Pepper, Origany, Mint, Onions, a Little Vinegar, and Oil

Ingredients

• one piece of peeled garlic
• twelve chapters of book ix
• five fingers will hold
• one hand
• three great cities of antiquity excepting carthage during apicius' time a rival
• pepper
• vinegar
• salt
• mustard

Directions

1. Resembling our _vinaigrette_.

2. [422] ANOTHER SAUCE FOR SARDINES [1] _IUS ALIUD IN SARDA_

3. PEPPER, LOVAGE, DRY MINT [2] COOKED, ONION [chopped], HONEY, VINEGAR, DILUTE WITH OIL, SPRINKLE WITH CHOPPED HARD EGGS.

4. [1] Another _Vinaigrette_.

5. [2] Tac. and Tor. _mentam aridam coctam_, dry mint cooked, which is reasonable, to soften it. Hum., G.-V. dry mint, cooked onion; there is no necessity to cook the onion. As a matter of fact, it should be chopped raw in this dressing. The onion is wanting in Tac. and Tor.

6. [423] SAUCE FOR BROILED BABY TUNNY _IUS IN CORDULA ASSA_

7. PEPPER, LOVAGE, CELERY SEED, MINT, RUE, FIGDATE [or its wine] HONEY, VINEGAR, WINE. ALSO SUITABLE FOR SARDINES.

8. [424] SAUCE FOR SALT SEA-MULLET _IUS IN MUGILE SALSO_

9. PEPPER, LOVAGE, CUMIN, ONION, MINT, RUE, SAGE [1], DATE WINE, HONEY, VINEGAR, MUSTARD AND OIL.

10. [1] Tor. _calva_; G.-V. _calvam_. Does not exist. Hum. _calva legendum puto salvia_.

11. [425] ANOTHER SAUCE FOR SALT SEA-MULLET _ALITER IUS IN MUGILE SALSO_

12. PEPPER, ORIGANY, ROCKET, MINT, RUE, SAGE [1], DATE WINE, HONEY, OIL, VINEGAR AND MUSTARD.

13. [1] Same as above.

14. [426] SAUCE FOR CATFISH, BABY TUNNY AND TUNNY _IUS IN SILURO _[2]_ IN PELAMYDE _[3]_ ET IN THYNNO_ [4]

15. TO MAKE THEM MORE TASTY USE [5] PEPPER, LOVAGE, CUMIN, ONIONS, MINT, RUE, SAGE [6] DATE WINE, HONEY, VINEGAR, MUSTARD AND OIL.

16. [1] The twelve chapters of Book IX, as shown in the beginning of the text are here increased to fourteen by G.-V., to wit, XII, _IUS IN MULLO TARICHO_ and XIII, _SALSUM SINE SALSO_, but these are more properly included in the above chapter XI, as does Tor. All of the above fish were salt, and probably were important commercial articles. The _silurus_, for instance, is best in the river Danube in the Balkans, while the red mullet, as seen in {Rx} No. 427 came from the sea of Galilee. Cf. {Rx} Nos. 144, 149.

17. [2] _Silurus_, probably the sly silurus, or sheatfish, in the U. S. called horn-pout--a large catfish.

18. [3] _Pelamis_, a tunny before it is a year old.

19. [4] Tunny, Tunafish.

20. [5] Tor. wanting in the others.

21. [6] Cf. note 1 to {Rx} No. 424.

22. [427] SAUCE FOR SALT RED MULLET _IUS IN MULLO _[1]_ TARICHO_ [2]

23. IF IN NEED OF CONDIMENTS USE [3] PEPPER, RUE, ONIONS, DATES, GROUND MUSTARD; MIX ALL WITH [flaked meat of] SEA URCHINS, MOISTEN WITH OIL, AND POUR OVER THE FISH WHICH IS EITHER FRIED OR BROILED, OMITTING SALT [4].

24. [1] Tor. _mulo_, the red sur-mullet--a very esteemed fish.

25. [2] Tarichea, town of Galilee, on the sea of Galilee. Salt mullet as prepared at Tarichea was known as _Tarichus_. This became finally a generic name for all kinds of salt fish, whether coming from Tarichea or from elsewhere. We have an interesting analogy in "Finnan Haddie," smoked Haddock from Findon, Scotland, corrupted into "Finnan," and now used for any kind of smoked Haddock. Cf. {Rx} Nos. 144, 149.

26. [3] Tor. Quite correctly, he questions the need of condiments for salt fish.

27. [4] List. uses this last sentence as the title for the next formula, implying that more salt be added to the salt fish; Tor. is explicit in saying that no salt be added which of course, is correct.

28. ANOTHER WAY, WITHOUT SALT [PORK?] _ALITER, SINE SALSO_ [1]

29. [428] FISH LIVER PUDDING _SALSUM, SINE SALSO_ [2]

30. COOK THE LIVER [of the mullet] CRUSH [3] AND ADD PEPPER, EITHER BROTH OR SALT [4] ADD OIL, LIVER OF HARE, OR OF LAMB [5] OR OF CHICKEN, AND, IF YOU LIKE, PRESS INTO A FISH MOULD [6] [unmould, after baking] SPRINKLE WITH VIRGIN OIL [7].

31. [2] G.-V. plainly, a contradiction. The possible meaning may be, "Salt Fish, without salt pork" as salt fish is frequently served with bacon.

32. [3] Dann. Crush the liver, which is probably correct. A paste or forcemeat of the livers and fish were made.

33. [4] The addition of salt would be superfluous if the liver of salt meat is used, excepting if the liver of hare, etc., predominated.

34. [5] G.-V. or liver of kid, wanting in Tor.

35. [6] Such fish-shape moulds existed, made of bronze, artistically finished, same as we possess them today; such moulds were made in various styles and shapes. Cf. {Rx} No. 384.

36. [7] This is an attempt to make a "fish" of livers, not so much with the intention to deceive as to utilize the livers in an attractive way. A very nutritious dish and a most ingenious device, requiring much skill.

37. This is another good example of Roman cookery, far from being extravagant as it is reputed to be, it is economical and clever, and shows ingenuity in the utilization of good things which are often discarded as worthless.

38. [429] ANOTHER WAY, FOR A CHANGE! _ALITER VICEM GERENS SALSI_ [1]

39. CUMIN, PEPPER, BROTH, WHICH CRUSH, ADDING A LITTLE RAISIN WINE, OR REDUCED WINE, AND A QUANTITY OF CRUSHED NUTS. MIX EVERYTHING WELL, INCORPORATE WITH THE SALT [2] [fish]; MIX IN A LITTLE OIL AND SERVE.

40. [1] G.-V. _Alter vice salsi_.

41. [2] Tor. _& salibus imbue_; List. _& salsa redde_. There is no sense to Lister's version, nor can we accept G.-V. who have _et salari defundes_.

42. [430] ANOTHER WAY _ALITER SALSUM IN _[1]_ SALSO_

43. TAKE AS MUCH CUMIN AS YOUR FIVE FINGERS WILL HOLD; CRUSH HALF OF THAT QUANTITY OF PEPPER AND ONE PIECE OF PEELED GARLIC, MOISTEN WITH BROTH AND MIX IN A LITTLE OIL. THIS WILL CORRECT AND BENEFIT A SOUR STOMACH AND PROMOTE DIGESTION [2].

44. [1] Tor., G.-V. _sine_.

45. [2] The title has reference to salt fish or salt pork; but the formula obviously is of a medicinal character and has no place here.

46. [431] BAIAN SEAFOOD STEW _EMBRACTUM _[1]_ BAIANUM_ [2]

47. MINCED [poached] OYSTERS, MUSSELS [3] [or scallops] AND SEA NETTLES PUT IN A SAUCE PAN WITH TOASTED NUTS, RUE, CELERY, PEPPER, CORIANDER, CUMIN, RAISIN WINE, BROTH, REDUCED WINE AND OIL.

48. [1] List. _emphractum_--a caudle, a stew. Seafood stews of this sort are very popular in the South of Europe, the most famous among them being the _Bouillabaisse_ of Marseilles.

49. [2] Baiæ, a very popular seaside resort of the ancients located in the bay of Naples. The stew was named after the place. Horace liked the place but Seneca warned against it.

50. [3] Tor. _spondylos_; List. _sphondylos_--scallops. Both terms, if used in connection with the shellfish are correct. Lister in several places confuses this term with _spongiolus_--mushroom. This instance is the final vindication of Torinus, whose correctness was maintained in {Rx} Nos. 41, 47, 115, _seq._; 120, 121, 183, 309, _seq._

51. END OF BOOK IX [1]

52. _EXPLICIT APICII THALASSA LIBER NONUS_ [2]

53. [1] It appears to us that Book IX and the following, Book X, judging from its recipes, phraseology and from other appearances is by a different author than the preceding books. (Long after having made this observation, we learn from Vollmer, Studien, that Books IX and X were missing in the Archetypus Fuldensis.)

54. {Illustration: ROAST PLATTER

55. The indenture is corrugated to receive the juices of the roast. Hildesheim Treas.}

56. {Illustration: TITLE PAGE, TORINUS EDITION, BASEL, 1541

57. Inscribed with comments by Lappius, contemporary scholar. The fly-leaf bears the autograph of M. Tydeman, 1806, and references to the above Lappius. There are further inscriptions by ancient hands in Latin and French, referring to the Barnhold [_sic_] Apicius, to The Diaitetike, to Aulus Cornelius, Celsus, Hippocrates and Galen. Also complaints about the difficulties to decipher the Apician text.}

58. {Transcription:

59. CAELII APITII SVMMI ADVLATRICIS MEDICINÆ artificis DE RE CVLINARIA Libri x. recens è tenebris eruti, & à mendis uindicati, typisque summa diligentia excusi.

60. P. PLATINÆ CREMONENSIS VIRI VNDECVNQVE DOCTISSIMI, De tuenda ualetudine, Natura rerum, & Popinæ scientia Libri x. ad imitationem C. APITII ad unguem facti.

61. PAVLI ÆGINETÆ DE FACVLTATIBVS ALIMENTORVM TRACTATVS, ALBANO TORINO INTERPRETE.

62. _Cum INDICE copiosissimo._

63. BASILEÆ. _________ M. D. XLI.}

64. {Illustration: SHALLOW SAUCE PAN

65. The plain bowl is molded, the fluted handle ends in a head of the young Hercules in a lion's skin, with the paws tied under the neck. This corresponds somewhat to our modern chafing dish pan both in size and in utility. This pan was used in connection with the plain thermospodium for the service of hot foods in the dining room. Ntl. Mus., Naples, 73438; Field M., 24032.}

66. {Illustration: CACCABUS

67. Stewpot, kettle, marmite. The cover fits over the mouth. The rings in which the bail plays are attached by rivets to a sort of collar encircling the neck of the pot. Ntl. Mus., Naples, 74775; Field M., 24173.}

68. BOOK X. THE FISHERMAN [1]

69. _Lib. X. Halieus_

70. CHAP. I. DIFFERENT KINDS OF FISH. CHAP. II. MURENAS. CHAP. III. EEL.

71. The numbers of the chapters differ in the various texts.

72. [432] A SAUCE FINES HERBES FOR FRIED FISH _IUS DIABOTANON _[2]_ PRO _[3]_ PISCE FRIXO_

73. USE ANY KIND OF FISH. PREPARE [clean, salt, turn in flour] SALT [4] AND FRY IT. CRUSH PEPPER, CUMIN, CORIANDER SEED, LASER ROOT, ORIGANY, AND RUE, ALL CRUSHED FINE, MOISTENED WITH VINEGAR, DATE WINE, HONEY, REDUCED MUST, OIL AND BROTH. POUR IN A SAUCE PAN, PLACE ON FIRE, WHEN SIMMERING POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER AND SERVE.

74. [1] This chapter principally deals with fish sauces. Apparently it is by a different author than Books I-VIII, which have many formulæ for fish. While we have no direct proof, we are inclined to believe that Book X is a Roman version of a Greek treatise on fish sauces, a monograph, of which there existed many, according to Athenæus, which specialized on the various departments of cookery.

75. [2] Tor. _Diabotom_ (in Greek characters); Greek, relating to herbs.

76. [3] Tor. G.-V. _in_.

77. [4] G.-V. _salsas_.

78. [433] SAUCE FOR BOILED FISH _IUS IN PISCE ELIXO_

79. PEPPER, LOVAGE, CUMIN, SMALL ONIONS, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD, A LITTLE OIL; HEAT THIS SAUCE, AND IF YOU WISH [it to be richer, add] RAISINS.

80. [434] ANOTHER SAUCE FOR BOILED FISH _ALITER IN PISCE ELIXO_ [1]

81. CRUSH PEPPER, LOVAGE, GREEN CORIANDER, SATURY, ONION, [hard] BOILED YOLKS, RAISIN WINE, VINEGAR, OIL AND BROTH.

82. [1] Tor. _frixo_--fried fish, although his heading reads _elixo_.

83. [435] ANOTHER SAUCE FOR BOILED FISH _ALITER IUS IN PISCE ELIXO_

84. PREPARE THE FISH CAREFULLY; IN THE MORTAR PUT SALT, CORIANDER SEED, CRUSH AND MIX WELL; TURN THE FISH THEREIN, PUT IT IN A PAN, COVER IT AND SEAL IT WITH PLASTER [1] COOK IT IN THE OVEN. WHEN DONE RETIRE [the fish from the pan] SPRINKLE WITH STRONG VINEGAR AND SERVE.

85. [1] Remarkable culinary ingenuity, resembling in principle the North American Indian method of cooking whitefish wrapped in clay. Today we use flour and water made into a stiff paste to seal a pan hermetically if no "pressure cooker" is available.

86. This formula cannot be classified under "Sauce for Boiled Fish."

87. [436] ANOTHER SAUCE FOR BOILED FISH _ALITER IUS IN PISCE ELIXO_

88. WHEN THE FISH IS PREPARED, PUT THE SAME IN A FLAT PAN WITH CORIANDER SEED, WATER AND GREEN DILL; WHEN COOKED SPRINKLE WITH VINEGAR AND SERVE [1].

89. [1] Another fair example of the incompleteness, on the one hand, of the directions, and of the superfluity, on the other hand, of words such as the initial and the closing words, which characterizes so many of the formulæ. This is characteristic of ever so many culinary authors of all ages, who, lacking literary training, assume that the reader is thoroughly versed with the methods indicated. A versatile modern author would have said: "Poach the filleted fish in small water seasoned with coriander seed and green dill; sprinkle with vinegar before serving." He mentioned neither the salt nor the oil which he undoubtedly used.

90. [437] ALEXANDRINE [1] SAUCE FOR BROILED FISH _IUS ALEXANDRINUM IN PISCE ASSO_

91. PEPPER, DRY ONIONS [shallots] LOVAGE, CUMIN, ORIGANY, CELERY SEED, STONED DAMASCUS PRUNES [pounded in the mortar] FILLED UP [2] WITH VINEGAR, BROTH, REDUCED MUST, AND OIL, AND COOK IT.

92. [1] Alexandria, Egyptian city, at the mouth of the river Nile, third of the three great cities of antiquity excepting Carthage during Apicius' time a rival of Rome and Athens in splendor and commerce. Most important as a Mediterranean port, where fishing and fish eating was (and still is) good.

93. [2] G.-V. _mulsum_, mead.

94. [438] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH _ALITER IUS ALEXANDRINUM IN PISCE ASSO_

95. PEPPER, LOVAGE, GREEN CORIANDER, SEEDLESS RAISINS, WINE, RAISIN WINE, BROTH, OIL, COOKED TOGETHER.

96. [439] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH _ALITER IUS ALEXANDRINUM IN PISCE ASSO_

97. PEPPER, LOVAGE, GREEN CORIANDER, ONIONS, STONED DAMASCUS PRUNES, RAISIN WINE, BROTH, OIL AND VINEGAR, AND COOK.

98. [440] SAUCE FOR BROILED CONGER _IUS IN CONGRO ASSO_

99. PEPPER, LOVAGE, CRUSHED CUMIN, ORIGANY, DRY ONIONS, HARD YOLKS, WINE, MEAD, VINEGAR, BROTH, REDUCED MUST, AND COOK.

100. G.-V. _Gongo_.

101. [441] SAUCE FOR HORNED FISH [1] _IUS IN CORNUTAM_ [1]

102. PEPPER, LOVAGE, ORIGANY, ONIONS, SEEDLESS RAISINS, WINE, HONEY, VINEGAR, BROTH, OIL; AND COOK IT [2]

103. [1] _Cornuta_, _cornutus_--"horned," "having horns"--an unidentified sea fish.

104. [2] Goll. collects all succeeding formulæ for sauces into one.

105. [442] SAUCE FOR BROILED MULLET _IUS IN MULLOS ASSOS_

106. PEPPER, LOVAGE, RUE, HONEY, NUTS, VINEGAR, WINE, BROTH, A LITTLE OIL; HEAT AND POUR OVER [1].

107. [1] List. is of the opinion that this is fresh mullet, while salt mullet was treated in the preceding formulæ.

108. [443] ANOTHER SAUCE FOR BROILED MULLET _ALITER IUS IN MULLOS ASSOS_

109. RUE, MINT, CORIANDER, FENNEL,--ALL OF THEM GREEN--PEPPER, LOVAGE, HONEY, BROTH, AND A LITTLE OIL.

110. [444] SEASONING FOR BABY TUNNY _IUS IN PELAMYDE ASSA_

111. PEPPER, LOVAGE, ORIGANY, GREEN CORIANDER, ONION, SEEDLESS RAISINS [1], RAISIN WINE, VINEGAR, BROTH, REDUCED MUST, OIL, AND COOK.

112. [1] Wanting in Tor.

113. THIS SAUCE IS ALSO SUITABLE FOR BOILED [tunny]; IF DESIRED ADD HONEY.

114. [446] SAUCE FOR PERCH _IUS IN PERCAM_ [1]

115. PEPPER, LOVAGE, CRUSHED CUMIN, ONIONS, STONED DAMASCUS PRUNES, WINE, MEAD, VINEGAR, OIL, REDUCED MUST; COOK IT.

116. [1] _Perca_, perch--sea perch or sea bass.

117. [447] SEASONING FOR REDSNAPPER _CONDIMENTUM IN RUBELLIONEM_ [1]

118. PEPPER, LOVAGE, CARRAWAY, WILD THYME, CELERY SEED, DRY ONIONS, WINE, RAISIN WINE, VINEGAR, BROTH AND OIL; BIND WITH ROUX.

119. [1] _Rubellio_--a "reddish" fish; perhaps a species of the red-mullet or red-snapper. Hum. says the Latins called the fish _rubelliones_, _rubellos_ and _rubros_; the Greeks _erythrinos_ or _erythricos_, because of their reddish color. A fish, according to Athenæus similar to the _pager_ or _pagrus_, _phager_ or _phagrus_, also called _pagur_, which is not quite identified.

120. [448] SAUCE FOR [BROILED] MURENA _IUS IN MURENA [ASSA]_ [1]

121. PEPPER, LOVAGE, SATURY, SAFFRON [2], ONIONS, STONED DAMASCUS PRUNES, WINE, MEAD, VINEGAR, REDUCED MUST AND OIL; COOK IT [3].

122. [1] V. doubting that this is broiled.

123. [2] Tor. _Crocomagma_; List. _crocum magnum_, still used today in some fish preparations, particularly in the Bouillabaisse.

124. [3] The laconic style in which all these fish preparations are given, is very confusing to the uninitiated. We assume that most of these ingredients were used to season the water in which to boil fish; or, to make a _court-bouillon_, a fish-essence of the bones and the trimmings of the fish, in which to poach the sliced fish. The liquor thus gained was reduced and in the moment of serving was bound with roux or with yolks, and the fish was masked with this sauce. The exceptions from this rule are, of course, in cases where the fish was broiled or fried.

125. [449] SAUCE FOR BROILED MURENA _IUS IN MURENA ASSA_

126. PEPPER, LOVAGE, [stoned] DAMASCUS PRUNES, WINE, MEAD, VINEGAR, BROTH, REDUCED MUST, OIL; COOK IT.

127. [450] ANOTHER SAUCE FOR BROILED MURENA _ALITER IUS IN MURENA ASSA_

128. PEPPER, LOVAGE, CATMINT [1] CORIANDER SEED, ONIONS, PINE NUTS, HONEY, VINEGAR, BROTH, OIL; COOK IT.

129. [1] _Nepeta montana_--nep.

130. [451] ANOTHER SAUCE FOR BOILED MURENA [1] _ALITER IUS IN MURENA ELIXA_

131. PEPPER, LOVAGE, DILL, CELERY SEED, CORIANDER, DRY MINT, PINE NUTS, RUE, HONEY, VINEGAR, WINE [2] BROTH, A LITTLE OIL, HEAT AND BIND WITH ROUX.

132. [1] Ex Tac. and Tor.; wanting in List. and G.-V.

133. [2] Tac.; wanting in Tor.

134. [452] ANOTHER SAUCE FOR BOILED MURENA _ALITER IUS IN MURENA ELIXA_

135. PEPPER, LOVAGE, CARRAWAY, CELERY SEED [1] CORIANDER, FIGDATES, MUSTARD, HONEY, VINEGAR, BROTH, OIL, REDUCED WINE.

136. [1] List., Sch., Dann. add here which is wanting in Tor. _rhus Syriacum_--Syrian Sumach.

137. The originals are considerably confused on the above and the following formulæ.

138. [453] ANOTHER SAUCE FOR BOILED MURENA _ALITER IUS IN MURENA ELIXA_

139. PEPPER, LOVAGE, VINEGAR, CELERY SEED, SYRIAN SUMACH [1] FIGDATE WINE, HONEY, VINEGAR, BROTH, OIL, MUSTARD, AND REDUCED MUST. SERVE [2].

140. [1] See note to {Rx} No. 452.

141. [2] Ex Tor. It appears that this formula is a correction of {Rx} No. 452, as this is wanting in the other editions. Tor. also lacks the following formula.

142. In Tac. the above formula follows the next.

143. [454] SAUCE FOR BOILED FISH _IUS IN PISCE ELIXO_

144. PEPPER, LOVAGE, PARSLEY, ORIGANY, DRY ONIONS, HONEY, VINEGAR, BROTH, WINE, A LITTLE OIL, WHEN BOILING, TIE WITH ROUX AND SERVE IN A SMALL SAUCE BOAT [1].

145. [1] _in lance_; _lanx_ may also mean a large oblong platter on which fish would be served. Cf. illustration Oval Dish with Handles.

146. Horace II Sat. 8--_in patina porrecta_--a special dish to hold the cooked _murena_ and to display it to advantage.

147. Such special dishes are found in any good table service, to serve special purposes. Not so long ago special forks and knives were used for fish service which have been gradually discarded.

148. [455] SAUCE FOR BOILED LACERTUS FISH _IUS IN LACERTOS ELIXOS_ [1]

149. PEPPER, LOVAGE, CUMIN, GREEN RUE, ONIONS, HONEY, VINEGAR, BROTH, A LITTLE OIL; WHEN BOILING TIE WITH ROUX [2].

150. [1] _Lacertus_, an unidentified sea fish.

151. [2] Cf. note 3 to {Rx} No. 448.

152. In G.-V. this formula precedes the above.

153. [456] SAUCE FOR BROILED FISH _IUS IN PISCE ASSO_

154. A SAUCE FOR [this] BROILED FISH MAKE THUS [1] PEPPER, LOVAGE, THYME, GREEN CORIANDER, HONEY, VINEGAR, BROTH, WINE, OIL, REDUCED MUST; HEAT AND STIR WELL WITH A WHIP OF RUE BRANCHES, AND TIE WITH ROUX.

155. [1] Tor. wanting in others.

156. [457] SAUCE FOR TUNNY _IUS IN THYNNO_

157. TUNNY, BY MEANS OF THIS SAUCE WILL BE MORE PALATABLE: [1] PEPPER, CUMIN, THYME, CORIANDER, ONIONS, RAISINS, VINEGAR, HONEY, WINE, AND OIL; HEAT, TIE WITH ROUX, AND SERVE FOR DINNER [2].

158. [1] and [2] first and last sentences from Tor., wanting in others.

159. [458] SAUCE FOR BOILED TUNNY _IUS IN THYNNO ELIXO_

160. PEPPER, LOVAGE, THYME, CRUSHED HERBS [1], ONIONS, FIG DATES [or fig wine] HONEY, VINEGAR, BROTH, OIL, MUSTARD AND TIE [2].

161. [1] _Condimenta mortaria_--herbs crushed in the "mortar"; also pulverized spices.

162. [2] "and tie" wanting in List. Leave it out, and you have an acceptable _vinaigrette_--a cold sauce for cold fish.

163. [459] SAUCE FOR BROILED TOOTH FISH _IUS IN DENTICE ASSO_ [1]

164. SAUCE FOR BROILED TOOTH [1] FISH IS MADE THUS [2] PEPPER, LOVAGE, CORIANDER, MINT, DRY RUE, COOKED QUINCES [3], HONEY, WINE, BROTH, OIL; HEAT AND TIE WITH ROUX.

165. [1] _Dentex_; Hum. _dentex forma auratæ similis, verum major_--the tooth-fish is similar to the dory in shape, though larger.

166. [2] Tor. sentence wanting in other texts.

167. [3] _Malum Cydonicum._

168. [460] BOILED TOOTHFISH _IN DENTICE ELIXO_ [1]

169. PEPPER, DILL, CUMIN, THYME, MINT, GREEN RUE, HONEY, VINEGAR, BROTH, WINE, A LITTLE OIL, HEAT AND TIE WITH ROUX.

170. [1] Ex List.; wanting in Tor.

171. [461] SAUCE FOR DORY _IUS IN PISCE AURATA_ [1]

172. A SEASONING FOR DORY IS MADE THUS [2] PEPPER, LOVAGE, CARRAWAY, ORIGANY, RUE BERRIES, MINT, MYRTLE BERRIES, YOLKS OF EGG, HONEY, VINEGAR, OIL, WINE, BROTH; HEAT AND USE IT SO.

173. [1] _Aurata_--the "golden" dory. Very esteemed fish. Martial, III, Ep. 90:

174. _Non omnis laudem preliúmque aurate meretur: Sed cui solus erit concha Lucrina cibus_

175. [2] Tor. wanting in other texts.

176. [462] SAUCE FOR BROILED DORY. _IUS IN PISCE AURATA ASSA_

177. A SAUCE WHICH WILL MAKE BROILED DORY MORE TASTY CONSISTS OF [1] PEPPER, CORIANDER, DRY MINT, CELERY SEED, ONIONS, RAISINS, HONEY, VINEGAR, WINE, BROTH AND OIL.

178. [463] SAUCE FOR SEA SCORPION [1] _IUS IN SCORPIONE ELIXO_

179. PEPPER, CARRAWAY, PARSLEY, FIGDATE WINE, HONEY, VINEGAR, BROTH, MUSTARD, OIL AND REDUCED WINE.

180. [1] Sea scorpion, boiled like shellfish, with the above ingredients; the cold meat is separated from the shell and is eaten with _vinaigrette_ sauce.

181. [464] WINE SAUCE FOR FISH _IN PISCE {OE}NOGARUM_

182. CRUSH PEPPER, RUE, AND HONEY; MIX IN RAISIN WINE, BROTH, REDUCED WINE; HEAT ON A VERY SLOW FIRE.

183. [465] ANOTHER WAY _ALITER_

Nutrition, whole recipe (rough)

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
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.