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Here is a recipe for lobster rissoles from Apicius : — "Isicia de 

 lolig'mc. Sublatis crinibus in puhnentiivi tutides, sicut assolet pulpa: 

 et in mortar io et in liquamine diligenter fricatur : et exinde isicia 

 plassantur." Take oft the spawn first, boil the lobster, then chop 

 it into a fine pulp; pound in a mortar with eggs, pepper, and 

 garum, and then set in a shape, and bake. 



The Roman cooks made isicia of several sorts : of lobster, and also 

 of the sepia or cuttle-fish, and of various meats ; their isicia answer 

 to our rissoles, croquettes, quenelles, kromeskys, and forcemeats. 

 The usual Roman materials for quenelles were pheasant, peacock, 

 rabbit, chicken, or sucking-pig, pounded in a mortar, and then 

 simmered in sauces, to which pepper, gariim and wine with other 

 flavouring ingredients were generally added. 



To return to fish : fish stews were much in vogue. Here is a 

 recipe. Pisces qualeslibet rades et curaios mittes, cepas siccas 

 Ascalonias, vet alterius getieris concides in patinam, et pisces super 

 compones : adjicies liquamen, oleum; cum coctum fuerit, salsum 

 coctum in medio pones, addeiiduin acetiim. Scrape any sort of fish ; 

 cut up dry chalots, or any other kind of onion, and put them into 

 a stew pan; lay the fish upon them, add thereto ^arz/w and oil 

 and cook. When they are done, put some cooked salsum (some 

 salt relish, like caviare,) in the midst of them : add vinegar, and 

 serve. 



Here is a recipe for sauce for fried fish : — Fiscem, quemlibet 

 cures, salias, friges : prepare any sort of fish, sprinkle salt, and fry. 

 Then for the sauce : Teres piper, ciiminum, coriandri semen, laceris 

 radicetn, origanum, rutam fricabis ; suffundes acetutn ; adjicies 

 caryotam, mel, defrutum, oleum ; liquamine temperabis, refundes in 

 cacabum; facias ut ferveat : cumferbuerit piscem frictum perfundes, 

 piper asperges et inferes. Pound pepper, cummin, coriander seed, 

 laser root, marjoram, and rue ; pour in vinegar, add a date, honey, 

 defrutum (i.e. preparation of wine,) oil; temper with garum; 

 pour it into a saucepan, make hot ; when hot, pour over the fried 

 fish, pepper it, and serve. 



Coming to their meats — beef and mutton they neglected, for 

 reasons I have mentioned already. But copadia, stews of Iamb, 



