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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.


  • 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


  • 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.
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