| 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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