Recipe for
Jus in copadiis
(Sauce for Meat Slices)
by Apicius VII, VI, 8
Original recipe: Piper, ligusticum, careum, mentam, nardostachyum, folium, oui uitellum, mel, mulsam, acetum, liquamen et oleum. Agitabis satureia et porro, amulabis.
Translation: Pepper, lovage, carraway, mint, leaves of spikenard (which the Greeks call "nardosachiom") [sic!] yolks, honey, mead, vinegar, broth and oil. Stir well with satury and leeks and tie with roux.
Ingredients
- A pinch of:
- pepper
- lovage
- caraway seeds
- dried mint
- spikenard
- 1 egg yolk
- 1 tbsp (15ml) honey
- 1 tbsp (15ml) vinegar
- 1 tbsp (15ml) olive oil
- 1 tsp (5ml) garum
- 1 bay leaf
- 1 tbsp (15ml) cornflour
Preparation
- Grind the pepper, lovage, caraway, mint and spikenard in a bowl, then mix together with the egg yolk, honey, vinegar, olive oil and garum.
- Place in a pan over a low heat, and add the bay leaf. Add a leek may for extra flavour if desired.
- Blend in the cornflour and stir until thickened.
- Remove leek and bay leaf and pour immediately over meat slices.
