Ius in Diversis Avibus (Sauce for Various Birds) is a traditional Ancient Roman recipe for a classic sauce of pepper, toasted cumin, lovage, mint, raisins or plums and honey with myrtle wine, vinegar, stock and olive oil intended for serving with roast or boiled birds. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Various Birds (Ius in Diversis Avibus).
<Ius in Diversis Avibus:> Piper, cuminum frictum, ligusticum, mentam, uvam passam enucleatam aut damascena, mel modice. vino myrteo temperabis, aceto, liquamen et oleo. calefacies et agitabis apio et satureia.
Translation
[Sauce for Various Birds:] [Combine] pepper, roasted cumin, lovage, mint, raisins or stoned Damascus plums and a little honey. Blend with myrtle wine, vinegar, stock and olive oil. Heat and stir [with a bouquet of] celery and savory.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
1/2 tsp toasted cumin seeds
1 tsp lovage seeds (or celery seeds)
1 tsp mint
40g raisins or pitted damson plums
1 tbsp honey
120ml red wine (or myrtle wine — wine made with myrtle berries added when fermenting)
1 tsp wine vinegar
250ml chicken stock
2 tsp olive oil
1 celery stick tied with 1 sprig of savory
Method:
Pound together the pepper, cumin seeds, celery (or lovage) seeds and mint in a mortar. Add the raisins or plums and mix to combine then work in honey, vinegar, olive oil and wine. Mix in the stock then turn into a saucepan.
Bring to a boil, reduce to a simmer and cook for 25 minutes, stirring with the celery and savory bouquet. Serve poured over your bird just before you bring it to table.
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