Name: Sauce for Choice Cuts III (Ius in copadiis III)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1 tsp freshly-ground black pepper; 1/2 tsp lovage seeds (or celery seeds); 2 tbsp parsley, finely chopped; 2 shallots, finely chopped; 4 tbsp almonds, toasted and ground; 2 tbsp dates, chopped; 1 tbsp honey; 2 tsp white wine vinegar; 250ml good meat stock; 60ml defritum; 2 tsp olive oil

Click on the image, above to submit to Pinterest.

Ius in copadiis III (Sauce for Choice Cuts III)

Ius in copadiis (Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a herbed almond, date and honey sauce 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 Vegetable Recipes Ancient Roman Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Original Recipe

Ius in copadiis (from Apicius' De Re Coquinaria) VII, vi, 11

Ius in copadiis: piper, ligusticum, petroselinum, cepulam, amygdala tosta, dactilum, mel, acetum, liquamen, defritum, oleum.

Translation

Sauce for Choice Cuts: [Mix] pepper, lovage, parsley, shallots, toasted almonds, dates, honey, vinegar, stock, defrutum and olive oil.

Modern Redaction

Ingredients:

1 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
2 tbsp parsley, finely chopped
2 shallots, finely chopped
4 tbsp almonds, toasted and ground
2 tbsp dates, chopped
1 tbsp honey
2 tsp white wine vinegar
250ml good meat stock
60ml defritum
2 tsp olive oil

Method:

Pound together the black pepper and lovage (or celery) seeds in a mortar. Add the shallots, dates and ground almonds, then pound until smooth before working in the honey, olive oil, white wine vinegar 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.