Halieus
The Fisherman
1. Ius diabotanon in pisce frixo: piscem quemlibet curas, lavas, friges. teres piper, cuminum, coriandri semen, laseris radicem, origanum, rutam, fricabis, suffundes acetum, adicies caryotam, mel, defritum, oleum, liquamen, temperabis, refundes in caccabum, facies ut ferveat. cum ferbuerit, piscem frictum perfundes, piper asperges et inferes.
1. A Herb Sauce for Fried Fish: Take whatever fish you like, gut, wash and fry it. Pound pepper, cumin, coriander seeds, laser root, oregano and rue and blend. Pour in vinegar and add dates, honey, defritum, oil and fish stock. Blend and pour into a coking pot. Heat until boiling and pour over the fried fish. Sprinkle with pepper and serve.
For the modern Redaction see: A Herb Sauce for Fried Fish.
2. Ius in pisce elixo: piper, ligusticum, cuminum, cepulam, origanum, nucleos, caryotam, mel, acetum, liquamen, sinapi, oleum modice. ius calidum. si velis, uvam passam.
2. Sauce for Poached Fish: Pepper, lovage, cumin, shallot, oregano, nuts, dates, honey, vinegar, liquamen, mustard and a little olive oil. If you want [to serve the] sauce hot, add raisins.
For the modern Redaction see: Sauce for Poached Fish.
3. Aliter [ius] in pisce elixo: teres piper, ligusticum, coriandrum viridem, satureiam, cepam, ovorum vitella cocta, passum, acetum, oleum et liquamen.
3. Another [Sauce] for Poached Fish: Combine pepper, lovage, fresh coriander, savory, onion, the yolks of hard-boiled eggs, passum, vinegar, oil and liquamen.
For the modern Redaction see: Another Sauce for Poached Fish.
4. Ius in pisce elixo: piscem curabis diligenter, mittes in mortarium salem, coriandri semen, conteres bene, volves eum, adicies in patinam, cooperies, gypsabis, coques in furno. cum coctus fuerit, tolles, aceto acerrimo asperges et inferes.
4. Sauce for Poached Fish: Gut the fish carefully [and wash]. Then put salt and coriander seed in a mortar and grind well before rolling the fish [in this mixture]. Put the fish in a shallow pan, cover and seal with gypsum then cook in the oven. When the fish is cooked, lift it out, sprinkle with the sharpest vinegar and serve.
For the modern Redaction see: Sauce for Poached Fish II.
5. Aliter ius in pisce elixo: cum curaveris piscem, adicies in sartaginem . . . semen, aquam, anethum viridem et ipsum piscem. cum coctus fuerit, asperges aceto et inferes.
5. Another Sauce for Poached Fish: Gut the fish and put in a frying pan. Add <coriander> seed, water and fresh anise. When [the fish is] cooked sprinkle with vinegar and serve.
For the modern Redaction see: Another Sauce for Poached Fish II.
6. Ius Alexandrinum in pisce asso: piper, cepam siccam, ligusticum, cuminum, origanum, apii semen, pruna damascena enucleata, mulsum, acetum, liquamen, defritum, oleum, et coques.
6. Alexandrine Sauce for Baked Fish: [Combine] pepper, dried onion, lovage, cumin, oregano, celery seeds, pitted damsons, mulsum, vinegar, liquamen, defritum and olive oil then cook.
For the modern Redaction see: Alexandrine Sauce for Baked Fish.
7. Aliter ius Alexandrinum in pisce asso: piper, ligusticum, coriandrum viridem, uvam passam enucleatam, vinum, passum, liquamen, oleum, et coques.
7. Another Alexandrine Sauce for Baked Fish: [Blend] pepper, lovage, fresh coriander, seedless raisins, wine, passum, liquamen and olive oil. Cook.
For the modern Redaction see: Another Alexandrine Sauce for Baked Fish.
8. Aliter ius Alexandrinum in pisce asso: piper, ligusticum, coriandrum viridem, cepam, damascena enucleata, passum, liquamen, acetum, oleum, et coques.
8. Another Alexandrine Sauce for Baked Fish: [Combine] pepper, lovage, fresh coriander, onion, pitted damsons, passum, liquamen, vinegar and olive oil then cook.
For the modern Redaction see: Another Alexandrine Sauce for Baked Fish II.
9. Ius in gongro asso: piper, ligusticum, cuminum frictum, origanum, cepam siccam, ovorum vitella cocta, vinum, mulsum, acetum, liquamen, defritum, et coques.
9. Sauce for Baked Conger Eel: [Pound together] pepper, lovage, toasted cumin, oregano, dried onion, hard-boiled egg yolks, wine, mulsum, vinegar, liquamen and defritum then cook.
For the modern Redaction see: Sauce for Baked Conger Eel.
10. Ius in cornutam: piper, ligusticum, origanum, cepam, uvam passam enucleatam, vinum, mel, acetum, liquamen, oleum, et coques.
10. Sauce for Horned Fish[2]: [Blend] pepper, lovage, oregano, onion, seedless raisins, wine, honey, vinegar, liquamen and olive oil then cook.
For the modern Redaction see: Sauce for Horned Fish.
11. Ius in mullos assos: piper, ligusticum, rutam, mel, nucleos, acetum, vinum, liquamen, oleum modice. calefacies et perfundes.
11. Sauce for Baked Red Mullet: [Combine] pepper, lovage, rue, honey, nuts, vinegar, wine, liquamen and a little olive oil. Heat and pour over [the baked fish].
For the modern Redaction see: Sauce for Baked Red Mullet.
12. Aliter ius in mullos assos: rutam, mentam, coriandrum, feniculum, omnia viridia, piper, ligusticum, mel, liquamen et oleum modice.
12. Another Sauce for Baked Red Mullet: [Take] rue, mint, coriander, fennel [ensuring that they are] all fresh. Add pepper, lovage, honey, liquamen and a little olive oil.
For the modern Redaction see: Another Sauce for Baked Red Mullet.
13. Ius in pelamyde assa: piper, ligusticum, origanum, coriandrum viridem, cepam, uvam passam enucleatam, passum, acetum, liquamen, defritum, oleum, et coques. hoc ius convenit et in elixa. si vis, et mel addes.
13. Sauce for Baked Young Tuna: [Combine] pepper, lovage, oregano, fresh coriander, onion, seedless raisins, passum, vinegar, liquamen, defritum, olive oil and cook. If you wish, add some honey. This sauce may also be served with poached [tuna].
For the modern Redaction see: Sauce for Baked Young Tuna.
14. Ius in percam: piper, ligusticum, cuminum frictum, cepam, pruna damascena enucleata, vinum, mulsum, acetum, oleum, defritum, et coques.
14. Sauce for Perch: [Combine] pepper, lovage, toasted cumin, onion, pitted damsons, wine, vinegar, olive oil and defritum then cook.
For the modern Redaction see: Sauce for Perch.
15. Ius in pisce rubellione: piper, ligusticum, careum, serpyllum, apii semen, cepam siccam, vinum, passum, acetum, liquamen, oleum. amulo obligas.
15. Sauce for Redfish: [Mix] pepper, lovage, caraway, wild thyme, celery seeds, dried onion, wine, passum, vinegar, liquamen and olive oil. Thicken with starch.
For the modern Redaction see: Sauce for Redfish.
1. Ius in murena assa: piper, ligusticum, satureiam, crocomagma, cepa, pruna damascena enucleata, vinum, mulsum, acetum, liquamen, defritum, oleum, et coques.
1. Sauce for Grilled Moray Eel[1]: [Mix] pepper, lovage, savory, saffron, onions, pitted damsons, wine, mulsum, vinegar, liquamen, defritium and olive oil then cook.
For the modern Redaction see: Sauce for Grilled Moray Eel.
2. Aliter ius in murena assa: piper, ligusticum, pruna damascena, vinum, mulsum, acetum, liquamen, defritum, oleum, et coques.
2. Sauce for Grilled Moray Eel, Another Way: [Combine] pepper, lovage, damsons, wine, mulsum, vinegar, liquamen, defritum and olive oil then cook.
For the modern Redaction see: Sauce for Grilled Moray Eel, Another Way.
3. Aliter ius in murena assa: piper, ligusticum, nepetam montanam, coriandri semen, cepam, nucleos pineos, mel, acetum, liquamen, oleum, et coques.
3. Sauce for Grilled Moray Eel, Another Way: [Mix] pepper, lovage, mountain catmint, coriander seeds, onion, pine nuts, honey, vinegar, liquamen and olive oil then cook.
For the modern Redaction see: Sauce for Grilled Moray Eel, Another Way II.
4. Aliter ius in murena elixa: piper, ligusticum, anethum, apii semen, rhus Syriacum, caryotam, mel, acetum, liquamen, oleum, sinape, defritum.
4. Another, Sauce for Poached Moray Eel: [Combine] pepper, lovage, anise, celery seeds, Syrian sumac, dates, honey, vinegar, liquamen, olive oil, mustard and defritum.
For the modern Redaction see: Another, Sauce for Poached Moray Eel.
5. Aliter ius in murena elixa: piper, ligusticum, careum, apii semen, coriandrum, mentam aridam, nucleos pineos, rutam, mel, acetum, vinum, liquamen, oleum modice. calefacies et amulo obligas.
5. Another, Sauce for Poached Moray Eel: [Combine] pepper, lovage, caraway, celery seeds, coriander, dried mint, pine nuts, rue, honey, vinegar, wine, liquamen and a little olive oil. Simmer and thicken with starch.
For the modern Redaction see: Another, Sauce for Poached Moray Eel II.
6. Ius in murena elixa: piper, ligusticum, careum, cuminum, nucleos, caryotam, sinape, mel, acetum, liquamen et oleum et defritum.
6. Sauce for Poached Moray Eel: [Mix] pepper, lovage, caraway, cumin, nuts, dates, mustard, honey, vinegar, liquamen and oil and defrutum.
For the modern Redaction see: Sauce for Poached Moray Eel.
7. Ius in lacertos elixos: piper, ligusticum, cuminum, rutam viridem, cepam, mel, acetum, liquamen, oleum modice. cum bullierit, amulo obligas.
7. Sauce for Poached Lizard Fish: [Combine] pepper, lovage, cumin, fresh rue, onions, honey, vinegar, liquamen and a little olive oil. After bringing to a boil, thicken with starch.
For the modern Redaction see: Sauce for Poached Lizard Fish.
8. Ius in pisce elixo: piper, ligusticum, petroselinum, origanum, cepam aridam, mel, acetum, liquamen, vinum, oleum modice. cum bullierit, amulo obligas, et in lance inferes.
8. Sauce for Poached Fish: [Combine] pepper, lovage, parsley, oregano, dried onion, honey, vinegar, liquamen, oil and defrutum. When it has been brought to a boil, thicken with starch and serve [over the fish] on a platter.
For the modern Redaction see: Sauce for Poached Fish III.
9. Ius in pisce asso: piper, ligusticum, thymnum, coriandrum viridem, mel, acetum, liquamen, vinum, oleum, defritum. calefacies et agitabis rutae surculo et obligabis amulo.
9. Sauce for Baked Fish: [Combine] pepper, lovage, thyme, fresh coriander, honey, vinegar, liquamen, olive oil and defrutum. Simmer [together] and stir with a sprig of rue. Thicken with starch [and pour over the baked fish].
For the modern Redaction see: Sauce for Baked Fish.
10. Ius in thynno: piper, cuminum, thymum, coriandrum, cepam, uvam passam, acetum, mel, vinum, liquamen, oleum. calefacies, amulo obligabis.
10. Sauce for Tuna: [Mix] pepper, cumin, thyme, coriander, onion, raisins, vinegar, honey, wine, liquamen and olive oil. Simmer [together] and thicken with starch.
For the modern Redaction see: Sauce for Tuna.
11. Ius in thynno elixo: piper, ligusticum, thymum, condimenta mortaria, cepam, caryotam, mel, acetum, liquamen, oleum, sinape.
11. Sauce for Poached Tuna: [Combine] pepper, lovage, thyme, the seasonings used for Country Sauce, onions, dates, honey, vinegar, liquamen, olive oil and mustard.
For the modern Redaction see: Sauce for Poached Tuna.
12. Ius in dentice asso: piper, ligusticum, coriandrum, mentam, rutam aridam, malum cydonium coctum, mel, vinum, liquamen, oleum. calefacies, amulo obligabis.
12. Sauce for Baked Bream: [Combine] pepper, lovage, coriander, mint, dried rue, cooked quinces, honey, wine, liquamen and olive oil. Bring to a simmer and thicken with starch [then pour over the baked bream before serving].
For the modern Redaction see: Sauce for Baked Bream.
13. In dentice elixo: piper, anethum, cuminum, thymum, mentam, rutam viridem, mel, acetum, liquamen, vinum, oleum modice. calefacies et amulo obligabis.
13. Sauce for Poached Bream: [Combine] pepper, anise, cumin, thyme, mint, fresh rue, honey, vinegar, liquamen and a little olive oil. Simmer and thicken with starch.
For the modern Redaction see: Sauce for Poached Bream.
14. Ius in pisce aurata: piper, ligusticum, careum, origanum, rutae bacam, mentam, myrtae bacam, ovi vitellum, mel, acetum, oleum, vinum, liquamen. calefacies et sic uteris.
14. Sauce for Gilthead Bream: [Combine] pepper, lovage, caraway, oregano, rue berries, mint, myrtle berries, egg yolks, honey, vinegar, olive oil, wine and liquamen. Simmer [together] and serve.
For the modern Redaction see: Sauce for Gilthead Bream.
15. Ius in pisce aurata assa: piper, coriandrum, mentam aridam, apii semen, cepam, uvam passam, mel, acetum, vinum, liquamen et oleum.
15. Sauce for Baked Gilthead Bream: [Combine] pepper, coriander, dried mint, celery seeds, onion, raisins, honey, vinegar, wine, liquamen and olive oil.
For the modern Redaction see: Sauce for Baked Gilthead Bream.
16. Ius in scorpione elixo: piper, careum, petroselinum, caryotam, mel, acetum, liquamen, sinape, oleum, defritum.
16. Sauce for Poached Scorpion Fish[2]: [Mix] pepper, caraway, parsley, dates, honey, vinegar, liquamen, mustard, olive oil and defritum.
For the modern Redaction see: Sauce for Poached Scorpion Fish.
17. In pisce oenogarum: teres piper, rutam, mel commisces, passum, liquamen, caroenum, et igni mollissimo calefacies.
17. Wine Sauce for Fish: Grind pepper and rue. Mix in honey, passum, liquamen and caroenum and simmer over the gentlest of fires.
For the modern Redaction see: Wine Sauce for Fish.
18. In pisce oenogarum: ut supra facies. cum bullierit, amulo obligabis.
18. Wine Sauce for Fish: Make as above. When it has been brought to a boil, thicken with starch.
For the modern Redaction see: Wine Sauce for Fish II.
1. Ius in anguilla: piper, ligusticum, apii semen, anethum, rhus Syriacum, caryotam, mel, acetum, liquamen, oleum, sinape et defritum.
1. Sauce for Eels: [Combine] pepper, lovage, celery seeds, anise, Syrian sumac, dried mint, dates, honey, vinegar, liquame, olive oil, mustard and defrutum. [Bring to a boil and pour over the eels.]
For the modern Redaction see: Sauce for Eels.
2. Ius in anguillam: piper, ligusticum, rhus Syriacum, mentam siccam, rutae bacas, ovorum vitella cocta, mulsum, acetum, liquamen, oleum. coques.
2. Sauce for Eels: [Combine] pepper, lovage, Syrian sumac, dried mint, rue berries, hard-boiled egg yolks, mulsum, vinegar, liquamen and olive oil. Cook.
For the modern Redaction see: Sauce for Eels II.
[1] The moray eel might not be a common eating fish today, but the Romans kept large fish ponds and in the time of Julius Caesar it became a fashion to keep moray eels in these fish-pens. Pliny writes of Gaius Hirrius, who is said to be the first person to invent separate fish ponds for moray eels. The worth of these fish ponds could be more than that of the estates to which they were attached.
[2] This is the 'lesser weever' (Echiichthys vipera) known for its sting that causes intense pain. They were prized by the Romans, as a representation of the Zodiacal sign of the scorpion and were often served as part of a Zodiac Meal (where food was served on a large platter divided into twelve segments, one for each sign. Such a dish is described for Tremalchio's Feast in Petronius' Satyricon. It is commonly eaten in Spain today and is sold in markets (with the venomous fins removed).
[3] There is some debate as to what the 'horned fish' of this recipe refers to. However, the fish cornutam is mentioned in some versions of the Zodiacal feast where different animals represent all of the 12 signs of the zodiac. This indicates that the horned fish is actually Scorpaena porcus, the black scorpionfish, which is an edible species and has horny protrusions above the eyes.