Ius in copadiis (Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a hard-boiled egg, spice, leek, honey and vinegar 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).
Ius in copadiis: ova dura incidis, piper, cuminum, petroselinum, porrum coctum, myrtae bacas, plusculum mel, acetum, liquamen, oleum.
Translation
Sauce for Choice Cuts: [Mix] chopped hard-boiled eggs, pepper, cumin, parsley, cooked leek, myrtle berries, a generous quantity of honey, vinegar, stock and olive oil.
Modern Redaction
Ingredients:
2 hard-boiled eggs, very finely chopped
1 tsp freshly-ground black pepper
1/2 tsp ground cumin
2 tbsp parsley, finely chopped
40g finely-shredded leeks, fried or steamed until wilted
5 myrtle berries (or juniper berries)
1 tbsp honey
2 tsp white wine vinegar
300ml good meat stock
1 tbsp olive oil
Method:
Pound together the black pepper, cumin, myrtle (or juniper) berries and parsley in a mortar. Add the eggs, and leeks, 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 and cook until reduced and thickened. Pour over your prepared meat and serve.
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