Roman Cuisine
We can thank "Marcus Gavius Apicius", a Roman gourmet who lived during Tiberius’ reign for details on Roman cooking. Often found in their recipes is a savory ingredient known as "Liquamen" or "Garum": a salty preserved fish sauce. Possibly replicable with Asian fish sauce [or salted anchovies]. Pine nuts, and Caroenum a Sweet Grape Syrup. Here is a recipe for a type of Meat Patty or 'Burger'.

ISICIA OMENTATA (Apic. modern adaptation]

Ingredients:
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500g minced meat
1 french roll, soaked in white wine
1/2 tsp freshly ground pepper
50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine)
some Pine Nuts and Green Peppercorns
A little Caroenum
Baking foil

Instructions:
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Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them. Put them into baking foil and grill them together with Caroenum.

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