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Amulatum Aliter (Another Thick Sauce)
Amulatum aliter (Another Thick Sauce) is a traditional Ancient Roman recipe for a classic dish of fish forcemeat served and cooked in a black peppercorn sauce thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Thick Sauce (Amulatum aliter).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
Amulatum aliter: piper teres pridie infusum, cui subinde liquamen suffundes ita ut bene tritum ac lutulentum facias piperatum. cui defritum admisces, quod fit de cotoniis, quod sole torrente in mellis substantiam cogitur. quod si non fuerit, vel caricarum defritum mittes, quod Romani colorem vocant. ac deinceps amulum infusum adicies vel oryzae sucum et lento igni fervere facias.
Translation
Another Thick Sauce: Grind peppercorns that have been soaked over night with stock so that the resultant pepper sauce is thoroughly mixed and has a muddy yellow appearance. To this, add boiled new quince cider that has been reduced in the sun to the consistency of honey. But, if this is not available, put in unfermented
dried fig wine, which the Romans term 'colouring'. Finally add flour and water or rice flour and cook over a gentle heat.
Modern Redaction
Ingredients:
300g meatballs
1 tbsp pickled
black peppercorns
400ml meat or game stock
300ml pear (perry) cider, reduced to 50ml by simmering
2 tsp plain flour mixed to a slurry with 2 tbsp water
Method:
Drain the peppercorns and place in a mortar then pound to a paste and work in the meat stock until smooth. Scrape into a pan and whisk in the remaining meat stock along with the reduced perry until smooth.
Bring the mixture to a simmer, add the meatballs and cook for about 25 minutes, or until the meatballs are done through. Whisk in the flour and water slurry, bring to a boil and cook until the sauce has thickened then 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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