Assaturas: Mirtae siccae bacam extenteratam cum cumino, pipere, melle, liquamine, defrito et oleo teres et fervefactum amulas. Carnem elixam sale subassatam perfundis, piper aspargis et inferes.
For Roasted Meat: Crush dried, pitted myrtle berries with cumin, pepper, honey, garum, defrutum, and oil; heat and thicken with starch. Boil the meat and then roast it slightly with salt; pour the sauce over, sprinkle with pepper, and serve. [Giacosa, pp. 35-6]
- 1/4 cup dried currants
- 1 1/4 teaspoons ground cumin
- 1/4 teaspoon ground pepper
- 1 1/2 teaspoons honey
- 3/4 teaspoons Thai fish sauce (garum)
- 1/4 cup white wine, boiled to reduce by half
- 2 teaspoons olive oil
- Bread crumbs
- Place currants, cumin, pepper, honey, fish sauce, reduced wine, and olive oil in a blender or food processor and blend until smooth.
- Pour into a saucepan and bring to a boil.
- Add a small amount of bread crumbs, just until sauce thickens.
Number of Servings:
Makes approximately 1/2 cup sauce.
- Myrtle berries were unavailable, so I chose to substitute dried currants instead.
- My sauce seemed quite thick without the addition of bread crumbs, so I left them out.
- Perhaps if fresh currants or myrtle berries had been used, the mixture would have been moister, requiring thickening.