Cumin Sauce for Oysters and Shellfish (Cuminatum)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pepper
- lovage (ligusticum)
- parsley
- dried mint
- bay leaf (folium) and malabathrum
- plenty of cumin
- honey
- vinegar
- liquamen (fermented fish sauce)
Instructions
- Grind together pepper, lovage, parsley, dried mint, bay leaf, malabathrum, and plenty of cumin.
- Blend in honey, vinegar, and liquamen to make the sauce for oysters and shellfish.
- Alternative: make the same sauce omitting the bay leaf and malabathrum.