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Aliter ius candidum in copadiis (White Sauce for Choice Cuts, Another Way)
Aliter ius candidum in copadiis (White Sauce for Choice Cuts, Another Way) is a traditional Ancient Roman recipe for a classic raisin sauce cooked in honey wine and flavoured with spices and savory. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for Choice Cuts, Another Way (Aliter ius candidum in copadiis).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Aliter ius candidum in copadiis: piper, thymum, cuminum, apii semen, feniculum, mentam, bacam myrtae, uvam passam. mulso temperas. agitabis ramo satureiae.
Translation
White Sauce for Choice Cuts, Another Way: [Mix] pepper, thyme, cumin, celery seed, fennel, mint, myrtle berry and raisins. Blend with honey wine. Stir the sauce with a sprig of savory.
Modern Redaction
Ingredients:
1 tsp freshly-ground
black pepper
1/2 tsp dried thyme, crumbled
1/2 tsp ground
cumin seeds
1 tsp
celery seeds
pinch of dried
fennel leaves
leaves from 1 sprig of fresh mint, finely chopped
5 myrtle berries (or
juniper berries)
4 tbsp seedless raisins
250ml mead (or 200ml white wine and 50ml honey)
1 sprig of savory
Method:
Pound together the black pepper, thyme, cumin, celery, fennel, mint and myrtle (or juniper) berries in a mortar. Add the raisins and pound until smooth. Now work in a little of the meat (or blend together the honey and wine and work that in).
Turn the mixture into a pan then beat in the remaining mead (or honeyed wine) and add the sprig of savory. Bring to a boil and cook until reduced and thickened. Remove the savory, pour over the meat, and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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