[2] It is worth noting that Tor. and Tac. omit this recipe entirely and that Tor. concludes the preceding formula with the last sentence of the above formula, except for the difference in one word. Tor. _et de quacunque libra_ [List. _et al._ _herba_] _si volueris facies ut demonstratum est suprà_. This might mean that it is optional (in the preceding formula) to shape the fish into one pound loaves instead of the small fish balls, which is often done in the case of forcemeats, as in veal, beef, ham loaves, or fish pie. We are inclined to accept the reading of Torinus, for the above way of preparing "any kind of vegetables or herbs" is somewhat farfetched. Furthermore, the vegetable dish would more properly belong in Book III. Just another example of where readings by various editors are different because of the interpretations of one word. In this case one group reads _libra_ whereas the other reads _herba_. [147] A DISH OF SARDINES _PATELLA DE APUA_ [1] SARDINE LOAF (OR OMELETTE) IS MADE IN THIS MANNER [2] CLEAN THE SARDINES [of skin and bones]; BREAK [and beat] EGGS AND MIX WITH [half of the] FISH [3]; ADD TO THIS SOME STOCK, WINE AND OIL, AND FINISH [the composition] BY HEATING IT. WHEN DONE TO A POINT, ADD [the remaining part of the] SARDINES TO IT, LET IT STAND A WHILE [over a slow fire to congeal] CAREFULLY TURN OVER [dish it up] MASK WITH A WARM [4] WINE SAUCE, SPRINKLE WITH PEPPER AND SERVE. [1] G.-V. _Patina de apua fricta_--same as _aphya_, fried fresh small fish of the kind of anchovies, sardines, sprats. In experimenting with this formula we would advise to use salt and oil judiciously if any at all. We have no knowledge of the ancient _apua fricta_ other than our making of modern sardines which is to fry them in oil as quickly as possible after the fish has left the water, for its meat is very delicate. For an omelette, our modern sardines, including kippered smelts, sprotten, and similar smoked and processed fish, contain sufficient salt and fat to season the eggs of an omelette. [2] Tor. Sentence wanting in other texts. [3] Tor. _cum aqua_; List., G.-V. _cum apua_. Perhaps a typographical error in Tor. A little water is used to dilute the eggs of an omelette, but Apicius already prescribes sufficient liquids (stock or brine, wine) for that purpose. [4] Tor. _et in calore œnogarum perfundes_; List., G.-V. _ut coloret_--to keep the omelette in the pan long enough to give it "color." We prefer the Torinus version because an omelette should have no or very little color from the fire (the eggs thus browned are indigestible) and because hot _œnogarum_ (wine-fish sauce, not in List.) is accompanying this dish, to give additional savour and a finishing touch. [148] FINE RAGOUT OF BRAINS AND BACON _PATINA EX LARIDIS _[1]_ ET CEREBELLIS_