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Aliter in cervum assum iura ferventia (Plum Sauce for Venison)
Aliter in cervum assum iura ferventia (Plum Sauce for Venison) is a traditional Ancient Roman recipe for a sauce made from dried damson plums that's intended to be served with venison, but which also works for wild boar, veal and duck. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aliter in cervum assum iura ferventia.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
Aliter in cervum assum iura ferventia: piper, ligusticum, petroselinum, damascena macerata, vinum, mel, acetum, liquamen, oleum modice. agitabis porro et acetum, liquamen, oleum modice. agitabis porro et satureia.
Translation
Pepper, lovage, parsley, stewed Damascus prunes, wine, honey, vinegar, broth, a little oil; stir with a fagot of leeks and savory.
Ingredients:
A pinch each of pepper,
lovage seeds (or celery seeds), and
parsley
225g dried damsons soaked overnight. (a mix of prunes and sour cherries can be used if not available)
1 tbsp honey
1 tbsp red wine
1 tbsp vinegar
1 tbsp
liquamen (or
Nam Pla, Thai fish sauce)
olive oil
1 chopped leek
1 tsp
savory, finely chopped
Method:
Chop the dried damsons into small chunks. Then place all the ingredients in a pan (along with a drop of olive oil). Stir them together and slowly bring to the heat. Reduce the heat and cook slowly for an hour.
Pour into a sauce boat and serve with roast venison.
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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