[1] Tor. rectè adhibemus, sentence not in the other texts.
II
RAY, SKATE IN TORPEDINE [1]
[403] [A Sauce for] RAY IN TORPEDINE
CRUSH PEPPER, RUE, SHALLOTS, [adding] HONEY, BROTH, RAISIN WINE, A LITTLE WINE, ALSO A FEW DROPS OF OIL; WHEN IT COMMENCES TO BOIL, BIND WITH ROUX.
[1] torpedo; the raia torpedo of Linnæus; a ray or skate.
[404] BOILED RAY IN TORPEDINE ELIXA
PEPPER, LOVAGE, PARSLEY, MINT, ORIGANY, YOLKS OF EGG, HONEY, BROTH, RAISIN WINE. WINE, AND OIL. IF YOU WISH, ADD MUSTARD AND VINEGAR, OR, IF DESIRED RICHER, ADD RAISINS.
This appears to be a sauce to be poured over the boiled ray.
Today the ray is boiled in water seasoned strongly and with similar ingredients. When done, the fish is allowed to cool in this water; the edible parts are then removed, the water drained from the meat, which is tossed in sizzling brown butter with lemon juice, vinegar and capers. This is raie au beurre noir, much esteemed on the French seaboards.