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Book IX

This webpage reproduces a Book of the
De Re Coquinaria

of
Apicius

published by Walter M. Hill, 1936

The text is in the public domain.

This text has not yet been proofread.
If you find a mistake though,
please let me know!


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Vinidarius

Apicius
De Re Coquinaria

p223 Book X

432 A Sauce Fines Herbes for Fried Fish
Ius diabotanon1 pro2 pisce frixo

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.

433 Sauce for Boiled Fish
Ius in pisce elixo

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.

434 Another Sauce for Boiled Fish
Aliter in pisce elixo1

Crush pepper, lovage, green coriander, satury, onion, hard boiled yolks, raisin wine, vinegar, oil and broth.

435 Another Sauce for Boiled Fish
Aliter in pisce elixo

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.

436 Another Sauce for Boiled Fish
Aliter in pisce elixo

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

437 Alexandrine1 Sauce for Broiled Fish
Ius Alexandrinum in pisce asso

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.

438 Another Alexandrine Sauce for Broiled Fish
Aliter ius Alexandrinum in pisce asso

Pepper, lovage, green coriander, seedless raisins, wine, raisin wine, broth, oil, cooked got.

439 Another Alexandrine Sauce for Broiled Fish
Aliter ius Alexandrinum in pisce asso

Pepper, lovage, green coriander, onions, stoned Damascus prunes, raisin wine, broth, oil and vinegar, and cook.

440 Sauce for Broiled Conger
Ius in congro asso

Pepper, lovage, crushed cumin, origany, dry onions, hard yolks, wine, mead, vinegar, broth, reduced must, and cook.

441 Sauce for Horned Fish1
Ius in cornutam1

Pepper, lovage, origany, onions, seedless raisins, wine, honey, vinegar, broth, oil; and cook it.2

442 Sauce for Broiled Mullet
Ius in mullos assos

Pepper, lovage, rue, honey, nuts, vinegar, wine, broth, a little oil; heat and pour over.1

443 Another Sauce for Broiled Mullet
Aliter ius in mullos assos

Rue, mint, coriander, fennel, — all of them green — pepper, lovage, honey, broth, and a little oil.

444 Seasoning for Baby Tunny
Ius in pelamyde assa

Pepper, lovage, origany, green coriander, onion, seedless raisins,1 raisin wine, vinegar, broth, reduced must, oil, and cook.

445

This sauce is also suitable for boiled tunny; if desired add honey.

446 Sauce for Perch
Ius in percam1

Pepper, lovage, crushed cumin, onions, stoned Damascus prunes, wine, mead, vinegar, oil, reduced must; cook it.

447 Seasoning for Redsnapper
Condimentum in rubellionem1

Pepper, lovage, caraway, wild thyme, celery seed, dry onions, wine, raisin wine, vinegar, broth and oil; bind with roux.

448 Sauce for Broiled Murena
Ius in murena assa1

Pepper, lovage, satury, saffron,2 onions, stoned Damascus prunes, wine, mead, vinegar, reduced must and oil; cook it.3

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.

449 Sauce for Broiled Murena
Ius in murena assa

Pepper, lovage, stoned Damascus prunes, wine, mead, vinegar, broth, reduced must, oil; cook it.

450 Another Sauce for Broiled Murena
Aliter ius in murena assa

Pepper, lovage, catmint,1 coriander seed, onions, pine nuts, honey, vinegar, broth, oil; cook it.

451 Another Sauce for Boiled Murena1
Aliter ius in murena elixa

Pepper, lovage, dill, celery seed, coriander, dry mint, pine nuts, rue, honey, vinegar, wine2 broth, a little oil, heat and bind with roux.

452 Another Sauce for Boiled Murena
Aliter ius in murena elixa

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.

The originals are considerably confused on the above and the following formulae.

453 Another Sauce for Boiled Murena
Aliter ius in murena elixa

Pepper, lovage, vinegar, celery seed, Syrian sumach1 figdate wine, honey, vinegar, broth, oil, mustard, and reduced must. Serve.2

1 See note to ℞ No. 452.

2 Ex Tor. It appears that this formula is a correction of ℞ No. 452, as this is wanting in the other editions. Tor. also lacks the following formula.

In Tac. the above formula follows the next.

454 Sauce for Boiled Fish
Ius in pisce elixo

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

455 Sauce for Boiled Lacertus Fish
Ius in lacertos elixos1

Pepper, lovage, cumin, green rue, onions, honey, vinegar, broth, a little oil; when boiling tie with roux.2

1 Lacertus, an unidentified sea fish.

2 Cf. note 2 to ℞ No. 448.

456 Sauce for Broiled Fish
Ius in pisce asso

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.

457 Sauce for Tunny
Ius in thynno

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

458 Sauce for Boiled Tunny
Ius in thynno elixo

Pepper, lovage, thyme, crushed herbs,1 onions, fig dates or fig wine, honey vinegar, broth, oil, mustard and tie.2

459 Sauce for Broiled Tooth Fish
Ius in dentice asso1

Sauce for broiled tooth1 fish is made thus:2 pepper, lovage, coriander, mint, dry rue, cooked quinces,3 honey, wine, broth, oil; heat and tie with roux.

460 Boiled Toothfish
In dentice elixo1

Pepper, dill, cumin, thyme, mint, green rue, honey, vinegar, broth, wine, a little oil, heat and tie with roux.

461 Sauce for Dory
Ius in pisce aurata1

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.

462 Sauce for Broiled Dory
Ius in pisce aurata assa

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.

463 Sauce for Sea Scorpion1
Ius in scorpione elixo

Pepper, caraway, parsley, figdate wine, honey, vinegar, broth, mustard, oil and reduced wine.

464 Wine Sauce for Fish
In pisce oenogarum

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.

466 Sauce for Eel
Ius in anguillam

Eel will be made more palatable by a sauce which has1 pepper, celery seed, lovage,2 anise, Syrian sumach,3 figdate wine,4 honey, vinegar, broth, oil, mustard, reduced must.

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 p231fact, 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.

467 Another Sauce for Eel
Aliter ius in anguillam

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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