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).
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.
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