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Aliter in Vitulina Elixa (Sauce for Boiled Veal, Another Way)
Aliter in Vitulina Elixa (Sauce for Boiled Veal, Another Way) is a traditional Ancient Roman recipe for a classic dish of boiled veal served in a spiced nut, date and honey sauce with mustard. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Boiled Veal, Another Way (Aliter in Vitulina Elixa).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Aliter in vitulina elixa: piper, ligusticum, feniculi semen, origanum, nucleos, caryotam, mel, acetum, liquamen, sinapi et oleum.
Translation
Sauce for Boiled Veal, Another Way: [Combine] pepper, lovage, fennel seeds, oregano, nuts, dates, honey, vinegar, liquamen, mustard and olive oil.
Modern Redaction
Ingredients:
4 veal cutlets (about 200g each)
1/2 tsp freshly-ground black pepper
250ml beef or veal stock
olive oil or butter for frying
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
generous pinch of
fennel seeds
1/2 tsp dried
oregano, crumbled
4 tbsp
almonds, chopped
4 tbsp finely-chopped dates
2 tbsp honey
300ml veal or beef stock
1/2 tsp
ground mustard
1 tbsp olive oil
Method:
Begin with the cutlets. Heat the olive oil or butter in a pan. Season the cutlets with the black pepper and fry in the oil until browned all over. Pour in the stock, bring to a simmer, tightly cover the pan and cook for about 20 minutes, or until the meat is done through.
In the meantime, combine the black pepper, lovage (or celery) seeds, fennel seeds and oregano in a mortar. Pound until fine then add the almonds and dates and pound to a paste. Work in the honey, mustard and olive oil then add the stock and mix well. Turn into a pan, bring to a simmer and cook for 20 minutes.
After this time, pour the sauce over the veal cutlets and stir to combine. Cook for a further 10 minutes, turn onto a serving plate and bring to a table.
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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