The numbers of the chapters differ in the various texts.
I
[432] A SAUCE FINES HERBES FOR FRIED FISH IUS DIABOTANON [2] PRO [3] PISCE FRIXO
USE ANY KIND OF FISH. PREPARE [clean, salt, turn in flour] SALT [4] AND FRY IT. CRUSH PEPPER, CUMIN, CORIANDER SEED, LASER ROOT, ORIGANY, AND RUE, ALL CRUSHED FINE, MOISTENED WITH VINEGAR, DATE WINE, HONEY, REDUCED MUST, OIL AND BROTH. POUR IN A SAUCE PAN, PLACE ON FIRE, WHEN SIMMERING POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER AND SERVE.
[1] This chapter principally deals with fish sauces. Apparently it is by a different author than Books [I-VIII], which have many formulæ for fish. While we have no direct proof, we are inclined to believe that Book [X] is a Roman version of a Greek treatise on fish sauces, a monograph, of which there existed many, according to Athenæus, which specialized on the various departments of cookery.
[2] Tor. Diabotom (in Greek characters); Greek, relating to herbs.
[3] Tor. G.-V. in.
[4] G.-V. salsas.