[1] Another fair example of the incompleteness, on the one hand, of the directions, and of the superfluity, on the other hand, of words such as the initial and the closing words, which characterizes so many of the formulæ. This is characteristic of ever so many culinary authors of all ages, who, lacking literary training, assume that the reader is thoroughly versed with the methods indicated. A versatile modern author would have said: “Poach the filleted fish in small water seasoned with coriander seed and green dill; sprinkle with vinegar before serving.” He mentioned neither the salt nor the oil which he undoubtedly used.
[437] ALEXANDRINE [1] SAUCE FOR BROILED FISH IUS ALEXANDRINUM IN PISCE ASSO
PEPPER, DRY ONIONS [shallots] LOVAGE, CUMIN, ORIGANY, CELERY SEED, STONED DAMASCUS PRUNES [pounded in the mortar] FILLED UP [2] WITH VINEGAR, BROTH, REDUCED MUST, AND OIL, AND COOK IT.
[1] Alexandria, Egyptian city, at the mouth of the river Nile, third of the three great cities of antiquity excepting Carthage during Apicius’ time a rival of Rome and Athens in splendor and commerce. Most important as a Mediterranean port, where fishing and fish eating was (and still is) good.
[2] G.-V. mulsum, mead.
[438] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH ALITER IUS ALEXANDRINUM IN PISCE ASSO
PEPPER, LOVAGE, GREEN CORIANDER, SEEDLESS RAISINS, WINE, RAISIN WINE, BROTH, OIL, COOKED TOGETHER.
[439] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH ALITER IUS ALEXANDRINUM IN PISCE ASSO
PEPPER, LOVAGE, GREEN CORIANDER, ONIONS, STONED DAMASCUS PRUNES, RAISIN WINE, BROTH, OIL AND VINEGAR, AND COOK.