Ius in lacertos elixos
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Original RecipeIus in lacertos elixos (from Apicius' De Re Coquinaria)Ius in lacertos elixos: piper, ligusticum, cuminum, rutam viridem, cepam, mel, acetum, liquamen, oleum modice. cum bullierit, amulo obligas. TranslationPepper, lovage, cumin, green rue, onions, honey, vinegar, broth, a little oil; when boiling tie with roux. Though based on the work of the Roman fourth-century CE gastronome, Apicius this recipe is actually derived from a description given in a poem by the first-century CE poet, Martial. Ingredients:
450g fresh mackerel Method:Clean and gut the mackerel if not already done. Bring a large pot of water to the boil and add the fish. Simmer for about 25 minutes or until done. Meanwhile grind the white pepper, lovage seed and cumin with a pestle and mortar. Add rue and onion and mash to a paste. Add the liquid ingredients and mix well. Use this to dress the boiled fish. |
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