Moretariaum (Country Sauce) is a traditional Ancient Roman recipe for a classic country-style mint sauce with fennel in a sweet and sour stock base that makes an excellent accompaniment for lamb, mutton or goat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Country Sauce (Moretariaum).
Mentam, rutam, coriandrum, feniculum, omnia viridia, ligusticum, piper, mel, liquamen. si opus fuerit, acetum addes.
Translation
[In a mortar, combine] mint, rue, coriander and fennel, taking care that these herbs are fresh. Add lovage, pepper, honey and liquamen. If there is need, add vinegar.
Crush the lovage seeds (or celery seeds) in a mortar then mix in the mint, coriander, fennel and pepper. Work with the honey and vinegar to moisten then add the liquamen along with 100ml water and mix to combine.
Turn into a pan, bring to a boil, reduce to a simmer and cook for 25 minutes to thicken. Serve to accompany roast kid goat, roast lamb, mutton dishes or even pork.