| 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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