[3] The original: _et sic frigis_.--_Frigo_ is equivalent to frying, drying, parching; the word here has taken on a broader meaning, because the "frying" process is clearly out of question here. It appears that the terminology of _frigo_ and that of _asso_ in the next formula, has not been clearly defined. As a matter of fact, not many modern cooks today are able to give a clear definition of such terms as frying, broiling, roasting, braising, baking, which are thus subject to various interpretations.
MEATBALLS [previously sauté], CAREFULLY PREPARED, ARRANGE IN A SHALLOW STEW PAN AND BRAISE THEM IN WINE SAUCE; AFTERWARDS SERVE THEM IN THE SAME SAUCE OR GRAVY, SPRINKLED WITH PEPPER.
THE MEAT PIECES ARE BRAISED [1] IN BROTH AND ARE GLAZED [2] WITH HOT HONEY [3] AND THUS SERVED.
[3] Dann. oil; G.-V. _melle_--_honey_. It is quite common to use honey for glazing foods. Today we sprinkle meats (ham) with sugar, exposing it to the open heat to melt it; the sugar thus forms a glaze or crust.
[474] MEAT BALLS WITH LASER _OFELLAS GARATAS_ [1]
LASER, GINGER, CARDAMOM, AND A DASH OF BROTH; CRUSH THIS ALL, MIX WELL, AND COOK THE MEAT BALL THEREIN [2].
[1] Cf. Summary of Dishes, and note 1 to Excerpta III.
[2] Dann. adds cumin, due perhaps to the faulty reading of the sentence, _misces cum his omnibus tritis_, etc.
[475] SEA-SCORPION WITH TURNIPS _PISCES SCORPIONES RAPULATOS_ [1]
COOK [the fish] IN BROTH AND OIL, RETIRE WHEN HALF DONE: SOAK BOILED TURNIPS, CHOP VERY FINE AND SQUEEZE THEM IN YOUR HANDS SO THAT THEY HAVE NO MORE MOISTURE IN THEM; THEN COMBINE THEM WITH THE FISH AND LET THEM SIMMER WITH PLENTY OF OIL: AND WHILE THIS COOKS, CRUSH CUMIN, HALF OF THAT AMOUNT OF LAUREL BERRIES, AND, BECAUSE OF THE COLOR, ADD SAFFRON; BIND WITH RICE FLOUR TO GIVE IT THE RIGHT CONSISTENCY. ADD A DASH OF VINEGAR AND SERVE.
[1] _rapa_, _rapum_: white turnip, rape; "turniped."
[476] [Sauce for] ANY KIND OF FISH, FRIED MAKE THUS: _PISCES FRIXOS CUIUSCUMQUE GENERIS_
CRUSH PEPPER, CORIANDER SEED, LASER ROOT, ORIGANY, RUE, FIGDATES, MOISTEN WITH VINEGAR, OIL, BROTH, ADDING REDUCED MUST, ALL THIS PREPARE AND MIX CAREFULLY, PLACE IN SMALL CASSEROLE TO HEAT. WHEN THOROUGHLY HEATED, POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER AND SERVE.