Correcting Liquamen (Fish Sauce)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- liquamen (Roman fermented fish sauce)
- bay and cypress
- sextarius honey
- spikenard / an ear of grain (spica)
- fresh must
Instructions
- For off-smelling liquamen: fumigate an inverted empty vessel with burning bay and cypress, then pour in the aired sauce.
- For oversalted liquamen: stir in a sextarius of honey with an ear of grain, or use fresh must instead.