Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 Walnuts, shelled (about 1
Cup)
1/4 ts Ground pepper
2 ts Liquamen (sep. recipe)
2 ts Grape juice or sweet wine
2 ts Olive oil
1/2 ts Ground cumin
Garnish of parsley or water
Cress and walnut halves

1) Grind the walnuts in a blender, or pound them in a mortar until
pulverized. Transfer to a mixing bowl.

2) Add the remaining ingredients and blend well. Place the spread
on a flat serving dish and form into the shape of a fish. Decorate by
surrounding with parsley (or cress) and unbroken walnut halves.

3) Serve with bread, rolls, crackers, or by itself. NOTE: The
Romans preferred the taste of walnuts with their thin inner skins
removed. To do this, drop the walnut meats into boiling water for 30
seconds. Drain immediately, rinse under cold water, and then peel off
the thin inner skins.

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