[1] G.-V. p. de pisce lupo—wolf, because of its voracity; a sea fish, sea pike, or sea bass; perhaps akin to our barracuda, wolfish both in appearance and character. Sch. Perca labrax Lin.
[2] The cleaned fish is cut into convenient portions or fillets, placed in an oiled pan, the ingredients spread over; it is either poached in the oven or cooked under the open fire.
Schuch here inserts his ℞ Nos. 153 to 166 which more properly belong among the [Excerpta of Vinidarius] and which are found at the end Book [X] by Apicius.
[159] A DISH OF SORB-APPLE, HOT OR COLD PATINA DE SORBIS CALIDA ET FRIGIDA
TAKE MEDLARS, CLEAN THEM; CRUSH THEM IN THE MORTAR AND STRAIN THROUGH COLANDER. 4 COOKED [calf’s or pork] BRAINS, SKINNED AND FREED FROM STRINGY PARTS, PUT IN THE MORTAR WITH 8 SCRUPLES OF PEPPER, DILUTE WITH STOCK AND CRUSH, ADDING THE MEDLAR PULP AND COMBINE ALL; NOW BREAK 8 EGGS AND ADD A SMALL GLASS OF BROTH. OIL A CLEAN PAN AND PLACE IT IN THE HOT BATH OR IN THE HOT ASHES; AFTER YOU HAVE FILLED IT WITH THE PREPARATION, MAKE SURE THAT THE PAN GETS ENOUGH HEAT FROM BELOW; LET IT CONGEAL, AND WHEN DONE SPRINKLE WITH A LITTLE FINE PEPPER AND SERVE.
Sch. ℞ No. 166.
[160] A DISH OF PEACHES [1] PATINA DE PERSICIS
CLEAN HARD-SKINNED PEACHES AND SLICE, STEW THEM; ARRANGE IN A DISH, SPRINKLE WITH A LITTLE OIL AND SERVE WITH CUMIN-FLAVORED WINE [2].
[1] Tor. is not sure whether this is a Persian fish or peaches—persica.
[2] Dann. Pepper, for which there is no authority.