Another Hot Sauce for Roast Venison
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pepper
- lovage
- parsley
- Damascus plums
- wine
- honey
- vinegar
- liquamen (fermented fish sauce)
- olive oil
- leek
- savory
Instructions
- Pound pepper, lovage, and parsley; add soaked Damascus plums, wine, honey, vinegar, liquamen, and a little oil.
- Stir with leek and savory and serve hot over the roast venison.