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In copadiis ius album (White Sauce for Choice Cuts)
In copadiis ius album (White Sauce for Choice Cuts) is a traditional Ancient Roman recipe for a classic plum sauce cooked in wine and flavoured with spices, vinegar and honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for Choice Cuts (In copadiis ius album).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
In copadiis ius album: piper, cuminum, ligusticum, rutae semen, damascenas. infundis vinum, oenomeli et aceto temperabis. agitabis thymo et origano.
Translation
White Sauce for Choice Cuts: [Mix] pepper, cumin, lovage, rue seeds and Damascus plums. Pour wine [over them]. Blend with honeyed wine and vinegar. <Stir in> a little thyme and oregano
Modern Redaction
Ingredients:
1/2 tsp freshly-ground
black pepper
1/2 tsp ground
cumin seeds
1/2 tsp
lovage seeds (or celery seeds)
1 tsp
rue berries (or dried
rosemary)
40g pitted and chopped damson plums
80ml white wine
2 tbsp honey
2 tsp cider (or white wine) vinegar
3 tbsp liquamen
200ml pork or chicken stock
Method:
Pound together the black pepper, cumin seeds, lovage (or celery) seeds and rue (or rosemary) in a mortar. Add the damsons and pound until smooth. Now work in the white wine, honey, vinegar and liquamen. Then mix with a little of the 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 the 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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