Cookery and Dining in Imperial Rome

of Dishes. [2] Another of Apicii hasty and laconic formulæ. No indication as to how to use the ingredients named. According to our notion of eating, there is only one way: The shellfish is boiled in aromatic water, allowed to cool off; the meat is then taken out of the shells; the above named ingredients are combined in a manner of a mayonnaise or a vinaigrette, although the necessary oil is not mentioned here. The dressing is poured over the shellfish meat, and the result is a sort of salad or "cocktail" as we have today. XVIII [486] [Sauce] FOR BOILED FISH _IN PISCIBUS ELIXIS_ CRUSH PEPPER, LOVAGE, CELERY SEED, ORIGANY WHICH MOISTEN WITH VINEGAR; ADD PINE NUTS, FIGDATES [1] IN SUFFICIENT QUANTITY, HONEY, VINEGAR, BROTH, MUSTARD, MIX AND COMBINE PROPERLY AND BRING FORTH. [1] Dann. is undecided as to whether this is dates or date wine; Goll. thinks it is mustard seed, which is not so bad gastronomically; but the original leaves no room for any doubt. XIX [487] A DISH OF SOLE WITH EGGS _PATINA SOLEARUM EX OVIS_ SCALE [skin] CLEAN [the soles], PLACE IN A [shallow] SAUCE PAN, ADD BROTH, OIL [white] WINE, A BUNCH OF LEEKS AND CORIANDER SEED, PLACE ON FIRE TO COOK, GRIND A LITTLE PEPPER, ORIGANY, MOISTEN WITH THE FISH LIQUOR [from the sauce pan]. TAKE 10 RAW EGGS, BEAT THEM AND MIX WITH THE REMAINING LIQUOR; PUT IT ALL BACK OVER THE FISH, AND ON A SLOW FIRE ALLOW TO HEAT [without boiling] AND THICKEN TO THE RIGHT CONSISTENCY; SPRINKLE WITH PEPPER [1]. [1] Very similar to _Sole au vin blanc_. Cf. {Rx} No. 155. XX [488] SUCKLING PIG, CORIANDER SAUCE _PORCELLUM CORIANDRATUM_ ROAST THE PIG CAREFULLY; MAKE THUS A MORTAR MIXTURE: POUND PEPPER, DILL, ORIGANY, GREEN CORIANDER, MOISTEN WITH HONEY, WINE, BROTH, OIL, VINEGAR, REDUCED MUST. ALL OF THIS WHEN HOT POUR OVER [the roast] SPRINKLE RAISINS, PINE NUTS AND CHOPPED ONIONS OVER AND SO SERVE. XXI [489] SUCKLING PIG, WINE SAUCE _PORCELLUM ÆNOCOCTUM_ [1] TAKE THE PIG, GARNISH [with a marinade of herbs, etc.] COOK [roast] IT WITH OIL AND