Cookery and Dining in Imperial Rome

TARICHO_ and XIII, _SALSUM SINE SALSO_, but these are more properly included in the above chapter XI, as does Tor. All of the above fish were salt, and probably were important commercial articles. The _silurus_, for instance, is best in the river Danube in the Balkans, while the red mullet, as seen in {Rx} No. 427 came from the sea of Galilee. Cf. {Rx} Nos. 144, 149. [2] _Silurus_, probably the sly silurus, or sheatfish, in the U. S. called horn-pout--a large catfish. [3] _Pelamis_, a tunny before it is a year old. [4] Tunny, Tunafish. [5] Tor. wanting in the others. [6] Cf. note 1 to {Rx} No. 424. XII [427] SAUCE FOR SALT RED MULLET _IUS IN MULLO _[1]_ TARICHO_ [2] IF IN NEED OF CONDIMENTS USE [3] PEPPER, RUE, ONIONS, DATES, GROUND MUSTARD; MIX ALL WITH [flaked meat of] SEA URCHINS, MOISTEN WITH OIL, AND POUR OVER THE FISH WHICH IS EITHER FRIED OR BROILED, OMITTING SALT [4]. [1] Tor. _mulo_, the red sur-mullet--a very esteemed fish. [2] Tarichea, town of Galilee, on the sea of Galilee. Salt mullet as prepared at Tarichea was known as _Tarichus_. This became finally a generic name for all kinds of salt fish, whether coming from Tarichea or from elsewhere. We have an interesting analogy in "Finnan Haddie," smoked Haddock from Findon, Scotland, corrupted into "Finnan," and now used for any kind of smoked Haddock. Cf. {Rx} Nos. 144, 149. [3] Tor. Quite correctly, he questions the need of condiments for salt fish. [4] List. uses this last sentence as the title for the next formula, implying that more salt be added to the salt fish; Tor. is explicit in saying that no salt be added which of course, is correct. XIII ANOTHER WAY, WITHOUT SALT [PORK?] _ALITER, SINE SALSO_ [1] [428] FISH LIVER PUDDING _SALSUM, SINE SALSO_ [2] COOK THE LIVER [of the mullet] CRUSH [3] AND ADD PEPPER, EITHER BROTH OR SALT [4] ADD OIL, LIVER OF HARE, OR OF LAMB [5] OR OF CHICKEN, AND, IF YOU LIKE, PRESS INTO A FISH MOULD [6] [unmould, after baking] SPRINKLE