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Ius in copadiis IV (Sauce for Choice Cuts IV)
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).
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: 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.
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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