Name: Sauce for All Boiled Meats (Ius in elixam omnem)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/2 tsp freshly-ground black pepper; 1/2 tsp lovage seeds (or celery seeds); 1/2 tsp dried oregano, crumbled; 1/2 tsp rue (or rosemary); pinch of asafoetida; 1 tbsp dried onion, chopped; 3 tbsp white wine; 2 tbsp caroenum; 1 tbsp honey; 1 tsp white wine (or cider) vinegar; 2 tsp olive oil; 450ml meat stock

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Ius in elixam omnem (Sauce for All Boiled Meats)

Ius in elixam omnem (Sauce for All Boiled Meats) is a traditional Ancient Roman recipe for a classic sauce of spices, dried onion, wine, honey and vinegar intended to be served with boiled meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for All Boiled Meats (Ius in elixam omnem).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

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Original Recipe

Ius in elixam omnem (from Apicius' De Re Coquinaria) VII, vi, 1

Ius in elixam omnem: piper, ligusticum, origanum, rutam, silphium, cepam siccam, vinum, caroenum, mel, acetum, olei modicum. persiccatam et sabano expressam elixam perfundis.

Translation

Sauce for All Boiled Meats: [Combine] pepper, lovage, rue, silphium, dried onion, wine, caroenum, honey, vinegar and a little olive oil. Dry [the boiled meat] wring out in a cloth [to remove excess liquid]. Put the sauce over the boiled meats [and serve].

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
1/2 tsp dried oregano, crumbled
1/2 tsp rue (or rosemary)
pinch of asafoetida
1 tbsp dried onion, chopped
3 tbsp white wine
2 tbsp caroenum
1 tbsp honey
1 tsp white wine (or cider) vinegar
2 tsp olive oil
450ml meat stock

Method:

Pound together the black pepper, lovage (or celery) seeds, oregano, rue (or rosemary), asafoetida and dried onion in a mortar. Work in the white wine, caroenum, honey and vinegar then add the olive oil and meat stock.

Turn into a pan, bring to a simmer and cook until reduced. Serve this sauce to accompany boiled and dried meat (or it can be thickened with flour or cornflour to serve as a sauce).

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.