Part 69 (1/2)

VIII

[476] [Sauce for] ANY KIND OF FISH, FRIED MAKE THUS: _PISCES FRIXOS CUIUSc.u.mQUE GENERIS_

CRUSH PEPPER, CORIANDER SEED, LASER ROOT, ORIGANY, RUE, FIGDATES, MOISTEN WITH VINEGAR, OIL, BROTH, ADDING REDUCED MUST, ALL THIS PREPARE AND MIX CAREFULLY, PLACE IN SMALL Ca.s.sEROLE TO HEAT. WHEN THOROUGHLY HEATED, POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER AND SERVE.

IX

[477] [Sauce for] SAME FRIED FISH MAKE THUS: _ITEM PISCES FRIXOS_

CRUSH PEPPER, LOVAGE [1], LAUREL BERRIES, CORIANDER, AND MOISTEN WITH HONEY, BROTH [2], WINE, RAISIN WINE, OR REDUCED SPICED WINE; COOK THIS ON A SLOW FIRE, BIND WITH RICE FLOUR AND SERVE.

[1] Sch. _ligistic.u.m_.

[2] Wanting in Sch.

X

[478] [Sauce for] ROAST FISH [1]

_PISCES a.s.sOS_

CRUSH PEPPER, LOVAGE, SATURY, DRY ONIONS, MOISTEN WITH VINEGAR, ADD FIGDATES, DILL, YOLKS OF EGG, HONEY, VINEGAR, BROTH, OIL, REDUCED MUST; ALL THIS MIX THOROUGHLY AND UNDERLAY [the fish with it].

[1] The fish was probably broiled on the _craticula_ (see our ill.u.s.tration).

The nature of this sauce is not quite clear. If properly handled, it might turn out to be a highly seasoned mayonnaise, or a vinaigrette, depending on the mode of manipulation; either would be suitable for fried or broiled fish.

XI

[479] FISH AND WINE SAUCE _PISCES NOTEGANON_ [1]

FRY THE FISH; CRUSH PEPPER, LOVAGE, RUE, GREEN HERBS, DRY ONIONS, ADD OIL [wine] BROTH AND SERVE.

[1] Ihm and G.-V. _noteganon_; _inotogono_ and in the Summary of Dishes _inotogonon_; Sch. _eleogaro_.

Rather an obscure term, owing to the diversity of spelling. We would call it a dish stewed in or prepared with wine, although wine is absent in the present formula. However, it is given in XIII, which bears the same name.

Dann. is obviously mistaken in styling this preparation ”oil broth.”

XII

[480] [Cold Sauce for] SARDINES MAKE THUS: _SARDAS _[1]_ SIC FACIES_