Another Sauce for Venison (Boiled then Roasted)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- venison
- pepper
- liquamen (fermented fish sauce)
- caraway
- celery seed
- honey
- vinegar
- olive oil
- amulum (wheat starch)
Instructions
- Boil the venison, then finish it part-roasted.
- Pound pepper, liquamen, caraway, and celery seed; add honey, vinegar, more liquamen, and oil.
- Warm the sauce, thicken with wheat starch, and pour over the meat.