[343] HOT SAUCE FOR VENISON IURA FERVENTIA IN CERVO
PEPPER, LOVAGE, PARSLEY, CUMIN, TOASTED NUTS OR ALMONDS, HONEY, VINEGAR, WINE, A LITTLE OIL; ADD BROTH AND STIR WELL.
[344] MARINADE FOR ROAST VENISON EMBAMMA [1] IN CERVINAM ASSAM
PEPPER, NARD LEAVES, CELERY SEED, DRY ONIONS, GREEN RUE, HONEY, VINEGAR, BROTH, ADD DATES, RAISINS AND OIL.
[1] Tor. Intinctus, same; a marinade, a pickle or sauce in which to preserve or to flavor raw meat or fish.
[345] ANOTHER HOT SAUCE FOR VENISON ALITER IN CERVUM ASSUM IURA FERVENTIA
PEPPER, LOVAGE, PARSLEY, STEWED DAMASCUS PRUNES, WINE, HONEY, VINEGAR, BROTH, A LITTLE OIL; STIR WITH A FAGOT OF LEEKS AND SATURY [1].
[1] A fagot of herbs; regarding this method of flavoring. Cf. notes to ℞ No. [277] seq.
A sauce resembling our Cumberland, very popular with venison which is sweetened with currant jelly instead of the above prunes.