The Stewpot Recipe Gallery
In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds)
In Pullo Elizo Ius Crudum
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)
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
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
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.
Vehling, Joseph Dommers (translator). Apicius: Cookery and
Dining in Imperial Rome. Dover Publications Inc., New York, 1977.
Date Of Redaction