Dipping Sauce for Roast Venison
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pepper
- spikenard
- malabathrum leaf
- celery seed
- dried onion
- fresh rue
- honey
- vinegar
- liquamen (fermented fish sauce)
- date
- raisins
- olive oil
Instructions
- Combine pepper, spikenard, malabathrum leaf, celery seed, dried onion, and fresh rue with honey, vinegar, liquamen, date, raisins, and oil as a dip for the roast venison.