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Assaturas in collare (Of Roast Neck)
Assaturas in collare (Of Roast Neck) is a traditional Ancient Roman recipe for a classic method of cooking a neck of mutton or pork by boiling, roasting to colour and serving in a herbed sauce of pepper, green herbs, honey, stock and liquamen. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Roast Neck (Assaturas in collare).
prep time
20 minutes
cook time
190 minutes
Total Time:
210 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesHerb RecipesMutton RecipesAncient Roman Recipes
Original Recipe
Assaturas in collare: elixatur et infunditur in fretali piper, condimentum, mel, liquamen, et attorretur in clibano quousque coquatur. elixum vero collare, si voles, sine conditura assas, et siccum calidum perfundis.
Translation
Of Roast Neck: Boil and pour [a sauce of] pepper, green herbs, honey, liquamen into shallow pan [and add the boiled neck]. Then roast in the oven until done. However, you may wish to roast the boiled neck without condiments, [instead] pouring the hot sauce over the dry meat when cooked.
Modern Redaction
Ingredients:
1 neck of mutton or pork (about 1.5kg)
For the Sauce:
1 tsp freshly-ground
black pepper
2 tsp fresh thyme
2 tsp
flat-leaf parsley
1 tsp fresh
oregano
1 tsp fresh savory
1 tbsp honey
2 tbsp liquamen
Method:
Place the mutton in a large pan and add about 600ml water. Bring to a boil, reduce to a simmer, cover with a tight-fitting lid and cook for 30 minutes. Remove from the pan and reserve the stock.
Pound together the pepper, thyme, parsley, oregano and savory in a mortar. Add the honey and work in to combine then work in about 100ml of the reserved mutton stock and liquamen. Turn into a bowl and make up to 500ml with the remaining mutton stock (and water, if necessary).
Set the boiled meat in a roasting dish. Pour over the sauce then transfer to an oven pre-heated to 160°C and roast for 2 hour, basting frequently with the sauce during this time. When the meat is done, set aside to rest for 20 minutes. In the meantime, strain the pan juices into a saucepan bring to a boil and cook for about 20 minutes to reduce.
Slice the meat, sprinkle with black pepper and serve accompanied by the sauce.
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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