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Ius Frigidum in Ovifero (Cold Sauce for Wild Sheep)
Ius Frigidum in Ovifero (Cold Sauce for Wild Sheep) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, thyme, cumin, nuts, honey, vinegar, stock and oil that's cooked, cooled and served cold over mutton. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cold Sauce for Wild Sheep (Ius Frigidum in Ovifero).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesMutton RecipesGame RecipesAncient Roman Recipes
Original Recipe
Ius frigidum in ovifero: piper, ligusticum, thymum, cuminum frictum, nucleos tostos, mel, acetum, liquamen et oleum. piper aspergis.
Translation
Cold Sauce for Wild Sheep: [Mix] pepper, lovage, thyme, toasted cumin, toasted nuts, honey, vinegar, stock and oil. [Pour over the wild sheep], sprinkle with pepper [and serve].
Modern Redaction
Ingredients:
1 roast joint of mutton
For the Sauce:
1/2 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or celery seeds)
1/2 tsp dried thyme, crumbled
1/4 tsp toasted
cumin seeds, ground
4 tbsp toasted pine nuts, finely chopped
1 tbsp honey
2 tsp red wine vinegar
250ml mutton stock or beef stock
2 tsp olive oil
coarsely-ground black pepper, to garnish
Method:
Combine the black pepper, lovage (or celery) seeds, thyme, cumin seeds and pine in a mortar. Pound these together until you have a paste then work in the honey, vinegar and olive oil.
Scrape the resultant mixture into a pan and work in the stock. Bring to a boil and cook for about 25 minutes, or until thickened. Take off the heat and set aside to cool completely.
When the mutton meat is done, arrange on a serving dish, pour over the cold sauce, sprinkle with black pepper and bring to the table.
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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