BOOK X

. THE FISHERMAN [1]

_Lib. X. Halieus_

CHAP. I. DIFFERENT KINDS OF FISH. CHAP. II. MURENAS. CHAP. III. EEL.

The numbers of the chapters differ in the various texts.

I

[432] A SAUCE FINES HERBES FOR FRIED FISH _IUS DIABOTANON _[2]_ PRO _[3]_ PISCE FRIXO_

USE ANY KIND OF FISH. PREPARE [clean, salt, turn in flour] SALT [4] 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.

[1] This chapter principally deals with fish sauces. Apparently it is by a different author than Books I-VIII, which have many formulæ for fish. While we have no direct proof, we are inclined to believe that