Name: Cold Sauce for Boiled Wild Boar (Ius Frigidum in Aprum Elixum)
Prep time: 20 min
Cook time: 205 min
Total time: 225 min
Yield: 6 servings
Cuisine: Roman
Ingredients: boiled wild boar meat; For the Sauce:; 1/2 tsp freshly-ground black pepper; 1/2 tsp caraway seeds; 1 tsp lovage seeds (or celery seeds); 1 tsp toasted coriander seeds; pinch of aniseed; 1/2 tsp dried thyme, crumbled; 1 tsp dried oregano, crumbled; 2 tbsp shallots, finely chopped; 2 tsp honey; 2 tbsp white wine vinegar; 1/4 tsp mustard seeds; 2 tbsp liquamen (fish sauce); 200ml pork or meat stock; 1 tbsp olive oil

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Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar)

Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar) is a traditional Ancient Roman recipe for a classic cold sauce of pepper, caraway seeds, lovage, coriander, aniseed, thyme, oregano, shallots, honey, vinegar, mustard, stock and olive oil which is served with boiled wild boar or pork. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cold Sauce for Boiled Wild Boar (Ius Frigidum in Aprum Elixum).

prep time

20 minutes

cook time

205 minutes

Total Time:

225 minutes

Serves:

Rating:

Tags : Wild Food Sauce Recipes Spice Recipes Herb Recipes Pork Recipes Game Recipes Ancient Roman Recipes

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Original Recipe

Ius Frigidum in Aprum Elixum (from Apicius' De Re Coquinaria) VIII, i, 7

Ius frigidum in aprum elixum: piper, careum, ligusticum, coriandri semen frictum, anethi semen, apii semen, thymum, origanum, cepulam, mel, acetum, sinape, liquamen, oleum.

Translation

Cold Sauce for Boiled Wild Boar: [Combine] pepper, caraway, lovage, toasted coriander seeds, aniseed, thyme, oregano, shallots, honey, vinegar, mustard, liquamen and olive oil.

Modern Redaction

Ingredients:

boiled wild boar meat

For the Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp caraway seeds
1 tsp lovage seeds (or celery seeds)
1 tsp toasted coriander seeds
pinch of aniseed
1/2 tsp dried thyme, crumbled
1 tsp dried oregano, crumbled
2 tbsp shallots, finely chopped
2 tsp honey
2 tbsp white wine vinegar
1/4 tsp mustard seeds
2 tbsp liquamen (fish sauce)
200ml pork or meat stock
1 tbsp olive oil

Method:

Prepare the boiled wild boar meat(or pork) according to the recipe.

The sauce can be prepared beforehand, or can be started as soon as you begin preparing the meat. Combine the black pepper, caraway seeds, lovage (or celery) seeds, coriander seeds, aniseed and mustard seeds in a mortar. Grind finely then add the thyme, oregano and shallots. Pound until smooth then work in the honey, white wine vinegar, liquamen and olive oil.

Scrape into a pan and whisk in the meat stock. Bring to a boil, reduce to a simmer and cook for 25 minutes. Take off the heat and set aside to cool. Serve at room temperature to accompany the wild boar meat or the pork.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.