Cookery and Dining in Imperial Rome

by Apicius

[1] Perca, perch—sea perch or sea bass.

[447] SEASONING FOR REDSNAPPER CONDIMENTUM IN RUBELLIONEM [1]

PEPPER, LOVAGE, CARRAWAY, WILD THYME, CELERY SEED, DRY ONIONS, WINE, RAISIN WINE, VINEGAR, BROTH AND OIL; BIND WITH ROUX.

[1] Rubellio—a “reddish” fish; perhaps a species of the red-mullet or red-snapper. Hum. says the Latins called the fish rubelliones, rubellos and rubros; the Greeks erythrinos or erythricos, because of their reddish color. A fish, according to Athenæus similar to the pager or pagrus, phager or phagrus, also called pagur, which is not quite identified.

II

[448] SAUCE FOR [BROILED] MURENA IUS IN MURENA [ASSA] [1]

PEPPER, LOVAGE, SATURY, SAFFRON [2], ONIONS, STONED DAMASCUS PRUNES, WINE, MEAD, VINEGAR, REDUCED MUST AND OIL; COOK IT [3].

[1] V. doubting that this is broiled.

[2] Tor. Crocomagma; List. crocum magnum, still used today in some fish preparations, particularly in the Bouillabaisse.