[1] Cf. note to XI. This _{ oe}noteganon_ resembles the _Bouillabaisse_, the famous Marseilles fish chowder. In addition to the above manner it is flavored with saffron. An excellent dish, especially with the judicious addition of onions, parsley, a suspicion of garlic and small sippets of toasted bread.
[482] MULLET STEWED WITH DILL MAKE THUS: _MULLOS ANETHATOS _[1]_ SIC FACIES_
PREPARE THE FISH [clean, wash, trim, cut into pieces] AND PLACE IN A SAUCE PAN, ADDING OIL, BROTH, WINE, BUNCHES OF LEEKS, [fresh] CORIANDER, [fresh dill]; PLACE ON FIRE TO COOK. [Meanwhile] PUT PEPPER IN THE MORTAR, POUND IT, ADD OIL, AND ONE PART OF VINEGAR AND RAISIN WINE TO TASTE. [This preparation] TRANSFER INTO A SAUCE PAN, PLACE ON THE FIRE TO HEAT, TIE WITH ROUX, ADD TO THE FISH IN THE SAUCE PAN. SPRINKLE WITH PEPPER AND SERVE.
[1] From _anethus_--dill--which is omitted in formula. Sch. _anecatos_, i.e. _submersos_, because the original fails to state the dill in the formula. Such conjecture is not justified.
[483] MULLET ANOTHER STYLE _ALITER MULLOS_
SCRAPE, WASH, PLACE [the fish] IN A SAUCE PAN, ADD OIL, BROTH, WINE AND A BUNCH OF LEEKS AND [fresh] CORIANDER TO THE MESS, SET ON THE FIRE TO COOK. CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH SOME OF THE FISH'S OWN LIQUOR [from the sauce pan] ADD RAISIN WINE TO TASTE, PUT IT INTO A POT AND ON THE FIRE TO HEAT; TIE WITH ROUX AND PRESENTLY ADD IT TO THE CONTENTS IN THE SAUCE PAN [1] SPRINKLE WITH PEPPER AND SERVE.
[1] It appears that the _patina_ mentioned in this and in the foregoing formula is either a finely wrought metal sauce pan or chafing dish, or a plainer _cumana_, an earthenware casserole; either of which may be used for service at the table.
It may be noticed how this manner of preparing fish has a tendency to preserve all the savory flavors and juices of the fish, a process in this respect both rational and economical.
[484] MURENA [1], EEL [2] OR MULLET MAKE THUS: _MURENAM AUT ANGUILLAS VEL MULLOS SIC FACIES_
CLEAN THE FISH AND CAREFULLY PLACE IN A SAUCE PAN. IN THE MORTAR PUT PEPPER, LOVAGE, ORIGANY, MINT, DRY ONIONS, CRUSH, MOISTEN WITH A SMALL GLASS OF WINE, HALF OF THAT OF BROTH, AND OF HONEY ONE THIRD PART, AND A MODERATE AMOUNT OF REDUCED MUST, SAY A SPOONFUL. IT IS NECESSARY THAT THE FISH BE ENTIRELY COVERED BY THIS LIQUOR SO THAT THERE MAY BE SUFFICIENT JUICE DURING THE COOKING.