Cookery and Dining in Imperial Rome

much esteemed salt fish; not identified. List. _et al._ seem to be mistaken in their reading of _lacertis_ for _laridis_. This work stands for salt pork, from _laridum_ and _lardum_ (French, _lard_; the English _lard_ is applied to the rendered fat of pork in general). Cf. notes to {Rx} No. 41. [2] Tor. sentence wanting in other texts. [3] _oua dura_; Sch. _o. dua_--two eggs. [4] This formula would be intelligible and even gastronomically correct were it not for this word "fish." However, we cannot accept Lister's reading _lacertis_. We prefer the reading, _laridis_, bacon. The French have another term for this--_petits salés_. Both this and the Torinus term are in the plural. They are simply small strips of bacon to which Torinus again refers in the above formula, _salsum, coctum in media pones_--put the bacon, when done, in the center (of the dish). Regarding _salsum_ also see note to {Rx} No. 41. The above dish resembles _ragoût fin en coquille_, a popular Continental dish, although its principal ingredients are sweetbreads instead of brains. [149] BROILED MULLET _PATINA EX PISCIBUS MULLIS_ [1] A DISH OF MULLET CONSISTS OF [2] SCALED SALT MULLET PLACED IN A CLEAN PAN WITH ENOUGH OIL [3] AS IS NECESSARY FOR COOKING; WHEN DONE ADD [a dash of honey-] WINE OR RAISIN WINE, SPRINKLE WITH PEPPER AND SERVE. [1] List., G.-V. _mullorum loco salsi_--salt mullet. [2] Tor. wanting in other texts. [3] List. _liquamen_--broth, brine, which would be worse than carrying owls to Athens. As a matter of fact, the mullet if it be what List. says, _loco salsi_--salted on the spot, i.e. as caught, near the sea shore, requires soaking to extract the salt. [150] A DISH OF ANY KIND OF SALT FISH _PATINA EX PISCIBUS QUIBUSLIBET_ [1] ANOTHER FISH DISH IS THUS MADE [2] FRY ANY KIND OF CURED [3] FISH, CAREFULLY TREATED [soaked and cleaned] PLACE IN A PAN, COVER WITH SUFFICIENT OIL, LAY [strips of] COOKED SALT [4] [pork or bacon--_petits salés_] OVER THE CENTER, KEEP IT HOT, WHEN REAL HOT, ADD A DASH OF HONEY WINE TO THE GRAVY AND STIR