Eel-Pout.
The liver of the eel-pout (also known by the names, lota, lote, and lotus) is particularly large, and so delicate that a certain Countess of Beuchlingen squandered a large portion of her income to gratify her taste for them.[XXI_141] That lady, worthy, by her refined and antique taste, of the proudest period of Roman extravagance, was, perhaps, not aware that the most fastidious epicureans of Italy, enthusiastic admirers of the liver of this fish,[XXI_142] had it served with a sauce composed of vinegar, grated cheese, and garlic; to which they added leeks and onions, chopped fine.[XXI_143]