Cookery and Dining in Imperial Rome

boiled down in vinegar and wine, and strained off, they leave their finest flavor in the sauce. [146] VEGETABLE DINNER _PATELLA EX OLISATRO_ [1] [Any kind of vegetables or herbs] BLANCHED OFF IN WATER WITH [a little] SODA; SQUEEZE [out the water] ARRANGE IN A SAUCEPAN. GRIND PEPPER, LOVAGE, CORIANDER, SATURY, ONION WITH WINE, BROTH, VINEGAR AND OIL; ADD [this] TO THE VEGETABLES, STEW [all until nearly done] AND TIE WITH ROUX. SPRINKLE WITH THYME, FINELY GROUND PEPPER AND SERVE. ANY KIND OF VEGETABLE [2] MAY BE PREPARED IN THE ABOVE MANNER, IF YOU WISH. [1] Wanting in Tac. and Tor. G.-V. _patellam ex holisatro_. [2] It is worth noting that Tor. and Tac. omit this recipe entirely and that Tor. concludes the preceding formula with the last sentence of the above formula, except for the difference in one word. Tor. _et de quacunque libra_ [List. _et al._ _herba_] _si volueris facies ut demonstratum est suprà_. This might mean that it is optional (in the preceding formula) to shape the fish into one pound loaves instead of the small fish balls, which is often done in the case of forcemeats, as in veal, beef, ham loaves, or fish pie. We are inclined to accept the reading of Torinus, for the above way of preparing "any kind of vegetables or herbs" is somewhat farfetched. Furthermore, the vegetable dish would more properly belong in Book III. Just another example of where readings by various editors are different because of the interpretations of one word. In this case one group reads _libra_ whereas the other reads _herba_. [147] A DISH OF SARDINES _PATELLA DE APUA_ [1] SARDINE LOAF (OR OMELETTE) IS MADE IN THIS MANNER [2] CLEAN THE SARDINES [of skin and bones]; BREAK [and beat] EGGS AND MIX WITH [half of the] FISH [3]; ADD TO THIS SOME STOCK, WINE AND OIL, AND FINISH [the composition] BY HEATING IT. WHEN DONE TO A POINT, ADD [the remaining part of the] SARDINES TO IT, LET IT STAND A WHILE [over a slow fire to congeal] CAREFULLY TURN OVER [dish it up] MASK WITH