World Flavors Cookbook

Ius in Ansere (Sauce for Roast Goose)

Name: Ius in Ansere (Sauce for Roast Goose)
Cook time: 15 min
Cuisine: Ancient World
Ingredients: black pepper, lovage or celery seed, cumin, coriander, dried prunes, honey, vinegar, garum (fish sauce), white wine, olive oil

A pepper, lovage, cumin, and coriander sauce with prunes, honey, vinegar, and garum — the Apician sauce for roasted goose, a Roman holiday bird.

Cuisine: Ancient World

Ingredients

black pepper, lovage or celery seed, cumin, coriander, dried prunes, honey, vinegar, garum (fish sauce), white wine, olive oil

Instructions

Crush pepper, lovage, cumin, and coriander in a mortar. Add to a saucepan with chopped prunes, honey, a generous splash of vinegar, wine, and fish sauce. Simmer 10-15 minutes until prunes dissolve and sauce thickens. Stir in olive oil. Serve warm over carved roast goose.