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Ius in Ovifero Fervens (Hot Sauce for Wild Sheep)
Ius in Ovifero Fervens (Hot Sauce for Wild Sheep) is a traditional Ancient Roman recipe for a classic sauce of spices, thyme and mint in a wine, damson plum, honey, wine, stock, vinegar and passum base that's served hot over roast mutton. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Roebuck, Another Way (Hot Sauce for Wild Sheep).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesMutton RecipesGame RecipesAncient Roman Recipes
Original Recipe
Ius in Ovifero Fervens: piper, ligusticum, cuminum, mentam siccam, thymum, silfi, suffundes vino, adicies damascena macerata, mel, vinum, liquamen, acetum, passum ad colorem, oleum. agitabis fasciculo origani et mentae siccae.
Translation
Hot Sauce for Wild Sheep: [Mix] pepper, lovage, cumin, dried mint, thyme and silphium. Pour over wine, add damsons soaked [in wine], honey, wine, stock, vinegar, passum to colour and oil. Stir with a faggot of oregano and dried mint.
Modern Redaction
Ingredients:
1 roast joint of mutton
For the Sauce:
1/4 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
1/2 tsp
cumin seeds
1 tbsp dried mint, crumbled
1/4 tsp thyme
pinch of asafoetida
60ml red wine
3 tbsp damson plums, chopped
2 tbsp honey
4 tbsp white wine vinegar
200ml mutton or beef stock
60ml
passum
2 tbsp olive oil
bunch of
oregano and mint, tied together, to stir
Method:
Combine the black pepper, lovage and cumin seeds in a mortar. Pound to grind them add the mint, thyme, asafoetida and plums. Pound to a paste then work in the honey, red wine, vinegar, passum and olive oil.
Scrape into a pan and whisk in the meat stock. Bring to a boil, reduce to a simmer and cook for about 25 minutes, or until thickened (during this time stir with a bunch of oregano and mint, tied together).
When the mutton is done, arrange on a serving dish, pour over the herb sauce and bring to the table.
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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