The Stewpot Recipe Gallery
Ius in Assaturae
Assaturas: Mirtae siccae bacam extenteratam cum
cumino, pipere, melle, liquamine, defrito et oleo teres et fervefactum
amulas. Carnem elixam sale subassatam perfundis, piper aspargis et
For Roasted Meat: Crush dried, pitted myrtle berries
with cumin, pepper, honey, garum, defrutum, and oil; heat and thicken with
starch. Boil the meat and then roast it slightly with salt; pour
the sauce over, sprinkle with pepper, and serve. [Giacosa, pp. 35-6]
1/4 cup dried currants
1 1/4 teaspoons ground cumin
1/4 teaspoon ground pepper
1 1/2 teaspoons honey
3/4 teaspoons Thai fish sauce (garum)
1/4 cup white wine, boiled to reduce by half
2 teaspoons olive oil
Place currants, cumin, pepper, honey, fish sauce, reduced wine,
and olive oil in a blender or food processor and blend until smooth.
Pour into a saucepan and bring to a boil. Add a small amount of bread
crumbs, just until sauce thickens.
Number of Servings
Makes approximately 1/2 cup sauce.
Myrtle berries were unavailable, so I chose to substitute dried
currants instead. My sauce seemed quite thick without the addition
of bread crumbs, so I left them out. Perhaps if fresh currants or
myrtle berries had been used, the mixture would have been moister, requiring
Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste
of Ancient Rome. The University of Chicago Press, Chicago and
London, 1992. ISBN 0-226-29032-8.
Vehling, Joseph Dommers (translator). Apicius: Cookery and
Dining in Imperial Rome. Dover Publications Inc., New York, 1977.
Date Of Redaction