| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Relishes, Spices | 1 | Servings | |
INGREDIENTS
| 3 | oz | Tuna, salmon or anchovy |
| 2 | ts | White wine |
| 1 | tb | Vinegar |
| 1/2 | ts | Mustard seed |
| 1/2 | ts | Oregano |
| 1/2 | ts | Celery seed (or lovage) |
| 1 | tb | Olive oil |
| 1/2 | ts | Honey |
| 1 | pn | Basil |
| 1/4 | ts | Thyme |
| 1 | Mint leaf, finely chopped |
INSTRUCTIONS
In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored in the refrigertator in a glass jar for up tp 2 weeks, 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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