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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:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
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.
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