Ius in copadiis II (Sauce for Choice Cuts II)

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Ius in copadiis II (Sauce for Choice Cuts II)

Ius in copadiis (Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a mustard, nut and date sauce flavoured with spices and shallots that's coloured with defritum and which is typically used for choice cuts of meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Choice Cuts (Ius in copadiis).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

Original Recipe

Ius in copadiis (from Apicius' De Re Coquinaria) VII, vi, 10

Ius in copadiis: piper, apii semen, careum, satureiam, cneci flos, cepulam, amygdala tosta, caryotam, liquamen, oleum, sinapis modicum. defrito coloras.

Translation

Sauce for Choice Cuts: [Mix] pepper, celery seeds, caraway, savory, saffron, shallots, toasted almonds, dates, stock, olive oil and a little mustard. Add defritum to colour.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1/2 tsp celery seeds
pinch of caraway seeds
1/2 tsp dried savory
generous pinch of saffron threads, crumbled
2 shallots, finely chopped
4 tbsp almonds, toasted and ground
2 tbsp dates, chopped
250ml good meat stock
2 tsp olive oil
1/4 tsp mustard powder
60ml defritum

Method:

Pound together the black pepper, celery seeds, caraway seeds, savory and saffron in a mortar. Add the shallots, dates and ground almonds, then pound until smooth before working in the mustard powder, olive oil and about 60ml of the meat stock.

Turn the mixture into a pan then beat in the remaining meat stock. Bring to a boil, add the defritum and cook until reduced and thickened. Pour over your prepared meat 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.