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).
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.
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