-
Home
-
Site Map
-
Why Use
Reenactors? -
Roman
Cooking
Intro -
The Kitchen and Implements
-
Meals from
Rich to Poor -
Food of the
Common People
and Military -
Roman Herbs
and Spices -
Roman
Food Videos -
Appetizers
(Gustatio) -
Main Courses
(Primae Mensae) -
Accompaniments
to the
Main Course -
Desserts
(Secundae) -
Sauces
(Condimentum) -
Fish pickle
-
Goat's milk sauce
-
Garum fish sauce
-
Liquamen
-
Nine part sauce
-
Salad dressing
-
Sauce for eggs
-
Sauce for meat
-
Sauce for roast venison
-
Sauce for roast wood pigeons
-
Sauce for sea bream
-
Sauce for tuna fish
-
Snacks
(Laborum) -
Breads, Cakes and Pastries
-
Drinks
(Potulenta) -
Romans in Britain
Bookstore -
Roman Links
 |
 |
 |
 |
 |
|
Add our Button link:  |
Check out some great books and help the site! I have chosen these books as among the best to illustrate this subject.
Recipe for
Aliter elixis
(Sauce for roast wood pigeons)
by Apicius VI, IV, 2
about text
Original recipe: Piper, careum, apii semen, petroselinum, condimenta moretaria, caryotam, mel, acetum, uinum, oleum et sinape.
Translation: To the boiled fowl add pepper, carraway, celery seed, parsley, condiments, mortaria, dates, honey, vinegar, wine, oil and mustard.
Ingredients
- ½ t. ground pepper
- Pinch of caraway
- Pinch of celery seed
- 2 t. parsley
- ¼ c Country Mint Sauce
- ¼ c. stoned dates
- 1 t. honey
- dash of wine vinegar
- ¼ c. white wine
- 2 t. olive oil or butter
- Pinch of mustard seed
- 1 c. chicken stock with pan drippings
Preparation
- In a mortar, grind pepper, caraway, and celery seed.
- Add to parsely, Country mint sauce, and chopped dates.
- Combine with honey, vinegar, wine, oilive oil (or butter), mustard seed, and stock.
- bring to a boil, then gently simmer for 25 minutes to rduce before serving.
- Pour over roast pigeons and serve.
Visit our friends at:
Romans in Britain
www.romanobritain.org
©MMDCCLXIX A.U.C.
(©2011-2019)
Please just ASK before using anything on this site -- like we'd say "no"...
Please just ASK before using anything on this site -- like we'd say "no"...
This page last updated:
Layout and Design:
