World Flavors Cookbook

Ius in Perdicem (Sauce for Partridge)

Name: Ius in Perdicem (Sauce for Partridge)
Cook time: 10 min
Cuisine: Ancient World
Ingredients: black pepper, lovage or celery seed, caraway seeds, cumin, honey, vinegar, white wine, garum (fish sauce), olive oil, partridge or quail (to serve over)

A spiced sweet-sour sauce of pepper, lovage, caraway, honey, vinegar, wine, and garum — poured over boiled partridge in a classic Apician preparation.

Cuisine: Ancient World

Ingredients

black pepper, lovage or celery seed, caraway seeds, cumin, honey, vinegar, white wine, garum (fish sauce), olive oil, partridge or quail (to serve over)

Instructions

Crush pepper, lovage, caraway, and cumin in a mortar. Transfer to a small saucepan. Add honey, a splash of vinegar, wine, and fish sauce. Warm over low heat, stirring. Add olive oil. Adjust balance of sweet and sour. Boil partridge or quail in salted water until cooked through. Pour sauce over carved bird.