Amulatum aliter II (Another Thick Sauce II) is a traditional Ancient Roman recipe for a classic sauce made from a chicken stock base flavoured with chives, aniseed, pepper and celery seed that's thickened with rice flour and sweetened with wine before serving with or over meatballs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Thick Sauce II (Amulatum aliter II).
Amulatum aliter: ossucla de pullis exbromas. deinde mittis in caccabum porros, anethum, salem. cum cocta fuerint, addes piper, apii semen, deinde oryzam infusam teres, addes liquamen et passum vel defritum, omnia misces et cum isiciis inferes.
Translation
Another Thick Sauce: Make a stock from the bones of fowl. Pour this into a pan with chives, aniseed and salt. When cooked, add pepper and celery seed, rice flour, stock, raisin wine or defritum. Mix all the ingredients thoroughly and serve with forcemeat.
Modern Redaction
Ingredients:
500ml chicken stock
1 tbsp chives, finely chopped
pinch of aniseed
sea salt, to taste
1/2 tsp freshly-ground black pepper
1 tsp celery seed
120ml defritum (or any sweet white wine)
2 tbsp rice flour
Method:
Combine the stock, chives and aniseed in a saucepan. Season to taste with salt then bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes. At this point stir in the pepper, celery seed and sweet wine.
Whisk the rice flour with about 60ml water to make a smooth slurry then whisk this into the sauce until smooth. Bring to a boil, reduce to a simmer and cook until thickened.
Serve the sauce poured over meat dumplings or rissoles.
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