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Anserem Elixum Calidum ex Iure Frigido Apiciano (Boiled Goose, Served Hot with Cold Apician Sauce)

Anserem Elixum Calidum ex Iure Frigido Apiciano (Boiled Goose, Served Hot with Cold Apician Sauce) is a traditional Ancient Roman recipe for a classic dish of a boiled goose served with a cold sauce of spices mint and rue blended with stock and olive oil. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled Goose, Served Hot with Cold Apician Sauce (Anserem Elixum Calidum ex Iure Frigido Apiciano).

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesFowl RecipesAncient Roman Recipes

Original Recipe

Anserem Elixum Calidum ex Iure Frigido Apiciano (from Apicius' De Re Coquinaria) VI, vii

Anserem elixum calidum ex iure frigido Apiciano: teres piper, ligusticum, coriandri semen, mentam, rutam, refundis liquamen et oleum modice, temperas. anserem elixum ferventem sabano mundo exsiccabis, ius perfundis et inferes.

Translation

Boiled Goose, Served Hot with Cold Apician Sauce: Mix pepper, lovage, coriander seeds, mint and rue [in a mortar]. Pour [over] a little stock and olive oil. Blend. Dry the boiled goose whilst still hot with a linen cloth. Pour [over] the cold sauce and serve.

Modern Redaction

Rather than being a common dish, flamingo was more something spectacular, intended to demonstrate overt wealth to your guests. This recipes, however, is intended to flavour the dish and can be made with any roast waterfowl.

Ingredients:

1 medium goose
1 tsp sea salt
1 onion, halved
1 bouquet garni
1 tsp black peppercorns
1 tsp aniseed

1/2 tsp freshly-ground black pepper
1/4 tsp celery (or lovage) seeds
1/2 tsp coriander seeds
pinch of rue (or rosemary)
250ml goose stock or chicken stock
1 tbsp olive oil

Method:

Place the goose in a pot, add enough water to cover the add the salt, onion, bouquet garni, black peppercorns and aniseed. Bring to a boil, reduce to a simmer, cover the pot and boil the goose for about 2 hours, or until thoroughly cooked.

Pound together the black pepper, celery (or lovage) seeds, coriander seeds and rue (or rosemary) in a mortar. Remove 250ml of the goose cooking liquid from the pan and skim off any stock. Work this into the spice blend until smooth then add the olive oil. Pour the sauce into a pan, bring to a boil then reduce to a simmer and cook for about 20 minutes, or until thickened. Take off the heat and allow to cool then chill for about 20 minutes in the refrigerator.

When the goose is done, remove from the pot and pat dry with kitchen paper or a clean tea towel. Arrange in a serving dish, pour over the cold sauce and bring to the 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.