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In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus)
In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus) is a traditional Ancient Roman recipe for a classic sauce of mixed spices and herbs with pine nuts in a honey, wine, liquamen, vinegar and olive oil base that's heated and poured hot over roast wild boar (or pork). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Hot Sauce for Roast Wild Boar is Made Thus (In Aprum Assum Iura Ferventia Facies Sic).
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
6
Rating: 
Tags : Wild FoodSauce RecipesSpice RecipesHerb RecipesPork RecipesGame RecipesAncient Roman Recipes
Original Recipe
In Aprum Assum Iura Ferventia Facies Sic (from Apicius' De Re Coquinaria) VIII, i, 4
In aprum assum iura ferventia facies sic: piper, cuminum frictum, apii semen, mentam, thymum, satureiam, cneci flos, nucleos tostos vel amygdala tosta, mel, vinum, liquamen acetabulum, oleum modice.
Translation
Hot Sauce for Roast Wild Boar is Made Thus: [Combine] pepper, toasted cumin, celery seeds, mint, thyme, savory, saffron, toasted pine nuts or toasted almonds, honey, wine, 75ml liquamen, vinegar and a little olive oil. [Pour the sauce, hot, over the roasted meat and serve.]
Modern Redaction
Ingredients:
3kg haunch or leg of wild boar or pork, for roasting
For the Sauce:
1 tsp freshly-ground
black pepper
1 tsp toasted
cumin seeds
1 tsp
celery seeds
1 tsp fresh mint, finely shredded
1 tsp fresh thyme, finely chopped
1/2 tsp savory, chopped
pinch of
saffron, crumbled
4 tbsp pine nuts, lightly toasted and finely chopped (or
almonds)
1 tsp honey
120ml white wine
75ml fish sauce (liquamen)
150ml pork stock (or meat stock)
60ml white wine vinegar
1 tbsp olive oil
Method:
For how to roast the wild boar, refer to this site's guide to roasting.
About 10 minutes before the meat is due to be ready, prepare the sauce. Pound together the black pepper, cumin seeds, celery seeds and saffron in a mortar. Add the mint, thyme and savory and pound together then pound in the pine nuts until smooth. Work in the honey, wine, liquamen, vinegar and olive oil then pour into a pan and mix in the meat stock. Bring to a boil then reduce to a simmer and cook for 5 minutes,
When the meat is done, arrange on a serving dish, pour over the hot sauce and 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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