Pepper, Cumin, Rue, Honey, Vinegar, Broth and Oil

Ingredients

• pepper
• mustard
• vinegar
• parsley
• salt

Directions

1. [402] ANOTHER LOBSTER PREPARATION _ALITER IN LOCUSTA_

2. FOR LOBSTER LET US PROPERLY EMPLOY [1] PEPPER, LOVAGE, CUMIN, MINT, RUE, NUTS, HONEY, VINEGAR, BROTH, AND WINE.

3. [1] Tor. _rectè adhibemus_, sentence not in the other texts.

4. RAY, SKATE _IN TORPEDINE_ [1]

5. [403] [A Sauce for] RAY _IN TORPEDINE_

6. CRUSH PEPPER, RUE, SHALLOTS, [adding] HONEY, BROTH, RAISIN WINE, A LITTLE WINE, ALSO A FEW DROPS OF OIL; WHEN IT COMMENCES TO BOIL, BIND WITH ROUX.

7. [1] _torpedo_; the _raia torpedo_ of Linnæus; a ray or skate.

8. [404] BOILED RAY _IN TORPEDINE ELIXA_

9. PEPPER, LOVAGE, PARSLEY, MINT, ORIGANY, YOLKS OF EGG, HONEY, BROTH, RAISIN WINE. WINE, AND OIL. IF YOU WISH, ADD MUSTARD AND VINEGAR, OR, IF DESIRED RICHER, ADD RAISINS.

10. This appears to be a sauce to be poured over the boiled ray.

11. Today the ray is boiled in water seasoned strongly and with similar ingredients. When done, the fish is allowed to cool in this water; the edible parts are then removed, the water drained from the meat, which is tossed in sizzling brown butter with lemon juice, vinegar and capers. This is _raie au beurre noir_, much esteemed on the French seaboards.

12. CALAMARY _IN LOLIGINE_ [1]

13. [405] CALAMARY IN THE PAN _IN LOLIGINE IN PATINA_

14. CRUSH PEPPER, RUE, A LITTLE HONEY, BROTH, REDUCED WINE, AND OIL TO TASTE. WHEN COMMENCING TO BOIL, BIND WITH ROUX.

15. [1] Calamary, ink-fish, cuttlefish. Cf. Chap. IV. G.-V. _Lolligine_.

16. [405a] STUFFED CALAMARY [1] _IN LOLIGINE FARSILI_

17. PEPPER, LOVAGE, CORIANDER, CELERY SEED, YOLKS, HONEY, VINEGAR, BROTH, WINE, OIL, AND BIND [2].

18. [1] Ex List., Sch., and G.-V. Evidently a sauce or dressing. The formula for the forcemeat of the fish is not given here but is found in {Rx} No. 406--stuffed Sepia, a fish akin to the calamary.

19. SEPIA, CUTTLEFISH _IN SEPIIS_

20. [406] STUFFED SEPIA _IN SEPIA FARSILI_

21. PEPPER, LOVAGE, CELERY SEED, CARRAWAY, HONEY, BROTH, WINE, BASIC CONDIMENTS [1] HEAT [in water] THROW IN THE CUTTLEFISH; [when done] SPLIT, THEN STUFF THE CUTTLEFISH [2] WITH [the following forcemeat] BOILED BRAINS, THE STRINGS AND SKIN REMOVED, POUND WITH PEPPER, MIX IN RAW EGGS UNTIL IT IS PLENTY. WHOLE PEPPER [to be added]. TIE [the filled dish] INTO LITTLE BUNDLES [of linen] AND IMMERSE IN THE BOILING STOCK POT UNTIL THE FORCEMEAT IS PROPERLY COOKED.

22. [1] _Condimenta coctiva_--salt, herbs, roots.

23. [2] G.-V. treat this as a separate formula.

24. [407] BOILED CUTTLEFISH [1] _SEPIAS ELIXAS AB AHENO_ [2]

25. ARE PLACED IN A COPPER KETTLE WITH COLD [WATER] AND PEPPER, LASER, BROTH, NUTS, EGGS, AND [any other] SEASONING YOU MAY WISH.

26. [1] List. connects this article with the foregoing.

27. [2] Tor. _aheno_ for copper kettle; List. _amylo_.

28. [408] ANOTHER WAY TO COOK CUTTLEFISH _ALITER SEPIAS_

29. PEPPER, LOVAGE, CUMIN, GREEN CORIANDER, DRY MINT, YOLKS, HONEY, BROTH, WINE, VINEGAR, AND A LITTLE OIL. WHEN BOILING BIND WITH ROUX.

30. POLYPUS [1] _IN POLYPO_

31. [409] POLYPUS _IN POLYPO_

32. [cook with] PEPPER, LOVAGE, BROTH, LASER, GINGER [2] AND SERVE.

33. [1] The polypus, or eight-armed sepia, has been described by Plinius, Galen, Cicero, Diocles, Athenæus and other ancient writers. The ancients praise it as a food and attribute to the polypus the power of restoring lost vitality: _molli carne pisces, & suaves gustu sunt, & ad venerem conferunt_--Diocles.

34. Wanting in the Vat. Ms.

35. [2] Wanting in List. and G.-V. Ex Tor. p. 100.

36. OYSTERS _IN OSTREIS_

37. [410] OYSTERS [1] _IN OSTREIS_

38. TO OYSTERS WHICH WANT TO BE WELL SEASONED ADD [2] PEPPER, LOVAGE, YOLKS, VINEGAR, BROTH, OIL, AND WINE; IF YOU WISH ALSO ADD HONEY [3].

39. [1] Wanting in the Vat. Ms.

40. [2] Tor. sentence wanting in the other texts.

41. [3] Cf. No. 14 for the keeping of oysters. It is not likely that the oysters brought from Great Britain to Rome were in a condition to be enjoyed from the shell--raw.

42. The above formula appears to be a sort of oyster stew.

43. [411] ALL KINDS OF BIVALVES _IN OMNE GENUS CONCHYLIORUM_ [1]

44. FOR ALL KINDS OF SHELLFISH USE PEPPER, LOVAGE, PARSLEY, DRY MINT, A LITTLE MORE OF CUMIN, HONEY, AND BROTH; IF YOU WISH, ADD [bay] LEAVES AND MALOBATHRON [2].

45. [1] Wanting in the Vat. Ms.

46. [2] Cf. note to {Rx} No. 399.

47. The shellfish is cooked or steamed with the above ingredients.

48. SEA URCHINS _IN ECHINO_

49. [412] SEA URCHIN _IN ECHINO_

50. TO PREPARE SEA URCHIN TAKE A NEW EARTHEN POT, A LITTLE OIL, BROTH, SWEET WINE, GROUND PEPPER, AND SET IT TO HEAT; WHEN BOILING PUT THE URCHINS IN SINGLY. SHAKE THEM WELL, LET THEM STEW, AND WHEN DONE SPRINKLE WITH PEPPER AND SERVE.

51. Plinius states that only a few small parts of the sea urchin are edible.

52. [413] ANOTHER METHOD _ALITER [IN] ECHINO_

53. PEPPER, A LITTLE COSTMARY, DRY MINT, MEAD, BROTH, INDIAN SPIKENARD, AND [bay or nard] LEAVES.

54. [414] PLAIN BOILED _ALITER_

55. PUT THE SEA URCHINS SINGLY IN BOILING WATER, COOK, RETIRE, AND PLACE ON A PLATTER.

56. [415] IN CHAFING DISH _IN THERMOSPODIO_ [1]

57. [To the meat of sea urchins, cooked as above, add a sauce made of bay] LEAVES, PEPPER, HONEY, BROTH, A LITTLE OIL, BIND WITH EGGS IN THE HOT WATER BATH [2] SPRINKLE WITH PEPPER AND SERVE.

58. [1] This formula is combined with the preceding in the original.

59. [2] Thermospodium; in this respect resembling seafood à la Newburgh. The thermospodium is an elaborate food and drink heater, used both in the kitchen and in the dining room. Our drawing illustrates an elaborate specimen which was used to prepare dishes such as this one in front of the guests.

60. [416] SALT SEA URCHIN _IN ECHINO SALSO_

61. [The cooked meat of] SALT SEA URCHIN IS SERVED UP WITH THE BEST [fish] BROTH, REDUCED WINE AND PEPPER TO TASTE.

62. Undoubtedly a commercial article like crabmeat today. The sea urchins were cooked at the fisheries, picked, shells, refuse discarded, the meat salted and marketed. The fish was also salted in the shell as seen in the following:

63. [417] ANOTHER WAY _ALITER_

64. TAKE SALT SEA URCHINS, ADD THE BEST BROTH AND TREAT THEM IN A MANNER AS TO LOOK LIKE FRESH THAT HAVE JUST COME OUT OF THE WATER.

65. MUSSELS _IN MITULIS_ [1]

66. [418] MUSSELS _IN MITULIS_

67. BEST [2] BROTH, FINELY CUT LEEKS, CUMIN, RAISIN WINE, MUST [3] AND ADD WATER TO MAKE A MIXTURE IN WHICH TO COOK THE MUSSELS.

68. [1] Variously spelled _mytilus_, _mitylus_, _mutulus_, an edible mussel.

69. Tor. and List. _merula_, merling, whiting, Fr. _merlan_. _Merula_ also is a blackbird, which is out of place here. The Vat. Ms. reads _in metulis_.

70. [3] Tor. _vinum mustum_; List. _v. mixtum_.

71. SARDINES, BABY TUNNY, MULLET _IN SARDA _[1]_ CORDULA _[2]_ MUGILE_ [3]

72. [419] STUFFED SARDINE _SARDAM FARSILEM_

73. PROPERLY, OUGHT TO BE TREATED IN THIS MANNER: THE SARDINE IS BONED AND FILLED WITH CRUSHED FLEA-BANE, SEVERAL GRAINS OF PEPPER, MINT, NUTS, DILUTED WITH HONEY, TIED OR SEWED, WRAPPED IN PARCHMENT AND PLACED IN A FLAT DISH ABOVE THE STEAM RISING FROM THE STOVE; SEASON WITH OIL, REDUCED MUST AND ORIGANY [4].

74. [1] The freshly caught sardine.

75. [2] _Cordyla_, _cordilla_, the young or the fry of tunny.

76. [3] _Mugil_, sea-mullet.

77. [4] Tor. origany; List. _alece_, with brine.

78. [420] ANOTHER PREPARATION OF SARDINES _SARDA ITA FIT_

79. COOK AND BONE THE SARDINES; FILL WITH CRUSHED PEPPER, LOVAGE, THYME, ORIGANY, RUE, MOISTENED WITH DATE WINE, HONEY; PLACE ON A DISH, GARNISH WITH CUT HARD EGGS. POUR OVER A LITTLE WINE, VINEGAR, REDUCED MUST, AND VIRGIN OIL.

80. [421] SAUCE FOR SARDINES _IUS IN SARDA_

Nutrition, whole recipe (rough)

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.