Roman sauce

"What is sauce for the goose is sauce for the gander."
Marcus Terentius Varro. Roman author.

The sauce that Marcus Varro had in mind would probably have been that old Roman favourite, Garum, a fish sauce made by fermenting masses of rotting fish in the heat of the sun, for weeks on end, in vast sunken vats.
 
The odd looking thing on the right is a crushing tooth from a skate, or a ray, which I picked out from the excavated waste spoil from a Roman Garum works in Tunisia.