Recipe for
Jus in pelamyde assa
(Sauce for Grilled
Young Tunny-Fish ...tuna fish)
by Apicius X, I, 13
Original recipe: Piper, ligusticum, origanum, coriandrum uiridem, cepam, uuam passam enucleatam, passum, acetum, liquamen, defritum, oleum, et coques. Hoc ius conuenit et in elixa. Si uis, et mel addes.
Translation: Pepper, lovage, origany, green coriander, onion, seedless raisins,1 raisin wine, vinegar, broth, reduced must, oil, and cook.
Ingredients
- A pinch of:
- pepper
- lovage
- oregano
- fresh coriander
- 1 onion, thinly sliced
- 2 oz (50g) stoned raisins
- 1 tbsp (15ml) passum
- 1 tbsp (15ml) vinegar
- 1 tbsp (15ml) defructum
- 1 tbsp (15ml) olive oil
- 1 tsp (5ml) garum
- Honey (if desired)
Preparation
- Grind the pepper, herbs, onion and raisins in a bowl.
- Put in a saucepan with the liquid ingredients, and bring to the boil.
- Add honey to taste if so desired.
- Serve with grilled or boiled tuna fish.