| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Relishes, Spices |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Tuna, salmon or anchovy |
| 1 |
tb |
White wine |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic, crushed |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Parsley |
| 1/4 |
ts |
Rosemary, ground |
| 1/4 |
ts |
Sage |
| 1 |
|
Mint leaf, finely chopped |
| 1 |
pn |
Basil |
INSTRUCTIONS
In a mixing bowl, thoroughly combine all ingredients. This fish pickle may
be stored for up to 2 weeks in the refrigerator, and should then be
replaced.
Source - The Roman Cookery of Apicius
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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