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Ancient Roman Recipes
Boiled Goose with Cold Apician Sauce -
Anserem elixum ex iure Apiciano frigido
DDV CULINARY
Boiled Goose with Cold Apician Sauce
Crush pepper, lovage, (See note for lovage)
coriander seed, mint, rue, (See note for rue) moisten with broth and a moderate amount of oil. Take the cooked goose out of the pot and while hot wipe it clean with a towel. Pour the sauce over it and serve. Lovage
Lovage is a plant, the leaves and seeds or fruit of which are used to flavor food,
especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely
resembles its cousin celery in appearance and in flavor. Celery leaves can be used as
a substitute for lovage.
Rue
Rue is a genus of strongly scented evergreen subshrubs 20-60 cm tall,
in the family Rutaceae, native to the Mediterranean region, Macaronesia and southwest Asia.
It was used extensively in Middle Eastern cuisine in olden days, as well as in many ancient
Roman recipes (according to Apicius), but because it is very bitter, it is usually not suitable
for most modern tastes. However, it is still used in certain parts of the world, particularly
in northern Africa. Try arrugula or radish leaf as a substitute for rue.
Anserem elixum ex iure Apiciano frigido
(Latin Name) |