Re: Cookbook relay

>I've read a little about Roman cooking some years ago. I found it funny
that it
>was advised to replace one of the key ingredients of it (I can't remember
its
>name), with Nuoc Nam :)) . this was really what was nearest to the Roman
>ingredient (a kind of juice made out of rotting fish).
>
Egads...that can't be too good for you...

Imperative