[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 Book X is a Roman version of a Greek treatise on fish sauces, a monograph, of which there existed many, according to Athenæus, which specialized on the various departments of cookery. [2] Tor. _Diabotom_ (in Greek characters); Greek, relating to herbs. [3] Tor. G.-V. _in_. [4] G.-V. _salsas_. [433] SAUCE FOR BOILED FISH _IUS IN PISCE ELIXO_ PEPPER, LOVAGE, CUMIN, SMALL ONIONS, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD, A LITTLE OIL; HEAT THIS SAUCE, AND IF YOU WISH [it to be richer, add] RAISINS. [434] ANOTHER SAUCE FOR BOILED FISH _ALITER IN PISCE ELIXO_ [1] CRUSH PEPPER, LOVAGE, GREEN CORIANDER, SATURY, ONION, [hard] BOILED YOLKS, RAISIN WINE, VINEGAR, OIL AND BROTH. [1] Tor. _frixo_--fried fish, although his heading reads _elixo_. [435] ANOTHER SAUCE FOR BOILED FISH _ALITER IUS IN PISCE ELIXO_ PREPARE THE FISH CAREFULLY; IN THE MORTAR PUT SALT, CORIANDER SEED, CRUSH AND MIX WELL; TURN THE FISH THEREIN, PUT IT IN A PAN, COVER IT AND SEAL IT WITH PLASTER [1] COOK IT IN THE OVEN. WHEN DONE RETIRE [the fish from the pan] SPRINKLE WITH STRONG VINEGAR AND SERVE. [1] Remarkable culinary ingenuity, resembling in principle the North American Indian method of cooking whitefish wrapped in clay. Today we use flour and water made into a stiff paste to seal a pan hermetically if no "pressure cooker" is available. This formula cannot be classified under "Sauce for Boiled Fish." [436] ANOTHER SAUCE FOR BOILED FISH _ALITER IUS IN PISCE ELIXO_ WHEN THE FISH IS PREPARED, PUT THE SAME IN A FLAT PAN WITH CORIANDER SEED, WATER AND GREEN DILL; WHEN COOKED SPRINKLE WITH VINEGAR AND SERVE [1]. [1] Another fair example of the incompleteness, on the one hand, of the directions, and of the superfluity, on the other hand, of words such as the initial and the closing words, which characterizes so many of the formulæ. This is characteristic of ever so many culinary authors of all ages, who, lacking literary training, assume that the reader is thoroughly versed with the methods indicated. A versatile modern author would have said: "Poach the filleted fish in small water seasoned with coriander seed and green dill; sprinkle with vinegar before serving." He mentioned neither the salt nor the oil which he undoubtedly used. [437] ALEXANDRINE [1] SAUCE FOR BROILED FISH _IUS ALEXANDRINUM IN PISCE ASSO_ PEPPER, DRY ONIONS [shallots] LOVAGE, CUMIN, ORIGANY, CELERY SEED, STONED DAMASCUS PRUNES [pounded in the mortar] FILLED UP [2] WITH VINEGAR, BROTH, REDUCED MUST, AND OIL, AND COOK IT.