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Pultes Iulianae (Julian Pottage)
Pultes Iulianae (Julian Pottage) is a traditional Ancient Roman recipe for a wheat grain based stew containing mashed lamb's brains and minced meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Pultes Iulianae.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Spice RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Pultes Iulianae sic coquuntur: alicam purgatam infundis, coques, facies ut ferveat. cum ferbuerit, oleum mittis. cum spissaverit, lias diligenter. adicies cerebella duo cocta et selibram pulpae quasi ad isicia liatae, cum cerebellis teres et in caccabum mittis. teres piper, ligusticum, feniculi semen, suffundis liquamen et vinum modice, mittis in caccabum supra cerebella et pulpam. ubi satis ferbuerit, cum iure misces. ex hoc paulatim alicam condies, et ad trullam permisces et lias, ut quasi sucus videatur.
Translation
Julian pulses are cooked thus: soak well-cleaned spelt, put it on the fire; when cooked, add oil. If it threatens to become thick, carefully thin it down. Take two cooked brains and half a pound of meat ground as for forcemeat, crush this with the brains and put in a pot. Crush pepper, lovage and fennel seed, moistened with broth, a little wine and put it on top of the brain and meat. When this forcemeat is heated sufficiently, mix it with the spelt finish boiling transfer into service dish, thinned. This must have the consistency of a heavy juice.
Ingredients:
225g wheat grains, soaked over night
1 tsp olive oil
2 cooked lamb's brains
225g minced meat (lamb or beef)
a pinch each of pepper,
lovage seeds (or celery seeds) and
fennel seeds
1 tsp
liquamen (or Nam Pla)
1 tbsp white wine
1.1l stock
sea salt and pepper to taste
Method:
Drain the soaked grains and bring them to the boil in a pan of water. Simmer until soft then add the olive oil and continue to cook until the mixture has thickened to a creamy texture.
Mash the cooked brains and the minced meat together in a bowl and transfer to a saucepan. In a pestle and mortar grind together the fennel seeds, pepper and lovage. Add the liquamen and wine to this and pour over the meat. Add the stock and gently bring the mixture to the boil. Boil for ten minutes then gradually add the meat to the simmering wheat mixture. Keep adding the meat a little at a time until all of it has been incorporated with the wheat. Keep stirring until the mixture is smooth and has the consistency of a thick soup. Ladle into bowls 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.
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