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.The Botanicum
Cabbage with Liquamen-Sauce
In the cookery book by the Roman Apicius, one can find the following recipe:
CVMAS - Cooked Cabbage
»Take caraway, salt, old wine and oil. Add pepper, lovage, mint, rue, coriander, cabbage-leaves, liquamen, wine and oil.«
Nowadays, liquamen cannot be found in shops anymore. In Roman times, it was the most popular sauce by far and could be found in almost every meal. This is a traditional way of preparation:
»Take small sprats, anchovy or mackerels, grind and mix in a baking trough, then pour in salt, for 9 kilograms fish mass one kilogram, stir and leave overnight..
Then fill the mixture into an open clay vessel and leave in the sun for a few months.«
One could speak of a kind of Roman Worcester-Sauce ...
