e 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
formulae. 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.

[1] Alexandria, Egyptian city, at the mouth of the river
Nile, third of the three great cities of antiquity
excepting Carthage during Apicius' time a rival of Rome
and Athens in splendor and commerce. Most important as a
Mediterranean port, where fishing and fish eating was
(and still is) good.

[2] G.-V. _mulsum_, mead.

[438] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH
_ALITER IUS ALEXANDRINUM IN PISCE ASSO_

PEPPER, LOVAGE, GREEN CORIANDER, SEEDLESS RAISINS, WINE, RAISIN WINE,
BROTH, OIL, COOKED TOGETHER.

[439] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH
_ALITER IUS ALEXANDRINUM IN PISCE ASSO_

PEPPER, LOVAGE, GREEN CORIANDER, ONIONS, STONED DAMASCUS PRUNES,
RAISIN WINE, BROTH, OIL AND VINEGAR, AND COOK.

[440] SAUCE FOR BROILED CONGER
_IUS IN CONGRO ASSO_

PEPPER, LOVAGE, CRUSHED CUMIN, ORIGANY, DRY ONIONS, HARD YOLKS, WINE,
MEAD, VINEGAR, BROTH, REDUCED MUST, AND COOK.

G.-V. _Gongo_.

[441] SAUCE FOR HORNED FISH [1]
_IUS IN CORNUTAM_ [1]

PEPPER, LOVAGE, ORIGANY, ONIONS, SEEDLESS RAISINS, WINE, HONEY,
VINEGAR, BROTH, OIL; AND COOK IT [2]

[1] _Cornuta_, _cornutus_--"horned," "having horns"--an
unidentified sea fish.

[2] Goll. collects all succeeding formulae for sauces
into one.

[442] SAUCE FOR BROILED MULLET
_IUS IN MULLOS ASSOS_

PEPPER, LOVAGE, RUE, HONEY, NUTS, VINEGAR, WINE, BROTH, A LITTLE OIL;
HEAT AND POUR OVER [1].

[1] List. is of the opinion that this is fresh mullet,
while salt mullet was treated in the preceding for