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Aliter In Struthione Elixo (Of Boiled Ostrich, Another Way)
Aliter In Struthione Elixo (Of Boiled Ostrich, Another Way) is a traditional Ancient Roman recipe for a classic dish of boiled ostrich served in a honey and mustard stock with pepper and herbs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Boiled Ostrich, Another Way (Aliter In Struthione Elixo).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesGame RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Aliter <in> struthione elixo: piper, ligusticum, thymum aut satureiam, mel, sinape, acetum, liquamen et oleum.
Translation
Of Boiled Ostrich, Another Way: [Use] pepper, lovage, thyme or savory, honey, mustard, vinegar, stock and olive oil.
Modern Redaction
Ingredients:
4 ostrich leg steaks (about 150g each)
For the Sauce:
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
1 tsp dried thyme (or savory), crumbled
1 tbsp honey
2 tsp
mustard powder
1 tbsp plain flour
30ml vinegar
1 tbsp
liquamen (or Nam Pla)
120ml chicken stock
2 tbsp olive oil
freshly-ground black pepper, to taste
Method:
Place the ostrich steaks in a pan, cover with water or chicken stock, bring to a simmer, cover the pan with a tight-fitting lid and cook gently for about 80 minutes, or until the meat is cooked through and tender.
In the meantime, grind together the pepper, lovage (or celery) seeds and thyme (or savory). Combine the mustard powder and flour in a bowl. Work in the vinegar until you have a smooth paste then work this into the spice and herb mix. Add the honey, liquamen and chicken stock and work together until smooth. Turn this mixture into a pan and mix with the olive oil then bring to a boil.
Cook the sauce until thickened, and when done, arrange the ostrich pieces on a serving plate. Pour over the thickened sauce, sprinkle over freshly-ground pepper 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.
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