Ius in Aprum Elixum (Sauce for Boiled Wild Boar)

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Ius in Aprum Elixum (Sauce for Boiled Wild Boar)

Ius in Aprum Elixum (Sauce for Boiled Wild Boar) is a traditional Ancient Roman recipe for a classic sweet sauce of spices, nuts, dates, honey, mustard, vinegar, fish sauce and stock that's poured over boiled wild boar. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Boiled Wild Boar (Ius 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

Original Recipe

Ius in Aprum Elixum (from Apicius' De Re Coquinaria) VIII, i, 6

Ius in aprum elixum: piper, ligusticum, cuminum, silfi, origanum, nucleos, caryotam, mel, sinape, acetum, liquamen et oleum.

Translation

Sauce for Boiled Wild Boar: [Combine] pepper, lovage, cumin, silphium, oregano, nuts, dates, honey, mustard, vinegar, liquamen and olive oil.

Modern Redaction

Ingredients:

boiled wild boar meat

For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp toasted cumin seeds
pinch of asafoetida
4 tbsp almonds, toasted and finely chopped
3 tbsp dates, chopped
1 tbsp honey
1/2 tsp mustard seeds
1 tbsp white wine vinegar
2 tbsp liquamen (fish sauce)
200ml pork or beef stock
1 tbsp olive oil

Method:

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

About 30 minutes before the meat is due to be ready, prepare the sauce. Pound together the black pepper, celery seeds, cumin, asafoetida and mustard seeds in a mortar. Add the almonds and dates and pound together until smooth. Work in the honey, white wine vinegar, liquamen, and olive oil then pour into a pan and mix in the meat stock. Bring to a boil then reduce to a simmer and cook for 25 minutes.

When the meat is done, arrange on a serving dish, pour over the hot sauce and serve.
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.