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Ius in elixam (Sauce for Boiled Meats)
Ius in elixam (Sauce for Boiled Meats) is a traditional Ancient Roman recipe for a classic sauce of pepper, parsley, liquamen, vinegar, dates, shallots and olive oil in a meat stock base intended to finish braised meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Boiled Meats (Ius in elixam).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Ius in elixam: teres piper, rutam aridam, feniculi semen, cepam, caryotam, liquamen et oleum.
Translation
Sauce for Boiled Meats: Combine pepper, dried rue, fennel seed, onion, dates, liquamen and olive oil.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground
black pepper
1/2 tsp dried
rue (or
rosemary)
1/4 tsp
fennel seeds
2 tbsp onion, very finely chopped
3 tbsp dates, finely chopped
1 tsp white wine vinegar
1 tbsp olive oil
2 tbsp liquamen
220ml meat stock
Method:
Pound together the black pepper, rue (or rosemary), fennel seeds, onion and dates in a mortar. Work in the liquamen, vinegar and olive oil then whisk in the meat stock.
Braise your meat as you normally would, and about 30 minutes before it is due to be ready pour over the sauce and continue cooking. If desired, the braising liquid can be made into an accompanying sauce by boiling it down and thickening with a flour and butter roux or by mixing in a little cornflour.
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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