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).
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.