Aliter assaturas (Roast Meats, Another Way) is a traditional Ancient Roman recipe for a classic method of cooking a joint of meat by boiling, roasting to colour and serving in a highly-spiced sauce in a meat stock and olive oil base. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Meats, Another Way (Aliter assaturas).
Roast Meats, Another Way: [Pound] six scruples each of pepper, lovage, parsley, celery seed, aniseed, laser root and hazelwort. Add a little pellitory and six scruples each of cyperus, caraway, cumin and ginger. [Blend with] 300ml of stock and 75ml olive oil.
Modern Redaction
This recipe is for a fairly tough piece of meat that's boiled slowly to tenderize and then roasted to colour.
Ingredients:
1 roasting joint (a neck of mutton or a leg of lamb or kid goat)
Place the meat in a large pan and cover with plenty of water. Bring to a boil, reduce to a simmer and cook for about 150 minutes, or until tender. Remove from the pan and reserve the stock.
Beat together all the spices for the sauce in a mortar. Work in a little of the meat stock to form a paste then pour into a bowl. Whisk in the remaining beef stock and the olive oil.
Set the boiled meat on a rack in a roasting dish. Transfer to an oven pre-heated to 160°C and bake for 1 hour, basting frequently with the sauce during this time. When the meat is done, set aside to rest for 20 minutes. In the meantime, strain the pan juices into a saucepan and bring to a simmer. Whisk about 1 tsp cornflour into 1 tbsp of water to make a slurry then whisk this into the sauce. Continue simmering until the sauce is thick.
Slice the meat, sprinkle with black pepper and serve accompanied by the sauce.
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