In copadiis ius album (White Sauce for Choice Cuts)
In copadiis ius album (White Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a classic plum sauce cooked in wine and flavoured with spices, vinegar and honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for Choice Cuts (In copadiis ius album).
In copadiis ius album: piper, cuminum, ligusticum, rutae semen, damascenas. infundis vinum, oenomeli et aceto temperabis. agitabis thymo et origano.
Translation
White Sauce for Choice Cuts: [Mix] pepper, cumin, lovage, rue seeds and Damascus plums. Pour wine [over them]. Blend with honeyed wine and vinegar. <Stir in> a little thyme and oregano
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
1/2 tsp ground cumin seeds
1/2 tsp lovage seeds (or celery seeds)
1 tsp rue berries (or dried rosemary)
40g pitted and chopped damson plums
80ml white wine
2 tbsp honey
2 tsp cider (or white wine) vinegar
3 tbsp liquamen
200ml pork or chicken stock
Method:
Pound together the black pepper, cumin seeds, lovage (or celery) seeds and rue (or rosemary) in a mortar. Add the damsons and pound until smooth. Now work in the white wine, honey, vinegar and liquamen. Then mix with a little of the stock.
Turn the mixture into a pan then beat in the remaining meat stock. Bring to a boil and cook until reduced and thickened. Pour over the meat and serve.
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