Pilchard.
Among the Greeks this fish was considered only as fit for the people. Those from the environs of Phaleres were much esteemed, when left only an instant in boiling oil.[XXI_201] The Romans, who gave them the first rank among salt fish,[XXI_202] stuffed them, in order to render them better, in the following manner:—[XXI_203]
They bruised pennyroyal, cummin, pepper, mint, and pine nuts; these they mixed with honey, and with this paste they filled the anchovy, after having carefully boned them. They then wrapped them in paper,[M] and cooked them in a bain-marie, or saucepan, immersed in boiling water. They were served with oil, dregs of fish-brine, and cooked wine.[XXI_204]