Recipe for Anserem elixum ex
iure Apiciano frigido
(Boiled Goose
with Cold Sauce)
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.
Ingredients
- A pinch of each of the following:
- pepper
- lovage
- coriander seeds
- mint
- rue
- 1 tsp (5ml) garum
- 1 tbsp (15ml) olive oil
Preparation
- 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
