[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
THE DISH OF BACON AND BRAINS IS MADE IN THIS MANNER [2] STRAIN [or chop fine] HARD BOILED EGGS [3] WITH PARBOILED BRAINS [calf’s or pig’s] THE SKIN AND NERVES OF WHICH HAVE BEEN REMOVED; ALSO COOK CHICKEN GIBLETS, ALL IN PROPORTION TO THE FISH [4] PUT THIS AFORESAID MIXTURE IN A SAUCEPAN, PLACE THE COOKED BACON IN THE CENTER, GRIND PEPPER AND LOVAGE AND TO SWEETEN ADD A DASH OF MEAD, HEAT, WHEN HOT STIR BRISKLY WITH A RUE WHIP AND BIND WITH ROUX.
[1] G.-V. lagitis; Tor. laridis and largitis; Vat. Ms. lagatis; List. pro lagitis ... legendum Lacertis. The lacertus, according to List., is a much esteemed salt fish; not identified. List. et al. seem to be mistaken in their reading of lacertis for laridis. This work stands for salt pork, from laridum and lardum (French, lard; the English lard is applied to the rendered fat of pork in general). Cf. notes to ℞ No. [41].
[2] Tor. sentence wanting in other texts.
[3] oua dura; Sch. o. dua—two eggs.