The Stewpot Recipe Gallery

In Pullo Elizo Ius Crudum

Apicius, #235

Put in the mortar dill seed, dry mint, laser root, moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must, and serve. (Vehling, p. 149)

Ingredients:

1 teaspoon dill seed
1 1/2 teaspoons dried peppermint
4 cloves garlic
1 1/2 teaspoon balsamic vinegar
4 teaspoons sweet sherry
1 teaspoon honey
1/3 cup chicken broth
1/4 - 1/2 teaspoon ground mustard (depending on strength)
5 teaspoons olive oil
1 tablespoon red wine, boiled to reduce by half

Preparation Steps

Grind dill seed and peppermint together.  Place in food processor with garlic and vinegar.  Dissolve honey in sherry, heating a little, if necessary, and add to mixture.  Add remaining ingredients and process until garlic is finely ground.  Refrigerate for 2-3 hours before serving, so that flavors blend. 

Number of Servings

Makes approximately 3/4 cup of sauce

Redaction Notes

As noted elsewhere, Giacosa recommends garlic as a substitute for laser root.  I chose sherry mixed with honey as a substitute for “fig wine,” as the latter was not available at my local liquor store.  Red wine was substituted for must.

References

• Vehling, Joseph Dommers (translator).  Apicius:  Cookery and Dining in Imperial Rome.  Dover Publications Inc., New York, 1977.  ISBN 0-486-23563-7. 

Date Of Redaction

March, 2003.