Sauce for Birds (Another Way)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pepper
- parsley
- lovage
- dried mint
- safflower
- wine
- Pontic nuts (hazelnuts) or toasted almonds
- honey
- vinegar
- liquamen (Roman fermented fish sauce)
- olive oil
- green celery
- catmint
Instructions
- Grind pepper, parsley, lovage, dried mint and safflower; moisten with wine and add hazelnuts or toasted almonds, a little honey with wine and vinegar; temper with liquamen.
- Warm with oil in a small pot, stir with green celery and catmint; score the bird and pour over.