Zu gebratenem Fleisch
Myrtle berries were unavailable, so I chose to substitute dried currants instead. My sauce seemed quite thick without the addition of bread crumbs, so I left them out. Perhaps if fresh currants or myrtle berries had been used, the mixture would have been moister, requiring thickening.
Mirtae siccae bacam extenteratam cum cumino, pipere, melle, liquamine, defrito et oleo teres et fervefactum amulas. Carnem elixam sale subassatam perfundis, piper aspargis et inferes.
For Roasted Meat: Crush dried, pitted myrtle berries with cumin, pepper, honey, garum, defrutum, and oil; heat and thicken with starch. Boil the meat and then roast it slightly with salt; pour the sauce over, sprinkle with pepper, and serve.
Apicius, #220; Arwen Southernwood, The Stewpot Period Culinary Guild (SCA)