Deer´+ç Meat Stand at Marvillas Market in Madrid, Spain Photo by MRSamper |
1 chopped leek
¼ c olive oil
1 lb dried damsons soaked
overnight (a mix of prunes and sour cherries can be used if not available)
½ tsp pepper
½ tsp lovage seeds (or
celery seeds)
1 tbsp freshly chopped parsley
1 tbsp honey
1 tbsp liquamen (or Nam
Pla, Thai fish sauce)[2]
1 tbsp savory, finely chopped
½ c vinegar
½ c vinegar
1 c red wine
Slice the leak. Heat the
frying pan. Add the olive oil and when warm sauté the leek. Chop the dried
damsons into small chunks. Add them and the remaining ingredients to the frying pan. Stir them
together and slowly bring to a boil. Reduce the heat, cover and cook slowly
for an hour. Pour into a sauce bowl
and serve with roast venison.
[1] Inspired
from Celtnet: < http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-plum-sauce-venison>
which in turn is adapted from Apicius/Flower
Book VIII, section II, Aliter in cervum assum iura ferventia. The amounts of ingredients have been
changed as well as the cooking process. Further, neither damsons nor bitter
cherries were available. Prunes, therefore, were used.
[2] Although not period
a fish bouillon cube was used instead of liquamen or other fish sauces.
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