Hot fish-pickle
Yield: 1 servings
Ingredients:
- 3 oz Tuna salmon or anchovy 2 ts Parsley
- 1 tb White wine 1/4 ts Rosemary ground
- 1 tb Vinegar 1/4 ts Sage
- 1 tb Olive oil 1 Mint leaf finely chopped
- 1 Clove garlic crushed 1 pn Basil
- 1/4 ts Pepper
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
