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Vulvulae Isiciatae (Forcemeat for Sow's Womb)
Vulvulae Isiciatae (Forcemeat for Sow's Womb) is a traditional Ancient Roman recipe for, what is effectively, a Roman haggis where a sow's womb is stuffed, rather than a sheep's stomach. Here, the basic recipe is adapted slightly to stuff sausage casings instead of the traditional sow's womb. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Forcemeat for Sow's Womb (Vulvulae Isiciatae).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesBread RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Vulvulae isiciatae sic fiunt: piper tritum et cuminum, capita porrorum brevia duo ad molle purgata, ruta, liquamen; admiscentur pulpae bene tunsae et fricatae. denuo ipso subtrito ita ut commisceri possit, mittantur piperis grana et nuclei, et calcabis in materia bene lota. et sic coquuntur ex aqua, oleo, liquamine, fasciculo porrorum et anetho.
Translation
Forcemeat for Sow's Womb: [Take] ground pepper and cumin, the heads of two small leeks softened by rinsing [in hot water], rue and stock. Thoroughly rub and grind the forcemeat then grind a second time [with the leek mix] so that all blends well. Then add peppercorns and small nuts. Wash the womb thoroughly and fill [with the forcemeat]. Cook in water, olive oil and stock, with a bunch of leeks and aniseed.
Modern Redaction
Ingredients:
For the Sausages:
1/2 tsp freshly-ground
black pepper
1 tsp
cumin seeds
pinch of
rosemary
2 small leeks, julienned
450g finely-ground pork belly
100g fine breadcrumbs
80g ground
almonds
1 egg
200ml (about) pork or chicken stock
To Cook:
300ml pork or chicken stock
300ml water
60ml olive oil
6 small leeks, sliced into rings
1/2 tsp
aniseed
Method:
Grind together the black pepper, cumin seeds and rosemary in a mortar. Moisten with a little of the stock and turn into a pan. Add the leeks then pour in just enough water to cover. Bring to a simmer and continue cooking until the leeks are very soft and the pan is almost dry. Turn the leek mixture into a fine-meshed sieve and press through with the back of a spoon to puree.
Combine the leek puree with the pork, breadcrumbs and ground almonds then work in the egg to bind and add just enough of the remaining stock to moisten. Stuff the resultant mixture into sausage casings.
Combine the stock, water and olive oil in a pan with the leeks and aniseed. Bring to a simmer, add the sausages then cover and cook gently for about 30 minutes, or until the sausages are cooked through. Serve accompanied by the leeks.
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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