Sauce for Cooked Meat

Apicius 7.6.12

Preparation info
    • Difficulty


Appears in
Cooking Apicius

By Sally Grainger

Published 2006

  • About

Many of the dishes in Apicius are designed to utilize pre-cooked and technically ‘left over’ roasted meat from the previous evening. Impressive whole roasted or boiled beasts were very common at wealthy dinners. We would consider them ‘cold cuts’: sliced or diced lamb, pork or beef ready prepared, so that the diner can simply pick up the meat and dip into various different piquant pickles. These last were often served cold, whether or not the meat was re-heated. The sauces were quite