Part 65 (2/2)

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

[1] Ex List.; wanting in Tor.

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

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.

[1] _Aurata_--the ”golden” dory. Very esteemed fish.

Martial, III, Ep. 90:

_Non omnis laudem preliumque aurate meretur: Sed cui solus erit concha Lucrina cibus_

[2] Tor. wanting in other texts.

[462] SAUCE FOR BROILED DORY.

_IUS IN PISCE AURATA a.s.sA_

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.

[463] SAUCE FOR SEA SCORPION [1]

_IUS IN SCORPIONE ELIXO_

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

[1] Sea scorpion, boiled like sh.e.l.lfish, with the above ingredients; the cold meat is separated from the sh.e.l.l and is eaten with _vinaigrette_ sauce.

[464] WINE SAUCE FOR FISH _IN PISCE NOGARUM_

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

[465] ANOTHER WAY _ALITER_

THE ABOVE, WHEN BOILING, MAY BE TIED WITH ROUX.

III

EEL

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