Roast Crane or Duck
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- crane or duck
- pepper
- lovage
- oregano
- liquamen (Roman fermented fish sauce)
- honey
- vinegar
- olive oil
- wheat starch (amulum)
- bottle gourd
- taro (colocasia)
- trotters
- chicken livers
Instructions
- Boil a sauce of pepper, lovage, oregano, liquamen, honey, a little vinegar and oil; thicken with wheat starch.
- Simmer slices of boiled gourd or taro in the sauce; optionally add cooked trotters and chicken livers.
- Serve over the roast bird in a dish, sprinkled with ground pepper.