Ius candidum in ansere elixo (Boiled Goose with Cold Sauce)

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Ius candidum in ansere elixo (Boiled Goose with Cold Sauce)

Ius candidum in ansere elixo (Boiled Goose with Cold Sauce) is a traditional Ancient Roman recipe for dish of goose boiled in water and served with a spiced sauce of olive oil and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius candidum in ansere elixo.

prep time

20 minutes

cook time

150 minutes

Total Time:

170 minutes

Serves:

Rating:

Tags : Sauce Recipes Fowl Recipes Ancient Roman Recipes

Original Recipe

Ius candidum in ansere elixo (from Apicius' De Re Coquinaria)

Ius candidum in ansere elixo: piper, careum, cuminum, apii semen, thymum, cepam, laseris radicem, nucleos tostos, mel, acetum, liquamen et oleum.

Translation

White Sauce for Boiled Goose: Pepper, caraway, cumin, celery seed, thyme, onion, laser root, toasted nuts, honey, vinegar, broth and oil.

Ingredients:

1 whole goose
a pinch each of pepper, lovage (or celery leaves), caraway seeds, celery seeds, mint and rue
1 tbsp olive oil
1 tbsp liquamen (or Nam Pla)

Method:

Put the goose into a large stock pot, barely cover with water and simmer gently for 2½ hours until thoroughly cooked and tender. Drain the bird and dry well.

Grind the spices in a pestle and mortar and add the liquamen and olive oil.

Joint the goose, pile on a plate and pour the sauce over the top. This dish should be served cold.
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.