FRY THE FISH; CRUSH PEPPER, LOVAGE, RUE, GREEN HERBS, DRY ONIONS, ADD OIL [wine] BROTH AND SERVE.
[1] Ihm and G.-V. œnoteganon; inotogono and in the Summary of Dishes inotogonon; Sch. eleogaro. Rather an obscure term, owing to the diversity of spelling. We would call it a dish stewed in or prepared with wine, although wine is absent in the present formula. However, it is given in [XIII], which bears the same name.
Dann. is obviously mistaken in styling this preparation “oil broth.”
XII
[480] [Cold Sauce for] SARDINES MAKE THUS: SARDAS [1] SIC FACIES
CRUSH PEPPER, LOVAGE SEED, ORIGANY, DRY ONIONS, HARD BOILED YOLKS, VINEGAR, OIL; THIS MUST BE COMBINED INTO ONE [2] AND UNDERLAID.
[1] A kind of small tunny, which, like our herring, used to be pickled or salt, corresponding to the anchovy. A “sardine,” from the island of Sardinia; Sardus, the inhabitant of Sardinia.
[2] The absence of detailed instructions as to the manipulation of the yolks, oil and vinegar is regrettable; upon them depends the certainty or uncertainty of whether the ancients had our modern mayonnaise.