The Heidelberg papyrus contains the following recipe for various meats in a red wine sauce:
Cured meat or slices of ham, similarly raw meat: first the cured meat is boiled a little just to take away its saltiness. Then put all these ingredients into a pan: four parts wine, two parts of grape syrup, one part of wine vinegar, dry coriander, thyme, dill, fennel. Fry, after putting everything in together at the start, then boil. Half-way through the cooking some people add honey and ground cumin, others pepper, and after putting the sauce into a warmed pot they add little pieces of hot loin and bread.