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).
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.
)
Click on the image, above to submit to Pinterest.