[3] The original says in liquamine fricatur—fry in l., which is impossible in the sense of the word, frying. Either “frying” here stands for cooking, stewing, braising, poaching, or else the so mysterious liquamen must here mean deep fat. Most likely these fish forcemeat balls were fried in olive oil. Cf. ℞ No. [46].
[43] LOBSTER OR CRABMEAT CROQUETTES ISICIA DE SCILLIS VEL DE CAMMARIS AMPLIS [1]
THE SHELLS OF THE LOBSTERS OR CRABS [which are cooked] ARE BROKEN, THE MEAT EXTRACTED FROM THE HEAD AND POUNDED IN THE MORTAR WITH PEPPER AND THE BEST KIND OF BROTH. THIS PULP [is shaped into neat little cakes which are fried] AND SERVED UP NICELY [2].
[1] Scilla or squilla, squill, sea-onion, also a crab, cammarus amplus, large lobster, langouste, spiny lobster.
[2] The original omits the mode of cooking the fish. A case where it is taken for granted that the shellfish is boiled in water alive. The broth (liquamen) is a thick fish sauce in this case, serving as a binder for the meat, conforming to present methods.
Dann. Fill this into sausage casing. There is no authority for this.
[44] LIVER KROMESKIS OMENTATA [1]
OMENTATA ARE MADE IN THIS MANNER: [lightly] FRY PORK LIVER, REMOVE SKIN AND SINEWS FIRST [2]. CRUSH PEPPER AND RUE IN A MORTAR WITH [1] From omentum—caul, the membrane enclosing the bowels. Hence “omen.” Minced meats wrapped in caul and fried are kromeskis in kitchen terminology.