[440] SAUCE FOR BROILED CONGER IUS IN CONGRO ASSO
PEPPER, LOVAGE, CRUSHED CUMIN, ORIGANY, DRY ONIONS, HARD YOLKS, WINE, MEAD, VINEGAR, BROTH, REDUCED MUST, AND COOK.
G.-V. Gongo.
[441] SAUCE FOR HORNED FISH [1] IUS IN CORNUTAM [1]
PEPPER, LOVAGE, ORIGANY, ONIONS, SEEDLESS RAISINS, WINE, HONEY, VINEGAR, BROTH, OIL; AND COOK IT [2]
[1] Cornuta, cornutus—“horned,” “having horns”—an unidentified sea fish.
[2] Goll. collects all succeeding formulæ for sauces into one.
[442] SAUCE FOR BROILED MULLET IUS IN MULLOS ASSOS
PEPPER, LOVAGE, RUE, HONEY, NUTS, VINEGAR, WINE, BROTH, A LITTLE OIL; HEAT AND POUR OVER [1].