Use any kind of fish. Prepare clean, salt, turn in flour, salt3 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.
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.
Crush pepper, lovage, green coriander, satury, onion, hard boiled yolks, raisin wine, vinegar, oil and broth.
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 plaster1 cook it in the oven. When done retire the fish from the pan sprinkle with strong vinegar and serve.
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
Pepper, dry onions [shallots] lovage, cumin, origany, celery seed, stoned Damascus prunes pounded in the mortar filled up2 with vinegar, broth, reduced must, and oil, and cook it.
Pepper, lovage, green coriander, seedless raisins, wine, raisin wine, broth, oil, cooked got.
Pepper, lovage, green coriander, onions, stoned Damascus prunes, raisin wine, broth, oil and vinegar, and cook.
Pepper, lovage, crushed cumin, origany, dry onions, hard yolks, wine, mead, vinegar, broth, reduced must, and cook.
Pepper, lovage, origany, onions, seedless raisins, wine, honey, vinegar, broth, oil; and cook it.2
Pepper, lovage, rue, honey, nuts, vinegar, wine, broth, a little oil; heat and pour over.1
Rue, mint, coriander, fennel, — all of them green — pepper, lovage, honey, broth, and a little oil.
Pepper, lovage, origany, green coriander, onion, seedless raisins,1 raisin wine, vinegar, broth, reduced must, oil, and cook.tunny; if desired add honey.
Pepper, lovage, crushed cumin, onions, stoned Damascus prunes, wine, mead, vinegar, oil, reduced must; cook it.
Pepper, lovage, caraway, wild thyme, celery seed, dry onions, wine, raisin wine, vinegar, broth and oil; bind with roux.
1 V. doubting that this is broiled.
2 Tor. Crocomagma; List. crocum magnum; still used today in some fish preparations, particularly in the Bouillabaisse.
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.
Pepper, lovage, stoned Damascus prunes, wine, mead, vinegar, broth, reduced must, oil; cook it.
Pepper, lovage, catmint,1 coriander seed, onions, pine nuts, honey, vinegar, broth, oil; cook it.
Pepper, lovage, dill, celery seed, coriander, dry mint, pine nuts, rue, honey, vinegar, wine2 broth, a little oil, heat and bind with roux.
Pepper, lovage, caraway, celery seed,1 coriander, p228figdates, mustard, honey, vinegar, broth, oil, reduced wine.
1 List., Sch., Dann. add here which is wanting in Tor. rhus Syriacum — Syrian Sumach.
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
Pepper, lovage, cumin, green rue, onions, honey, vinegar, broth, a little oil; when boiling tie with roux.2
A sauce for this broiled fish make thus:1 pepper, p229lovage, thyme, green coriander, honey, vinegar, broth, wine, oil, reduced must; heat and stir well with a whip of rue branches, and tie with roux.
Pepper, dill, cumin, thyme, mint, green rue, honey, vinegar, broth, wine, a little oil, heat and tie with roux.
A seasoning for dory is made thus:2 pepper, lovage, caraway, origany, rue berries, mint, myrtle p230berries, yolks of egg, honey, vinegar, oil, wine, broth; heat and use it so.
A sauce which will make broiled dory more tasty consists of1 pepper, coriander, dry mint, celery seed, onions, raisins, honey, vinegar, wine, broth and oil.
Pepper, caraway, parsley, figdate wine, honey, vinegar, broth, mustard, oil and reduced wine.
Crush pepper, rue, and honey; mix in raisin wine, broth, reduced wine; heat on a very slow fire.
The above, when boiling, may be tied with roux.
1 Tor. sentence wanting in other texts.
2 Note the position of lovage in this formula. Usually it follows pepper. We have finally accounted for this peculiarity. Torinus, throughout the original, treats "pepper" and "lovage" as one spice, whereas we have kept the two separate. He believed it to be a certain kind of pepper — piper Ligusticum —. Piper, as a p231, stands for pepper, and Ligusticum is the herb, Lovage, an umbelliferous plant, also called Levisticum. The fact that the two words are here separated plainly shows that Torinus has been in the dark about this matter almost to the end.
One wonders why he did not change or correct this error in the preceding books. His marginal errata prove that his work was being printed as he wrote it, or furnished copy therefor — namely in installments. Since the printer's type was limited, each sheet was printed in the complete edition, and the type was then used over again for the next sheet.
3 Tor. thun.
3 Wanting in Tor.
Pepper, lovage, Syrian sumach, dry mint, rue berries, hard yolks, mead, vinegar, broth, oil; cook it.
End of Book X the last of the books of Apicius
Celii Apicii halieus liber decimus & ultimus. Explicit. [Tac.]
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