Title: Hot Fish-Pickle
Categories: Relishes, Spices
Yield: 1 Servings

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

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