Aliter In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar, Another Way)

Aliter In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar, Another Way) is a traditional Ancient Roman recipe for a classic sauce of mixed spices and herbs that's mixed into the pork roasting juices with dried onion and rue and thickened with egg whites. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Hot Sauce for Roast Wild Boar, Another Way (Aliter In Aprum Assum Iura Ferventia Facies Sic).

prep time

20 minutes

cook time

200 minutes

Total Time:

220 minutes

Serves:

6

Rating:

Tags : Wild FoodSauce RecipesSpice RecipesHerb RecipesPork RecipesGame RecipesAncient Roman Recipes

Original Recipe

Aliter In Aprum Assum Iura Ferventia Facies Sic (from Apicius' De Re Coquinaria) VIII, i, 5

Aliter in aprum assum iura ferventia: piper, ligusticum, apii semen, mentam, thymum, nucleos tostos, vinum, acetum liquamen et oleum modice. cum ius simplex bullierit, tunc triturae globum mittes et agitas cepam et rutae fasciculos. si volueris pinguius facere, obliga, si vis, albo ovorum liquido, moves paulatim, aspargis piper tritum et inferes.

Translation

Hot Sauce for Roast Wild Boar, Another Way: [Mix] pepper, lovage, celery seeds, mint, thyme, toasted nuts, wine, vinegar, liquamen, and a little olive oil. When the juices from the wild boar are bubbling put in the ball of ground seasonings from the mortar, adding a bouquet of dried onion and rue. Stir. If you wish to make [the sauce] thicker gradually stir in the whites of egg. Sprinkle with ground pepper and serve.

Modern Redaction

Ingredients:

3kg haunch or leg of wild boar or pork, for roasting

For the Sauce:
1 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tsp fresh mint, finely shredded
1 tsp fresh thyme, finely chopped
4 tbsp pine nuts, lightly toasted and finely chopped (or almonds)
4 tbsp white wine vinegar
4 tbsp fish sauce (liquamen)
200ml pork stock (or meat stock)
1 tbsp olive oil
2 tbsp dried onion
1 sprig of rue (or rosemary)
2 egg whites

Method:

For how to roast the wild boar, refer to this site's guide to roasting.

About 30 minutes before the meat is due to be ready, prepare the sauce. Pound together the black pepper, lovage (or celery) seeds and celery seeds in a mortar. Add the mint, thyme and the pine nuts then pound until smooth. Work in the vinegar, liquamen, olive oil and meat stock then pour into a pan and bring to a boil. Stir this mixture into the pan juices of the pork and stir to combine. Add the dried onion and rue (or roasmary) and use the liquid to baste the meat as it finishes cooking.

When the meat is done, set aside to rest. Strain the juices into a pan and bring to a simmer. Take off the heat then whisk in the egg whites, a little at a time, until the sauce is thickened. Pour over the meat and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.