Plate of Light-Coloured Samian Ware (or ‘Terra Sigilata’) from Alcochete near Setúbal: 4th century AD

The plate is not of true Gaulish samian, but probably a more local copy. It would probably have been used for serving food such as meat, which was popularly eaten with a great variety of savoury sauces, a number of which are described in the Roman cookery book attributed to Apicius:

Sauce for Boiled Meat

Pepper, salt, liquamen, vinegar, dates from Carias, onion shoots and a little olive oil. Pour this hot sauce over the meat.

Allec Sauce for Boiled Meat

Pepper, sliced celery, thyme, onion shoots, dates and allec mixed with honey and wine. Sprinkle crushed raw garlic on top with olive oil and serve.

© 1998 Oxfordshire Museum Service, Setúbal Museums and the Benaki Museum