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In Vitulinam Elixam (Boiled Veal)
In Vitulinam Elixam (Boiled Veal) is a traditional Ancient Roman recipe for roast veal served in sauce based on honey and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: In Vitulinam Elixam.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
In vitulinam elixam: teres piper, ligusticum, careum, apii semen, suffundes mel, acetum, liquamen, oleum. calefacies, amulo obligas et carnem perfundes.
Translation
Crush pepper, lovage, caraway, celery seed, moisten with honey, vinegar, broth and oil; heat, bind with starch and cover the meat.
Modern Redaction
Ingredients:
800g–1kg veal (pork would also work)
2 tbsp honey
2 tbsp vinegar
100ml olive oil
100ml
liquamen
A pinch each of pepper,
celery seeds,
lovage seeds, cumin
A little cornflour (to thicken the sauce)
Method:
Roast the veal for about 80 minutes in an oven at 180°C (350°F/Gas Mark 4). Meanwhile, mix together the honey, vinegar, oil, Liquamen and spices in a pan. Bring to the boil and thicken with cornflour.
Once the veal is done, transfer to a pan containing the sauce, bring back to the boil and allow to simmer for 10 minutes before serving.
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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