And Alexis, in his Eretrian, introduces a cook speaking in this way—

Teuthides, thornbacks, rays, and fat
Anchovies, lumps of meat, and paunches too.
I took the teuthides, cut off their fins,
Adding a little fat; I then did sprinkle
Some thin shred herbs o'er all for seasoning.

There is also a sort of cake or confectionary called τευθὶς, which is mentioned by Iatrocles, in his book on the Art of making Bread, as Pamphilus quotes.

131. Then there is the sea-pig. Epicharmus, in his Hebe's Wedding, says—

There were hyænides, buglossi,
There was the harp-fish too in numbers.

And he also calls them not only ὑαινίδες, but also ὕες in the following lines—

There were too chalcides and sea-pigs (ὕες),
And sea-hawks, and the fat sea-dog.

[[515]] Unless, indeed, when he uses the word ὗς here, he means the same animal which is also called κάπρος, the sea-boar. But Numenius, in his Art of Fishing, enumerates plainly enough some sort of ὕαινα or plaice, when he says—

The cantharis, hyæna, and the mullet.

And Dionysius, in his Cookery Book, also speaks of the hyæna or plaice. And Archestratus, that prince of cooks and epicures says,—