[1] G.-V. _p. de pisce lupo_--wolf, because of its voracity; a sea fish, sea pike, or sea bass; perhaps akin to our barracuda, wolfish both in appearance and character. Sch. _Perca labrax_ Lin.
[2] The cleaned fish is cut into convenient portions or fillets, placed in an oiled pan, the ingredients spread over; it is either poached in the oven or cooked under the open fire.
Schuch here inserts his { Rx} Nos. 153 to 166 which more properly belong among the Excerpta of Vinidarius and which are found at the end Book X by Apicius.
[159] A DISH OF SORB-APPLE, HOT OR COLD _PATINA DE SORBIS CALIDA ET FRIGIDA_
TAKE MEDLARS, CLEAN THEM; CRUSH THEM IN THE MORTAR AND STRAIN THROUGH COLANDER. 4 COOKED [calf's or pork] BRAINS, SKINNED AND FREED FROM STRINGY PARTS, PUT IN THE MORTAR WITH 8 SCRUPLES OF PEPPER, DILUTE WITH STOCK AND CRUSH, ADDING THE MEDLAR PULP AND COMBINE ALL; NOW BREAK 8 EGGS AND ADD A SMALL GLASS OF BROTH. OIL A CLEAN PAN AND PLACE IT IN THE HOT BATH OR IN THE HOT ASHES; AFTER YOU HAVE FILLED IT WITH THE PREPARATION, MAKE SURE THAT THE PAN GETS ENOUGH HEAT FROM BELOW; LET IT CONGEAL, AND WHEN DONE SPRINKLE WITH A LITTLE FINE PEPPER AND SERVE.
[160] A DISH OF PEACHES [1] _PATINA DE PERSICIS_
CLEAN HARD-SKINNED PEACHES AND SLICE, STEW THEM; ARRANGE IN A DISH, SPRINKLE WITH A LITTLE OIL AND SERVE WITH CUMIN-FLAVORED WINE [2].
[1] Tor. is not sure whether this is a Persian fish or peaches--_persica_.
[2] Dann. Pepper, for which there is no authority.
A DISH OF PEARS IS MADE THIS WAY: [1] STEW THE PEARS, CLEAN OUT THE CENTER [remove core and seeds] CRUSH THEM WITH PEPPER, CUMIN, HONEY, RAISIN WINE, BROTH AND A LITTLE OIL; MIX WITH EGGS, MAKE A PIE [custard] OF THIS, SPRINKLE WITH PEPPER AND SERVE.
[1] Tor. sentence wanting in other texts.
[162] A DISH OF SEA-NETTLES _PATINA DE URTICA_ [1]
A DISH OF SEA-NETTLES, EITHER HOT OR COLD, IS MADE THUS: [2] TAKE SEA-NETTLES, WASH AND DRAIN THEM ON THE COLANDER, DRY ON THE TABLE AND CHOP FINE. CRUSH 10 SCRUPLES OF PEPPER, MOISTEN WITH BROTH, ADD 2 SMALL GLASSES OF BROTH AND 6 OUNCES OF OIL. HEAT THIS IN A SAUCE PAN AND WHEN COOKED TAKE IT OUT AND ALLOW TO COOL OFF. NEXT OIL A CLEAN PAN, BREAK 8 EGGS AND BEAT THEM; COMBINE THESE WITH THE ABOVE PREPARATIONS, PLACE THE PAN ON HOT ASHES TO GIVE IT HEAT FROM BELOW, WHEN DONE [congealed] SPRINKLE WITH PEPPER AND SERVE.