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Recipe for Boiled Goose
with Cold Sauce
(Anserem elixum ex
iure Apiciano frigido)

By Apicius 237

Original recipe: Anserum elixeum calidum ex iure frigido apiciano: teres piper, ligustcum, coriandri semen, mentam, rutam, refundis liquamen et oleum modice, temperas, Anserem elixum ferventem sabano mundo exsiccabis, ius perfundis et inferes.

Translation: Crush pepper, lovage, coriander seed, mint, rue, moisten with broth and a moderate amount of oil. Take the cooked goose out of the pot and while hot wipe it clean with a towel, pour the sauce over it and serve.


  • A pinch of each of the following:
    • pepper
    • lovage
    • coriander seeds
    • mint
    • rue
  • 1 tsp (5ml) garum
  • 1 tbsp (15ml) olive oil


  • Place the goose in a large saucepan.
  • Barely cover with cold water and simmer the bird for approximately 2½ hours until tender.
  • Dry with a clean cloth and keep warm.
  • Grind the pepper, lovage, coriander seed, mint and rue in a bowl.
  • Add the garum and olive oil, together with the juices from the pan.
  • Pour over the bird and serve
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