Sauce for Oysters
from De re coquinaria, edited by Barbara Flower en Elizabeth Rosenbaum, The roman cookery book. A critical translation of "The art of cooking" by Apicius, for use in the study and kitchen. (London, 1980, reprint from 1958)

In ostreis: piper, ligusticum, ovi vitellum, acetum, liquamen, oleum et vinum. Si volueris, et mel addes.
Apicius, Liber IX, Thalassa, VI.

(Sauce) for oysters: pepper, lovage, yolk of egg, vinegar, liquamen, oil and wine. If you wish, add honey.
Apicius, Book 9, From the Sea. #6 (9.6.1)