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Recipe for
Moretaria
(Country Mint Sauce)
by Apicius I, XXXV
Not much to say really... there a LOT of sauces in Roman cooking and it is kind of frustrating to nail things down. This appears to have continued a lot in British cooking.
Original recipe: Mentam , rutam, coriandrum, feniculum, omnia uiridia, ligusticum, piper, mel, liquamen. Si opus fuerit, acetum addes.
Translation: Mortaria are preparations made in the mortar. Place in the mortar: mint, rue, coriander and fennel, taking care that these herbs are fresh. (...all fresh and green and crush them fine). Add lovage, pepper, honey and broth and stock. If there is a need, add vinegar.
Ingredients
- 1 T. chopped fresh mint
- ½ t. coriander
- Pinch of fennel
- 1 t. of celery seed (or lovage)
- 1/8 t.ground pepper
- ¼ c. stoned dates
- 2 T. honey
- 1 c. beef or chicken stock with pan drippings
- 1 t. whitewine vinegar
Preparation
- Mix fresh mint with coriander, fennel, celery seed (or lovage), and pepper.
- Blend with honey and stock.
- Add vinegar to taste
- Bring to a boil, then simmer gently to reduce for 25 minutes.
- This sauce complements the flavors of roast lamb and suckling kid..
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