Recipe - Hot Fish-Pickle

3 ounce Tuna, salmon or anchovy
1 tablespoon White wine
1 tablespoon Vinegar
1 tablespoon Olive oil
1 Clove garlic, crushed
One fourth teaspoon Pepper
2 teaspoon Parsley
One fourth teaspoon Rosemary, ground
One fourth teaspoon 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