Sauce for Venison
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pepper
- lovage
- caraway
- oregano
- celery seed
- silphium root
- fennel seed
- liquamen (fermented fish sauce)
- wine
- passum (raisin wine)
- olive oil
- amulum (wheat starch)
Instructions
- Pound pepper, lovage, caraway, oregano, celery seed, silphium root, and fennel seed.
- Add liquamen, wine, passum, and a little oil; boil, then thicken with wheat starch.
- Coat the cooked venison inside and out and serve.