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Ius in Perdices (Sauce for Partridges)
Ius in Perdices (Sauce for Partridges) is a traditional Ancient Roman recipe for a classic sauce of pepper, celery, mint and rue in a vinegar, honey, date, stock and olive oil base that's intended to be served with roasted or barbecued partridges. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Partridges (Ius in Perdices).
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Ius in Perdices (from Vinidarius' Apici Excerpta) xxix
Ius in Perdices: Teres in mortario piper, apium, mentam et rutam, suffundis acetum, addis caryotam. mel, acetum, liquamen, oleum. simul coques et inferes.
Translation
Sauce for Partridges: In a mortar, grind pepper, celery, mint and rue. Moisten with vinegar. Add dates, honey, vinegar, stock and olive oil. Cook together and serve.
Modern Redaction
Ingredients:
4 partridges, roasted or barbecued
For the Sauce:
1/2 tsp freshly-ground black pepper
4 tbsp celery leaves
1 tsp mint leaves
1/2 tsp rue (or rosemary)
1 tbsp white wine vinegar
4 tbsp dates, chopped
1 tbsp honey
2 tbsp liquamen (fish sauce)
200ml chicken or game stock
1 tbsp olive oil
Method:
Pound together the black pepper, celery leaves, mint leaves and rue (or rosemary) in a mortar until you have a smooth paste. Moisten with the vinegar then pound in the dates until smooth.
Mix in the honey and liquamen then scrape into a saucepan and whisk in the stock and olive oil. Bring to a boil, reduce to a simmer and cook for about 20 minutes, or until thickened.
Serve hot, poured over the cooked partridges.
Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.
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