COOK AND BONE THE SARDINES; FILL WITH CRUSHED PEPPER, LOVAGE, THYME, ORIGANY, RUE, MOISTENED WITH DATE WINE, HONEY; PLACE ON A DISH, GARNISH WITH CUT HARD EGGS. POUR OVER A LITTLE WINE, VINEGAR, REDUCED MUST, AND VIRGIN OIL.
[421] SAUCE FOR SARDINES IUS IN SARDA
PEPPER, ORIGANY, MINT, ONIONS, A LITTLE VINEGAR, AND OIL.
Resembling our vinaigrette.
[422] ANOTHER SAUCE FOR SARDINES [1] IUS ALIUD IN SARDA
PEPPER, LOVAGE, DRY MINT [2] COOKED, ONION [chopped], HONEY, VINEGAR, DILUTE WITH OIL, SPRINKLE WITH CHOPPED HARD EGGS.
[1] Another Vinaigrette.
[2] Tac. and Tor. mentam aridam coctam, dry mint cooked, which is reasonable, to soften it. Hum., G.-V. dry mint, cooked onion; there is no necessity to cook the onion. As a matter of fact, it should be chopped raw in this dressing. The onion is wanting in Tac. and Tor.