Ius in Caprea (Sauce for Roebuck)

Click on the image, above to submit to Pinterest.

Ius in Caprea (Sauce for Roebuck)

Ius in Caprea (Sauce for Roebuck) is a traditional Ancient Roman recipe for a classic spice, honey and mustard sauce that works well with venison steaks. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Roebuck (Ius in Caprea).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Game Recipes Venison Recipes Ancient Roman Recipes

Original Recipe

Ius in Caprea (from Apicius' De Re Coquinaria) VIII, iii, 1

Ius in caprea: piper, ligusticum, careum, cuminum, petroselinum, rutae semen, mel, sinape, acetum, liquamen et oleum.

Translation

Sauce for Roebuck: [Combine] pepper, lovage, caraway, cumin, parsley, rue seeds, honey, mustard, vinegar, stock and olive oil.

Modern Redaction

Ingredients:

4 venison steaks, fried to cook

For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
generous pinch of ground caraway seeds
1/2 tsp ground cumin
1 tbsp parsley, finely chopped
1/2 tsp rue berries (or rosemary) finely chopped
2 tsp runny honey
2 tsp prepared mustard
1 tbsp red wine vinegar
250ml game or beef stock
2 tsp olive oil

Method:

Begin with the sauce. Combine the black pepper, lovage (or celery) seeds, caraway seeds and cumin seeds in a mortar. Grind finely then add the parsley and rue (or rosemary). Pound to a paste then work in the honey, mustard, vinegar and olive oil.

Scrape into a pan and whisk in the meat stock. Bring to a boil, reduce to a simmer and cook for about 25 minutes, or until thickened.

In the meantime, cook the venison steaks to your liking. When done, arrange on plates, pour over the sauce and serve.

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.