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 {oe}nogarum 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 _{oe}nogarum_ (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_

THE DISH OF BACON AND BRAINS IS MADE IN THIS MANNER [2] STRAIN [or
chop fine] HARD BOILED EGGS [3] WITH PARBOILED BRAINS