Transcriber's Note The original text used a Prescription Take symbol, ℞, to indicaterecipe numbers. There are also some characters with a macron oroverline (straight line) above them. You may need to adjust yourfont settings for these to display properly. The many inconsistencies in hyphenation and use of accents andligatures have been preserved as printed, with a few exceptions. Variable and archaic spelling has also been preserved. A fulllist of amendments and other notes follow the end of the book. A considerable number of the recipe and page numbers in theindex are incorrect; however, they have been preserved asprinted. APICIUS COOKERY AND DINING IN IMPERIAL ROME A Bibliography, Critical Review and Translation of the Ancient Book known as _Apicius de re Coquinaria_ NOW FOR THE FIRST TIME RENDERED INTO ENGLISH BY JOSEPH DOMMERS VEHLING _With a Dictionary of Technical Terms, Many Notes, Facsimiles of Originals, and Views and Sketches of Ancient Culinary Objects Made by the Author_ INTRODUCTION BY PROF. FREDERICK STARR _Formerly of the University of Chicago_ {Transcription: APICII LIBRI X QVI DICVNTVR DE OBSONIIS ET CONDIMENTIS SIUE ARTE COQVINARIA QVÆ EXTANT NVNC PRIMVM ANGLICE REDDIVIT PROŒMIO BIBLIOGRAPHICO ATQVE INTERPRETATIONE DEFENSIT UARIISQVE ANNOTATIONIBVS INSTRVXIT ITA ET ANTIQVÆ CVLINÆ VTENSILIARVM EFFIGIIS EXORNAUIT INDICEM DENIQVE ETYMOLOGICVM ET TECHNICVM ARTIS MAGIRICÆ ADIECIT IOSEPHVS DOMMERS UEHLING INTRODVCIT FRIDERICVS STARR {Illustration}} SUBSCRIBERS HAND-MADE PAPER, LIMITED EDITION Mary Barber, Battle Creek, Mich. Morton S. Brookes, Chicago, Ill. Caxton Club, Chicago, Ill. Gaylord Donnelley, Chicago, Ill. F. H. Douthitt, Chicago, Ill. Helen E. Gilson, Philadelphia, Pa. John Herrmann, Chicago, Ill. W. T. H. Howe, Cincinnati, O. Dr. Samuel W. Lambert, New York, N. Y. Tom L. Powell, Houston, Texas Arnold Shircliffe, Chicago, Ill. W. A. Stewart, Chicago, Ill. Ernest Sturm, New York, N. Y. Jake Zeitlin, Los Angeles, Cal. BOOK-PAPER EDITION American Institute of Baking, Chicago, Ill. E. E. Amiet, Chicago, Ill. Argus Book Shop, Chicago, Ill. Kimball C. Atwood, Jr. , New York, N. Y. Baker & Taylor Co. , New York, N. Y. Edith M. Barber, New York, N. Y. Mary Barber, Battle Creek, Mich. Ann Batchelder, New York, N. Y. J. C. Bay, Chicago, Ill. William G. Bell Co. , Boston, Mass. Albert R. Bennett, Chicago, Ill. A. W. Bitting, San Francisco, Cal. Edward W. Bodman, Pasadena, Cal. Prof. Dr. Edward Brandt, Munich, Germany Donald C. Brock, Chicago, Ill. Morton S. Brookes, Chicago, Ill. John M. Cameron, Chicago, Ill. Vernon G. Cardy, Montreal, Canada The Marchese Agostino Cavalcabò, Cremona, Italy C. D. Champlin, Rheims, N. Y. George M. Chandler, Chicago, Ill. City of St. Paul, Minn. Dept. Of Education Cleveland Public Library, Cleveland, O. Lenna F. Cooper, New York, N. Y. W. A. Cooper, Montreal, Canada Cornell University, Martha Van Renn. Hall, Ithaca, N. Y. Cornell University Library, Ithaca, N. Y. John Crerar Library, Chicago, Ill. Franklin M. Crosby, Jr. , Minneapolis, Minn. Dr. Harvey Cushing, New Haven, Conn. J. O. Dahl, New York, N. Y. Davis & Orioli, London, England E. F. Detterer, Chicago, Ill. George Dommers, Clinton, Conn. F. H. Douthitt, Chicago, Ill. James F. Drake, New York, N. Y. John Drury, Chicago, Ill. Ellen Ann Dunham, New York, N. Y. Eugene C. Eppley, Omaha, Neb. George Fabyan, Geneva, Ill. Rose Fallenstein, St. Louis, Mo. Dr. Wm. T. Fenker, Sandusky, O. Katharine Fisher, New York, N. Y. T. Henry Foster, Ottumwa, Iowa Free Library of Philadelphia, Philadelphia, Pa. Donald McKay Frost, Boston, Mass. Louise B. Fuchs, Put in Bay, O. Mariano Gamero, Chicago, Ill. E. P. Goldschmidt, London, England Grand Rapids Public Library, Grand Rapids, Mich. Grosvenor Library, Buffalo, N. Y. Alfred E. Hamill, Chicago, Ill. Gladys Hamilton, Detroit, Mich. Dr. Fred W. Hark, Chicago, Ill. Herald Tribune, New York, N. Y. James Jerome Hill Reference Library, St. Paul, Minn. Walter M. Hill, Chicago, Ill. Mrs. Julia P. Hindley, Oakland, Cal. John L. Horgan, New York, N. Y. Horwath & Horwath, Chicago, Ill. Hospitality Guild, Stamford, Conn. Hotel Robidoux, St. Joseph, Mo. W. T. H. Howe, Cincinnati, O. Henry E. Huntington Library & Art Gallery, San Marino, Cal. Hurlbut Paper Co. , South Lee, Mass. Dr. Julius Kahn, Chicago, Ill. Kroch's Bookstores, Inc. , Chicago, Ill. Dr. Samuel W. Lambert, New York, N. Y. Miss E. N. Latzke, Armour & Co. , Chicago, Ill. Maggs Bros. , London, England Abby L. Marlatt, (U. Of Wisconsin), Madison, Wis. Massachusetts State College, Amherst, Mass. R. B. May, Chicago, Ill. Howard B. Meek, Ph. D. , Ithaca, N. Y. A. Merritt, American Weekly, New York, N. Y. Leopold Metzenberg, Chicago, Ill. Michigan State College, East Lansing, Mich. Emma L. Miles, Cedar Rapids, Iowa Edward F. Misak, Cedar Rapids, Iowa Mrs. Laurence Montgomery, Gerrard's Cross, England H. K. Morse, Chicago, Ill. Mrs. A. P. Munsen, Marion, Pa. Jannie McCrery, Lubbock, Texas O. O. McIntyre, New York, N. Y. Elizabeth J. McKittrick (U. Of Wyoming), Laramie, Wyo. P. Mabel Nelson, Ames, Iowa New York Public Library, New York, N. Y. Hans Nickel, Cedar Rapids, Iowa Northwestern University Library, Evanston, Ill. Dr. Kurt W. Ossendorff, Chicago, Ill. Louis Pelzmann, Chicago, Ill. Pennsylvania Hospital, Philadelphia, Pa. Peoria Public Library, Peoria, Ill. Imogene Powell, Chicago, Ill. Pratt Institute Free Library, Brooklyn, N. Y. Mrs. A. W. Proetz, St. Louis, Mo. Public Library, Detroit, Mich. Public Library of Fort Wayne & Allen County, Fort Wayne, Ind. Putnam Bookstore, New York, N. Y. Charles Retz, New York, N. Y. Dr. Georg Roemmert, New York, N. Y. Everett E. Rogerson, Chicago, Ill. Otto Sattler, New York, N. Y. Walter W. Schmauch, Chicago, Ill. Louis Sherwin, New York, N. Y. Jay G. Sigmund, Cedar Rapids, Iowa André L. Simon, London Ray Smith, Milwaukee, Wis. Albert V. Smolka, Vienna, Austria State University of Iowa Library, Iowa City, Iowa Renee B. Stern, Philadelphia Record, Philadelphia, Pa. B. F. Stevens & Brown, London, England W. A. Stewart, Chicago, Ill. Dr. Allen Edgar Stewart, Chicago, Ill. Colton Storm, New York, N. Y. Arthur Swann, New York, N. Y. Marion G. Taft, P. T. , Chicago, Ill. Dr. Helen H. Tanzer, New York, N. Y. The Tavern, Chicago, Ill. E. Jackson Taylor, Coatesville, Pa. Max L. Teich, St. Louis, Mo. Dr. Henry Bascom Thomas, Chicago, Ill. Nathaniel S. Thomas, Palm Beach, Fla. C. H. Thordarson, Chicago, Ill. Toledo Public Library, Toledo, O. Edith Tranter, Cincinnati, O. Albert B. Tucker, Chicago, Ill. University of Illinois Library, Urbana, Ill. University of Illinois, College of Medicine, Chicago, Ill. University of Maryland Library, College Park, Md. University of Nebraska Library, Omaha, Neb. University of Notre Dame Library, South Bend, Ind. University of Texas Library, Austin, Texas U. S. Dept. Of Agriculture, Library, Washington, D. C. Harold Van Orman, Evansville, Ind. T. Louise Viehoff, Chicago, Ill. Annemarie L. Vietzke, Chicago, Ill. George Wahr, Ann Arbor, Mich. The Waldorf-Astoria, New York, N. Y. Dr. Margaret B. Wilson, Washington, D. C. John William Wohlers, Port Clinton, O. Yale Co-Operative Corp. , New Haven, Conn. Jake Zeitlin, Los Angeles, Cal. Charles Zuellig, Milwaukee, Wis. TO ARNOLD SHIRCLIFFE STEWARD, GASTRONOMER, AUTHOR AND BIBLIOPHILE AS THE ACTORS SHAKESPEARE AND MOLIÈRE CREATED THE BEST DRAMA, SO THE BEST IN GASTRONOMIC LITERATURE EMANATED FROM WITHIN THE RANKS THE AUTHOR {Illustration: SYMPOSION. FROM AN ANCIENT VASE} CONTENTS PAGE INTRODUCTION xi PREFACE xvii THE BOOK OF APICIUS A critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times 1 THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS Original translation from the most reliable Latin texts, elucidated with notes and comments 41 APICIANA A bibliography of Apician manuscript books and printed editions 251 DICTIONARY OF CULINARY TERMS AND INDEX 275 ILLUSTRATIONS A--FACSIMILES Made from originals and reproductions in the author's collection PAGE 1 BREVIS PIMENTORUM, Excerpts of Vinidarius, 8th Century 234 2 INCIPIT CONDITUM PARADOXUM, Vatican MS, 9th Century 253 3 COLOPHON, Signerre Edition, Milan, 1498 260 4 TITLE PAGE, Tacuinus Edition, Venice, 1503 262 5 OPENING CHAPTER, same 232 6 TITLE PAGE, Schola Apitiana, Antwerp, 1535 206 7 TITLE PAGE, Torinus Edition, Basel, 1541 220 8 TITLE PAGE, Torinus Edition, Lyons, 1541 263 9 TITLE PAGE, Humelbergius Edition, Zürich, 1542 265 10 TITLE PAGE, Lister Edition, London, 1705 267 11 VERSO of Title Page, Lister Edition, London, 1705 268 12 TITLE PAGE, Lister Edition, Amsterdam, 1709 250 13 FRONTISPICE, Lister Edition, Amsterdam, 1709 156 14 BANQUET SCENE, from an ancient vase (opposite) B--PEN AND INK DRAWINGS BY THE AUTHOR Sketched from scenes and objects at Pompeii, Naples, Berlin andChicago. Most of the ancient objects are in the National Museum ofNaples with many replicas in the Field Museum, Chicago. The treasurefound in 1868 near Hildesheim is in the Kaiser Friedrich Museum inBerlin PAGE 15 APICII LIBRI X, Latin title of present edition, hand-lettered (facing title) 16 DIAGRAM of Apicius manuscripts and printed editions 252 17 GREAT CRATER, Hildesheim Treasure 140 18 THERMOSPODIUM, plain, Naples 90 19 THERMOSPODIUM, elaborate, Naples 72 20 DESSERT or Fruit Dish, Shell, Naples 125 21 DESSERT or Fruit Bowl, fluted 61 22 TABLE, square, adjustable, Naples 138 23 TABLE, round, Naples 122 24 PAN, Frying, round, Naples 155 25 PAN, Frying, oval, Naples 159 26 PAN, Service Saucepan, with decorated handle, Hildesheim 73 27 SERVICE DISH, oval, with two handles, Hildesheim Treasure 43 28 PAN, Saucepan, with handle, Hercules motif, Naples 222 29 PLATTER for Roast, Hildesheim Treasure 219 30 PLATTER, The Great Pallas Athene Dish, Hildesheim 158 31 TRIPOD for Crater, Hildesheim Treasure 40 32 EGG SERVICE DISH, Hildesheim Treasure 93 33 WINE DIPPER, Naples 3 34 DIONYSOS CUP, Hildesheim Treasure 141 35 CANTHARUS, Theatrical Decoration, Hildesheim Treasure 231 36 CANTHARUS, Bacchic Decoration, Hildesheim Treasure 274 37 COLANDER, Naples 58 38 WINE PITCHER, Diana handle, Naples 208 39 WINE PRESS, Reconstruction in Naples 92 40 GONG for Slaves, Naples 42 41 WINE STOCK ROOM, Pompeii 124 42 CASA DI FORNO, Pompeii 2 43 SLAVES operating hand mill, reconstruction in Naples 60 44 STEW POT, No. 1, Caccabus, Naples 183 45 STEW POT, No. 2, Caccabus, Naples 209 46 STEW POT, No. 3, Caccabus, Naples 223 47 STEW POT, No. 4, Caccabus, Naples 235 48 CRATICULA, combination broiler and stove, Naples 182 49 "LIBRO COMPLETO" (End of Book) EXPLANATION OF TYPESETTING, ABBREVIATIONS, AND SYSTEM OF NUMBERING TEXT AND HEADINGS The original ancient text as presented and rendered in the presenttranslation is printed in capital letters. Matter in parenthesis () is original. Matter in square brackets [] iscontributed by the translator. In most of the early originals the headings or titles of the formulæare invariably part of the text. In the present translation they aregiven both in English and in the Latin used by those originals whichthe translator considered most characteristic titles. They have been set in prominent type as titles over each formula, whereas in the originals the formulæ of the various chapters runtogether, in many instances without distinct separation. NUMBERING OF RECIPES A system of numbering the recipes has therefore been adopted by thetranslator, following the example of Schuch, which does not exist inthe other originals but the numbers in the present translation do notcorrespond to those adopted by Schuch for reasons which hereafterbecome evident. NOTES AND COMMENTS BY THE TRANSLATOR The notes, comments and variants added to each recipe by thetranslator are printed in upper and lower case and in the same type asthe other contributions by the translator, the Apiciana, the CriticalReview and the Vocabulary and Index. For the sake of convenience, to facilitate the study of each recipeand for quick reference the notes follow in each and every case suchancient recipe as they have reference to. ABBREVIATIONS NY--The New York Codex (formerly Cheltenham), Apiciana, I Vat. --The Vatican Codex, Apiciana, II. Vin. --The Codex Salmasianus, Excerpta a Vinidario, Apiciana, III. B. De V. --Edition by Bernardinus, Venice, n. D. , Apiciana, No. 1. Lan. --Edition by Lancilotus, Milan, 1498, Apiciana, Nos. 2-3. Tac. --Edition by Tacuinus, Venice, 1503, Apiciana, No. 4. Tor. --Edition by Torinus, Basel (and Lyons), 1541, Apiciana, Nos. 5-6. Hum. --Edition by Humelbergius, Zürich, 1542, Apiciana, No. 7. List. --Edition by Lister, London, 1705, Amst. , 1709, Apiciana, Nos. 8-9. Bern. --Edition by Bernhold, Marktbreit, etc. , Apiciana, Nos. 10-11. Bas. --Edition by Baseggio, Venice, 1852, Apiciana, No. 13. Sch. --Edition by Schuch, Heidelberg, 1867/74, Apiciana, Nos. 14-15. Goll. --Edition by Gollmer, Leipzig, 1909, Apiciana, No. 16. Dann. --Edition by Danneil, Leipzig, 1911, Apiciana, No. 17. G. -V. --Edition by Giarratano-Vollmer, Leip. 1922, Apiciana, No. 19. V. --The present translation. Giarr. --Giarratano; Voll. --F. Vollmer; Bran. --Edward Brandt. INTRODUCTION BY FREDERICK STARR _Formerly Professor of Anthropology at the University of Chicago_ No translation of Apicius into English has yet been published. Thebook has been printed again and again in Latin and has been translatedinto Italian and German. It is unnecessary to here give historicdetails regarding the work as Mr. Vehling goes fully and admirablyinto the subject. In 1705 the book was printed in Latin at London, with notes by Dr. Martinus Lister. It caused some stir in the Englandof that time. In a very curious book, The Art of Cookery, in Imitationof Horace's Art of Poetry, with Some Letters to Dr. Lister and Others, Dr. Wm. King says: "The other curiosity is the admirable piece of Cœlius Apicius, '_De Opsoniis et condimentis sive arte coquinaria, Libri decem_' being ten books of soups and sauces, and the art of cookery, as it is excellently printed for the doctor, who in this important affair, is not sufficiently communicative. .. . "I some days ago met with an old acquaintance, of whom I inquired if he has seen the book concerning soups and sauces? He told me he had, but that he had but a very slight view of it, the person who was master of it not being willing to part with so valuable a rarity out of his closet. I desired him to give me some account of it. He says that it is a very handsome octavo, for, ever since the days of Ogilvy, good paper and good print, and fine cuts, make a book become ingenious and brighten up an author strangely. That there is a copious index; and at the end a catalogue of all the doctor's works, concerning cockles, English beetles, snails, spiders, that get up into the air and throw us down cobwebs; a monster vomited up by a baker and such like; which if carefully perused, would wonderfully improve us. " More than two hundred years have passed and we now have an edition ofthis curious work in English. And our edition has nothing to lose bycomparison with the old one. For this, too, is a handsome book, withgood paper and good print and fine cuts. And the man who produces itcan equally bear comparison with Dr. Lister and more earliercommentators and editors whom he quotes--Humelbergius and CasparBarthius. The preparation of such a book is no simple task and requires a rarecombination of qualities. Mr. Vehling possesses this unusualcombination. He was born some forty-five years ago in the small townof Duelken on the German-Dutch frontier--a town proverbial for thedullness of its inhabitants. There was nothing of dullness about theboy, however, for at the age of fourteen years, he had already fouryears study of Latin and one of Greek to his credit. Such was hisrecord in Latin that his priest teachers attempted to influence himtoward the priesthood. His family, however, had other plans andbelieving that he had enough schooling, decided that he should be acook. As he enjoyed good food, had a taste for travel andindependence, and was inclined to submit to family direction, herather willingly entered upon the career planned for him. He learnedthe business thoroughly and for six years practiced his art inGermany, Belgium, France, England and Scandinavia. Wherever he went, he gave his hours of freedom to reading and study in libraries andmuseums. During his first trip through Italy and on a visit to Pompeii heconceived the idea of depicting some day the table of the Romans andof making the present translation. He commenced to gather all thenecessary material for this work, which included intensive studies ofthe ancient arts and languages. Meanwhile, he continued his hotel workalso, quite successfully. At the age of twenty-four he was assistantmanager of the fashionable Hotel Bristol, Vienna. However, the necessities of existence prevented his giving that timeand study to art, which is necessary if it was to become a realcareer. In Vienna he found music, drama, languages, history, literature and gastronomy, and met interesting people from all partsof the globe. While the years at Vienna were the happiest of his life, he had a distaste for the "superheated, aristocratic and militaryatmosphere. " It was at that city that he met the man who wasresponsible for his coming to America. Were we writing Mr. Vehling'sbiography, we would have ample material for a racy and startlingnarrative. We desire only to indicate the remarkable preparation forthe work before us, which he has had. A Latin scholar of exceptionalpromise, a professional cook of pronounced success, and an artistcompetent to illustrate his own work! Could such a combination beanticipated? It is the combination that has made this book possible. The book has claims even upon our busy and practical generation. Mr. Vehling has himself stated them: "The important addition to our knowledge of the ancients--for our popular notions about their table are entirely erroneous and are in need of revision. "The practical value of many of the ancient formulæ--for 'In Olde Things There is Newnesse. ' "The human interest--because of the amazing mentality and the culinary ingenuity of the ancients revealed to us from an altogether new angle. "The curious novelty and the linguistic difficulty, the philological interest and the unique nature of the task, requiring unique prerequisites--all these factors prompted us to undertake this translation. " One word as to Mr. Vehling's work in America. He was for five yearsmanager of catering at the Hotel Pfister in Milwaukee; for two and ahalf years he was inspector and instructor of the Canadian PacificRailway; he was connected with some of the leading hotels in New YorkCity, and with the Eppley and the Van Orman Hotels chains, inexecutive capacity. He not only has the practical side of food use andpreparation, he is an authority upon the science in his field. Hisprinted articles on food and cookery have been read with extraordinaryinterest, and his lectures upon culinary matters have been wellreceived. It is to be hoped that both will eventually be published inbook form. There is no financial lure in getting out an English translation ofApicius. It is a labor of love--but worth the doing. We have claimedthat Mr. Vehling has exceptional fitness for the task. This will beevident to anyone who reads his book. An interesting feature of hispreparation is the fact that Mr. Vehling has subjected many of theformulæ to actual test. As Dr. Lister in the old edition of 1705increased the value and interest of the work by making additions fromvarious sources, so our editor of today adds much and interestingmatter in his supplements, notes and illustrations. It is hardly expected that many will follow Mr. Vehling in testing theApician formulæ. Hazlitt in speaking of "The Young Cook's Monitor"which was printed in 1683, says: "Some of the ingredients proposed for sauces seem to our ears rather prodigious. In one place a contemporary peruser has inserted an ironical calculation in MS. To the effect that, whereas a cod's head could be bought for fourpence, the condiments recommended for it were not to be had for less than nine shillings. " We shall close with a plagiarism oft repeated. It was a plagiarism aslong ago as 1736, when it was admitted such in the preface of Smith's"The Compleat Housewife": "It being grown as fashionable for a book now to appear in public without a preface, as for a lady to appear at a ball without a hoop-petticoat, I shall conform to the custom for fashion-sake and not through any necessity. The subject being both common and universal, needs no argument to introduce it, and being so necessary for the gratification of the appetite, stands in need of no encomiums to allure persons to the practice of it; since there are but a few nowadays who love not good eating and drinking. .. . " Old Apicius and Joseph Dommers Vehling really need no introduction. FREDERICK STARR Seattle, Washington, August 3, 1926. PREFACE The present first translation into English of the ancient cookery bookdating back to Imperial Roman times known as the Apicius book isherewith presented to antiquarians, friends of the Antique as well asto gastronomers, friends of good cheer. Three of the most ancient manuscript books that exist today bearingthe name of Apicius date back to the eighth and ninth century. Eversince the invention of printing Apicius has been edited chiefly in theLatin language. Details of the manuscript books and printed editionswill be found under the heading of Apiciana on the following pages. The present version has been based chiefly upon three principal Latineditions, that of Albanus Torinus, 1541, who had for his authority acodex he found on the island of Megalona, on the editions of MartinusLister, 1705-9, who based his work upon that of Humelbergius, 1542, and the Giarratano-Vollmer edition, 1922. We have also scrutinized various other editions forming part of ourcollection of Apiciana, and as shown by our "family tree of Apicius"have drawn either directly or indirectly upon every known source forour information. The reasons and raison d'être for this undertaking become sufficientlyclear through Dr. Starr's introduction and through the followingcritical review. It has been often said that the way to a man's heart is through hisstomach; so here is hoping that we may find a better way of knowingold Rome and antique private life through the study of this cookerybook--Europe's oldest and Rome's only one in existence today. J. D. V. Chicago, in the Spring of 1926. THANKS For many helpful hints, for access to works in their libraries and fortheir kind and sympathetic interest in this work I am especiallygrateful to Professor Dr. Edward Brandt, of Munich; to Professor Dr. Margaret Barclay Wilson, of Washington, D. C. , and New York City; toMr. Arnold Shircliffe, and Mr. Walter M. Hill, both of Chicago. J. D. V. Chicago, in the Summer of 1936. THE BOOK OF APICIUS {Illustration: POMPEII: CASA DI FORNO--HOUSE OF THE OVEN Ancient bakery and flour mill of the year A. D. 79. Four grain grindersto the right. The method of operating these mills is shown in thesketch of the slaves operating a hand-mill. These mills were largerand were driven by donkeys attached to beams stuck in the squareholes. The bake house is to the left, with running water to the rightof the entrance to the oven. The oven itself was constructedingeniously with a view of saving fuel and greatest efficiency. } {Illustration: WINE DIPPER Found in Pompeii. Each end of the long handle takes the form of abird's head. The one close to the bowl holds in its bill a stout wirewhich is loosely fastened around the neck of the bowl, the two endsbeing interlocked. This allows the bowl to tilt sufficiently to holdits full contents when retired from the narrow opening of the amphora. The ancients also had dippers with extension handles to reach down tothe bottom of the deep amphora. Ntl. Mus. , Naples, 73822; Field M. 24181. } THE BOOK OF APICIUS A STUDY OF ITS TIMES, ITS AUTHORS AND THEIR SOURCES, ITS AUTHENTICITYAND ITS PRACTICAL USEFULNESS IN MODERN TIMES Anyone who would know something worth while about the private andpublic lives of the ancients should be well acquainted with theirtable. Then as now the oft quoted maxim stands that man is what heeats. Much of the ancient life is still shrouded and will forever be hiddenby envious forces that have covered up bygone glory and grandeur. Ground into mealy dust under the hoofs of barbarian armies!Re-modeled, re-used a hundred times! Discarded as of no value byclumsy hands! The "Crime of Ignorance" is a factor in league with theforces of destruction. Much is destroyed by blind strokes offate--fate, eternally pounding this earth in its everlasting enigmaticefforts to shape life into something, the purpose of which we do notunderstand, the meaning of which we may not even venture to dream ofor hope to know. Whatever there has been preserved by "Providence, " by freaks of chance, by virtue of its own inherent strength--whatever has been buried bymisers, fondled, treasured by loving hands of collectors andconnoisseurs during all these centuries--every speck of ancient dust, every scrap of parchment or papyrus, a corroded piece of metal, abroken piece of stone or glass, so eagerly sought by the archaeologistsand historians of the last few generations--all these fragmentarymessages from out of the past emphasize the greatness of their time. They show its modernity, its nearness to our own days. They are nowhazy reminiscences, as it were, by a middle-aged man of the hopes andthe joys of his own youth. These furtive fragments--whatever theyare--now tell us a story so full and so rich, they wield so marvelous apower, no man laying claim to possessing any intelligence may pass themwithout intensely feeling the eternal pathetic appeal to our hearts ofthese bygone ages that hold us down in an envious manner, begrudging usthe warm life-blood of the present, weaving invisible ties around us tomake our hearts heavy. However, we are not here to be impeded by any sentimentalconsiderations. Thinking of the past, we are not so much concernedwith the picture that dead men have placed in our path like ever somany bill boards and posters! We do not care for their "ideals"expounded in contemporary histories and eulogies. We are hardly movedby the "facts" such as they would have loved to see them happen, nor dowe cherish the figments of their human, very human, subconsciousness. To gain a correct picture of the Roman table we will therefore setaside for a while the fragments culled from ancient literature andhistory that have been misused so indiscriminately and so profuselyduring the last two thousand years--for various reasons. They havebecome fixed ideas, making reconstruction difficult for anyone whowould gain a picture along rational lines. Barring two exceptions, there is no trustworthy detailed description of the ancient table byan objective contemporary observer. To be sure, there are somesporadic efforts, mere reiterations. The majority of the ancient wordpictures are distorted views on our subject by partisan writers, contemporary moralists on the one side, satirists on the other. Neither of them, we venture to say, knew the subject professionally. They were not specialists in the sense of modern writers likeReynière, Rumohr, Vaerst; nor did they approach in technical knowledgemedieval writers like Martino, Platina, Torinus. True there were exceptions. Athenaeus, a most prolific and volublemagiric commentator, quoting many writers and specialists whose namesbut for him would have never reached posterity. Athenaeus tells aboutthese gastronomers, the greatest of them, Archestratos, men who mighthave contributed so much to our knowledge of the ancient world, but tous these names remain silent, for the works of these men have perishedwith the rest of the great library at the disposal of this genial hostof Alexandria. Too, there are Anacharsis and Petronius. They and Athenaeus cannot beoverlooked. These three form the bulk of our evidence. Take on the other hand Plutarch, Seneca, Tertullian, even Pliny, writers who have chiefly contributed to our defective knowledge of theancient table. They were no gourmets. They were biased, unreliable atbest, as regards culinary matters. They deserve our attention merelybecause they are above the ever present mob of antique reformers andpoliticians of whom there was legion in Rome alone, under the paganrégime. Their state of mind and their intolerance towards civilizeddining did not improve with the advent of Christianity. The moralists' testimony is substantiated and supplemented rather thanrefuted by their very antipodes, the satirists, a group headed byMartial, Juvenal and the incomparable Petronius, who really is in aclass by himself. There is one more man worthy of mention in our particular study, Horace, a true poet, the most objective of all writers, man-about-town, pet of society, mundane genius, gifted to look calmlyinto the innermost heart of his time. His eyes fastened a correctpicture on the sensitive diaphragm of a good memory, leaving animpression neither distorted nor "out of focus. " His eye did not "pickup, " for sundry reasons, the defects of the objects of observation, nor did it work with the uncanny joy of subconscious exaggeration metwith so frequently in modern writing, nor did he indulge in thatpredilection for ugly detail sported by modern art. So much for Horatius, poet. Still, he was not a specialist in ourline. We cannot enroll him among the gifted gourmets no matter howmany meals he enjoyed at the houses of his society friends. We arerather inclined to place him among the host of writers, ancient andmodern, who have treated the subject of food with a sort of sovereigncontempt, or at least with indifference, because its study presentedunsurmountable difficulties, and the subject, _per se_, was a menialone. With this attitude of our potential chief witnesses defined, wehave no occasion to further appeal to them here, and we might proceedto real business, to the sifting of the trustworthy material at hand. It is really a relief to know that we have no array of formidableauthorities to be considered in our study. We have virgin field beforeus--i. E. , the ruins of ancient greatness grown over by a jungle of twothousand years of hostile posterity. POMPEII Pompeii was destroyed in A. D. 79. From its ruins we have obtained inthe last half century more information about the intimate domestic andpublic life of the ancients than from any other single source. What ismore important, this vast wealth of information is first hand, unspoiled, undiluted, unabridged, unbiased, uncensored;--in short, untouched by meddlesome human hands. Though only a provincial town, Pompeii was a prosperous mercantileplace, a representative market-place, a favorite resort for fashionablepeople. The town had hardly recuperated from a preliminary attack bythat treacherous mountain, Vesuvius, when a second onslaught succeededin complete destruction. Suddenly, without warning, this lumbering_force majeur_ visited the ill-fated towns in its vicinity withmerciless annihilation. The population, just then enjoying the games inthe amphitheatre outside of the "downtown" district, had had hardlytime to save their belongings. They escaped with their bare lives. Onlythe aged, the infirm, the prisoners and some faithful dogs were leftbehind. Today their bodies in plaster casts may be seen, mute witnessesto a frightful disaster. The town was covered with an airtight blanketof ashes, lava and fine pumice stone. There was no prolonged deathstruggle, no perceivable decay extended over centuries as was the cruellot of Pompeii's mistress, Rome. There were no agonies to speak of. Thegreat event was consummated within a few hours. The peace of deathsettled down to reign supreme after the dust had been driven away bythe gentle breezes coming in from the bay of Naples. Some courageouscitizens returned, searching in the hot ashes for the crashed-in roofsof their villas, to recover this or that. Perhaps they hoped to salvagethe strong box in the atrium, or a heirloom from the triclinium. Butsoon they gave up. Despairing, or hoping for better days to come, theyvanished in the mist of time. Pompeii, the fair, the hospitable, thegay city, just like any individual out of luck, was and stayedforgotten. The Pompeians, their joys, sorrows, their work and play, their virtues and vices--everything was arrested with one singlestroke, stopped, even as a camera clicks, taking a snapshot. The city's destruction, it appears, was a formidable opening blowdealt the Roman empire in the prime of its life, in a war ofextermination waged by hostile invisible forces. Pompeii makes onebelieve in "Providence. " A great disaster actually moulding, casting aperfect image of the time for future generations! To be exact, it tookthese generations eighteen centuries to discover and to appreciate theheritage that was theirs, buried at the foot of Vesuvius. During theselong dark and dusky centuries charming goat herds had rested unctuousshocks of hair upon mysterious columns that, like young giantasparagus, stuck their magnificent heads out of the ground. Blinkingdrowsily at yonder villainous mountain, the summit of which iseternally crowned with a halo of thin white smoke, such as we areaccustomed to see arising from the stacks of chemical factories, theconfident shepherd would lazily implore his patron saint to enjointhat unreliable devilish force within lest the _dolce far niente_ ofthe afternoon be disturbed, for siestas are among the most importantfunctions in the life of that region. Occasionally the moreenterprising would arm themselves with pick-axe and shovel, made boldby whispered stories of fabulous wealth, and, defying the evil spiritsprotecting it, they would set out on an expedition of loot anddesecration of the tomb of ancient splendor. Only about a century and a half ago the archaeological conscienceawoke. Only seventy-five years ago energetic moves made possible afruitful pilgrimage to this shrine of humanity, while today not morethan two-thirds but perhaps the most important parts of the city havebeen opened to our astonished eyes by men who know. And now: we may see that loaf of bread baked nineteen centuries ago, as found in the bake shop. We may inspect the ingenious bake ovenwhere it was baked. We may see the mills that ground the flour for thebread, and, indeed find unground wheat kernels. We see the oil stillpreserved in the jugs, the residue of wine still in the amphorae, thefigs preserved in jars, the lentils, the barley, the spices in thecupboard; everything awaits our pleasure: the taverns with their"bars"; the ancient guests' opinion of Mine Host scribbled on thewall, the kitchens with their implements, the boudoirs of milady'swith the cosmetics and perfumes in the compacts. There are theadvertisements on the walls, the foods praised with all the _eclat_ ofmodern advertising, the election notices, the love missives, the bankdeposits, the theatre tickets, law records, bills of sale. Phantom-like yet real there are the good citizens of a good town, parading, hustling, loafing--sturdy patricians, wretched plebeians, stern centurios, boastful soldiers, scheming politicians, craftylaw-clerks, timid scribes, chattering barbers, bullying gladiators, haughty actors, dusty travelers, making for Albinus', the famous hostat the _Via della Abbondanza_ or, would he give preference to Sarinus, the son of Publius, who advertised so cleverly? Or, perhaps, could heafford to stop at the "Fortunata" Hotel, centrally located? There are, too, the boorish hayseeds from out of town trying to selltheir produce, unaccustomed to the fashionable Latin-Greek speech ofthe city folks, gaping with their mouths wide open, greedily at thesteaks of sacrificial meat displayed behind enlarging glasses in thecheap cook shop windows. There they giggle and chuckle, those wilylandlords with their blasé habitués and their underlings, the greasycooks, the roguish "good mixers" at the bar and the winsome ifresolute _copæ_--waitresses--all ready to go, to do business. Soslippery are the cooks that Plautus calls one _Congrio_--sea eel--soblack that another deserves the title _Anthrax_--coal. There they are, one and all, the characters necessary to make up whatwe call civilization, chattering agitatedly in a lingo ofLatin-Greek-Oscan--as if life were a continuous market day. It takes no particular scholarship, only a little imagination andhuman sympathy to see and to hear the ghosts of Pompeii. There is no pose about this town, no _mise-en-scène_, nostage-setting. No heroic gesture. No theatricals, in short, no lies. There is to be found no shred of that vainglorious cloak which humanswill deftly drape about their shoulders whenever they happen to beaware of the camera. There is no "registering" of any kind here. Pompeii's natural and pleasant disposition, therefore, is ever so muchmore in evidence. Not a single one of this charming city's movementswas intended for posterity. Her life stands before our eyes in clearreality, in naked, unadorned truth. Indeed, there were many thingsthat the good folks would have loved to point to with pride. You haveto search for these now. There are, alas and alack, a few things theywould have hidden, had they only known what was in store for them. Butall these things, good, indifferent and bad, remained in their places;and here they are, unsuspecting, real, natural, charming like Dianaand her wood nymphs. Were it not quite superfluous, we would urgently recommend the studyof Pompeii to the students of life in general and to those ofAntiquity in particular. Those who would know something about theancient table cannot do without Pompeii. THREE ANCIENT WRITERS: ANACHARSIS, APICIUS, PETRONIUS To those who lay stress upon documentary evidence or literarytestimony, to those trusting implicitly in the honesty and reliabilityof writers of fiction, we would recommend Petronius Arbiter. His _cena Trimalchionis_, Trimalchio's dinner, is the sole survivingpiece from the pen of a Roman contemporary, giving detailedinformation on our subject. It is, too, the work of a great writermoving in the best circles, and, therefore, so much more desirable asan expert. Petronius deserves to be quoted in full but his work is toowell-known, and our space too short. However, right here we wish towarn the student to bear in mind in perusing Petronius that thiswriter, in his _cena_, is not depicting a meal but that he issatirizing a man--that makes all the difference in the world as faras we are concerned. Petronius' _cena_ is plainly an exaggeration, buteven from its distorted contours the student may recognize the truelines of an ancient meal. There is, not so well-known a beautiful picture of an Athenian dinnerparty which must not be overlooked, for it contains a wealth ofinformation. Although Greek, we learn from it much of the Romanconditions. Anacharsis' description of a banquet at Athens, datingback to the fourth century B. C. About the time when the Pericleanrégime flourished, is worth your perusal. A particularly good versionof this tale is rendered by Baron Vaerst in his book "Gastrosophie, "Leipzig, 1854, who has based his version on the original translationfrom the Greek, entitled, _Voyage du jeune Anacharsis en Grèce vers lemilieu du quatrième siècle avant l'ère vulgaire par J. J. Barthélemy_, Paris, 1824. Vaerst has amplified the excerpts from the youngtraveler's observations by quotations from other ancient Greek writersupon the subject, thus giving us a most beautiful and authentic idealdescription of Greek table manners and habits when Athens had reachedthe height in culture, refinement and political greatness. Anacharsis was not a Hellene but a Scythian visitor. By his ownadmission he is no authority on Grecian cookery, but as a reporter heexcels. This truly Hellenic discussion of the art of eating and living at thetable of the cultured Athenians is the most profound discourse we knowof, ancient or modern, on eating. The wisdom revealed in this tale islasting, and, like Greek marble, consummate in external beauty andinner worth. We thus possess the testimony of two contemporary writers whichtogether with the book of Apicius and with what we learn fromAthenaeus should give a fair picture of ancient eating and cookery. Apicius is our most substantial witness. Unfortunately, this source has not been spared by meddlesome men, andit has not reached us in its pristine condition. As a matter of fact, Apicius has been badly mauled throughout the centuries. This book hasalways attracted attention, never has it met with indifference. In themiddle ages it became the object of intensive study, interpretation, controversy--in short it has attracted interest that has lasted intomodern times. When, with the advent of the dark ages, it ceased to be a practicalcookery book, it became a treasure cherished by the few who preservedthe classical literature, and after the invention of printing itbecame the object of curiosity, even mystery. Some interpreters waxedenthusiastic over it, others who failed to understand it, condemned itas hopeless and worthless. The pages of our Apiciana plainly show the lasting interest in ourancient book, particularly ever since its presence became a matter ofcommon knowledge during the first century of printing. The Apicius book is the most ancient of European cookery books. However, Platina's work, _de honesta uolvptate_, is the first cookerybook to appear in print. Platina, in 1474, was more up-to-date. Hisbook had a larger circulation. But its vogue stopped after a centurywhile Apicius marched on through centuries to come, tantalizing thescholars, amusing the curious gourmets if not educated cooks to thepresent day. APICIUS, THE MAN Who was Apicius? This is the surname of several renowned gastronomersof old Rome. There are many references and anecdotes in ancientliterature to men bearing this name. Two Apicii have definitely beenaccounted for. The older one, Marcus A. Lived at the time of Sullaabout 100 B. C. The man we are most interested in, M. Gabius Apicius, lived under Augustus and Tiberius, 80 B. C. To A. D. 40. However, boththese men had a reputation for their good table. ATHENAEUS ON APICIUS It is worth noting that the well-read Athenaeus, conversant with mostauthors of Antiquity makes no mention of the Apicius book. Thiscollection of recipes, then, was not in general circulation duringAthenaei time (beginning of the third century of our era), that, maybe, it was kept a secret by some Roman cooks. On the other hand itis possible that the Apicius book did not exist during the time ofAthenaeus in the form handed down to us and that the monographs onvarious departments of cookery (most of them of Greek origin, works ofwhich indeed Athenaeus speaks) were collected after the first quarterof the third century and were adorned with the name of Apicius merelybecause his fame as a gourmet had endured. What Athenaeus knows about Apicius (one of three known famous eatersbearing that name) is the following: "About the time of Tiberius [42 B. C. -37 A. D. ] there lived a man, named Apicius; very rich and luxurious, for whom several kinds of cheesecake called Apician, are named [not found in our present A. ]. He spent myriads of drachmas on his belly, living chiefly at Minturnæ, a city of Campania, eating very expensive crawfish, which are found in that place superior in size to those of Smyrna, or even to the crabs of Alexandria. Hearing, too, that they were very large in Africa, he sailed thither, without waiting a single day, and suffered exceedingly on his voyage. But when he came near the coast, before he disembarked (for his arrival made a great stir among the Africans) the fishermen came alongside in their boats and brought him some very fine crawfish; and he, when he saw them, asked if they had any finer; and when they said that there were none finer than those which they had brought, he, recollecting those at Minturnæ ordered the master of the ship to sail back the same way into Italy, without going near the land. .. . "When the emperor Trajan [A. D. 52 or 53-117] was in Parthia [a country in Asia, part of Persia?] at a distance of many days from the sea, Apicius sent him fresh oysters, which he had kept so by a clever contrivance of his own; real oysters. .. . " (The instructions given in our Apicius book, Recipe 14, for thekeeping of oysters would hardly guarantee their safe arrival on sucha journey as described above. ) Athenaeus tells us further that many of the Apician recipes werefamous and that many dishes were named after him. This confirms thetheory that Apicius was not the author of the present book but thatthe book was dedicated to him by an unknown author or compiler. Athenaeus also mentions one Apion who wrote a book on luxuriousliving. Whether this man is identical with the author or patron of ourbook is problematic. Torinus, in his _epistola dedicatoria_ to the1541 edition expresses the same doubt. Marcus Gabius (or Gavius) Apicius lived during Rome's most interestingepoch, when the empire had reached its highest point, when the seedsof decline, not yet apparent, were in the ground, when in the quietvillages of that far-off province, Palestine, the Saviour's doctrinesfascinated humble audiences--teachings that later reaching the veryheart of the world's mistress were destined to tarnish the splendor ofthat autocrat. According to the mention by various writers, this man, M. GabiusApicius, was one of the many ancient gastronomers who took the subjectof food seriously. Assuming a scientific attitude towards eating andfood they were criticised for paying too much attention to theirtable. This was considered a superfluous and indeed wicked luxury whenfrugality was a virtue. These men who knew by intuition the importanceof knowing something about nutrition are only now being vindicated bythe findings of modern science. M. Gabius Apicius, this most famous of the celebrated and muchmaligned bon-vivants, quite naturally took great interest in thepreparation of food. He is said to have originated many disheshimself; he collected much material on the subject and he endowed aschool for the teaching of cookery and for the promotion of culinaryideas. This very statement by his critics places him high in ouresteem, as it shows him up as a scientist and educator. He spent hisvast fortune for food, as the stories go, and when he had only aquarter million dollars left (a paltry sum today but a considerableone in those days when gold was scarce and monetary standards in aworse muddle than today) Apicius took his own life, fearing that hemight have to starve to death some day. This story seems absurd on the face of it, yet Seneca and Martial tellit (both with different tendencies) and Suidas, Albino and otherwriters repeat it without critical analysis. These writers who areunreliable in culinary matters anyway, claim that Apicius spent onehundred million _sestertii_ on his appetite--_in gulam_. Finally whenthe hour of accounting came he found that there were only ten million_sestertii_ left, so he concluded that life was not worth living ifhis gastronomic ideas could no longer be carried out in the accustomedand approved style, and he took poison at a banquet especiallyarranged for the occasion. In the light of modern experience with psychology, with economics, depressions, journalism, we focus on this and similar stories, and wefind them thoroughly unreliable. We cannot believe this one. It is toomelodramatic, too moralistic perhaps to suit our modern taste. Theunderlying causes for the conduct, life and end of Apicius have notbeen told. Of course, we have to accept the facts as reported. If onlya Petronius had written that story! What a story it might have been!But there is only one Petronius in antiquity. His Trimalchio, formerslave, successful profiteer and food speculator, braggard anddrunkard, wife-beater--an upstart who arranged extravagant banquetsmerely to show off, who, by the way, also arranged for his funeral athis banquet (Apician fashion and, indeed, Petronian fashion! forPetronius died in the same manner) and who peacefully "passed out"soundly intoxicated--this man is a figure true to life as it was then, as it is now and as it probably will continue to be. Last but notleast: Mrs. Trimalchio, the resolute lady who helped him "make hispile"--these are human characters much more real, much moretrustworthy than anything and everything else ever depicted by anyancient pen; they bring out so graphically the modernity of antiquity. Without Petronius and Pompeii the antique world would forever remainat an inexplicably remote distance to our modern conception of life. With him, and with the dead city, the riddles of antiquity are clearedup. THE BOOK Many dishes listed in Apicius are named for various celebrities whoflourished at a later date than the second Apicius. It is noteworthy, however, that neither such close contemporaries as Heliogabalus andNero, notorious gluttons, nor Petronius, the arbiter of fashion of theperiod, are among the persons thus honored. Vitellius, a laterglutton, is well represented in the book. It is fair to assume, then, that the author or collector of our present Apicius lived long afterthe second Apicius, or, at least, that the book was augmented bypersons posterior to M. Gabius A. The book in its present state wasprobably completed about the latter part of the third century. It isalmost certain that many recipes were added to a much earlier edition. PROBABLY OF GREEK PARENTAGE We may as well add another to the many speculations by saying that itis quite probable for our book to originate in a number of Greekmanuals or monographs on specialized subjects or departments ofcookery. Such special treatises are mentioned by Athenaeus (cf. Humelbergius, quoted by Lister). The titles of each chapter (or book)are in Greek, the text is full of Greek terminology. Whileclassification under the respective titles is not strictly adhered toat all times, it is significant that certain subjects, that of fishcookery, for instance, appear twice in the book, the same subjectshowing treatment by widely different hands. Still more significant isthe absence in our book of such important departments asdesserts--_dulcia_--confections in which the ancients were experts. Bakery, too, even the plainest kind, is conspicuously absent in theApician books. The latter two trades being particularly welldeveloped, were departmentalized to an astonishing degree in ancientGreece and Rome. These indispensable books are simply wanting in ourbook if it be but a collection of Greek monographs. Roman culture andrefinement of living, commencing about 200-250 years before our erawas under the complete rule of Hellas. Greek influence includedeverybody from philosophers, artists, architects, actors, law-makersto cooks. "The conquered thus conquered the conquerors. " Humelbergius makes a significant reference to the origin of Apicius. We confess, we have not checked up this worthy editor nor hissuccessor, Dr. Lister, whom he quotes in the preface as to the originof our book. With reference to Plato's work, Humelbergius says: "_Que res tota spectat medicinæ partem, quæ diaitetike appelatur, et victu medetur: at in hac tes diaitetikes parte totus est Apicius noster. _" In our opinion, unfounded of course by positive proof, the Apiciusbook is somewhat of a gastronomic bible, consisting of ten differentbooks by several authors, originating in Greece and taken over by theRomans along with the rest of Greek culture as spoils of war. Thesebooks, or chapters, or fragments thereof, must have been in vogue longbefore they were collected and assembled in the present form. Editions, or copies of the same must have been numerous, either singlyor collectively, at the beginning of our era. As a matter of fact, theExcerpts by Vinidarius, found in the _codex Salmasianus_ prove thistheory and give rise to the assumption that the Apicius book was astandard work for cookery that existed at one time or other in a farmore copious volume and that the present Apicius is but a fragment ofa formerly vaster and more complete collection of culinary and medicalformulæ. Thus a fragmentary Apicius has been handed down to us in manuscriptform through the centuries, through the revolutionary era of Christianascendancy, through the dark ages down to the Renaissance. Unknownagencies, mostly medical and monastic, stout custodians of antiquelearning, reverent lovers of good cheer have preserved it for us untilprinting made possible the book's wide distribution among thescholars. Just prior to Gutenberg's epoch-making printing press therewas a spurt of interest in our book in Italy, as attested to by adozen of manuscripts, copied in the fourteenth and the fifteenthcenturies. Apicius may justly be called the world's oldest cookery book; the veryold Sanscrit book, Vasavarayeyam, unknown to us except by name, issaid to be a tract on vegetarian cookery. The men who have preserved this work for future generations, who havemade it accessible to the public (as was Lister's intention) haveperformed a service to civilization that is not to be underestimated. They have done better than the average archaeologist with one oranother find to his credit. The Apicius book is a living thing, capable of creating happiness. Some gastronomic writers have pointedout that the man who discovers a new dish does more for humanity thanthe man who discovers a new star, because the discovery of a new dishaffects the happiness of mankind more pleasantly than the addition ofa new planet to an already overcrowded chart of the universe. ViewingApicius from such a materialistic point of view he should become verypopular in this age of ours so keen for utilities of every sort. CŒLIUS-CÆLIUS The name of another personality is introduced in connection with thebook, namely that of Cœlius or Cælius. This name is mentioned inthe title of the first undated edition (ca. 1483-6) as Celius. Torinus, 1541, places "Cælius" before "Apicius"; Humelbergius, 1542, places "Cœlius" after A. Lister approves of this, berating Torinusfor his willful methods of editing the book: "_En hominem inconjecturis sane audacissimus!_" If any of them were correct about"Cœlius, " Torinus would be the man. (Cf. Schanz, Röm. Lit. Gesch. , Müller's Handbuch d. Klass. Altertums-Wissenschaft, V III, 112, p. 506. ) However, there is no _raison d'être_ for Cœlius. His presence and the unreality thereof has been cleared up by Vollmer, as will be duly shown. The squabble of the medieval savants has alsogiven rise to the story that Apicius is but a joke perpetrated uponthe world by a medieval savant. This will be refuted also later on. Our book is a genuine Roman. Medieval savants have made plenty ofRoman "fakes, " for sundry reasons. A most ingenious hoax was the"completion" of the Petronius fragment by a scholar able to hoodwinkhis learned contemporaries by an exhibition of Petronian literarystyle and a fertile imagination. Ever so many other "fakers" wereshown up in due time. When this version of Petronius was pronouncedgenuine by the scientific world, the perpetrator of the "joke"confessed, enjoying a good laugh at the expense of his colleagues. Butwe shall presently understand how such a "joke" with Apicius would beimpossible. Meanwhile, we crave the indulgence of the modern readerwith our mention of Cœlius. We desire to do full justice to theancient work and complete the presentation of its history. Thecontroversies that have raged over it make this course necessary. Our predecessors have not had the benefit of modern communication, and, therefore, could not know all that is to be known on the subject. We sympathize with Lister yet do not condemn Torinus. If Torinus everdared making important changes in the old text, they are easilyascertained by collation with other texts. This we have endeavored todo. Explaining the discrepancies, it will be noted that we have notgiven a full vote of confidence to Lister. Why should the mysterious Cœlius or Cælius, if such an author orcompiler of a tome on cookery existed affix the name of "Apicius" toit? The reason would be commercial gain, prestige accruing from thename of that cookery celebrity. Such business sense would not beextraordinary. Modern cooks pursue the same method. Witness theinnumerable à la soandsos. Babies, apartment houses, streets, cities, parks, dogs, race horses, soap, cheese, herring, cigars, hairrestorers are thus named today. "Apicius" on the front page of anyancient cookery book would be perfectly consistent with the ancientspirit of advertising. It has been stated, too, that Cœlius hadmore than one collaborator. Neither can this be proven. The copyists have made many changes throughout the original text. Misspelling of terms, ignorance of cookery have done much to obscurethe meaning. The scribes of the middle ages had much difficulty inthis respect since medieval Latin is different from Apician language. The very language of the original is proof for its authenticity. Thedesire of Torinus to interpret to his medieval readers the ancienttext is pardonable. How much or how little he succeeded is attested toby some of his contemporary readers, former owners of our copies. Scholars plainly confess inability to decipher Apicius by groansinscribed on the fly leaves and title pages in Latin, French and otherlanguages. One French scholar of the 16th century, apparently "kidded"for studying an undecipherable cook book, stoically inscribes thetitle page of our Lyon, 1541, copy with: "This amuses me. Why make funof me?" This sort of message, reaching us out of the dim past ofbygone centuries is among the most touching reading we have done, andhas urged us on with the good though laborious and unprofitable work. Notwithstanding its drawbacks, our book is a classic both as to formand contents. It has served as a prototype of most ancient and modernbooks. Its influence is felt to the present day. The book has often been cited by old writers as proof of thedebaucheries and the gluttony of ancient Rome. Nothing could befurther from the truth because these writers failed to understand thebook. The Apicius book reflects the true condition (partly so, because it isincomplete) of the kitchen prevailing at the beginning of our era whenthe mistress of the Old World was in her full regalia, when her amplebody had not yet succumbed to that fatty degeneration of the interiorso fatal to ever so many individuals, families, cities and nations. We repeat, our Apicius covers Rome's healthy epoch; hence theimportance of the book. The voluptuous concoctions, the fabulousdishes, the proverbial excesses that have made decent people shudderwith disgust throughout the ages are not known to Apicius. If theyever existed at all in their traditional ugliness they made theirappearance after Apicius' time. We recall, Petronius, describing someof these "stunts" is a contemporary of Nero (whom he satirizes as"Trimalchio"). So is Seneca, noble soul, another victim of Cæsareaninsanity; he, too, describes Imperial excesses. These extremely fewfoolish creations are really at the bottom of the cause for thismisunderstanding of true Roman life. Such stupidity has allowed thejoy of life which, as Epikuros and Platina believe, may be indulged inwith perfect virtue and honesty to become a byword among all goodpeople who are not gastronomers either by birth, by choice or bytraining. With due justice to the Roman people may we be permitted to say thatproverbial excesses were exceedingly rare occurrences. The follies andthe vices of a Nero, a boy Heliogabalus, a Pollio, a Vitellius and afew other notorious wasters are spread sporadically over a period ofat least eight hundred years. Between these cases of gastronomicinsanity lie wellnigh a thousand years of everyday grind and drudgeryof the Roman people. The bulk was miserably fed as compared withmodern standards of living. Only a few patricians could afford "highliving. " Since a prosperous bourgeoisie (usually the economic andgastronomic background of any nation) was practically unknown in Rome, where the so-called middle classes were in reality poor, shiftless andfloating freedmen, it is evident that the bulk of the populationbecause of the empire's unsettled economic conditions, its extensivesystem of slavery (precluding all successful practice of trades byfreemen), the continuous military operations, the haphazard financialsystem, was forced to live niggardly. The contrast between the middleclasses and the upper classes seemed very cruel. This condition mayaccount for the many outcries against the "extravagances" of the fewprivileged ones who could afford decent food and for the exaggeratedstories about their table found in the literature of the time. The seemingly outlandish methods of Apician food preparation becomeplain and clear in the light of social evolution. "Evolution" isperhaps not the right word to convey our idea of social perpetualmotion. Apicius used practically all the cooking utensils in use today. Heonly lacked gas, electricity and artificial refrigeration, modernachievements while useful in the kitchen and indispensable inwholesale production and for labor saving, that have no bearing onpurely gastronomical problems. There is only one difference betweenthe cooking utensils of yore and the modern products: the old ones arehand-made, more individualistic, more beautiful, more artistic thanour machine-made varieties. Despite his strangeness and remoteness, Apicius is not dead by anymeans. We have but to inspect (as Gollmer has pointed out) the tableof the Southern Europeans to find Apician traditions alive. In theNorthern countries, too, are found his traces. To think that Apiciusshould have survived in the North of Europe, far removed from hisnative soil, is a rather audacious suggestion. But the keen observercan find him in Great Britain, Scandinavia and the Baltic provincestoday. The conquerors and seafarers coming from the South have carriedthe pollen of gastronomic flowers far into the North where theyadjusted themselves to soil and climate. Many a cook of the Britishisles, of Southern Sweden, Holstein, Denmark, Friesland, Pomeraniastill observes Apicius rules though he may not be aware of the fact. We must realize that Apicius is only a book, a frail hand-made recordand that, while the record itself might have been forgotten, itsprinciples have become international property, long ago. Thus theylive on. Like a living thing--a language, a custom, they themselvesmay have undergone changes, "improvements, " alterations, augmentation, corruption. But the character has been preserved; a couple of thousandyears are, after all, but a paltry matter. Our own age is but thegrandchild of antiquity. The words we utter, in their roots, are thoseof our grandfathers. And so do many dishes we eat today resemble thoseonce enjoyed by Apicius and his friends. Is it necessary to point the tenacity of the spirit of the Antique, reaching deep into the modern age? The latest Apicius edition in theoriginal Latin is dated 1922! The gastronomic life of Europe was under the complete rule of old Romeuntil the middle of the seventeenth century. Then came a sudden changefor modernity, comparable to the rather abrupt change of languagesfrom the fashionable Latin to the national idioms and vernacular, inEngland and Germany under the influence of literary giants likeLuther, Chaucer, Shakespeare. All medieval food literature of the continent and indeed the earlycookery books of England prior to La Varenne (Le Cuisinier François, 1654) are deeply influenced by Apicius. The great change in eating, resulting in a new gastronomic order, attained its highest peak ofperfection just prior to the French revolution. Temporarily suspendedby this social upheaval, it continued to flourish until about thelatter part of last century. The last decades of this new order isoften referred to as the classical period of gastronomy, with Franceclaiming the laurels for its development. "Classic" for reasons we donot know (Urbain Dubois, outstanding master of this period wrote "LaCuisine classique") except that its precepts appeal as classical toour notion of eating. This may not correspond to the views ofposterity, we had therefore better wait a century or two beforeproclaiming our system of cookery "classical. " Disposing of that old "classic, " Apicius, as slowly as a conservativecooking world could afford to do, the present nations set out tocultivate a taste for things that a Roman would have pronounced unfitfor a slave. Still, the world moves on. Conquest, discovery of foreignparts, the New World, contributed fine things to the moderntable, --old forgotten foods were rediscovered--endless lists ofmaterials and combinations, new daring, preposterous dishes that madethe younger generation rejoice while old folks looked on gasping withdismay, despair, contempt. Be it sufficient to remark that the older practitioners of our owndays, educated in "classic" cuisine again are quite apprehensive oftheir traditions endangered by the spirit of revolt of the youngagainst the old. Again and again we hear of a decline that has set in, and even by the best authorities alarmist notes are spread to theeffect that "we have begun our journey back, step by step to ourprimitive tree and our primitive nuts" (Pennell. Does Spenglerconsider food in his "Decline of the West?"). It matters not whether we share this pessimism, nor what we may haveto say _pro_ or _con_ this question of "progress" or "retrogression"in eating (or in anything else for that matter). In fact we are notconcerned with the question here more than to give it passingattention. If "classic" cookery is dying nowadays, if it cannot reassert itselfthat would be a loss to mankind. But this classic cookery system hasso far only been the sole and exclusive privilege of a dyingaristocracy. It seems quite in order that it should go under in thegreat _Götterdämmerung_ that commenced with the German peasants warsof the sixteenth century, flaring up (as the second act) in the Frenchrevolution late in the eighteenth century, the Act III of which dramahas been experienced in our own days. The common people as yet have never had an active part in theenjoyment of the classic art of eating. So far, they always providedthe wherewithal, and looked on, holding the bag. Modern hotels, because of their commercial character, have done little to perpetuateit. They merely have commercialized the art. Beyond exercisingordinary salesmanship, our _maîtres d'hôtel_ have not educated our_nouveaux riches_ in the mysteries and delights of gastronomy. Hotelmen are not supposed to be educators, they merely cater to ademand. And our new aristocracy has been too busy with limousines, golf, divorces and electricity to bemourn the decline of classiccookery. Most people "get by" without the benefit of classic cookery, subsisting on a medley of edibles, tenaciously clinging to mother'straditions, to things "as she used to make them, " and mother's methodsstill savor of Apicius. Surely, this is no sign of retrogression butof tenacity. The only fundamental difference between Roman dining and that of ourown times may be found in these two indisputable facts-- (First) Devoid of the science of agriculture, without any advancedmechanical means, food was not raised in a very systematic way; if ithappened to be abundant, Roma lacked storage and transportationfacilities to make good use of it. There never were any food supplieson any large, extensive and scientific scale, hence raw materials, thewherewithal of a "classic" meal, were expensive. (Second) Skilled labor, so vital for the success of any good dinner, so imperative for the rational preparation of food was cheap to thosewho held slaves. Hence, the culinary conditions of ancient Rome were exactly theopposite of today's state of affairs. Then, good food was expensivewhile good labor was cheap. Now, good food is cheap while skilledlabor is at a premium. Somehow, good, intelligent "labor" is reluctantto devote itself to food. That is another story. The chances for agood dinner seemed to be in favor of the Romans--but only for afavored few. Those of us, although unable to command a staff ofexperts, but able to prepare their own meals rationally and serve themwell are indeed fortunate. With a few dimes they may dine in royalfashion. If our much maligned age has achieved anything at all it hasat least enabled the working "slave" of the "masses" to dine in amanner that even princes could hardly match in former days, a mannerindeed that the princes of our own time could not improve upon. Thefly in the ointment is that most modern people do not know how tohandle and to appreciate food. This condition, however, may beremedied by instruction and education. Slowly, the modern masses are learning to emulate their erstwhilemasters in the art of eating. They have the advantages of the greatimprovements in provisioning as compared with former days, thankschiefly to the great lines of communication established by moderncommerce, thanks to scientific agriculture and to the spirit ofcommercial enterprise and its resulting prosperity. There are two "Ifs" in the path to humanity's salvation, at least, that of its table. If the commercialization of cookery, i. E. , thewholesale production of ready-made foods for the table does notcompletely enthrall the housewife and if we can succeed to educate themasses to make rational, craftsmanlike use of our wonderful stores ofedibles, employing or modifying to this end the rules of classiccookery, there really should be no need for any serious talk about ourjourney back to the primitive nuts. Even Spengler might be wrong then. Adequate distribution of our foods and rational use thereof seem to beone of the greatest problems today. THE AUTHENTICITY OF APICIUS Age-old mysteries surrounding our book have not yet been cleared up. Medieval savants have squabbled in vain. Mrs. Pennell's worries andthe fears of the learned Englishmen that Apicius might be a hoax haveproven groundless. Still, the mystery of this remarkable book is asperplexing as ever. The authorship will perhaps never be established. But let us forever dispel any doubt about its authenticity. Modern writers have never doubted the genuineness. To name but a fewwho believe in Apicius: Thudichum, Vollmer, Brandt, Vicaire, Rumohr, Schuch, Habs, Gollmer. What matters the identity of the author? Who wrote the Iliad, theOdyssey, the Nibelungen-Lied? Let us be thankful for possessing them! Apicius is a genuine document of Roman imperial days. There can be nodoubt of that! The unquestionable age of the earliest known manuscripts alonesuffices to prove this. The philologist gives his testimony, too. A medieval scholar couldnever have manufactured Apicius, imitating his strikingly originalterminology. "Faking" a technical treatise requires an intimateknowledge of technical terms and familiarity with the ramifications ofan intricate trade. We recommend a comparison of Platina's text withApicius: the difference of ancient and medieval Latin is convincing. Striking examples of this kind have been especially noted in ourdictionary of technical terms. LATIN SLANG H. C. Coote, in his commentary on Apicius (cit. Apiciana) in speakingof pan gravy, remarks: "Apicius calls this by the singular phrase of _jus de suo sibi_! and sometimes though far less frequently, _succus suus_. This phrase is curious enough in itself to deserve illustration. It is true old fashioned Plautian Latinity, and if other proof were wanting would of itself demonstrate the genuineness of the Apician text. " This scholar goes on quoting from Plautus, _Captivi_, Act I, sc. 2, vv. 12, 13; _Amphitruo_, Act I, sc. Q. V. 116 and _ibid. _ v. 174; andfrom _Asinaria_, Act IV, sc. 2, vv. 16 and 17 to prove this, and hefurther says: "The phrase is a rare remnant of the old familiar language of Rome, such as slaves talked so long, that their masters ultimately adopted it--a language of which Plautus gives us glimpses and which the _graffiti_ may perhaps help to restore. When Varius was emperor, this phrase of the kitchen was as rife as when Plautus wrote--a proof that occasionally slang has been long lived. " Coote is a very able commentator. He has translated in the articlequoted a number of Apician formulæ; and betrays an unusual culinaryknowledge. MODERN RESEARCH Modern means of communication and photography have enabled scientistsin widely different parts to study our book from all angles, toscrutinize the earliest records, the Vatican and the New Yorkmanuscripts and the codex Salmasianus in Paris. Friedrich Vollmer, of Munich, in his _Studien_ (cit. Apiciana) hastreated the manuscripts exhaustively, carrying to completion theresearch begun by Schuch, Traube, Ihm, Studemund, Giarratano andothers with Brandt, his pupil, carrying on the work of Vollmer. Moremodern scientists deeply interested in the origin of our book! Nonedoubting its genuineness. Vollmer is of the opinion that there reposed in the monastery ofFulda, Germany, an _Archetypus_ which in the ninth century was copiedtwice: once in a Turonian hand--the manuscript now kept in theVatican--the other copy written partly in insular, partly inCarolingian minuscle--the Cheltenham _codex_, now in New York. Thecommon source at Fulda of these two manuscripts has been establishedby Traube. There is another testimony pointing to Fulda as the oldestknown source. Pope Nicholas V commissioned Enoche of Ascoli to acquireold manuscripts in Germany. Enoche used as a guide a list of worksbased upon observations by Poggio in Germany in 1417, listing theApicius of Fulda. Enoche acquired the Fulda Apicius. He died inOctober or November, 1457. On December 10th of that year, so we know, Giovanni de'Medici requested Stefano de'Nardini, Governor of Ancona, to procure for him from Enoche's estate either in copy or in theoriginal the book, entitled, _Appicius de re quoquinaria_ (cf. No. 3, Apiciana). It is interesting to note that one of the Milanese editionsof 1498 bears a title in this particular spelling. Enoche during hislife time had lent the book to Giovanni Aurispa. It stands to reason that Poggio, in 1417, viewed at Fulda the_Archetypus_ of our Apicius, father of the Vatican and the New Yorkmanuscripts, then already mutilated and wanting books IX and X. Sixhundred years before the arrival of Poggio the Fulda book was nolonger complete. Already in the ninth century its title page had beendamaged which is proven by the title page of the Vatican copy whichreads: ___ INCP API CÆ That's all! The New York copy, it has been noted, has no title page. This book commences in the middle of the list of chapters; the firstpart of them and the title page are gone. We recall that the New Yorkmanuscript was originally bound up with another manuscript, also inthe Phillipps library at Cheltenham. The missing page or pages wereprobably lost in separating the two manuscripts. It is possible thatEnoche carried with him to Italy one of the ancient copies, verylikely the present New York copy, then already without a title. At anyrate, not more than twenty-five years after his book huntingexpedition we find both copies in Italy. It is strange, furthermore, that neither of these two ancient copies were used by the fifteenthcentury copyists to make the various copies distributed by them, butthat an inferior copy of the Vatican Ms. Became the _vulgata_--theprogenitor of this series of medieval copies. One must bear in mindhow assiduously medieval scribes copied everything that appeared to beof any importance to them, and how each new copy by virtue of humanfallibility or self-sufficiency must have suffered in the making, andit is only by very careful comparison of the various manuscripts thatthe original text may be rehabilitated. This, to a large extent, Vollmer and Giarratano have accomplished. Vollmer, too, rejects the idea invented by the humanists, that Apiciushad a collaborator, editor or commentator in the person of Cœliusor Cælius. This name, so Vollmer claims, has been added to the book bymedieval scholars without any reason except conjecture for suchaction. They have been misled by the mutilated title: Api. .. Cæ. .. ;Vollmer reconstructs this title as follows: API[cii artis magiri- (or) opsartyti-] CÆ[libri X] Remember, it is the title page only that is thus mutilated. The tenbooks or chapters bear the full name of Apicius, never at any timedoes the name of Cœlius appear in the text, or at the head of thechapters. The _Archetypus_, with the book and the chapters carefully indexed andnumbered as they were, with each article neatly titled, the captionsand capital letters rubricated--heightened by red color, and with itsproper spacing of the articles and chapters must once have been arepresentative example of the art of book making as it flourishedtowards the end of the period that sealed the fate of the Romanempire, when books of a technical nature, law books, almanacs, armylists had been developed to a high point of perfection. Luxuriousfinish, elaborate illumination point to the fact that our book (theVatican copy) was intended for the use in some aristocratic household. THE EXCERPTS OF VINIDARIUS And now, from a source totally different than the two importantmanuscripts so much discussed here, we receive additional proof of theauthenticity of Apicius. In the _codex Salmasianus_ (cf. III, Apiciana) we find some thirty formulæ attributed to Apicius, entitled:_Apici excerpta a Vinidario vir. Inl. _ They have been accepted asgenuine by Salmasius and other early scholars. Schuch incorporated the_excerpta_ with his Apicius, placing the formulæ in what he believedto be the proper order. This course, for obvious reasons, is not to berecommended. To be sure, the _excerpta_ are Apician enough incharacter, though only a few correspond to, or are actual duplicatesof, the Apician precepts. They are additions to the stock of authenticApician recipes. As such, they may not be included but be appended tothe traditional text. The _excerpta_ encourage the belief that at thetime of Vinidarius (got. Vinithaharjis) about the fifth century theremust have been in circulation an Apicius (collection of recipes) muchmore complete than the one handed down to us through Fulda. It isfurthermore interesting to note that the _excerpta_, too, are silentabout Cœlius. We may safely join Vollmer in his belief that M. Gabius Apicius, celebrated gourmet living during the reign of Tiberius was the realauthor, or collector, or sponsor of this collection of recipes, or atleast of the major part thereof--the formulæ bearing the names ofposterior gourmets having been added from time to time. This theoryalso applies to the two instances where the name of Varro is mentionedin connection with the preparation of beets and onions (bulbs). It ishardly possible that the author of the book made these references toVarro. It is more probable that some well-versed posterior reader, perusing the said articles, added to his copy: "And Varro preparedbeets this way, and onions that way. .. . " (cf. Book III, [70]) Still, there is no certainty in this theory either. There were many personsby the names of Commodus, Trajanus, Frontinianus, such as areappearing in our text, who were contemporaries of Apicius. With our mind at ease as regards the genuineness of our book we nowmay view it at a closer range. OBSCURE TERMINOLOGY Apicius contains technical terms that have been the subject of muchspeculation and discussion. _Liquamen_, _laser_, _muria_, _garum_, etc. , belong to these. They will be found in our little dictionary. But we cannot refrain from discussing some at present to makeintelligible the most essential part of the ancient text. Take _liquamen_ for instance. It may stand for broth, sauce, stock, gravy, drippings, even for _court bouillon_--in fact for any liquidappertaining to or derived from a certain dish or food material. Now, if Apicius prescribes _liquamen_ for the preparation of a meat or avegetable, it is by no means clear to the uninitiated what he has inmind. In fact, in each case the term _liquamen_ is subject to theinterpretation of the experienced practitioner. Others than he wouldat once be confronted with an unsurmountable difficulty. Scientistsmay not agree with us, but such is kitchen practice. Hence the manyfruitless controversies at the expense of the original, at thedisappointment of science. _Garum_ is another word, one upon which much contemptuous witticismand serious energy has been spent. _Garum_ simply is a generic namefor fish essences. True, _garus_ is a certain and a distinct kind ofMediterranean fish, originally used in the manufacture of _garum_; butthis product, in the course of time, has been altered, modified, adulterated, --in short, has been changed and the term has naturallybeen applied to all varieties and variations of fish essences, withoutdistinction, and it has thus become a collective term, covering allvarieties of fish sauces. Indeed, the corruption and degeneration ofthis term, _garum_, had so advanced at the time of Vinidarius in thefifth century as to lose even its association with any kind of fish. Terms like _garatum_ (prepared with g. ) have been derived from it. Prepared with the addition of wine it becomes _œnogarum_, --winesauce--and dishes prepared with such wine sauce receive the adjectiveof _œnogaratum_, and so forth. The original _garum_ was no doubt akin to our modern anchovy sauce, atleast the best quality of the ancient sauce. The principles ofmanufacture surely are alike. _Garum_, like our anchovy sauce, is the_purée_ of a small fish, named _garus_, as yet unidentified. The fish, intestines and all, was spiced, pounded, fermented, salted, strainedand bottled for future use. The finest _garum_ was made of the liversof the fish only, exposed to the sun, fermented, somehow preserved. Itwas an expensive article in old Rome, famed for its medicinalproperties. Its mode of manufacture has given rise to much criticismand scorn on the part of medieval and modern commentators andinterpreters who could not comprehend the "perverse taste" of theancients in placing any value on the "essence from putrifiedintestines of fish. " However, _garum_ has been vindicated, confirmed, endorsed, reiterated, rediscovered, if you please, by modern science! What, pray, is thedifference in principle between _garum_ (the exact nature of which isunknown) and the oil of the liver of cod (or less expensive fish)exposed to the beneficial rays of ultraviolet light--artificialsunlight--to imbue the oil with an extra large and uniform dose ofvitamin D? The ancients, it appears, knew "vitamin D" to exist. Maybethey had a different name for "vitamins, " maybe none at all. The namedoes not matter. The thing which they knew, does. They knew thenutritive value of liver, proven by many formulæ. Pollio, one of thevicious characters of antiquity, fed murenas (sea-eel) with slaves hethrew into the _piscina_, the fish pond, and later enjoyed the liverof the fish. Some "modern" preparations are astonishingly ancient, and _viceversa_. Our anchovy sauce is used freely to season fish, to mix withbutter, to be made into solid anchovy or fish paste. There are sardinepastes, lobster pastes, fish forcemeats found in the larder of everygood kitchen--preparations of Apician character. A real platter of_hors d'oeuvres_, an _antipasto_ is not complete unless made accordingto certain Apician precepts. _Muria_ is salt water, brine, yet it may stand for a fluid in whichfish or meat, fruits or vegetables have been pickled. The difficulties of the translator of Apicius who takes him literally, are unconsciously but neatly demonstrated by the work of Danneil. Evenhe, seasoned practitioner, condemns _garum_, _muria_, _asafœtida_, because professors before him have done so, because heforgets that these very materials still form a vital part of some ofhis own sauces only in a different shape, form or under a differentname. Danneil calls some Apician recipes "incredibly absurd, ""fabulous, " "exaggerated, " but he thinks nothing of the serving ofsimilar combinations in his own establishment every day in the year. Danneil would take pride in serving a Veal Cutlet à la Holstein. (Whathave we learned of Apicius in the Northern countries?). The ancientHolsteiner was not satisfied unless his piece of veal was covered witha nice fat herring. That "barbarity" had to be modified by us modernsinto a veal cutlet, turned in milk and flour, eggs and bread crumbs, fried, covered with fried eggs, garnished with anchovies or bits ofherring, red beets, capers, and lemon in order to qualify for arestaurant favorite and "best seller. " Apicius hardly has a dish morecharacteristic and more bewildering. What of combinations of fish and meat? _De gustibus non est disputandum. _ It all goes into the same stomach. May it be a sturdy one, and let its owner beware. What of our turkeyand oyster dressing? Of our broiled fish and bacon? Of our clamchowder, our divine _Bouillabaisse_? If the ingredients and componentparts of such dishes were enumerated in the laconic and carelessApician style, if they were stated without explicit instructions anddetails (supposed to be known to any good practitioner) we would haverecipes just as mysterious as any of the Apician formulæ. Danneil, like ever so many interpreters, plainly shared thetraditional belief, the egregious errors of popular history. Peoplestill are under the spell of the fantastic and fanciful descriptionsof Roman conviviality and gastronomic eccentricities. Indeed, werather believe in the insanity of these descriptions than in theinsane conduct of the average Roman gourmet. It is absurd of course toassume and to make the world believe that a Roman patrician made ameal of _garum_, _laserpitium_, and the like. They used thesecondiments judiciously; any other use thereof is physicallyimpossible. They economized their spices which have caused so muchcomment, too. As a matter of fact, they used condiments niggardly andsparingly as is plainly described in some formulæ, if only for the onegood and sufficient reason that spices and condiments which often camefrom Asia and Africa were extremely expensive. This very reason, perhaps, caused much of the popular outcry against their use, which, by the way, is merely another form of political propaganda, in which, as we shall see, the mob guided by the rabble of politicians excelled. We moderns are just as "extravagant" (if not more) in the use ofsauces and condiments--Apician sauces, too! Our Worcestershire, catsup, chili, chutney, walnut catsup, A I, Harvey's, Punch, Soyer's, Escoffier's, Oscar's (every culinary coryphee endeavors to createone)--our mustards and condiments in their different forms, if notactually dating back to Apicius, are, at least lineal descendants fromancient prototypes. To readers little experienced in kitchen practice such phrases (oftenrepeated by Apicius) as, "crush pepper, lovage, marjoram, " etc. , etc. , may appear stereotyped and monotonous. They have not survived inmodern kitchen parlance, because the practice of using spices, flavorsand aromas has changed. There are now in the market compounds, extracts, mixtures not used in the old days. Many modern spices cometo us ready ground or mixed, or compounded ready for kitchen use. Thishas the disadvantage in that volatile properties deteriorate morerapidly and that the goods may be easily adulterated. The Bavarians, under Duke Albrecht, in 1553 prohibited the grinding of spices forthat very reason! Ground spices are time and labor savers, however. Modern kitchen methods have put the old mortar practically out ofexistence, at the expense of quality of the finished product. THE "LABOR ITEM" The enviable Apicius cared naught for either time or labor. He gavethese two important factors in modern life not a single thought. Hisculinary procedures required a prodigious amount of labor and efforton the part of the cooks and their helpers. The labor item neverworried any ancient employer. It was either very cheap or entirelyfree of charge. The selfish gourmet (which gourmet is not selfish?) almost wonderswhether the abolition of slavery was a well-advised measure in modernsocial and economic life. Few people appreciate the labor cost inexcellent cookery and few have any conception of the cost of good foodservice today. Yet all demand both, when "dining out, " at least. Who, on the other hand, but a brute would care to dine well, "taking it outof the hide of others?" Hence we moderns with a craving for _gourmandise_ but minusappropriations for skilled labor would do well to follow the exampleof Alexandre Dumas who cheerfully and successfully attended to his owncuisine. Despite an extensive fiction practice he found time to edit"Le Grand Dictionnaire de Cuisine" and was not above writing mustardadvertisements, either. SUMPTUARY LAWS The appetite of the ancients was at times successfully curbed bysumptuary laws, cropping out at fairly regular intervals. These laws, usually given under the pretext of safeguarding the morals of thepeople and accompanied by similar euphonious phrases were, like modernprohibitions, vicious and virulent effusions of the predatory instinctin mankind. We cannot give a chronological list of them here, and areciting them merely to illustrate the difficulty confronting theprospective ancient host. During the reign of Cæsar and Augustus severe laws were passed, fixingthe sums to be spent for public and private dinners and specifying theedibles to be consumed. These laws classified gastronomic functionswith an ingenious eye for system, professing all the time to protectthe public's morals and health; but they were primarily designed toreplenish the ever-vanishing contents of the Imperial exchequer andto provide soft jobs for hordes of enforcers. The amounts allowed tobe spent for various social functions were so ridiculously small inour own modern estimation that we may well wonder how a Roman hostcould have ever made a decent showing at a banquet. However, he andthe cooks managed somehow. Imperial spies and informers wereomnipresent. The market places were policed, the purchases byprospective hosts carefully noted, dealers selling supplies and cooks(the more skillful kind usually) hired for the occasion were bribed toreveal the "menu. " Dining room windows had to be located convenientlyto allow free inspection from the street of the dainties served; thepassing Imperial food inspector did not like to intrude upon thesanctity of the host's home. The pitiable host of those days, hisunenviable guests and the bewildered cooks, however, contrived andconspired somehow to get up a banquet that was a trifle better than aChicago quick lunch. How did they do it? In the light of modern experience gained by modern governmentsdillydallying with sumptuary legislation that has been discarded as abad job some two thousand years ago, the question seems superfluous. _Difficile est satyram non scribere!_ To make a long story short: TheRoman host just broke the law, that's all. Indeed, those who made thelaws were first to break them. The minions, appointed to uphold thelaw, were easily accounted for. Any food inspector too arduous in thepursuit of his duty was disposed of by dispatching him to the rearentrance of the festive hall, and was delivered to the tender care ofthe chief cook. Such was the case during the times of Apicius. Indeed, the Roman ideaof good cheer during earlier epochs was provincial enough. It wassimply barbaric before the Greeks showed the Romans a thing or two incookery. The methods of fattening fowl introduced from Greece wassomething unheard-of! It was outrageous, sacrilegious! Senators, orators and other self-appointed saviors of humanity thundered againstthe vile methods of tickling the human palate, deftly employing allthe picturesque tam-tam and _élan_ still the stock in trade of ever somany modern colleagues in any civilized parliament. The speeches, tobe sure, passed into oblivion, the fat capons, however, stayed in thebarnyards until they had acquired the saturation point of tenderluscious calories to be enjoyed by those who could afford them. Howthe capon was "invented" is told in a note on the subject. Many other so-called luxuries, sausage from Epirus, cherries from thePontus, oysters from England, were greeted with a studied hostility bythose who profited from the business of making laws and publicopinion. Evidently, the time and the place was not very propitious forgastronomic over-indulgence. Only when the ice was broken, when thedisregard for law and order had become general through the continuouspractice of contempt for an unpopular sumptuary law, when corruptionhad become wellnigh universal chiefly thanks to the examples set bythe higher-ups, it was then that the torrent of human passion andfolly ran riot, exceeding natural bounds, tearing everything withthem, all that is beautiful and decent, thus swamping the great empirebeyond the hopes for any recovery. APICIUS THE WRITER Most of the Apician directions are vague, hastily jotted down, carelessly edited. One of the chief reasons for the eternalmisunderstandings! Often the author fails to state the quantities tobe used. He has a mania for giving undue prominence to expensivespices and other (quite often irrelevant) ingredients. Plainly, Apicius was no writer, no editor. He was a cook. He took it forgranted that spices be used within the bounds of reason, but he couldnot afford to forget them in his formulæ. Apicius surely pursues the correct culinary principle of incorporatingthe flavoring agents during the process of cooking, contrary to manymoderns who, vigorously protesting against "highly seasoned" and"rich" food, and who, craving for "something plain" proceed toinundate perfectly good, plain roast or boiled dishes with a deluge ofany of the afore-mentioned commercial "sauces" that have absolutely norelation to the dish and that have no mission other than to grantrelief from the deadening monotony of "plain" food. Chicken or mutton, beef or venison, finnan haddie or brook trout, eggs or oysters thus"sauced, " taste all alike--sauce! To use such ready-made sauces withdishes cooked _à l'anglaise_ is logical, excusable, almost advisable. Even the most ascetic of men cannot resist the insidiousness of spicydelights, nor can he for any length of time endure the insipidity ofplain food sans sauce. Hence the popularity of such sauces amongstpeople who do not observe the correct culinary principle of seasoningfood judiciously, befitting its character, without spoiling but ratherin enhancing its characteristics and in bringing out its flavor at theright time, namely during coction to give the kindred aromas a chanceto blend well. Continental nations, adhering to this important principle of cookery(inherited from Apicius) would not dream of using ready-made (English)sauces. We have witnessed real crimes being perpetrated upon perfectlyseasoned and delicately flavored _entrées_. We have watchedill-advised people maltreat good things, cooked to perfection, evenbefore they tasted them, sprinkling them as a matter of habit, withquantities of salt and pepper, paprika, cayenne, daubing them withmustards of every variety or swamping them with one or several of thecommercial sauce preparations. "Temperamental" chefs, men who knowtheir art, usually explode at the sight of such wantonness. Whichpainter would care to see his canvas varnished with all the hues inthe rainbow by a patron afflicted with such a taste? Perhaps the craving for excessive flavoring is an olfactory delirium, a pathological case, as yet unfathomed like the excessive craving forliquor, and, being a problem for the medical fraternity, it is only ofsecondary importance to gastronomy. To say that the Romans were afflicted on a national scale with astrange spice mania (as some interpreters want us to believe) would beequivalent to the assertion that all wine-growing nations were nationsof drunkards. As a matter of fact, the reverse is the truth. Apicius surely would be surprised at some things we enjoy. _Voilà_, arecipe, "modern, " not older than half a century, given by us in theApician style or writing: Take liquamen, pepper, cayenne, eggs, lemon, olive oil, vinegar, white wine, anchovies, onions, tarragon, pickledcucumbers, parsley, chervil, hard-boiled eggs, capers, green peppers, mustard, chop, mix well, and serve. Do you recognize it? This formula sounds as phantastic, as "weird" andas "vile" as any of the Apician concoctions, confusing even awell-trained cook because we stated neither the title of thispreparation nor the mode of making it, nor did we name the ingredientsin their proper sequence. This mystery was conceived with anillustrative purpose which will be explained later, which may and maynot have to do with the mystery of Apicius. Consider, for a moment, this mysterious creation No. 2: Take bananas, oranges, cherries, flavored with bitter almonds, fresh pineapple, lettuce, fresh peaches, plums, figs, grapes, apples, nuts, cream cheese, olive oil, eggs, white wine, vinegar, cayenne, lemon, salt, white pepper, dry mustard, tarragon, rich sour cream, chop, mix, whip well. Worse yet! Instead of having our appetite aroused the very perusal ofthis quasi-Apician _mixtum compositum_ repels every desire to partakeof it. We are justly tempted to condemn it as being utterlyimpossible. Yet every day hundreds of thousand portions of it are soldunder the name of special fruit salad with _mayonnaise mousseuse_. Theabove mystery No. 1 is the justly popular tartar sauce. Thus we could go on analyzing modern preparations and make them appearas outlandish things. Yet we relish them every day. The ingredients, obnoxious in great quantities, are employed with common sense. We arenot mystified seeing them in print; they are usually given in clearlogical order. This is not the style of Apicius, however. LATIN CUNNING We can hardly judge Apicius by what he has revealed but we rathershould try to discover what he--purposely or otherwise--has concealedif we would get a good idea of the ancient kitchen. This thoughtoccurred to us at the eleventh hour, after years of study of the textand after almost despairing of a plausible solution of its mysteries. And it seems surprising that Apicius has never been suspected beforeof withholding information essential to the successful practice of hisrather hypothetical and empirical formulæ. The more we scrutinizethem, the more we become convinced that the author has omitted vitaldirections--same as we did purposely with the two modern examplesabove. Many of the Apician recipes are dry enumerations of ingredientssupposed to belong to a given dish or sauce. It is well-known that inchemistry (cookery is but applied chemistry) the knowledge of therules governing the quantities and the sequence of the ingredients, their manipulation, either separately or jointly, either successivelyor simultaneously, is a very important matter, and that violation orignorance of the process may spell failure at any stage of theexperiment. In the kitchen this is particularly true of baking andsoup and sauce making, the most intricate of culinary operations. There may have been two chief reasons for concealing necessaryinformation. Apicius, or more likely the professional collectors ofthe recipes, may have considered technical elaboration of the formulæquite superfluous on the assumption that the formulæ were forprofessional use only. Every good practitioner knows, with ingredientsor components given, what manipulations are required, what effects aredesired. Even in the absence of detailed specifications, theexperienced practitioner will be able to divine correct proportions, by intuition. As a matter of fact, in cookery the mention in the rightplace of a single ingredient, like in poetry the right word, oftensuffices to conjure up before the gourmet's mental eye vistas ofdelight. Call it inspiration, association of ideas or what you please, a single word may often prove a guide, a savior. Let us remember that in Apicii days paper (parchment, papyrus) andwriting materials were expensive and that, moreover, the ability ofcorrect logical and literary expression was necessarily limited in thecase of a practising cook who, after all, must have been the collectorof the Apician formulæ. This is sufficiently proven by the _linguacoquinaria_, the vulgar Latin of our old work. In our opinion, theancient author did not consider it worth his while to give anythingbut the most indispensable information in the tersest form. This hecertainly did. A comparison of his literary performance with that ofthe artistic and accomplished writer of the Renaissance, Platina, willat once show up Apicius as a hard-working practical cook, a man whoknew his business but who could not tell what he knew. Like ever so many of his successors, he could not refrain frombeginning and concluding many of his articles with such superfluitiesas "take this" and "And serve, " etc. , all of which shows him up as agenuine cook. These articles, written in the most laconic languagepossible--the language of a very busy, very harassed, very hurriedman, are the literary product of a cook, or several of them. The other chief motive for condensing or obscuring his text has a moresubtle foundation. Indeed, we are surprised that we should possess sogreat a collection of recipes, representing to him who could use themcertain commercial and social value. The preservation of Apicius seemsentirely accidental. Experienced cooks were in demand in Apicii times;the valuation of their ministrations increased proportionately to theprogress in gastronomy and to the prosperity of the nation. DuringRome's frugal era, up to 200 B. C. The primitive cooks were just slavesand household chattels; but the development of their trade into anart, stimulated by foreign precepts, imported principally from Greece, Sicily and Asia Minor, opened up to the practitioners not only thedoor to freedom from servitude but it offered even positions of wealthwith social and political standing, often arousing the envy, satire, criticism of bona-fide politicians, journalists, moralists, satiristsand of the ever-present hordes of parasites and hangers-on. Some cooksbecame confidants, even friends and advisors of men in high places, emperors, (cf. Life of Vitellius) and through their subtle influenceupon the mighty they may have contributed in no mean measure to thefate of the nation. But such invisible string-pullers have not beenconfined to those days alone. (Take Rasputin! Take the valet toWilliam I, reputed to have had more "say" than the mighty Bismarck, who, as it developed, got "the air" while the valet died in hisberth. ) Such being the case, what potential power reposed in a greasy cookerymanuscript! And, if so, why bare such wonderful secrets to Tom, Dickand Harry? Weights and measures are given by Apicius in some instances. But justsuch figures can be used artfully to conceal a trap. Any mediocrecook, gaining possession of a choice collection of detailed anditemized recipes would have been placed in an enviable position. Experimenting for some time (at his master's expense) he would soonreach that perfection when he could demand a handsome compensation forhis ministrations. Throughout antique times, throughout the middleages down to the present day (when patent laws no longer protect asecret) strict secrecy was maintained around many useful and lucrativeformulæ, not only by cooks, but also by physicians, alchemists and thevarious scientists, artisans and craftsmen. Only the favoriteapprentice would be made heir to or shareholder in this importantstock in trade after his worthiness had been proven to his master'ssatisfaction, usually by the payment of a goodly sum ofmoney--apprentice's pay. We remember reading in Lanciani (Rodolfo L. :Ancient Rome in the Light of Recent Discoveries) how in the entirehistory of Rome there is but one voice, that of a solitary, noble-minded physician, complaining about the secrecy that was beingmaintained by his colleagues as regards their science. To be sure, those fellows had every reason in the world for keeping quiet: sopreposterous were their methods in most cases! This secrecy indeedmust have carried with it a blessing in disguise. Professional reservewas not its object. The motive was purely commercial. Seeing where the information given by Apicius is out of reason andunintelligible we are led to believe that such text is by no means tobe taken very literally. On the contrary, it is quite probable thatweights and measures are not correct: they are quite likely to be ofan artful and studied unreliability. A secret private code is oftenemployed, necessitating the elimination or transposition of certainwords, figures or letters before the whole will become intelligibleand useful. If by any chance an uninitiated hand should attempt tograsp such veiled directions, failure would be certain. We confess tohave employed at an early stage of our own career this same strategyand time-honored camouflage to protect a precious lot of recipes. Promptly we lost this unctuous manuscript, as we feared we would; ifnot deciphered today, the book has long since been discarded as beinga record of the ravings of a madman. The advent of the printing press changed the situation. With Platina, ca. 1474, an avalanche of cookery literature started. The secrets ofScappi, "_cuoco secreto_" to the pope, were "scooped" by anenterprising Venetian printer in 1570. The guilds of French mustardmakers and sauce cooks (precursors of modern food firms andmanufacturers of ready-made condiments) were a powerful tribe ofsecret mongers in the middle ages. English gastronomic literature ofthe 16th, 17th and even the 18th century is crowded with "closetsopened, " "secrets let out" and other alluring titles purporting toregale the prospective reader with profitable and appetizing secretsof all sorts. Kitchen secrets became commercial articles. These remarks should suffice to illustrate the assumption that theApicius book was not created for publication but that it is acollection of abridged formulæ for private use, a treasure chest as itwere, of some cook, which after the demise of its owner, collector, originator, a curious world could not resist to play with, althoughbut a few experienced masters held the key, being able to make use ofthe recipes. MEAT DIET In perusing Apicius only one or two instances of cruelty to animalshave come to our attention (cf. Recipes No. 140 and 259). Cruelmethods of slaughter were common. Some of the dumb beasts that were tofeed man and even had to contribute to his pleasures and enjoyment oflife by giving up their own lives often were tortured in cruel, unspeakable ways. The belief existed that such methods might increasethe quality, palatability and flavor of the meat. Such beliefs andmethods may still be encountered on the highways and byways in Europeand Asia today. Since the topic, strictly speaking does not belonghere, we cannot depict it in detail, and in passing make mention of itto refer students interested in the psychology of the ancients to suchdetails as are found in the writings of Plutarch and other ancientwriters during the early Christian era. It must be remembered, however, that such writers (including the irreproachable Plutarch)were advocates of vegetarianism. Some passages are inspired by truehumane feeling, but much appears to be written in the interest ofvegetarianism. The ancients were not such confirmed meat eaters as the modern Westernnations, merely because the meat supply was not so ample. Beef wasscarce because of the shortage of large pastures. The cow was sacred, the ox furnished motive power, and, after its usefulness was gone, themuscular old brute had little attraction for the gourmet. Today livesa race of beef eaters. Our beef diet, no doubt is bound to changesomewhat. Already the world's grazing grounds are steadilydiminishing. The North American prairies are being parcelled off intosmall farms the working conditions of which make beef raisingexpensive. The South American pampas and a strip of coastal land inAustralia now furnish the bulk of the world's beef supply. PerhapsNorthern Asia still holds in store a large future supply of meat butthis no doubt will be claimed by Asia. Already North America isacclimating the Lapland reindeer to offset the waning beef, to utilizeits Northern wastes. With the increasing shortage of beef, with the increasing facilitiesfor raising chicken and pork, a reversion to Apician methods ofcookery and diet is not only probably but actually seems inevitable. The ancient bill of fare and the ancient methods of cookery wereentirely guided by the supply of raw materials--precisely like ours. They had no great food stores nor very efficient marketing andtransportation systems, food cold storage. They knew, however, to takecare of what there was. They were good managers. Such atrocities as the willful destruction of huge quantities of foodof every description on the one side and starving multitudes on theother as seen today never occurred in antiquity. Many of the Apician dishes will not appeal to the beef eaters. It isworthy of note that much criticism was heaped upon Apicius some 200years ago in England when beef eating became fashionable in thatcountry. The art of Apicius requires practitioners of superiorintellect. Indeed, it requires a superior clientèle to appreciateApician dishes. But practitioners that would pass the requirements ofthe Apician school are scarce in the kitchens of the beef eaters. Wecannot blame meat eaters for rejecting the average _chef d'œuvre_set before them by a mediocre cook who has learned little besides theroasting or broiling of meats. Once the average man has acquired ataste for the refined compositions made by a talented and experiencedcook, say, a composition of meats, vegetables or cereals, properly"balanced" by that intuition that never fails the real artist, thefortunate diner will eventually curtail the preponderant meat diet. Aglance at some Chinese and Japanese methods of cookery may perhapsconvince us of the probability of these remarks. Nothing is more perplexing and more alarming than a new dish, but wecan see in a reversion to Apician cookery methods only a dieteticbenefit accruing to this so-called white race of beef eaters. Apicius certainly excels in the preparation of vegetable dishes (cf. His cabbage and asparagus) and in the utilization of parts of foodmaterials that are today considered inferior, hardly worth preparingfor the table except by the very careful and economical housekeeper. Properly prepared, many of these things are good, often morenutritious than the dearer cuts, and sometimes they are reallydelicious. One has but to study the methods of ancient and intelligent people whohave suffered for thousands of years under the perennial shortage offood supplies in order to understand and to appreciate Apicianmethods. Be it far from us to advocate their methods, or to wish uponus the conditions that engendered such methods; for such practiceshave been pounded into these people by dire necessity. They havegraduated from the merciless school of hunger. Food materials, we repeat, were never as cheap and as abundant as theyare today. But who can say that they always will be so in the future? SCIENCE CONFIRMING ANCIENT METHODS We must not overlook the remarkable intuition displayed by theancients in giving preference to foods with body- and blood-buildingproperties. For instance, the use of liver, particularly fish liveralready referred to. The correctness of their choice is now beingconfirmed by scientific re-discoveries. The young science of nutritionis important enough to an individual who would stimulate or preservehis health. But since constitutions are different, the most carefullyconceived dietary may apply to one particular individual only, provided, however, that our present knowledge of nutrition be correctand final. This knowledge, as a matter of fact, is being revised andchanged constantly. If dietetics, therefore, were important enough to have any bearing atall upon the well-defined methods of cookery, we might go into detailanalyzing ancient methods from that point of view. To call attentionto the "economy, " the stewardship, or craftsmanship, in ancientmethods and to the truly remarkable intuition that guided the ancientcooks is more important. Without these qualities there can be nohigher gastronomy. Without high gastronomy no high civilization ispossible. The honest and experienced nutrition expert, though perhapspersonally opposed to elaborate dining, will discover through closestudy of the ancient precepts interesting pre-scientific andwell-balanced combinations and methods designed to jealously guard thevitamins and dietetic values in dishes that may appear curiously "new"to the layman that would nevertheless receive the unqualified approvalof modern science. We respect the efforts of modern dietitians and food reformers; but weare far removed from the so-called "simple" and "plain" foodsadvocated by some well-meaning individuals. With the progress ofcivilization we are farther and farther drifting away from it. Evenbarbaric and beastly food is not "simple. " This furtive "intuition" in cookery (in the absence of scientificfacts because of the inability of cooks to transform empiricaltraditions into practical rules emanating from understood principles)still prevails today. It guides great chefs, saves time spent inscientific study. The much criticized "unnatural union of sugar and meats" of theancients still exists today in many popular examples of cookery: lamband mint sauce, steak and catsup, mutton and currant jelly, pork andapples (in various forms), oyster cocktail, poultry and compôte, goosewith apple and raisin dressing, venison and Cumberland sauce, mincepie, plum pudding--typical survivals of ancient traditions. "Intuition" is still preceding exact science, and "unnatural unions"as in social, political and any other form of life, seem to be therule rather than the exception. DISGUISING FOODS Apicius is often blamed for his endeavor to serve one thing under theguise of another. The reasons for such deceptions are various ones. Fashion dictated it. Cooks were not considered "clever" unless theycould surprise guests with a commonplace food material so skillfullyprepared that identification was difficult or impossible. Anotherreason was the absence of good refrigeration, making "masking"necessary. Also the ambition of hosts to serve a cheaper food for amore expensive one--veal for chicken, pork for partridge, and so on. But do we not indulge in the same "stunts" today? We either do it withthe intention of deceiving or to "show off. " Have we not "Mock TurtleSoup, " _Mouton à la Chasseur_, mutton prepared to taste like venison, "chicken" salad made of veal or of rabbit? In Europe even today muchof the traditional roast hare is caught in the alley, and it belongsto a feline species. "Roof hare. " FOOD ADULTERATIONS There is positive evidence of downright frauds and vicious foodadulteration in the times of Apicius. The old rascal himself is notabove giving directions for rose wine without roses, or how to make aspoiled honey marketable, and other similar adulterations. Those ofour readers with sensitive gastronomic instinct had better skip theparagraphs discussing the treatment of "birds with a goatish smell. "But the old food adulterators are no match for their modernsuccessors. Too, some of our own shams are liable to misinterpretation. Incenturies to come our own modern recipes for "Scotch Woodcock" or"Welsh rabbit" may be interpreted as attempts on our part to hoodwinkguests by making game birds and rabbits out of cheese and bread, likeTrimalchio's culinary artists are reputed to have made suckling pigsout of dough, partridges of veal, chicken of tunny fish, and _viceversa_. What indeed would a serious-minded research worker a thousandyears hence if unfamiliar with our culinary practice and traditionsmake of such terms as _pette de nonne_ as found in many old Frenchcookery books, or of the famous _suttelties_ (subtleties)--theconfections once so popular at medieval weddings? The ramifications of the _lingua coquinaria_ in any country aremanifold, and the culinary wonderland is full of pitfalls even for theexperienced gourmet. REACHING THE LIMIT Like in all other branches of ancient endeavor, cookery had reached astate of perfection around the time of Apicius when the only chancefor successful continuation of the art lay in the conquest of newfields, i. E. , in expansion, generalization, elaboration and ininfluence from foreign sources. We have witnessed this in Frenchcookery which for the last hundred years has successfully expanded andhas virtually captured the civilized parts of the globe, subjecthowever, always to regional and territorial modifications. This desirable expansion of antique cookery did not take place. It wasviolently and rather suddenly checked principally by political andeconomic events during the centuries following Apicius, perhapsprincipally by the forces that caused the great migration (the veryquest of food!). Suspension ensued instead. The heirs to the ancientculture were not yet ready for their marvelous heritage. Besides theircultural unpreparedness, the cookery of the ancients, like theirhumor, did not readily appeal to the "Nordic" heirs. Both are sosubtle and they depend so much upon the psychology and the economicconditions of a people, and they thus presented almost unsurmountableobstacles to the invaders. Still lo! already in the fifth century, theGoth Vinithaharjis, started to collect the Apician precepts. OUR PREDECESSORS The usefulness in our days of Apicius as a practical cookery book hasbeen questioned, but we leave this to our readers to decide after theperusal of this translation. If not useful in the kitchen, if we cannot grasp its moral, what, then, is Apicius? Merely a curio? The existing manuscripts cannot be bought; the old printed editionsare highly priced by collectors, and they are rare. Still, the fewpersons able to read the messages therein cannot use them: they arenot practitioners in cookery. None of the Apician editors (except Danneil and the writer) wereexperienced practising gastronomers. Humelbergius, Lister, Bernholdwere medical men. Two serious students, Schuch and Wuestemann, gave upacademic positions to devote a year to the study of modern cookery inorder to be able to interpret Apicius. These enthusiasts overlooked, however, two facts: Apicius cannot be understood by inquiring intomodern average cookery methods, nor can complete mastery of cookery, practical as well as theoretical, including the historical andphysiological aspects of gastronomy be acquired in one year. RichardGollmer, another Apicius editor, declares that the results of thiscourse in gastronomy were negative. We might add here that Schuch'sedition of Apicius, apart from the unwarranted inclusion of the_excerpta_ of Vinidarius is the least reliable of all editions. Gollmer published a free version of Apicius in German in 1909. If hedid not render the original very faithfully and literally, it mustbe said in all fairness that his methods of procedure were correct. Gollmer attempted to interpret the ancient text for the modernreader. Unfortunately he based his work upon that of Schuch andWuestemann and Lister. A year or so later Eduard Danneil published aversion of his own, also based on Schuch. This editor is apractising _chef_, --_Hof-Traiteur_ or caterer to the court of one ofthe then reigning princes of Germany. Danneil's preface is dated1897, though the date of publication is 1911. In view of the factthat Gollmer had covered the ground and that Danneil added nothingnew to Apician lore, his publication seems superfluous. Danneil'stranslation differs in that the translator adhered literally to thequestionable Schuch version whereas Gollmer aspired to a free andreadable version for an educated public. A comparison reveals that the one author is not a cook while the otheris not a savant. Like the scholars who tried their hand at cookery, there are a numberof worthy and ambitious practitioners of cookery who have endeavoredto reach the heights of scholarship, among them Carême and Soyer, menof great calibre. Unfortunately, the span of human life is short, thecapacity of the human mind is limited. Fruitful achievements in widelydifferent fields of endeavor by one man are rare. This is merely toillustrate the extreme difficulty encountered by anyone bent on aventuresome exploration of our subject and the very narrow chances ofsuccess to extricate himself with grace from the two-thousand year oldlabyrinth of philosophical, historical, linguistical and gastronomicaltechnicalities. This task will become comparatively easy, however, and surelyinteresting and with a foreboding of many delights and surprises if wepenetrate the jungle aided by the experience of predecessors, steadfastly relying on the "theory of evolution" as a guide, and armedwith the indispensable equipment for gastronomical research, i. E. , thepractical and technical knowledge of cookery, mastery of languages, augmented by practical experience gathered by observations and travelin many lands, and last but not least, if we are obsessed with thefixed idea that so menial a subject is worth all the bother. We have purposely refrained from presenting here a treatise in thecustomary scientific style. We know, there are repetitions, digressions, excursions into adjacent fields that may be open tocriticism. We really do not aim to make this critical review anexhibition of scholarly attainments with all the necessary brevity, clarity, scientific restraint and etiquette. Such style would beentirely out of our line. Any bookish flavor attaching itself to ourwork would soon replace a natural fragrance we aim to preserve, namelyour close contact with the subject. Those interested in the scholarlywork that has been contributed to this cause are referred to modernmen like Vollmer, Giarratano, Brandt and others named in thebibliography. Of the older scientists there is Martinus Lister, a manwhose knowledge of the subject is very respectable and whose devotionto it is unbounded, whose integrity as a scientist is above reproach. His notes and commentaries together with those of Humelbergius, theeditor-physician of Zürich, will be enjoyed and read with profit byevery antiquary. The labors of Bernhold and Schuch are meritoriousalso, the work, time, and _esprit_ these men have devoted to thesubject is enormous. As for Torinus, the opinions are divided. Humelbergius ignores him, Gryphius pirates him, Lister scorns him, welike him. Lister praises his brother physician, Humelbergius: _Doctusquidem vir et modestus!_ So he is! The notes by Humelbergius alone andhis word: _Nihil immutare ausi summus!_ entitles him to all the praiseLister can bestow. Unfortunately, the sources of his information areunknown. Lacking these, we have of course no means of ascertaining whether healways lived up to his word that he is not privileged to change. Humelbergius and Lister may have made contributions of value from aphilological point of view but their work appears to have less meritgastronomically than that of Torinus. To us the Basel editor oftenseems surprisingly correct in cases where the gastronomical characterof a formula is in doubt. In rendering the ancient text into English we, too, have endeavored tofollow Humelbergii example; hence the almost literal translation ofthe originals before us, namely, Torinus, Humelbergius, Lister, Bernhold, Schuch and the latest, Giarratano-Vollmer which reached usin 1925 in time for collating. We have wavered often and long whetheror not to place alongside this English version the original Latintext, but due to the divergencies we have finally abandoned the idea, for practical reasons alone. In translating we have endeavored to clear up mysteries and errors;this interpretation is a work quite apart and independent of that ofthe translation. It is merely the sum and substance of our practicalexperience in gastronomy. It is not to be taken as an attempt tochange the original but is presented in good faith, to be taken on itsface value. This interpretation appears in the form of notes directlyunder each article, for quick reference and it is our wish that it beof some practical service in contributing to the general understandingand appreciation of our ancient book. For the sake of expediency we have numbered and placed a title (inEnglish) on each ancient recipe, following the example of Schuch. Thisprocedure may be counted against us as a liberty taken with the text. The text has remained inviolate. We have merely aimed at a rationaland legible presentation--work within the province and the duty of aneditor-translator and technical expert. We do not claim credit for any other work connected with the task ofmaking this most unique book accessible to the English speaking publicand for the competition for scholastic laurels we wish to stay _horsde combat_. We feel we are not privileged to pass final judgment uponthe excellent work done by sympathetic and erudite admirers of ourancient book throughout the better part of four centuries, and wecannot side with one or the other in questions philological, historical, or of any other nature, except gastronomical. We aredeeply indebted to all of our predecessors and through conversationsand extensive correspondence with other modern researchers, Dr. EdwardBrandt and Dr. Margaret B. Wilson, we are enabled to predict newdevelopments in Apician research. The debates of the scientists, itappears, are not yet closed. As a matter of fact, the various differences of opinion in minorquestions are of little import to us as compared with the delightfulfact that we here possess an Apicius, not only a genuine Roman, but an"honest-to-goodness" human being besides. A jolly fellow is Apiciuswith a basketful of happy messages for a hungry world. We thereforewant to make this work of ours the entertainment and instruction thesubject deserves to be. If we succeed in proving that Apicius is not amummified, bone-dry classic but that he has "the goods, " namely somereal human merit we shall have accomplished more than the savants towhom this popularization of our hero has been denied so far. After all, we live in a practical age, and it is the practical value, the matter-of-fact contribution to our happiness and well-being by thework of any man, ancient or modern, which counts in these days ofmaterialism. So let us tell the truth, and let us sum up in a few words: We do not know who Apicius is. We do not know who wrote the bookbearing his name. We do not know when it was written, or whether itis of Greek or of Roman origin. Furthermore, we do not understand manyof its precepts! We do know, however, that it is the oldest work dealing with the foodand the cookery of the ancient world's greatest empire, and that, assuch, it is of the utmost interest and importance to us. In this sense we have endeavored to treat the book. DINING IN APICIAN STYLE Past attempts to dine à l'Apicius invariably have ended disastrously. Eager _gourmets_, ever on the look-out for something new, and curiousscholars have attempted to prepare dishes in the manner prescribed byApicius. Most of such experimenters have executed the old preceptsliterally, instead of trying to enter into their spirit. "_Das Land der Griechen mit der Seele suchen!_" says Goethe. Thefriends of Apicius who failed to heed this advice, also failed tocomprehend the precepts, they were cured of their curiosity, andblamed the master for their own shortcomings. Christina, queen ofSweden, was made ill by an attempt of this kind to regale her majestywith a rare Apician morsel while in Italy as the guest of some noble. But history is dark on this point. Here perhaps Apicius is blamed fora dastardly attempt on the royal lady's life for this daughter of theProtestant Gustavus Adolphus was in those days not the only crownedhead in danger of being dispatched by means of some tempting morselsmilingly proffered by some titled rogue. A deadly dish under thedisguise of "Apicius" must have been particularly convenient in thosedays for such sinister purposes. The sacred obligations imposed upon"barbarians" by the virtue of hospitality had been often forgotten bythe super-refined hosts of the Renaissance. But Apicius continued to prove unhealthful to a number of lateramateurs. Lister, with his perfectly sincere endeavor to popularizeApicius, achieved precisely the opposite. The publication of his workin London, 1705, was the signal for a number of people, scholars andothers, to crack jokes, not at the expense of Apicius, as theyimagined, but to expose their own ignorance. Smollet, Dr. W. King("Poor starving wit"--Swift), Dr. Hunter and others. More recently, aparty of English dandies, chaperoned, if we remember correctly, by theponderous George Augustus Sala, fared likewise badly in their attemptto stage a Roman feast, being under the impression that the days ofTiberius and the mid-Victorian era may be joined with impunity, _à laminute_, as it were. Even later, in one of the (alas! not so many) good books ongastronomy, "Kettner's Book of the Table, " London, 1877, the excellentauthor dismisses Roman cookery with a few lines of "warning. " Kettner, admirer of Sala, evidently was still under the baneful influence. Twenty years later, Danneil, colleague of Kettner's, joined the chorusof "irreverent critics. " They all based their judgment on mere idleconversation, resulting from disappointments in ill-fated attempts tocook in the Apician style. Even the best experts, it appears, fallvictims to the mysterious spell surrounding, protecting things ofsacred antiquity, hovering like an avenging angel over them, to wardoff all "irreverent critics" and curious intruders. THE PROOF OF THE PUDDING After all, the proof of the pudding is in the eating. This homelysolid wisdom is literally true of our good old Apicius. We have testedmany of his precepts, and have found them practical, good, evendelightful. A few, we will say, are of the rarest beauty and ofconsummate perfection in the realm of gastronomy, while some othersagain are totally unintelligible for reasons sufficiently explained. Always remembering Humelbergius, we have "laid off" of these torsos, recommending them to some more competent commentator. Many of theancient formula tried have our unqualified gastronomic approval. If our work has not differed from that of our predecessors, if itshows the same human frailties and foibles, we have at least one markof distinction among the editors in that we have subjected theoriginal to severe practical tests as much as this is possible withour modern food materials. We experienced difficulty in securingcertain spices long out of use. Nevertheless, the experience ofactually sampling Apician dishes and the sensation of dining in themanners of the Cæsars are worth the trouble we took with Apicius. Thisis a feeling of partaking of an entirely new dish, met with bothexpectancy and with suspicion, accentuated by the hallowed traditionssurrounding it which has rewarded us for the time and expense devotedto the subject. Ever since we have often dined in the classicalfashion of the ancients who, after all, were but "folks" likeourselves. If you care not for the carnal pleasures in Apician gastronomy--for_gulam_, --if you don't give a fig for philology, there still is somethinghealthy, something infinitely soothing and comforting--"educational"--inthe perusal of the old book and in similar records. When we see Apicius, the famous "epicure" descending to the very levelof a common food "fakir, " giving directions for making Liburnian oilthat has never seen that country. .. . When we note, with a gentle shudder, that the grafters of Naples, defying even the mighty Augustus, leveled the "White Earth Hill" nearPuteoli because an admixture of plaster paris is exceedinglyprofitable to the milling profession. .. . When Apicius--celebrated glutton--resorts to the comparativelyharmless "stunt" of keeping fresh vegetables green by boiling them ina copper kettle with soda. .. . When we behold hordes of ancient legislators, posing as dervishes ofmoderation, secretly and openly breaking the prohibition laws of theirown making. .. . When we turn away from such familiar sights and, in a more jovialmood, heartily laugh at the jokes of that former mill slave, Plautus(who could not pay his bills) and when we wonder why his wise crackssound so familiar we remember that we have heard their modern versionsonly yesterday at the Tivoli on State Street. .. . When, finally, in the company of our respected Horatius we hear himsay in the slang of his day: _Ab ovo usque ad mala_, and compare thisbright saying with our own dear "From Soup to Nuts. ". .. Then we arrive at the comforting conclusion that we moderns are eithervery ancient and backward or that indeed the ancients are very modernand progressive; and it is our only regret that we cannot decide thisperplexing situation to our lasting satisfaction. Very true, there may be nothing new under the sun, yet nature goes oneternally fashioning new things from old materials. Eternallydemolishing old models in a manner of an economical sculptor, natureuses the same old clay to create new specimens. Sometimes natureslightly alters the patterns, discarding what is unfit for hermomentary enigmatic purposes, retaining and favoring that whichpleases her whimsical fancy for the time being. Cookery deals exclusively with nature's works. Books on cookery areessentially books on nature's actions and reactions. In the perpetual search for perfection, life has accomplished oneremarkable thing: the development of man, the animal which cooks. Gradually nature has revealed herself to man principally through thefood he takes, cooks and prepares for the enjoyment of himself and hisfellow men. THE COOKING ANIMAL The gastronomer is the highest development of the cooking animal. He--artist, philosopher, metaphysician, religionist--stands with hishead bared before nature: overawed, contemplating her gifts, feastinghis eyes on beauteous forms and colors, inhaling intoxicatingfragrances, aromas, odors, matching them all artistically, partakingonly of what he needs for his own subsistence--eternally marveling atnature's inexhaustible resources and inventiveness, at her everlastingbounty born of everlasting fierce struggles. The gastronomer is grateful for the privilege of holding thecustodianship of such precious things, and he guards it like an officeof a sacred rite--ever gratefully, reverently adoring, cherishing thethings before him . .. Ever marveling . .. Ever alone, alone withnature. As for the overwhelming majority of the cooking animals, they behavemuch more "naturally. " They are a merry crowd, ever anticipating agood time, ever jolly, eager, greedy. Or, they are cranky, hungry, starved, miserable, and they turn savage now and then. Some aregluttonous. Many contract indigestion--nature's most subtlepunishment. If they were told that they must kill before they may cook--that mightspoil the appetite and dinner joy of many a tender-hearted devourer offellow-creatures. Heaven forbid! Being real children of nature, and behaving naturally, nature likes them, and we, too, certainly are well pleased with themajority. The only fly in the ointment of life is that we don't know what it isall about, and probably never will know. PROŒMII FINIS {Illustration: TRIPOD FOR THE GREAT CRATER Hildesheim Treasure} THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS ORIGINAL TRANSLATION FROM THE TEXTS OF TORINUS, HUMELBERGIUS, LISTER AND GIARRATANO-VOLLMER WITH NOTES AND COMMENTS {Illustration: "DINNER GONG" Heavy bronze disk and substantial "knocker" to signal slaves. Found inPompeii. "Hurry, fellows, the cakes are piping hot!"--Plautus. Ntl. Mus. , Naples, 78622; Field M. , 24133. } {Illustration: OVAL SERVICE DISH With two decorated handles. Hildesheim Treas. } THE TEN BOOKS OF APICIUS I. THE CAREFUL EXPERIENCED COOK. II. MINCES. III. THE GARDENER. IV. MISCELLANEOUS DISHES. V. LEGUMES. VI. POULTRY. VII. FANCY DISHES. VIII. QUADRUPEDS. IX. SEA FOOD. X. FISH SAUCES. THE EXCERPTS OFVINIDARIUS. [V. The Greek titles of the ten books point to a common Greek origin, indicating that Apicius is a collection of Greek monographs on variousbranches of cookery, specialization such as highly developedcivilizations would produce. Both the literary style and the contentsof the books point to different authors, as may be seen from the veryrepetitions of and similarities in subjects as in VI and VIII, and inIX and X. The absence of books on bread and cake baking, dessertcookery indicates that the present Apicius is not complete. ] BOOK I. THE CAREFUL EXPERIENCED COOK _Lib. I. Epimeles_ CHAP. I. FINE SPICED WINE. HONEY REFRESHER FOR TRAVELERS. CHAP. II. ROMAN VERMOUTH. CHAP. III. ROSE WINE. VIOLET WINE. ROSE WINE WITHOUT ROSES. CHAP. IV. LIBURNIAN OIL. CHAP. V. TO CLARIFY MUDDY WINE. CHAP. VI. TO IMPROVE A BROTH WITH A BAD ODOR. CHAP. VII. TO KEEP MEATS FRESH WITHOUT SALT. TO KEEP COOKED SIDES OF PORK. CHAP. VIII. TO MAKE SALT MEATS SWEET. CHAP. IX. TO KEEP FRIED FISH. TO KEEP OYSTERS. CHAP. X. TO MAKE LASER GO A LONG WAY. CHAP. XI. TO MAKE HONEY CAKES LAST. TO MAKE SPOILED HONEY GOOD. TO TEST SPOILED HONEY. CHAP. XII. TO KEEP GRAPES. TO KEEP POMEGRANATES. TO KEEP QUINCES. TO PRESERVE FRESH FIGS. TO KEEP CITRON. TO KEEP MULBERRIES. TO KEEP POT HERBS. TO PRESERVE SORREL. TO KEEP TRUFFLES. TO KEEP HARD-SKINNED PEACHES. CHAP. XIII. SPICED SALTS FOR MANY ILLS. CHAP. XIV. TO KEEP GREEN OLIVES. CHAP. XV. CUMIN SAUCE FOR SHELLFISH. ANOTHER. CHAP. XVI. LASER FLAVOR. ANOTHER. CHAP. XVII. WINE SAUCE FOR TRUFFLES. ANOTHER. CHAP. XVIII. OXYPORUM. CHAP. XIX. HYPOTRIMA. CHAP. XX. OXYGARUM, DIGESTIVE. ANOTHER. CHAP. XXI. MORTARIA. I [1] FINE SPICED WINE _CONDITUM PARADOXUM_ THE COMPOSITION OF [this] EXCELLENT SPICED WINE [is as follows]. INTOA COPPER BOWL PUT 6 SEXTARII [1] OF HONEY AND 2 SEXTARII OF WINE; HEATON A SLOW FIRE, CONSTANTLY STIRRING THE MIXTURE WITH A WHIP. AT THEBOILING POINT ADD A DASH OF COLD WINE, RETIRE FROM STOVE AND SKIM. REPEAT THIS TWICE OR THREE TIMES, LET IT REST TILL THE NEXT DAY, ANDSKIM AGAIN. THEN ADD 4 OZS. OF CRUSHED PEPPER [2], 3 SCRUPLES OFMASTICH, A DRACHM EACH OF [nard or laurel] LEAVES AND SAFFRON, 5DRACHMS OF ROASTED DATE STONES CRUSHED AND PREVIOUSLY SOAKED IN WINETO SOFTEN THEM. WHEN THIS IS PROPERLY DONE ADD 18 SEXTARII OF LIGHTWINE. TO CLARIFY IT PERFECTLY, ADD [crushed] CHARCOAL [3] TWICE OR ASOFTEN AS NECESSARY WHICH WILL DRAW [the residue] TOGETHER [andcarefully strain or filter through the charcoal]. [1] _Sextarii. _ Tor. _partes XV_; G. -V. _pondo XV_; List. _partes XV . .. Pondo lib. .. . Qui continent sextarios sex_. One sextarius (a "sixth") equals about 1-1/2 pint English. [2] Pepper. _Piperis uncias IV_--ordinarily our black or white pepper grains, but in connection with honey, sweets, and so forth, the term "pepper" may just as well stand for our allspice, or even for any spicing in general. [3] Charcoal. Still a favorite filterer for liquors. List. Apicius is correct in starting his book with this formula, as all meals were started with this sort of mixed drink. Tor. Deviates from the other texts in that he elaborates on the cooking process. [2] HONEY REFRESHER FOR TRAVELERS _CONDITUM MELIZOMUM _[1]_ VIATORIUM_ THE WAYFARER'S HONEY REFRESHER (SO CALLED BECAUSE IT GIVES ENDURANCEAND STRENGTH TO PEDESTRIANS) [2] WITH WHICH TRAVELERS ARE REFRESHED BYTHE WAYSIDE IS MADE IN THIS MANNER: FLAVOR HONEY WITH GROUND PEPPERAND SKIM. IN THE MOMENT OF SERVING PUT HONEY IN A CUP, AS MUCH AS ISDESIRED TO OBTAIN THE RIGHT DEGREE OF SWEETNESS, AND MIX SPICED WINENOT MORE THAN A NEEDED QUANTITY; ALSO ADD SOME WINE TO THE SPICEDHONEY TO FACILITATE ITS FLOW AND THE MIXING. [1] Tor. _Melirhomum_; _non extat_. G. -V. M. _perpetuum_, i. E. , having good keeping qualities. [2] Tor. Reads thus whereas others apply "endurance" to the honey itself. The honey could not be preserved (_perpetuum_) by the addition of pepper. Any addition, as a matter of fact, would hasten its deterioration unless the honey were boiled and sealed tight, which the original takes for granted. II [3] ROMAN VERMOUTH _ABSINTHIUM ROMANUM_ [1] ROMAN VERMOUTH [or Absinth] IS MADE THUS: ACCORDING TO THE RECIPE OFCAMERINUM [2] YOU NEED WORMWOOD FROM SANTO [3] FOR ROMAN VERMOUTH OR, AS A SUBSTITUTE, WORMWOOD FROM THE PONTUS [4] CLEANED AND CRUSHED, 1THEBAN OUNCE [5] OF IT, 6 SCRUPLES OF MASTICH, 3 EACH OF [nard]LEAVES, COSTMARY [6] AND SAFFRON AND 18 QUARTS OF ANY KIND OF MILDWINE. [Filter cold] CHARCOAL IS NOT REQUIRED BECAUSE OF THEBITTERNESS. [1] G. -V. _Apsinthium_. [2] The mention of a name in a recipe is very infrequent. Camerinum is a town in Umbria. [3] Now Saintonge, Southern France. [4] Black Sea Region. [5] Weight of indefinite volume, from Thebæ, one of the several ancient cities by that name. List. Thinks it is an Egyptian ounce, and that the author of the recipe must be an African. [6] Wanting in Tor. ; G. -V. _costi scripulos senos_. III [4] ROSE WINE [1] _ROSATUM_ MAKE ROSE WINE IN THIS MANNER: ROSE PETALS, THE LOWER WHITE PARTREMOVED, SEWED INTO A LINEN BAG AND IMMERSED IN WINE FOR SEVEN DAYS. THEREUPON ADD A SACK OF NEW PETALS WHICH ALLOW TO DRAW FOR ANOTHERSEVEN DAYS. AGAIN REMOVE THE OLD PETALS AND REPLACE THEM BY FRESH ONESFOR ANOTHER WEEK; THEN STRAIN THE WINE THROUGH THE COLANDER. BEFORESERVING, ADD HONEY SWEETENING TO TASTE. TAKE CARE THAT ONLY THE BESTPETALS FREE FROM DEW BE USED FOR SOAKING. [1] Used principally as a laxative medicine. List. These wines compounded of roses and violets move the bowels strongly. [5] VIOLET WINE _VIOLATIUM_ IN A SIMILAR WAY AS ABOVE LIKE THE ROSE WINE VIOLET WINE IS MADE OFFRESH VIOLETS, AND TEMPERED WITH HONEY, AS DIRECTED. [6] ROSE WINE WITHOUT [1] ROSES _ROSATUM SINE ROSA_ ROSE WINE WITHOUT ROSES IS MADE IN THIS FASHION: A PALM LEAF BASKETFULL OF FRESH CITRUS LEAVES IS IMMERSED IN THE VAT OF NEW WINE BEFOREFERMENTATION HAS SET IN. AFTER FORTY DAYS RETIRE THE LEAVES, AND, ASOCCASION ARISES, SWEETEN THE WINE WITH HONEY, AND PASS IT UP FOR ROSEWINE. [1] A substitute. IV [7] LIBURNIAN OIL _OLEUM LIBURNICUM_ IN ORDER TO MAKE AN OIL SIMILAR TO THE LIBURNIAN OIL PROCEED ASFOLLOWS: IN SPANISH OIL PUT [the following mixture of] ELECAMPANE, CYPRIAN RUSH AND GREEN LAUREL LEAVES THAT ARE NOT TOO OLD, ALL OF ITCRUSHED AND MACERATED AND REDUCED TO A FINE POWDER. SIFT THIS IN ANDADD FINELY GROUND SALT AND STIR INDUSTRIOUSLY FOR THREE DAYS OR MORE. THEN ALLOW TO SETTLE. EVERYBODY WILL TAKE THIS FOR LIBURNIAN OIL. [1] [1] Like the above a flagrant case of food adulteration. V [8] TO CLARIFY MUDDY WINE _VINUM EX ATRO CANDIDUM FACIES_ PUT BEAN MEAL AND THE WHITES OF THREE EGGS IN A MIXING BOWL. MIXTHOROUGHLY WITH A WHIP AND ADD TO THE WINE, STIRRING FOR A LONG TIME. THE NEXT DAY THE WINE WILL BE CLEAR [1]. ASHES OF VINES HAVE THE SAMEEFFECT. [1] Ex Lister whose version we prefer. He says, _Alias die erit candidum_ while Tor. Adds white salt, saying, _sal si adieceris candidum_, same as Tac. This is unusual, although the ancients have at times treated wine with sea water. VI [9] TO IMPROVE A BROTH [1] _DE LIQUAMINE EMENDANDO_ [2] IF BROTH HAS CONTRACTED A BAD ODOR, PLACE A VESSEL UPSIDE DOWN ANDFUMIGATE IT WITH LAUREL AND CYPRESS AND BEFORE VENTILATING [3] IT, POUR THE BROTH IN THIS VESSEL. IF THIS DOES NOT HELP MATTERS [4] ANDIF THE TASTE IS TOO PRONOUNCED, ADD HONEY AND FRESH SPIKENARD [5] TOIT; THAT WILL IMPROVE IT. ALSO NEW MUST SHOULD BE LIKEWISE EFFECTIVE[6]. [1] List. _Liquamen, id est, garum_. Goll. Fish sauce. [2] Tor. _Qui liquamen corruptum corrigatur_. [3] Dann. Ventilate it. Goll. Whip the sauce in fresh air. [4] List. , G. -V. _si salsum fuerit_--if this makes it too salty--Tor. _si hoc nihil effecerit_. [5] Tor. _novem spicam immittas_; List. _Move spica_; Goll. -Dann. Stir with a whip. [6] A classic example of Apician confusion when one interpreter reads "s" for "f" and "_novem_" for "_move_" and another reads something else. Tor. Is more correct than the others, but this formula is beyond redemption. Fate has decreed that ill-smelling broths shall be discarded. VII [10] TO KEEP MEATS FRESH WITHOUT SALT FOR ANY LENGTH OF TIME _UT CARNES SINE SALE QUOVIS TEMPORE RECENTES SINT_ COVER FRESH MEAT WITH HONEY, SUSPEND IT IN A VESSEL. USE AS NEEDED; INWINTER IT WILL KEEP BUT IN SUMMER IT WILL LAST ONLY A FEW DAYS. COOKEDMEAT MAY BE TREATED LIKEWISE. [11] TO KEEP COOKED SIDES OF PORK OR BEEF OR TENDERLOINS _CALLUM PORCINUM VEL BUBULUM ET UNGUELLÆ COCTÆ UT DIU DURENT_ PLACE THEM IN A PICKLE OF MUSTARD, VINEGAR, SALT AND HONEY, COVERINGMEAT ENTIRELY, AND WHEN READY TO USE YOU'LL BE SURPRISED. V. Method still popular today for pickling raw meats. The originals treat of cooked meats (Tor. _nucula elixa_; G. -V. _unguellæ coctæ_; Tac. _nucella cocta_). Dispensing with the honey, we use more spices, whole pepper, cloves, bay leaves, also onions and root vegetables. Sometimes a little sugar and wine is added to this preparation which the French call _marinade_ and the Germans _Sauerbraten-Einlage_. VIII [12] TO MAKE SALT MEAT SWEET _UT CARNEM SALSAM DULCEM FACIAS_ YOU CAN MAKE SALT MEATS SWEET BY FIRST BOILING THEM IN MILK AND THENFINISHING THEM IN WATER. V. Method still in practice today. Salt mackerel, finnan haddie, etc. , are parboiled in milk prior to being boiled in water or broiled or fried. IX [13] TO KEEP FRIED FISH _UT PISCES FRICTI DIU DURENT_ IMMEDIATELY AFTER THEY ARE FRIED POUR HOT VINEGAR OVER THEM. Dann. Exactly as we today with fried herring and river lamprey. [14] TO KEEP OYSTERS _OSTREA UT DIU DURENT_ FUMIGATE A VINEGAR BARREL WITH PITCH [1], WASH IT OUT WITH VINEGAR ANDSTACK THE OYSTERS IN IT [2] [1] Tor. _vas ascernum_, corrected on margin, _ab aceto_. List. _vas ab aceto_, which is correct. G. -V. _lavas ab aceto_; V. The oysters? unthinkable! Besides it would do no good. [2] Goll. Take oysters out of the shell, place in vinegar barrel, sprinkle with laurel berries, fine salt, close tight. V. Goll's authority for this version is not found in our originals. V. There is no way to keep live oysters fresh except in their natural habitat--salt water. Today we pack them in barrels, feed them with oatmeal, put weights on them--of no avail. The only way English oysters could have arrived fresh in Imperial Rome was in specially constructed bottoms of the galleys. X [15] MAKING A LITTLE LASER GO A LONG WAY _UT NUCIA _[1]_ LASERIS TOTO TEMPORE UTARIS_ PUT THE LASER [2] IN A SPACIOUS GLASS VESSEL; IMMERSE ABOUT 20 PINEKERNELS [pignolia nuts] IF YOU NEED LASER FLAVOR, TAKE SOME NUTS, CRUSH THEM; THEY WILL IMPARTTO YOUR DISH AN ADMIRABLE FLAVOR. REPLACE THE USED NUTS WITH A LIKENUMBER OF FRESH ONES [3] [1] List. And G. -V. _uncia_--ounce. Making an ounce of laser go a long way. Tor. _nucea_; Tac. _nucia_. Lister, fond of hair-splitting, is irreconcilably opposed to Tor. , and berates Caspar Barthius for defending Tor. List. _Quam futilis sit in multis labor C. Barthii ut menda Torini passim sustineat, vel ex hoc loco intelligere licet: Et enim lege modo uncia pro nucea cum Humelbergio, & ista omnia glossemata vana sunt. _ V. Both readings, _uncia_ or _nucia_ are permissible, and make very little difference. We side with Tor. And Tac. Because it takes more than an ounce of laser to carry out this experiment. [2] _Laser_, _laserpitium_, cf. Dictionary. [3] V. This article illustrates how sparingly the ancients used the strong and pungent laser flavor [by some believed to be _asa foetida_] because it was very expensive, but principally because the Roman cooks worked economically and knew how to treat spices and flavors judiciously. This article alone should disperse for all time all stories of ancient Rome's extravagance in flavoring and seasoning dishes. It reminds of the methods used by European cooks to get the utmost use out of the expensive vanilla bean: they bury the bean in a can of powdered sugar. They will use the sugar only which has soon acquired a delicate vanilla perfume, and will replace the used sugar by a fresh supply. This is by far a superior method to using the often rank and adulterated "vanilla extract" readily bottled. It is more gastronomical and more economical. Most commercial extracts are synthetic, some injurious. To believe that any of them impart to the dishes the true flavor desired is of course ridiculous. The enormous consumption of such extracts however, is characteristic of our industrialized barbarism which is so utterly indifferent to the fine points in food. Today it is indeed hard for the public to obtain a real vanilla bean. Cf. Also notes regarding flavoring to Nos. 276-7, 345 and 385. XI [16] TO MAKE HONEY CAKES LAST _UT DULCIA DE MELLE DIU DURENT_ TO MAKE HONEY CAKES THAT WILL KEEP TAKE WHAT THE GREEKS CALL YEAST [1]AND MIX IT WITH THE FLOUR AND THE HONEY AT THE TIME WHEN MAKING THECOOKY DOUGH. [1] Tor. And Tac. _nechon_; G. -V. _cnecon_; Dann. _penion_. [17] SPOILED HONEY MADE GOOD _UT MEL MALUM BONUM FACIAS_ HOW BAD HONEY MAY BE TURNED INTO A SALEABLE ARTICLE IS TO MIX ONE PARTOF THE SPOILED HONEY WITH TWO PARTS OF GOOD HONEY. List. _indigna fraus_! V. We all agree with Lister that this is contemptible business. This casts another light on the ancients' methods of food adulteration. [18] TO TEST SPOILED HONEY _MEL CORRUPTUM UT PROBES_ IMMERSE ELENCAMPANE IN HONEY AND LIGHT IT; IF GOOD, IT WILL BURNBRIGHTLY. XII [19] TO KEEP GRAPES _UVÆ UT DIU SERVENTUR_ TAKE PERFECT GRAPES FROM THE VINES, PLACE THEM IN A VESSEL AND POURRAIN WATER OVER THEM THAT HAS BEEN BOILED DOWN ONE THIRD OF ITSVOLUME. THE VESSEL MUST BE PITCHED AND SEALED WITH PLASTER, AND MUSTBE KEPT IN A COOL PLACE TO WHICH THE SUN HAS NO ACCESS. TREATED INTHIS MANNER, THE GRAPES WILL BE FRESH WHENEVER YOU NEED THEM. YOU CANALSO SERVE THIS WATER AS HONEY MEAD TO THE SICK. ALSO, IF YOU COVER THE GRAPES WITH BARLEY [bran] YOU WILL FIND THEMSOUND AND UNINJURED. V. We keep grapes in cork shavings, bran and saw dust. [20] TO KEEP POMEGRANATES _UT MALA GRANATA DIU DURENT_ [1] STEEP THEM INTO HOT [sea] WATER, TAKE THEM OUT IMMEDIATELY AND HANGTHEM UP. [Tor. ] THEY WILL KEEP. [1] Tor. _conditura malorum Punicorum_; Tac. _mala granata_; G. -V. _mala et mala granata_. [21] TO KEEP QUINCES _UT MALA CYDONIA DIU SERVENTUR_ PICK OUT PERFECT QUINCES WITH STEMS [1] AND LEAVES. PLACE THEM IN AVESSEL, POUR OVER HONEY AND DEFRUTUM [2] AND YOU'LL PRESERVE THEM FORA LONG TIME [3]. [1] V. Excellent idea, for the stems, if removed, would leave a wound in the fruit for the air to penetrate and to start fermentation. Cf. Also the next formula. [2] G. -V. _defritum_, from _defervitum_; _defrutum_ is new wine, spiced, boiled down to one half of its volume. [3] This precept would not keep the fruit very long unless protected by a closefitting cover and sterilization. Cf. No. 24. [22] TO PRESERVE FRESH FIGS, APPLES, PLUMS, PEARS AND CHERRIES _FICUM RECENTEM, MALA, PRUNA, PIRA, CERASIA UT DIU SERVES_ SELECT THEM ALL VERY CAREFULLY WITH THE STEMS ON [1] AND PLACE THEM INHONEY SO THEY DO NOT TOUCH EACH OTHER. [1] See the preceding formula. [23] TO KEEP CITRON _CITRIA UT DIU DURENT_ [1] PLACE THEM IN A GLASS [2] VESSEL WHICH IS SEALED WITH PLASTER ANDSUSPENDED. [1] Tor. _conditura malorum Medicorum quæ et citria dicuntur_. V. Not quite identified. Fruit coming from Asia Minor, Media or Persia, one of the many varieties of citrus fruit. Probably citron because of their size. Goll. Lemon-apples; Dann. Lemons (oranges). List. _Scilicet mala, quæ Dioscorides Persica quoque & Medica, & citromala, Plinius item Assyria appellari dicit_. [2] G. -V. _vas vitreum_; Tac. And Tor. _vas citrum_; V. A glass vessel could not be successfully sealed with plaster paris, and the experiment would fail; cf. Note 3 to No. 21. [24] TO KEEP MULBERRIES _MORA UT DIU DURENT_ MULBERRIES, IN ORDER TO KEEP THEM, MUST BE LAID INTO THEIR OWN JUICEMIXED WITH NEW WINE [boiled down to one half] IN A GLASS VESSEL ANDMUST BE WATCHED ALL THE TIME [so that they do not spoil]. V. This and the foregoing formulæ illustrate the ancients' attempts at preserving foods, and they betray their ignorance of "processing" by heating them in hermetically sealed vessels, the principle of which was not discovered until 1810 by Appert which started the now gigantic industry of canning. [25] TO KEEP POT HERBS [_H_]_OLERA UT DIU SERVENTUR_ PLACE SELECTED POT HERBS, NOT TOO MATURE, IN A PITCHED VESSEL. [26] TO PRESERVE SORREL OR SOUR DOCK _LAPÆ _[1]_ UT DIU SERVENTUR_ TRIM AND CLEAN [the vegetable] PLACE THEM TOGETHER SPRINKLE MYRTLEBERRIES BETWEEN, COVER WITH HONEY AND VINEGAR. ANOTHER WAY: PREPARE MUSTARD HONEY AND VINEGAR ALSO SALT AND COVERTHEM WITH THE SAME. [1] The kind of vegetable to be treated here has not been sufficiently identified. List. And G. -V. _rapæ_--turnips--from _rapus_, seldom _rapa_, --a rape, turnip, navew. Tac. And Tor. _Lapæ_ (_lapathum_), kind of sorrel, monk's rhubarb, dock. Tor. Explaining at length: _conditura Rumicis quod lapathon Græci, Latini Lapam quoque dicunt_. V. Tor. Is correct, or nearly so. Turnips, in the first place, are not in need of any special method of preservation. They keep very well in a cool, well-ventilated place; in fact they would hardly keep very long if treated in the above manner. These directions are better applied to vegetables like dock or monk's rhubarb. Lister, taking Humelbergii word for it, accepts "turnips" as the only truth; but he has little occasion to assail Torinus as he does: _Torinus lapam legit, & nullibi temeritatem suam atque inscientiam magis ostendit. _ Now, if Torinus, according to Lister, "nowhere displays more nerve and ignorance" we can well afford to trust Torinus in cases such as this. [27] TO KEEP TRUFFLES _TUBERA UT DIU SERVENTUR_ THE TRUFFLES WHICH MUST NOT BE TOUCHED BY WATER ARE PLACED ALTERNATELYIN DRY SAWDUST; SEAL THE VESSEL WITH PLASTER AND DEPOSIT IT IN A COOLPLACE. Dann. Clean [peel] the truffles . .. In another vessel place the peelings, seal the vessels. .. . V. This would be the ruin of the truffles, unless they were "processed" in the modern way. Our originals have nothing that would warrant this interpretation. [28] TO KEEP HARD-SKINNED PEACHES _DURACINA PERSICA UT DIU DURENT_ SELECT THE BEST AND PUT THEM IN BRINE. THE NEXT DAY REMOVE THEM ANDRINSING THEM CAREFULLY SET THEM IN PLACE IN A VESSEL, SPRINKLE WITHSALT AND SATURY AND IMMERSE IN VINEGAR. XIII [29] SALTS FOR MANY [ILLS] _SALES CONDITOS AD MULTA_ THESE SPICED SALTS ARE USED AGAINST INDIGESTION, TO MOVE THE BOWELS, AGAINST ALL ILLNESS, AGAINST PESTILENCE AS WELL AS FOR THE PREVENTIONOF COLDS. THEY ARE VERY GENTLE INDEED AND MORE HEALTHFUL THAN YOUWOULD EXPECT. [Tor. MAKE THEM IN THIS MANNER]: 1 LB. OF COMMON SALTGROUND, 2 LBS. OF AMMONIAC SALT, GROUND [List. AND G. -V. 3 OZS. WHITEPEPPER, 2 OZS. GINGER] 1 OZ. [Tor. 1-1/2 OZ. ] OF AMINEAN BRYONY, 1 OFTHYME SEED AND 1 OF CELERY SEED [Tor. 1-1/2 OZ. ] IF YOU DON'T WANT TOUSE CELERY SEED TAKE INSTEAD 3 OZS. OF PARSLEY [SEED] 3 OZS. OFORIGANY, 1 OZ. OF SAFFRON [List. And G. -V. ROCKET] 3 OZS. OF BLACKPEPPER [1] 1-1/2 OZS. ROCKET SEED, 2 OZS. OF MARJORAM [List. And G. -V. CRETAN HYSSOP] 2 OZS. OF NARD LEAVES, 2 OZS. OF PARSLEY [SEED] AND 2OZS. OF ANISE SEED. [1] In view of the white pepper as directed above, this seems superfluous. White pepper and ginger omitted by Tor. This is one of the few medical formulæ found in Apicius. Edward Brandt, _op. Cit. _, Apiciana No. 29, points out the similarity of this formula with that of the physician, Marcellus, who lived at Rome under Nero, Marcell. Med. 30, 51. XIV [30] TO KEEP GREEN OLIVES _OLIVAS VIRIDES SERVARE_ TO KEEP OLIVES, FRESH FROM THE TREE, IN A MANNER ENABLING YOU TO MAKEOIL FROM THEM ANY TIME YOU DESIRE JUST PLACE THEM [in brine]. [1]HAVING BEEN KEPT THUS FOR SOME TIME THE OLIVES MAY BE USED AS IF THEYHAD JUST COME OFF THE TREE FRESH IF YOU DESIRE TO MAKE GREEN OIL OFTHEM. [1] The original does not state the liquid in which the olives are to be placed. Hum. _in illud, legendum puto, in muriam_. Hum. Is correct. Olives are preserved in brine to this day. Schuch's version of this formula (his No. 27) follows our No. 28, together with his own No. 28, To Keep Damascene Plums [etc. ] which is wanting in List. , G. -V. , and all the earlier editions because it is from the codex Salmasianus and will be found among the Excerpts of Vinidarius at the end of the Apician recipes. XV [CUMINATUM. Hum. , List. And G. -V. --Tac. And Tor. At the end of Book I. ] XVI [31] LASER FLAVOR _LASERATUM_ [Tor. ] LASER IS PREPARED IN THIS MANNER: LASER (WHICH IS ALSO CALLEDLASERPITIUM BY THE ROMANS, WHILE THE GREEKS CALL IT SILPHION) FROMCYRENE [1] OR FROM PARTHIA [2] IS DISSOLVED IN LUKEWARM MODERATELYACID BROTH; OR PEPPER, PARSLEY, DRY MINT, LASER ROOT, HONEY, VINEGARAND BROTH [are ground, compounded and dissolved together]. [1] Cyrene, a province in Africa, reputed for its fine flavored laser. [2] Parthia, Asiatic country, still supplying _asa fœtida_. The African root furnishing laser was exterminated by the demand for it. Cf. Laser in Index. [32] ANOTHER [LASER] _ALITER_ [ANOTHER LASER FLAVOR WHICH TAKES] PEPPER, CARAWAY, ANISE, PARSLEY, DRY MINT, THE LEAVES [1] OF SILPHIUM, MALOBATHRUM [2] INDIANSPIKENARD, A LITTLE COSTMARY, HONEY, VINEGAR AND BROTH. [1] Tor. _Silphij folium_; List. _Sylphium, folium_; G. -V. _Silfi, folium_, the latter two interpretations meaning _silphium_ (laser) _and leaves_ (either nard or bay leaves) while both Tor. And Tac. (_silfii folium_) mean the leaves of _silphium_ plant. [2] _Malobathrum_, _malobatrum_, _malabathrum_--leaves of an Indian tree, wild cinnamon. XVII [33] WINE SAUCE FOR TRUFFLES _ŒNOGARUM _[1]_ IN TUBERA_ PEPPER, LOVAGE, CORIANDER, RUE, BROTH, HONEY AND A LITTLE OIL. ANOTHER WAY: THYME, SATURY, PEPPER, LOVAGE, HONEY, BROTH AND OIL. [1] Also _Elæogarum_. V. Directions wanting whether the above ingredients are to be added to the already prepared _garum_, which see in dictionary. Gollmer gives the following direction for _garum_: Boil a _sextarium_ of anchovies and 3 _sextarii_ of good wine until it is thick _purée_. Strain this through a hair sieve and keep it in glass flask for future use. This formula, according to Goll. Should have followed our No. 9; but we find no authority for it in the original. _Oenogarum_ proper would be a _garum_ prepared with wine, but in this instance it is the broth in which the truffles were cooked that is to be flavored with the above ingredients. There is no need and no mention of _garum_ proper. Thus prepared it might turn out to be a sensible sauce for truffles in the hands of a good practitioner. Note the etymology of the word "garum, " now serving as a generic name for "sauce" which originally stood for a compound of the fish _garus_. Cf. _Garum_ in index. XVIII [34] OXYPORUM _OXYPORUM_ [Tor. OXYPORUM (WHICH SIGNIFIES "EASY PASSAGE") SO NAMED BECAUSE OFITS EFFECT, TAKES] 2 OZS. OF CUMIN, 1 OZ. OF GINGER [List. 1 OZ. OFGREEN RUE] 6 SCRUPLES OF SALTPETER, A DOZEN SCRUPLES OF PLUMP DATES, 1OZ. OF PEPPER AND 11 [List. 9] OZS. OF HONEY. THE CUMIN MAY BE EITHERÆTHIOPIAN, SYRIAN OR LYBIAN, MUST BE FIRST SOAKED IN VINEGAR, BOILEDDOWN DRY AND POUNDED. AFTERWARDS ADD YOUR HONEY. THIS COMPOUND, ASNEEDED, IS USED AS OXYPORUM. Cf. No. 111, A Harmless Salad. Bran. _op. Cit. _, p. 25-6, of Greek origin. XIX [35] HYPOTRIMA [1] _HYPOTRIMA_ [Tor. HYPOTRIMA, MEANING IN LATIN A PERFECT MESS OF POTAGE, REQUIRESTHIS]: PEPPER, LOVAGE, DRY MINT, PIGNOLIA NUTS, RAISINS, DATE WINE, SWEET CHEESE, HONEY, VINEGAR, BROTH, WINE, OIL, MUST OR REDUCED MUST[2] [1] List. And G. -V. _Hypotrimma_. V. This formula, lacking detailed instructions, is of course perfectly obscure, and it would be useless to debate over it. [2] Tor. And Tac. _cariotam_; Sch. _cariotum_; List. And G. -V. _carœnum_. This (_carenum_) is new wine boiled down one half of its volume. _Cariotum_ is a palm wine or date wine. XX [36] OXYGARUM, AN AID TO DIGESTION _OXYGARUM DIGESTIBILE_ [Tor. OXYGARUM (WHICH IS SIMILAR TO GARUM OR RATHER AN ACID SAUCE) ISDIGESTIBLE AND IS COMPOSED OF]: 1/2 OZ. OF PEPPER, 3 SCRUPLES OFGALLIC SILPHIUM, 6 SCRUPLES OF CARDAMOM, 6 OF CUMIN, 1 SCRUPLE OFLEAVES, 6 SCRUPLES OF DRY MINT. THESE [ingredients] ARE BROKEN SINGLYAND CRUSHED AND [made into a paste] BOUND BY HONEY. WHEN THIS WORK ISDONE [or whenever you desire] ADD BROTH AND VINEGAR [to taste]. Cf. Note to No. 33. [37] ANOTHER [OXYGARUM] [1] _ALITER_ 1 OZ. EACH OF PEPPER, PARSLEY, CARRAWAY, LOVAGE, MIX WITH HONEY. WHENDONE ADD BROTH AND VINEGAR. [1] Wanting in Torinus. XXI [38] MORTARIA [1] _MORTARIA_ MORTARIA ARE PREPARATIONS MADE IN THE MORTAR. PLACE IN THE MORTAR[Tor. ] MINT, RUE, CORIANDER AND FENNEL, ALL FRESH AND GREEN AND CRUSHTHEM FINE. LOVAGE, PEPPER, HONEY AND BROTH [2] AND VINEGAR [3] TO BEADDED WHEN THE WORK IS DONE. Ex Tor. First sentence wanting in other texts. [1] List. And G. -V. _moretaria_, from _moretum_. [2] Dann. Calls this "_Kalte Schale_" which as a rule is a drink or a cold refreshing soup, popular on the Continent in hot weather. Not a bad interpretation if instead of the broth the original called for wine or fruit juices. V. _Mortaria_ are ingredients crushed in the mortar, ready to be used in several combinations, similar to the ground fine herbs, _remoulade_, in French cuisine that may be used for various purposes, principally for cold green sauces. [3] Wanting in Tor. [XV] [39] CUMIN SAUCE FOR SHELLFISH _CUMINATUM IN OSTREA ET CONCHYLIA_ [Tor. CUMIN SAUCE (SO CALLED BECAUSE CUMIN IS ITS CHIEF INGREDIENT)FOR OYSTERS AND CLAMS IS MADE OF] PEPPER, LOVAGE, PARSLEY, DRY MINT, MALABAR LEAVES, QUITE SOME CUMIN, HONEY, VINEGAR, AND BROTH. [40] ANOTHER [CUMIN SAUCE] [1] _ALITER_ PEPPER, LOVAGE, PARSLEY, DRY MINT, PLENTY OF CUMIN, HONEY, VINEGAR ANDBROTH. [1] wanting in List. The cumin sauce formulæ are under chap. XV in G. -V. , following our No. 30. END OF BOOK I _EXPLICIT APICII EPIMELES LIBER PRIMUS_ [Tac. ] {Illustration: COLANDER FOR STRAINING WINE The intricate design of the perforation denotes that this strainer wasused for straining wine. Various other strainers of simpler design, with and without handles, were used in the kitchen and bakery. Ntl. Mus. , Naples, 77602; Field M. , 24307. } APICIUS Book II {Illustration: SLAVES OPERATING A HAND-MILL Reconstruction in Naples, in the new section of the National Museum. } {Illustration: FRUIT OR DESSERT BOWL Round bowl, fluted symmetrically, with three claw feet, resting onmolded bases. Ntl. Mus. , Naples, 74000; Field M. , 24028. } BOOK II. MINCES _Lib. II. Sarcoptes_ [1] CHAP. I. FORCEMEATS, SAUSAGE, MEAT PUDDINGS, MEAT LOAVES. CHAP. II. HYDROGARUM, SPELT PUDDING AND ROUX [2]. CHAP. III. SOW'S MATRIX, BLOOD SAUSAGE. CHAP. IV. LUCANIAN SAUSAGE. CHAP. V. SAUSAGE. [1] Tor. _Artoptes_; Tac. _Artoptus_. This may have been derived from _artopta_--a vessel in which bread and pudding are baked. However, Sarcoptes is the better word, which is Greek, meaning "chopped meats. " [2] Tac. _Ambolatum_, and so in Tor. P. 15, _De Ambolato_. Cap. IIII. Cf. Our note following No. 58. I [41] MINCED DISHES _ISICIA_ THERE ARE MANY KINDS OF MINCED DISHES [1] SEAFOOD MINCES [2] ARE MADEOF SEA-ONION, OR SEA CRAB-FISH, LOBSTER, CUTTLE-FISH, INK FISH, SPINYLOBSTER, SCALLOPS AND OYSTERS [3]. THE FORCEMEAT IS SEASONED WITHLOVAGE [4], PEPPER, CUMIN AND LASER ROOT. [1] Tor. Sentence wanting in other texts. V. Forcemeats, minced meats, sausage. Tor. _Hysitia_, from _Isicia_. This term is derived from _insicium_, from _salsicium_, from _salsum insicium_, cut salt meat; old French _salcisse_, _saulcisse_, modern French _saucisse_, meaning sausage. This is a confirmation of the meaning of the word _salsum_--meaning primarily salt meat, bacon in particular. It has survived in modern French terminology in _salés_ more specially _petits salés_--small rashers of bacon. _Salsum_ has caused much confusion in some later formulæ. Cf. Notes to Nos. 148, 150, 152. [2] V. Fish forcemeats, fish balls, fish cakes and similar preparations. [3] Scallops and oysters wanting in List. And G. -V. [4] Wanting in List. [42] CUTTLE-FISH CROQUETTES _ISICIA DE LOLLIGINE_ [1] THE MEAT IS SEPARATED FROM BONES, SKIN [and refuse] CHOPPED FINE ANDPOUNDED IN THE MORTAR. SHAPE THE FORCEMEAT INTO NEAT CROQUETTES [2]AND COOK THEM IN LIQUAMEN [3]. THEY ARE DISPLAYED NICELY ON A LARGE DISH. V. This formula plainly calls for fish balls braised or stewed in broth. Ordinarily we would boil the fish first and then separate the meat from the bones, shred or chop it fine, bind with cream sauce, flour and eggs; some add potatoes as a binder, and fry. [1] G. -V. _lolligine_; Tor. _loligine_, which is correctly spelled. [2] Tac. And Tor. _in pulmento tundes_. G. -V. _fulmento_ which is wrong. _Pulmentum_, abbreviated for _pulpamentum_, from _pulpa_. It means a fleshy piece of fish or meat, a tid-bit. [3] The original says _in liquamine fricatur_--fry in l. , which is impossible in the sense of the word, frying. Either "frying" here stands for cooking, stewing, braising, poaching, or else the so mysterious _liquamen_ must here mean deep fat. Most likely these fish forcemeat balls were fried in olive oil. Cf. ℞ No. 46. [43] LOBSTER OR CRABMEAT CROQUETTES _ISICIA DE SCILLIS VEL DE CAMMARIS AMPLIS_ [1] THE SHELLS OF THE LOBSTERS OR CRABS [which are cooked] ARE BROKEN, THEMEAT EXTRACTED FROM THE HEAD AND POUNDED IN THE MORTAR WITH PEPPER ANDTHE BEST KIND OF BROTH. THIS PULP [is shaped into neat little cakeswhich are fried] AND SERVED UP NICELY [2]. [1] _Scilla_ or _squilla_, squill, sea-onion, also a crab, _cammarus amplus_, large lobster, langouste, spiny lobster. [2] The original omits the mode of cooking the fish. A case where it is taken for granted that the shellfish is boiled in water alive. The broth (_liquamen_) is a thick fish sauce in this case, serving as a binder for the meat, conforming to present methods. Dann. Fill this into sausage casing. There is no authority for this. [44] LIVER KROMESKIS _OMENTATA_ [1] OMENTATA ARE MADE IN THIS MANNER: [lightly] FRY PORK LIVER, REMOVESKIN AND SINEWS FIRST [2]. CRUSH PEPPER AND RUE IN A MORTAR WITH [alittle] BROTH, THEN ADD THE LIVER, POUND AND MIX. THIS PULP SHAPE INTOSMALL SAUSAGE, WRAP EACH IN CAUL AND LAUREL LEAVES AND HANG THEM UP TOBE SMOKED. WHENEVER YOU WANT AND WHEN READY TO ENJOY THEM TAKE THEMOUT OF THE SMOKE, FRY THEM AGAIN, AND ADD GRAVY [3]. [1] From _omentum_--caul, the membrane enclosing the bowels. Hence "omen. " Minced meats wrapped in caul and fried are kromeskis in kitchen terminology. [2] First--an after thought so characteristic in culinary literature, proof enough that this formula originated in a kitchen. The _ante tamen_ of the original belongs to this sentence, not to the next, as the editors have it. [3] Wanting in G. -V. The original continues without interruption to the next, an entirely new formula. [45] [BRAIN SAUSAGE] [_ISICIA DE CEREBELLIS_] [1] PUT IN THE MORTAR PEPPER, LOVAGE AND ORIGANY, MOISTEN WITH BROTH ANDRUB; ADD COOKED BRAINS AND MIX DILIGENTLY SO THAT THERE BE NO LUMPS. INCORPORATE FIVE EGGS AND CONTINUE MIXING WELL TO HAVE A GOODFORCEMEAT WHICH YOU MAY THIN WITH BROTH. SPREAD THIS OUT IN A METALPAN, COOK, AND WHEN COOKED [cold] UNMOULD IT ONTO A CLEAN TABLE. CUTINTO HANDY SIZE. [Now prepare a sauce] PUT IN THE MORTAR PEPPER, LOVAGE AND ORIGANY, CRUSH, MIX WITH BROTH PUT INTO A SAUCE PAN, BOIL, THICKEN AND STRAIN. HEAT THE PIECES OF BRAIN PUDDING IN THIS SAUCETHOROUGHLY, DISH THEM UP, SPRINKLED WITH PEPPER, IN A MUSHROOM DISH[2]. [1] The Original has no title for this dish. [2] List. And G. -V. Here start the next formula, but Tor. Continues without interruption. Cf. Note 2 to No. 46. [46] A DISH OF SCALLOPS _ISICIA EX SPONDYLIS_ [1] [Lightly] COOK SCALLOPS [or the firm part of oysters] REMOVE THE HARDAND OBJECTIONABLE PARTS, MINCE THE MEAT VERY FINE, MIX THIS WITHCOOKED SPELT AND EGGS, SEASON WITH PEPPER, [shape into croquettes andwrap] IN CAUL, FRY, UNDERLAY A RICH FISH SAUCE AND SERVE AS ADELICIOUS ENTRÉE [2]. [1] Sch. _sfondilis_; G. -V. _sphondylis_; List. _spongiolis_. According to Lister, this is a dish of mushrooms, but he is wrong. He directs to remove sinews when mushrooms haven't any, but shellfish have. Torinus is correct. Gollmer makes the same mistake, believing _spondyli_ to be identical with _spongioli_. He and Danneil take _elixata_ for "choice" when this plainly means "cooked. " If one were not sure of either word, the nature of the subject would leave no room for any doubt. Cf. Note 1 to Nos. 115-121. [2] We may find a reason for the combination of these last three distinctly different formulæ into one article in the following explanation. It is possible that these dishes were served together as one course, even on one platter, thus constituting a single dish, as it were. Such a dish would strongly resemble platters of "_fritures_" and "_fritto misto_" (mixed fried foods) esteemed in France and Italy. We, too, have "Shore Dinners" and other "Combination Platters" with lobster, crabs, scallops, shrimps, mushrooms, tomatoes--each article prepared separately, but when served together will form an integral part of ONE dish. The above formulæ, though somewhat incomplete, are good and gastronomically correct. A combination of these _isicia_ such as we here suggest would be entirely feasible and would in fact make a dish of great refinement, taxing the magiric artist's skill to the utmost. We would class them among the _entremets chauds_ which are often used on a buffet table or as hot _hors d'œuvres_. [47] ANOTHER KIND OF KROMESKIS [1] _ALITER ISICIA OMENTATA_ FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS [2] OF WINTERWHEAT AND DILUTED WITH WINE. FLAVOR LIGHTLY WITH PEPPER AND BROTH ANDIF YOU LIKE ADD A MODERATE QUANTITY OF [myrtle] BERRIES ALSO CRUSHED, AND AFTER YOU HAVE ADDED CRUSHED NUTS AND PEPPER [3] SHAPE THEFORCEMEAT INTO SMALL ROLLS, WRAP THESE IN CAUL, FRY, AND SERVE WITHWINE GRAVY. [1] Wanting in Lister. [2] Fine wheat flour, cream of wheat. [3] Either pepper corns or allspice. The original leaves us in doubt as to the kind of meat to be used, if any. II [48] DUMPLINGS OF PHEASANT _ISICIA PLENA_ [Lightly roast choice] FRESH PHEASANTS [cut them into dice and mixthese with a] STIFF FORCEMEAT MADE OF THE FAT AND THE TRIMMINGS OF THEPHEASANT, SEASON WITH PEPPER, BROTH AND REDUCED WINE, SHAPE INTOCROQUETTES OR SPOON DUMPLINGS, AND POACH IN HYDROGARUM [water seasonedwith garum, or even plain salt water]. [49] DUMPLINGS AND HYDROGARUM _HYDROGARATA ISICIA_ CRUSH PEPPER, LOVAGE AND JUST A SUSPICION OF PELLITORY, MOISTEN WITHSTOCK AND WELL WATER, ALLOW IT TO DRAW, PLACE IT IN A SAUCE PAN, BOILIT DOWN, AND STRAIN. POACH YOUR LITTLE DUMPLINGS OF FORCEMEAT IN THISLIQUOR AND WHEN THEY ARE DONE SERVE IN A DISH FOR ISICIA, TO BE SIPPEDAT THE TABLE. [50] CHICKEN FORCEMEAT _ISICIA DE PULLO_ [Raw] CHICKEN MEAT, 1 LB. OF DARNEL [1] MEAL, ONE QUARTER PINT OFSTOCK AND ONE HALF OUNCE OF PEPPER. [1] Tor. _lolæ floris_; Hum. -List. And G. -V. _olei floris_--virgin olive oil?--first choice flour? Goll. Olive (violet?) flowers; Dann. Olive oil. The suggestion of oil is plausible because of the lack of fat in chicken meat, but the quantity--1 lb. --is out of question. Moreover, the binder would be lacking. This is found in the Torinus rendering. His _lolæ floris_ should read _lolii_--from _lolium_--darnel rye grass or ray grass which was supposed to have intoxicating qualities, injurious to the eye sight. --Ovid and Plautus. The seeds of this grass were supposed to possess narcotic properties but recent researches have cast doubt upon this theory. A little butter, fresh cream and eggs are the proper ingredients for chicken forcemeat. Any kind of flour for binding the forcemeat would cheapen the dish. Yet some modern forcemeats (sausage) contain as much as fifty percent of some kind of meal. The most effective is that of the soya bean which is not starchy. [51] CHICKEN BROTH ANOTHER STYLE _ALITER DE PULLO_ CHICKEN MEAT, 31 PEPPERCORNS CRUSHED, 1 CHOENIX [1] FULL OF THE VERYBEST STOCK, A LIKE AMOUNT OF BOILED MUST AND ELEVEN MEASURES [2] OFWATER. [Put this in a sauce pan] PLACE IT UPON THE FIRE TO SEETH ANDEVAPORATE SLOWLY. [1] V. 2 _sextarii_; Tor. _chœnicem, cenlicem_; List. _calicem_. [2] _chœnices_?--left in doubt. This seems to be a chicken broth, or essence for a sauce or perhaps a medicine. Torinus mentions the chicken meat, the others do not. The original without interruption continues to describe the _isicium simplex_ which has nothing to do with the above. [52] PLAIN DUMPLING WITH BROTH _ISICIUM SIMPLEX_ TO 1 ACETABULUM [1] OF STOCK [2] ADD 7 OF WATER, A LITTLE GREENCELERY, A LITTLE SPOONFUL OF GROUND PEPPER, AND BOIL THIS WITH THESAUSAGE MEAT OR DUMPLINGS. IF YOU INTEND TAKING THIS TO MOVE THEBOWELS THE SEDIMENT SALTS [3] OF HYDROGARUM HAVE TO BE ADDED [4]. [1] A measure, 15 Attic drachms. [2] _liquamen_. [3] Tor. _pectines, alias peces hydrogaro conditi_; List. _sales_; G. -V. _fæces_. [4] V. The formula is unintelligible, like No. 52 and others, perhaps just another example of medicinal cookery, dishes not only intended to nourish the body but to cure also certain ills. Authors like Hannah Wolley (The Queen-like Closet, London, 1675) and as late as the middle of the 18th century pride themselves in giving such quasi-Apician formulæ. [53] [Rank of] DISHES _ISICIA_ [Entrées of] PEACOCK OCCUPY THE FIRST RANK, PROVIDED THEY BE DRESSEDIN SUCH MANNER THAT THE HARD AND TOUGH PARTS BE TENDER. THE SECONDPLACE [in the estimation of the Gourmets] HAVE DISHES MADE OF RABBIT[1] THIRD SPINY LOBSTER [2] FOURTH COMES CHICKEN AND FIFTH YOUNG PIG. [1] List. And G. -V. Pheasant. [2] Wanting in the above. Dann. Crane fourth. _Isicia_, like in the foregoing formula, commences to become a generic term for "dishes. " [54] POTTED ENTRÉES _ISICIA AMULATA AB AHENO_ [1] GROUND PEPPER, LOVAGE, ORIGANY, VERY LITTLE SILPHIUM, A PINCH OFGINGER AND A TRIFLE OF HONEY AND A LITTLE STOCK. [Put on the fire, and when boiling] ADD THE ISICIA [sausage, meat balls and so forth] TOTHIS BROTH AND COOK THOROUGHLY. FINALLY THICKEN THE GRAVY WITH ROUX[2] BY SOWING IT IN SLOWLY AND STIRRING FROM THE BOTTOM UP [3]. [1] Tor. _multa ab alieno_; Brandt _[a]mul[a]ta ab aheno_; List. _amylata_--French: _liés_. _Ab aheno_--out of the pot. [2] French, for a mixture of wheat or rice flour with fats or liquids to thicken fluids. _Amylum_, or _amulum_ which hereafter will occur frequently in the original does not cover the ground as well as the French term _roux_. The quality of the "binder" depends upon the material in hand. Sometimes the fat and flour are parched, sometimes they are used raw. Sometimes the flour is diluted with water and used in that form. [3] List. And G. -V. _sorbendum_; Tor. _subruendum_. [55] ANOTHER [THICK ENTRÉE GRAVY] _ALITER_ GRIND PEPPER WHICH HAS BEEN SOAKED OVERNIGHT, ADD SOME MORE STOCK ANDWORK IT INTO A SMOOTH PASTE; THEREUPON ADD QUINCE-APPLE CIDER, BOILEDDOWN ONE HALF, THAT IS WHICH HAS EVAPORATED IN THE HEAT OF THE SUN TOTHE CONSISTENCY OF HONEY. IF THIS IS NOT AT HAND, ADD FIG WINE [1]CONCENTRATE WHICH THE ROMANS CALL "COLOR" [2]. NOW THICKEN THE GRAVYWITH ROUX OR WITH SOAKED RICE FLOUR AND FINISH IT ON A GENTLE FIRE. [1] Tor. _cammarum_, which should read _caricarum_--wine of Carica figs. [2] V. The Roman equivalent for "_singe_, " "monkey, " "_Affe_, "--(the _vulgo_ French is literally translated into and in actual use in other languages) caramel color made of burnt sugar to give gravies a palatable appearance. Cf. No. 73. The reference by the original to "which the Romans call 'color'" indicates, according to Brandt, that this formula is NOT of ROMAN origin but probably a translation into Latin from a Greek cookery book. This is an interesting suggestion, and it could be elaborated on to say that the entire Apicius is NOT of Roman origin. But why should the Greeks who in their balmy days were so far in advance of Rome in culinary matters go there for such information? It is more likely that this reference to Rome comes from the Italian provinces or the colonies, regions which naturally would look to Rome for guidance in such matters. [56] ANOTHER AMULATUM _AMULATUM ALITER_ DISJOINT A CHICKEN AND BONE IT. PLACE THE PIECES IN A STEW PAN WITHLEEKS, DILL AND SALT [water or stock] WHEN WELL DONE ADD PEPPER ANDCELERY SEED, THICKEN WITH RICE [1] ADD STOCK, A DASH OF RAISIN WINE ORMUST, STIR WELL, SERVE WITH THE ENTRÉES. [1] G. -V. _oryzam_; Tor. Ditto (and on margin) _oridam_; Hum. _oridiam legendum orindam_--a kind of bread. Dann. And Goll. Rice flour. In a general way the ancient formula corresponds exactly to our present chicken fricassée. [57] SPELT OR FARINA PUDDING _APOTHERMUM_ BOIL SPELT WITH [Tor. PIGNOLIA] NUTS AND PEELED ALMONDS [1] [G. -V. AND] IMMERSED IN [boiling] WATER AND WASHED WITH WHITE CLAY SO THATTHEY APPEAR PERFECTLY WHITE, ADD RAISINS, [flavor with] CONDENSED WINEOR RAISIN WINE AND SERVE IT IN A ROUND DISH WITH CRUSHED [2] [nuts, fruit, bread or cake crumbs] SPRINKLED OVER IT [3]. [1] V. We peel almonds in the same manner; the white clay treatment is new to us. G. -V. And--which is confusing. [2] The original: _confractum_--crushed, but what? G. -V. Pepper, for which there is neither authority nor reason. A wine sauce would go well with it or crushed fruit. List. And Goll. Breadcrumbs. [3] This is a perfectly good pudding--one of the very few desserts in Apicius. With a little sweetening (supplied probably by the condensed wine) and some grated lemon for flavor it is quite acceptable as a dessert. [58] DE AMBOLATO CAP. IIII Ex Torinus, not mentioned by the other editors. The sense of this word is not clear. It must be a recipe or a chapter the existence of which was known to Torinus, for he says: "This entire chapter is wanting in our copy. " III [59] A DISH OF SOW'S MATRIX _VULVULÆ BOTELLI_ [1] ENTRÉES [2] OF SOW'S MATRIX [3] ARE MADE THUS: CRUSH PEPPER AND CUMINWITH TWO SMALL HEADS OF LEEK, PEELED, ADD TO THIS PULP RUE, BROTH [andthe sow's matrix or fresh pork] CHOP, [or crush in mortar very fine]THEN ADD TO THIS [forcemeat] INCORPORATING WELL PEPPER GRAINS AND[pine] NUTS [4] FILL THE CASING [5] AND BOIL IN WATER [with] OIL ANDBROTH [for seasoning] AND A BUNCH OF LEEKS AND DILL. [1] G. -V. _Vulvulæ Botelli_; Sch. _Vulvulæ isiciata_; Tor. _De Vulvulis et botellis_. See note No. 3. [2] V. "_Entrées_" out of respect for the ancients who used them as such; today we would class such dishes among the "_hors d'œuvres chauds_. " [3] V. _Vulvula_, dim. For _vulva_, sow's matrix. Cf. _vulva_ in dictionary. Possible, also possible that _volva_ is meant--a meat roll, a croquette. [4] V. Combinations of chopped nuts and pork still in vogue today; we use the green pistachios. [5] V. The casings which were filled with this forcemeat may have been the sow's matrices, also caul. The original is vague on the point. [60] LITTLE SAUSAGE _BOTELLUM_ [1] BOTELLUM IS MADE OF [2] HARD BOILED YOLKS OF EGG [3] CHOPPED PIGNOLIANUTS, ONION AND LEEKS, RAW GROUND PINE [4] FINE PEPPER, STUFF INCASINGS AND COOK IN BROTH AND WINE [5]. [1] V. _Botelli_, or _botuli_, are sausage of various kind; (French, Boudin, English, Pudding). Originally made of raw blood, they are in fact, miniature blood sausage. The absence of meat in the present formula makes me believe that it is not complete, though hard boiled yolk when properly seasoned and mixed with the right amount of fat, make a tasty forcemeat for sausage. [2] Tor. _Botellum sic fades ex oui_; Sch. And G. -V. _sex ovi_--the number of eggs is immaterial. [3] Dann. Calf's Sweetbreads. [4] Goll. _Thus crudum_--raw blood. _Thus_ or _tus_ is either frankincense or the herb, ground-pine. Dann. Rosemary. Hum. _Thus crudum lege jus crudum_--jus or broth which would make the forcemeat soft. There is no reason for changing "_thus_" into "_jus_!" [5] G. -V. _Adicies liquamen et vinum, et sic coques_. Tor. & _vino decoquas_. IV [61] LUCANIAN SAUSAGE _LUCANICÆ_ LUCANIAN SAUSAGE [or meat pudding] ARE MADE SIMILAR TO THE ABOVE:CRUSH PEPPER, CUMIN, SAVORY, RUE, PARSLEY, CONDIMENT, LAUREL BERRIESAND BROTH; MIX WITH FINELY CHOPPED [fresh Pork] AND POUND WELL WITHBROTH. TO THIS MIXTURE, BEING RICH, ADD WHOLE PEPPER AND NUTS. WHENFILLING CASINGS CAREFULLY PUSH THE MEAT THROUGH. HANG SAUSAGE UP TOSMOKE. V. Lister's interesting remarks about the makers of these sausages are given in the dictionary. Cf. Longano. V [62] SAUSAGE _FARCIMINA_ POUND EGGS AND BRAINS [eggs raw, brains cooked] PINE NUTS [choppedfine] PEPPER [whole] BROTH AND A LITTLE LASER WITH WHICH FILL THECASINGS. FIRST PARBOIL THE SAUSAGE THEN FRY THEM AND SERVE. V. The directions are vague enough, but one may recognize in them our modern brain sausage. [63] ANOTHER SAUSAGE _ALITER_ WORK COOKED SPELT AND FINELY CHOPPED FRESH PORK TOGETHER, POUND ITWITH PEPPER, BROTH AND PIGNOLIA NUTS. FILL THE CASINGS, PARBOIL ANDFRY WITH SALT, SERVE WITH MUSTARD, OR YOU MAY CUT THE SAUSAGE INSLICES AND SERVE ON A ROUND DISH. [64] ANOTHER SAUSAGE _ALITER_ WASH SPELT AND COOK IT WITH STOCK. CUT THE FAT OF THE INTESTINES ORBELLY VERY FINE WITH LEEKS. MIX THIS WITH CHOPPED BACON AND FINELYCHOPPED FRESH PORK. CRUSH PEPPER, LOVAGE AND THREE EGGS AND MIX ALL INTHE MORTAR WITH PIGNOLIA NUTS AND WHOLE PEPPER, ADD BROTH, FILLCASINGS. PARBOIL SAUSAGE, FRY LIGHTLY, OR SERVE THEM BOILED. Tor. And Tac. Serve with pheasant gravy. In the early editions the following formula which thus ends is wanting. [65] ROUND SAUSAGE _CIRELLOS ISICIATOS_ FILL THE CASINGS WITH THE BEST MATERIAL [forcemeat] SHAPE THE SAUSAGEINTO SMALL CIRCLES, SMOKE. WHEN THEY HAVE TAKEN ON (VERMILLION) COLORFRY THEM LIGHTLY. DRESS NICELY GARNISHED ON A PHEASANT WINE GRAVY, FLAVORED, HOWEVER, WITH CUMIN. V. In Tor. And in the earliest edition this formula has been contracted with the preceding and made one formula. END OF BOOK II _EXPLICIT LIBER SECUNDUS APICII ARTOPTUS_ [Tac. ] APICIUS Book III {Illustration: ELABORATE THERMOSPODIUM A heater for the service of hot foods and drinks in the dining room. Hot drinks were mixed and foods were served from apparatus of thiskind. The fuel was charcoal. There were public places, specializing inhot drinks, called Thermopolia. This specimen was found at Stabiæ, oneof the ill-fated towns destroyed by eruption of Mt. Vesuvius. Ntl. Mus. , Naples, 72986; Field M. , 24307. } {Illustration: SERVICE PAN Round, with decorated handle. This and the pan with the Hercules headon handle used in connection with the plain Thermospodium to serve hotfoods in the dining room. Hildesheim Treas. } BOOK III. THE GARDENER _Lib. III. Cepuros_ CHAP. I. TO BOIL ALL VEGETABLES GREEN. CHAP. II. VEGETABLE DINNER, EASILY DIGESTED. CHAP. III. ASPARAGUS. CHAP. IV. PUMPKIN, SQUASH. CHAP. V. CITRUS FRUIT, CITRON. CHAP. VI. CUCUMBERS. CHAP. VII. MELON GOURD, MELON. CHAP. VIII. MALLOWS. CHAP. IX. YOUNG CABBAGE, SPROUTS, CAULIFLOWER. CHAP. X. LEEKS. CHAP. XI. BEETS. CHAP. XII. POT HERBS. CHAP. XIII. TURNIPS, NAVEWS. CHAP. XIV. HORSERADISH AND RADISHES. CHAP. XV. SOFT CABBAGE. CHAP. XVI. FIELD HERBS. CHAP. XVII. NETTLES. CHAP. XVIII. ENDIVE AND LETTUCE. CHAP. XIX. CARDOONS. CHAP. XX. COW-PARSNIPS. CHAP. XXI. CARROTS AND PARSNIPS. I [66] VEGETABLES, POT HERBS _DE HOLERIBUS_ TO KEEP ALL VEGETABLES GREEN. _UT OMNE HOLUS SMARAGDINUM FIAT. _ ALL VEGETABLES WILL REMAIN GREEN IF BOILED WITH COOKING SODA [1]. [1] _Nitrium. _ Method still in use today, considered injurious to health if copper vessel is used, but the amount of copper actually absorbed by the vegetable is infinitesimal, imperceptible even by the taste. Copper, to be actually harmful would have to be present in such quantity as to make enjoyment impossible. II [67] VEGETABLE DINNER, EASILY DIGESTED _PULMENTARIUM AD VENTREM_ [1] ALL GREEN VEGETABLES ARE SUITED FOR THIS PURPOSE [2] VERY YOUNG [3]BEETS AND WELL MATURED LEEKS ARE PARBOILED; ARRANGE THEM IN A BAKINGDISH, GRIND PEPPER AND CUMIN, ADD BROTH AND CONDENSED MUST, ORANYTHING ELSE TO SWEETEN THEM A LITTLE, HEAT AND FINISH THEM ON A SLOWFIRE, AND SERVE. [1] V. _Ad ventrem_, "for the belly, " simple home laxative. [2] V. This sentence in Torinus only. Possibly a contraction of the foregoing formula, No. 66. [3] V. _minutas_, "small, " i. E. , young. [68] A SIMILAR DISH _SIMILITER_ PARBOIL POLYPODY [1] ROOT SO AS TO SOFTEN THEM, CUT THEM INTO SMALLPIECES, SEASON WITH GROUND PEPPER AND CUMIN, ARRANGE IN A BAKING DISH, FINISH ON THE FIRE AND SERVE [2]. [1] V. Roots of the fern herb. [2] V. Although these instructions for vegetable dinners are rather vague, they resemble primitive _chartreuses_--fancy vegetable dishes developed by the Carthusian monks to whom flesh eating was forbidden. Elsewhere in Apicius we shall find the _chartreuse_ developed to a remarkable degree. [69] ANOTHER LAXATIVE _ALITER AD VENTREM_ [1] SCRUB AND WASH BUNDLES OF BEETS BY RUBBING THEM WITH A LITTLE SODA[2]. TIE THEM IN INDIVIDUAL BUNDLES, PUT INTO WATER TO BE COOKED, WHENDONE, SEASON WITH REDUCED MUST OR RAISIN WINE AND CUMIN, SPRINKLEWITH PEPPER, ADD A LITTLE OIL, AND WHEN HOT, CRUSH POLYPODY AND NUTSWITH BROTH, ADD THIS TO THE RED-HOT PAN, INCORPORATING IT WITH THEBEETS, TAKE OFF THE FIRE QUICKLY AND SERVE. [1] This formula wanting in Tor. [2] V. Ingenious method to skin tender root vegetables, still in vogue today. We remove the skin of tender young root vegetables, carrots, beets, etc. , by placing them in a towel, sprinkling them with rock salt and shaking them energetically. The modern power vegetable peeler is really built on the same principle, only instead of salt (which soon melts) carborundum or rough concrete surfaces are used, against which surfaces the vegetables are hurled by the rotary motion; often enough, too much of the skin is removed, however. [70] BEETS À LA VARRO _BETACEOS VARRONIS_ [1] VARRO BEETS, THAT IS, BLACK ONES [2] OF WHICH THE ROOTS MUST BECLEANED WELL, COOK THEM WITH MEAD AND A LITTLE SALT AND OIL; BOIL THEMDOWN IN THIS LIQUOR SO THAT THE ROOTS ARE SATURATED THEREBY; THELIQUID ITSELF IS GOOD DRINKING. IT IS ALSO NICE TO COOK A CHICKEN INWITH THEM. [1] G. -V. _Betacios_; Tor. _B. Varrones_. Probably named for Varro, the writer on agriculture. [2] Roots on the order of parsnips, salsify, oysterplant. [71] ANOTHER LAXATIVE _ALITER AD VENTREM_ ANOTHER VEGETABLE DISH, PROMOTING GOOD HEALTH; WASH CELERY, GREENS ANDROOTS, AND DRY IT IN THE SUN: THEN ALSO COOK THE TENDER PART AND HEADOF LEEKS IN A NEW [1] POT, ALLOWING THE WATER TO BOIL DOWN ONE THIRDOF ITS VOLUME. THEREUPON GRIND PEPPER WITH BROTH AND HONEY IN EQUALAMOUNTS PROPERLY MEASURED, MIX IT IN THE MORTAR WITH THE WATER OF THECOOKED CELERY, STRAIN, BOIL AGAIN AND USE IT TO MASK THE [cooked]CELERY WITH. IF DESIRED, ADD [the sliced root of the] CELERY TO IT[2]. [1] V. "new, " i. E. , cook leeks in a separate sauce pan; NOT together with the celery, which, as the original takes for granted, must be cooked also. [2] V. We would leave the honey out, make a cream sauce from the stock, or, adding bouillon, tie same with a little flour and butter, and would call the dish Stewed Celery and Leeks. The ancient method is entirely rational because the mineral salts of the vegetables are preserved and utilized (invariably observed by Apicius) which today are often wasted by inexperienced cooks who discard these precious elements with the water in which vegetables are boiled. III [72] ASPARAGUS _ASPARAGOS_ ASPARAGUS [Tor. IN ORDER TO HAVE IT MOST AGREEABLE TO THE PALATE] MUSTBE [peeled, washed and] DRIED [1] AND IMMERSED IN BOILING WATERBACKWARDS [2] [3]. [1] V. Must be dried before boiling because the cold water clinging to the stalks is likely to chill the boiling water too much in which the asparagus is to be cooked. Apicius here reveals himself as the consummate cook who is familiar with the finest detail of physical and chemical changes which food undergoes at varying temperatures. The various editions all agree: _asparagos siccabis_; Schuch, however, says: "For the insane _siccabis_ I substitute _siciabis_, _isiciabis_, prepare with _sicio_ [?] and cook. " He even goes on to interpret it _cucabis_ from the Greek _kouki_, cocoanut milk, and infers that the asparagus was first cooked in cocoanut milk and then put back into water, a method we are tempted to pronounce insane. [2] V. Backwards! G. -V. _rursum in calidam_; Tac. _rursus in aquam calidam_; Tor. _ac rursus . .. _ This word has caused us some reflection, but the ensuing discovery made it worth while. _Rursus_ has escaped the attention of the other commentators. In this case _rursus_ means backwards, being a contraction from _revorsum_, h. E. _reversum_. The word is important enough to be observed. Apicius evidently has the right way of cooking the fine asparagus. The stalks, after being peeled and washed must be bunched together and tied according to sizes, and the bunches must be set into the boiling water "backwards, " that is, they must stand upright with the heads protruding from the water. The heads will be made tender above the water line by rising steam and will be done simultaneously with the harder parts of the stalks. We admit, we have never seen a modern cook observe this method. They usually boil the tender heads to death while the lower stalks are still hard. Though this formula is incomplete (it fails to state the sauce to be served, also that the asparagus must be peeled and bunched, that the water must contain salt, etc. ) it is one of the neatest formulæ in Apicius. It is amusing to note how the author herein unconsciously reveals what a poor litérateur but what a fine cook he is. This is characteristic of most good practitioners. One may perfectly master the vast subject of cookery, yet one may not be able to give a definition of even a single term, let alone the ability to exactly describe one of the many processes of cookery. Real poets often are in the same predicament; none of them ever explained the art satisfactorily. [3] G. -V. Add to the formula _callosiores reddes_--give back [eliminate] the harder ones. This sentence belongs to the next article. And Torinus, similar to Humelbergius, renders this sentence _ut reddas ad gustum calliores_--to render the harder ones palatable--the squash and pumpkin namely--and we are inclined to agree with him. IV [73] PUMPKIN, SQUASH _CUCURBITAS_ TO HAVE THE HARDER ONES PALATABLE, DO THIS: [1] [Cut the fruit intopieces, boil and] SQUEEZE THE WATER OUT OF THE BOILED FRUIT ANDARRANGE [the pieces] IN A BAKING DISH. PUT IN THE MORTAR PEPPER, CUMINAND SILPHIUM, THAT IS, A VERY LITTLE OF THE LASER ROOT AND A LITTLERUE, SEASON THIS WITH STOCK, MEASURE A LITTLE VINEGAR AND MIX IN ALITTLE CONDENSED WINE, SO THAT IT CAN BE STRAINED [2] AND POUR THISLIQUID OVER THE FRUIT IN THE BAKING DISH; LET IT BOIL THREE TIMES, RETIRE FROM THE FIRE AND SPRINKLE WITH VERY LITTLE GROUND PEPPER. [1] Cf. Note 3 to No. 72. [2] List. _Ut coloretur_--to give it color; Tor. _ut ius coletur_--from _colo_--to strain, to filter. Cf. Also note 2 to No. 55. [74] PUMPKIN LIKE DASHEENS _ALITER CUCURBITAS IURE COLOCASIORUM_ [1] BOIL THE PUMPKIN IN WATER LIKE COLOCASIA; GRIND PEPPER, CUMIN AND RUE, ADD VINEGAR AND MEASURE OUT THE BROTH IN A SAUCEPAN. THE PUMPKINPIECES [nicely cut] WATER PRESSED OUT [are arranged] IN A SAUCEPANWITH THE BROTH AND ARE FINISHED ON THE FIRE WHILE THE JUICE IS BEINGTIED WITH A LITTLE ROUX. BEFORE SERVING SPRINKLE WITH PEPPER [2]. [1] V. _Colocasia Antiquorum_ belonging to the dasheen or taro family, a valuable tuber, again mentioned in No. 172, 216, 244 and 322. Cf. Various notes, principally that to No. 322. Also see U. S. Dept. Of Agr. Farmer's Bulletin No. 1396, p. 2. This is a "new" and commercially and gastronomically important root vegetable, the flavor reminding of a combination of chestnuts and potatoes, popularly known as "Chinese potatoes" which has been recently introduced by the U. S. Government from the West Indies where it received the name, Dasheen, derived from _de Chine_--from China. [2] Tor. Continues without interruption into the next formula. [75] PUMPKIN, ALEXANDRINE STYLE _ALITER CUCURBITAS MORE ALEXANDRINO_ PRESS THE WATER OUT OF THE BOILED PUMPKIN, PLACE IN A BAKING DISH, SPRINKLE WITH SALT, GROUND PEPPER, CUMIN, CORIANDER SEED, GREEN MINTAND A LITTLE LASER ROOT; SEASON WITH VINEGAR. NOW ADD DATE WINE ANDPIGNOLIA NUTS GROUND WITH HONEY, VINEGAR AND BROTH, MEASURE OUTCONDENSED WINE AND OIL, POUR THIS OVER THE PUMPKIN AND FINISH IN THISLIQUOR AND SERVE, SPRINKLE WITH PEPPER BEFORE SERVING. [76] BOILED PUMPKIN _ALITER CUCURBITAS ELIXATAS_ [Boiled Pumpkin] STEWED IN BROTH WITH PURE OIL. [77] FRIED PUMPKIN _ALITER CUCURBITAS FRICTAS_ [Fried pumpkin served with] SIMPLE WINE SAUCE AND PEPPER. [78] ANOTHER WAY, BOILED AND FRIED _ALITER CUCURBITAS ELIXATAS ET FRICTAS_ BOILED PUMPKIN FRIED IS PLACED IN A BAKING PAN. SEASON WITH CUMINWINE, ADD A LITTLE OIL; FINISH ON THE FIRE AND SERVE. [79] ANOTHER WAY, MASHED _CUCURBITAS FRICTAS TRITAS_ FRIED [1] PUMPKIN, SEASONED WITH PEPPER, LOVAGE, CUMIN, ORIGANY, ONION, WINE BROTH AND OIL: STEW THE PUMPKIN [in this] IN A BAKINGDISH, TIE THE LIQUID WITH ROUX [mash] AND SERVE IN THE DISH. [1] V. Baking the fruit reduces the water contents, renders the purée more substantial. G. -V. _Tritas_--mashed. Tor. Connects _tritas_ up with pepper, hence it is doubtful whether this dish of pumpkin is mashed pumpkin. [80] PUMPKIN AND CHICKEN _CUCURBITAS CUM GALLINA_ [Stew the pumpkin with a hen, garnish with] HARD-SKINNED PEACHES, TRUFFLES; PEPPER, CARRAWAY, AND CUMIN, SILPHIUM AND GREEN HERBS, SUCHAS MINT, CELERY, CORIANDER, PENNYROYAL, CRESS, WINE [1] OIL ANDVINEGAR. [1] Tor. _Vinum vel oleum_; List. _vinum_, _mel_, _oleum_. V [81] CITRON _CITRIUM_ [1] FOR THE PREPARATION OF CITRON FRUIT WE TAKE SILER [2] FROM THEMOUNTAINS, SILPHIUM, DRY MINT, VINEGAR AND BROTH. [1] List. _Citrini_--a lemon or cucumber squash. [2] Tor. _Silerem_; List. _sil_, which is hartwort, a kind of cumin or mountain fennel. VI [82] CUCUMBERS _CUCUMERES_ [Stew the] PEELED CUCUMBERS EITHER IN BROTH [1] OR IN A WINE SAUCE;[and] YOU WILL FIND THEM TO BE TENDER AND NOT CAUSING INDIGESTION. [1] Usually cucumbers are parboiled in water and then finished in broth; most often after being parboiled they are stuffed with forcemeat and then finished in broth. [83] CUCUMBERS ANOTHER WAY _ALITER CUCUMERES RASOS_ [Peeled cucumbers are] STEWED WITH BOILED BRAINS, CUMIN AND A LITTLEHONEY. ADD SOME CELERY SEED, STOCK AND OIL, BIND THE GRAVY WITH EGGS[1] SPRINKLE WITH PEPPER AND SERVE. [1] Tor. _bis obligabis_--tie twice--for which there is no reason, except in case the sauce should curdle. List. _oleo elixabis_--fry in oil--obviously wrong, as the materials for this stew are already cooked. Sch. _ovis obligabis_--bind with eggs--which is the thing to do in this case. [84] ANOTHER CUCUMBER RECIPE _ALITER CUCUMERES_ CUCUMBERS, PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH ANDVINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM. Sounds like a fancy dressing for raw sliced cucumbers, though there are no directions to this effect. VII [85] MELON-GOURD AND MELONS _PEPONES ET MELONES_ PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCEIN A WHILE ONE ADDS SILPHIUM. Same as 84; which confirms above theory. It is quite possible that melons were eaten raw with this fancy dressing. Many people enjoy melons with pepper and salt, or, in salad form with oil and vinegar. Gourds, however, to be palatable, must be boiled and served either hot or cold with this dressing. VIII [86] MALLOWS _MALVAS_ THE SMALLER MALLOWS [are prepared] WITH GARUM [1], STOCK [2] OIL ANDVINEGAR; THE LARGER MALLOWS [prepare] WITH A WINE SAUCE, PEPPER ANDSTOCK, [adding] CONDENSED WINE OR RAISIN WINE. [1] Tor. _Garum_; List. _Oenogarum_. [2] _Liquamen_--depending upon the mode of serving the mallows, hot or cold. IX [87] YOUNG CABBAGE, SPROUTS [1] _CYMAS ET CAULICULOS_ [2] [Boil the] SPROUTS; [1] [season with] CUMIN [3], SALT, WINE AND OIL;IF YOU LIKE [add] PEPPER, LOVAGE, MINT, RUE, CORIANDER; THE TENDERLEAVES OF THE STALKS [stew] IN BROTH; WINE AND OIL BE THE SEASONING. [1] Including, perhaps, cauliflower and broccoli. [2] List. _Cimæ & Coliculi. Nunc crudi cum condimentis nunc elixati inferentur. _ Served sometimes raw with dressing, sometimes boiled. [3] Cumin or carraway seed is still used today in the preparation of the delicious "Bavarian" cabbage which also includes wine and other spices. [88] ANOTHER WAY _ALITER_ CUT THE STALKS IN HALF AND BOIL THEM. THE LEAVES ARE MASHED ANDSEASONED WITH CORIANDER, ONION, CUMIN, PEPPER, RAISIN WINE, ORCONDENSED WINE AND A LITTLE OIL. Very sensible way of using cabbage stalks that are usually thrown away. Note the almost scientific procedure: the stalks are separated from the leaves, split to facilitate cooking; they are cooked separately because they require more time than the tender greens. Our present method appears barbarous in comparison. We quarter the cabbage head, and either boil it or steam it. As a result either the tender leaves are cooked to death or the stems are still hard. The overcooked parts are not palatable, the underdone ones indigestible. Such being the case, our boiled cabbage is a complete loss, unless prepared the Apician way. [89] ANOTHER WAY _ALITER_ THE COOKED [1] STALKS ARE PLACED IN A [baking] DISH; MOISTEN WITHSTOCK AND PURE OIL, SEASON WITH CUMIN, SPRINKLE [2] WITH PEPPER, LEEKS, CUMIN, AND GREEN CORIANDER [all] CHOPPED UP. [1] Tor. _Coliculi assati_--_sauté_, fried; (Remember: _Choux de Bruxelles sauté_) List. _elixati_--boiled. G. -V. _Cauliculi elixati_. [2] Tor. _Superasperges_; G. -V. _piper asperges_. Sounds like a salad of cooked cabbage. The original leaves us in doubt as to the temperature of the dish. [90] ANOTHER WAY _ALITER_ THE VEGETABLE, SEASONED AND PREPARED IN THE ABOVE WAY IS STEWED WITHPARBOILED LEEKS. [91] ANOTHER WAY _ALITER_ TO THE SPROUTS OR STALKS, SEASONED AND PREPARED AS ABOVE, ARE ADDEDGREEN OLIVES WHICH ARE HEATED LIKEWISE. [92] ANOTHER WAY _ALITER_ PREPARE THE SPROUTS IN THE ABOVE WAY, COVER THEM WITH BOILED SPELT ANDPINE NUTS [1] AND SPRINKLE [2] WITH RAISINS. [1] The nuts should not astonish us. The French today have a delicious dish, _Choux de Bruxelles aux Marrons_--Brussels Sprouts with Chestnuts. Sprouts and chestnuts are, of course, cooked separately; the lightly boiled sprouts are _sauté_ in butter; the chestnuts parboiled, peeled, and finished in stock with a little sugar or syrup, tossed in butter and served in the center of the sprouts. The Apician formula with cereal and raisins added is too exotic to suit our modern taste, but without a question is a nutritious dish and complete from a dietetic point of view. [2] Tor. _Superasperges_; G. -V. _piper asperges_. X [93] LEEKS _PORROS_ WELL MATURED LEEKS [1] ARE BOILED WITH A PINCH OF SALT [2] IN[combined] WATER AND OIL [3]. THEY ARE THEN STEWED IN OIL AND IN THEBEST KIND OF BROTH, AND SERVED. [1] Tor. _Poros bene maturos_; G. -V. _maturos fieri_. [2] One of the rare instances where Apicius mentions salt in cookery, i. E. , salt in a dry form. _Pugnum salis_--a fist of salt--he prescribes here. Usually it is _liquamen_--broth, brine--he uses. [3] Tor. Is correct in finishing the sentence here. G. -V. Continue _et eximes. _, which is the opening of the next sentence, and it makes a difference in the formula. [94] ANOTHER WAY TO COOK LEEKS _ALITER PORROS_ WRAP THE LEEKS WELL IN CABBAGE LEAVES, HAVING FIRST COOKED THEM ASDIRECTED ABOVE [1] AND THEN FINISH THEM IN THE ABOVE WAY. [1] Tor. _in primis_--first; List. , G. -V. _in prunis_--hot embers. [95] ANOTHER WAY _ALITER PORROS_ COOK THE LEEKS WITH [laurel] BERRIES [1], [and otherwise treat them]AND SERVE AS ABOVE. [1] Tor. _Porros in bacca coctos_; List. _in cacabo_--cooked in a casserole; Sch. _bafa embama_--steeped, marinated (in oil); G. -V. _in baca coctos_. Another way to read this: _baca et fabæ_--with beans--is quite within reason. The following formula, 96, is perhaps only a variant of the above. Brandt: with olives, referring to No. 91 as a precedent. [96] LEEKS AND BEANS _ALITER PORROS_ AFTER HAVING BOILED THE LEEKS IN WATER, [green string] BEANS WHICHHAVE NOT YET BEEN PREPARED OTHERWISE, MAY BE BOILED [in the leekwater] [1] PRINCIPALLY ON ACCOUNT OF THE GOOD TASTE THEY WILL ACQUIRE;AND MAY THEN BE SERVED WITH THE LEEKS. [1] Apicius needed no modern science of nutrition to remind him of the value of the mineral salts in vegetables. XI [97] BEETS _BETAS_ TO MAKE A DISH OF BEETS THAT WILL APPEAL TO YOUR TASTE [1] SLICE [thebeets, [2] with] LEEKS AND CRUSH CORIANDER AND CUMIN; ADD RAISIN WINE[3], BOIL ALL DOWN TO PERFECTION: BIND IT, SERVE [the beets] SEPARATEFROM THE BROTH, WITH OIL AND VINEGAR. [1] Sentence in Tor. ; wanting in List. _et al. _ [2] List. No mention of beets is made in this formula; therefore, it may belong to the foregoing leek recipes. V. This is not so. Here the noun is made subject to the first verb, as is practiced frequently. Moreover, the mode of preparation fits beets nicely, except for the flour to which we object in note 3, below. To cook beets with leeks, spices and wine and serve them (cold) with oil and vinegar is indeed a method that cannot be improved upon. [3] Tac. , Tor. , List. , G. -V. _uvam passam_, _Farinam_--raisins and flour--for which there is no reason. Sch. _varianam_--raisin wine of the Varianian variety; Bas. _Phariam_. V. Inclined to agree with Sch. And Bas. [98] ANOTHER WAY _ALITER BETAS ELIXAS_ COOK THE BEETS WITH MUSTARD [seed] AND SERVE THEM WELL PICKLED IN ALITTLE OIL AND VINEGAR. V. Add bay leaves, cloves, pepper grains, sliced onion and a little sugar, and you have our modern pickled beets. XII [99] GREEN VEGETABLES, POT HERBS _OLISERA_ [1] [The greens] TIED IN HANDY BUNDLES, COOKED AND SERVED WITH PURE OIL;ALSO PROPER WITH FRIED FISH. [1] Tac. _Olisera_; Tor. _Olifera_ (_sev mauis olyra_) Tor. Is mistaken. Hum. , List. _Olisatra_; (old Ms. Note in our Hum. Copy: "_Alessandrina uulgò_") from _olusatrum_--_olus_--pot herbs, cabbage, turnips. G. -V. _Holisera_, from _holus_, i. E. _olus_ and from _olitor_ one who raises pot herbs. XIII [100] TURNIPS OR NAVEWS _RAPAS SIVE NAPOS_ [Turnips are] COOKED [soft, the water is] SQUEEZED [out; then] CRUSH AGOOD AMOUNT OF CUMIN AND A LITTLE RUE, ADD PARTHICAN [1] LASER OR [2]VINEGAR, STOCK, CONDENSED WINE AND OIL [3] HEAT MODERATELY AND SERVE. [1] i. E. Persian laser; List. _laser, Parthicum_; (the comma makes a difference!) Sch. _particum_--a part. [2] Tac. , Tor. _vel acetum_; List. G. -V. _mel, acetum_. Another comma; and "honey" instead of "or. " V. We doubt this: the vinegar is an alternative, for it takes the place of the more expensive Persian _laser_ (which was an essence of the _laser_ root, often diluted with vinegar). [3] List. , G. -V. _oleum modice_: _fervere_; Tor. _& oleum, quæ modice fervere facias_. Again note Lister's punctuation here and in the foregoing notes. The misplaced commas and colons raise havoc with the formulæ everywhere. Torinus, who in his preface complains that his authority has no punctuation whatsoever and thereby indicates that it must have been a very ancient copy, (at least prior to the 1503 Tac. Ed. ) is generally not far from the mark. It is also doubtful that the variants are by him, as is claimed by List. In this instance, indeed, Tor. Is again correct. [101] ANOTHER WAY [1] _ALITER RAPAS SIVE NAPOS_ [The turnips are] BOILED, SERVED DRESSED WITH OIL, TO WHICH, IFDESIRED, YOU MAY ADD VINEGAR [2]. [1] Tor. _ad delitias_--delightful. [2] V. Presumably served cold, as a salad; cf. No. 122. XIV [102] RADISHES _RAPHANOS_ PEPPER THE RADISHES WELL; OR, EQUALLY WELL: GRATE IT WITH PEPPER ANDBRINE. Sch. , G. -V. _Rafanos_; _Raphanos agria_, --a kind of horseradish; Plinius: h. E. _raphanus sylvestris_. XV [103] SOFT CABBAGE _OLUS MOLLE_ THE CABBAGE IS COOKED WITH POT HERBS IN SODA WATER; PRESS [the waterout] CHOP IT VERY FINE: [now] CRUSH PEPPER, LOVAGE, DRY SATURY WITHDRY ONIONS, ADD STOCK, OIL AND WINE. [104] ANOTHER MASHED GREEN VEGETABLE _ALTER OLUS MOLLE_ [_EX APIO_] COOK CELERY IN SODA WATER, SQUEEZE [water out] CHOP FINE. IN THEMORTAR CRUSH PEPPER, LOVAGE, ORIGANY, ONION [and mix with] WINE ANDSTOCK, ADDING SOME OIL. COOK THIS IN THE BOILER [1] AND MIX THECELERY WITH THIS PREPARATION. [1] _in pultario_. The _pultarius_ is a pot in which cereals were boiled; from _puls_--porridge, pap. [105] ANOTHER MASHED VEGETABLE _ALITER OLUS MOLLE_ [_EX LACTUCIS_] COOK THE LETTUCE LEAVES WITH ONION IN SODA WATER, SQUEEZE [the waterout] CHOP VERY FINE; IN THE MORTAR CRUSH PEPPER, LOVAGE, CELERY SEED, DRY MINT, ONION; ADD STOCK, OIL AND WINE. [106] TO PREVENT MASHED VEGETABLES FROM TURNING _OLUS MOLLE NE ARESCAT_ [1] IT WILL BE REQUIRED ABOVE ALL TO CLEAN THE VEGETABLES WELL, TO CUT OFFALL DECAYED PARTS AND TO COVER [the cooked vegetables] WITH WORMWOODWATER. [1] Tor. _ne . .. Exarescat_, the difference in the meaning is immaterial. XVI [107] FIELD HERBS _HERBÆ RUSTICÆ_ FIELD AND FOREST [1] HERBS ARE PREPARED [2] [either raw] WITH STOCK[3] OIL AND VINEGAR [as a salad, [4]] OR AS A COOKED DISH [5] BYADDING PEPPER, CUMIN AND MASTICH BERRIES. [1] Tor. _ac sylvestres_; V. German, _Feldsalat_. [2] Tor. _parantur_; wanting in other editions. [3] _Liquamine_, here interpreted as brine. [4] Tac. , Sch. , _et al. _ _a manu_; Tor. _vel manu_--because eaten with the hand. [5] Tor. _vel in patina_. XVII [108] NETTLES _URTICÆ_ THE FEMALE NETTLES, WHEN THE SUN IS IN THE POSITION OF THE ARIES, ISSUPPOSED TO RENDER VALUABLE SERVICES AGAINST AILMENTS OF VARIOUS KINDS[1]. [1] Tac. , List. , Sch. , _et al. _ _adversus ægritudinem_. Barthius: _Quam ægritudinem?_ etc. , etc. Tor. _plurifarias_! Reinsenius: _ad arcendum morbum_, etc. , etc. Hum. _scilicet quamcunque hoc est . .. _ etc. , etc. , etc. G. -V. _si voles_. V. This innocent little superstition about the curative qualities of the female nettle causes the savants to engage in various speculations. Nettles are occasionally eaten as vegetables on the Continent. XVIII [109] ENDIVES AND LETTUCE _INTUBA ET LACTUCÆ_ ENDIVES [are dressed] WITH BRINE, A LITTLE OIL AND CHOPPED ONION, INSTEAD OF THE REAL LETTUCE [1] IN WINTER TIME THE ENDIVES ARE TAKENOUT OF THE PICKLE [2] [and are dressed] WITH HONEY OR VINEGAR. [1] Hum. _pro lactucis uere_; Tor. _p. L. Accipint_; G. -V. _p. L. Vero_ (separated by period)--all indicating that endives are a substitute for lettuce when this is not available. [2] Cf. ℞ No. 27, also Nos. 22 and 23. [110] LETTUCE SALAD, FIELD SALAD _AGRESTES LACTUCÆ_ [1] [Dress it] WITH VINEGAR DRESSING AND A LITTLE BRINE STOCK; WHICH HELPSDIGESTION AND IS TAKEN TO COUNTERACT INFLATION [2]. [1] Tor. _sic_; Hum. _agri l. _; Tac. _id. _; Sch. And G. -V. Have _acri_ as an adjective to vinegar, the last word in the preceding formula. [2] List. And Hum. Continuing: "And this salad will not hurt you"; but Tor. , Sch. And G. -V. Use this as a heading for the following formula. [111] A HARMLESS SALAD _NE LACTUCÆ LÆDANT_ [And in order that the lettuce may not hurt you take (with it or afterit) the following preparation] [1] 2 OUNCES OF GINGER, 1 OUNCE OFGREEN RUE, 1 OUNCE OF MEATY DATES, 12 SCRUPLES OF GROUND PEPPER, 1OUNCE OF GOOD HONEY, AND 8 OUNCES OF EITHER ÆTHIOPIAN OR SYRIAN CUMIN. MAKE AN INFUSION OF THIS IN VINEGAR, THE CUMIN CRUSHED, AND STRAIN. OFTHIS LIQUOR USE A SMALL SPOONFUL MIX IT WITH STOCK AND A LITTLEVINEGAR: YOU MAY TAKE A SMALL SPOONFUL AFTER THE MEAL [2]. [1] Tac. And Tor. _Ne lactucæ lædant_ [take it] _cum zingiberis uncijs duabus_, etc. Hum. , List. , G. -V. _cumini unc. II. _ They and Sch. Read the _cum_ of Tac. And Tor. For _cumini_, overlooking the fact that the recipe later calls for Aethopian or Syrian cumin as well. This shifts the weights of the various ingredients from the one to the other, completely upsetting the sense of the formula. [2] Goll. Ignores this passage completely. V. This is another of the medical formulæ that have suffered much by experimentation and interpretation through the ages. It seems to be an aromatic vinegar for a salad dressing, and, as such, a very interesting article, reminding of our present tarragon, etc. , vinegars. To be used judiciously in salads. Again, as might be expected, the medicinal character of the formula inspires the medieval doctors to profound meditation and lively debate. Cf. ℞ Nos. 34 and 108. XIX [112] CARDOONS _CARDUI_ CARDOONS [are eaten with a dressing of] BRINY BROTH, OIL, AND CHOPPED[hard] EGGS. V. Precisely as we do today: French dressing and hard boiled eggs. We do not forget pepper, of course. Perhaps the ancient "briny broth" contained enough of this and of other ingredients, such as fine condiments and spices to make the dressing perfect. [113] ANOTHER [Dressing for] CARDOONS _ALITER CARDUOS_ RUE, MINT, CORIANDER, FENNEL--ALL GREEN--FINELY CRUSHED; ADD PEPPER, LOVAGE, AND [1] BRINE AND OIL [2]. [1] Tac. And Tor. _vel. _; List. , Sch. , G. -V. _mel_--honey--which would spoil this fine _vinaigrette_ or cold _fines herbes dressing_. However, even nowadays, sugar is quite frequently added to salad dressings. [2] Gollmer claims that this dressing is served with cooked cardoons, the recipe for which follows below. This is wanting in Tor. [114] BOILED CARDOONS _ALITER CARDUOS ELIXOS_ [Are served with] PEPPER, CUMIN, BROTH AND OIL. XX [115] (COW-) PARSNIPS [?] _SPONDYLI VEL FONDULI_ [1] COW-PARSNIPS ARE FRIED [and eaten] WITH A SIMPLE WINE SAUCE. [1] Tac. _Spondili uel fonduli_ and _Sphon . .. _; Tor. As above; Hum. _Spongioli uel funguli_; List. , _id. _; Sch. _Sfondili uel funguli_; G. -V. _Sphondyli uel funduli_. Cf. Note to Nos. 46, 121, 122. [116] ANOTHER WAY _ALITER_ BOIL THE PARSNIPS IN SALT WATER [and season them] WITH PURE OIL [1], CHOPPED GREEN CORIANDER AND WHOLE PEPPER. [1] Tac. _Oleo mero_; Other editors: _Oleo, mero_. V. The comma is misplaced. [117] ANOTHER WAY _ALITER_ PREPARE THE BOILED PARSNIPS WITH THE FOLLOWING SAUCE: CELERY SEED, RUE, HONEY, GROUND PEPPER, MIXED WITH RAISIN WINE, STOCK AND A LITTLEOIL; BIND THIS WITH ROUX [bring to a boiling point, immerse parsnips]SPRINKLE WITH PEPPER AND SERVE. [118] ANOTHER WAY [Purée of Parsnips] [1] _ALITER_ MASH THE PARSNIPS, [add] CUMIN, RUE, STOCK, A LITTLE CONDENSEDWINE, OIL, GREEN CORIANDER [and] LEEKS AND SERVE; GOES WELL WITHSALT PORK [2]. [1] Again faulty punctuation obscures the text. Carefully compare the following: Tac. And Tor. _Spondylos teres, cuminum_, etc. Hum. , List. And G. -V. _S. Teres cuminum_, i. E. Crush the cumin. Sch. _S. Tores_--dry, parch! [2] _Inferes pro salso_--serve with salt pork or bacon, or, instead of--_Salsum_--salt pork. Dann. Well seasoned with salt! Sch. _infares pro salsa_. For further confirmation of _salsum_ cf. ℞ Nos. 148-152. [119] ANOTHER WAY _ALITER_ BOIL THE PARSNIPS [sufficiently, if] HARD [1] [then] PUT THEM IN ASAUCE PAN AND STEW WITH OIL, STOCK, PEPPER, RAISIN WINE, STRAIN [2]AND BIND WITH ROUX. [1] Tor. _præduratos_; List. _prædurabis_. How can they be hardened? It may perhaps stand for "parboil. " We agree with Tor. That the hard ones (_præduratos_) must be cooked soft. [2] Tor. And Tac. _Colabis_--strain; List. And G. -V. _Colorabis_--color. No necessity for coloring the gravy, but straining after the binding with roux is important which proves Tor. Correct again. Cf. Note 1 to ℞ No. 73 and note 2 to ℞ No. 55. [120] ANOTHER WAY _ALITER_ [1] FINISH [marinate] THE PARSNIPS IN OIL AND BROTH, OR FRY THEM IN OIL, SPRINKLE WITH SALT AND PEPPER, AND SERVE. [1] Ex G. -V. Wanting in Tor. And List. Found in Sch. Also. V. Procedure quite in accordance with modern practice. We envelope the p. In flour or frying batter. [121] ANOTHER WAY _ALITER_ [1] BRUISE THE BOILED PARSNIPS [scallops, muscular part of shellfish]ELIMINATE THE HARD STRINGS; ADD BOILED SPELT AND CHOPPED HARD EGGS, STOCK AND PEPPER. MAKE CROQUETTES OR SAUSAGE FROM THIS, ADDINGPIGNOLIA NUT AND PEPPER, WRAP IN CAUL [or fill in casings] FRY ANDSERVE THEM AS AN ENTRÉE DISH IN A WINE SAUCE. [1] V. This formula is virtually a repetition of ℞ No. 46, all the more bewildering because of the divergence of the term (Cf. ℞ No. 115), which stands for "scallops" or the muscular part of any bivalve, at least in the above formula. The Græco-Latin word for cow-parsnip is _spondylium_, _sphondylium_, _spondylion_. It is almost certain that the preceding parsnips formulæ are in the right place here. They are in direct line with the other vegetables here treated--the shellfish--_spondylus_--would be out of place in this chapter, Book III, The Gardener. All the recipes, with the exception of the above, fit a vegetable like parsnips. Even Lister's and Humelberg's interpretation of the term, who read _spongioli_--mushrooms--could be questioned under this heading, Book III. It is barely possible that this entire series of formulæ, _Spondyli uel fonduli_ (℞ Nos. 115-121) does belong to Book II among the scallop _hysitia_, though we are little inclined to accept this theory. Cf. ℞ No. 122 which appears to be a confirmation of the view expressed above. XXI [122] CARROTS AND PARSNIPS _CAROTÆ ET PASTINACÆ_ CARROTS OR PARSNIPS ARE FRIED [and served] WITH A WINE SAUCE. V. Exactly like ℞ No. 115, which may be a confirmation that _spondyli_ stands for cow-parsnips. [123] ANOTHER WAY _ALITER_ THE CARROTS [are cooked] SALTED [and served] WITH PURE OIL ANDVINEGAR. V. As a salad. "Italian Salad" consists of a variety of such cooked vegetables, nicely dressed with oil and vinegar, or with mayonnaise. Cf. ℞ No. 102. [124] ANOTHER WAY _ALITER_ THE CARROTS [are] BOILED [and] SLICED, STEWED WITH CUMIN AND A LITTLEOIL AND ARE SERVED. AT THE SAME TIME [1] [here is your opportunity]MAKE A CUMIN SAUCE [from the carrot juice] FOR THOSE WHO HAVE THECOLIC [2]. [1] Ex Tor. Wanting elsewhere. [2] Tac. _coliorum_; Tor. _cuminatum colicorum_; List. _c. Coloratum_--colored; G. -V. _c. Colorium_. END OF BOOK III _EXPLICIT APICII CEPURICA DE OLERIBUS LIBER TERTIUS_ [Tac. ] {Illustration: THERMOSPODIUM OF PLAIN DESIGN Water and food heater for everyday purposes. Charcoal fuel. Foods werekept on top in pans, dishes or pots, and were thus carried from thekitchen into the dining room. They were also used for food service inhotel rooms, supplied from adjacent tavern kitchens, as some hotelshad no food preparation facilities. This handy apparatus was designedfor general utility, as it also served as a portable stove on chillydays in living rooms that were not heated from the central heatingplant found in larger houses. Ntl. Mus. Naples, 73882; Field M. 24179. } APICIUS Book IV {Illustration: ROMAN WINE PRESS Reconstruction in Naples, in the new section of the National Museum. } {Illustration: A DISH FOR THE SERVICE OF EGGS Hildesheim Treasure} BOOK IV. MISCELLANEA _Lib. IV. Pandecter_ [1] CHAP. I. BOILED DINNERS. CHAP. II. DISHES OF FISH, VEGETABLES, FRUITS, AND SO FORTH. CHAP. III. FINELY MINCED DISHES, OR _ISICIA_. CHAP. IV. PORRIDGE, GRUEL. CHAP. V. APPETIZING DISHES. I [125] BOILED DINNER _SALACATTABIA_ [2] PEPPER, FRESH MINT, CELERY, DRY PENNYROYAL, CHEESE [3], PIGNOLIA NUTS, HONEY, VINEGAR, BROTH, YOLKS OF EGG, FRESH WATER, SOAKED BREAD AND THELIQUID PRESSED OUT, COW'S CHEESE AND CUCUMBERS ARE ARRANGED IN A DISH, ALTERNATELY, WITH THE NUTS; [also add] FINELY CHOPPED CAPERS [4], CHICKEN LIVERS [5]; COVER COMPLETELY WITH [a lukewarm, congealing]BROTH, PLACE ON ICE [and when congealed unmould and] SERVE UP [6]. [1] Read: _Pandectes_--embracing the whole science. [2] Read: _Salacaccabia_--from _salsa_ and _caccabus_--salt meat boiled in the pot. Sch. _Sala cottabia_; G. -V. _cattabia_. [3] Sch. _casiam_ instead of _caseum_. [4] Sch. _Copadiis porcinis_--small bits of pork; List. _cepas aridas puto_--"shallots, I believe"; Lan. _capparis_; Vat. , G. -V. _id. _ [5] Dann. Chicken meat. [6] This dish if pork were added (cf. Sch. In note 4 above) would resemble our modern "headcheese"; the presence of cheese in this formula and in our word "headcheese" is perhaps not accidental; the cheese has been eliminated in the course of time from dishes of this sort while the name has remained with us. "Cheese" also appears in the German equivalent for custard--_Eierkäse_. [126] APICIAN JELLY _SALACATTABIA APICIANA_ PUT IN THE MORTAR CELERY SEED, DRY PENNYROYAL, DRY MINT, GINGER, FRESHCORIANDER, SEEDLESS RAISINS, HONEY, VINEGAR, OIL AND WINE; CRUSH ITTOGETHER [in order to make a dressing of it]. [Now] PLACE 3 PIECES OFPICENTIAN BREAD IN A MOULD, INTERLINED WITH PIECES OF [cooked]CHICKEN, [cooked] SWEETBREADS OF CALF OR LAMB, CHEESE [1], PIGNOLIANUTS, CUCUMBERS [pickles] FINELY CHOPPED DRY ONIONS [shallots]COVERING THE WHOLE WITH [jellified] BROTH. BURY THE MOULD IN SNOW UPTO THE RIM; [unmould] SPRINKLE [with the above dressing] AND SERVE[2]. [1] List. _caseum Vestinum_--a certain cheese from the Adriatic coast. [2] The nature of the first passage of this formula indicates a dressing for a cold dish. The dish was probably unmoulded when firm, and the jelly covered with this dressing, though the original does not state this procedure. In that case it would resemble a highly complicated chicken salad, such as we make today--_mayonnaise de volaille en aspic_, for instance. We recall the artistic molds for puddings and other dishes which the ancients had which were nicely suited for dishes such as the above. The Picentian bread--made of spelt--was a celebrated product of the bakeries of Picentia, a town of lower Italy, near the Tuscan sea, according to Pliny. Cf. ℞ No. 141. [127] OTHER SALACACCABIA _ALITER_ HOLLOW OUT AN ALEXANDRINE LOAF OF BREAD, SOAK THE CRUMBS WITH POSCA [amixture of water, wine, vinegar or lemon juice] AND MAKE A PASTE OFIT. PUT IN THE MORTAR PEPPER, HONEY [1] MINT, GARLIC, FRESH CORIANDER, SALTED COW'S CHEESE, WATER AND OIL. WINE [2] POURED OVER BEFORESERVING [3]. [1] Wanting in Tor. [2] G. -V. _insuper nivem_--chilled on snow (like the preceding formula). Tac. _insuper vinum_; Sch. _id. _ [3] A panada as is found in every old cookery book. Today it remains as a dressing for roast fowl, etc. Quoting from "A Collection of Receipts in Cookery, Physick and Surgery, " London, 1724: "Panada for a Sick or Weak Stomach. Put the crumbs of a Penny White-Loaf grated into a Quart of cold Water, set both on the Fire together with a blade of Mace: When 'tis boil'd smooth, take it off the fire and put in a bit of Lemon-peel, the juice of a Lemon, a glass of Sack [Spanish Wine] and Sugar to your Taste. This is very Nourishing and never offends the Stomach. Some season with butter and Sugar, adding Currants which on some occasions are proper; but the first is the most grateful and innocent. " Mrs. Glasse, a quarter century later, in her famous book [The Art of Cookery Made Plain and Easy, London, 1747, 1st ed. ] omits the wine, but Mrs. Mason, at about the same time, insists on having it with panada. The imaginary or real relation between the sciences of cookery and medicine is illustrated here. II DISHES OF FISH, VEGETABLES, FRUITS AND SO FORTH _PATINÆ PISCIUM, HOLERUM & POMORUM_ [128] EVERYDAY DISH _PATINA QUOTIDIANA_ [1] MAKE A PASTE OF STEWED BRAINS [calf's, pig's, etc. ] SEASON WITHPEPPER, CUMIN, LASER, BROTH, THICKENED WINE, MILK AND EGGS [2] POACHIT OVER A WEAK FIRE OR IN A HOT WATER [BATH]. [1] Tac. _quottidiana_; List. _cottidiana_. [2] List. _ovis_--with eggs, which is correct. Tor. _holus_; Lan. _olus_--herbs, cabbage. Cf. ℞ No. 142. [129] ANOTHER DISH, WHICH CAN BE TURNED OVER [A Nut Custard] _ALITER PATINA VERSATILIS_ THE DISH, CALLED TURN-OVER, IS THUS MADE [1] CRUSH VERY FINE WALNUTSAND HAZELNUTS [2] TOAST THEM AND CRUSH WITH HONEY, MIX IN PEPPER, BROTH, MILK AND EGGS AND A LITTLE OIL [3]. [1] Tor. [2] List. _torres eas_--toast them (wanting in Tor. ) which is the thing to do. Cf. No. 143, practically a repetition of this. Cf. 301. [3] This laconic formula indicates a custard poached, like in the preceding, in a mould, which, when cooled off, is unmoulded in the usual way. This _patina versatilis_ is in fact the modern _crême renversée_, with nuts. It is characteristic of Apicius for incompleteness and want of precise directions, without which the experiment in the hands of an inexperienced operator would result in failure. [130] ANOTHER _ALITER PATINA_ ANOTHER DISH IS MADE OF THE [1] STRUNKS OF LETTUCE CRUSHED WITHPEPPER, BROTH, THICKENED WINE, [add] WATER AND OIL, AND COOK THIS;BIND WITH EGGS, SPRINKLE WITH PEPPER AND SERVE [2]. [1] Tor. [2] Very much like a modern soup, purée of lettuce. [131] VEGETABLE AND BRAIN PUDDING _PATINA FRISILIS_ [1] TAKE VEGETABLES, CLEAN AND WASH, SHRED [2] AND COOK THEM [3] COOL THEMOFF AND DRAIN THEM. TAKE 4 [calf's] BRAINS, REMOVE [the skin and]STRINGS AND COOK THEM [4] IN THE MORTAR PUT 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH FINE; THEN ADD THE BRAINS, RUB AGAIN ANDMEANWHILE ADD THE VEGETABLES, RUBBING ALL THE WHILE, AND MAKE A FINEPASTE OF IT. THEREUPON BREAK AND ADD 8 EGGS. NOW ADD A GLASSFUL [5] OFBROTH, A GLASSFUL OF WINE, A GLASSFUL OF RAISIN WINE, TASTE THISPREPARATION. OIL THE BAKING DISH THOROUGHLY [put the mixture in thedish] AND PLACE IT IN THE HOT PLATE, (THAT IS ABOVE THE HOT ASHES) [6]AND WHEN IT IS DONE [unmould it] SPRINKLE WITH PEPPER AND SERVE [7]. [1] List. _frictilis_; Vat. Ms. _fusilis_; G. -V. _id. _; Lan. _frisilis_. _Patina frisilis_ remains unexplained. None of the various readings can be satisfactorily rendered. If the vegetables had remained whole the dish might be compared to a _chartreuse_, those delightful creations by the Carthusian monks who compelled by the strictest rules of vegetarianism evolved a number of fine vegetable dishes. On the other hand, the poached mixture of eggs and brains is akin to our _farces_ and _quenelles_; but in modern cookery we have nothing just like this _patina frisilis_. [2] Wanting in List. [3] and [4] Wanting in Tor. [5] _Cyathum. _ [6] Sentence in () ex Tor. [7] This and some of the following recipes are remarkable for their preciseness and completeness. [132] ANOTHER COLD ASPARAGUS [and Figpecker] DISH _ALITER PATINA DE ASPARAGIS FRIGIDA_ COLD ASPARAGUS PIE IS MADE IN THIS MANNER [1] TAKE WELL CLEANED[cooked] ASPARAGUS, CRUSH IT IN THE MORTAR, DILUTE WITH WATER ANDPRESENTLY STRAIN IT THROUGH THE COLANDER. NOW TRIM, PREPARE [i. E. Cookor roast] FIGPECKERS [2] [and hold them in readiness]. 3 [3] SCRUPLESOF PEPPER ARE CRUSHED IN THE MORTAR, ADD BROTH, A GLASS OF WINE, PUTTHIS IN A SAUCEPAN WITH 3 OUNCES OF OIL, HEAT THOROUGHLY. MEANWHILEOIL YOUR PIE MOULD, AND WITH 6 EGGS, FLAVORED WITH ŒNOGARUM, ANDTHE ASPARAGUS PREPARATION AS DESCRIBED ABOVE; THICKEN THE MIXTURE ONTHE HOT ASHES. THEREUPON ARRANGE THE FIGPECKERS IN THE MOULD, COVERTHEM WITH THIS PURÉE, BAKE THE DISH. [When cold, unmould it] SPRINKLEWITH PEPPER AND SERVE. [1] Tor. [2] Lan. And Tac. _ficedulas curtas tres_; Tor. _curtas_ f. --three figpeckers cut fine. G. -V. _F. Curatas. Teres in . .. _ (etc. )--Prepared _F. _ [3] List. Six; G. -V. _id. _ [133] ANOTHER ASPARAGUS CUSTARD _ALIA PATINA DE ASPARAGIS_ ASPARAGUS PIE IS MADE LIKE THIS [1] PUT IN THE MORTAR ASPARAGUS TIPS[2] CRUSH PEPPER, LOVAGE, GREEN CORIANDER, SAVORY AND ONIONS; CRUSH, DILUTE WITH WINE, BROTH AND OIL. PUT THIS IN A WELL-GREASED PAN, AND, IF YOU LIKE, ADD WHILE ON THE FIRE SOME BEATEN EGGS TO IT TO THICKENIT, COOK [without boiling the eggs] AND SPRINKLE WITH VERY FINEPEPPER. [1] Tor. [2] Reference to wine wanting in Tor. We add that the asparagus should be cooked before crushing. [134] A DISH OF FIELD VEGETABLES _PATINA EX RUSTICIS_ [1] BY FOLLOWING THE ABOVE INSTRUCTIONS YOU MAY MAKE [2] A PIE OF FIELDVEGETABLES, OR OF THYME [3] OR OF GREEN PEPPERS [4] OR OF CUCUMBERS OROF SMALL TENDER SPROUTS [5] SAME AS ABOVE, OR, IF YOU LIKE, MAKE ONEUNDERLAID WITH BONELESS PIECES OF FISH OR OF CHICKEN [combined withany of the above vegetables] [6]. [1] Tor. _Patina ex oleribus agrestibus_. [2] Tor. Wanting in other texts. [3] Sch. , G. -V. _tamnis_--wild wine; List. _cymis cuminis_; Lan. , Tac. _tinis_; Vat. Ms. _tannis_. Thyme is hardly likely to be the chief ingredient of such a dish; the chances are it was used for flavoring and that the above enumerated vegetables were combined in one dish. [4] List. , G. -V. , Goll. --mustard; Dann. Green mustard. Tor. _sive pipere viridi_--green peppers, which we accept as correct, gastronomically at least. [5] Goll. , Dann. Cabbage, the originals have _coliculis_--small tender sprouts on the order of Brussels sprouts or broccoli, all belonging to the cabbage family. [6] _Pulpa_--boneless pieces of meat, also fruit purée; _pulpamentum_--dainty bits of meat. [135] ELDERBERRY CUSTARD OR PIE _PATINA DE SAMBUCO_ [1] A DISH OF ELDERBERRIES, EITHER HOT OR COLD, IS MADE IN THIS MANNER [2]TAKE ELDERBERRIES [3] WASH THEM; COOK IN WATER, SKIM AND STRAIN. PREPARE A DISH IN WHICH TO COOK THE CUSTARD [4] CRUSH 6 SCRUPLES OFPEPPER WITH A LITTLE BROTH; ADD THIS TO THE ELDERBERRY PULP WITHANOTHER GLASS OF BROTH, A GLASS OF WINE, A GLASS OF RAISIN WINE AND ASMUCH AS 4 OUNCES OF OIL. PUT THE DISH IN THE HOT BATH AND STIR THECONTENTS. AS SOON AS IT IS GETTING WARM, QUICKLY BREAK 6 EGGS ANDWHIPPING THEM, INCORPORATE THEM, IN ORDER TO THICKEN THE FLUID. WHENTHICK ENOUGH SPRINKLE WITH PEPPER AND SERVE UP. [1] G. -V. _Sabuco_. [2] Tor. Wanting in other texts. [3] Hum. _semen de sambuco_--E. Seed. [4] List. Place the berries in a dish; to their juice add pepper, (etc. ). [136] ROSE PIE, ROSE CUSTARD OR PUDDING _PATINA DE ROSIS_ TAKE ROSES FRESH FROM THE FLOWER BED, STRIP OFF THE LEAVES, REMOVE THEWHITE [from the petals and] PUT THEM IN THE MORTAR; POUR OVER SOMEBROTH [and] RUB FINE. ADD A GLASS OF BROTH AND STRAIN THE JUICETHROUGH THE COLANDER. [This done] TAKE 4 [cooked calf's] BRAINS, SKINTHEM AND REMOVE THE NERVES; CRUSH 8 SCRUPLES OF PEPPER MOISTENED WITHTHE JUICE AND RUB [with the brains]; THEREUPON BREAK 8 EGGS, ADD 1 [1]GLASS OF WINE, 1 GLASS OF RAISIN WINE AND A LITTLE OIL. MEANWHILEGREASE A PAN, PLACE IT ON THE HOT ASHES [or in the hot bath] IN WHICHPOUR THE ABOVE DESCRIBED MATERIAL; WHEN THE MIXTURE IS COOKED IN THE_BAIN MARIS_ [2] SPRINKLE IT WITH PULVERIZED PEPPER AND SERVE [3]. [1] List. , G. -V. 1-1/2 glass. [2] Hot water bath. [3] Tor. Continues ℞ No. 135 without interruption or caption, and describes the above recipe. He reads: _De thoris accipies rosas_, but List. Insists that _de thoris_ be read _de rosis_; Lan. , Tac. _de toris_; V. _de thoris_ may be read "fresh from the flower bed. " Cf. ℞ Nos. 167 and 171 in which case the "rose" may stand for rosy apple, or "Roman Beauty" apple. "Rose apple" also is a small pimento, size of a plum. [137] PUMPKIN PIE _PATINA DE CUCURBITIS_ [1] AND PUMPKIN PIE IS MADE THUS [2] STEWED AND MASHED PUMPKIN IS PLACEDIN THE PAN [or pie dish] SEASONED WITH A LITTLE CUMIN ESSENCE. ADD ALITTLE OIL; HEAT [bake] AND SERVE [3]. [1] Dann. Cucumber Dish. [2] Tor. Wanting in other texts. [3] Modern English recipes for stewed pumpkin resemble this Apician precept, but America has made a really palatable dish from pumpkin by the addition of eggs, cinnamon, nutmeg, ginger--spices which the insipid pumpkin needs. The ancient original may have omitted the eggs because Apicius probably expected his formula to be carried out in accordance with the preceding formulæ. Perhaps this is proven by the fact that Tor. Continues the Rose Pie recipe with _et cucurbita patina sic fiet_. [138] SPRATS OR SMELTS AU VIN BLANC _PATINA DE APUA_ [1] CLEAN THE SMELTS [or other small fish, filets of sole, etc. Of whitemeat] MARINATE [i. E. Impregnate with] IN OIL, PLACE IN A SHALLOW PAN, ADD OIL, BROTH [2] AND WINE. BUNCH [3] [fresh] RUE AND MARJORAM ANDCOOK WITH THE FISH. WHEN DONE REMOVE THE HERBS, SEASON THE FISH WITHPEPPER AND SERVE [4]. [1] Ex List. And G. -V. Wanting in Tor. [2] _Liquamen_, which in this case corresponds to _court bouillon_, a broth prepared from the trimmings of the fish, herbs, and wine, well-seasoned and reduced. [3] Our very own _bouquet garni_, a bunch of various aromatic herbs, inserted during coction and retired before serving. [4] Excellent formula for fish in white wine, resembling our ways of making this fine dish. This again illustrates the laconic style of the ancient author. He omitted to say that the fish, when cooked, was placed on the service platter and that the juices remaining in the sauce pan were tied with one or two egg yolks, diluted with cream, or wine, or _court bouillon_, strained and poured over the fish at the moment of serving. This is perhaps the best method of preparing fish with white meat of a fine texture. Pink or darker fish do not lend themselves to this method of preparation. [139] SMELT PIE, OR, SPRAT CUSTARD _PATINA DE ABUA SIVE APUA_ [1] BONELESS PIECES OF ANCHOVIES OR [other small] FISH, EITHER ROAST[fried] BOILED, CHOP VERY FINE. FILL A CASSEROLE GENEROUSLY WITH THESAME [season with] CRUSHED PEPPER AND A LITTLE RUE, ADD SUFFICIENTBROTH AND SOME OIL, AND MIX IN, ALSO ADD ENOUGH RAW EGGS SO THAT THEWHOLE FORMS ONE SOLID MASS. NOW CAREFULLY ADD SOME SEA-NETTLES BUTTAKE PAIN THAT THEY ARE NOT MIXED WITH THE EGGS. NOW PUT THE DISH INTOTHE STEAM SO THAT IT MAY CONGEAL [but avoid boiling] [2]. WHEN DONESPRINKLE WITH GROUND PEPPER AND CARRY INTO THE DINING ROOM. NOBODYWILL BE ABLE TO TELL WHAT HE IS ENJOYING [3]. [1] Tac. , Tor. _sic_. List. , G. -V. _p. De apua sine apua_--a dish of anchovies (or smelts) without anchovies. Tor. Formula bears the title _patina de apua_, and his article opens with the following sentence: _patin de abua sive apua sic facies_. He is therefore quite emphatic that the dish is to be made with the _abua_ or _apua_ (an anchovy) and not without _apua_, as List. Has it. Lan. Calls the dish: P. _de apabadiade_, not identified. [2] Tor. _impones ad uaporem ut cum ouis meare possint_--warning, get along with the eggs, i. E. Beware of boiling them for they will curdle, and the experiment is hopelessly lost. List. However, reads _meare possint_ thus: _bullire p. _--boil (!) It is quite plain that Tor. Has the correct formula. [3] _et ex esu nemo agnoscet quid manducet. _ Dann. Renders this sentence thus: "Nobody can value this dish unless he has partaken of it himself. " He is too lenient. We would rather translate it literally as we did above, or say broadly, "And nobody will be any the wiser. " List. Dwells at length upon this sentence; his erudite commentary upon the _cena dubia_, the doubtful meal, will be found under the heading of _cena_ in our vocabulary. List. Pp. 126-7. List. Undoubtedly made the mistake of reading _sine_ for _sive_. He therefore omitted the _apua_ from his formula. The above boastful sentence may have induced him to do so. The above is a fish forcemeat, now seldom used as an integral dish, but still popular as a dressing for fish or as quenelles. The modern fish forcemeat is usually made of raw fish, cream and eggs, with the necessary seasoning. The material is poached or cooked much in the same manner as prescribed by the ancient recipe. [140] A RICH ENTRÉE OF FISH, POULTRY AND SAUSAGE IN CREAM _PATINA EX LACTE_ SOAK [pignolia] NUTS, DRY THEM, AND ALSO HAVE FRESH SEA-URCHINS [1]READY. TAKE A DEEP DISH [casserole] IN WHICH ARRANGE THE FOLLOWINGTHINGS [in layers]: MEDIUM-SIZED MALLOWS AND BEETS, MATURE LEEKS, CELERY, STEWED TENDER GREEN CABBAGE, AND OTHER BOILED GREEN VEGETABLES[2], A DISJOINTED [3] CHICKEN STEWED IN ITS OWN GRAVY, COOKED [calf'sor pig's] BRAINS, LUCANIAN SAUSAGE, HARD BOILED EGGS CUT INTO HALVES, BIG TARENTINIAN SAUSAGE [4] SLICED AND BROILED IN THE ASHES, CHICKENGIBLETS OR PIECES OF CHICKEN MEAT. BITS OF FRIED FISH, SEA NETTLES, PIECES OF [stewed] OYSTERS AND FRESH CHEESE ARE ALTERNATELY PUTTOGETHER; SPRINKLE IN BETWEEN THE NUTS AND WHOLE PEPPER, AND THE JUICEAS IS COOKED FROM PEPPER, LOVAGE, CELERY SEED AND SILPHIUM. THISESSENCE, WHEN DONE, MIX WITH MILK TO WHICH RAW EGGS HAVE BEEN ADDED[pour this over the pieces of food in the dish] SO THAT THE WHOLE ISTHOROUGHLY COMBINED, STIFFEN IT [in the hot water bath] AND WHEN DONE[garnish with] FRESH MUSSELS [sea-urchins, poached and chopped fine]SPRINKLE PEPPER OVER AND SERVE. [1] Sea-urchins, wanting in Tor. [2] Sentence wanting in G. -V. [3] _Pullum raptum_, in most texts; G. -V. _p. Carptum_--plucked. Of course! Should _raptum_ be translated literally? A most atrocious way of killing fowl, to be sure, but anyone familiar with the habits of the ancients, particularly with those of the less educated element, should not wonder at this most bestial fashion, which was supposed to improve the flavor of the meat, a fashion which, as a matter of fact still survives in the Orient, particularly in China. [4] Vat. Ms. _Tarentino farsos_; Tor. Cooks the sausage in the ashes--_coctos in cinere_; List. _in cinere legendum jecinora_--chicken giblets. Lister's explanation of the Tarentinian sausage is found in the vocabulary, _v. Longano_. [141] APICIAN DISH _PATINA APICIANA_ [1] THE APICIAN DISH IS MADE THUS: TAKE SMALL PIECES OF COOKED SOW'S BELLY[with the paps on it] PIECES OF FISH, PIECES OF CHICKEN, THE BREASTSOF FIGPECKERS OR OF THRUSHES [slightly] COOKED, [and] WHICHEVER ISBEST. MINCE ALL THIS VERY CAREFULLY, PARTICULARLY THE FIGPECKERS [themeat of which is very tender]. DISSOLVE IN OIL STRICTLY FRESH EGGS;CRUSH PEPPER AND LOVAGE, POUR OVER SOME BROTH AND RAISIN WINE, PUT ITIN A SAUCEPAN TO HEAT AND BIND WITH ROUX. AFTER YOU HAVE CUT ALL INREGULAR PIECES, LET IT COME TO THE BOILING POINT. WHEN DONE, RETIRE[from the fire] WITH ITS JUICE OF WHICH YOU PUT SOME IN ANOTHER DEEPPAN WITH WHOLE PEPPER AND PIGNOLIA NUTS. SPREAD [the ragout] OUT INSINGLE LAYERS WITH THIN PANCAKES IN BETWEEN; PUT IN AS MANY PANCAKESAND LAYERS OF MEAT AS IS REQUIRED TO FILL THE DISH; PUT A FINAL COVEROF PANCAKE ON TOP AND SPRINKLE WITH PEPPER AFTER THOSE EGGS HAVE BEENADDED [which serve] TO TIE THE DISH. NOW PUT THIS [mould or dish] IN ABOILER [steamer, hot water bath, allow to congeal] AND DISH IT OUT [byunmoulding it]. AN EXPENSIVE SILVER PLATTER WOULD ENHANCE THEAPPEARANCE OF THIS DISH MATERIALLY. [1] Cf. ℞ No. 126. [142] AN EVERY-DAY DISH _PATINA QUOTIDIANA_ [1] PIECES OF COOKED SOW'S UDDER, PIECES OF COOKED FISH, CHICKEN MEAT ANDSIMILAR BITS, MINCE UNIFORMLY, SEASON WELL AND CAREFULLY [2]. TAKE AMETAL DISH [for a mould]. BREAK EGGS [in another bowl] AND BEAT THEM. IN A MORTAR PUT PEPPER, LOVAGE AND ORIGANY [3], WHICH CRUSH; MOISTEN[this] WITH BROTH, WINE, RAISIN WINE AND A LITTLE OIL; EMPTY IT INTOTHE BOWL [with the beaten eggs, mix] AND HEAT IT [in the hot waterbath]. THEREUPON WHEN [this is] THICKENED MIX IT WITH THE PIECES OFMEAT. NOW PREPARE [alternately] LAYERS OF STEW AND PANCAKES, INTERSPERSED WITH OIL [in the metal mould reserved for this purpose]UNTIL FULL, COVER WITH ONE REAL GOOD PANCAKE [4], CUT INTO IT A VENTHOLE FOR CHIMNEY ON THE SURFACE [bake in hot water bath and when done]TURN OUT UPSIDE DOWN INTO ANOTHER DISH. SPRINKLE WITH PEPPER ANDSERVE. [1] List. _cottidiana_; G. -V. _cotidiana_. Everyday Dish, in contrast to the foregoing Apician dish which is more sumptuous on account of the figpeckers or thrushes. In the originals these two formulæ are rolled into one. Cf. ℞ No. 128. [2] G. -V. _Hæc omnia concides_; Tor. _condies_; List. _condies lege concides_ which we dispute. _Condies_--season, flavor--is more correct in this place; _concides_--mince--is a repetition of what has been said already. [3] Origany wanting in G. -V. [4] List. _superficie versas in discum insuper in superficium pones_; Sch. _a superficie versas indusium super focum pones_; G. -V. _in discum_; Tor. _unum uerò laganum fistula percuties à superficie uersas in discum in superficiem præterea pones_--which we have translated literally above, as we believe Tor. To be correct in this important matter of having a chimney on top of such a pie. [143] NUT CUSTARD TURN-OVER [1] _PATINA VERSATILIS VICE DULCIS_ PIGNOLIA NUTS, CHOPPED OR BROKEN NUTS [other varieties] ARE CLEANEDAND ROASTED AND CRUSHED WITH HONEY. MIX IN [beat well] PEPPER, BROTH, MILK, EGGS, A LITTLE HONEY [2] AND OIL. [Thicken slowly on firewithout boiling, fill in moulds, taking care that the nuts do not sinkto the bottom, bake in hot water bath, when cold unmould]. [1] Practically the only recipe in Apicius fairly resembling a modern "dessert. " This is practically a repetition of ℞ No. 129, which see. [2] Tor. _modico melle_; List. _m. Mero_--pure wine and also pure honey, i. E. Thick honey for sweetening. Wine would be out of place here. This is an excellent example of nut custard, if the "pepper" and the "broth" (_liquamen_), of the original, in other words spices and brine, or salt, be used very sparingly. For "pepper" nutmeg or allspice may be substituted, as is used today in such preparations. The oil seems superfluous, but it is taking the place of our butter. This very incomplete formula is characteristic because of the absence of weights and measures and other vital information as to the manipulation of the materials. None but an experienced practitioner could make use of this formula in its original state. Goll. Adds toasted raisins, for which there is no authority. The text now proceeds without interruption to the next formula. [144] TYROTARICA [1] _PATELLA THIROTARICA_ [2] TAKE ANY KIND OF SALT FISH [3] COOK [fry or broil it] IN OIL, TAKE THEBONES OUT, SHRED IT [and add] PIECES OF COOKED BRAINS, PIECES OF[other, fresh (?)] FISH, MINCED CHICKEN LIVERS [4] AND [cover with]HOT SOFT [i. E. Liquefied] CHEESE. HEAT ALL THIS IN A DISH; [meanwhile]GRIND PEPPER, LOVAGE, ORIGANY, SEEDS OF RUE WITH WINE, HONEY WINE ANDOIL; COOK ALL ON A SLOW FIRE; BIND [this sauce] WITH RAW EGGS; ARRANGE[the fish, etc. ]. PROPERLY [incorporate with the sauce] SPRINKLE WITHCRUSHED CUMIN AND SERVE [5]. [1] G. -V. , List. , Vat. Ms. _Thyrotarnica_; cf. Notes to ℞ Nos. 427, 428. [2] Tor. [3] Tor. Wanting in other texts. [4] List. , G. -V. Here add hard boiled eggs, which is permissible, gastronomically. [5] Modern fish _au gratin_ is made in a similar way. Instead of this wine sauce a spiced cream sauce and grated cheese are mixed with the bits of cooked fish, which is then baked in the dish. Brains, chicken, etc. , too, are served _au gratin_, but a combination of the three in one dish is no longer practiced. However, the Italian method of baking fish, etc. , _au gratin à l'Italienne_ contains even more herbs and wine reduction than the above formula. [145] SALT FISH BALLS IN WINE SAUCE [1] _PATELLA ARIDA_ [2] DRY PIECES OF SALT TURSIO [3] ARE BONED, CLEANED [soaked in water, cooked] SHREDDED FINE AND SEASONED WITH GROUND PEPPER, LOVAGE, ORIGANY, PARSLEY, CORIANDER, CUMIN, RUE SEEDS AND DRY MINT. MAKE FISHBALLS OUT OF THIS MATERIAL AND POACH THE SAME IN WINE, BROTH AND OIL;AND WHEN COOKED, ARRANGE THEM IN A DISH. THEN MAKE A SAUCE [utilizingthe broth, the _court bouillon_ in which the balls were cooked] SEASONWITH PEPPER, LOVAGE, SATURY, ONIONS AND WINE AND VINEGAR, ALSO ADDBROTH AND OIL AS NEEDED, BIND WITH ROUX [4] [pour over the balls]SPRINKLE WITH THYME AND GROUND PEPPER [5]. [1] Reminding us of the Norwegian _fiske boller_ in wine sauce, a popular commercial article found canned in delicatessen stores. [2] List. _patella sicca_--dry, perhaps because made of dried fish. [3] List. _isicia de Tursione_; G. -V. _Thursione_. Probably a common sturgeon, or porpoise, or dolphin. List. Describes it as "a kind of salt fish from the Black Sea; a malicious fish with a mouth similar to a rabbit"; Dann. Thinks it is a sturgeon, but in Goll. It appears as tunny. The ancients called the sturgeon _acipenser_; but this name was gradually changed into _styrio_, _stirio_ and _sturio_, which is similar to _tursio_ (cf. _styrio_ in the vocabulary). The fish in question therefore may have been sturgeon for which the Black Sea is famous. [4] List. , G. -V. _ovis obligabis_--tie with eggs--certainly preferable to the Tor. Version. [5] Tor. Thyme. The above is an excellent way of making fish balls, it being taken for granted, of course, that the salt fish be thoroughly soaked and cooked in milk before shaping into balls. The many spices should be used very moderately, some to be omitted entirely. We read between the lines of the old formula that the _Tursio_ had a long journey from Pontus to Rome; fish however dry acquires a notorious flavor upon such journeys which must be offset by herbs and spices. It is quite possible that the ancients made a _réduction_ of the herbs and spices mentioned in this formula; in fact, the presence of vinegar leads us to believe this, in which case this formula would be nothing but a very modern sauce. The herbs and spices in a _réduction_ are crushed and boiled down in vinegar and wine, and strained off, they leave their finest flavor in the sauce. [146] VEGETABLE DINNER _PATELLA EX OLISATRO_ [1] [Any kind of vegetables or herbs] BLANCHED OFF IN WATER WITH [alittle] SODA; SQUEEZE [out the water] ARRANGE IN A SAUCEPAN. GRINDPEPPER, LOVAGE, CORIANDER, SATURY, ONION WITH WINE, BROTH, VINEGAR ANDOIL; ADD [this] TO THE VEGETABLES, STEW [all until nearly done] ANDTIE WITH ROUX. SPRINKLE WITH THYME, FINELY GROUND PEPPER AND SERVE. ANY KIND OF VEGETABLE [2] MAY BE PREPARED IN THE ABOVE MANNER, IF YOUWISH. [1] Wanting in Tac. And Tor. G. -V. _patellam ex holisatro_. [2] It is worth noting that Tor. And Tac. Omit this recipe entirely and that Tor. Concludes the preceding formula with the last sentence of the above formula, except for the difference in one word. Tor. _et de quacunque libra_ [List. _et al. _ _herba_] _si volueris facies ut demonstratum est suprà_. This might mean that it is optional (in the preceding formula) to shape the fish into one pound loaves instead of the small fish balls, which is often done in the case of forcemeats, as in veal, beef, ham loaves, or fish pie. We are inclined to accept the reading of Torinus, for the above way of preparing "any kind of vegetables or herbs" is somewhat farfetched. Furthermore, the vegetable dish would more properly belong in Book III. Just another example of where readings by various editors are different because of the interpretations of one word. In this case one group reads _libra_ whereas the other reads _herba_. [147] A DISH OF SARDINES _PATELLA DE APUA_ [1] SARDINE LOAF (OR OMELETTE) IS MADE IN THIS MANNER [2] CLEAN THESARDINES [of skin and bones]; BREAK [and beat] EGGS AND MIX WITH [halfof the] FISH [3]; ADD TO THIS SOME STOCK, WINE AND OIL, AND FINISH[the composition] BY HEATING IT. WHEN DONE TO A POINT, ADD [theremaining part of the] SARDINES TO IT, LET IT STAND A WHILE [over aslow fire to congeal] CAREFULLY TURN OVER [dish it up] MASK WITH AWARM [4] WINE SAUCE, SPRINKLE WITH PEPPER AND SERVE. [1] G. -V. _Patina de apua fricta_--same as _aphya_, fried fresh small fish of the kind of anchovies, sardines, sprats. In experimenting with this formula we would advise to use salt and oil judiciously if any at all. We have no knowledge of the ancient _apua fricta_ other than our making of modern sardines which is to fry them in oil as quickly as possible after the fish has left the water, for its meat is very delicate. For an omelette, our modern sardines, including kippered smelts, sprotten, and similar smoked and processed fish, contain sufficient salt and fat to season the eggs of an omelette. [2] Tor. Sentence wanting in other texts. [3] Tor. _cum aqua_; List. , G. -V. _cum apua_. Perhaps a typographical error in Tor. A little water is used to dilute the eggs of an omelette, but Apicius already prescribes sufficient liquids (stock or brine, wine) for that purpose. [4] Tor. _et in calore œnogarum perfundes_; List. , G. -V. _ut coloret_--to keep the omelette in the pan long enough to give it "color. " We prefer the Torinus version because an omelette should have no or very little color from the fire (the eggs thus browned are indigestible) and because hot _œnogarum_ (wine-fish sauce, not in List. ) is accompanying this dish, to give additional savour and a finishing touch. [148] FINE RAGOUT OF BRAINS AND BACON _PATINA EX LARIDIS _[1]_ ET CEREBELLIS_ THE DISH OF BACON AND BRAINS IS MADE IN THIS MANNER [2] STRAIN [orchop fine] HARD BOILED EGGS [3] WITH PARBOILED BRAINS [calf's orpig's] THE SKIN AND NERVES OF WHICH HAVE BEEN REMOVED; ALSO COOKCHICKEN GIBLETS, ALL IN PROPORTION TO THE FISH [4] PUT THIS AFORESAIDMIXTURE IN A SAUCEPAN, PLACE THE COOKED BACON IN THE CENTER, GRINDPEPPER AND LOVAGE AND TO SWEETEN ADD A DASH OF MEAD, HEAT, WHEN HOTSTIR BRISKLY WITH A RUE WHIP AND BIND WITH ROUX. [1] G. -V. _lagitis_; Tor. _laridis_ and _largitis_; Vat. Ms. _lagatis_; List. _pro lagitis . .. Legendum Lacertis_. The _lacertus_, according to List. , is a much esteemed salt fish; not identified. List. _et al. _ seem to be mistaken in their reading of _lacertis_ for _laridis_. This work stands for salt pork, from _laridum_ and _lardum_ (French, _lard_; the English _lard_ is applied to the rendered fat of pork in general). Cf. Notes to ℞ No. 41. [2] Tor. Sentence wanting in other texts. [3] _oua dura_; Sch. _o. Dua_--two eggs. [4] This formula would be intelligible and even gastronomically correct were it not for this word "fish. " However, we cannot accept Lister's reading _lacertis_. We prefer the reading, _laridis_, bacon. The French have another term for this--_petits salés_. Both this and the Torinus term are in the plural. They are simply small strips of bacon to which Torinus again refers in the above formula, _salsum, coctum in media pones_--put the bacon, when done, in the center (of the dish). Regarding _salsum_ also see note to ℞ No. 41. The above dish resembles _ragoût fin en coquille_, a popular Continental dish, although its principal ingredients are sweetbreads instead of brains. [149] BROILED MULLET _PATINA EX PISCIBUS MULLIS_ [1] A DISH OF MULLET CONSISTS OF [2] SCALED SALT MULLET PLACED IN A CLEANPAN WITH ENOUGH OIL [3] AS IS NECESSARY FOR COOKING; WHEN DONE ADD [adash of honey-] WINE OR RAISIN WINE, SPRINKLE WITH PEPPER AND SERVE. [1] List. , G. -V. _mullorum loco salsi_--salt mullet. [2] Tor. Wanting in other texts. [3] List. _liquamen_--broth, brine, which would be worse than carrying owls to Athens. As a matter of fact, the mullet if it be what List. Says, _loco salsi_--salted on the spot, i. E. As caught, near the sea shore, requires soaking to extract the salt. [150] A DISH OF ANY KIND OF SALT FISH _PATINA EX PISCIBUS QUIBUSLIBET_ [1] ANOTHER FISH DISH IS THUS MADE [2] FRY ANY KIND OF CURED [3] FISH, CAREFULLY TREATED [soaked and cleaned] PLACE IN A PAN, COVER WITHSUFFICIENT OIL, LAY [strips of] COOKED SALT [4] [pork orbacon--_petits salés_] OVER THE CENTER, KEEP IT HOT, WHEN REAL HOT, ADD A DASH OF HONEY WINE TO THE GRAVY AND STIR IT UP [5]. [1] Ex Tor. ; G. -V. _P. Piscium loco salsi_. [2] Tor. ; sentence wanting in other texts. [3] Tor. _duratos_--_hard_--no sense here, probably a misprint of the d. List. _curatos_--carefully treated, "cured, " processed. [4] _Salsum coctum_, cf. Notes to ℞ No. 148; Goll. , Dann. --sprinkle [the fish] with salt. .. . Like Lister's error in the preceding formula it would be a great blunder to add salt to a cured fish already saturated with salt to the utmost. Cf. Also note 2 to ℞ Nos. 41, 148. [5] Virtually a repetition of ℞ No. 149, except for the addition of the pork. [151] ANOTHER FISH DISH, WITH ONIONS _ALIA PISCIUM PATINA_ ANOTHER FISH DISH MAKE AS FOLLOWS [1] CLEAN ANY KIND OF FISH AND PLACEIT PROPERLY IN A SAUCEPAN WITH SHREDDED DRY ASCALONIAN ONIONS[shallots] OR WITH ANY OTHER KIND OF ONIONS, THE FISH ON TOP. ADDSTOCK AND OIL AND COOK. WHEN DONE, PUT BROILED BACON IN THE CENTER, GIVE IT A DASH OF VINEGAR, SPRINKLE WITH [finely chopped] SAVORY ANDGARNISH WITH [the] ONIONS. [1] Tor. , sentence wanting in other texts. [152] A LUCRETIAN DISH _PATINA LUCRETIANA_ [1] CLEAN YOUNG ONIONS, REJECTING THE GREEN TOPS, AND PLACE [2] THEM IN ASAUCEPAN WITH A LITTLE BROTH, SOME OIL AND WATER, AND, TO BE COOKED[with the onions] PLACE SALT PORK [3] IN THE MIDST [of the scallions]. WHEN NEARLY DONE, ADD A SPOON OF HONEY [4] A LITTLE VINEGAR ANDREDUCED MUST, TASTE IT, IF INSIPID ADD MORE BRINE [broth] IF TOOSALTY, ADD MORE HONEY, AND SPRINKLE WITH SAVORY [5]. [1] Dann. Named for Lucretius Epicuræus, a contemporary of Cicero. List. _ab authore cui in usu fuit sic appellata_. [2] G. -V. _concides_. Not necessary. [3] _salsum crudum_--salt pork, i. E. Not smoked or cured bacon. Dann. Raw salt; Goll. Salt. Impossible, of course! Cf. Notes to ℞ Nos. 41, 147, 149. [4] To glaze the pork, no doubt; reminding us of our own use of sugar to glaze ham or bacon, and of the molasses added to pork (and beans). [5] G. -V. _coronam bubulam_. In experimenting with this formula omit salt completely. Instead of honey we have also added maple syrup once. To make this a perfect luncheon dish a starch is wanting; we have therefore added sliced raw potatoes and cooked with the rest, to make it a balanced meal, by way of improving upon Lucretius. Since the ancients had no potatoes we have, on a different occasion, created another version by added sliced dasheens (_colocasia_, cf. ℞ Nos. 74, 216, 244, 322). It is surprising that the ancients who used the _colocasium_ extensively did not combine it with the above dish. [153] STEWED LACERTUS FISH _PATINA DE LACERTIS_ [1] CLEAN AND WASH [soak] THE FISH [2] [cook and flake it] BREAK AND BEATEGGS, MIX THEM WITH THE FISH, ADD BROTH, WINE AND OIL. PLACE THIS ONTHE FIRE, WHEN COOKED [scrambled] ADD SIMPLE FISH WINE SAUCE [3] TOIT, SPRINKLE WITH PEPPER AND SERVE [4]. [1] Ex List. Wanting in Tor. G. -V. _P. De lagitis_; cf. Note to ℞ No. 148. [2] Remembering that List. Reads _lagitis_ for _lacertis_, this formula appears to be an antique "Scrambled Eggs and Bacon. " Cf. Notes to ℞ Nos. 42, 148-150. [3] _Oenogarum_, cf. ℞ No. 147, the Sardine Omelette. [4] To cook the eggs as described above would be disastrous. The fish, if such was used, was probably first poached in the broth, wine and oil, and when done, removed from the pan. The _fond_, or remaining juice or gravy, was subsequently tied with the egg yolks, and this sauce was strained over the fish dressed on the service platter, the _œnogarum_ sparingly sprinkled over the finished dish. This would closely resemble our modern _au vin blanc_ fish dishes; the _œnogarum_ taking the place of our meat glacé. Another interpretation of this vexatious formula is that if fish was used, the cooked fish was incorporated with the raw beaten eggs which were then scrambled in the pan. In that event this formula resembles closely the sardine omelette. [154] A FISH STEW _PATINA ZOMORE_ [1] THE ZOMORE FISH DISH IS MADE AS FOLLOWS [2] TAKE RAW GANONAS [3] ANDOTHER [fish] WHICHEVER YOU LIKE, PLACE THEM IN A SAUCE PAN, ADDINGOIL, BROTH, REDUCED WINE, A BUNCH [4] OF LEEKS AND [green] CORIANDER;WHILE THIS COOKS, CRUSH PEPPER, LOVAGE AND A BUNCH OF ORIGANY WHICHCRUSH BY ITSELF AND DILUTE WITH THE JUICE [5] OF THE FISH. NOWDISSOLVE [break and beat egg yolks for a _liaison_] PREPARE AND TASTETHE DISH, BINDING [the sauce with the yolks] SPRINKLE WITH PEPPER ANDSERVE. [1] List. _Zomoteganite_--"a dish of fish boiled in their own liquor"; G. -V. _zomoteganon_; Lan. _zomoreganonas_; Vat. Ms. _zomonam Ganas_. [2] Tor. Sentence wanting in other texts. [3] _ganonas crudas_--an unidentified fish. [4] "Bouquet garni. " [5] _ius de suo sibi_--old Plautian latinity. Cf. H. C. Coote, cit. Apiciana; the proof of the antiquity and the genuineness of Apicius. [155] SOLE IN WHITE WINE _PATINA EX SOLEIS_ [1] A DISH OF SOLE IS THUS MADE [2] BEAT THE SOLE [3] PREPARE [4] ANDPLACE THEM IN A [shallow] SAUCE PAN, ADD OIL, BROTH AND WINE, ANDPOACH THEM THUS; NOW CRUSH PEPPER, LOVAGE, ORIGANY AND ADD OF THE FISHJUICE; THEN BIND THE SAUCE WITH RAW EGGS [yolks] TO MAKE A GOOD CREAMYSAUCE OF IT; STRAIN THIS OVER THE SOLE, HEAT ALL ON A SLOW FIRE [tofill it with live heat] SPRINKLE WITH PEPPER AND SERVE [5]. [1] G. -V. _P. Solearum_. [2] Tor. Sentence wanting in other texts. [3] Beat, to make tender, to be able to remove the skin. [4] Tor. _curatos_--trim, skin, remove entrails, wash. [5] One of the best of Apician accomplishments. Exactly like our modern _sole au vin blanc_, one of the most aristocratic of dishes. Cf. ℞ No. 487, Excerpta, XIX. [155a] FISH LIQUOR _PATINA EX PISCIBUS_ A LIQUOR [in which to cook fish] IS MADE BY TAKING [1] ONE OUNCE OFPEPPER, ONE PINT OF REDUCED WINE, ONE PINT OF SPICED WINE AND TWOOUNCES OF OIL. [1] Tor. Sentence wanting in other texts. [156] A DISH OF LITTLE FISH _PATINA DE PISCICULIS_ [1] TAKE RAISINS, PEPPER, LOVAGE, ORIGANY, ONIONS, WINE, BROTH AND OIL, PLACE THIS IN A PAN; AFTER THIS HAS COOKED ADD TO IT THE COOKED SMALLFISH, BIND WITH ROUX AND SERVE. [1] Smelts, anchovies, whitebait. [157] A DISH OF TOOTH FISH, DORY OR SEA MULLET AND OYSTERS _PATINA DE PISCIBUS DENTICE, AURATA ET MUGILE_ [1] TAKE THE FISH, PREPARE [clean, trim, wash] AND HALF BROIL OR FRY THEM;THEREUPON SHRED THEM [in good-sized] PIECES: NEXT PREPARE OYSTERS; PUTIN A MORTAR 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH. ADD ASMALL GLASS OF BROTH, ONE OF WINE TO IT; PUT IN A SAUCE PAN 3 OUNCESOF OIL AND THE [shelled] OYSTERS AND LET THEM POACH WITH WINE SAUCE. WHEN THEY ARE DONE, OIL A DISH ON WHICH PLACE THE ABOVE MENTIONED FISHPIECES AND STEWED OYSTERS, HEAT AGAIN, AND WHEN HOT, BREAK 40 [2] EGGS[whip them] AND POUR THEM OVER THE OYSTERS, SO THAT THEY CONGEAL. SPRINKLE WITH PEPPER AND SERVE. [3]. [1] _dentex_--"tooth-fish"; _aurata_--"gilt"--dory, red snapper; _mugilis_--Sea Mullet, according to some. [2] G. -V. _ova XI_--11 eggs. Tac. _ova Xl_, which may be read XL--forty. [3] This dish may be allowed to congeal slowly; if done quickly it may become a dish of scrambled eggs with fish and oysters. [158] SEA BASS, OR BARRACUDA _PATINA DE LUPO_ [1] GRIND PEPPER, CUMIN, PARSLEY, RUE, ONIONS, HONEY, BROTH, RAISIN WINEAND DROPS OF OIL [2]. [1] G. -V. _p. De pisce lupo_--wolf, because of its voracity; a sea fish, sea pike, or sea bass; perhaps akin to our barracuda, wolfish both in appearance and character. Sch. _Perca labrax_ Lin. [2] The cleaned fish is cut into convenient portions or fillets, placed in an oiled pan, the ingredients spread over; it is either poached in the oven or cooked under the open fire. Schuch here inserts his ℞ Nos. 153 to 166 which more properly belong among the Excerpta of Vinidarius and which are found at the end Book X by Apicius. [159] A DISH OF SORB-APPLE, HOT OR COLD _PATINA DE SORBIS CALIDA ET FRIGIDA_ TAKE MEDLARS, CLEAN THEM; CRUSH THEM IN THE MORTAR AND STRAIN THROUGHCOLANDER. 4 COOKED [calf's or pork] BRAINS, SKINNED AND FREED FROMSTRINGY PARTS, PUT IN THE MORTAR WITH 8 SCRUPLES OF PEPPER, DILUTEWITH STOCK AND CRUSH, ADDING THE MEDLAR PULP AND COMBINE ALL; NOWBREAK 8 EGGS AND ADD A SMALL GLASS OF BROTH. OIL A CLEAN PAN AND PLACEIT IN THE HOT BATH OR IN THE HOT ASHES; AFTER YOU HAVE FILLED IT WITHTHE PREPARATION, MAKE SURE THAT THE PAN GETS ENOUGH HEAT FROM BELOW;LET IT CONGEAL, AND WHEN DONE SPRINKLE WITH A LITTLE FINE PEPPER ANDSERVE. Sch. ℞ No. 166. [160] A DISH OF PEACHES [1] _PATINA DE PERSICIS_ CLEAN HARD-SKINNED PEACHES AND SLICE, STEW THEM; ARRANGE IN A DISH, SPRINKLE WITH A LITTLE OIL AND SERVE WITH CUMIN-FLAVORED WINE [2]. [1] Tor. Is not sure whether this is a Persian fish or peaches--_persica_. [2] Dann. Pepper, for which there is no authority. Sch. ℞ No. 167. [161] A DISH OF PEARS _PATINA DE PIRIS_ A DISH OF PEARS IS MADE THIS WAY: [1] STEW THE PEARS, CLEAN OUT THECENTER [remove core and seeds] CRUSH THEM WITH PEPPER, CUMIN, HONEY, RAISIN WINE, BROTH AND A LITTLE OIL; MIX WITH EGGS, MAKE A PIE[custard] OF THIS, SPRINKLE WITH PEPPER AND SERVE. [1] Tor. Sentence wanting in other texts. Sch. ℞ No. 168. [162] A DISH OF SEA-NETTLES _PATINA DE URTICA_ [1] A DISH OF SEA-NETTLES, EITHER HOT OR COLD, IS MADE THUS: [2] TAKESEA-NETTLES, WASH AND DRAIN THEM ON THE COLANDER, DRY ON THE TABLE ANDCHOP FINE. CRUSH 10 SCRUPLES OF PEPPER, MOISTEN WITH BROTH, ADD 2SMALL GLASSES OF BROTH AND 6 OUNCES OF OIL. HEAT THIS IN A SAUCE PANAND WHEN COOKED TAKE IT OUT AND ALLOW TO COOL OFF. NEXT OIL A CLEANPAN, BREAK 8 EGGS AND BEAT THEM; COMBINE THESE WITH THE ABOVEPREPARATIONS, PLACE THE PAN ON HOT ASHES TO GIVE IT HEAT FROM BELOW, WHEN DONE [congealed] SPRINKLE WITH PEPPER AND SERVE. [1] G. -V. _p. Urticarum calida et frigida_. [2] Tor. Sentence wanting in other texts. [163] A DISH OF QUINCES _PATINA DE CYDONIIS_ [1] A DISH OF QUINCES IS MADE AS FOLLOWS: [2] QUINCES ARE COOKED WITHLEEKS, HONEY AND BROTH, USING HOT OIL, OR THEY ARE STEWED IN HONEY[3]. [1] G. -V. _p. De Cydoneis_. [2] Tor. Sentence wanting in other texts. [3] This latter method would appeal to our modern notion of preparing fruits of this sort; we use sugar syrup to cook them in and flavor with various spices, adding perhaps a little wine or brandy. III OF FINELY CHOPPED, MINCED MEATS _DE MINUT ALIBUS_ [1] [164] A MINCE OF SEA FOOD _MINUTAL MARINUM_ PLACE THE FISH IN SAUCE PAN, ADD BROTH OIL AND WINE [and poach it]. ALSO FINELY CHOP LEEK HEADS [the white part only of leeks] AND [fresh]CORIANDER. [When cool, mince the fish fine] FORM IT INTO SMALL CAKES[2] ADDING CAPERS [3] AND SEA-NETTLES WELL CLEANED. THESE FISH CAKESCOOK IN A LIQUOR OF PEPPER, LOVAGE AND ORIGANY, CRUSHED, DILUTED WITHBROTH AND THE ABOVE FISH LIQUOR WHICH SKIM WELL, BIND [with roux oreggs] STIR [strain] OVER THE CAKES, SPRINKLE WITH PEPPER AND SERVE. [1] G. -V. _minutal de piscibus vel Isiciis_. [2] Tac. G. -V. _isiciola . .. Minuta_--resembling our modern _quenelles de poisson_--tiny fish dumplings. [3] Tac. _cum caparis_; Tor. _c. Capparibus_; Vat. Ms. _concarpis_; List. G. -V. _concerpis_. [165] TARENTINE MINUTAL _MINUTAL TARENTINUM_ [1] FINELY CHOP THE WHITE PART OF LEEKS AND PLACE IN A SAUCE PAN; ADD OIL[fry lightly] AND BROTH; NEXT ADD SMALL SAUSAGE TO BE COOKED LIKEWISE. TO HAVE A GOOD TARENTINE DISH, THEY MUST BE TENDER. THE MAKING OFTHESE SAUSAGE WILL BE FOUND AMONG THE ISICIA [Nos. 60-66] [2]. ALSOMAKE A SAUCE IN THE FOLLOWING MANNER: CRUSH PEPPER, LOVAGE ANDORIGANY, MOISTEN WITH BROTH, ADD OF THE ABOVE [sausage] GRAVY, WINE, RAISIN WINE; PUT IN A SAUCE PAN TO BE HEATED, WHEN BOILING, SKIMCAREFULLY, BIND, SPRINKLE WITH PEPPER AND SERVE. [1] G. -V. _Terentinum_, for which there is no reason. Tarentum, town of lower Italy, now Taranto, celebrated for its wine and luxurious living. [2] Such references to other parts of the book are very infrequent. [166] APICIAN MINUTAL _MINUTAL APICIANUM_ THE APICIAN MINUTAL IS MADE AS FOLLOWS: [1] OIL, BROTH WINE, LEEKHEADS, MINT, SMALL FISH, SMALL TIDBITS [2] COCK'S FRIES OR CAPON'SKIDNEYS [3] AND PORK SWEETBREADS; ALL OF THESE ARE COOKED TOGETHER [4]NOW CRUSH PEPPER, LOVAGE, GREEN CORIANDER, OR SEEDS, MOISTENED WITHBROTH; ADD A LITTLE HONEY, AND OF THE OWN LIQUOR [5] OF THE ABOVEMORSELS, WINE AND HONEY TO TASTE; BRING THIS TO A BOILING POINT SKIM, BIND, STIR WELL [strain, pour over the morsels] SPRINKLE WITH PEPPERAND SERVE [6]. [1] Tor. Sentence wanting in other texts. [2] _isitia_--_quenelles_, dumplings of some kind, mostly fine forcemeats. [3] _testiculi caponum_; the capon has no _testiculi_, these organs having been removed by an operation when the cock is young. This operation is said to have been first performed by a Roman surgeon with the intention of beating the _Lex Fannia_, or Fannian law, sponsored by a fanatic named Fannius. It prohibited among other restrictions the serving of any fowl at any time or repast except a hen, and this hen was not to be fattened. Note the cunning of the law: The useful hen and her unlaid eggs could be sacrificed while the unproductive rooster was allowed to thrive to no purpose, immune from the butcher's block. This set the shrewd surgeon to thinking; he transformed a rooster into a capon by his surgical trick. The emasculated bird grew fat without his owner committing any infraction of the Roman law against fattening chickens. Of course the capon, being neither hen nor rooster, was perfectly safe to eat, for he was within the law. Thus he became a huge success as an ancient "bootleg" chicken. [4] These integral parts must be prepared and poached separately and merely heated together before the final service. [5] Again the Plautian colloquialism _ius de suo sibi_. [6] This dish is worthy of Apicius. It is akin to our _Ragoût Financière_, and could pass for _Vol-au-vent à la Financière_ if it were served in a large fluffy crust of puff paste. [167] MINUTAL À LA MATIUS [1] _MINUTAL MATIANUM_ PUT IN A SAUCE PAN OIL, BROTH FINELY CHOPPED LEEKS, CORIANDER, SMALLTID-BITS, COOKED PORK SHOULDER, CUT INTO LONG STRIPS INCLUDING THESKIN, HAVE EVERYTHING EQUALLY HALF DONE. ADD MATIAN APPLES [2]CLEANED, THE CORE REMOVED, SLICED LENGTHWISE AND COOK THEM TOGETHER:MEANWHILE CRUSH PEPPER, CUMIN, GREEN CORIANDER, OR SEEDS, MINT, LASERROOT, MOISTENED WITH VINEGAR, HONEY AND BROTH AND A LITTLE REDUCEDMUST, ADD TO THIS THE BROTH OF THE ABOVE MORSELS, VINEGAR TO TASTE, BOIL, SKIM, BIND [strain over the morsels] SPRINKLE WITH PEPPER ANDSERVE. [1] Named for Matius, ancient author, or because of the Matian apples used in this dish, also named for the same man. Plinius, Nat. Hist. Lib. XV, Cap. 14-15, Columella, De re Rustica, lib. XII, Cap. XLIIII. This is not the first instance where fruits or vegetables were named for famous men. Beets, a certain kind of them were named for Varro, writer on agriculture. Matius, according to Varro, wrote a book on waiters, cooks, cellar men and food service in general, of which there is no trace today. It was already lost during Varro's days. [2] Cf. Note 1, above. This illustrates the age-old connection of pork and apples. [168] SWEET MINUTAL _MINUTAL DULCE_ [1] IN A SAUCE PAN PUT TOGETHER OIL, BROTH, COCTURA [2] FINELY CUT LEEKHEADS AND GREEN CORIANDER, COOKED PORK SHOULDER, SMALL TID-BITS. WHILETHIS IS BEING COOKED, CRUSH PEPPER, CUMIN, CORIANDER OR [its] SEEDS, GREEN RUE, LASER ROOT, MOISTENED WITH VINEGAR, REDUCED MUST AND THEGRAVY OF THE ABOVE MORSELS; ADD VINEGAR TO TASTE: WHEN THIS [sauce] ISCOOKED, HOLLOW OUT CITRON SQUASH [3] CUT IN DICE, BOIL AND PLACE THEMTOGETHER WITH THE REST IN THE DISH, SKIM, BIND [strain] THE SAUCE[pour it over the morsels] SPRINKLE WITH PEPPER AND SERVE. [1] G. -V. _m. Ex citriis_. [2] At this late point Apicius commences to use the term _coctura_ which does not designate any particular ingredient but rather stands for a certain process of cookery, depending upon the ingredients used in the dish. We would here interpret it as the frying of the leeks in oil, etc. In another instance _coctura_ may mean our modern _réduction_. [3] The fruit to be used here has not been satisfactorily identified. The texts have _citrium_ and _citrum_--a sweet squash or cucumber--perhaps even a melon, but not the citron, the _mala citrea_ as read by List. This specimen is hard to identify because of the many varieties in the cucumber, squash and the citrus families. _Citrus_, as a matter of fact, is but a corruption of _cedrus_, the cedar tree. We are not sure whether this fruit is to be stuffed with the ragout and then baked, as is often the custom to do with such shells; the texts prescribes distinctly to hollow out the fruit. The title, implying a "sweet dish" is obviously wrong. It may be remarked here that Apicius makes no mention of that marvelous citrus fruit, the lemon, nor of the orange, both of which are indispensable to modern cookery. [169] MINUTAL OF FRUIT _MINUTAL EX PRÆCOQUIS_ IN A SAUCE PAN PUT OIL, BROTH AND WINE, FINELY CUT SHALLOTS, DICEDCOOKED PORK SHOULDER. WHEN THIS IS COOKED, CRUSH PEPPER, CUMIN, DRYMINT, DILL, MOISTEN WITH HONEY, BROTH, RAISIN WINE [and] A LITTLEVINEGAR, SOME OF THE GRAVY OF THE ABOVE MORSELS, ADD FRUITS THE SEEDSOF WHICH HAVE BEEN TAKEN OUT, LET BOIL, WHEN THOROUGHLY COOKED, SKIM, BIND, SPRINKLE WITH PEPPER AND SERVE [1]. [1] This, rather than ℞ No. 168, deserves the title, Sweet Minutal, for it is practically the same, with the addition of the fruit. [170] MINUTAL OF HARE'S LIVERS _MINUTAL LEPORINUM_ THE WAY TO MAKE A MINUTAL OF HARE'S GIBLETS MAY BE FOUND AMONG THEHARE RECIPES [1]. [170a] IN A SAUCE PAN PUT OIL, BROTH AND WINE, FINELY CUT SHALLOTS, DICED COOKED PORK SHOULDER. WHEN THIS IS COOKED, CRUSH PEPPER, CUMIN, DRY MINT, DILL, MOISTEN WITH HONEY, BROTH, RAISIN WINE [and] A LITTLEVINEGAR, SOME OF THE GRAVY OF THE ABOVE MORSELS, ADD SEEDLESS FRUITS, LET BOIL, WHEN THOROUGHLY COOKED, SKIM, BIND, SPRINKLE WITH PEPPER ANDSERVE. [1] ℞ No. 386, Book VIII is one of these recipes. This is one of the few instances where the ancient original makes any reference to any other part of the Apicius book. * After this bare reference, the original proceeds to repeat the text of the preceding formula verbatim. * Cf. ℞ No. 165. Brandt suggests a new title for [170a] ANOTHER SWEET MINUTAL. The G. -V. Version differs but little from ℞ No. 169. [171] RED APPLE MINUTAL _MINUTAL EX ROSIS_ [1] MAKE THIS THE SAME WAY AS DESCRIBED IN THE FOREGOING, ONLY ADD MORERAISIN WINE. [1] List. Roses; Tor. _Rosatium_; this term, medieval Latin, does not exist in the ancient language. Sch. _mala rosea_--rosy or red apple, most likely to be the correct interpretation. Cf. ℞ Nos. 136 and 167. The above title has led to the belief that the ancients made pies, etc. , of roses, an idea that was much ridiculed in England after the publication of Lister's work in 1705. We concur with Schuch's interpretation that rosy apples were used, remembering, however, that the fruit of the rose tree, the hip, dog-briar, eglantine is also made into dainty confections on the Continent today. It is therefore entirely possible that this recipe calls for the fruit of the rose tree. IV GRUELS _TISANAM VEL SUCUM_ [172] BARLEY BROTH, PAP, PORRIDGE, GRUEL _TISANA SIVE CREMORE_ [1] CRUSH BARLEY, SOAKED THE DAY BEFORE, WELL WASHED, PLACE ON THE FIRETO BE COOKED [in a double boiler] WHEN HOT ADD ENOUGH OIL, A BUNCH OFDILL, DRY ONION, SATURY AND COLOCASIUM [2] TO BE COOKED TOGETHERBECAUSE FOR THE BETTER JUICE, ADD GREEN CORIANDER AND A LITTLE SALT;BRING IT TO A BOILING POINT. WHEN DONE TAKE OUT THE BUNCH [of dill]AND TRANSFER THE BARLEY INTO ANOTHER KETTLE TO AVOID STICKING TO THEBOTTOM AND BURNING, MAKE IT LIQUID [by addition of water, broth, milk]STRAIN INTO A POT, COVERING THE TOPS OF THE COLOCASIA. NEXT CRUSHPEPPER, LOVAGE, A LITTLE DRY FLEA-BANE, CUMIN AND SYLPHIUM [3] STIR ITWELL AND ADD VINEGAR, REDUCED MUST AND BROTH; PUT IT BACK INTO THEPOT, THE REMAINING COLOCASIA FINISH ON A GENTLE FIRE [4]. [1] Tor. _ptisana siue Cremore_. [2] G. -V. _Colœfium_; Tor. _colœsium_ and _colesium_ (the different readings perhaps on account of the similarity of the "long" s with the f). Tor. Spells this word differently every time he is confronted with it. Tac. , Lan. _coledium_--unidentified. List. _colocasium_, which see in notes to ℞ Nos. 74, 200, 216, 244, and 322, also Sch. P. 95. [3] List. _sil frictum_; Tor. _silphium f. _ [4] Tor. Continuing without interruption. This formula is reported in ℞ No. 200. [173] ANOTHER TISANA _TISANA TARICHA_ [1] THE CEREAL [2] IS SOAKED; CHICKPEAS, LENTILS AND PEAS ARE CRUSHED ANDBOILED WITH IT; WHEN WELL COOKED, ADD PLENTY OF OIL. NOW CUT GREENHERBS, LEEKS, CORIANDER, DILL, FENNEL, BEETS, MALLOWS, CABBAGESTRUNKS, ALL SOFT AND GREEN AND FINELY CUT, AND PUT IN A POT. THECABBAGE COOK [separately. Also] CRUSH FENNEL SEED, ORIGANY, SYLPHIUMAND LOVAGE, AND WHEN CRUSHED, ADD BROTH TO TASTE, POUR THIS OVER THEPORRIDGE, STIR IT TOGETHER AND USE SOME FINELY CHOPPED CABBAGE STEMSTO SPRINKLE ON TOP [2]. [1] Variants: _barrica_, _farrica_; List. _legendum, puto, Taricam; id. Est Salsam_. Cf. ℞ 144, 149, 426-8. Lan. , Tor. , G. -V. _barricam_, not identified. Sch. _farrica_--corn spelt; probably not far from the mark. We would venture to suggest that our "farina" is the thing here used, or any ordinary corn meal. [2] This formula is repeated in ℞ No. 201. V HORS D'ŒUVRES, APPETIZERS, RELISHES _GUSTUM_ [174] "MOVEABLE" APPETIZERS _GUSTUM VERSATILE_ THE MOVEABLE [1] APPETIZERS ARE THUS MADE: [2] SMALL WHITE BEETS, MATURE LEEKS, CELERY ROOTS [3] STEWED COCKLES [4] GINGER [5] CHICKENGIBLETS, SMALL FOWL [6] SMALL MORSELS COOKED IN THEIR OWN LIQUOR [7]. OIL A PAN, LINE IT WITH MALLOW LEAVES AND A COMPOSITION OF DIFFERENTVEGETABLES, AND, IF YOU HAVE ROOM ENOUGH, BULBS, DAMASCUS PLUMS, SNAILS, TID-BITS [8] SHORT LUCANIAN SAUSAGE SLICED; ADD BROTH, OIL, WINE, VINEGAR PUT ON THE FIRE TO HEAT AND SO COOK THEM. MEANWHILECRUSH PEPPER, LOVAGE, GINGER, A LITTLE TARRAGON, MOISTEN IT AND LET ITCOOK. BREAK SEVERAL EGGS IN A DISH, USE THE REMAINING LIQUOR IN THEMORTAR TO MIX IT WITH THE SAUCE IN THE DISH AND TO BIND IT. WHEN THISIS DONE, MAKE A WINE SAUCE FOR IT AS FOLLOWS: CRUSH PEPPER, LOVAGE, MOISTENED WITH BROTH, RAISIN WINE TO TASTE; IN A SMALL SAUCE PAN PUT ALITTLE OIL [with the other ingredients] HEAT, AND BIND WITH ROUX WHENHOT. NOW [unmould] UPSET THE DISH ON A PLATTER, REMOVE THE MALLOWLEAVES, POUR OVER THE WINE SAUCE, SPRINKLE WITH PEPPER AND SERVE [9]. [1] Moveable, either because it is one show piece that is carried from one guest to another, or, as here indicated, a dish that is to be unmoulded or turned out of its mould or pan before service. [2] Tor. Sentence wanting in other texts. [3] Celery roots, i. E. The thick bulbs. G. -V. _apios, bulbos_--celery, onions; note the comma after _apios_. [4] Periwinkles, also snails. [5] Tac. , Lan. _gingibera_; Tor. _zinziber_; Vat. Ms. _gibera_; G. -V. _Gigeria_; Hum. _id. _--giblets. Wanting in List. [6] List. _avicellas_; Vat. Ms. _aucellare_ and _scellas_; Tac. , Lan. _id. _; Tor. _pullorum axillas_--chicken wings (?); G. -V. _ascellas_. [7] _ex iure. _ [8] _isitia_--quenelles of forcemeat, etc. [9] An extremely complicated composition of varied morsels, definite instructions lacking, however. It is not clear whether the dish was served hot (in which case the dish would not stand up long) or whether served cold, jellyfied. Moreover, the title _gustum_--_hors d'œuvres_--is not consistent either with similar creations by Apicius or with our own notions of such dishes. This title may merely suggest that such a dish was to be served at the beginning of a repast. This recipe presents an instance of the difficulty to render the text and its variants in a manner acceptable to our modern palates. We are of the opinion that the above recipe is a contraction of two or more formulæ, each of which, separately, might make acceptable hot appetizers. [175] VEGETABLE RELISH [1] _GUSTUM DE OLERIBUS_ [2] FOR THIS VEGETABLE DISH BOIL BULBS [3] [in] BROTH, OIL, AND WINE; WHENDONE [add] LIVER OF SUCKLING PIG [4] CHICKEN LIVERS AND FEET AND SMALLBIRDS [5] CUT IN HALVES, ALL TO BE COOKED WITH THE BULBS. WHEN DONE, CRUSH PEPPER, LOVAGE, MOISTENED WITH BROTH, WINE, RAISIN WINE TOSWEETEN IT. ADD OF THE OWN LIQUOR OF THE MORSELS, RETIRE THE ONIONS, WHEN DONE [group the morsels together in the service dish] BIND [thesauce] WITH ROUX IN THE LAST MOMENT [strain over the morsels] ANDSERVE. [1] An entremet of fowl and livers. [2] a misnomer, as vegetables play the least part in this dish. [3] Onions, etc. [4] _jecinora porcelli_; Sch. _iscinera porcellum_. [5] Tor. _axillas_ and _scellas_; see note 6 to ℞ 174. [176] STUFFED PUMPKIN FRITTERS _GUSTUM DE CUCURBITIS FARSILIBUS_ A DISH OF STUFFED PUMPKIN [1] IS MADE THUS: [2] PEEL AND CUT THEPUMPKIN LENGTHWISE INTO OBLONG PIECES WHICH HOLLOW OUT AND PUT IN ACOOL PLACE. THE DRESSING FOR THE SAME MAKE IN THIS WAY: CRUSH PEPPER, LOVAGE AND ORIGANY, MOISTENED WITH BROTH; MINCE COOKED BRAINS AND BEATRAW EGGS AND MIX ALL TOGETHER TO FORM A PASTE; ADD BROTH AS TASTEREQUIRES. STUFF THE ABOVE PREPARED PIECES OF PUMPKIN THAT HAVE NOTBEEN FULLY COOKED WITH THE DRESSING; FIT TWO PIECES TOGETHER AND CLOSETHEM TIGHT [holding them by means of strings or skewers]. [Now poachthem and] TAKE THE COOKED ONES OUT AND FRY THEM [3]. [The proper] WINESAUCE [for this dish] MAKE THUS: CRUSH PEPPER, LOVAGE MOISTENED WITHWINE, RAISIN WINE TO TASTE, A LITTLE OIL, PLACE IN PAN TO BE COOKED;WHEN DONE BIND WITH ROUX. COVER THE FRIED PUMPKIN WITH THIS SAUCE, SPRINKLE WITH PEPPER AND SERVE [4]. [1] Dann. Cucumbers, for which there is no authority. Cucumbers lend themselves equally well for a dish of this kind; they are often stuffed with a forcemeat of finely minced meats, mushrooms, eggs, breadcrumbs, or simply with raw sausage meat, cooked as above, and served as a garnish with _entrées_. [2] Tor. Sentence wanting in other texts. [3] Presumably in deep fat or oil, a procedure which would require previous breading in bread crumbs or enveloping in frying batter. [4] Whether you like pumpkin and brains or not--Apicius in this dish reveals himself as the consummate master of his art that he really is--a cook for cooks; Moreover, the lucidity of his diction in this instance is equally remarkable. It stands out in striking contrast to his many other formulæ which are so obscured. Many of them perhaps were precepts of likewise striking originality as this one just cited. [177] COMPÔTE OF EARLY FRUIT _GUSTUM DE PRÆCOQUIS_ CLEAN HARD-SKINNED EARLY FRUITS [1] REMOVE THE SEEDS AND KEEP THEMCOLD IN A PAN. CRUSH PEPPER [2] DRY MINT, MOISTENED WITH BROTH, ADDINGHONEY, RAISIN WINE, WINE AND VINEGAR; POUR THIS OVER THE FRUIT IN THEPAN, ADDING A LITTLE OIL. STEW SLOWLY ON A WEAK FIRE, THICKEN [thejuice] WITH ROUX [rice flour or other starch diluted with water]SPRINKLE WITH PEPPER [2] AND SERVE [3]. [1] Lister praises the early green fruit and the use thereof, and, as a physician, recommends imitation of the above as follows: _In aliis plurimis locis hujus fructus mentio fit; ususque mirabilis fuit; & certe propter salubritatem, nostram imitationem meretur. _ [2] We do not like the "pepper" in this connection and we venture to suggest that in this case the term probably stands for some other kind of aromatic seed less pungent than the grain known to us as "pepper" and one more acceptable to the fine flavor of fruit, namely pimiento, allspice for instance, or clove, or nutmeg, or a mixture of these. "Pepper" formerly was a generic term for all of these spices but was gradually confined to the grain pepper of black and white varieties. [3] We concur with Lister's idea of the use of early fruits. The use of early and unripe fruit for this and similar purposes is excellent. The above formula is a good example of our own "spiced" peaches, pears, etc. , usually taken as a relish. Of course, we use sugar instead of honey for sweetening, and brandy instead of wine; but the underlying principles are alike. This is a good illustration of and speaks well for the economy and the ingenuity of the ancients. END OF BOOK IV _EXPLICIT APICII PANDECTER, LIBER QUARTUS_ [Tac. ] {Illustration: ROUND TABLE Claw-footed bronze legs on triangular base, consisting of three moldedcylindrical supports, connected by cross-bars. Near the top the legstake on a greyhound design, with a three-armed brace connecting them. The round top is of marble. Pompeii. Ntl. Mus. , Naples, 78613; FieldM. , 24281. } APICIUS Book V {Illustration: POMPEII: WINE STOCK ROOM OF A TAVERN Wine was kept in these great jugs, tightly sealed with plaster andpitch, properly dated and labeled, often remaining for many years. Some writers mention wine thus kept for a hundred years; the porosityof the earthen crocks, often holding fifty gallons or more, allowedevaporation, so that the wine in time became as thick as oil or honey, which necessitated diluting with water. Smaller amphoræ, with various vintages readily mixed, were kept coolin "bars" very similar to our present ice cream cabinets, ready forservice for the guests in tavern rooms. Elaborate dippers (see our illustration) were used to draw the winefrom the amphoræ. } {Illustration: FRUIT OR DESSERT DISH, SEA-SHELL SHAPE The curved handle ends in the head of a griffin. Ntl. Mus. , Naples, 76303; Field M. 24298. } BOOK V. LEGUMES _Lib. V. Osprion_ [1] CHAP. I. PULSE, MEAL MUSH, PORRIDGE, ETC. CHAP. II. LENTILS. CHAP. III. PEAS. CHAP. IV. BEANS OR PEAS IN THE POD. CHAP. V. BARLEY BROTH. CHAP. VI. GREEN BEANS, BAIÆAN BEANS. CHAP. VII. FENUGREEK. CHAP. VIII. GREEN STRING BEANS AND CHICK-PEAS. I MEAL MUSH, MUSH, PULSE, PAP, PORRIDGE, POLENTA _DE PULTIBUS_ [2] [178] JULIAN MEAL MUSH _PULTES JULIANÆ_ [3] JULIAN PULSES ARE COOKED THUS: SOAK WELL-CLEANED SPELT, PUT IT ON THEFIRE; WHEN COOKED, ADD OIL. IF IT THREATENS TO BECOME THICK, CAREFULLYTHIN IT DOWN. TAKE TWO COOKED BRAINS AND HALF A POUND OF MEAT GROUNDAS FOR FORCEMEAT, CRUSH THIS WITH THE BRAINS AND PUT IN A POT. CRUSHPEPPER, LOVAGE AND FENNEL SEED, MOISTENED WITH BROTH, A LITTLE WINEAND PUT IT ON TOP OF THE BRAIN AND MEAT. WHEN THIS FORCEMEAT IS HEATEDSUFFICIENTLY, MIX IT WITH THE SPELT [finish boiling] TRANSFER INTOSERVICE DISH, THINNED. THIS MUST HAVE THE CONSISTENCY OF A HEAVY JUICE[4]. [1] List. _Osprios_; G. -V. _Ospreon_--cookery of leguminous plants. [2] _Puls_--formerly a simple porridge of various kinds of cereals or legumes, eaten by the Romans before bread came into use. _Puls_ remained in use after the introduction of bread only as a food of the poor. It was also used at sacrifices. The _pultes_ and _pulticulæ_ given by Apicius are illustrations of the ever-present desire to improve--to glorify, as it were, a thing which once was or still is of vital importance in the daily life of humans. The _nouveaux-riches_ of the ancient and the modern world cannot find it easy to separate themselves from their traditions nor are they wont to put up with their plainness, hence the fancy trimmings. The development of the American pie is a curious analogy in this respect. We see in this the intricate working of human culture, its eternal strife for perfection. And perfection is synonymous with decay. The fare of the Carthusian monks, professed, stern vegetarians, underwent the same tortuous evolution. [3] Named for Didius Julianus, the emperor who was a vegetarian. Of course, his majesty could not live on a plain porridge, hence the Apician artistry. The _pultes_ were popular with the many professed vegetarians though the obliging cooks mixed finely ground meat in this and other porridges. Our various cream soups and legume purées--those most salubrious creations of modern cookery are no doubt lineal descendants from the Apician _pultes_. They are so scarce comparatively because they require all the ingenuity and resourcefulness of a gifted cook to be perfect. [4] Dann. Remarks that this formula is wanting in List. Both Lister's first and second editions have it. [179] GRUEL AND WINE _PULTES ŒNOCOCTI_ PORRIDGE AND WINE IS THUS MADE: [1] FLAVOR THE PULSE WELL WITH WINE[2] AND IMMERSE IN THE JUICE DAINTY MORSELS [3]. [1] Tor. Sentence wanting in other texts. [2] Tor. _Oenogari_; G. -V. _Oenococti_. [3] Tor. _cupedias_; _copadia_. [180] SIMILAR _SIMILAM_ [1] OR FLAVOR COOKED SPELT WITH THE LIQUOR OF DAINTY PIECES OF PORK, ORCAPON [2] COOKED IN WINE [3]. [1] Tac. _inulam_; Tor. _mulam_--misreading. [2] Tor. ; List. _apponis_. [3] For practical reasons we have separated the text of ℞ Nos. 179 and 180 which appears as one in the texts. [181] MILK TOAST _PULTES TRACTOGALATÆ_ [1] PUT A PINT OF MILK AND SOME WATER ON THE FIRE IN A NEW [clean] POT;BREAK ROUND BREAD INTO IT [2] DRY, STIR WELL TO PREVENT BURNING; ADDWATER AS NECESSARY [3]. [1] Tor. _pulticula tractogala_. [2] List. _tres orbiculos tractæ_; Tor. _teres sorbiculos tractæ_. _Tractum_ is a piece of pastry, a round bread or roll in this case, stale, best suited for this purpose. [3] The text continues without interruption. [182] HONEY PAP _SIMILITER_ HONEY AND MEAD ARE TREATED SIMILARLY, MIXED WITH MILK, WITH THEADDITION OF SALT AND A LITTLE OIL. [178-183] PULSE _PULTES_ [1] [1] Tor. _Alia pulticula_. This is a verbatim repetition of ℞ No. 178. II LENTILS _LENTICULA_ [1] [183] LENTILS AND COW-PARSNIPS _LENTICULA EX SPONDYLIS SIVE FONDYLIS_ [2] PUT THE LENTILS IN A CLEAN SAUCE PAN [and cook with salt]. IN THEMORTAR CRUSH PEPPER, CUMIN, CORIANDER SEED, MINT, RUE, AND FLEA-BANE, MOISTENED WITH VINEGAR, ADD HONEY AND BROTH AND REDUCED MUST, VINEGARTO TASTE AND PUT THIS IN A SAUCE PAN. THE COOKED COW-PARSNIPS CRUSH, HEAT [mix with the lentils] WHEN THOROUGHLY COOKED, TIE, ADD GREEN[fresh olive] OIL AND SERVE IN AN APPROPRIATE DISH [3]. [1] Tor. _De Lenticula et Castaneis_. [2] List. Again: _ex spongiolis sive fungulis_. See notes to ℞ Nos. 115-120 and 431. [3] _Boletar_--a "mushroom" dish. G. -V. _in boletari_; Tac. _insuper oleum uiridem mittis_; Tor. _inuolutari_--unidentified. [184] LENTILS [1] AND CHESTNUTS _LENTICULAM DE CASTANEIS_ [2] TAKE A NEW SAUCE PAN, PLACE THEREIN THE CHESTNUTS CAREFULLY CLEANED[3] ADD WATER AND A LITTLE SODA AND PLACE ON THE FIRE TO BE COOKED. THIS DONE, CRUSH IN THE MORTAR PEPPER, CUMIN, CORIANDER SEED, MINT, RUE, LASER ROOT AND FLEA-BANE MOISTENED WITH VINEGAR, HONEY AND BROTH;ADD VINEGAR TO TASTE AND POUR THIS OVER THE COOKED CHESTNUTS, ADD OILAND ALLOW TO BOIL. WHEN DONE CRUSH IT IN THE MORTAR [4]. TASTE TO SEEIF SOMETHING IS MISSING AND IF SO, PUT IT IN, AND AT LAST ADD GREEN[fresh virgin] OIL. [1] Lentils are omitted in this formula; therefore see the following formula. [2] Thus G. -V. ; Tor. Chestnuts. [3] i. E. Peeled and skinned. To do this easily, boil the chestnuts with the skin, whereupon the outer brown shell and the inner membrane are easily removed. [4] To make a purée of the chestnuts which strain through the colander. [184a] ANOTHER WAY [1] _ALITER LENTICULAM_ COOK THE LENTILS, SKIM THEM [strain] ADD LEEKS, GREEN CORIANDER; CRUSHCORIANDER SEED, FLEA-BANE, LASER ROOT, MINT SEED AND RUE SEEDMOISTENED WITH VINEGAR; ADD HONEY, BROTH, VINEGAR, REDUCED MUST TOTASTE, THEN OIL, STIRRING [the purée] UNTIL IT IS DONE, BIND WITHROUX, ADD GREEN OIL, SPRINKLE WITH PEPPER AND SERVE. [1] It is evident that ℞ No. 184 and the above are really one formula, the former dealing with the cooking of the maroons, the latter describing the lentils. Presumably the two purées are to be mixed, or to be served as integral parts of one dish. III [185] PEAS _DE PISIS_ COOK THE PEAS, WHEN SKIMMED, LAY LEEKS, CORIANDER AND CUMIN ON TOP. CRUSH PEPPER, LOVAGE, CUMIN, DILL AND GREEN BASILICA, WINE AND BROTHTO TASTE, MAKE IT BOIL; WHEN DONE STIR WELL, PUT IN WHAT PERCHANCESHOULD BE MISSING AND SERVE [1]. [1] This reminds us of _Petits Pois à la Française_, namely green peas (often very young ones with the pods) cooked in broth, or _bouillon_, with shredded bacon, lettuce, parsley, onions (or leeks, as above) fresh mint, pepper, salt and other fresh herbs such as chervil. Which is a very delectable way of preparing the tender pea. Some of its refreshing green color is sacrificed by this process, but this loss is amply offset by the savour of the dish. [186] PEAS [supreme style] _PISA FARSILIS_ [1] COOK THE PEAS WITH OIL AND A PIECE OF SOW'S BELLY [2] PUT IN A SAUCEPAN BROTH, LEEK HEADS [the lower white part] GREEN CORIANDER AND PUTON THE FIRE TO BE COOKED. OF TID-BITS [3] CUT LITTLE DICE. SIMILARLYCOOK THRUSHES OR OTHER SMALL [game] BIRDS, OR TAKE SLICED CHICKEN ANDDICED BRAIN, PROPERLY COOKED. FURTHER COOK, IN THE AVAILABLE LIQUOR ORBROTH, LUCANIAN SAUSAGE AND BACON; COOK LEEKS IN WATER; CRUSH A PINTOF TOASTED PIGNOLIA NUTS; ALSO CRUSH PEPPER, LOVAGE, ORIGANY ANDGINGER, DILUTE WITH THE BROTH OF PORK, TIE [4] TAKE A SQUARE BAKINGDISH SUITABLE FOR TURNING OVER WHICH OIL WELL AND LINE WITH CAUL [5]SPRINKLE [on the bottom] A LAYER OF CRUSHED NUTS UPON WHICH PUT SOMEPEAS, FULLY COVERING THE BOTTOM OF THE SQUASH DISH; ON TOP OF THISARRANGE SLICES OF THE BACON [6] LEEKS AND SLICED LUCANIAN SAUSAGE;AGAIN COVER WITH A LAYER OF PEAS AND ALTERNATE ALL THE REST OF THEAVAILABLE EDIBLES IN THE MANNER DESCRIBED UNTIL THE DISH IS FILLED, CONCLUDING AT LAST WITH A LAYER OF PEAS, UTILIZING EVERYTHING. BAKETHIS DISH IN THE OVEN, OR PUT IT INTO A SLOW FIRE [covering it withlive coal] SO THAT IT MAY BE BAKED THOROUGHLY. [Next make a sauce ofthe following] PUT YOLKS OF HARD BOILED EGGS IN THE MORTAR WITH WHITEPEPPER, NUTS, HONEY, WHITE WINE AND A LITTLE BROTH; MIX AND PUT ITINTO A SAUCE PAN TO BE COOKED; WHEN [the sauce is] DONE, TURN OUT THEPEAS INTO A LARGE [silver dish] AND MASK THEM WITH THIS SAUCE WHICH ISCALLED WHITE SAUCE [7]. [1] List. _Pisa farsilis_; Tor. _p. Farsilia_; Tac. , G. -V. _pisam farsilem_--same as _fartilis_, from _farcio_--fattened, stuffed, or crammed, or as full as it can hold, metaphorically perhaps "supreme style, " "most sumptuous, " etc. [2] This meat being fat enough, the oil seems superfluous. [3] _isicia_, formerly called Greek _hysitia_--any fine forcemeats, cut into or cooked in tiny dumplings. [4] _Liaison_ wanting in Tor. [5] Tor. Makes no mention of the square dish and its caul lining. Caul is the abdominal membrane. [6] _petasonis pulpas_; Dann. Ham, which is not quite correct. The _petaso_ is the shoulder part of pork, either cured or fresh, generally fresh. The cooked pork shoulder here is cut into small pieces. Nothing is said about the utilization of the sow's belly mentioned at the opening of the formula. We assume that the _petaso_ can take its place in the dish. [7] There is nothing just like this dish in the history of gastronomy, considering both the comparatively cheap materials and the refinement of the gastronomic idea which it embodies. The _chartreuses_ of Carême are the nearest thing to it. Lister waxes enthusiastic about it. [187] INDIAN PEAS _PISAM INDICAM_ [1] COOK PEAS; WHEN SKIMMED, PUT IN THE SAUCE PAN FINELY CHOPPED LEEKS ANDCORIANDER TO BE COOKED [with the peas]. TAKE SMALL CUTTLE FISH, MOSTDESIRABLE BECAUSE OF THE BLACK LIQUOR AND COOK THEM ALSO. ADD OIL, BROTH AND WINE, A BUNCH OF LEEK AND [green] CORIANDER AND MAKE ITBOIL. WHEN DONE, CRUSH PEPPER, LOVAGE, ORIGANY, A LITTLE WILD CUMIN[2] MOISTEN WITH THE JUICE [of the peas] ADD WINE AND RAISIN WINE TOTASTE; MINCE THE FISH VERY FINE, INCORPORATE IT WITH THE PEAS, ANDSPRINKLE WITH PEPPER [3]. [1] Tor. _pisum Indicum_. [2] Tor. , Tac. _casei modicum_; other texts, _carei_. [3] The texts continues without interruption to the next formula. [188] ANOTHER WAY _ALITER_ COOK THE PEAS, WORK WELL [to make a purée] PLACE IN THE COLD, STIRRINGUNTIL THEY HAVE COOLED OFF. FINELY CHOP ONIONS AND THE WHITES OF HARDBOILED EGGS, SEASON WITH SALT AND A LITTLE VINEGAR; THE YOLKS PRESSTHROUGH A COLANDER INTO AN ENTRÉE DISH, SEASON WITH FRESH OIL ANDSERVE [1]. [1] The texts fail to state that the whites, yolks, onions, vinegar and oil must eventually be combined into a dressing very similar to our own modern _vinaigrette_; for decorative and other gastronomic reasons the separate treatment of the whites and the yolks is both ingenious and excellent, and is very often practised in good kitchens today. [189] PEAS OR BEANS À LA VITELLIUS _PISAM VITELLIANAM SIVE FABAM_ [1] PEAS OR BEANS WITH YOLKS ARE MADE THUS: [2] COOK THE PEAS, SMOOTHEN[3] THEM; CRUSH PEPPER, LOVAGE, GINGER, AND ON THE CONDIMENTS PUT HARDBOILED YOLKS, 3 OUNCES OF HONEY, ALSO BROTH, WINE AND VINEGAR; [mixand] PLACE ALL IN A SAUCE PAN; THE FINELY CHOPPED CONDIMENTS WITH OILADDED, PUT ON THE STOVE TO BE COOKED; WITH THIS FLAVOR THE PEAS WHICHMUST BE SMOOTH; AND IF THEY BE TOO HARSH [in taste] ADD HONEY ANDSERVE [4]. [1] List. _Pisa Vitelliana_--named for Vitellius, ninth Roman emperor, notorious glutton, according to Hum. Who says that V. Invented this dish: _ab auctore Vitellio Imperatore luxui deditissimo_. But Tor. Differs; his _pisum uitellinum_ stands for peas with yolks--_vitellum_--yolk, (also calf) dim. _vitellinum_; Tac. _v----am_. Cf. ℞ No. 193. [2] Tor. Sentence wanting in other texts. [3] _lias_--to make a purée by crushing and straining. Tor. _lævigabis_, from _levigo_--meaning the same. [4] If Vitellius never invented any other dish than this one, his gluttony was overrated. As a gastronomer he may be safely relegated to the vast multitude of ill-advised people whose craving for carbohydrates (which is perhaps pathological) causes them to accumulate a surplus of fat. This was fatal to Vitellius and his faithful court baker who is said to have stuck to his master to the last. The poor emperor's _embonpoint_ proved cumbersome when he fled the infuriated mob. Had he been leaner he might have effected a "getaway. " He was dragged through the streets and murdered, Dec. 21 or 22, A. D. 69. [190] ANOTHER WAY _ALITER PISAM SIVE FABAM_ WHEN [the peas or beans are] SKIMMED MIX BROTH, HONEY, MUST, CUMIN, RUE, CELERY SEED, OIL AND WINE, STIR [1]. SERVE WITH CRUSHED PEPPERAND SAUSAGE [2]. [1] G. -V. _tudiclabis_; Tor. _misceas_. [2] _cum isiciis_--bits of forcemeat. [191] ANOTHER WAY _ALITER PISAM SIVE FABAM_ WHEN [the peas or beans are] SKIMMED FLAVOR THEM WITH CRUSHED PERSIAN[1] LASER, BROTH AND MUST; POUR A LITTLE OIL OVER AND SERVE. [1] Parthian, from _Parthia_, a country of Asia. [192] A TEMPTING DISH OF PEAS _PISAM ADULTERAM _[1]_ VERSATILEM_ THIS ADROIT, TEMPTING DISH OF PEAS IS PREPARED IN THIS MANNER: [2]COOK PEAS; BRAINS OR SMALL BIRDS, OR BONED THRUSHES, LUCANIAN SAUSAGE, CHICKEN LIVERS AND GIBLETS--ALL OF WHICH ARE PUT IN A SAUCE PAN;BROTH, OIL AND A BUNCH OF LEEKS, GREEN CORIANDER FINELY CHOPPED, COOKWITH THE BRAINS; CRUSH PEPPER, LOVAGE AND BROTH [3]. [1] Sch. , Dann. Crafty, i. E. Not genuine. _Adulteram_ cannot here be used in its most accepted sense, because the peas are genuine, and no attempt is made to adulterate or "fake" this dish in any way, shape or form. Never before have we applied the term "seductive" to any dish, but this is just what _adultera_ means. "Tempting" of course is quite common. [2] Tor. Sentence wanting in other texts. [3] This formula is incomplete or mutilated, the last sentence breaks off in the middle--very likely a description of the sauce or condiments belonging to the peas. Each and every component of this (really tempting) dish must be cooked separately; they are then composed in a dish, nicely arranged, with the peas in the center, surrounded by the several morsels, with an appropriate gravy made from the natural liquor or juices of the component parts poured over the dish. [193] PEAS À LA VITELLIUS _PISAM SIVE FABAM VITELLIANAM_ [1] PEAS OR BEANS IN THE STYLE OF VITELLIUS PREPARE THUS: [2] [The peas orbeans] ARE COOKED, WHEN CAREFULLY SKIMMED, ADD LEEKS, CORIANDER ANDMALLOW FLOWERS [3]: WHEN DONE, CRUSH PEPPER, LOVAGE, ORIGANY, ANDFENNEL SEED MOISTENED WITH BROTH [and put it] INTO A SAUCE PAN WITHWINE [4], ADDING OIL, HEAT THOROUGHLY AND WHEN BOILING STIR WELL; PUTGREEN OIL ON TOP AND SERVE. [1] Named for the inventor, Emperor Vitellius; cf. Notes to ℞ No. 189. Tor. _Vitellianum_. [2] Tor. Sentence wanting in other texts. [3] Wanting in Dann. [4] Tor. IV [194] BEANS IN THE POD _CONCHICLA_ [1] COOK THE BEANS [2]; MEANWHILE CRUSH PEPPER, LOVAGE, CUMIN, GREENCORIANDER, MOISTENED WITH BROTH AND WINE, AND ADD [more] BROTH TOTASTE, PUT INTO THE SAUCE PAN [with the beans] ADDING OIL; HEAT ON ASLOW FIRE AND SERVE. [1] Tor. _Concicla_--_conchis_--_conchicula_--young, immature beans, string or wax, boiled in the shell or pod. [2] _conchiclam cum faba_--young string beans and (dry, white or kidney) beans, cooked separately of course and mixed when done, ready for service. [195] PEAS IN THE POD APICIAN STYLE _CONCHICLAM APICIANAM_ FOR PEAS IN THE POD [1] APICIAN STYLE TAKE: [2] A CLEAN EARTHEN POT INWHICH TO COOK THE PEAS; TO THE PEAS ADD FINELY CUT LUCANIAN SAUSAGE, LITTLE PORK CAKES [3], PIECES OF MEAT [4] AND PORK SHOULDER [5]. CRUSHPEPPER, LOVAGE, ORIGANY, DILL, DRY ONIONS [6] GREEN CORIANDERMOISTENED WITH BROTH, WINE, AND ADD [more] BROTH TO TASTE; UNITE THISWITH THE PEAS IN THE EARTHEN POT TO WHICH ADD OIL IN SUFFICIENTQUANTITY TO BE ABSORBED BY THE PEAS; FINISH ON A SLOW FIRE TO GIVE ITLIVE HEAT AND SERVE. [1] Peas in the pod are likewise called _conchicla_; hence perhaps any legumes cooked in the shells. [2] Tor. Sentence wanting in other texts. [3] _isiciola porcina. _ [4] _pulpas_--in this case no specific meat. [5] _petaso_; Dann. Pieces of ham [6] _cepam siccam_--ordinary dry onions, not shallots. [196] SIMPLE DISH OF PEAS IN THE POD _CONCHICLA DE PISA SIMPLICI_ [1] COOK THE PEAS [in the pods] WHEN SKIMMED ADD A BUNCH [2] OF LEEKS ANDGREEN CORIANDER. WHILE BEING COOKED CRUSH PEPPER, LOVAGE, ORIGANY, AND[the above] BUNCH [of herbs] [3] MOISTEN WITH ITS OWN JUICE, WINE [4]ENOUGH TO SUIT YOUR TASTE, THEN ADD OIL AND FINISH ON A SLOW FIRE [5]. [1] Thus G. -V. ; Tor. _Concicla Pisorum_. [2] Sch. _feniculum_ instead of _fasciculum_. [3] G. -V. _de suo sibi fricabis_; Tor. _seorsim f. _ [4] G. -V. Wine wanting in Tor. [5] Brandt, referring to ℞ No. 154, suggests that the things crushed in a mortar be placed on top of the peas. [197] PEAS IN THE POD À LA COMMODUS [1] _CONCHICLA COMMODIANA_ MAKE PEAS COMMODIAN STYLE THUS: [2] COOK THE PEAS, WHEN SKIMMED, CRUSHPEPPER, LOVAGE, DILL, SHALLOTS MOISTENED WITH BROTH; ADD WINE ANDBROTH TO TASTE: STIR IN A SAUCE PAN [with the peas] TO COMBINE; FOREACH SEXTARIUS OF PEAS BEAT 4 EGGS, AND COMBINE THEM WITH THE PEAS, PLACE ON THE FIRE TO THICKEN [avoiding ebullition] AND SERVE. [1] Hum. Named for Commodus, the emperor; List. For Commodus Antonius, son of the philosopher Marcus. [2] Tor. Sentence wanting in other texts. [198] ANOTHER STYLE _ALITER CONCHICLAM SIC FACIES_ [1] CUT [raw] CHICKEN INTO SMALL PIECES, ADD BROTH, OIL AND WINE, AND STEWIT. CHOP ONIONS AND CORIANDER FINE AND ADD BRAINS [calf's or pork, parboiled] THE SKIN AND NERVES REMOVED, TO THE CHICKEN. WHEN THIS ISCOOKED TAKE [the chicken] OUT AND BONE IT. THE PEAS COOK SEPARATELY, WITHOUT SEASONING, ONLY USING CHOPPED ONIONS AND CORIANDER AND THEBROTH OF THE CHICKEN; STRAIN [part of] THE PEAS AND ARRANGE THEMALTERNATELY [in a dish with the pieces of chicken, brains and theunstrained peas] THEN CRUSH PEPPER AND CUMIN, MOISTENED WITH CHICKENBROTH. IN THE MORTAR BEAT 2 EGGS WITH BROTH TO TASTE, POUR THIS OVERTHE CHICKEN AND PEAS, FINISH ON A SLOW FIRE [1], DISH OUT ON A HEAP OFPEAS, GARNISH WITH PINE NUTS AND SERVE. [1] By congealing in a mould, which is unmoulded on a heap of peas. Danneil directs to stuff the whole chicken with the pea preparation, brains, etc. , and to poach it in a square pan. [199] STUFFED CHICKEN OR SUCKLING PIG _CONCHICLATUS PULLUS VEL PORCELLUS_ [1] BONE [either] CHICKEN [or suckling pig] FROM THE CHICKEN REMOVE THEBREAST BONE AND THE [upper joint bones of the] LEGS; HOLD IT TOGETHERBY MEANS OF WOODEN SKEWERS, AND MEANWHILE [2] PREPARE [the followingdressing in this manner]: ALTERNATE [inside of the chicken or pig]PEAS WITH THE PODS [washed and cooked], BRAINS, LUCANIAN SAUSAGE, ETC. NOW CRUSH PEPPER, LOVAGE, ORIGANY AND GINGER, MOISTENED WITH BROTH, RAISIN WINE AND WINE TO TASTE, MAKE IT BOIL, WHEN DONE, USE ITMODERATELY FOR SEASONING AND ALTERNATELY WITH THE OTHER DRESSING; WRAP[the chicken, or pig] IN CAUL, PLACE IT IN A BAKING DISH AND PUT IT INTHE OVEN TO BE COOKED SLOWLY, AND SERVE. [1] G. -V. , Tor. _Concicla farsilis_. [2] Tor. Here splits the formula, using the above title. V GRUELS _TISANAM ET ALICAM_ [1] [200] BARLEY BROTH _ALICAM VEL SUCCUM TISANÆ SIC FACIES_ [2] CRUSH WELL WASHED BARLEY, SOAKED THE DAY BEFORE, PLACE ON THE FIRE TOBE COOKED. WHEN HOT ADD PLENTY OIL, A SMALL BUNCH OF DILL, DRY ONION, SATURY AND COLOCASIUM, TO BE COOKED TOGETHER BECAUSE THIS GIVES ABETTER JUICE; ADD GREEN CORIANDER AND A LITTLE SALT; BRING IT TO ABOILING POINT. WHEN WELL HEATED TAKE OUT THE BUNCH [dill] AND TRANSFERTHE BARLEY INTO ANOTHER VESSEL TO AVOID BURNING ON THE BOTTOM OF THEPOT; THIN IT OUT [with water, broth, milk] AND STRAIN INTO A POT, COVERING THE TIPS OF THE COLOCASIA [2]. NEXT CRUSH PEPPER, LOVAGE, ALITTLE DRY FLEA-BANE, CUMIN AND SYLPHIUM, STIR WELL, ADD VINEGAR, REDUCED MUST AND BROTH; PUT IT BACK IN THE POT; THE REMAININGCOLOCASIA FINISH ON A GENTLE FIRE. [1] A repetition of Book IV, Chap. IV, _Tisanam vel sucum_, our ℞ No. 172 [2] Tor. Still has difficulties with the vegetable called by Lister _colocasium_. He reads here _colonium_ and _colosium_. G. -V. _colœfium_. Cf. Note 1 to ℞ No. 172 and Note to Nos. 74, 216, 244 and 322. [201] ANOTHER GRUEL _ALITER TISANAM_ [1] SOAK CHICK-PEAS, LENTILS AND PEAS, CRUSH BARLEY AND COOK WITH THELEGUMES, WHEN WELL COOKED ADD PLENTY OF OIL. NOW CUT GREENS, LEEKS, CORIANDER, DILL, FENNEL, BEETS, MALLOWS, CABBAGE STRUNKS, ALL SOFT ANDGREEN AND VERY FINELY CUT, AND PUT IN A POT. THE CABBAGE COOK[separately; also] CRUSH FENNEL SEED, PLENTY OF IT, ORIGANY, SILPHIUM, AND LOVAGE, AND WHEN GROUND, ADD BROTH TO TASTE, POUR THIS OVER THEPORRIDGE, STIR, AND USE SOME FINELY CHOPPED CABBAGE STEMS TO SPRINKLEON TOP. [1] A repetition of ℞ No. 173. VI GREEN BEANS _FABACIÆ VIRIDES ET BAIANÆ_ [1] [202] GREEN BEANS _FABACIÆ VIRIDES_ GREEN BEANS ARE COOKED IN BROTH, WITH OIL, GREEN CORIANDER, CUMIN ANDCHOPPED LEEKS, AND SERVED. [1] Beans grown in Baiæ, also called _bajanas_ or _bacanas_; beans without skin or pods. [203] BEANS SAUTÉ _ALITER: FABACIÆ FRICTÆ_ FRIED BEANS ARE SERVED IN BROTH. [204] MUSTARD BEANS _ALITER: FABACIÆ EX SINAPI_ [The beans previously cooked are seasoned with] CRUSHED MUSTARD SEED, HONEY, NUTS, RUE, CUMIN, AND SERVED WITH VINEGAR. [205] BAIÆAN BEANS _BAIANAS_ [1] COOKED BEANS FROM BAIÆ ARE CUT FINE [and finished with] RUE, GREENCELERY, LEEKS, VINEGAR [2] A LITTLE MUST OR RAISIN WINE AND SERVED[3]. [1] Named for Baiæ, a town of Campania, noted for its warm baths; a favorite resort of the Romans. [2] Wanting in Tor. [3] These apparently outlandish ways of cooking beans compel us to draw a modern parallel in a cookery book, specializing in Jewish dishes. To prove that Apicius is not dead "by a long shot, " we shall quote from Wolf, Rebekka: Kochbuch für Israelitische Frauen, Frankfurt, 1896, 11th edition. As a matter of fact, Rebekka Wolf is outdoing Apicius in strangeness--a case of _Apicium in ipso Apicio_, as Lister sarcastically remarks of Torinus. Rebekka Wolf: ℞ No. 211--wash and boil the young beans in fat _bouillon_ (Apicius: _oleum et liquamen_) adding a handful of chopped pepperwort (A. : _piper, ligusticum_) and later chopped parsley (A. : _petroselinum_) some sugar (A. : _mel pavo_--little honey) and pepper. Beans later in the season are cooked with potatoes. The young beans are tied with flour dissolved in water, or with roux. _Id. Ibid. _, ℞ No. 212, Beans Sweet-Sour. Boil in water, fat, salt, add vinegar, sugar or syrup, "English aromatics" and spices, lemon peel, and a little pepper; bind with roux. _Id. Ibid. _, ℞ No. 213, Cut Pickled Beans (_Schneidebohnen_) prepare as ℞ No. 212, but if you would have them more delicious, take instead of the roux grated chocolate, sugar, cinnamon, lemon peel and lemon juice, and some claret. If not sour enough, add vinegar, but right here you must add more fat; you may lay on top of this dish a bouquet of sliced apples. _Id. Ibid. _, ℞ No. 214, Beans and Pears. Take cut and pickled beans and prepare as above. To this add peeled fresh pears, cut into quarters; then sugar, lemon peel cut thin, cinnamon, "English" mixed spices, and at last the roux, thinned with broth. This dish must be sweet and very fat. As for exotic combinations, Apicius surely survives here, is even surpassed by this Jewish cookery book where, no doubt, very ancient traditions have been stored away. VII [206] THE HERB FENUGREEK _FŒNUM GRÆCUM_ [1] FENUGREEK [is prepared] IN BROTH, OIL AND WINE. [1] Tor. Or _fenum_; G. -V. _Fænum_. VIII [207] GREEN STRING BEANS AND CHICK-PEAS _PHASEOLI _[1]_ VIRIDES ET CICER_ ARE SERVED WITH SALT, CUMIN, OIL, AND A LITTLE PURE WINE. [1] Tor. _Faseolus_, the bean with a long, sabre-like pod; a phasel, kidney bean, when ripened. [208] ANOTHER WAY _ALITER FASEOLUS ET CICER_ [Beans or chick-peas] ARE COOKED IN A WINE SAUCE AND SEASONED WITHPEPPER [1]. [1] Dann. And Goll. : "roasted" beans. [209] BOILED, SUMPTUOUSLY _ET ELIXATI, SUMPTO_ [1] AND COOK THE BEANS, IN A RICH MANNER, REMOVE THE SEEDS AND SERVE [as aSalad [2]], WITH HARD EGGS, GREEN FENNEL, PEPPER, BROTH, A LITTLEREDUCED WINE AND A LITTLE SALT, OR SERVE THEM IN SIMPLER WAYS, AS YOUMAY SEE FIT. [1] The original continues with the preceding formula. [2] For a salad we would add finely chopped onion, pepper, and some lemon juice. The purpose of removing the seeds is obscure. G. -V. Reads _semine cum ovis_; Tac. _semie_; Hum. _s. Cum lobis_. The passage may mean to sprinkle (sow) with hard boiled (and finely chopped) eggs, which is often done on a salad and other dishes. END OF BOOK V _EXPLICIT APICII OSPRION LIBER QUINTUS_ [Tac. ] {Illustration: ADJUSTABLE TABLE Polychrome marble in bronze frame. Four elaborately designed bronzelegs, braced and hinged, so that the table may be raised or lowered. The legs end in claw feet resting on a molded base. Above they areencircled with leaves, from which emerge young satyrs, each holding arabbit under the left arm. The legs below the acanthus leaves areornamented with elaborate floral patterns, inlaid, with other inlaidpatterns on the connecting braces and around the frame of the marbletop. Bronze and marble tables that could be folded and taken downafter banquets were used by the Babylonians centuries before thistable was designed in Pompeii. Ntl. Mus. , Naples, 72994; Field M. 24290. } APICIUS Book VI {Illustration: THE GREAT CRATER Found at Hildesheim in 1868. This and a number of other pieces formthe collection known as The Hildesheim Treasure, now at the KaiserFriedrich Museum, Berlin. This wine crater is entirely of silver, a piece of supreme workmanshipof Roman origin. Very delicate decoration, anticipating theRenaissance: Winged griffins and other monsters, half ox, half lion, at the base; aquatic animals, genii angling and spearing fish. There is a second vessel inside, acting as a liner, to take the weightof the fluid off the decorated bowl. The complete weight is 9451. 8gr. , but the inner liner is stamped CVM BASI PONDO XXXXI--41 poundswith the base. The weight of silver pieces was inscribed as a check onthe slaves. The bowl is 0. 36 meter (about 14-1/4 inches) in height and 0. 353 meterin diameter. It stands on the tripod which is depicted separately. } {Illustration: THE DIONYSOS CUP The Dionysos head in the center and the two satyrs are modeledrealistically by a most able artist. Lion and lioness heads on theother side. Hildesheim Treasure. } BOOK VI. FOWL _Lib. VI. Aëropetes_ [1] CHAP. I. OSTRICH. CHAP. II. CRANE OR DUCK, PARTRIDGE, DOVES, WOOD PIGEON, SQUAB AND DIVERS BIRDS. CHAP. III. THRUSH [2]. CHAP. IV. FIGPECKER [2]. CHAP. V. PEACOCK [2]. CHAP. VI. PHEASANT [2]. CHAP. VII. GOOSE. CHAP. VIII. CHICKEN. [1] Tac. , Tor. _Trophetes_; probably an error in their rendering. List. _Aëroptes_, Greek for Fowl. [2] The titles of these chapters and the classification is not adhered in the text of Book VI. The chapters are actually inscribed as follows: Chap. I, Ostrich; II, Crane or Duck, Partridge, Turtle Dove, Wood Pigeon, Squab and divers birds; III, Partridge, Heathcock (Woodcock), Turtle Dove; IV, Wood Pigeon, Squab [Domestic Fattened Fowl, Flamingo]; V, Sauce for divers birds; VI, Flamingo; VII, In Order That Birds May Not Be Spoiled; VIII, Goose; IX, Chicken. I OSTRICH _IN STRUTHIONE_ [210] BOILED OSTRICH _IN STRUTHIONE ELIXO_ [A stock in which to cook ostrich] PEPPER, MINT, CUMIN, LEEKS [1], CELERY SEED, DATES, HONEY, VINEGAR, RAISIN WINE, BROTH, A LITTLE OIL. BOIL THIS IN THE STOCK KETTLE [with the ostrich, remove the bird whendone, strain the liquid] THICKEN WITH ROUX. [To this sauce] ADD THEOSTRICH MEAT CUT IN CONVENIENT PIECES, SPRINKLE WITH PEPPER. IF YOUWISH IT MORE SEASONED OR TASTY, ADD GARLIC [during coction]. [1] G. -V. _Cuminum_; Tor. _C. , porrum_, which is more likely. [211] ANOTHER OSTRICH STEW _ALITER [in] STRUTHIONE ELIXO_ PEPPER, LOVAGE, THYME, ALSO SATURY, HONEY, MUSTARD, VINEGAR, BROTH ANDOIL. II CRANE, DUCK, PARTRIDGE, DOVE, WOOD PIGEON, SQUAB, AND DIVERS BIRDS _IN GRUE VEL ANATE PERDICE TURTURE PALUMBO COLUMBO ET DIVERSIS AVIBUS_ [212] CRANE OR DUCK _GRUEM VEL ANATEM_ WASH [the fowl] AND DRESS IT NICELY [1] PUT IN A STEW POT, ADD WATER, SALT AND DILL, PARBOIL [2] SO AS TO HAVE THEM HALF DONE, UNTIL THEMEAT IS HARD, REMOVE THEM, PUT THEM IN A SAUCE PAN [to be finished bybraising] WITH OIL, BROTH, A BUNCH OF ORIGANY AND CORIANDER; WHENNEARLY DONE, ADD A LITTLE REDUCED MUST, TO GIVE IT COLOR. MEANWHILECRUSH PEPPER, LOVAGE, CUMIN, CORIANDER, LASER ROOT, RUE [moistenedwith] REDUCED WINE AND SOME HONEY, ADD SOME OF THE FOWL BROTH [3] TOIT AND VINEGAR TO TASTE; EMPTY [the sauce] INTO A SAUCE PAN, HEAT, BIND WITH ROUX, AND [strain] THE SAUCE OVER THE FOWL IN AN ENTRÉEDISH. [1] _Lavas et ornas_, i. E. , singe, empty carcass of intestines, truss or bind it to keep its shape during coction, and, usually, lard it with either strips or slices of fat pork and stuff the carcass with greens, celery leaves, etc. [2] _Dimidia coctura decoques. _ Apicius here pursues the right course for the removable of any disagreeable taste often adhering to aquatic fowl, feeding on fish or food found in the water, by parboiling the meat. Cf. ℞ No. 214. [3] Again, as so often: _ius de suo sibi_; here the liquor of the braising pan, for stock in which the fowl is parboiled cannot be used for reasons set forth in Note 2. [213] ANOTHER WAY OF COOKING CRANE, DUCK OR CHICKEN _ALITER IN GRUE [VEL] IN ANATE VEL IN PULLO_ PEPPER, SHALLOTS, LOVAGE, CUMIN, CELERY SEED, PRUNES OR DAMASCUS PLUMSSTONES REMOVED, FRESH MUST, VINEGAR [1] BROTH, REDUCED MUST AND OIL. BOIL THE CRANE; WHILE COOKING IT TAKE CARE THAT ITS HEAD IS NOTTOUCHED BY THE WATER BUT THAT IT REMAINS WITHOUT. WHEN THE CRANE ISDONE, WRAP IT IN A HOT TOWEL, AND PULL THE HEAD OFF SO THAT THE SINEWSFOLLOW IN A MANNER THAT THE MEAT AND THE BONES REMAIN; FOR ONE CANNOTENJOY THE HARD SINEWS [2]. [1] Dann. Mead. [2] Remarkable ingenuity! Try this on your turkey legs. Danneil is of the opinion that the head and its feathers were to be saved for decorative purposes, in style during the middle ages when game bird patties were decorated with the fowl's plumage, a custom which survived to Danneil's time (ca. 1900). But this is not likely to be the case here, for it would be a simple matter to skin the bird before cooking it in order to save the plumage for the taxidermist. [214] CRANE OR DUCK WITH TURNIPS _GRUEM VEL ANATEM EX RAPIS_ [1] TAKE OUT [remove entrails, [2]] CLEAN WASH AND DRESS [the bird] ANDPARBOIL [2] IT IN WATER WITH SALT AND DILL. NEXT PREPARE TURNIPS ANDCOOK THEM IN WATER WHICH IS TO BE SQUEEZED OUT [3]. TAKE THEM OUT OFTHE POT AND WASH THEM AGAIN [4]. AND PUT INTO A SAUCE PAN THE DUCKWITH OIL, BROTH, A BUNCH OF LEEKS AND CORIANDER; THE TURNIPS CUT INTOSMALL PIECES; THESE PUT ON TOP OF THE [duck] IN ORDER TO FINISHCOOKING. WHEN HALF DONE, TO GIVE IT COLOR, ADD REDUCED MUST. THE SAUCEIS PREPARED SEPARATELY: PEPPER, CUMIN, CORIANDER, LASER ROOT MOISTENEDWITH VINEGAR AND DILUTED WITH ITS OWN BROTH [of the fowl]; BRING THISTO A BOILING POINT, THICKEN WITH ROUX. [In a deep dish arrange theduck] ON TOP OF THE TURNIPS [strain the sauce over it] SPRINKLE WITHPEPPER AND SERVE. [1] Duck and Turnips, a dish much esteemed on the Continent today. Only few prepare it correctly as does Old Apicius; hence it is not popular with the multitude. [2] Tac. , Tor. _excipies_; Hum. _legendum: ex rapis_. [3] G. -V. _ut exbromari possint_; Tor. _expromi_; Hum. _expromari_; all of which does not mean anything. To cook the turnips so that they can be squeezed out (_exprimo_, from _ex_ and _premo_) is the proper thing to do from a culinary standpoint. [4] The turnips are cooked half, the water removed, and finished with the duck, as prescribed by Apicius. It is really admirable to see how he handles these food materials in order to remove any disagreeable flavor, which may be the case both with the turnips (the small white variety) and the duck. Such careful treatment is little known nowadays even in the best kitchens. Cf. Note 2 to ℞ No. 212. [215] ANOTHER [SAUCE FOR] CRANE OR DUCK _ALITER IN GRUEM VEL ANATEM ELIXAM_ PEPPER, LOVAGE, CUMIN, DRY CORIANDER, MINT, ORIGANY, PINE NUTS, DATES, BROTH, OIL, HONEY, MUSTARD AND WINE [1]. [1] Supposedly the ingredients for a sauce in which the parboiled fowl is braised and served. [216] ROAST CRANE OR DUCK _ALITER GRUEM VEL ANATEM ASSAM_ POUR OVER [the roast bird] THIS GRAVY: CRUSH PEPPER, LOVAGE, ORIGANYWITH BROTH, HONEY, A LITTLE VINEGAR AND OIL; BOIL IT WELL, THICKENWITH ROUX [strain] IN THIS SAUCE PLACE SMALL PIECES OF PARBOILEDPUMPKIN OR COLOCASIUM [1] SO THAT THEY ARE FINISHED IN THE SAUCE; ALSOCOOK WITH IT CHICKEN FEET AND GIBLETS (all of which) SERVE IN ACHAFING DISH, SPRINKLE WITH FINE PEPPER AND SERVE. [1] Cf. ℞ Nos. 74, 216, 244, 322. [217] BOILED CRANE OR DUCK IN ANOTHER MANNER _ALITER IN GRUE VEL ANATE ELIXA_ PEPPER, LOVAGE, CELERY SEED, ROCKET, OR CORIANDER, MINT, DATES, HONEY, VINEGAR, BROTH, REDUCED MUST AND MUSTARD. LIKEWISE USED FOR FOWL ROAST[braised] IN THE POT. III WAYS TO PREPARE PARTRIDGE, HEATH-COCK OR WOODCOCK, AND BOILED TURTLE-DOVE _IN PERDICE ET ATTAGENA ET IN TURTURE ELIXIS_ [218] PARTRIDGE _IN PERDICE_ PEPPER, LOVAGE, CELERY SEED, MINT, MYRTLE BERRIES, ALSO RAISINS, HONEY[1] WINE, VINEGAR, BROTH, AND OIL. USE IT COLD [2] THE PARTRIDGE ISSCALDED WITH ITS FEATHERS, AND WHILE WET THE FEATHERS ARE TAKEN OFF;[the hair singed] IT IS THEN COOKED IN ITS OWN JUICE [braised] ANDWHEN DONE WILL NOT BE HARD IF CARE IS TAKEN [to baste it]. SHOULD ITREMAIN HARD [if it is old] YOU MUST CONTINUE TO COOK IT UNTIL IT ISTENDER. [1] Honey wanting in Tor. [2] G. -V. _Aliter_. This is one formula. [219] [SAUCE] FOR PARTRIDGE, HEATH-COCK AND TURTLE-DOVE _IN PERDICE ET ATTAGENA ET IN TURTURE_ PEPPER, LOVAGE, MINT, RUE SEED, BROTH, PURE WINE, AND OIL, HEATED. IV WOOD PIGEONS, SQUABS, FATTENED FOWL, FLAMINGO _IN PALUMBIS COLUMBIS AVIBUS IN ALTILE ET IN FENICOPTERO_ [220] FOR ROASTS: PEPPER, LOVAGE, CORIANDER, CARRAWAY, SHALLOTS, MINT, YOLKS OF EGG, DATES, HONEY, VINEGAR, BROTH, OIL AND WINE. [221] ANOTHER [sauce] FOR BOILED [birds] _ALITER IN ELIXIS_ TO THE BOILED FOWL ADD [1] PEPPER, CARRAWAY, CELERY SEED, PARSLEY, CONDIMENTS, MORTARIA [2] DATES, HONEY, VINEGAR, WINE, OIL AND MUSTARD. [1] Tor. Wanting in other texts. [2] _Mortaria_: herbs, spices, things pounded in the "mortar. " Cf. ℞ No. 38. [222] ANOTHER [sauce] _ALITER_ PEPPER, LOVAGE, PARSLEY, CELERY SEED, RUE, PINE NUTS, DATES, HONEY, VINEGAR, BROTH, MUSTARD AND A LITTLE OIL. [223] ANOTHER [sauce] _ALITER_ PEPPER, LOVAGE, LASER, WINE [1] MOISTENED WITH BROTH. ADD WINE ANDBROTH TO TASTE. MASK THE WOOD PIGEON OR SQUAB WITH IT. SPRINKLE WITHPEPPER [2] AND SERVE. [1] Tac. , Tor. _laserum, vinum_; G. -V. _l. Vivum_. [2] Wanting in Tor. V [224] SAUCE FOR DIFFERENT BIRDS _IUS IN DIVERSIS AVIBUS_ PEPPER, DRY CUMIN, CRUSHED. LOVAGE, MINT, SEEDLESS RAISINS OR DAMASCUSPLUMS, LITTLE HONEY, MYRTLE WINE TO TASTE, VINEGAR, BROTH, AND OIL. HEAT AND WHIP IT WELL WITH CELERY AND SATURY [1]. [1] For centuries sauce whips were made of dry and green twigs, the bark of which was carefully peeled off. [225] ANOTHER SAUCE FOR FOWL _ALITER IUS IN AVIBUS_ PEPPER, LOVAGE, PARSLEY, DRY MINT, FENNEL BLOSSOMS [1] MOISTENED WITHWINE; ADD ROASTED NUTS FROM PONTUS [2] OR ALMONDS, A LITTLE HONEY, WINE, VINEGAR, AND BROTH TO TASTE. PUT OIL IN A POT, AND HEAT AND STIRTHE SAUCE, ADDING GREEN CELERY SEED, CAT-MINT; CARVE THE FOWL ANDCOVER WITH THE SAUCE [3]. [1] Dann. _Cnecus_. [2] Turkish hazelnuts. [3] Tor. Continuing without interruption. [226] WHITE SAUCE FOR BOILED FOWL _IUS CANDIDUM IN AVEM ELIXAM_ PEPPER, LOVAGE, CUMIN, CELERY SEED, TOASTED NUTS FROM PONTUS, ORALMONDS, ALSO SHELLED PINE NUTS, HONEY [1] A LITTLE BROTH, VINEGAR ANDOIL. [1] Tor. _vel_; List. _mel_. [227] GREEN SAUCE FOR FOWL _IUS VIRIDE IN AVIBUS_ PEPPER, CARRAWAY, INDIAN SPIKENARD, CUMIN, BAY LEAVES, ALL KINDS OFGREEN HERBS, DATES, HONEY, VINEGAR, WINE, LITTLE BROTH, AND OIL. [228] WHITE SAUCE FOR BOILED GOOSE _IUS CANDIDUM IN ANSERE ELIXO_ PEPPER, CARRAWAY, CUMIN, CELERY SEED, THYME, ONION, LASER ROOT, TOASTED NUTS, HONEY, VINEGAR, BROTH AND OIL [1] [1] A "sweet-sour" white sauce with herbs and spices is often served with goose in northern Germany. [229] TREATMENT OF STRONG SMELLING BIRDS OF EVERY DESCRIPTION _AD AVES HIRCOSAS _[1]_ OMNI GENERE_ FOR BIRDS OF ALL KINDS THAT HAVE A GOATISH [1] SMELL [2] PEPPER, LOVAGE, THYME, DRY MINT, SAGE, DATES, HONEY, VINEGAR, WINE, BROTH, OIL, REDUCED MUST, MUSTARD. THE BIRDS WILL BE MORE LUSCIOUS ANDNUTRITIOUS, AND THE FAT PRESERVED, IF YOU ENVELOP THEM IN A DOUGH OFFLOUR AND OIL AND BAKE THEM IN THE OVEN [3]. [1] Probably game birds in an advanced stage of "_haut goût_" (as the Germans use the antiquated French term), or "_mortification_" as the French cook says. Possibly also such birds as crows, black birds, buzzards, etc. , and fish-feeding fowl. Moreover, it must be borne in mind that the refrigeration facilities of the ancients were not too good and that fresh goods spoiled quickly. Hence, perhaps, excessive seasoning, at least, as compared to our modern methods. List. _aves piscivoras_; Hum. Thinks the birds to be downright spoiled: _olidas, rancidas, & grave olentes_. [2] Tor. Sentence wanting in other texts. [3] For birds with a goatish smell Apicius should have repeated his excellent formula in ℞ No. 212, the method of parboiling the birds before final coction, if, indeed, one cannot dispense with such birds altogether. The above recipe does not in the least indicate how to treat smelly birds. Wrapping them in dough would vastly increase the ill-savour. As for game birds, we agree with most connoisseurs that they should have just a suspicion of "_haut goût_"--a condition of advanced mellowness after the _rigor mortis_ has disappeared. [230] ANOTHER TREATMENT OF ODOR _ALIUD CONTRA UIROSUM ODOREM_ [1] [IF THE BIRDS SMELL, [1]] STUFF THE INSIDE WITH CRUSHED FRESH OLIVES, SEW UP [the aperture] AND THUS COOK, THEN RETIRE THE COOKED OLIVES. [1] Tor. ; other texts _aliter avem_, i. E. That the olive treatment is not necessarily confined to ill smelling birds alone. VI [231] FOR FLAMINGO [and Parrot] _IN PHŒNICOPTERO_ SCALD [1] THE FLAMINGO, WASH AND DRESS IT, PUT IT IN A POT, ADD WATER, SALT, DILL, AND A LITTLE VINEGAR, TO BE PARBOILED. FINISH COOKING WITHA BUNCH OF LEEKS AND CORIANDER, AND ADD SOME REDUCED MUST TO GIVE ITCOLOR. IN THE MORTAR CRUSH PEPPER, CUMIN, CORIANDER, LASER ROOT, MINT, RUE, MOISTEN WITH VINEGAR, ADD DATES, AND THE FOND OF THE BRAISEDBIRD, THICKEN, [strain] COVER THE BIRD WITH THE SAUCE AND SERVE. PARROT IS PREPARED IN THE SAME MANNER. [1] Prior to removing the feathers; also singe the fine feathers and hair. [232] ANOTHER WAY _ALITER_ ROAST THE BIRD. CRUSH PEPPER, LOVAGE, CELERY SEED, SESAM [1] PARSLEY, MINT, SHALLOTS, DATES, HONEY, WINE, BROTH, VINEGAR, OIL, REDUCED MUSTTO TASTE. [1] Tor. _sesamum, defrutum_; G. -V. _s. Frictum_. VII [233] TO PREVENT BIRDS FROM SPOILING _AVES OMNES NE LIQUESCANT_ SCALDED WITH THE FEATHERS BIRDS WILL NOT ALWAYS BE JUICY; IT IS BETTERTO FIRST EMPTY THEM THROUGH THE NECK AND STEAM THEM SUSPENDED OVER AKETTLE WITH WATER [1]. [1] Dry picking is of course the best method. Apicius is trying to overcome the evils of scalding fowl with the feathers. This formula is mutilated; the various texts differ considerably. VIII [FOR GOOSE] [_IN ANSERE_] [234] BOILED GOOSE WITH COLD APICIAN SAUCE _ANSEREM ELIXUM EX IURE APICIANO FRIGIDO_ CRUSH PEPPER, LOVAGE, CORIANDER SEED [1] MINT, RUE, MOISTEN WITH BROTHAND A MODERATE AMOUNT OF OIL. TAKE THE COOKED GOOSE OUT OF THE POT ANDWHILE HOT WIPE IT CLEAN WITH A TOWEL, POUR THE SAUCE OVER IT ANDSERVE. [1] G. -V. ; Tor. (fresh) coriander, more suited for a cold sauce. IX [FOR CHICKEN] [_IN PULLO_] [235] RAW SAUCE FOR BOILED CHICKEN _IN PULLO ELIXO IUS CRUDUM_ PUT IN THE MORTAR DILL SEED, DRY MINT, LASER ROOT, MOISTEN WITHVINEGAR, FIG WINE, BROTH, A LITTLE MUSTARD, OIL AND REDUCED MUST, ANDSERVE [1] [Known as] DILL CHICKEN [2]. [1] This and the preceding cold dressings are more or less variations of our modern cold dressings that are used for cold dishes of all kinds, especially salads. [2] Tor. Heads the following formula _præparatio pulli anethi_--chicken in dill sauce, which is the correct description of the above formula. Tac. , G. -V. Also commence the next with _pullum anethatum_, which is not correct, as the following recipe contains no dill. [236] ANOTHER CHICKEN _ALITER PULLUS_ [1] A LITTLE HONEY IS MIXED WITH BROTH; THE COOKED [parboiled] CHICKEN ISCLEANED [skin taken off, sinews, etc. , removed] THE CARCASS DRIED WITHA TOWEL, QUARTERED, THE PIECES IMMERSED IN BROTH [2] SO THAT THESAVOUR PENETRATES THOROUGHLY. FRY THE PIECES [in the pan] POUR OVERTHEIR OWN GRAVY, SPRINKLE WITH PEPPER, SERVE. [1] Hum. , List. Cf. Note 2 to ℞ No. 235. [2] Marinated; but the nature of this marinade is not quite clear; a spicy marinade of wine and herbs and spices would be appropriate for certain game birds, but chicken ordinarily requires no marinade except some oil before frying. It is possible that Apicius left the cooked chicken in the broth to prevent it from drying out, which is good. [237] CHICKEN PARTHIAN STYLE _PULLUM PARTHICUM_ [1] DRESS THE CHICKEN CAREFULLY [2] AND QUARTER IT. CRUSH PEPPER, LOVAGEAND A LITTLE CARRAWAY [3] MOISTENED WITH BROTH, AND ADD WINE TO TASTE. [After frying] PLACE THE CHICKEN IN AN EARTHEN DISH [4] POUR THESEASONING OVER IT, ADD LASER AND WINE [5] LET IT ASSIMILATE WITH THESEASONING AND BRAISE THE CHICKEN TO A POINT. WHEN DONE SPRINKLE WITHPEPPER AND SERVE. [1] Lister is of the opinion that the _pullus Parthicus_ is a kind of chicken that came originally from Asia, Parthia being a country of Asia, the present Persia or northern India, a chicken of small size with feathers on its feet, i. E. , a bantam. [2] Pluck, singe, empty, wash, trim. The texts: _a navi_. Hum. _hoc est, à parte posteriore ventris, qui ut navis cavus & figuræ ejus non dissimile est_. Dann. Takes this literally, but _navo_ (_navus_) here simply means "to perform diligently. " [3] Tor. _casei modicum_; List. _carei_--more likely than cheese. [4] _Cumana_--an earthenware casserole, excellent for that purpose. [5] G. -V. _laser [et] vivum_. [238] CHICKEN SOUR _PULLUM OXYZOMUM_ A GOOD-SIZED GLASS OF OIL, A SMALLER GLASS OF BROTH, AND THE SMALLESTMEASURE OF VINEGAR, 6 SCRUPLES OF PEPPER, PARSLEY AND A BUNCH OFLEEKS. G. -V. _[laseris] satis modice_. These directions are very vague. If the raw chicken is quartered, fried in the oil, and then braised in the broth with a dash of vinegar, the bunch of leeks and parsley, seasoned with pepper and a little salt, we have a dish gastronomically correct. The leeks may be served as a garnish, the gravy, properly reduced and strained over the chicken which like in the previous formula is served in a casserole. [239] GUINEA HEN _PULLUM NUMIDICUM_ PREPARE [1] THE CHICKEN [as usual; par-] BOIL IT; CLEAN IT [2]SEASONED WITH LASER AND PEPPER, AND FRY [in the pan; next] CRUSHPEPPER, CUMIN, CORIANDER SEED, LASER ROOT, RUE, FIG DATES AND NUTS, MOISTENED WITH VINEGAR, HONEY, BROTH AND OIL TO TASTE [3] WHEN BOILINGTHICKEN WITH ROUX [strain] POUR OVER THE CHICKEN, SPRINKLE WITH PEPPERAND SERVE. [1] _Curas. _ [2] Remove skin, tissues, bones, etc. , cut in pieces and marinate in the pickle. [3] Immerse the chicken pieces in this sauce and braise them to a point. [240] CHICKEN WITH LASER _PULLUM LASERATUM_ DRESS THE CHICKEN CAREFULLY [1] CLEAN, GARNISH [2] AND PLACE IN ANEARTHEN CASSEROLE. CRUSH PEPPER, LOVAGE, LASER MOISTENED WITH WINE [3]ADD BROTH AND WINE TO TASTE, AND PUT THIS ON THE FIRE; WHEN DONE SERVEWITH PEPPER SPRINKLED OVER. [1] _a navi. _ cf. Note 2 to ℞ No. 237. [2] G. -V. _lavabis_, _ornabis_, with vegetables, etc. [3] G. -V. _laser vivum_. [241] ROAST CHICKEN _PULLUM PAROPTUM_ A LITTLE LASER, 6 SCRUPLES OF PEPPER, A GLASS OF OIL, A GLASS OFBROTH, AND A LITTLE PARSLEY. [1] _Paropsis_, _parapsis_, from the Greek, a platter, dish. A most incomplete formula. It does not state whether the ingredients are to be added to the sauce or the dressing. We have an idea that the chicken is pickled in this solution before roasting and that the pickle is used in making the gravy. [242] BOILED CHICKEN IN ITS OWN BROTH _PULLUM ELIXUM EX IURE SUO_ CRUSH PEPPER, CUMIN, A LITTLE THYME, FENNEL SEED, MINT, RUE, LASERROOT, MOISTENED WITH VINEGAR, ADD FIG DATES [1] WORK WELL AND MAKE ITSAVORY WITH HONEY, VINEGAR, BROTH AND OIL TO TASTE: THE BOILED CHICKENPROPERLY CLEANED AND DRIED [with the towel] IS MASKED WITH THIS SAUCE[2]. [1] Goll. Cloves--_cariophyllus_; the originals have _caryotam_ and _careotam_. [2] Apparently another cold sauce of the vinaigrette type similar to ℞ No. 235. [243] CHICKEN AND PUMPKIN _PULLUM ELIXUM CUM CUCURBITIS ELIXIS_ TO THE ABOVE DESCRIBED DRESSING ADD MUSTARD, POUR OVER [1] AND SERVE. [1] G. -V. _Perfundes_; Tor. _piper fundes_. The pumpkin, not mentioned here, is likewise served cold boiled, seasoned with the same dressing. It is perhaps used for stuffing the chicken and cooked simultaneously with the same. [244] CHICKEN AND DASHEENS [1] _PULLUM ELIXUM CUM COLOCASIIS ELIXIS_ THE ABOVE SAUCE IS ALSO USED FOR THIS DISH. STUFF THE CHICKEN WITH[peeled] DASHEENS AND [stoned] GREEN OLIVES, THOUGH NOT TOO MUCH SOTHAT THE DRESSING MAY HAVE ROOM FOR EXPANSION, TO PREVENT BURSTINGWHILE THE CHICKEN IS BEING COOKED IN THE POT. HOLD IT DOWN WITH ASMALL BASKET, LIFT IT UP FREQUENTLY [2] AND HANDLE CAREFULLY SO THATTHE CHICKEN DOES NOT BURST [3]. [1] Dasheens are the equivalent of the ancient colocasium; at least they are very close relatives. Cf. Notes to ℞ Nos. 74, 216, 244, 322. [2] For inspection. G. -V. _levas_; Tor. _lavabis_, for which there is no reason. [3] Dann. And Goll. , not knowing the colocasium or dasheen have entirely erroneous versions of this formula. The dasheen is well adapted for the stuffing of fowl. Ordinarily the dasheen is boiled or steamed, mashed, seasoned and then stuffed inside of a raw chicken which is then roasted. Being very starchy, the dasheen readily absorbs the fats and juices of the roast, making a delicious dressing, akin in taste to a combined potato and chestnut purée. As the above chicken is cooked in _bouillon_ or water, the dasheen may be used in a raw state for filling. We have tried this method. Instead of confining the chicken in a basket, we have tied it in a napkin and boiled slowly until done. Serve cold, with the above dressing. [245] CHICKEN À LA VARUS [1] _PULLUS VARDANUS_ COOK THE CHICKEN IN THIS STOCK: BROTH, OIL, WINE, A BUNCH OF LEEKS, CORIANDER, SATURY; WHEN DONE, CRUSH PEPPER, NUTS WITH 2 GLASSES OFWATER [2] AND THE JUICE OF THE CHICKEN. RETIRE THE BUNCHES OF GREENS, ADD MILK TO TASTE. THE THINGS CRUSHED IN THE MORTAR ADD TO THE CHICKENAND COOK IT TOGETHER: THICKEN THE SAUCE WITH BEATEN WHITES OF EGG [3]AND POUR THE SAUCE OVER THE CHICKEN. THIS IS CALLED "WHITE SAUCE. " [1] G. -V. _Vardanus_; Tor. _Vardamus_; Hum. _Vardanus legendum, puto, Varianus, portentuosæ luxuriæ Imperator_. Hum. Thinks the dish is dedicated to emperor Varianus (?) The word may also be the adjective of Varus, Quintilius V. , commander of colonial armies and glutton, under Augustus. Varus committed suicide after his defeat in the Teutoburg Forest by the Germans. [2] G. -V. Broth, own stock--_ius de suo sibi_. [3] Strain, avoid ebullition after the eggs have been added. Most unusual _liaison_; usually the yolks are used for this purpose. The whites are consistent with the name of the sauce. [246] CHICKEN À LA FRONTO [1] _PULLUM FRONTONIANUM_ A HALF-COOKED CHICKEN MARINADED IN A PICKLE OF BROTH, MIXED WITH OIL, TO WHICH IS ADDED A BUNCH OF DILL, LEEKS, SATURY AND GREEN CORIANDER. FINISH IT IN THIS BROTH. WHEN DONE, TAKE THE CHICKEN OUT [2] DRESS ITNICELY ON A DISH, POUR OVER THE [sauce, colored with] REDUCED MUST, SPRINKLE WITH PEPPER AND SERVE. [1] Named for a Roman by the name of Fronto. There is a sucking pig à la Fronto, too. Cf. ℞ No. 374. M. Cornelius Fronto was orator and author during the reign of Emperor Hadrian. According to Dann. A certain Frontone under Emperor Severus. [2] List. , G. -V. _levabis_; Tor. _lavabis_, for which there is little or no occasion. He may mean to clean, i. E. Remove skin, tissues, sinews, small bones, etc. [247] CREAMED CHICKEN WITH PASTE [1] _PULLUS TRACTOGALATUS_ [2] COOK THE CHICKEN [as follows, in] BROTH, OIL, WITH WINE ADDED, TOWHICH ADD A BUNCH OF CORIANDER AND [green] ONIONS. WHEN DONE TAKE ITOUT [3] [strain and save] THE BROTH, AND PUT IT IN A NEW SAUCE PAN, ADD MILK AND A LITTLE SALT, HONEY AND A PINT [4] OF WATER, THAT IS, ATHIRD PART: PLACE IT BACK ON A SLOW FIRE TO SIMMER. FINALLY BREAK [thepaste, [1]] PUT IT LITTLE BY LITTLE INTO [the boiling broth] STIRRINGWELL SO IT WILL NOT BURN. PUT THE CHICKEN IN, EITHER WHOLE OR INPIECES [5] DISH IT OUT IN A DEEP DISH. THIS COVER WITH THE FOLLOWINGSAUCE [6] PEPPER, LOVAGE, ORIGANY, MOISTENED WITH HONEY AND A LITTLEREDUCED MUST. ADD SOME OF THE [chicken] BROTH, HEAT IN A SMALL SAUCEPAN AND WHEN IT BOILS THICKEN WITH ROUX [7] AND SERVE. [1] Spätzle, noodles, macaroni; this dish is the ancient "Chicken Tetrazzini. " Dann. Chicken pie or patty. [2] _tractum_ and _gala_, prepared with paste and milk. Cf. _tractomelitus_, from _tractum_ and _meli_, paste and honey. [3] Cf. Note 2 to ℞ Nos. 244 and 246. [4] List. _minimum_; Tor. _heminam_; Sch. _eminam_. See Measures. The noodle paste should be cooked separately in the water. [5] List. _vel carptum_, which is correct. Tor. _vel careotam_, out of place here. [6] This sauce seems to be superfluous. Very likely it is a separate formula for a sauce of some kind. [7] Seems superfluous, too. The noodle paste in the chicken gravy makes it sufficiently thick. [248] STUFFED CHICKEN [OR PIG] _PULLUS FARSILIS_ [1] EMPTY THE CHICKEN THROUGH THE APERTURE OF THE NECK SO THAT NONE OF THEENTRAILS REMAIN. CRUSH PEPPER, LOVAGE, GINGER, CUT MEAT [2] COOKEDSPELT, BESIDES CRUSH BRAINS COOKED IN THE [chicken] BROTH, BREAK EGGSAND MIX ALL TOGETHER IN ORDER TO MAKE A SOLID DRESSING; ADD BROTH TOTASTE AND A LITTLE OIL, WHOLE PEPPER, PLENTY OF NUTS. WITH THISDRESSING STUFF EITHER A CHICKEN OR A SUCKLING PIG, LEAVING ENOUGH ROOMFOR EXPANSION [3]. [1] Tor. _fusilis_. [2] Preferably raw pork or veal. [3] A most sumptuous dressing; it compares favorably with our popular stale bread pap usually called "chicken dressing. " [249] STUFFED CAPON LIKEWISE _SIMILITER IN CAPO FACIES_ [1] THE CAPON IS STUFFED IN A SIMILAR WAY BUT IS COOKED WITH ALL THE BONESREMOVED [2]. [1] Sch. _in capso_. May be interpreted thus: Cooked in an envelope of caul or linen, in which case it would correspond to our modern galantine of chicken. [2] Tor. _ossibus eiectis_; Hum. _omnibus e. _; i. E. All the entrails, etc. , which is not correct. The bones must be removed from the capon in this case. [250] CHICKEN AND CREAM SAUCE [1] _PULLUS LEUCOZOMUS_ [2] TAKE A CHICKEN AND PREPARE IT AS ABOVE. EMPTY IT THROUGH THE APERTUREOF THE NECK SO THAT NONE OF THE ENTRAILS REMAIN. TAKE [a little] WATER[3] AND PLENTY OF SPANISH OIL, STIR, COOK TOGETHER UNTIL ALL MOISTUREIS EVAPORATED [4] WHEN THIS IS DONE TAKE THE CHICKEN OUT, SO THAT THEGREATEST POSSIBLE AMOUNT OF OIL REMAINS BEHIND [5] SPRINKLE WITHPEPPER AND SERVE [6]. [1] The ancient version of Chicken à la Maryland, Wiener Backhähndl, etc. [2] Tor. _Leocozymus_; from the Greek _leucozomos_, prepared with white sauce. The formula for the cream sauce is lacking here. Cf. ℞ No. 245. [3] The use of water to clarify the oil which is to serve as a deep frying fat is an ingenious idea, little practised today. It surely saves the fat or oil, prevents premature burning or blackening by frequent use, and gives a better tasting _friture_. The above recipe is a mere fragment, but even this reveals the extraordinary knowledge of culinary principles of Apicius who reveals himself to us as a master of well-understood principles of good cookery that are so often ignored today. Cf. Note 5 to ℞ No. 497. [4] The recipe fails to state that the chicken must be breaded, or that the pieces of chicken be turned in flour, etc. , and fried in the oil. [5] Another vital rule of deep fat frying not stated, or rather stated in the language of the kitchen, namely that the chicken must be crisp, dry, that is, not saturated with oil, which of course every good fry cook knows. [6] With the cream sauce, prepared separately, spread on the platter, with the fried chicken inside, or the sauce in a separate dish, we have here a very close resemblance to a very popular modern dish. (Schuch and Danneil insert here Excerpta XXIX, XXX and XXXI. ) END OF BOOK VI [explicit] _TROPHETES APICII. LIBER SEXTUS_ [Tac. ] {Illustration: FRYING PAN, ROUND Provided with a lip to pour out fluids, a convenience which manymodern pans lack. The broad flat handle is of one piece with the panand has a hole for suspension. On some ancient pans these handles werehinged so as to fold over the cavity of the pan, to save room instoring it away, particularly in a soldier's knapsack. Ntl. Mus. , Naples, 76571; Field M. 24024. } {Illustration: FRONTISPICE, SECOND LISTER EDITION purporting to represent the interior of an ancient kitchen. J. Gœree, the artist and engraver, has invented it. The generaltidiness differs from contemporary Dutch kitchens and the clothing ofthe cooks reminds one of Henry VIII, who issued at Eltham in 1526 thisorder: ". .. Provide and sufficiently furnish the kitchens of suchscolyons as shall not goe naked or in garments of such vilenesse asthey doe . .. Nor lie in the nights and dayes in the kitchens . .. Bythe fire-side. .. . "--MS. No. 642, Harleian Library. } APICIUS Book VII {Illustration: THE GREAT PALLAS ATHENE DISH One of the finest show platters in existence. Of Hellenic make. Theobject in the right hand of Athene has created considerable conjecturebut has never been identified. Hildesheim Treasure. } {Illustration: FRYING PAN, OVAL This oblong pan was no doubt primarily used in fish cookery. An oblongpiece of food material fitted snugly into the pan, thus saving fatsand other liquids in preparation. Around the slender handle was nodoubt one of non-heat-conducting material. The shape and the lip ofthe pan indicate that it was not used for "sauter. " Ntl. Mus. , Naples, 76602; Field M. 24038. } BOOK VII. SUMPTUOUS DISHES _Lib. VII. Polyteles_ CHAP. I. SOW'S WOMB, CRACKLINGS, BACON, TENDERLOIN, TAILS AND FEET. CHAP. II. SOW'S BELLY. CHAP. III. FIG-FED PORK. CHAP. IV. TID-BITS, CHOPS, STEAKS. CHAP. V. ROASTS. CHAP. VI. BOILED AND STEWED MEATS. CHAP. VII. PAUNCH. CHAP. VIII. LOINS AND KIDNEYS. CHAP. IX. PORK SHOULDER. CHAP. X. LIVERS AND LUNGS. CHAP. XI. HOME-MADE SWEETS. CHAP. XII. BULBS, TUBERS. CHAP. XIII. MUSHROOMS. CHAP. XIV. TRUFFLES. CHAP. XV. TAROS, DASHEENS. CHAP. XVI. SNAILS. CHAP. XVII. EGGS. [In addition to the above chapters two more are inserted in the text of Book VII, namely Chap. X, Fresh Ham and Chap. XI, To Cook Salt Pork; these being inserted after Chap. IX, Pork Shoulder, making a total of XIX Chapters. ] I SOW'S WOMB, CRACKLINGS, UDDER, TENDERLOIN, TAILS AND FEET _VULVÆ STERILES, CALLUM LUMBELLI COTICULÆ ET UNGELLÆ_ [251] SPAYED SOW'S WOMB [1] _VULVÆ STERILES_ STERILE SOW'S WOMB (ALSO UDDER AND BELLY) IS PREPARED IN THIS MANNER:TAKE [2] LASER FROM CYRENE OR PARTHIA, VINEGAR AND BROTH. [1] The vulva of a sow was a favorite dish with the ancients, considered a great delicacy. Sows were slaughtered before they had a litter, or were spayed for the purpose of obtaining the sterile womb. [2] Tor. Sentence wanting in other texts. [252] ANOTHER WAY _ALITER_ TAKE PEPPER, CELERY SEED, DRY MINT, LASER ROOT, HONEY, VINEGAR ANDBROTH. [253] SPAYED SOW'S WOMB _VULVÆ STERILES_ WITH PEPPER, BROTH AND PARTHIAN LASER. [254] ANOTHER WAY _ALITER_ WITH PEPPER, LOVAGE [1] AND BROTH AND A LITTLE CONDIMENT. [1] Wanting in Lister. [255] CRACKLINGS, PORK SKIN, TENDERLOIN, TAILS AND FEET _CALLUM, LUMBELLI _[1]_ COTICULÆ, UNGELLÆ_ SERVE WITH PEPPER, BROTH AND LASER (WHICH THE GREEKS CALL "SILPHION")[2]. [1] Tor. , G. -V. _libelli_. [2] Tor. Sentence wanting in other texts. [256] GRILLED SOW'S WOMB _VULVAM UT TOSTAM FACIAS_ ENVELOPE IN BRAN, AFTERWARDS [1] PUT IN BRINE AND THEN COOK IT. [1] We would reverse the process: first pickle the vulva, then coat it with bran (or with bread crumbs) and fry. II [257] SOW'S BELLY _SUMEN_ SOW'S UDDER OR BELLY WITH THE PAPS ON IT IS PREPARED IN THIS MANNER[1] THE BELLY BOIL, TIE IT TOGETHER WITH REEDS, SPRINKLE WITH SALT ANDPLACE IT IN THE OVEN, OR, START ROASTING ON THE GRIDIRON. CRUSHPEPPER, LOVAGE, WITH BROTH, PURE WINE, ADDING RAISIN WINE TO TASTE, THICKEN [the sauce] WITH ROUX AND POUR IT OVER THE ROAST. [1] Tor. Sentence wanting in other texts. [258] STUFFED SOW'S BELLY _SUMEN PLENUM_ FULL [1] SOW'S BELLY IS STUFFED WITH [2] CRUSHED PEPPER, CARRAWAY, SALT MUSSELS; SEW THE BELLY TIGHT AND ROAST. ENJOY THIS WITH A BRINESAUCE AND MUSTARD. [1] Full grown, also stuffed with forcemeat. [2] Tor. Sentence wanting in other texts. III FIG-FED PORK _FICATUM_ [1] [1] Tor. _De Sycoto, id est, Ficato_. [259] WINE SAUCE FOR FIG-FED PORK _IN FICATO ŒNOGARUM_ [1] FIG-FED PORK LIVER (THAT IS, LIVER CRAMMED WITH FIGS) IS PREPARED IN AWINE SAUCE WITH [2] PEPPER, THYME, LOVAGE, BROTH, A LITTLE WINE ANDOIL [3]. [1] Tor. _Ficatum, iecur suillum_. [2] Tor. Sentence wanting in other texts. [3] Reinsenius, _ficatum_ [_or sicatum_] _projecore_. According to the invention of Marcus Apicius, pigs were starved, and the hungry pigs were crammed with dry figs and then suddenly given all the mead they wanted to drink. The violent expansion of the figs in the stomachs, or the fermentation caused acute indigestion which killed the pigs. The livers were very much enlarged, similar to the cramming of geese for the sake of obtaining abnormally large livers. This latter method prevailed in the Strassburg District until recently when it was prohibited by law. [260] ANOTHER WAY _ALITER_ TRIM [the liver] MARINATE IN BROTH, WITH PEPPER, LOVAGE, TWO LAURELBERRIES, WRAP IN CAUL, GRILL ON THE GRIDIRON AND SERVE. Goll. Stick figs into the liver by making apertures with the knife or with a needle. It is by no means clear that the liver is meant. IV TID-BITS, CHOPS, CUTLETS _OFFELLÆ_ [1] [261] OSTIAN [2] MEAT BALLS _OFFELLÆ OSTIENSES_ PREPARE THE MEAT IN THIS MANNER [3] CLEAN THE MEAT [of bones, sinews, etc. ] SCRAPE IT AS THIN AS A SKIN [and shape it]. CRUSH PEPPER, LOVAGE, CUMIN, CARRAWAY, SILPHIUM, ONE LAUREL BERRY, MOISTENED WITHBROTH; IN A SQUARE DISH PLACE THE MEAT BALLS AND THE SPICES WHERE THEYREMAIN IN PICKLING FOR TWO OR THREE DAYS, COVERED CROSSWISE WITHTWIGS. THEN PLACE THEM IN THE OVEN [to be roasted], WHEN DONE TAKE THEFINISHED MEAT BALLS OUT. CRUSH PEPPER, LOVAGE, WITH THE BROTH, ADD ALITTLE RAISIN WINE TO SWEETEN. COOK IT, THICKEN WITH ROUX, IMMERSE THEBALLS IN THE SAUCE AND SERVE. [1] G. -V. _Ofellæ_; apparently the old Roman "Hamburger Steak. " The term covers different small meat pieces, chops, steaks, etc. [2] Ostia, town at the mouth of the river Tiber, Rome's harbour. [3] Tor. Sentence wanting in other texts. [262] APICIAN ROULADES _OFFELLAS APICIANAS_ BONE THE MEAT FOR THE [roulades--a pork loin, roll it, tie it] OVEN, SHAPE ROUND, COVER WITH OR WRAP IN RUSHES. [Roast] WHEN DONE, RETIRE, ALLOW TO DRIP AND DRY ON THE GRIDIRON BUT SO THAT THE MEAT DOES NOTHARDEN. CRUSH PEPPER, LOVAGE, RUSH [1], CUMIN, ADDING BROTH AND RAISINWINE TO TASTE. PLACE THE ROULADES WITH THIS SAUCE TOGETHER IN A SAUCEPAN [finish by braising] WHEN DONE, RETIRE THE ROULADES AND DRY THEM. SERVE WITHOUT THE GRAVY SPRINKLED WITH PEPPER. IF TOO FAT REMOVE THEOUTER SKIN [2]. [1] _Cyperis_, _--os_, _--um_, _cypirus_, variants for a sort of rush; probably "Cyprian Grass. " [2] Dann. Dumplings; but this formula appears to deal with boneless pork chops, pork roulades or "_filets mignons_. " [263] PORK CUTLETS, HUNTER STYLE _OFFELLÆ APRUGNEO _[1]_ MORE_ IN THE SAME MANNER YOU CAN MAKE TIDBITS OF SOW'S BELLY [2] PORK CHOPSPREPARED IN A MANNER TO RESEMBLE WILD BOAR ARE [3] PICKLED IN OIL ANDBROTH AND PLACED IN SPICES. WHEN THE CUTLETS ARE DONE [marinated] THEPICKLE IS PLACED ON THE FIRE AND BOILED; THE CUTLETS ARE PUT BACK INTOTHIS GRAVY AND ARE FINISHED WITH CRUSHED PEPPER, SPICES, HONEY, BROTH, AND ROUX. WHEN THIS IS DONE SERVE THE CUTLETS WITHOUT THE BROTH ANDOIL, SPRINKLED WITH PEPPER. [1] G. -V. _Aprugineo_; List. _Offellæ Aprugneæ_, i. E. Wild boar chops or cutlets. Vat. Ms. _aprogneo more_; Tor. _pro genuino more_; Tac. _aprogeneo_--from _aprugnus_, wild boar. Mutton today is prepared in a similar way, marinated with spices, etc. , to resemble venison, and is called _Mouton à la Chasseur_, hunter style. [2] This sentence, probably belonging to the preceding formula, carried over by Torinus. [3] This sentence only in Torinus. [264] TIDBITS ANOTHER WAY _ALITER OFFELLÆ_ THE BALLS OR CUTLETS ARE [1] PROPERLY FRIED IN THE PAN, NEARLY DONE. [Next prepare the following] ONE WHOLE [2] GLASS BROTH, A GLASS OFWATER, A GLASS OF VINEGAR AND A GLASS OF OIL, PROPERLY MIXED; PUT THISIN AN EARTHEN BAKING DISH [immerse meat pieces] FINISH ON THE FIRE ANDSERVE. [1] Tor. [2] Tor. _Summi_; List. _sumis_, i. E. Broth of the pork. [265] TIDBITS IN ANOTHER STYLE _ALITER OFFELLAS_ ALSO FRY THE CUTLETS THIS WAY: [1] IN A PAN WITH PLENTY OF WINE SAUCE, SPRINKLE WITH PEPPER AND SERVE. [ANOTHER WAY] [2] THE CUTLETSPREVIOUSLY SALT AND PICKLED IN A BROTH OF CUMIN, ARE PROPERLY FRIED[3]. [1] Tor. Sentence wanting in other texts. [2] The texts have two formulæ; by the transposition of the two sentences the formula appears as a whole and one that is intelligible from a culinary point of view. [3] The texts have: _in aqua recte friguntur_; the _acqua_ presumably belongs to the cumin pickle. To fry in water is not possible. V CHOICE ROASTS [1] _ASSATURÆ_ [266] ROASTING, PLAIN _ASSATURAM SIMPLICEM_ [2] SIMPLY PUT THE MEATS TO BE ROASTED IN THE OVEN, GENEROUSLY SPRINKLEDWITH SALT, AND SERVE [it glazed] WITH HONEY [3]. [1] Tor. _De assaturæ exquisitæ apparatu_. [2] Brandt adds "plain. " [3] Corresponding to our present method of roasting; fresh and processed ham is glazed with sugar. Roasting in the oven is not as desirable as roasting on the spit, universally practised during the middle ages. The spit seems to have been unknown to the Romans. It is seldom used today, although we have improved it by turning it with electrical machinery. [267] ANOTHER STYLE FOR ROASTS _ALITER ASSATURAS_ TAKE 6 SCRUPLES OF PARSLEY, OF LASER [1] JUST AS MANY, 6 OF GINGER, 5LAUREL BERRIES, 6 SCRUPLES OF PRESERVED LASER ROOT, CYPRIAN RUSH 6, 6OF ORIGANY, A LITTLE COSTMARY, 3 SCRUPLES OF CHAMOMILE [or pellitory], 6 SCRUPLES OF CELERY SEED, 12 SCRUPLES OF PEPPER, AND BROTH AND OIL ASMUCH AS IT WILL TAKE UP [2]. [1] G. -V. _asareos_ [?] _Asarum_, the herb foalbit, wild spikenard. [2] No directions are given for the making of this compound which are essential to insure success of this formula. Outwardly it resembles some of the commercial sauces made principally in England (Worcestershire, etc. ), which are served with every roast. [268] ANOTHER [Condiment for] ROAST _ALITER ASSATURAS_ CRUSH DRY MYRTLE BERRIES WITH CUMIN AND PEPPER, ADDING HONEY ALSOBROTH, REDUCED MUST AND OIL. HEAT AND BIND WITH ROUX. POUR THIS OVERTHE ROAST THAT IS MEDIUM DONE, WITH SALT; SPRINKLE WITH PEPPER ANDSERVE. [269] ANOTHER ROAST [Sauce] _ALITER ASSATURAS_ 6 SCRUPLES PEPPER, 6 SCRUPLES LOVAGE, 6 SCRUPLES PARSLEY, 6 SCRUPLESCELERY SEED, 6 SCRUPLES DILL, 6 SCRUPLES LASER ROOT, 6 SCRUPLES WILDSPIKENARD [1], 6 SCRUPLES CYPRIAN RUSH, 6 SCRUPLES CARRAWAY, 6SCRUPLES CUMIN, 6 SCRUPLES GINGER, A PINT OF BROTH AND A SPOONFUL OIL. [1] Tor. _assareos_; cf. Note 1 to ℞ No. 267. [270] ROAST NECK [1] _ASSATURAS IN COLLARI_ PUT IN A BRAISIÈRE [2] AND BOIL PEPPER, SPICES, HONEY, BROTH; AND HEATTHIS WITH THE MEAT IN THE OVEN. THE NECK PIECE ITSELF, IF YOU LIKE, ISALSO ROASTED WITH SPICES AND THE HOT GRAVY IS SIMPLY POURED OVER ATTHE MOMENT OF SERVING [3]. [1] A piece of meat from the neck of a food animal, beef, veal, pork; a muscular hard piece, requiring much care to make it palatable, a "pot roast. " [2] A roasting pan especially adapted for braising tough meats, with closefitting cover to hold the vapors. [3] Tor. Combines this and the foregoing formula. G. -V. _siccum calidum_, for hot gravy. Perhaps a typographical error for _succum_. VI BOILED, STEWED MEATS, AND DAINTY FOOD _IN ELIXAM ET COPADIA_ [271] SAUCE FOR ALL BOILED DISHES _JUS IN ELIXAM OMNEM_ PEPPER, LOVAGE, ORIGANY, RUE, SILPHIUM, DRY ONION, WINE, REDUCED WINE, HONEY, VINEGAR, A LITTLE OIL, BOILED DOWN, STRAINED THROUGH A CLOTHAND POURED UNDER THE HOT COOKED MEATS [1]. [1] A very complicated sauce for boiled viands. Most of the ingredients are found in the Worcestershire Sauce. [272] SAUCE FOR BOILED VIANDS _JUS IN ELIXAM_ MAKE IT THUS: [Tor. ] PEPPER, PARSLEY, BROTH, VINEGAR, FIG-DATES, ONIONS, LITTLE OIL, POURED UNDER VERY HOT. [273] ANOTHER _JUS IN ELIXAM_ CRUSH PEPPER, DRY RUE, FENNEL SEED, ONION, FIGDATES, WITH BROTH ANDOIL. [274] WHITE [bread] [1] SAUCE FOR BOILED VIANDS _JUS CANDIDUM IN ELIXAM_ WHITE SAUCE FOR BOILED DISHES IS MADE THUS: [2] PEPPER, BROTH, WINE, RUE, ONIONS, NUTS, A LITTLE SPICE, BREAD SOAKED TO THE SATURATIONPOINT, OIL, WHICH IS COOKED AND SPREAD UNDER [the meat]. [1] Our present bread sauce, somewhat simpler, but essentially the same as the Apician sauce, is very popular with roast partridge, pheasant and other game in England. [2] Tor. Sentence wanting in other texts. [275] ANOTHER WHITE SAUCE FOR BOILED VIANDS _ALITER JUS CANDIDUM IN ELIXAM_ ANOTHER WHITE SAUCE FOR BOILED DISHES CONTAINS: [1] PEPPER, CARRAWAY, LOVAGE, THYME, ORIGANY, SHALLOTS, DATES, HONEY, VINEGAR, BROTH ANDOIL. [276] WHITE SAUCE FOR DAINTY FOOD _IN COPADIIS _[1]_ JUS ALBUM_ TAKE CUMIN, LOVAGE, RUE SEED, PLUMS FROM DAMASCUS [2] SOAK IN WINE, ADD HONEY MEAD AND VINEGAR, THYME AND ORIGANY TO TASTE [3]. [1] Lacking definite description of the _copadia_ it is hard to differentiate between them and the _offelæ_. --_Cupedia_ (Plaut. And Goll. ), nice dainty dishes, from _cupiditas_, appetite, desire for dainty fare. Hence _cupedinarius_ (Terent. ) and _cupediarius_ (Lamprid. ) a seller or maker of dainties, a confectioner. [2] _Damascena_; they correspond apparently to our present stewed (dried) prunes. It is inconceivable how this sauce can be white in color, but, as a condiment and if taken in small quantity, it has our full approval. [3] G. -V. _agitabis_, i. E. Stir the sauce with a whip of thyme and origany twigs. Cf. Note to following. [277] ANOTHER WHITE SAUCE FOR APPETIZERS _ALITER JUS CANDIDUM IN COPADIIS_ IS MADE THUS [1] PEPPER, THYME, CUMIN, CELERY SEED, FENNEL, RUE, MINT[2], MYRTLE BERRIES, RAISINS, RAISIN WINE, AND MEAD TO TASTE; STIR ITWITH A TWIG OF SATURY [3]. [1] Tor. [2] G. -V. , rue wanting. [3] An ingenious way to impart a very subtle flavor. The sporadic discoveries of such very subtle and refined methods (cf. Notes to ℞ No. 15) should dispell once and for all time the old theories that the ancients were using spices to excess. They simply used a greater variety of flavors and aromas than we do today, but there is no proof that spices were used excessively. The great variety of flavors at the disposal of the ancients speaks well for the refinement of the olfactory sense and the desire to bring variety into their fare. Cf. ℞ Nos. 345, 369 and 385. [278] SAUCE FOR TIDBITS _JUS IN COPADIIS_ PEPPER, LOVAGE, CARRAWAY, MINT, LEAVES OF SPIKENARD (WHICH THE GREEKSCALL "NARDOSACHIOM") [_sic!_] [1] YOLKS, HONEY, MEAD, VINEGAR, BROTHAND OIL. STIR WELL WITH SATURY AND LEEKS [2] AND TIE WITH ROUX. [1] Tor. [_sic!_] _spicam nardi_--sentence wanting in other texts. G. -V. _nardostachyum_, spikenard. [2] A fagot of satury and leeks! Cf. Notes to ℞ Nos. 276 and 277. [279] WHITE SAUCE FOR TIDBITS _JUS ALBUM IN COPADIIS_ IS MADE THUS: [1] PEPPER, LOVAGE, CUMIN, CELERY SEED, THYME, NUTS, WHICH SOAK AND CLEAN, HONEY, VINEGAR, BROTH AND OIL TO BE ADDED [2]. [1, 2] First three and last three words in Tor. [280] SAUCE FOR TIDBITS _JUS IN COPADIIS_ PEPPER, CELERY SEED, CARRAWAY, SATURY, SAFFRON, SHALLOTS, TOASTEDALMONDS, FIGDATES, BROTH, OIL AND A LITTLE MUSTARD; COLOR WITH REDUCEDMUST. [281] SAUCE FOR TIDBITS _JUS IN COPADIIS_ PEPPER, LOVAGE, PARSLEY, SHALLOTS, TOASTED ALMONDS, DATES, HONEY, VINEGAR, BROTH, REDUCED MUST AND OIL. [282] SAUCE FOR TIDBITS _JUS IN COPADIIS_ CHOP HARD EGGS, PEPPER, CUMIN, PARSLEY, COOKED LEEKS, MYRTLE BERRIES, SOMEWHAT MORE HONEY, VINEGAR, BROTH AND OIL. [283] RAW DILL SAUCE FOR BOILED DISH _IN ELIXAM ANETHATUM CRUDUM_ PEPPER, DILL SEED, DRY MINT, LASER ROOT, POUR UNDER: VINEGAR, DATEWINE, HONEY, BROTH, AND A LITTLE MUSTARD, REDUCED MUST AND OIL TOTASTE; AND SERVE IT WITH ROAST PORK SHOULDER. [284] BRINY SAUCE FOR BOILED DISH _JUS IN ELIXAM ALLECATUM_ PEPPER, LOVAGE, CARRAWAY, CELERY SEED, THYME, SHALLOTS, DATES, FISHBRINE [1] STRAINED HONEY, AND WINE TO TASTE; SPRINKLE WITH CHOPPEDGREEN CELERY AND OIL AND SERVE. [1] G. -V. _allecem_; Tor. _Halecem_. VII PAUNCH _VENTRICULA_ [285] PIG'S PAUNCH _VENTREM PORCINUM_ CLEAN THE PAUNCH OF A SUCKLING PIG WELL WITH SALT AND VINEGAR ANDPRESENTLY WASH WITH WATER. THEN FILL IT WITH THE FOLLOWING DRESSING:PIECES OF PORK POUNDED IN THE MORTAR, THREE BRAINS--THE NERVESREMOVED--MIX WITH RAW EGGS, ADD NUTS, WHOLE PEPPER, AND SAUCE TOTASTE. CRUSH PEPPER, LOVAGE, SILPHIUM, ANISE, GINGER, A LITTLE RUE;FILL THE PAUNCH WITH IT, NOT TOO MUCH, THOUGH, LEAVING PLENTY OF ROOMFOR EXPANSION LEST IT BURSTS WHILE BEING COOKED. PUT IT IN A POT WITHBOILING WATER, RETIRE AND PRICK WITH A NEEDLE SO THAT IT DOES NOTBURST. WHEN HALF DONE, TAKE IT OUT AND HANG IT INTO THE SMOKE TO TAKEON COLOR; NOW BOIL IT OVER AGAIN AND FINISH IT LEISURELY. NEXT TAKETHE BROTH, SOME PURE WINE AND A LITTLE OIL, OPEN THE PAUNCH WITH ASMALL KNIFE. SPRINKLE WITH THE BROTH AND LOVAGE; PLACE THE PIG NEARTHE FIRE TO HEAT IT, TURN IT AROUND IN BRAN [or bread crumbs] IMMERSEIN [sprinkle with] BRINE AND FINISH [the outer crust to a goldenbrown] [1]. [1] The good old English way of finishing a roast joint called dredging. Lister has this formula divided into two; Danneil and Schuch make three different formulas out of it. VIII LOINS AND KIDNEYS _LUMBI ET RENES_ [286] ROAST LOINS MADE THUS _LUMBULI ASSI ITA FIUNT_ SPLIT THEM INTO TWO PARTS SO THAT THEY ARE SPREAD OUT [1] SPRINKLE THEOPENING WITH CRUSHED PEPPER AND [ditto] NUTS, FINELY CHOPPED CORIANDERAND CRUSHED FENNEL SEED. THE TENDERLOINS ARE THEN ROLLED UP TO BEROASTED; TIE TOGETHER, WRAP IN CAUL, PARBOIL IN OIL [2] AND BROTH, ANDTHEN ROAST IN THE OVEN OR BROIL ON THE GRIDIRON. [1] "Frenched, " the meat here being pork tenderloin. [2] G. -V. Best broth and a little oil, which is more acceptable. IX HAM _PERNA_ [287] [Baked Picnic] HAM [Pork Shoulder, fresh or cured] _PERNAM_ THE HAM SHOULD BE BRAISED WITH A GOOD NUMBER OF FIGS AND SOME THREELAUREL LEAVES; THE SKIN IS THEN PULLED OFF AND CUT INTO SQUARE PIECES;THESE ARE MACERATED WITH HONEY. THEREUPON MAKE DOUGH CRUMBS OF FLOURAND OIL [1] LAY THE DOUGH OVER OR AROUND THE HAM, STUD THE TOP WITHTHE PIECES OF THE SKIN SO THAT THEY WILL BE BAKED WITH THE DOUGH [bakeslowly] AND WHEN DONE, RETIRE FROM THE OVEN AND SERVE [2]. [1] Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened. [2] Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelop the parboiled meat. The figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish. As a consequence we partook of a grand dish that no inmate of Olympus would have sneezed at. In Pompeii an inn-keeper had written the following on the wall of his establishment: _Ubi perna cocta est si convivæ apponitur non gustat pernam linguit ollam aut caccabum. _ When we first beheld this message we took the inn-keeper for a humorist and clever advertiser; but now we are convinced that he was in earnest when he said that his guests would lick the sauce pan in which his hams were cooked. [288] TO COOK PORK SHOULDER _PERNÆ _[1]_ COCTURAM_ HAM SIMPLY COOKED IN WATER WITH FIGS IS USUALLY DRESSED ON A PLATTER[baking pan] SPRINKLED WITH CRUMBS AND REDUCED WINE, OR, STILL BETTER, WITH SPICED WINE [and is glazed under the open flame, or with a shovelcontaining red-hot embers]. [1] _Perna_ is usually applied to shoulder of pork, fresh, also cured. _Coxa_ is the hind leg, or haunch of pork, or fresh ham. Cf. Note 1 to ℞ No. 289. X [289] FRESH HAM _MUSTEIS _[1]_ PETASONEM_ [2] A FRESH HAM IS COOKED WITH 2 POUNDS OF BARLEY AND 25 FIGS. WHEN DONESKIN, GLAZE THE SURFACE WITH A FIRE SHOVEL FULL OF GLOWING COALS, SPREAD HONEY OVER IT, OR, WHAT'S BETTER: PUT IT IN THE OVEN COVEREDWITH HONEY. WHEN IT HAS A NICE COLOR, PUT IN A SAUCE PAN RAISIN WINE, PEPPER, A BUNCH OF RUE AND PURE WINE TO TASTE. WHEN THIS [sauce] ISDONE, POUR HALF OF IT OVER THE HAM AND IN THE OTHER HALF SOAKSPECIALLY MADE GINGER BREAD [3] THE REMNANT OF THE SAUCE AFTER MOST OFIT IS THOROUGHLY SOAKED INTO THE BREAD, ADD TO THE HAM [4]. [1] _Musteus_, fresh, young, new; _vinum mustum_, new wine, must. Properly perhaps, _Petasonem ex mustaceis_; cf. Note 3. [2] Hum. _verum petaso coxa cum crure_ [shank] _esse dicitur. .. . _ Plainly, we are dealing here with fresh, uncured ham. [3] A certain biscuit or cake made of must, spices and pepper, perhaps baked on laurel leaves. _Mustaceus_ was a kind of cake, the flour of which had been kneaded with must, cheese, anise, etc. , the cake was baked upon laurel leaves. [4] Tor. Continues without interruption. He has the three foregoing formulæ thrown into one. XI [290] BACON, SALT PORK _LARIDI _[1]_ COCTURA_ COVER WITH WATER AND COOK WITH PLENTY OF DILL; SPRINKLE WITH A LITTLEOIL AND A TRIFLE OF SALT. [1] Lister, at this point, has forgotten his explanation of _laridum_, and now accepts the word in its proper sense. This rather belated correction by Lister confirms the correctness of our own earlier observations. Cf. Note to ℞ Nos. 41 and 148. XII LIVERS AND LUNGS _JECINORA SIVE PULMONES_ [291] SHEEP LIVER _JECINORA HŒDINA VEL AGNINA_ [1] COOK THUS: MAKE A MIXTURE OF WATER, MEAD, EGGS AND MILK IN WHICHTHOROUGHLY SOAK THE SLICED LIVER. STEW THE LIVER IN WINE SAUCE, SPRINKLE WITH PEPPER AND SERVE. [1] G. -V. _Iecinera hœdina_. [292] ANOTHER WAY TO COOK LUNG _ALITER IN PULMONIBUS_ LIVER AND LUNG ARE ALSO COOKED THIS WAY: [1] SOAK WELL IN MILK, STRAINIT OFF IF OFFENSIVE IN TASTE [2] BREAK 2 EGGS AND ADD A LITTLE SALT, MIX IN A SPOONFUL HONEY AND FILL THE LUNG WITH IT, BOIL AND SLICE [3]. [1] Tor. [2] Lungs of slaughtered animals are little used nowadays. The soaking of livers in milk is quite common; it removes the offensive taste of the gall. [3] G. -V. Continue without interruption. [293] A HASH OF LIVER _ALITER_ CRUSH PEPPER, MOISTEN WITH BROTH, RAISIN WINE, PURE OIL, CHOP THELIGHTS [1] FINE AND ADD WINE SAUCE [2]. [1] Edible intestines, livers, lung, kidney, etc. , are thus named. [2] List. , Tor. , G. -V. Have both recipes in one. Dann. Is in doubt whether to separate them or not. XIII HOME-MADE SWEET DISHES AND HONEY SWEET-MEATS _DULCIA DOMESTICA _[1]_ ET MELCÆ_ [294] HOME-MADE SWEETS _DULCIA DOMESTICA_ LITTLE HOME CONFECTIONS (WHICH ARE CALLED DULCIARIA) ARE MADE THUS:[2] LITTLE PALMS OR (AS THEY ARE ORDINARILY CALLED) [3] DATES ARESTUFFED--AFTER THE SEEDS HAVE BEEN REMOVED--WITH A NUT OR WITH NUTSAND GROUND PEPPER, SPRINKLED WITH SALT ON THE OUTSIDE AND ARE CANDIEDIN HONEY AND SERVED [4]. [1] _Dulcia_, sweetmeats, cakes; hence _dulciarius_, a pastry cook or confectioner. The fact that here attention is drawn to home-made sweet dishes may clear up the absence of regular baking and dessert formulæ in Apicius. The trade of the _dulciarius_ was so highly developed at that time that the professional bakers and confectioners supplied the entire home market with their wares, making it convenient and unprofitable for the domestic cook to compete with their organized business, a condition which largely exists in our modern highly civilized centers of population today. Cf. "Cooks. " [2 + 3] Tor. [4] Still being done today in the same manner. [295] ANOTHER SWEETMEAT _ALITER DULCIA_ GRATE [scrape, peel] SOME VERY BEST FRESH APHROS [1] AND IMMERSE INMILK. WHEN SATURATED PLACE IN THE OVEN TO HEAT BUT NOT TO DRY OUT;WHEN THOROUGHLY HOT RETIRE FROM OVEN, POUR OVER SOME HONEY, STIPPLE[the fruit] SO THAT THE HONEY MAY PENETRATE, SPRINKLE WITH PEPPER [2]AND SERVE. [1] Tor. , Tac. , Lan. _musteos aphros_; Vat. Ms. , G. -V. _afros_; List. _apios_, i. E. Celery, which is farthest from the mark. Goll. Interprets this a "cider apple, " reminiscent, probably, of _musteos_, which is fresh, new, young, and which has here nothing to do with cider. _Aphros_ is not identified. Perhaps the term stood for Apricots (Old English: Aphricocks) or some other African fruit or plant; Lister's celery is to be rejected on gastronomical grounds. The above treatment would correspond to that which is given apricots and peaches today. They are peeled, immersed in cream and sweetened with sugar. Apicius' heating of the fruit in milk is new to us; it sounds good, for it has a tendency to parboil any hard fruit, make it more digestible and reduce the fluid to a creamy consistency. [2] The "pepper" again, as pointed out in several other places, here is some spice of agreeable taste as are used in desserts today. [296] ANOTHER SWEET DISH _ALITER DULCIA_ BREAK [slice] FINE WHITE BREAD, CRUST REMOVED, INTO RATHER LARGEPIECES WHICH SOAK IN MILK [and beaten eggs] FRY IN OIL, COVER WITHHONEY AND SERVE [1]. [1] "French" Toast, indeed!--_Sapienti sat!_ [297] ANOTHER SWEET _ALITER DULCIA_ IN A CHAFING-DISH PUT [1] HONEY, PURE WINE, RAISIN WINE, RUE, PINENUTS, NUTS, COOKED SPELT, ADD CRUSHED AND TOASTED HAZELNUTS [2] ANDSERVE. [1] G. -V. _Piperato mittis_. _Piperatum_ is a dish prepared with pepper, any spicy dish; the term may here be applied to the bowl in which the porridge is served. Tac. _Dulcia piperata mittis_. [2] Dann. Almonds. [298] ANOTHER SWEET _ALITER DULCIA_ CRUSH PEPPER, NUTS, HONEY, RUE, AND RAISIN WINE WITH MILK, AND COOKTHE MIXTURE [1] WITH A FEW EGGS WELL WORKED IN, COVER WITH HONEY, SPRINKLE WITH [crushed nuts, etc. ] AND SERVE. [1] _Tractam_, probably with a starch added, or else it is a nut custard, practically a repetition of ℞ Nos. 129 and 143. [299] ANOTHER SWEET _ALITER DULCIA_ TAKE A PREPARATION SIMILAR [1] [to the above] AND IN THE HOT WATER[bath or double boiler] MAKE A VERY HARD PORRIDGE OF IT. THEREUPONSPREAD IT OUT ON A PAN AND WHEN COOL CUT IT INTO HANDY PIECES LIKESMALL COOKIES. FRY THESE IN THE BEST OIL, TAKE THEM OUT, DIP INTO[hot] HONEY, SPRINKLE WITH PEPPER [2] AND SERVE. [1] This confirms the assumption that some flour or meal is used in ℞ No. 298 also without which this present preparation would not "stand up. " [2] It is freely admitted that the word "pepper" not always stands for the spice that we know by this name. Cf. Note 2 to ℞ No. 295 _et al. _ [300] A STILL BETTER WAY _ALITER_ IS TO PREPARE THIS WITH MILK INSTEAD OF WATER. [301] CUSTARD _TYROPATINAM_ ESTIMATE THE AMOUNT OF MILK NECESSARY FOR THIS DISH AND SWEETEN ITWITH HONEY TO TASTE; TO A PINT [1] OF FLUID TAKE 5 EGGS; FOR HALF APINT [2] DISSOLVE 3 EGGS IN MILK AND BEAT WELL TO INCORPORATETHOROUGHLY, STRAIN THROUGH A COLANDER INTO AN EARTHEN DISH AND COOK ONA SLOW FIRE [in hot water bath in oven]. WHEN CONGEALED SPRINKLE WITHPEPPER AND SERVE [3]. [1] _Sextarium. _ [2] _ad heminam. _ [3] Dann. Calls this a cheese cake, which is a far-fetched conclusion, although standard dictionaries say that the _tyropatina_ is a kind of cheese cake. It must be borne in mind, however, that the ancient definition of "custard" is "egg cheese, " probably because of the similarity in appearance and texture. Cf. ℞ Nos. 129 and 143. [302] OMELETTE SOUFFLÉE [1] _OVA SPHONGIA EX LACTE_ FOUR EGGS IN HALF A PINT OF MILK AND AN OUNCE OF OIL WELL BEATEN, TOMAKE A FLUFFY MIXTURE; IN A PAN PUT A LITTLE OIL, AND CAREFULLY ADDTHE EGG PREPARATION, WITHOUT LETTING IT BOIL [2] HOWEVER. [Place it inthe oven to let it rise] AND WHEN ONE SIDE IS DONE, TURN IT OUT INTO ASERVICE PLATTER [fold it] POUR OVER HONEY, SPRINKLE WITH PEPPER [3]AND SERVE [4]. [1] Dann. Misled by the title, interprets this dish as "Floating Island"; he, the chef, has completely misunderstood the ancient formula. [2] Tor. _sinas bullire_--which is correct. List. _facies ut bulliat_--which is monstrous. [3] G. -V. [4] Tor. Continues without interruption. [303] CHEESE AND HONEY _MEL ET CASEUM_ [1] PREPARE [cottage] CHEESE EITHER WITH HONEY AND BROTH [brine] OR WITHSALT, OIL AND [chopped] CORIANDER [2]. [1] G. -V. _Melca . .. Stum_; List. _mel castum_, refined honey; Tac. _Mel caseum_; Tor. _mel, caseum_. Cf. ℞ No. 294. [2] To season cottage (fresh curd) cheese today we use salt, pepper, cream, carraway or chopped chives; sometimes a little sugar. XIV [304] BULBS [1] _BULBOS_ SERVE WITH OIL, BROTH AND VINEGAR, WITH A LITTLE CUMIN SPRINKLED OVER. [1] Onions, roots of tulips, narcissus. Served raw sliced, with the above dressing, or cooked. Cf. Notes to ℞ No. 307. [305] ANOTHER WAY _ALITER_ SOAK [1] THE BULBS AND PARBOIL THEM IN WATER; THEREUPON FRY THEM INOIL. THE DRESSING MAKE THUS: TAKE THYME, FLEA-BANE, PEPPER, ORIGANY, HONEY, VINEGAR, REDUCED WINE, DATE WINE, IF YOU LIKE [2] BROTH AND ALITTLE OIL. SPRINKLE WITH PEPPER AND SERVE. [1] Tor. _tundes_; probably a typographical error, as this should read _fundis_, i. E. _infundis_. Wanting in the other texts. [306] ANOTHER WAY _ALITER_ COOK THE BULBS INTO A THICK PURÉE [1] AND SEASON WITH THYME, ORIGANY, HONEY, VINEGAR, REDUCED WINE, DATE WINE, BROTH AND A LITTLE OIL. [1] _Tundes_, i. E. Mash. Practically a correction of ℞ No. 305, repeated by Tor. [307] VARRO SAYS OF BULBS [1] _VARRO SI QUID DE BULBIS DIXIT_ COOKED IN WATER THEY ARE CONDUCIVE TO LOVE [2] AND ARE THEREFORE ALSOSERVED AT WEDDING FEASTS, BUT ALSO SEASONED WITH PIGNOLIA NUT OR WITHTHE JUICE OF COLEWORT, OR MUSTARD, AND PEPPER. [1] The first instance in Apicius where the monotony and business-like recital of recipes is broken by some interesting quotation or remark. Brandt is of the opinion that this remark was added by a posterior reader. [2] The texts: _qui Veneris ostium quærunt_--"seek the mouth of Venus. " This favorite superstition of the ancients leads many writers, as might be expected, into fanciful speculations. Humelberg, quoting Martial, says: _Veneram mirè stimulant, unde et salaces à Martiali vocantur. _ 1. XIII, Ep. 34: _Cum sit anus conjunx, cum sint tibi mortua membra Nil aliud, bulbis quam satur esse potes. _ We fail to find this quotation from Varro in his works, M. Teren. Varronis De Re Rustica, Lugduni, 1541, but we read in Columella and Pliny that the buds or shoots of reeds were called by some "bulbs, " by others "eyes, " and, remembering that these shoots make very desirable vegetables when properly cooked, we feel inclined to include these among the term "bulbs. " Platina also adds the squill or sea onion to this category. Nonnus, p. 84, Diæteticon, Antwerp, 1645, quotes Columella as saying: _Jam Magaris veniant genitalia semina Bulbi. _ [308] FRIED BULBS _BULBOS FRICTOS_ ARE SERVED WITH WINE SAUCE [Oenogarum]. XV MUSHROOMS OR MORELS [1] _FUNGI FARNEI VEL BOLETI_ [309] MORELS [2] _FUNGI FARNEI_ MORELS ARE COOKED QUICKLY IN GARUM AND PEPPER, TAKEN OUT, ALLOWED TODRIP; ALSO BROTH WITH CRUSHED PEPPER MAY BE USED [to cook themushrooms in]. [1] It is noteworthy that the term _spongiolus_ which creates so much misunderstanding in Book II is not used here in connection with mushrooms. Cf. ℞ No. 115. [2] "Ashtree-Mushrooms. " [310] FOR MORELS _IN FUNGIS FARNEIS_ PEPPER, REDUCED WINE, VINEGAR AND OIL. [311] ANOTHER WAY OF COOKING MORELS _ALITER FUNGI FARNEI_ IN SALT WATER, WITH OIL, PURE WINE, AND SERVE WITH CHOPPED CORIANDER. [312] MUSHROOMS _BOLETOS FUNGOS_ FRESH MUSHROOMS ARE STEWED [1] IN REDUCED WINE WITH A BUNCH OF GREENCORIANDER, WHICH REMOVE BEFORE SERVING. [1] Tor. [313] ANOTHER STYLE OF MUSHROOMS _BOLETOS ALITER_ [1] MUSHROOM STEMS [or buds, very small mushrooms] ARE COOKED IN BROTH. SERVE SPRINKLED WITH SALT. [1] Tor. _Boletorum coliculi_; G. -V. _calyculos_. [314] ANOTHER WAY OF COOKING MUSHROOMS _BOLETOS ALITER_ SLICE THE MUSHROOM STEMS [1] [stew them as directed above] AND FINISHBY COVERING THEM WITH EGGS [2] ADDING PEPPER, LOVAGE, A LITTLE HONEY, BROTH AND OIL TO TASTE. [1] _Thyrsos. _ [2] G. -V. _in patellam novam_; nothing said about eggs. Tor. _concisos in patellam; ovaque perfundes_; Tac. _ova perfundis_. A mushroom omelette. XVI [315] TRUFFLES _TUBERA_ SCRAPE [brush] THE TRUFFLES, PARBOIL, SPRINKLE WITH SALT, PUT SEVERALOF THEM ON A SKEWER, HALF FRY THEM; THEN PLACE THEM IN A SAUCE PANWITH OIL, BROTH, REDUCED WINE, WINE, PEPPER, AND HONEY. WHEN DONE[retire the truffles] BIND [the liquor] WITH ROUX, DECORATE THETRUFFLES NICELY AND SERVE [1]. [1] This formula clearly shows up the master Apicius. Truffles, among all earthly things, are the most delicate and most subtle in flavor. Only a master cook is privileged to handle them and to do them justice. Today, whenever we are fortunate enough to obtain the best fresh truffles, we are pursuing almost the same methods of preparation as described by Apicius. The commercially canned truffles bear not even a resemblance of their former selves. [316] ANOTHER WAY TO PREPARE TRUFFLES _ALITER TUBERA_ [Par]BOIL THE TRUFFLES, SPRINKLE WITH SALT AND FASTEN THEM ON SKEWERS, HALF FRY THEM AND THEN PLACE THEM IN A SAUCE PAN WITH BROTH, VIRGINOIL, REDUCED WINE, A LITTLE PURE WINE [1] CRUSHED PEPPER AND A LITTLEHONEY; ALLOW THEM TO FINISH [gently and well covered] WHEN DONE, BINDTHE LIQUOR WITH ROUX, PRICK THE TRUFFLES SO THEY MAY BECOME SATURATEDWITH THE JUICE, DRESS THEM NICELY, AND WHEN REAL HOT, SERVE. [1] Preferably Sherry or Madeira. [317] ANOTHER WAY _ALITER_ IF YOU WISH YOU MAY ALSO WRAP THE TRUFFLES IN CAUL OF PORK, BRAISE ANDSO SERVE THEM. [318] ANOTHER TRUFFLE _ALITER TUBERA_ STEW THE TRUFFLES IN WINE SAUCE, WITH PEPPER, LOVAGE, CORIANDER, RUE, BROTH, HONEY, WINE, AND A LITTLE OIL. [319] ANOTHER WAY FOR TRUFFLES _ALITER TUBERA_ BRAISE THE TRUFFLES WITH PEPPER, MINT, RUE, HONEY, OIL, AND A LITTLEWINE. HEAT AND SERVE. [320] ANOTHER WAY FOR TRUFFLES _ALITER TUBERA_ [1] PEPPER, CUMIN, SILPHIUM, MINT, CELERY, RUE, HONEY, VINEGAR, OR WINE, SALT OR BROTH, A LITTLE OIL. [1] Wanting in G. -V. [321] ANOTHER WAY FOR TRUFFLES _ALITER TUBERA_ [1] COOK THE TRUFFLES WITH LEEKS, SALT, PEPPER, CHOPPED CORIANDER, THEVERY BEST WINE AND A LITTLE OIL. [1] Wanting in Tor. This, to our notion of eating truffles, is the best formula, save ℞ Nos. 315 and 316. XVII TARO, DASHEEN _IN COLOCASIO_ [322] COLOCASIUM [1] TARO, DASHEEN _COLOCASIUM_ FOR THE COLOCASIUM (WHICH IS REALLY THE COLOCASIA PLANT, ALSO CALLED"EGYPTIAN BEAN") USE [2] PEPPER, CUMIN, RUE, HONEY, OR BROTH, AND ALITTLE OIL; WHEN DONE BIND WITH ROUX [3] COLOCASIUM IS THE ROOT OF THEEGYPTIAN BEAN WHICH IS USED EXCLUSIVELY [4]. [1] Cf. Notes to ℞ Nos. 74, 172, 216, 244; also the copious explanations by Humelberg, fol. III. [2] Tor. Who is trying hard to explain the _colocasium_. His name, "Egyptian Bean" may be due to the mealiness and bean-like texture of the _colocasium_ tuber; otherwise there is no resemblance to a bean, except, perhaps, the seed pod which is not used for food. This simile has led other commentators to believe that the _colocasium_ in reality was a bean. The U. S. Department of Agriculture has in recent years imported various specimens of that taro species (belonging to the _colocasia_), and the plants are now successfully being farmed in the southern parts of the United States, with fair prospects of becoming an important article of daily diet. The Department has favored us repeatedly with samples of the taro, or dasheen, (_Colocasium Antiquorum_) and we have made many different experiments with this agreeable, delightful and important "new" vegetable. It can be prepared in every way like a potato, and possesses advantages over the potato as far as value of nutrition, flavor, culture and keeping qualities are concerned. As a commercial article, it is not any more expensive than any good kind of potato. It grows where the potato will not thrive, and vice versa. It thus saves much in freight to parts where the potato does not grow. The ancient _colocasium_ is no doubt a close relative of the modern dasheen or taro. The Apician _colocasium_ was perhaps very similar to the ordinary Elephant-Ear, _colocasium Antiquorum Schott_, often called _caladium esculentum_, or _tanyah_, more recently called the "Dasheen" which is a corruption of the French "de Chine"--from China--indicating the supposed origin of this variety of taro. The dasheen is a broad-leaved member of the _arum_ family. The name dasheen originated in the West Indies whence it was imported into the United States around 1910, and the name is now officially adopted. Mark Catesby, in his Natural History of Carolina, Florida and the Bahama Islands, London, 1781, describes briefly under the name of _arum maximum Aegypticum_ a plant which was doubtless one of the tanyahs or taros. He says: "This was a welcome improvement among the negroes and was esteemed a blessing; they being delighted with all their African food, particularly this, which a great part of Africa subsists much on. " Torinus, groping for the right name, calls it variously _colosium_, _coledium_, _coloesium_, till he finally gets it right, _colocasium_. [3] The root or tubers of this plant was used by the ancients as a vegetable. They probably boiled and then peeled and sliced the tubers, seasoning the pieces with the above ingredients, heated them in bouillon stock and thickened the gravy in the usual way. Since the tuber is very starchy, little roux is required for binding. [4] Afterthought by Tor. Printed in italics on the margin of his book. XVIII SNAILS _COCHLEAS_ [323] MILK-FED SNAILS _COCHLEAS LACTE PASTAS_ TAKE SNAILS AND SPONGE THEM; PULL THEM OUT OF THE SHELLS BY THEMEMBRANE AND PLACE THEM FOR A DAY IN A VESSEL WITH MILK AND SALT [1]RENEW THE MILK DAILY. HOURLY [2] CLEAN THE SNAILS OF ALL REFUSE, ANDWHEN THEY ARE SO FAT THAT THEY CAN NO LONGER RETIRE [to their shells]FRY THEM IN OIL AND SERVE THEM WITH WINE SAUCE. IN A SIMILAR WAY THEYMAY BE FED ON A MILK PORRIDGE [3]. [1] Just enough so they do not drown. [2] Wanting in Tor. [3] The Romans raised snails for the table in special places called _cochlearia_. Fluvius Hirpinus is credited with having popularized the snail in Rome a little before the civil wars between Cæsar and Pompey. If we could believe Varro, snails grew to enormous proportions. A supper of the younger Pliny consisted of a head of lettuce, three snails, two eggs, a barley cake, sweet wine, refrigerated in snow. Snails as a food are not sufficiently appreciated by the Germanic races who do not hesitate to eat similar animals and are very fond of such food as oysters, clams, mussels, cocles, etc. , much of which they even eat in the raw state. [324] ANOTHER WAY _ALITER_ THE SNAILS ARE FRIED WITH PURE SALT AND OIL AND [a sauce of] LASER, BROTH, PEPPER AND OIL IS UNDERLAID; OR THE FRIED SNAILS ARE FULLYCOVERED WITH BROTH, PEPPER AND CUMIN. Tor. Divides this into three articles. [325] ANOTHER WAY FOR SNAILS _ALITER COCHLEAS_ THE LIVE SNAILS ARE SPRINKLED WITH MILK MIXED WITH THE FINEST WHEATFLOUR, WHEN FAT AND NICE AND PLUMP THEY ARE COOKED. XIX EGGS _OVA_ [326] FRIED EGGS _OVA FRIXA_ FRIED EGGS ARE FINISHED IN WINE SAUCE. [327] BOILED EGGS _OVA ELIXA_ ARE SEASONED WITH BROTH, OIL, PURE WINE, OR ARE SERVED WITH BROTH, PEPPER AND LASER. [328] WITH POACHED EGGS _IN OVIS HAPALIS_ SERVE PEPPER, LOVAGE, SOAKED NUTS, HONEY, VINEGAR AND BROTH. END OF BOOK VII _EXPLICIT APICII POLYTELES: LIBER SEPTIMUS_ [Tac. ] APICIUS Book VIII {Illustration: CRATICULA Combination broiler and stove; charcoal fuel. The sliding rods areadjustable to the size of food to be cooked thereon. Pans of varioussizes would rest on these rods. In the rear two openings to hold thecaccabus, or stewpot, of which we have four different illustrations. The craticula usually rested on top of a stationary brick oven orrange. The apparatus, being moveable, is very ingenious. The roughnessof the surface of this specimen is caused by corrosion and lavaadhering to its metal frame. Found in Pompeii. Ntl. Mus. , Naples, 121321; Field M. , 26145. } {Illustration: CACCABUS A stewpot, marmite, kettle. The cover, rising from the circumferenceto the center in a succession of steps, fits inside the mouth of thekettle. Ntl. Mus. , Naples 72766; Field M. , 24178. } BOOK VIII. QUADRUPEDS _Lib. VIII. Tetrapus_ CHAP. I. WILD BOAR. CHAP. II. VENISON. CHAP. III. CHAMOIS, GAZELLE. CHAP. IV. WILD SHEEP. CHAP. V. BEEF AND VEAL. CHAP. VI. KID AND LAMB. CHAP. VII. PIG. CHAP. VIII. HARE. CHAP. IX. DORMOUSE. I [329] WILD BOAR IS PREPARED THUS _APER ITA CONDITUR_ IT IS CLEANED; SPRINKLED WITH SALT AND CRUSHED CUMIN AND THUS LEFT. THE NEXT DAY IT IS PUT INTO THE OVEN; WHEN DONE SEASON WITH CRUSHEDPEPPER. A SAUCE FOR BOAR: HONEY [1] BROTH, REDUCED WINE, RAISIN WINE. [1] Lan. , Tor. _vel_ instead of _mel_. [330] ANOTHER WAY TO PREPARE BOAR _ALITER IN APRO_ YOU BOIL THE BOAR IN SEA WATER WITH SPRIGS OF LAUREL; WHEN DONE NICEAND SOFT, REMOVE THE SKIN, SERVE WITH SALT, MUSTARD, VINEGAR. [331] ANOTHER WAY TO COOK [sauce for] BOAR _ALITER IN APRO_ CRUSH PEPPER, LOVAGE, ORIGANY, SEEDLESS MYRTLE BERRIES, CORIANDER, ONIONS; ADD HONEY, WINE, BROTH AND A LITTLE OIL; HEAT AND TIE WITHROUX. THE BOAR ROASTED IN THE OVEN, IS MASKED WITH THIS SAUCE, WHICHYOU MAY USE FOR ANY KIND OF ROAST GAME [1]. [1] Tor. Continues without interruption. [332] MAKE A HOT SAUCE FOR ROAST BOAR THUS _JURA FERVENTIA IN APRUM ASSUM FACIES SIC_ [1] CRUSH PEPPER, CUMIN, CELERY SEED, MINT, THYME, SATURY, SAFFRON, TOASTED NUTS, OR TOASTED ALMONDS, HONEY, WINE, BROTH, VINEGAR AND ALITTLE OIL. [1] Tor. _In aprum uerò assum_, indicating, perhaps, that ordinary pork also was prepared "boar style. " Cf. ℞ No. 362. [333] ANOTHER HOT SAUCE FOR BOAR _ALITER IN APRUM ASSUM IURA FERVENTIA_ PEPPER, LOVAGE, CELERY SEED, MINT, THYME, TOASTED NUTS, WINE, VINEGAR, BROTH, AND A LITTLE OIL. WHEN THE SIMPLE BROTH [1] IS BOILINGINCORPORATE THE CRUSHED THINGS AND STIR WITH AN AROMATIC BOUQUET OFONIONS AND RUE. IF YOU DESIRE TO MAKE THIS A RICHER SAUCE, TIE IT WITHWHITES OF EGG, STIRRING THE LIQUID EGG IN GENTLY. SPRINKLE WITH ALITTLE PEPPER AND SERVE. [1] Presumably the broth or stock in which the meat was roasted or braised. [334] SAUCE FOR BOILED BOAR _IUS IN APRUM ELIXUM_ REAL SAUCE FOR BOILED BOAR IS COMPOSED IN THIS MANNER [1] PEPPER, LOVAGE, CUMIN, SILPHIUM, ORIGANY, NUTS, FIGDATES, MUSTARD, VINEGAR, BROTH AND OIL. [1] Tor. Sentence wanting in other texts. [335] COLD SAUCE FOR BOILED BOAR [1] _IUS FRIGIDUM IN APRUM ELIXUM_ PEPPER, CUMIN, LOVAGE, CRUSHED CORIANDER SEED, DILL SEED, CELERYSEED, THYME, ORIGANY, LITTLE ONION, HONEY, VINEGAR, MUSTARD, BROTH ANDOIL. [1] ℞ No. 336 precedes this formula in Tor. [336] ANOTHER COLD SAUCE FOR BOILED BOAR _ALITER IUS FRIGIDUM IN APRUM ELIXUM_ PEPPER, LOVAGE, CUMIN, DILL SEED, THYME, ORIGANY, LITTLE SILPHIUM, RATHER MORE MUSTARD SEED, ADD PURE WINE, SOME GREEN HERBS, A LITTLEONION, CRUSHED NUTS FROM THE PONTUS, OR ALMONDS, DATES, HONEY, VINEGAR, SOME MORE PURE WINE, COLOR WITH REDUCED MUST [and add] BROTHAND OIL [1]. [1] Strongly resembling our _vinaigrette_. [337] ANOTHER [sauce] FOR BOAR _ALITER [ius] IN APRO_ CRUSH PEPPER, LOVAGE, ORIGANY, CELERY SEED, LASER ROOT, CUMIN, FENNELSEED, RUE, BROTH, WINE, RAISIN WINE; HEAT, WHEN DONE TIE WITH ROUX;COVER THE MEAT WITH THIS SAUCE SO AS TO PENETRATE THE MEAT AND SERVE. [338] SHOULDER OF BOAR IS STUFFED IN THIS MANNER _PERNA APRUNA ITA IMPLETUR_ [1] LOOSEN THE MEAT FROM THE BONES BY MEANS OF A WOODEN STICK IN ORDER TOFILL THE CAVITY LEFT BY THE BONES WITH DRESSING WHICH IS INTRODUCEDTHROUGH A FUNNEL. [The dressing season with] CRUSHED PEPPER, LAURELBERRIES AND RUE; IF YOU LIKE, ADD LASER, THE BEST KIND OF BROTH, REDUCED MUST AND SPRINKLE WITH FRESH OIL. WHEN THE FILLING IS DONE, TIE THE PARTS THUS STUFFED IN LINEN, PLACE THEM IN THE STOCK POT INWHICH THEY ARE TO BE COOKED AND BOIL THEM IN SEA WATER, WITH A SPRIGOF LAUREL AND DILL [2]. [1] G. -V. _Terentina_, referring to a place in the Campus Martius, where the _ludi seculares_ were celebrated. Tor. _recentia_, fresh. [2] The dressing consisted principally of pork or veal pounded fine, seasoned as directed above, and tied with eggs, as is often prescribed by Apicius. To verify how little high class cookery methods have changed consult one of the foremost of modern authorities, Auguste Escoffier, of the Carlton and Ritz hotels, London and Paris, who in his "Guide Culinaire" presents this dish under its ancient Italian name of _Zampino_. II VENISON [Stag] _IN CERVO_ [339] SAUCE FOR STAG _IUS IN CERVUM_ CRUSH PEPPER, LOVAGE, CARRAWAY [1] ORIGANY, CELERY SEED, LASER ROOT, FENNEL SEED, MOISTEN WITH BROTH, WINE [2] RAISIN WINE AND A LITTLEOIL. WHEN BOILING BIND WITH ROUX; THE COOKED MEAT IMMERSE IN THISSAUCE [braise] TO PENETRATE AND TO SOFTEN, AND SERVE. FOR BROAD HORNDEER AS WELL AS FOR OTHER VENISON FOLLOW SIMILAR METHODS AND USE THESAME CONDIMENTS. [1] Tor. _carenum_; Hum. _legendum: careum_. [2] Wanting in Tor. [340] ANOTHER WAY [1] _ALITER_ PARBOIL AND BRAISE THE VENISON. CRUSH PEPPER, LOVAGE, CARRAWAY, CELERYSEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUXAND POUR OVER THE ROAST. [1] Tor. Another little sauce for venison. [341] VENISON SAUCE _IUS IN CERVO_ MIX PEPPER, LOVAGE, ONION, ORIGANY, NUTS, FIGDATES, HONEY, BROTH, MUSTARD, VINEGAR, OIL [1]. [1] Resembling a _vinaigrette_, except for the nuts and dates. [342] PREPARATION OF VENISON _CERVINÆ CONDITURA_ PEPPER, CUMIN, CONDIMENTS, PARSLEY, ONION, RUE, HONEY, BROTH, MINT, RAISIN WINE, REDUCED WINE, AND A LITTLE OIL; BIND WITH ROUX WHENBOILING. [343] HOT SAUCE FOR VENISON _IURA FERVENTIA IN CERVO_ PEPPER, LOVAGE, PARSLEY, CUMIN, TOASTED NUTS OR ALMONDS, HONEY, VINEGAR, WINE, A LITTLE OIL; ADD BROTH AND STIR WELL. [344] MARINADE FOR ROAST VENISON _EMBAMMA [1] IN CERVINAM ASSAM_ PEPPER, NARD LEAVES, CELERY SEED, DRY ONIONS, GREEN RUE, HONEY, VINEGAR, BROTH, ADD DATES, RAISINS AND OIL. [1] Tor. _Intinctus_, same; a _marinade_, a pickle or sauce in which to preserve or to flavor raw meat or fish. [345] ANOTHER HOT SAUCE FOR VENISON _ALITER IN CERVUM ASSUM IURA FERVENTIA_ PEPPER, LOVAGE, PARSLEY, STEWED DAMASCUS PRUNES, WINE, HONEY, VINEGAR, BROTH, A LITTLE OIL; STIR WITH A FAGOT OF LEEKS AND SATURY [1]. [1] A fagot of herbs; regarding this method of flavoring. Cf. Notes to ℞ No. 277 _seq. _ A sauce resembling our Cumberland, very popular with venison which is sweetened with currant jelly instead of the above prunes. III CHAMOIS, GAZELLE _IN CAPREA_ [346] SAUCE FOR WILD GOAT _IUS IN CAPREA_ PEPPER, LOVAGE, CARRAWAY, CUMIN, PARSLEY, RUE SEED, HONEY, MUSTARD, VINEGAR, BROTH AND OIL. [347] SAUCE FOR ROAST WILD GOAT _IUS IN CAPREA ASSA_ PEPPER, HERBS, RUE, ONION, HONEY, BROTH, RAISIN WINE, A LITTLE OIL, BIND WITH ROUX. [347a] STILL ANOTHER _ALITER_ AS ABOVE IS MADE WITH PARSLEY AND MARJORAM [1]. [1] Wanting in G. -V. [347b] ANOTHER SAUCE FOR WILD GOAT _ALITER IUS IN CAPREA_ PEPPER, SPICES, PARSLEY, A LITTLE ORIGANY, RUE, BROTH, HONEY, RAISINWINE, AND A LITTLE OIL; BIND WITH ROUX [1]. [1] Wanting in Tor. IV WILD SHEEP _IN OVIFERO (HOC EST OVIS SILVATICA)_ [1] [348] SAUCE FOR MOUNTAIN SHEEP _IUS IN OVIFERO FERVENS_ [THAT IS, (ROAST) THE MEAT, PREPARE A SAUCE OF] [2] PEPPER, LOVAGE, CUMIN, DRY MINT [3], THYME, SILPHIUM, MOISTEN WITH WINE, ADD STEWEDDAMASCUS PRUNES, HONEY, WINE, BROTH, VINEGAR, RAISIN WINE, --ENOUGH TOCOLOR--AND STIR WITH A WHIP OF ORIGANY AND DRY MINT [3]. [1] G. -V. , List. _in ovi fero_; Dann. "wild eggs, " i. E. , the eggs of game birds, and he comes to the conclusion that game birds themselves are meant to be used in this formula, as no reference to "eggs" is made. There can be no doubt but what this formula deals with the preparation of sheep; Torinus says expressly: _oviferum, hoc est, carnem ovis sylvestris_--the meat of sheep from the woods, mountain sheep. _Ferum_ is "wild, " "game, " but it also means "pregnant. " For this double sense the formula may be interpreted as dealing with either wild sheep, or with pregnant sheep, or, more probably, with unborn baby lamb, which in antiquity as today is often killed principally for its skin. [2] Tor. [3] Mint is still associated with lamb; the above sauce appears to be merely an elaborate Roman ancestor of our modern mint sauce, served with lamb, the chief ingredients of which are mint, vinegar and sugar, served both hot and cold. [349] SAUCE FOR ALL KINDS OF GAME, BOILED OR ROAST _IUS IN VENATIONIBUS OMNIBUS ELIXIS ET ASSIS_ [1] 8 SCRUPLES OF PEPPER, RUE, LOVAGE, CELERY SEED, JUNIPER, THYME, DRYMINT, 6 SCRUPLES IN WEIGHT [each] 3 SCRUPLES OF FLEA-BANE; REDUCE ALLTHIS TO THE FINEST POWDER, PUT IT TOGETHER IN A VESSEL WITH SUFFICIENTHONEY AND USE IT WITH VINEGAR AND GARUM. [1] Tor. _Jusculum omni venationi competens_. [350] COLD SAUCE FOR WILD SHEEP _IUS FRIGIDUM IN OVIFERO_ [1] PEPPER, LOVAGE, THYME, CUMIN, CRUSHED TOASTED NUTS, HONEY, VINEGAR, BROTH, AND OIL; SPRINKLE WITH PEPPER. [1] List. _omni fero_; which Dann. Interprets, "All kind of game. " Cf. Note 1 to ℞ No. 348. V BEEF OR VEAL _BUBULA SIVE VITELLINA_ [351] VEAL STEAK _VITELLINA FRICTA_ [1] [FOR A SAUCE WITH FRIED BEEF OR VEAL TAKE] [2] PEPPER, LOVAGE, CELERYSEED, CUMIN, ORIGANY, DRY ONION, RAISINS, HONEY, VINEGAR, WINE, BROTH, OIL, AND REDUCED MUST. [1] Evidently a beef or veal steak _sauté_. Beef did not figure very heavily on the dietary of the ancients in contrasts to present modes which make beef the most important meat, culinarily speaking. The above sauce, save for the raisins and the honey, resembles the modern _Bordelaise_, often served with beef steaks _sauté_, in contrast to the grilled steaks which are served with _maître d'hôtel_ butter. [352] VEAL OR BEEF WITH LEEKS _VITULINAM [1] SIVE BULULAM CUM PORRIS_ [or] WITH QUINCES [2] OR WITH ONIONS, OR WITH DASHEENS [3] [use]BROTH, PEPPER, LASER AND A LITTLE OIL. [1] G. -V. Same as _vitellinam_. [2] Tor. _cydoniis_; List. _succidaneis_. [3] Cf. ℞ No. 332 _et al. _ [353] FRICASSÉE OF VEAL _IN VITULINAM ELIXAM_ CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND COVER THE MEAT. [354] ANOTHER VEAL FRICASSÉE _ALITER IN VITULINA EXLIXA_ PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL. VI KID OR LAMB _IN HÆDO VEL AGNO_ [355] DAINTY DISHES OF KID OR OF LAMB _COPADIA HÆDINA SIVE AGNINA_ COOK WITH PEPPER AND BROTH, ALSO WITH VARIOUS ORDINARY BEANS [1]BROTH, PEPPER AND LASER, CUMIN, DUMPLINGS [2] AND A LITTLE OIL [3]. [1] _cum faseolis_, green string beans. [2] Tor. _imbrato_; G. -V. _inbracto_, broken bread, regular dumplings. [3] Lamb and beans is a favorite combination, as in the French _haricot_, made with white beans, or boiled lamb with fresh string beans, quite a modern dish. Torinus omits the cumin, which is quite characteristic. [356] ANOTHER LAMB STEW _ALITER HÆDINAM SIVE AGNINAM EXCALDATAM_ PUT [pieces of] KID OR LAMB IN THE STEW POT WITH CHOPPED ONION ANDCORIANDER. CRUSH PEPPER, LOVAGE, CUMIN, AND COOK WITH BROTH OIL ANDWINE. PUT IN A DISH AND TIE WITH ROUX [1]. [1] It appears that the binding should be done before the stew is dished out; but this sentence illustrates the consummate art of Apicius. The good cook carefully separates the meat (as it is cooked) from the sauce, eliminates impurities, binds and strains it and puts the meat back into the finished sauce. This is the ideal way of making a stew which evidently was known to Apicius. [357] ANOTHER LAMB STEW _ALITER HÆDINAM SIVE AGNINAM EXCALDATAM_ ADD TO THE PARBOILED MEAT THE RAW HERBS THAT HAVE BEEN CRUSHED IN THEMORTAR AND COOK IT. GOAT MEAT IS COOKED LIKEWISE. [358] BROILED KID OR LAMB STEAK _HÆDUM SIVE AGNUM ASSUM_ KID AFTER BEING COOKED IN BROTH AND OIL IS SLICED AND MARINATED [1]WITH CRUSHED PEPPER, LASER, BROTH AND A LITTLE OIL. IT IS THEN GRILLEDON THE BROILER AND SERVED WITH GRAVY. SPRINKLE WITH PEPPER AND SERVEUP. [1] The marinade is used to make the gravy. [359] ROAST KID OR LAMB _ALITER HÆDUM SIVE AGNUM ASSUM_ [LET US ROAST THE KID OR LAMB, ADDING] [1] HALF AN OUNCE OF PEPPER, 6SCRUPLES OF FOALBIT [2] A LITTLE GINGER, 6 SCRUPLES OF PARSLEY, ALITTLE LASER, A PINT OF BEST BROTH AND A SPOONFUL OIL [3]. [1] Tor. [2] _Asarum_; Tor. _aseros_; List. _asareos_--the herb foalbit, foalfoot, wild spikenard. [3] Tor. Continues without interruption. [360] STUFFED BONED KID OR LAMB _HÆDUS SIVE AGNUS SYRINGIATUS_ [1] MILK-FED [2] KID OR LAMB IS CAREFULLY BONED THROUGH THE THROAT SO ASTO CREATE A PAUNCH OR BAG; THE INTESTINES ARE PRESERVED WHOLE IN AMANNER THAT ONE CAN BLOW OR INFLATE THEM AT THE HEAD IN ORDER TO EXPELTHE EXCREMENTS AT THE OTHER END; THE BODY IS WASHED CAREFULLY AND ISFILLED WITH A LIQUID DRESSING. THEREUPON TIE IT CAREFULLY AT THESHOULDERS, PUT IT INTO THE ROASTING PAN, BASTE WELL. WHEN DONE, BOILTHE GRAVY WITH MILK AND PEPPER, PREVIOUSLY CRUSHED, AND BROTH, REDUCEDWINE, A LITTLE REDUCED MUST AND ALSO OIL; AND TO THE BOILING GRAVY ADDROUX. TO PLAY SAFE PUT THE ROAST IN A NETTING, BAG OR LITTLE BASKETAND CAREFULLY TIE TOGETHER, ADD A LITTLE SALT TO THE BOILING GRAVY. AFTER THIS HAS BOILED WELL THREE TIMES, TAKE THE MEAT OUT, BOIL THEBROTH OVER AGAIN [to reduce it] INCORPORATE WITH THE ABOVE DESCRIBEDLIQUOR, ADDING THE NECESSARY SEASONING. [1] "Hollowed out like a pipe. " [2] G. -V. _syringiatus_ (_id est mammotestus_). Tor. _mammocestis_. We are guessing. [3] We would call this a galantine of lamb if such a dish were made of lamb today. This article, like the following appears to be a contraction of two different formulæ. [361] STUFFED KID OR LAMB ANOTHER WAY _ALITER HÆDUS SIVE AGNUS SYRINGIATUS_ KID OR LAMB IS THUS PREPARED AND SEASONED: TAKE [1] 1 PINT MILK, 4OUNCES HONEY, 1 OUNCE PEPPER, A LITTLE SALT, A LITTLE LASER, GRAVY [ofthe lamb] 8 OUNCES CRUSHED DATES, A SPOONFUL OIL, A LITTLE BROTH, ASPOONFUL HONEY [2] A PINT OF GOOD WINE AND A LITTLE ROUX. [1] Tor. [2] G. -V. [362] THE RAW KID OR LAMB [1] _HÆDUS SIVE AGNUS CRUDUS_ IS RUBBED WITH OIL AND PEPPER AND SPRINKLED WITH PLENTY OF CLEAN SALTAND CORIANDER SEED, PLACED IN THE OVEN, SERVED ROAST. [1] It is quite evident that this sentence belongs to the preceding formula; but all the texts make a distinct separation. [363] KID OR LAMB À LA TARPEIUS [1] _HÆDUM SIVE AGNUM TARPEIANUM_ BEFORE COOKING THE LAMB TRUSS IT PROPERLY AND [marinate it in] PEPPER, RUE, SATURY, ONIONS, AND A LITTLE THYME AND BROTH. PLACE THE ROAST INA PAN WITH OIL, BASTE WELL WHILE IN THE OVEN, WHEN COOKED THOROUGHLY, FILL THE PAN WITH CRUSHED SATURY, ONIONS, RUE, DATES, BROTH, WINE, REDUCED WINE, AND OIL; WHEN THIS GRAVY IS WELL COOKED [strain] PUT ITUP IN A DISH, SPRINKLE WITH PEPPER AND SERVE. [1] Tor. _Tatarpeianum_. Tarpeius, family name of Romans. Humelberg thinks this dish is named for the people who dwelled on Mount Tarpeius. This was the Tarpeian Rock from which malefactors were thrown. [364] KID OR LAMB PARTHIAN STYLE _HÆDUM SIVE AGNUM PARTHICUM_ PUT [the roast] IN THE OVEN; CRUSH PEPPER, RUE, ONION, SATURY, STONEDDAMASCUS PLUMS, A LITTLE LASER, WINE, BROTH AND OIL. HOT WINE ISSERVED ON THE SIDE AND TAKEN WITH VINEGAR. [365] CREAMED KID FLAVORED WITH LAUREL [1] _HÆDUM LAUREATUM EX LACTE_ [The kid] DRESS AND PREPARE, BONE, REMOVE THE INTESTINES WITH THERENNET AND WASH. PUT IN THE MORTAR PEPPER, LOVAGE, LASER ROOT, 2LAUREL BERRIES, A LITTLE CHAMOMILE AND 2 OR 3 BRAINS, ALL OF WHICHCRUSH. MOISTEN WITH BROTH AND SEASON WITH SALT. OVER THIS MIXTURESTRAIN 2 PINTS [2] OF MILK, 2 LITTLE SPOONS OF HONEY. WITH THISFORCEMEAT STUFF THE INTESTINES AND WRAP THEM AROUND THE KID. COVER THEROAST WITH CAUL AND PARCHMENT PAPER TIGHTENED WITH SKEWERS, AND PLACEIT IN THE ROASTING PAN, ADDING BROTH, OIL AND WINE. WHEN HALF DONE, CRUSH PEPPER, LOVAGE, MOISTEN WITH THE ROAST'S OWN GRAVY AND A LITTLEREDUCED MUST; PUT THIS BACK INTO THE PAN AND WHEN THE ROAST IS DONECOMPLETELY GARNISH IT AND BIND [the gravy] WITH ROUX AND SERVE. [1] Dann. Thinks _laureatus_ stands for the best, the prize-winning meat, but the laurel may refer to the flavor used. List. Remarks that cow's milk was very scarce in Italy; likewise was goat's and sheep's milk; hence it is possible that the kid was cooked with its mother's own milk. [2] pints--_sextarii_. VII PIG _IN PORCELLO_ [366] SUCKLING PIG STUFFED TWO WAYS _PORCELLUM FARSILEM DUOBUS GENERIBUS_ PREPARE, REMOVE THE ENTRAILS BY THE THROAT BEFORE THE CARCASS HARDENS[immediately after killing]. MAKE AN OPENING UNDER THE EAR, FILL AN OXBLADDER WITH TARENTINE [1] SAUSAGE MEAT AND ATTACH A TUBE SUCH AS THEBIRD KEEPER USES TO THE NECK OF THE BLADDER AND SQUEEZE THE DRESSINGINTO THE EAR AS MUCH AS IT WILL TAKE TO FILL THE BODY. THEN SEAL THEOPENING WITH PARCHMENT, CLOSE SECURELY [with skewers] AND PREPARE [theroast for the oven]. [1] Tor. _impensam Tarentinam_; G. -V. _Terentinam_. The birdkeeper's tube may be an instrument for the cramming of fowl. [366a] THE OTHER DRESSING IS MADE THUS: CRUSH PEPPER, LOVAGE, ORIGANY, LASER ROOT, MOISTEN WITH A LITTLEBROTH, ADD COOKED BRAINS, RAW EGGS, COOKED SPELT, GRAVY OF THE PIG, SMALL BIRDS (IF ANY) NUTS, WHOLE PEPPER, AND SEASON WITH BROTH. STUFFTHE PIG, CLOSE THE OPENING WITH PARCHMENT AND SKEWERS AND PUT IT INTHE OVEN. WHEN DONE, DRESS AND GARNISH VERY NICELY, GLAZE THE BODYAND SERVE. [367] ANOTHER SUCKLING PIG _ALITER PORCELLUM_ SALT, CUMIN, LASER; ADD SAUSAGE MEAT. DILUTE WITH BROTH [1] REMOVE THEWOMB OF THE PIG SO THAT NO PART OF IT REMAINS INSIDE. CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH BROTH, ADD WINE [2] BRAINS, MIX IN 2EGGS, FILL THE [previously] PARBOILED PIG WITH THIS FORCEMEAT, CLOSETIGHT, PLACE IN A BASKET AND IMMERSE IN THE BOILING STOCK POT. WHENDONE REMOVE THE SKEWERS BUT IN A MANNER THAT THE GRAVY REMAINS INSIDE. SPRINKLE WITH PEPPER, SERVE. [1] G. -V. Treats the following as a separate article under the heading of _porcellum liquaminatum_. [2] G. -V. _unum_ (one brain) instead of _uinum_. [368] STUFFED BOILED SUCKLING PIG _PORCELLUM ELIXUM FARSILEM_ REMOVE THE WOMB OF THE PIG. PARBOIL. CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH BROTH. ADD COOKED BRAINS, AS MUCH AS IS NEEDED [1]LIKEWISE DISSOLVE EGGS, [add] BROTH TO TASTE, MAKE A SAUSAGE [of thisforcemeat] FILL THE PIG WHICH HAS BEEN PARBOILED AND RINSED WITHBROTH. TIE THE PIG SECURELY IN A BASKET, IMMERSE IN THE BOILING STOCKPOT. REMOVE WHEN DONE, WIPE CLEAN CAREFULLY, SERVE WITHOUT PEPPER. [1] To have a forcemeat of the right consistency. [369] ROAST SUCKLING PIG WITH HONEY _PORCELLUM ASSUM TRACTOMELINUM_ [1] EMPTY THE PIG BY THE NECK, CLEAN AND DRY, CRUSH ONE OUNCE PEPPER, HONEY AND WINE, PLACE [this in a sauce pan and] HEAT; NEXT BREAK DRYTOAST [2] AND MIX WITH THE THINGS IN THE SAUCE PAN; STIR WITH A WHIPOF FRESH LAUREL TWIGS [3] SO THAT THE PASTE IS NICE AND SMOOTH UNTILSUFFICIENTLY COOKED. THIS DRESSING FILL INTO THE PIG, WRAP INPARCHMENT, PLACE IN THE OVEN [roast slowly, when done, glaze withhoney] GARNISH NICELY AND SERVE. [1] treated with honey. [2] Tor. _tactam siccatam_ for _tractam_. [3] Again this very subtle method of flavoring, so often referred to. This time it is a laurel whip. Cf. ℞ Nos. 277 _seq. _, 345, 369, 385. [370] MILK-FED PIG, COLD, APICIAN SAUCE _PORCELLUM LACTE PASTUM ELIXUM CALIDUM IURE FRIGIDO CRUDO APICIANO_ SERVE BOILED MILK-FED PIG EITHER HOT OR COLD WITH THIS SAUCE [1] IN AMORTAR, PUT PEPPER, LOVAGE, CORIANDER SEED, MINT, RUE, AND CRUSH IT. MOISTEN WITH BROTH. ADD HONEY, WINE AND BROTH. THE BOILED PIG IS WIPEDOFF HOT WITH A CLEAN TOWEL, [cooled off] COVERED WITH THE SAUCE ANDSERVED [2]. [1] Tor. [2] This sentence wanting in Tor. [371] SUCKLING PIG À LA VITELLIUS [1] _PORCELLUM VITELLIANUM_ SUCKLING PIG CALLED VITELLIAN STYLE IS PREPARED THUS [2] GARNISH THEPIG LIKE WILD BOAR [3] SPRINKLE WITH SALT, ROAST IN OVEN. IN THEMORTAR PUT PEPPER, LOVAGE, MOISTEN WITH BROTH, WINE AND RAISIN WINE TOTASTE, PUT THIS IN A SAUCE PAN, ADDING VERY LITTLE OIL, HEAT; THEROASTING PIG BASTE WITH THIS IN A MANNER SO THAT [the aroma] WILLPENETRATE THE SKIN. [1] Named for Vitellius, Roman emperor. [2] Tor. Sentence wanting in other texts. [3] i. E. Marinated with raw vegetables, wine, spices, etc. Cf. ℞ Nos. 329-30. [372] SUCKLING PIG À LA FLACCUS _PORCELLUM FLACCIANUM_ [1] THE PIG IS GARNISHED LIKE WILD BOAR [2] SPRINKLE WITH SALT, PLACE INTHE OVEN. WHILE BEING DONE PUT IN THE MORTAR PEPPER, LOVAGE, CARRAWAY, CELERY SEED, LASER ROOT, GREEN RUE, AND CRUSH IT, MOISTEN WITH BROTH, WINE AND RAISIN WINE TO TASTE, PUT THIS IN A SAUCE PAN, ADDING ALITTLE OIL, HEAT, BIND WITH ROUX. THE ROAST PIG, FREE FROM BONES, SPRINKLE WITH POWDERED CELERY SEED AND SERVE. [1] List. Named for Flaccus Hordeonius, (_puto_). Flaccus was a rather common Roman family name. [2] Cf. Note 3 to ℞ No. 371, also ℞ Nos. 329-30. Lister is thoroughly puzzled by this procedure, but the problem is very simple: just treat the pig like wild boar. [373] SUCKLING PIG, LAUREL FLAVOR _PORCELLUM LAUREATUM_ THE PIG IS BONED AND GARNISHED WITH A LITTLE WINE SAUCE [1] PARBOILWITH GREEN LAUREL IN THE CENTER [2] AND PLACE IT IN THE OVEN TO BEROASTED SUFFICIENTLY. MEANWHILE PUT IN THE MORTAR PEPPER, LOVAGE, CARRAWAY, CELERY SEED, LASER ROOT, AND LAUREL BERRIES, CRUSH THEM, MOISTEN WITH BROTH, WINE AND RAISIN WINE TO TASTE. [Put this in asauce pan and heat] BIND [with roux; untie the pig] REMOVE THE LAURELLEAVES; INCORPORATE THE JUICE OF THE BONES [from which a gravy hasbeen made in the meantime] AND SERVE. [1] marinate in the ordinary way with _œnogarum_ as the dominant flavor. [2] It is presumed that the boned pig is rolled and tied, with the leaves in the center. [374] SUCKLING PIG À LA FRONTO [1] _PORCELLUM FRONTINIANUM_ BONE THE PIG, PARBOIL, GARNISH; IN A SAUCE PAN. ADD BROTH, WINE, BIND. WHEN HALF DONE, ADD A BUNCH OF LEEKS AND DILL, SOME REDUCED MUST. WHENCOOKED WIPE THE PIG CLEAN, LET IT DRIP OFF; SPRINKLE WITH PEPPER, SERVE. [1] List. Probably named for Julius Fronto, _prætor urbanus_ under Vitellius. Cornelius Fronto was an orator and author at the time of emperor Hadrian. Cf. ℞ No. 246. G. -V. Frontinianus. [375] SUCKLING PIG STEWED IN WINE _PORCELLUM ŒNOCOCTUM_ [1] SCALD [parboil] THE PIG [and] MARINATE [2] PLACE IN A SAUCE PAN [with]OIL, BROTH, WINE AND WATER, TIE A BUNCH OF LEEKS AND CORIANDER; [cook(in the oven)] WHEN HALF DONE COLOR WITH REDUCED MUST. IN THE MORTARPUT PEPPER, LOVAGE, CARRAWAY, ORIGANY, CELERY SEED, LASER ROOT ANDCRUSH THEM, MOISTEN WITH BROTH, ADD THE PIG'S OWN GRAVY AND RAISINWINE TO TASTE. ADD THIS [to the meat in the sauce pan] AND LET ITBOIL. WHEN BOILING BIND WITH ROUX. THE PIG, PLACED ON A PLATTER, MASK[with the sauce] SPRINKLE WITH PEPPER AND SERVE. [1] Tor. _vino elixatus_; G. -V. _œnococtum_. [2] It is presumed that the pig is prepared for coction as in the foregoing, namely cleaned, washed, boned, etc. This also applies to the succeeding recipes of pig. [376] PIG À LA CELSINUS [1] _PORCELLUM CELSINIANUM_ PREPARE [as above] INJECT [the following dressing made of] PEPPER, RUE, ONIONS, SATURY, THE PIG'S OWN GRAVY [and] EGGS THROUGH THE EAR[2] AND OF PEPPER, BROTH AND A LITTLE WINE [make a sauce which isserved] IN THE SAUCE BOAT [3]; AND ENJOY IT. [1] Tor. _Cæsianus_; Tac. _cesinianum_; G. -V. _Celsinianum_. Lister goes far out of his way to prove that the man for whom this dish was named was Celsinus. He cites a very amusing bit of ancient humor by Petrus Lambecius, given below. [2] Really a dressing in a liquid state when raw, a custard syringed into the carcass, which congeals during coction. Eggs must be in proper proportion to the other liquids. The pig thus filled is either steamed, roasted or baked, well protected by buttered or oiled paper--all of which the ancient author failed to state, as a matter of course. [3] _acetabulum. _ * * * * * "The Porker's Last Will and Testament" by Petrus Lambecius (V. Barnab. Brissonium de Formulis lib. VII, p. 677) [ex Lister, 1705, p. 196; Lister, 1709, p. 236]. "I, M. Grunter Corocotta Porker, do hereby make my last will and testament. Incapable of writing in my own hand, I have dictated what is to be set down: "The Chief Cook sayeth: 'Come here, you--who has upset this house, you nuissance, you porker! I'll deprive you of your life this day!' "Corocotta Porker sayeth: 'What, perchance, have I done? In what way, please, have I sinned? Have I with my feet perhaps smashed your crockery? I beg of you, Mr. Cook, I entreat you, if such be the case, kindly grant the supplicant a reprieve. ' "The Chief Cook sayeth: 'Go over there, boy! Fetch me from the kitchen that slaughtering-knife. I'm just itching to give this porker a blood-bath!' "Mr. Porker, realizing that this is the season when cabbage sprouts are abundant, and visualizing himself potted and peppered, and furthermore seeing that death is inevitable, asks for time and begs of the cook whether it was possible to make a will. This granted, he calls out with a loud voice to his parents to save for them the food that was to have been his own in the future, to wit: "To my father, Mr. Genuine Bacon-Fat, appointed by me in my last will I give and bequeath: thirty measures of acorns; and to my mother, Mrs. Old-Timer Sow, appointed by me in my last will, I give and bequeath: forty measures of Spartan wheat; and to my sister, Cry-Baby, appointed by me in my last will, whose wedding, alas! I cannot attend, I give and bequeath: thirty measures of barley; and of my nobler parts and property I give and bequeath, to the cobbler: my bristles; to the brawlers, my jaw-bones; to the deaf, my ears; to the shyster lawyers, my tongue; to the cow-herds, my intestines; to the sausage makers, my thighs; to the ladies, my tenderloins; to the boys, my bladder; to the girls, my little pig's tail; to the dancers, my muscles; to the runners and hunters, my knuckles; to the hired man, my hoofs; and to the cook--though not to be named--I give and bequeath and transmit my belly and appendage which I have dragged with me from the rotten oak bottoms to the pig's sty, for him to tie around his neck and to hang himself with. "I wish to erect a monument to myself, inscribed with golden letters: 'M. Grunter Corocotta Porker lived nine-hundred-and-ninety-nine years, and had he lived another half year, a thousand years would have been nearly completed. ' "I ask of you who love me best, you who live like me, I ask you: will not my name remain to be eulogized in all eternity? if you only will prepare my body properly and flavor it well with good condiments, nuts, pepper and honey! "My master and my relatives, all of you who have witnessed this execution of my last will and testament, you are requested to sign. "(Signed) Hard Sausage Match Maker Fat Bacon Bacon Rind Celsinus Meat Ball Sprout Cabbage. " * * * * * Thus far the story by Petrus Lambecius. The fifth of the signatories ofthe Porker's Testament is Celsinus; and since the other names arefictitious it is quite possible that Lambecius had a special purpose inpointing out the man for whom the dish, Porcellus Celsinianus, --SucklingPig à la Celsinus--was named. Celsinus was counsellor for Aurelianus, the emperor. [377] ROAST PIG _PORCELLUM ASSUM_ CRUSH PEPPER, RUE, SATURY, ONIONS, HARD YOLKS OF EGG, BROTH, WINE, OIL, SPICES; BOIL THESE INGREDIENTS, POUR OVER THE [roast] PIG IN THESAUCE PAN AND SERVE. [378] PIG À LA JARDINIÈRE _PORCELLUM HORTOLANUM_ [1] THE PIG IS BONED THROUGH THE THROAT AND FILLED WITH QUENELLES OFCHICKEN FORCEMEAT, FINELY CUT [roast] THRUSHES, FIG-PECKERS, LITTLESAUSAGE CAKES, MADE OF THE PIG'S MEAT, LUCANIAN SAUSAGE, STONED DATES, EDIBLE BULBS [glazed onions] SNAILS TAKEN OUT OF THE SHELL [andpoached] MALLOWS, LEEKS, BEETS, CELERY, COOKED SPROUTS, CORIANDER, WHOLE PEPPER, NUTS, 15 EGGS POURED OVER, BROTH, WHICH IS SPICED WITHPEPPER, AND DILUTED WITH 3 EGGS; THEREUPON SEW IT TIGHT, STIFFEN, ANDROAST IN THE OVEN. WHEN DONE, OPEN THE BACK [of the pig] AND POUR OVERTHE FOLLOWING SAUCE: CRUSHED PEPPER, RUE, BROTH, RAISIN WINE, HONEYAND A LITTLE OIL, WHICH WHEN BOILING IS TIED WITH ROUX [2]. [1] Tor. _Hortulanus_; Gardener's style, the French equivalent _Jardinière_, a very common name for all dishes containing young vegetables. However, in the above rich formula there is very little to remind us of the gardener's style, excepting the last part of the formula, enumerating a number of fresh vegetables. It is unthinkable for any gourmet to incorporate these with the rich dressing. The vegetables should be used as a garnish for the finished roast. This leads us to believe that the above is really two distinct formulæ, or that the vegetables were intended for garniture. [2] This extraordinary and rich dressing, perfectly feasible and admirable when compared with our own "Toulouse, " "Financière, " "Chipolata, " can be palatable only when each component part is cooked separately before being put into the pig. The eggs must be whipped and diluted with broth and poured over the filling to serve as binder. The pig must be parboiled before filling, and the final cooking or roasting must be done very slowly and carefully--procedure not stated by the original which it takes for granted. [379] COLD SAUCE FOR BOILED SUCKLING PIG _JUS PORRO _[1]_ FRIGIDUM IN PORCELLUM ELIXUM_ CRUSH PEPPER, CARRAWAY, DILL, LITTLE ORIGANY, PINE NUTS, MOISTEN WITHVINEGAR, BROTH [2], DATE WINE, HONEY, PREPARED MUSTARD; SPRINKLE WITHA LITTLE OIL, PEPPER, AND SERVE. [1] Tor. Only; _porrò_ indicating that the sauce may also be served with the foregoing. Wanting in List. _et al. _ [2] Wanting in Tor. [380] SMOKED PIG À LA TRAJANUS _PORCELLUM TRAIANUM_ [1] MAKE THUS: BONE THE PIG, TREAT IT AS FOR STEWING IN WINE [℞ No. 375, i. E. Marinate for some time in spices, herbs and wine] THEREUPONHANG IT IN THE SMOKE HOUSE [2] NEXT BOIL IT IN SALT WATER AND SERVETHUS [3] ON A LARGE PLATTER [4]. [1] Tor. And Tac. _traganum_. [2] _ad fumum suspendes_; G. -V. _et adpendeas, et quantum adpendeas, tantum salis in ollam mittes_--passage wanting in other texts, meaning, probably, that the more pigs are used for smoking the more salt must be used for pickling which is a matter of course, or, the heavier the pig, . .. [3] Tor. _atque ita in lance efferes_; Tac. & _sic eum . .. _; G. -V. _et siccum in lance inferes_. [4] Hum. _salso recente_, with fresh salt pork. Tor. _cum salsamento istoc recenti_ and Tor. Continues without interruption, indicating, perhaps, that the following formula is to be served, or treated (boiled) like the above. [381] MILK-FED PIG _IN PORCELLO LACTANTE_ [1] ONE OUNCE OF PEPPER, A PINT OF WINE, A RATHER LARGE GLASS OF THE BESTOIL, A GLASS OF BROTH [2], AND RATHER LESS THAN A GLASS OF VINEGAR[3]. [1] G. -V. _lactans_, suckling, milk-fed; other texts: _lactente_: Dann. Wild boar. [2] wanting in Tac. And Tor. [3] a variant of the foregoing, a mild pickling solution for extremely young suckling pigs, prior to their smoking or boiling, or both, which the original does not state. Schuch and his disciple Danneil, have inserted here seven more pork formulæ (Sch. P. 179, ℞ Nos. 388-394) taken from the Excerpts of Vinidarius, found at the conclusion of the Apicius formulæ. VIII HARE _LEPOREM_ [382] BRAISED HARE _LEPOREM MADIDUM_ IS PARBOILED A LITTLE IN WATER, THEREUPON PLACE IT ON A ROASTING PANWITH OIL, TO BE ROASTED IN THE OVEN. AND WHEN PROPERLY DONE, WITH ACHANGE OF OIL, IMMERSE IT IN THE FOLLOWING GRAVY: CRUSH PEPPER, SATURY, ONION, RUE, CELERY SEED; MOISTEN WITH BROTH, LASER, WINE, ANDA LITTLE OIL. WHILE THE ROASTING [of the hare] IS BEING COMPLETED ITIS SEVERAL TIMES BASTED WITH THE GRAVY. Wanting in Goll. A difference in the literary style from the foregoing is quite noticeable. [383] THE SAME, WITH A DIFFERENT DRESSING _ITEM ALIA AD EUM IMPENSAM_ [The hare] MUST BE PROPERLY KEPT [i. E. Aged for a few days afterkilling]. CRUSH PEPPER, DATES, LASER, RAISINS, REDUCED WINE, BROTH ANDOIL; DEPOSIT [the hare in this preparation to be cooked] WHEN DONE, SPRINKLE WITH PEPPER AND SERVE. Wanting in Goll. Tor. Continuing without interruption. [384] STUFFED HARE _LEPOREM FARSUM_ WHOLE [pine] NUTS, ALMONDS, CHOPPED NUTS OR BEECHNUTS, WHOLE PEPPERARE MIXED WITH THE [force] MEAT OF HARE THICKENED WITH EGGS ANDWRAPPED IN PIG'S CAUL TO BE ROASTED IN THE OVEN [1]. ANOTHER FORCEMEATIS MADE WITH RUE, PLENTY OF PEPPER, ONION, SATURY, DATES, BROTH, REDUCED WINE, OR SPICED WINE. THIS IS REDUCED TO THE PROPERCONSISTENCY AND IS LAID UNDER; BUT THE HARE REMAINS IN THE BROTHFLAVORED WITH LASER. [1] Reminding of the popular meat loaf, made of remnants: _Falscher Hase_, "Imitation Hare, " as it is known on the Continent. The ancients probably used the trimmings of hare and other meat for this forcemeat, or meat loaf, either to stuff the hare with, or to make a meal of the preparation itself, as indicated above. We also recall that the ancients had ingenious baking moulds of metal in the shape of hares and other animals. These moulds, no doubt, were used for baking or the serving of preparations of this sort. The absence of table forks and cutlery as is used today made such preparations very appropriate and convenient in leisurely dining. [385] WHITE SAUCE FOR HARE _IUS ALBUM IN ASSUM LEPOREM_ PEPPER, LOVAGE, CUMIN, CELERY SEED, HARD BOILED YOLKS, PROPERLYPOUNDED, MADE INTO A PASTE. IN A SAUCE PAN BOIL BROTH, WINE, OIL, ALITTLE VINEGAR AND CHOPPED ONIONS. WHILE BOILING ADD THE PASTE OFSPICES, STIRRING WITH A FAGOT OF ORIGANY OR SATURY [1] AND WHEN THEWORK IS DONE, BIND IT WITH ROUX. [1] Fagots, or whips made of different herbs and brushes are often employed by Apicius, a very subtle device to impart faint flavors to sauces. The custom has been in use for ages. With the return of mixed drinks in America it was revived by the use of cinnamon sticks with which to stir the drinks. The above hare formulæ are wanting in Goll. [386] LIGHTS OF HARE [1] _ALITER IN LEPOREM_ [2] A FINE HASH OF HARE'S BLOOD, LIVER AND LUNGS. PUT INTO A SAUCE PANBROTH AND OIL, AND LET IT BOIL WITH FINELY CHOPPED LEEKS ANDCORIANDER; NOW ADD THE LIVERS AND LUNGS, AND, WHEN DONE, CRUSH PEPPER, CUMIN, CORIANDER, LASER ROOT, MINT, RUE, FLEA-BANE, MOISTENED WITHVINEGAR [3]. [1] Wanting in Goll. [2] Tor. _Condimentum ex visceribus leporinis_. [3] The various texts combine the above and the following formula; but we are of the opinion that they are two distinct preparations. [387] LIGHTS OF HARE, ANOTHER WAY _ALITER_ TO THE HARE'S LIVER ADD THE BLOOD AND POUND IT WITH HONEY AND SOME OFTHE HARE'S OWN GRAVY; ADD VINEGAR TO TASTE AND PUT IN A SAUCE PAN, ADDTHE LUNGS CHOPPED FINE, MAKE IT BOIL: WHEN DONE BIND WITH ROUX, SPRINKLE WITH PEPPER AND SERVE. This and the preceding formula resemble closely our purées or forcemeats of livers of game and fowl, which are spread on croutons to accompany the roast. [388] HARE IN ITS OWN BROTH [1] _ALITER LEPOREM EX SUO IURE_ PREPARE THE HARE, BONE IT, GARNISH [2] PUT IT IN A STEW POT [3] ANDWHEN HALF DONE ADD A SMALL BUNCH OF LEEKS, CORIANDER, DILL; WHILE THISIS BEING DONE, PUT IN THE MORTAR PEPPER, LOVAGE, CUMIN, CORIANDERSEED, LASER ROOT, DRY ONION, MINT, RUE, CELERY SEED; CRUSH, MOISTENWITH BROTH, ADD HONEY, THE HARE'S OWN GRAVY, REDUCED MUST AND VINEGARTO TASTE; LET IT BOIL, TIE WITH ROUX, DRESS, GARNISH THE ROAST ON APLATTER, UNDERLAY THE SAUCE, SPRINKLE AND SERVE. [1] Cf. Goll. ℞ No. 381. [2] with vegetables for braising, possibly larding. [3] _braisière_, for this is plainly a "potroast" of hare. The boned carcass should be tied; this is perhaps meant by or is included in _ornas_--garnish, i. E. Getting ready for braising. [389] HARE À LA PASSENIANUS [1] _LEPOREM PASSENIANUM_ THE HARE IS DRESSED, BONED, THE BODY SPREAD OUT [2] GARNISHED [withpickling herbs and spices] AND HUNG INTO THE SMOKE STACK [3] WHEN ITHAS TAKEN ON COLOR, COOK IT HALF DONE, WASH IT, SPRINKLE WITH SALT ANDIMMERSE IT IN WINE SAUCE. IN THE MORTAR PUT PEPPER, LOVAGE, AND CRUSH:MOISTEN WITH BROTH, WINE AND A LITTLE OIL, HEAT; WHEN BOILING, BINDWITH ROUX. NOW DETACH THE SADDLE OF THE ROAST HARE, SPRINKLE WITHPEPPER AND SERVE. [1] This personage, Passenius, or Passenianus, is not identified. [2] To bone the carcass, it usually is opened in the back, flattened out and all the bones are easily removed. In that state it is easily pickled and thoroughly smoked. [3] Lan. , Tac. , and Tor. _suspendes ad furnum_; Hum. , List. , and G. -V. _. .. Ad fumum_. We accept the latter reading, "in the smoke, " assuming that _furnum_ is a typographical error in Lan. And his successors, Tac. And Tor. Still, roasts have for ages been "hung on chains close to or above the open fire"; Torinus may not be wrong, after all, in this essential direction. However, a boned and flattened-out hare would be better broiled on the grill than hung up over the open fire. [390] KROMESKIS OF HARE _LEPOREM ISICIATUM_ THE HARE IS COOKED AND FLAVORED IN THE SAME [above] MANNER; SMALL BITSOF MEAT ARE MIXED WITH SOAKED NUTS; THIS [salpicon] [1] IS WRAPPED INCAUL OR PARCHMENT, THE ENDS BEING CLOSED BY MEANS OF SKEWERS [andfried]. [1] We call this preparation a salpicon because it closely resembles to our modern salpicons--a fine mince of meats, mushrooms, etc. , although the ancient formula fails to state the binder of this mince--either eggs or a thickened sauce, or both. [391] STUFFED HARE _LEPOREM FARSILEM_ DRESS THE HARE [as usual] GARNISH [marinate] IT, PLACE IN A SQUARE PAN[1]. IN THE MORTAR PUT PEPPER, LOVAGE, ORIGANY, MOISTEN WITH BROTH, ADD CHICKEN LIVERS [sauté] COOKED BRAINS, FINELY CUT MEAT [2] 3 RAWEGGS, BROTH TO TASTE. WRAP IT IN CAUL OR PARCHMENT, FASTEN WITHSKEWERS. HALF ROAST ON A SLOW FIRE. [Meanwhile] PUT IN THE MORTARPEPPER, LOVAGE: CRUSH AND MOISTEN WITH BROTH, WINE, SEASON, MAKE ITHOT, WHEN BOILING BIND WITH ROUX; THE HALF-DONE HARE IMMERSE [finishits cooking in this broth] SPRINKLE WITH PEPPER AND SERVE. [1] _Quadratum imponis_, which is plain enough. The hare is to be roast therein. Dann. Cut in dice; Goll. Spread it out. Cf. Illustration of square roast pan. [2] Presumably the trimmings of the hare or of pork. This forcemeat is supposed to be used for the stuffing of the hare; it, being boned, is rolled up, the forcemeat inside, the outside covered with caul or paper, fastened with skewers. Danneil's interpretation suggests the thought that the raw hare's meat is cut into squares which are filled with forcemeat, rolled, wrapped, and roast--a roulade of hare in the regular term. [392] BOILED HARE _ALITER LEPOREM ELIXUM_ DRESS THE HARE; [boil it]. IN A FLAT SAUCE PAN POUR OIL, BROTH, VINEGAR, RAISIN WINE, SLICED ONION, GREEN RUE AND CHOPPED THYME [asauce which is served on the side] AND SO SERVE IT. Tor. Continuing without interruption. [393] SPICED SAUCE FOR HARE _LEPORIS CONDITURA_ CRUSH PEPPER, RUE, ONIONS, THE HARE'S LIVER, BROTH, REDUCED WINE, RAISIN WINE, A LITTLE OIL; BIND WITH RUE WHEN BOILING. Tor. _id. _ [394] SPRINKLED HARE _LEPOREM (PIPERE) SICCO SPARSUM_ [1] DRESS THE HARE AS FOR KID À LA TARPEIUS [℞ No. 363]. BEFORE COOKINGDECORATE IT NICELY [2]. SEASON WITH PEPPER, RUE, SATURY, ONION, LITTLETHYME, MOISTEN WITH BROTH, ROAST IN THE OVEN; AND ALL OVER SPRINKLEHALF AN OUNCE OF PEPPER, RUE, ONIONS, SATURY, 4 DATES, AND RAISINS. THE GRAVY IS GIVEN PLENTY OF COLOR OVER THE OPEN FIRE, AND IS SEASONEDWITH WINE, OIL, BROTH, REDUCED WINE, FREQUENTLY STIRRING IT [bastingthe hare] SO THAT IT MAY ABSORB ALL THE FLAVOR. AFTER THAT SERVE ITIN A ROUND DISH WITH DRY PEPPER. [1] Tac. , Tor. _succo sparsum_. [2] We have no proof that the ancients used the larding needle as we do (or did) in our days. "Decorate" may, therefore, also mean "garnish, " i. E. Marinate the meat in a generous variety of spices, herbs, roots and wine. It is noteworthy that this term, "garnish, " used here and in the preceding formulæ has survived in the terminology of the kitchen to this day, in that very sense. [395] SPICED HARE _ALITER LEPOREM CONDITUM_ [The well-prepared hare] COOK IN WINE, BROTH, WATER, WITH A LITTLEMUSTARD [seed], DILL AND LEEKS WITH THE ROOTS. WHEN ALL IS DONE, SEASON WITH PEPPER, SATURY, ROUND ONIONS, DAMASCUS PLUMS, WINE, BROTH, REDUCED WINE AND A LITTLE OIL; TIE WITH ROUX, LET BOIL A LITTLE LONGER[baste] SO THAT THE HARE IS PENETRATED BY THE FLAVOR, AND SERVE IT ONA PLATTER MASKED WITH SAUCE. IX DORMICE _GLIRES_ [396] STUFFED DORMOUSE [1] _GLIRES_ IS STUFFED WITH A FORCEMEAT OF PORK AND SMALL PIECES OF DORMOUSE MEATTRIMMINGS, ALL POUNDED WITH PEPPER, NUTS, LASER, BROTH. PUT THEDORMOUSE THUS STUFFED IN AN EARTHEN CASSEROLE, ROAST IT IN THE OVEN, OR BOIL IT IN THE STOCK POT. [1] _Glis_, dormouse, a special favorite of the ancients, has nothing to do with mice. The fat dormouse of the South of Europe is the size of a rat, arboreal rodent, living in trees. Galen, III, de Alim. ; Plinius, VIII, 57/82; Varro, III, describing the _glirarium_, place where the dormouse was raised for the table. Petronius, Cap. 31, describes another way of preparing dormouse. Nonnus, Diæteticon, p. 194/5, says that Fluvius Hirpinus was the first man to raise dormouse in the _glirarium_. Dormouse, as an article of diet, should not astonish Americans who relish squirrel, opossum, muskrat, "coon, " etc. END OF BOOK VIII _EXPLICIT APICII TETRAPUS LIBER OCTAUUS_ [Tac. ] {Illustration: TITLE PAGE Schola Apitiana, Antwerp, 1535} {Transcription: SCHOLA APITIANA, EX OPTIMIS QVIBVSDAM authoribus diligenter ac nouiter constructa, authore Polyonimo Syngrapheo. ACGESSERE DIALOGI aliquot D. Erasmi Roterodami, & alia quædam lectu iucundissima. Væneunt Antuerpiæ in ædibus Ioannis Steelsij. I. G. 1535. } APICIUS Book IX {Illustration: WINE PITCHER, ELABORATELY DECORATED "Egg and bead" pattern on the rim. The upper end of handle takes theform of a goddess--Scylla, or Diana with two hounds--ending inacanthus leaves below the waist. On the curved back of handle is along leaf; the lower attachment is in the form of a mask, ivy-crownedmaenad (?). Ntl. Mus. , Naples, 69171; Field M. , 24048. } {Illustration: CACCABUS Stewpot, marmite, without a base, to fit into a hole of stove. Theflat lid fits into the mouth of the pot. Found in Pompeii. Ntl. Mus. , Naples, 74806; Field M. , 24171. } BOOK IX. SEAFOOD _Lib. IX. Thalassa_ CHAP. I. SHELLFISH. CHAP. II. RAY. CHAP. III. CALAMARY. CHAP. IV. CUTTLEFISH. CHAP. V. POLYPUS. CHAP. VI. OYSTERS. CHAP. VII. ALL KINDS OF BIVALVES. CHAP. VIII. SEA URCHIN. CHAP. IX. MUSSELS. CHAP. X. SARDINES. CHAP. XI. FISH SAUCES. CHAP. XII. BAIAN SEAFOOD STEW. I SHELLFISH _IN LOCUSTA_ [397] SAUCE FOR SHELLFISH _IUS IN LOCUSTA ET CAPPARI_ [1] CHOPPED SCALLIONS FRIED LIGHTLY, CRUSH PEPPER, LOVAGE, CARRAWAY, CUMIN, FIGDATES, HONEY, VINEGAR, WINE, BROTH, OIL, REDUCED MUST; WHILEBOILING ADD MUSTARD. [1] _locusta_, spiny lobster; Fr. _langouste_; G. -V. _capparus_; not clear, (_cammarus_, a crab); List. _carabus_--long-tailed lobster or crab, the _cancer cursor_ of Linnæus, according to Beckmann; mentioned by Plinius. [398] BROILED LOBSTER _LOCUSTAS ASSAS_ MAKES THUS: IF BROILED, THEY SHOULD APPEAR IN THEIR SHELL; [which isopened by splitting the live lobster in two] SEASON WITH PEPPER SAUCEAND CORIANDER SAUCE [moisten with oil] AND BROIL THEM ON THE GRILL. WHEN THEY ARE DRY [1] KEEP ON BASTING THEM MORE AND MORE [with oil orbutter] UNTIL THEY ARE PROPERLY BROILED [2]. [1] i. E. When the soft jelly-like meat has congealed. [2] Same procedure as today. [399] BOILED LOBSTER WITH CUMIN SAUCE [1] _LOCUSTAM ELIXAM CUM CUMINATO_ REAL BOILED LOBSTER IS COOKED WITH CUMIN SAUCE [essence] AND, BYRIGHT, THROW IN SOME [whole] [2] PEPPER, LOVAGE, PARSLEY, DRY MINT, ALITTLE MORE WHOLE CUMIN, HONEY, VINEGAR, BROTH, AND, IF YOU LIKE, ADDSOME [bay] LEAVES AND MALOBATHRON [3]. [1] Cumin, mustard and other spices similar to the above are used for cooking crawfish today. [2] Sentence ex Tor. Wanting in other texts. [3] Malabathrum, aromatic leaves of an Indian tree; according to Plinius the _laurus cassia_--wild cinnamon. [400] ANOTHER LOBSTER DISH--MINCE OF THE TAIL MEAT _ALITER LOCUSTAM--ISICIA DE CAUDA EIUS SIC FACIES_ HAVE LEAVES READY [in which to wrap the mince croquettes] BOIL [thelobster] TAKE THE CLUSTER OF SPAWN [from under the female's tail, andthe coral of the male] THEREUPON CUT FINE THE [boiled] MEAT OF THETAIL, AND WITH BROTH AND PEPPER AND THE EGGS MAKE THE CROQUETTES [andfry]. It is understood that hen eggs are added to bind the mince. [401] BOILED LOBSTER _IN LOCUSTA ELIXA_ PEPPER, CUMIN, RUE, HONEY, VINEGAR, BROTH AND OIL. [402] ANOTHER LOBSTER PREPARATION _ALITER IN LOCUSTA_ FOR LOBSTER LET US PROPERLY EMPLOY [1] PEPPER, LOVAGE, CUMIN, MINT, RUE, NUTS, HONEY, VINEGAR, BROTH, AND WINE. [1] Tor. _rectè adhibemus_, sentence not in the other texts. II RAY, SKATE _IN TORPEDINE_ [1] [403] [A Sauce for] RAY _IN TORPEDINE_ CRUSH PEPPER, RUE, SHALLOTS, [adding] HONEY, BROTH, RAISIN WINE, ALITTLE WINE, ALSO A FEW DROPS OF OIL; WHEN IT COMMENCES TO BOIL, BINDWITH ROUX. [1] _torpedo_; the _raia torpedo_ of Linnæus; a ray or skate. [404] BOILED RAY _IN TORPEDINE ELIXA_ PEPPER, LOVAGE, PARSLEY, MINT, ORIGANY, YOLKS OF EGG, HONEY, BROTH, RAISIN WINE. WINE, AND OIL. IF YOU WISH, ADD MUSTARD AND VINEGAR, OR, IF DESIRED RICHER, ADD RAISINS. This appears to be a sauce to be poured over the boiled ray. Today the ray is boiled in water seasoned strongly and with similar ingredients. When done, the fish is allowed to cool in this water; the edible parts are then removed, the water drained from the meat, which is tossed in sizzling brown butter with lemon juice, vinegar and capers. This is _raie au beurre noir_, much esteemed on the French seaboards. III CALAMARY _IN LOLIGINE_ [1] [405] CALAMARY IN THE PAN _IN LOLIGINE IN PATINA_ CRUSH PEPPER, RUE, A LITTLE HONEY, BROTH, REDUCED WINE, AND OIL TOTASTE. WHEN COMMENCING TO BOIL, BIND WITH ROUX. [1] Calamary, ink-fish, cuttlefish. Cf. Chap. IV. G. -V. _Lolligine_. [405a] STUFFED CALAMARY [1] _IN LOLIGINE FARSILI_ PEPPER, LOVAGE, CORIANDER, CELERY SEED, YOLKS, HONEY, VINEGAR, BROTH, WINE, OIL, AND BIND [2]. [1] Ex List. , Sch. , and G. -V. Evidently a sauce or dressing. The formula for the forcemeat of the fish is not given here but is found in ℞ No. 406--stuffed Sepia, a fish akin to the calamary. IV SEPIA, CUTTLEFISH _IN SEPIIS_ [406] STUFFED SEPIA _IN SEPIA FARSILI_ PEPPER, LOVAGE, CELERY SEED, CARRAWAY, HONEY, BROTH, WINE, BASICCONDIMENTS [1] HEAT [in water] THROW IN THE CUTTLEFISH; [when done]SPLIT, THEN STUFF THE CUTTLEFISH [2] WITH [the following forcemeat]BOILED BRAINS, THE STRINGS AND SKIN REMOVED, POUND WITH PEPPER, MIX INRAW EGGS UNTIL IT IS PLENTY. WHOLE PEPPER [to be added]. TIE [thefilled dish] INTO LITTLE BUNDLES [of linen] AND IMMERSE IN THE BOILINGSTOCK POT UNTIL THE FORCEMEAT IS PROPERLY COOKED. [1] _Condimenta coctiva_--salt, herbs, roots. [2] G. -V. Treat this as a separate formula. [407] BOILED CUTTLEFISH [1] _SEPIAS ELIXAS AB AHENO_ [2] ARE PLACED IN A COPPER KETTLE WITH COLD [WATER] AND PEPPER, LASER, BROTH, NUTS, EGGS, AND [any other] SEASONING YOU MAY WISH. [1] List. Connects this article with the foregoing. [2] Tor. _aheno_ for copper kettle; List. _amylo_. [408] ANOTHER WAY TO COOK CUTTLEFISH _ALITER SEPIAS_ PEPPER, LOVAGE, CUMIN, GREEN CORIANDER, DRY MINT, YOLKS, HONEY, BROTH, WINE, VINEGAR, AND A LITTLE OIL. WHEN BOILING BIND WITH ROUX. V POLYPUS [1] _IN POLYPO_ [409] POLYPUS _IN POLYPO_ [cook with] PEPPER, LOVAGE, BROTH, LASER, GINGER [2] AND SERVE. [1] The polypus, or eight-armed sepia, has been described by Plinius, Galen, Cicero, Diocles, Athenæus and other ancient writers. The ancients praise it as a food and attribute to the polypus the power of restoring lost vitality: _molli carne pisces, & suaves gustu sunt, & ad venerem conferunt_--Diocles. Wanting in the Vat. Ms. [2] Wanting in List. And G. -V. Ex Tor. P. 100. VI OYSTERS _IN OSTREIS_ [410] OYSTERS [1] _IN OSTREIS_ TO OYSTERS WHICH WANT TO BE WELL SEASONED ADD [2] PEPPER, LOVAGE, YOLKS, VINEGAR, BROTH, OIL, AND WINE; IF YOU WISH ALSO ADD HONEY [3]. [1] Wanting in the Vat. Ms. [2] Tor. Sentence wanting in the other texts. [3] Cf. No. 14 for the keeping of oysters. It is not likely that the oysters brought from Great Britain to Rome were in a condition to be enjoyed from the shell--raw. The above formula appears to be a sort of oyster stew. VII [411] ALL KINDS OF BIVALVES _IN OMNE GENUS CONCHYLIORUM_ [1] FOR ALL KINDS OF SHELLFISH USE PEPPER, LOVAGE, PARSLEY, DRY MINT, ALITTLE MORE OF CUMIN, HONEY, AND BROTH; IF YOU WISH, ADD [bay] LEAVESAND MALOBATHRON [2]. [1] Wanting in the Vat. Ms. [2] Cf. Note to ℞ No. 399. The shellfish is cooked or steamed with the above ingredients. VIII SEA URCHINS _IN ECHINO_ [412] SEA URCHIN _IN ECHINO_ TO PREPARE SEA URCHIN TAKE A NEW EARTHEN POT, A LITTLE OIL, BROTH, SWEET WINE, GROUND PEPPER, AND SET IT TO HEAT; WHEN BOILING PUT THEURCHINS IN SINGLY. SHAKE THEM WELL, LET THEM STEW, AND WHEN DONESPRINKLE WITH PEPPER AND SERVE. Plinius states that only a few small parts of the sea urchin are edible. [413] ANOTHER METHOD _ALITER [IN] ECHINO_ PEPPER, A LITTLE COSTMARY, DRY MINT, MEAD, BROTH, INDIAN SPIKENARD, AND [bay or nard] LEAVES. [414] PLAIN BOILED _ALITER_ PUT THE SEA URCHINS SINGLY IN BOILING WATER, COOK, RETIRE, AND PLACEON A PLATTER. [415] IN CHAFING DISH _IN THERMOSPODIO_ [1] [To the meat of sea urchins, cooked as above, add a sauce made of bay]LEAVES, PEPPER, HONEY, BROTH, A LITTLE OIL, BIND WITH EGGS IN THE HOTWATER BATH [2] SPRINKLE WITH PEPPER AND SERVE. [1] This formula is combined with the preceding in the original. [2] Thermospodium; in this respect resembling seafood à la Newburgh. The thermospodium is an elaborate food and drink heater, used both in the kitchen and in the dining room. Our drawing illustrates an elaborate specimen which was used to prepare dishes such as this one in front of the guests. [416] SALT SEA URCHIN _IN ECHINO SALSO_ [The cooked meat of] SALT SEA URCHIN IS SERVED UP WITH THE BEST [fish]BROTH, REDUCED WINE AND PEPPER TO TASTE. Undoubtedly a commercial article like crabmeat today. The sea urchins were cooked at the fisheries, picked, shells, refuse discarded, the meat salted and marketed. The fish was also salted in the shell as seen in the following: [417] ANOTHER WAY _ALITER_ TAKE SALT SEA URCHINS, ADD THE BEST BROTH AND TREAT THEM IN A MANNERAS TO LOOK LIKE FRESH THAT HAVE JUST COME OUT OF THE WATER. IX MUSSELS _IN MITULIS_ [1] [418] MUSSELS _IN MITULIS_ BEST [2] BROTH, FINELY CUT LEEKS, CUMIN, RAISIN WINE, MUST [3] AND ADDWATER TO MAKE A MIXTURE IN WHICH TO COOK THE MUSSELS. [1] Variously spelled _mytilus_, _mitylus_, _mutulus_, an edible mussel. Tor. And List. _merula_, merling, whiting, Fr. _merlan_. _Merula_ also is a blackbird, which is out of place here. The Vat. Ms. Reads _in metulis_. [2] Tor. [3] Tor. _vinum mustum_; List. _v. Mixtum_. X SARDINES, BABY TUNNY, MULLET _IN SARDA _[1]_ CORDULA _[2]_ MUGILE_ [3] [419] STUFFED SARDINE _SARDAM FARSILEM_ PROPERLY, OUGHT TO BE TREATED IN THIS MANNER: THE SARDINE IS BONED ANDFILLED WITH CRUSHED FLEA-BANE, SEVERAL GRAINS OF PEPPER, MINT, NUTS, DILUTED WITH HONEY, TIED OR SEWED, WRAPPED IN PARCHMENT AND PLACED INA FLAT DISH ABOVE THE STEAM RISING FROM THE STOVE; SEASON WITH OIL, REDUCED MUST AND ORIGANY [4]. [1] The freshly caught sardine. [2] _Cordyla_, _cordilla_, the young or the fry of tunny. [3] _Mugil_, sea-mullet. [4] Tor. Origany; List. _alece_, with brine. [420] ANOTHER PREPARATION OF SARDINES _SARDA ITA FIT_ COOK AND BONE THE SARDINES; FILL WITH CRUSHED PEPPER, LOVAGE, THYME, ORIGANY, RUE, MOISTENED WITH DATE WINE, HONEY; PLACE ON A DISH, GARNISH WITH CUT HARD EGGS. POUR OVER A LITTLE WINE, VINEGAR, REDUCEDMUST, AND VIRGIN OIL. [421] SAUCE FOR SARDINES _IUS IN SARDA_ PEPPER, ORIGANY, MINT, ONIONS, A LITTLE VINEGAR, AND OIL. Resembling our _vinaigrette_. [422] ANOTHER SAUCE FOR SARDINES [1] _IUS ALIUD IN SARDA_ PEPPER, LOVAGE, DRY MINT [2] COOKED, ONION [chopped], HONEY, VINEGAR, DILUTE WITH OIL, SPRINKLE WITH CHOPPED HARD EGGS. [1] Another _Vinaigrette_. [2] Tac. And Tor. _mentam aridam coctam_, dry mint cooked, which is reasonable, to soften it. Hum. , G. -V. Dry mint, cooked onion; there is no necessity to cook the onion. As a matter of fact, it should be chopped raw in this dressing. The onion is wanting in Tac. And Tor. [423] SAUCE FOR BROILED BABY TUNNY _IUS IN CORDULA ASSA_ PEPPER, LOVAGE, CELERY SEED, MINT, RUE, FIGDATE [or its wine] HONEY, VINEGAR, WINE. ALSO SUITABLE FOR SARDINES. [424] SAUCE FOR SALT SEA-MULLET _IUS IN MUGILE SALSO_ PEPPER, LOVAGE, CUMIN, ONION, MINT, RUE, SAGE [1], DATE WINE, HONEY, VINEGAR, MUSTARD AND OIL. [1] Tor. _calva_; G. -V. _calvam_. Does not exist. Hum. _calva legendum puto salvia_. [425] ANOTHER SAUCE FOR SALT SEA-MULLET _ALITER IUS IN MUGILE SALSO_ PEPPER, ORIGANY, ROCKET, MINT, RUE, SAGE [1], DATE WINE, HONEY, OIL, VINEGAR AND MUSTARD. [1] Same as above. XI [1] [426] SAUCE FOR CATFISH, BABY TUNNY AND TUNNY _IUS IN SILURO _[2]_ IN PELAMYDE _[3]_ ET IN THYNNO_ [4] TO MAKE THEM MORE TASTY USE [5] PEPPER, LOVAGE, CUMIN, ONIONS, MINT, RUE, SAGE [6] DATE WINE, HONEY, VINEGAR, MUSTARD AND OIL. [1] The twelve chapters of Book IX, as shown in the beginning of the text are here increased to fourteen by G. -V. , to wit, XII, _IUS IN MULLO TARICHO_ and XIII, _SALSUM SINE SALSO_, but these are more properly included in the above chapter XI, as does Tor. All of the above fish were salt, and probably were important commercial articles. The _silurus_, for instance, is best in the river Danube in the Balkans, while the red mullet, as seen in ℞ No. 427 came from the sea of Galilee. Cf. ℞ Nos. 144, 149. [2] _Silurus_, probably the sly silurus, or sheatfish, in the U. S. Called horn-pout--a large catfish. [3] _Pelamis_, a tunny before it is a year old. [4] Tunny, Tunafish. [5] Tor. Wanting in the others. [6] Cf. Note 1 to ℞ No. 424. XII [427] SAUCE FOR SALT RED MULLET _IUS IN MULLO _[1]_ TARICHO_ [2] IF IN NEED OF CONDIMENTS USE [3] PEPPER, RUE, ONIONS, DATES, GROUNDMUSTARD; MIX ALL WITH [flaked meat of] SEA URCHINS, MOISTEN WITH OIL, AND POUR OVER THE FISH WHICH IS EITHER FRIED OR BROILED, OMITTING SALT[4]. [1] Tor. _mulo_, the red sur-mullet--a very esteemed fish. [2] Tarichea, town of Galilee, on the sea of Galilee. Salt mullet as prepared at Tarichea was known as _Tarichus_. This became finally a generic name for all kinds of salt fish, whether coming from Tarichea or from elsewhere. We have an interesting analogy in "Finnan Haddie, " smoked Haddock from Findon, Scotland, corrupted into "Finnan, " and now used for any kind of smoked Haddock. Cf. ℞ Nos. 144, 149. [3] Tor. Quite correctly, he questions the need of condiments for salt fish. [4] List. Uses this last sentence as the title for the next formula, implying that more salt be added to the salt fish; Tor. Is explicit in saying that no salt be added which of course, is correct. XIII ANOTHER WAY, WITHOUT SALT [PORK?] _ALITER, SINE SALSO_ [1] [428] FISH LIVER PUDDING _SALSUM, SINE SALSO_ [2] COOK THE LIVER [of the mullet] CRUSH [3] AND ADD PEPPER, EITHER BROTHOR SALT [4] ADD OIL, LIVER OF HARE, OR OF LAMB [5] OR OF CHICKEN, AND, IF YOU LIKE, PRESS INTO A FISH MOULD [6] [unmould, after baking]SPRINKLE WITH VIRGIN OIL [7]. [1] Tor. [2] G. -V. Plainly, a contradiction. The possible meaning may be, "Salt Fish, without salt pork" as salt fish is frequently served with bacon. [3] Dann. Crush the liver, which is probably correct. A paste or forcemeat of the livers and fish were made. [4] The addition of salt would be superfluous if the liver of salt meat is used, excepting if the liver of hare, etc. , predominated. [5] G. -V. Or liver of kid, wanting in Tor. [6] Such fish-shape moulds existed, made of bronze, artistically finished, same as we possess them today; such moulds were made in various styles and shapes. Cf. ℞ No. 384. [7] This is an attempt to make a "fish" of livers, not so much with the intention to deceive as to utilize the livers in an attractive way. A very nutritious dish and a most ingenious device, requiring much skill. This is another good example of Roman cookery, far from being extravagant as it is reputed to be, it is economical and clever, and shows ingenuity in the utilization of good things which are often discarded as worthless. [429] ANOTHER WAY, FOR A CHANGE! _ALITER VICEM GERENS SALSI_ [1] CUMIN, PEPPER, BROTH, WHICH CRUSH, ADDING A LITTLE RAISIN WINE, ORREDUCED WINE, AND A QUANTITY OF CRUSHED NUTS. MIX EVERYTHING WELL, INCORPORATE WITH THE SALT [2] [fish]; MIX IN A LITTLE OIL AND SERVE. [1] G. -V. _Alter vice salsi_. [2] Tor. _& salibus imbue_; List. _& salsa redde_. There is no sense to Lister's version, nor can we accept G. -V. Who have _et salari defundes_. [430] ANOTHER WAY _ALITER SALSUM IN _[1]_ SALSO_ TAKE AS MUCH CUMIN AS YOUR FIVE FINGERS WILL HOLD; CRUSH HALF OF THATQUANTITY OF PEPPER AND ONE PIECE OF PEELED GARLIC, MOISTEN WITH BROTHAND MIX IN A LITTLE OIL. THIS WILL CORRECT AND BENEFIT A SOUR STOMACHAND PROMOTE DIGESTION [2]. [1] Tor. , G. -V. _sine_. [2] The title has reference to salt fish or salt pork; but the formula obviously is of a medicinal character and has no place here. XII [XIV] [431] BAIAN SEAFOOD STEW _EMBRACTUM _[1]_ BAIANUM_ [2] MINCED [poached] OYSTERS, MUSSELS [3] [or scallops] AND SEA NETTLESPUT IN A SAUCE PAN WITH TOASTED NUTS, RUE, CELERY, PEPPER, CORIANDER, CUMIN, RAISIN WINE, BROTH, REDUCED WINE AND OIL. [1] List. _emphractum_--a caudle, a stew. Seafood stews of this sort are very popular in the South of Europe, the most famous among them being the _Bouillabaisse_ of Marseilles. [2] Baiæ, a very popular seaside resort of the ancients located in the bay of Naples. The stew was named after the place. Horace liked the place but Seneca warned against it. [3] Tor. _spondylos_; List. _sphondylos_--scallops. Both terms, if used in connection with the shellfish are correct. Lister in several places confuses this term with _spongiolus_--mushroom. This instance is the final vindication of Torinus, whose correctness was maintained in ℞ Nos. 41, 47, 115, _seq. _; 120, 121, 183, 309, _seq. _ END OF BOOK IX [1] _EXPLICIT APICII THALASSA LIBER NONUS_ [2] [1] It appears to us that Book IX and the following, Book X, judging from its recipes, phraseology and from other appearances is by a different author than the preceding books. (Long after having made this observation, we learn from Vollmer, Studien, that Books IX and X were missing in the Archetypus Fuldensis. ) [2]. Tac. {Illustration: ROAST PLATTER The indenture is corrugated to receive the juices of the roast. Hildesheim Treas. } {Illustration: TITLE PAGE, TORINUS EDITION, BASEL, 1541 Inscribed with comments by Lappius, contemporary scholar. The fly-leafbears the autograph of M. Tydeman, 1806, and references to the aboveLappius. There are further inscriptions by ancient hands in Latin andFrench, referring to the Barnhold [_sic_] Apicius, to The Diaitetike, to Aulus Cornelius, Celsus, Hippocrates and Galen. Also complaintsabout the difficulties to decipher the Apician text. } {Transcription: CAELII APITII SVMMI ADVLATRICIS MEDICINÆ artificis DE RE CVLINARIA Libri x. Recens è tenebris eruti, & à mendis uindicati, typisque summa diligentia excusi. PRÆTEREA, P. PLATINÆ CREMONENSIS VIRI VNDECVNQVE DOCTISSIMI, De tuenda ualetudine, Natura rerum, & Popinæ scientia Libri x. Ad imitationem C. APITII ad unguem facti. AD HÆC, PAVLI ÆGINETÆ DE FACVLTATIBVS ALIMENTORVM TRACTATVS, ALBANO TORINO INTERPRETE. _Cum INDICE copiosissimo. _ BASILEÆ. _________ M. D. XLI. } APICIUS Book X {Illustration: SHALLOW SAUCE PAN The plain bowl is molded, the fluted handle ends in a head of theyoung Hercules in a lion's skin, with the paws tied under the neck. This corresponds somewhat to our modern chafing dish pan both in sizeand in utility. This pan was used in connection with the plainthermospodium for the service of hot foods in the dining room. Ntl. Mus. , Naples, 73438; Field M. , 24032. } {Illustration: CACCABUS Stewpot, kettle, marmite. The cover fits over the mouth. The rings inwhich the bail plays are attached by rivets to a sort of collarencircling the neck of the pot. Ntl. Mus. , Naples, 74775; Field M. , 24173. } BOOK X. THE FISHERMAN [1] _Lib. X. Halieus_ CHAP. I. DIFFERENT KINDS OF FISH. CHAP. II. MURENAS. CHAP. III. EEL. The numbers of the chapters differ in the various texts. I [432] A SAUCE FINES HERBES FOR FRIED FISH _IUS DIABOTANON _[2]_ PRO _[3]_ PISCE FRIXO_ USE ANY KIND OF FISH. PREPARE [clean, salt, turn in flour] SALT [4]AND FRY IT. CRUSH PEPPER, CUMIN, CORIANDER SEED, LASER ROOT, ORIGANY, AND RUE, ALL CRUSHED FINE, MOISTENED WITH VINEGAR, DATE WINE, HONEY, REDUCED MUST, OIL AND BROTH. POUR IN A SAUCE PAN, PLACE ON FIRE, WHENSIMMERING POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER AND SERVE. [1] This chapter principally deals with fish sauces. Apparently it is by a different author than Books I-VIII, which have many formulæ for fish. While we have no direct proof, we are inclined to believe that Book X is a Roman version of a Greek treatise on fish sauces, a monograph, of which there existed many, according to Athenæus, which specialized on the various departments of cookery. [2] Tor. _Diabotom_ (in Greek characters); Greek, relating to herbs. [3] Tor. G. -V. _in_. [4] G. -V. _salsas_. [433] SAUCE FOR BOILED FISH _IUS IN PISCE ELIXO_ PEPPER, LOVAGE, CUMIN, SMALL ONIONS, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD, A LITTLE OIL; HEAT THIS SAUCE, AND IF YOUWISH [it to be richer, add] RAISINS. [434] ANOTHER SAUCE FOR BOILED FISH _ALITER IN PISCE ELIXO_ [1] CRUSH PEPPER, LOVAGE, GREEN CORIANDER, SATURY, ONION, [hard] BOILEDYOLKS, RAISIN WINE, VINEGAR, OIL AND BROTH. [1] Tor. _frixo_--fried fish, although his heading reads _elixo_. [435] ANOTHER SAUCE FOR BOILED FISH _ALITER IUS IN PISCE ELIXO_ PREPARE THE FISH CAREFULLY; IN THE MORTAR PUT SALT, CORIANDER SEED, CRUSH AND MIX WELL; TURN THE FISH THEREIN, PUT IT IN A PAN, COVER ITAND SEAL IT WITH PLASTER [1] COOK IT IN THE OVEN. WHEN DONE RETIRE[the fish from the pan] SPRINKLE WITH STRONG VINEGAR AND SERVE. [1] Remarkable culinary ingenuity, resembling in principle the North American Indian method of cooking whitefish wrapped in clay. Today we use flour and water made into a stiff paste to seal a pan hermetically if no "pressure cooker" is available. This formula cannot be classified under "Sauce for Boiled Fish. " [436] ANOTHER SAUCE FOR BOILED FISH _ALITER IUS IN PISCE ELIXO_ WHEN THE FISH IS PREPARED, PUT THE SAME IN A FLAT PAN WITH CORIANDERSEED, WATER AND GREEN DILL; WHEN COOKED SPRINKLE WITH VINEGAR ANDSERVE [1]. [1] Another fair example of the incompleteness, on the one hand, of the directions, and of the superfluity, on the other hand, of words such as the initial and the closing words, which characterizes so many of the formulæ. This is characteristic of ever so many culinary authors of all ages, who, lacking literary training, assume that the reader is thoroughly versed with the methods indicated. A versatile modern author would have said: "Poach the filleted fish in small water seasoned with coriander seed and green dill; sprinkle with vinegar before serving. " He mentioned neither the salt nor the oil which he undoubtedly used. [437] ALEXANDRINE [1] SAUCE FOR BROILED FISH _IUS ALEXANDRINUM IN PISCE ASSO_ PEPPER, DRY ONIONS [shallots] LOVAGE, CUMIN, ORIGANY, CELERY SEED, STONED DAMASCUS PRUNES [pounded in the mortar] FILLED UP [2] WITHVINEGAR, BROTH, REDUCED MUST, AND OIL, AND COOK IT. [1] Alexandria, Egyptian city, at the mouth of the river Nile, third of the three great cities of antiquity excepting Carthage during Apicius' time a rival of Rome and Athens in splendor and commerce. Most important as a Mediterranean port, where fishing and fish eating was (and still is) good. [2] G. -V. _mulsum_, mead. [438] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH _ALITER IUS ALEXANDRINUM IN PISCE ASSO_ PEPPER, LOVAGE, GREEN CORIANDER, SEEDLESS RAISINS, WINE, RAISIN WINE, BROTH, OIL, COOKED TOGETHER. [439] ANOTHER ALEXANDRINE SAUCE FOR BROILED FISH _ALITER IUS ALEXANDRINUM IN PISCE ASSO_ PEPPER, LOVAGE, GREEN CORIANDER, ONIONS, STONED DAMASCUS PRUNES, RAISIN WINE, BROTH, OIL AND VINEGAR, AND COOK. [440] SAUCE FOR BROILED CONGER _IUS IN CONGRO ASSO_ PEPPER, LOVAGE, CRUSHED CUMIN, ORIGANY, DRY ONIONS, HARD YOLKS, WINE, MEAD, VINEGAR, BROTH, REDUCED MUST, AND COOK. G. -V. _Gongo_. [441] SAUCE FOR HORNED FISH [1] _IUS IN CORNUTAM_ [1] PEPPER, LOVAGE, ORIGANY, ONIONS, SEEDLESS RAISINS, WINE, HONEY, VINEGAR, BROTH, OIL; AND COOK IT [2] [1] _Cornuta_, _cornutus_--"horned, " "having horns"--an unidentified sea fish. [2] Goll. Collects all succeeding formulæ for sauces into one. [442] SAUCE FOR BROILED MULLET _IUS IN MULLOS ASSOS_ PEPPER, LOVAGE, RUE, HONEY, NUTS, VINEGAR, WINE, BROTH, A LITTLE OIL;HEAT AND POUR OVER [1]. [1] List. Is of the opinion that this is fresh mullet, while salt mullet was treated in the preceding formulæ. [443] ANOTHER SAUCE FOR BROILED MULLET _ALITER IUS IN MULLOS ASSOS_ RUE, MINT, CORIANDER, FENNEL, --ALL OF THEM GREEN--PEPPER, LOVAGE, HONEY, BROTH, AND A LITTLE OIL. [444] SEASONING FOR BABY TUNNY _IUS IN PELAMYDE ASSA_ PEPPER, LOVAGE, ORIGANY, GREEN CORIANDER, ONION, SEEDLESS RAISINS [1], RAISIN WINE, VINEGAR, BROTH, REDUCED MUST, OIL, AND COOK. [1] Wanting in Tor. [445] THIS SAUCE IS ALSO SUITABLE FOR BOILED [tunny]; IF DESIRED ADD HONEY. [446] SAUCE FOR PERCH _IUS IN PERCAM_ [1] PEPPER, LOVAGE, CRUSHED CUMIN, ONIONS, STONED DAMASCUS PRUNES, WINE, MEAD, VINEGAR, OIL, REDUCED MUST; COOK IT. [1] _Perca_, perch--sea perch or sea bass. [447] SEASONING FOR REDSNAPPER _CONDIMENTUM IN RUBELLIONEM_ [1] PEPPER, LOVAGE, CARRAWAY, WILD THYME, CELERY SEED, DRY ONIONS, WINE, RAISIN WINE, VINEGAR, BROTH AND OIL; BIND WITH ROUX. [1] _Rubellio_--a "reddish" fish; perhaps a species of the red-mullet or red-snapper. Hum. Says the Latins called the fish _rubelliones_, _rubellos_ and _rubros_; the Greeks _erythrinos_ or _erythricos_, because of their reddish color. A fish, according to Athenæus similar to the _pager_ or _pagrus_, _phager_ or _phagrus_, also called _pagur_, which is not quite identified. II [448] SAUCE FOR [BROILED] MURENA _IUS IN MURENA [ASSA]_ [1] PEPPER, LOVAGE, SATURY, SAFFRON [2], ONIONS, STONED DAMASCUS PRUNES, WINE, MEAD, VINEGAR, REDUCED MUST AND OIL; COOK IT [3]. [1] V. Doubting that this is broiled. [2] Tor. _Crocomagma_; List. _crocum magnum_, still used today in some fish preparations, particularly in the Bouillabaisse. [3] The laconic style in which all these fish preparations are given, is very confusing to the uninitiated. We assume that most of these ingredients were used to season the water in which to boil fish; or, to make a _court-bouillon_, a fish-essence of the bones and the trimmings of the fish, in which to poach the sliced fish. The liquor thus gained was reduced and in the moment of serving was bound with roux or with yolks, and the fish was masked with this sauce. The exceptions from this rule are, of course, in cases where the fish was broiled or fried. [449] SAUCE FOR BROILED MURENA _IUS IN MURENA ASSA_ PEPPER, LOVAGE, [stoned] DAMASCUS PRUNES, WINE, MEAD, VINEGAR, BROTH, REDUCED MUST, OIL; COOK IT. [450] ANOTHER SAUCE FOR BROILED MURENA _ALITER IUS IN MURENA ASSA_ PEPPER, LOVAGE, CATMINT [1] CORIANDER SEED, ONIONS, PINE NUTS, HONEY, VINEGAR, BROTH, OIL; COOK IT. [1] _Nepeta montana_--nep. [451] ANOTHER SAUCE FOR BOILED MURENA [1] _ALITER IUS IN MURENA ELIXA_ PEPPER, LOVAGE, DILL, CELERY SEED, CORIANDER, DRY MINT, PINE NUTS, RUE, HONEY, VINEGAR, WINE [2] BROTH, A LITTLE OIL, HEAT AND BIND WITHROUX. [1] Ex Tac. And Tor. ; wanting in List. And G. -V. [2] Tac. ; wanting in Tor. [452] ANOTHER SAUCE FOR BOILED MURENA _ALITER IUS IN MURENA ELIXA_ PEPPER, LOVAGE, CARRAWAY, CELERY SEED [1] CORIANDER, FIGDATES, MUSTARD, HONEY, VINEGAR, BROTH, OIL, REDUCED WINE. [1] List. , Sch. , Dann. Add here which is wanting in Tor. _rhus Syriacum_--Syrian Sumach. The originals are considerably confused on the above and the following formulæ. [453] ANOTHER SAUCE FOR BOILED MURENA _ALITER IUS IN MURENA ELIXA_ PEPPER, LOVAGE, VINEGAR, CELERY SEED, SYRIAN SUMACH [1] FIGDATE WINE, HONEY, VINEGAR, BROTH, OIL, MUSTARD, AND REDUCED MUST. SERVE [2]. [1] See note to ℞ No. 452. [2] Ex Tor. It appears that this formula is a correction of ℞ No. 452, as this is wanting in the other editions. Tor. Also lacks the following formula. In Tac. The above formula follows the next. [454] SAUCE FOR BOILED FISH _IUS IN PISCE ELIXO_ PEPPER, LOVAGE, PARSLEY, ORIGANY, DRY ONIONS, HONEY, VINEGAR, BROTH, WINE, A LITTLE OIL, WHEN BOILING, TIE WITH ROUX AND SERVE IN A SMALLSAUCE BOAT [1]. [1] _in lance_; _lanx_ may also mean a large oblong platter on which fish would be served. Cf. Illustration Oval Dish with Handles. Horace II Sat. 8--_in patina porrecta_--a special dish to hold the cooked _murena_ and to display it to advantage. Such special dishes are found in any good table service, to serve special purposes. Not so long ago special forks and knives were used for fish service which have been gradually discarded. [455] SAUCE FOR BOILED LACERTUS FISH _IUS IN LACERTOS ELIXOS_ [1] PEPPER, LOVAGE, CUMIN, GREEN RUE, ONIONS, HONEY, VINEGAR, BROTH, ALITTLE OIL; WHEN BOILING TIE WITH ROUX [2]. [1] _Lacertus_, an unidentified sea fish. [2] Cf. Note 3 to ℞ No. 448. In G. -V. This formula precedes the above. [456] SAUCE FOR BROILED FISH _IUS IN PISCE ASSO_ A SAUCE FOR [this] BROILED FISH MAKE THUS [1] PEPPER, LOVAGE, THYME, GREEN CORIANDER, HONEY, VINEGAR, BROTH, WINE, OIL, REDUCED MUST; HEATAND STIR WELL WITH A WHIP OF RUE BRANCHES, AND TIE WITH ROUX. [1] Tor. Wanting in others. [457] SAUCE FOR TUNNY _IUS IN THYNNO_ TUNNY, BY MEANS OF THIS SAUCE WILL BE MORE PALATABLE: [1] PEPPER, CUMIN, THYME, CORIANDER, ONIONS, RAISINS, VINEGAR, HONEY, WINE, ANDOIL; HEAT, TIE WITH ROUX, AND SERVE FOR DINNER [2]. [1] and [2] first and last sentences from Tor. , wanting in others. [458] SAUCE FOR BOILED TUNNY _IUS IN THYNNO ELIXO_ PEPPER, LOVAGE, THYME, CRUSHED HERBS [1], ONIONS, FIG DATES [or figwine] HONEY, VINEGAR, BROTH, OIL, MUSTARD AND TIE [2]. [1] _Condimenta mortaria_--herbs crushed in the "mortar"; also pulverized spices. [2] "and tie" wanting in List. Leave it out, and you have an acceptable _vinaigrette_--a cold sauce for cold fish. [459] SAUCE FOR BROILED TOOTH FISH _IUS IN DENTICE ASSO_ [1] SAUCE FOR BROILED TOOTH [1] FISH IS MADE THUS [2] PEPPER, LOVAGE, CORIANDER, MINT, DRY RUE, COOKED QUINCES [3], HONEY, WINE, BROTH, OIL;HEAT AND TIE WITH ROUX. [1] _Dentex_; Hum. _dentex forma auratæ similis, verum major_--the tooth-fish is similar to the dory in shape, though larger. [2] Tor. Sentence wanting in other texts. [3] _Malum Cydonicum. _ [460] BOILED TOOTHFISH _IN DENTICE ELIXO_ [1] PEPPER, DILL, CUMIN, THYME, MINT, GREEN RUE, HONEY, VINEGAR, BROTH, WINE, A LITTLE OIL, HEAT AND TIE WITH ROUX. [1] Ex List. ; wanting in Tor. [461] SAUCE FOR DORY _IUS IN PISCE AURATA_ [1] A SEASONING FOR DORY IS MADE THUS [2] PEPPER, LOVAGE, CARRAWAY, ORIGANY, RUE BERRIES, MINT, MYRTLE BERRIES, YOLKS OF EGG, HONEY, VINEGAR, OIL, WINE, BROTH; HEAT AND USE IT SO. [1] _Aurata_--the "golden" dory. Very esteemed fish. Martial, III, Ep. 90: _Non omnis laudem preliúmque aurate meretur: Sed cui solus erit concha Lucrina cibus_ [2] Tor. Wanting in other texts. [462] SAUCE FOR BROILED DORY. _IUS IN PISCE AURATA ASSA_ A SAUCE WHICH WILL MAKE BROILED DORY MORE TASTY CONSISTS OF [1]PEPPER, CORIANDER, DRY MINT, CELERY SEED, ONIONS, RAISINS, HONEY, VINEGAR, WINE, BROTH AND OIL. [463] SAUCE FOR SEA SCORPION [1] _IUS IN SCORPIONE ELIXO_ PEPPER, CARRAWAY, PARSLEY, FIGDATE WINE, HONEY, VINEGAR, BROTH, MUSTARD, OIL AND REDUCED WINE. [1] Sea scorpion, boiled like shellfish, with the above ingredients; the cold meat is separated from the shell and is eaten with _vinaigrette_ sauce. [464] WINE SAUCE FOR FISH _IN PISCE ŒNOGARUM_ CRUSH PEPPER, RUE, AND HONEY; MIX IN RAISIN WINE, BROTH, REDUCED WINE;HEAT ON A VERY SLOW FIRE. [465] ANOTHER WAY _ALITER_ THE ABOVE, WHEN BOILING, MAY BE TIED WITH ROUX. III EEL [466] SAUCE FOR EEL _IUS IN ANGUILLAM_ EEL WILL BE MADE MORE PALATABLE BY A SAUCE WHICH HAS [1] PEPPER, CELERY SEED, LOVAGE [2], ANISE, SYRIAN SUMACH [3], FIGDATE WINE [4], HONEY, VINEGAR, BROTH, OIL, MUSTARD, REDUCED MUST. [1] Tor. Sentence wanting in other texts. [2] Note the position of lovage in this formula. Usually it follows pepper. We have finally accounted for this peculiarity. Torinus, throughout the original, treats "pepper" and "lovage" as one spice, whereas we have kept the two separate. He believed it to be a certain kind of pepper--_piper Ligusticum_. _Piper_, as a matter of fact, stands for pepper, and _Ligusticum_ is the herb, Lovage, an umbelliferous plant, also called _Levisticum_. The fact that the two words are here separated plainly shows that Torinus has been in the dark about this matter almost to the end. One wonders why he did not change or correct this error in the preceding books. His marginal errata prove that his work was being printed as he wrote it, or furnished copy therefor--namely in installments. Since the printer's type was limited, each sheet was printed in the complete edition, and the type was then used over again for the next sheet. [3] Tor. _thun_. [4] Wanting in Tor. [467] ANOTHER SAUCE FOR EEL _ALITER IUS IN ANGUILLAM_ PEPPER, LOVAGE, SYRIAN SUMACH, DRY MINT, RUE BERRIES, HARD YOLKS, MEAD, VINEGAR, BROTH, OIL; COOK IT. END OF BOOK X THE LAST OF THE BOOKS OF APICIUS _CELII APITII HALIEUS LIBER DECIMUS & ULTIMUS. EXPLICIT_ [Tac. ] {Illustration: CANTHARUS, WINE BOWL OR CUP With elaborate ornamentation: Over a sacred fountain the walls of atheatre, with emblems of a theatrical nature and garlands of flowersand fruits, wine skins, tyrsus, torches, masks and musicalinstruments. Hildesheim Treasure. } {Illustration: OPENING CHAPTER, BOOK I, VENICE, 1503 From the Lancilotus edition, printed by Tacuinus in Venice in 1503. Identical with the two previous editions except for very minorvariants. The rubrication is not completed here. Fine initials werepainted in the vacant spaces by hand; the small letter in the centerof the square being the cue for the rubricator. This practice, aremnant from the manuscript books, was very soon abandoned after theprinting of books became commercialized. } {Transcription: Laseratum Oxyporum Oxygarum digestibile Oenogarum in tubera Hypotrima Mortaria ¶ Ciminatum in ostrea de conchiliis. Apicii Celii epimeles Incipit liber primus conditum paradoxum. Conditi Paradoxi compositio: mellis partes. Xv. In æneum uas mittuntur in præmissis inde sextariis duobus ut in cocturam mellis uinum decoques. Quod igni lento: & aridis lignis calefactum comotum ferula dum coquitur. Si efferuere cœperit uini rore compescitur preter quod subtracto igni in se redit. Cum perfrixerit rursus accenditur Hoc secundo ac tertio fiet ac tum demum remotum a foco postridie despumatur cum piperis unciis iiii. Iam triti masticis scrupulo. Iii. Folii & croci dragmæ singulæ. Dactilorum ossibus torridis quinque hisdem dactilis uino mollitis intercedente prius suffusione uini de suo modo ac numero: ut tritura lenis habeatur: his omnibus paratis supermittes uini lenis sextaria. Xviii. Carbones perfecto addere duo milia. ¶ Conditum meliromum. Ulatorum conditum meliromum perpetuum quod subministratur per uiam peregrinanti. Pp tritum cum melle despumato in cupellam mittis conditi loco. & ad mouendum quantum sit bibendum tantum aut mellis proferas: aut uinum inferas: sed suaserit non nihil uini meliromo mittas adiiciendum propter exitum solutiorem. ¶ Absynthium romanum. Absynthium romanum sic facies. Conditi camerini præceptis utique pro absynthio cessante: in cuius uicem absynthi ponthici purgati terembitique unciam thebaicam dabis. Masticis folii. Iii. Scrupulos senos. Croci scrupulos. Iii. Uini eiusmodi sextarios. Xviii. Carbones amaritudo non exigit. } THE EXCERPTS FROM APICIUS BY VINIDARIUS {Illustration: BREVIS PIMENTORUM Manuscript of the 8th Century. From the Codex Salmasianus, Excerptsfrom Apicius by Vinidarius. } {Transcription: BREVIS PIMENTORUM QUÆ IN DOMO ESSE DEBEANT UT CONDIMENTIS NIHIL DESIT; crocum, piper, zingiber, lasar, folium, baca murræ, costum, cariofilum, spica indica, addena, cardamomum, spica nardi. De seminibus hoc. Dapaber, semen rudæ, baca rutæ, baca lauri, semen aneti, semen api, semen feniculi, semen ligustici, semen erucæ, semen coriandri, cuminum anesum, petro silenum, careum, sisama Apici excerpta. A Vinidario vir intut De siccis hoc lasaris radices, menta, nepeta, saluia, cuppressum, oricanum, zyniperum, cepa gentima, bacas timmi, coriandrum, piretrum, citri fastinaca, cepa ascalonia, radices iunci, anet puleium, ciperum alium, ospera, samsucum, innula, silpium, cardamomum. De liquoribus hoc. Mel, defritum, carinum, apiperium, passum. De nucleis hoc. Nuces maiores nuclos pineos ac midula aballana. De pomis siccis hoc. Damascena, datilos, uva, passa, granata. Hæc omnia in loco sicco pone ne odorem et virtutem perdant. Brevis cyborum. Caccabina minore. Ii. Caccabina fusile. Iii. Ofellas garatas. Iiii. Ofellas assas. V. Aliter ofellas. Vi. Ofellas graton. Vii. Pisces, scorpiones} {Illustration: CACCABUS Stewpot, marmite, or kettle. With a ring base. The cover fits over themouth. Ntl. Mus. , Naples, 74813; Field M. , 24172. } THE EXCERPTS FROM APICIUS BY VINIDARIUS THE ILLUSTRIOUS MAN _Apici Excerpta A Vinidario Viro Inlustri_ FIFTH CENTURY Vinidarius, a Goth, of noble birth or a scientist, living in Italy. Vinithaharjis is the native name. Of his time and life very little isknown. It appears that he was a student of Apicius and that he madecertain excerpts from that book which are preserved in the uncialcodex of Salmasius, sæc. VIII, Paris, lat. 10318. Vollmer in his Apicius commentary says that Salmasius and hispredecessors have accepted them as genuine. Schuch incorporated theserecipes in the Apicius text of his editions, in appropriate places, ashe thought. This course cannot be recommended, although the recipesshould form an integral part of any Apicius edition. M. Ihm, who faithfully reprinted the excerpta in the Archiv f. Lat. Lex. XV, 64, ff. Says distinctly: "These excerpts have nothing to dowith the ten books of Apicius, even if some recipes resemble eachother . .. " and other researchers have expressed the same opinion. Vollmer, however, does not share this view. If I may be permitted to concur with Vollmer, I would say that theexcerpts are quite Apician in character, and that in a sense they fillcertain gaps in the Apicius text, although the language is stronglyvulgarized which may be readily expected to be the case in the age ofVinidarius. The recipes of Anthimus, written around A. D. 511 also confirm theclose relation existing between Vinidarius and Apicius. Anthimus wasthe Greek physician to Theodoric I, (The Great), Frankish king livingin Italy. He was not acquainted with Apicius. SUMMARY OF SPICES _BREVIS PIMENTORUM_ [1] WHICH SHOULD BE IN THE HOUSE ON HAND SO THAT THERE MAY BE NOTHINGWANTING [in the line of condiments]: SAFFRON, PEPPER, GINGER, LASER, LEAVES [laurel-bay-nard], MYRTLE BERRIES, COSTMARY, CHERVIL [2], INDIAN SPIKENARD, ADDENA [3], CARDAMOM, SPIKENARD. [1] _Pigmentorum_--_specierum_--spices. The old _pigmentum_ is really any coloring matter; the word, corrupted to pimento and pimiento is now used for sweet red pepper and also for allspice. [2] _Cariofilu_--_cærefolium_--_Chærephyllon_; Fr. _Cerfeuille_; Ger. _Kerbel_. This should be among the herbs. [3] Not identified. OF SEEDS [to be on hand] _DE SEMINIBUS HOC_ POPPY SEED, RUE SEED, RUE BERRIES, LAUREL BERRIES, ANISE SEED, CELERYSEED, FENNEL SEED, LOVAGE SEED, ROCKET SEED, CORIANDER SEED, CUMIN, DILL, PARSLEY SEED, CARRAWAY SEED, SESAM. OF DRIED [herbs, etc. , to be on hand] _DE SICCIS HOC_ LASER ROOT, MINT, CATNIP, SAGE, CYPRESS, ORIGANY, JUNIPER, SHALLOTS, BACAS TIMMI [1], CORIANDER, SPANISH CAMOMILE, CITRON, PARSNIPS, ASCALONIAN SHALLOTS, BULL RUSH ROOTS, DILL, FLEABANE, CYPRIAN RUSH, GARLIC, LEGUMES [2], MARJORAM [3], INNULA [4] SILPHIUM, CARDAMOM. [1] Not identified. Perhaps the seed of thyme, though the word _bacas_ would be out of place there. [2] _Ospera_, i. E. , _Osperios_. [3] _Samsucu_, i. E. , _sampsuchum_ Elderberries? [4] Not identified; perhaps _laurus innubus_, dried virgin laurel leaves. OF LIQUIDS [to be on hand] _DE LIQUORIBUS HOC_ HONEY, REDUCED MUST, REDUCED WINE, APIPERIU [1] RAISIN WINE. [1] Not identified. We take it to be honey mead, or some other honey preparation, maybe, _piperatum_, pepper sauce. OF NUTS [to be on hand] _DE NUCLEIS HOC_ LARGER NUTS, PINE NUTS, ALMONDS [1] HAZELNUTS [filberts] [2]. [1] _Acmidula_, i. E. , _amygdala_. [2] _Aballana_--_abellana_--_abellinæ_--_avellana_; Fr. _avelline_. OF DRIED FRUITS [to be on hand] _DE POMIS SICCIS HOC_ DAMASCUS PRUNES, DATES, RAISINS, POMEGRANATES. ALL OF THESE THINGS STORE IN A DRY PLACE SO THAT THEY MAY LOSE NEITHERFLAVOR NOR [other] VIRTUES. SUMMARY OF DISHES [1] _BREUIS CYBORV_ [1] I. CASSEROLE OF VEGETABLES AND CHICKEN _CACCABINA MINORE_ II. STUFFED CHARTREUSE _CACCABINA FUSILE_ III. BRAISED CUTLETS _OFELLAS GARATAS_ IV. ROAST MEAT BALLS _OFELLAS ASSAS_ V. GLAZED CUTLETS _ALITER OFELLAS_ VI. MEAT BALLS WITH LASER _OFELLAS GRATON_ VII. SEA SCORPION WITH TURNIPS _PISCES SCORPIONES RAPULATAS_ VIII. ANY KIND OF FISH, FRIED _PISCES FRIXOS CUIUSCUMQUE GENERIS_ IX. FRIED FISH _ITEM PISCES FRIXOS_ X. ROAST [Grilled] FISH _PISCES ASSOS_ XI. FRIED FISH AND WINE SAUCE _PISCES INOTOGONON_ XII. SARDINES, BABY TUNNY, WHITING _SARDAS_ XIII. FISH STEWED IN WINE _ITEM PISCES INOTOGONON_ XIV. STEWED MULLET WITH DILL _MULLOS ANETATOS_ XV. MULLET, DIFFERENT STYLE _ALITER MULLOS_ XVI. MURENA AND EEL _MURENAS ET ANGUILLAS_ XVII. SPINY LOBSTER AND SQUILL _LUCUSTAS ET ISQUILLAS_ XVIII. BOILED FISH _PISCES ELIXOS_ XIX. A DISH OF SOLE AND EGGS _PATINAS OBORUM_ XX. SUCKLING PIG, CORIANDER SAUCE _PORCELLO CORIANDRATU_ XXI. SUCKLING PIG, WINE SAUCE _PORCELLO IN OCCUCTU_ XXII. PORK, PAN GRAVY _PORCELLO EO IURE_ XXIII. PORK SPRINKLED WITH THYME _PORCELLO TYMMO CRAPSU_ XXIV. PICKLED PORK _PORCELLU EXOZOME_ XXV. LASER [sauce for] PORK _PORCELLU LASARATU_ XXVI. SAUCE FOR PORK _PORCELLU IUSCELLU_ XXVII. PLAIN LAMB _AGNU SIMPLICE_ XXVIII. KID AND LASER _HEDU LASARATU_ XXIX. THRUSH, HEALTH STYLE _TURDOS APONTOMENUS_ XXX. TURTLEDOVES _TURTURES_ XXXI. SAUCE FOR PARTRIDGE _IUS IN PERDICES_ [1] _Brevis cyboru_ could be nicely and appropriately rendered with "Menu, "--something minute, short, --but this list is not a menu in our modern sense. It is an enumeration of recipe names, a summary of dishes contained in the excerpts. There is considerable variation in the spelling of the names here and in the following. Syllables ending with "u" are invariably abbreviations of "um. " I [468] A CASSEROLE [1] OF VEGETABLE AND CHICKEN _CACCABINAM MINOREM_ ARRANGE DIFFERENT KINDS OF COOKED VEGETABLES IN A CASSEROLE WITH[cooked] CHICKEN INTERSPERSED, IF YOU LIKE; SEASON WITH BROTH AND OIL, SET TO BOIL. NEXT CRUSH A LITTLE PEPPER AND LEAVES, AND MIX AN EGG INWITH THE DRESSING [add this to the vegetables] PRESS [into thecasserole, eliminating the juice] [2]. [1] The dish resembles a chartreuse. [2] Juice should be extracted before the addition of the egg, if the dish is to be unmoulded. Ia [469] THE SAME, WITH ANOTHER DRESSING, A CABBAGE _CHARTREUSE_ _ALIAS: TRITURA UNDE PERFUNDES CACCABINAM_ CRUSH WHATEVER QUANTITY OF LEAVES IS REQUIRED WITH CHERVIL AND ONE ANDA QUARTER PART OF LAUREL BERRIES, A MEDIUM-SIZED BOILED CABBAGE, CORIANDER LEAVES, DISSOLVE WITH ITS OWN JUICE, STEAM IN THE HOT ASHES, BUT FIRST PLACE IN A MOULD [when stiff unmould on a platter] DECORATE, POUR UNDER A WELL-SEASONED SAUCE, AND SO SERVE [1]. [1] Either the vegetables and chicken of ℞ No. 468 are combined with this dressing or a purée of the above cabbage, etc. , is made, which will make this an integral dish. The instructions are vague enough to leave room for this choice; but there can be no doubt but what we have here a formula for a vegetable purée or a pudding, a genuine "Chartreuse, " such as were prepared in the fancy moulds so popular in old Rome. The "Chartreuse, " then, is not original with the vegetarian monks of the monastery by that name, the Carthusians. II [470] A STUFFED CHARTREUSE _CACCABINAM _[1]_ FUSILEM_ [Take cooked] MALLOWS, LEEKS, BEETS, OR COOKED CABBAGE SPROUTS [shootsor tender strunks] THRUSHES [roast] AND QUENELLES OF CHICKEN, TIDBITSOF PORK OR SQUAB CHICKEN AND OTHER SIMILAR SHREDS OF FINE MEATS THATMAY BE AVAILABLE; ARRANGE EVERYTHING ALTERNATELY IN LAYERS [in a mouldor in a casserole]. CRUSH PEPPER AND LOVAGE WITH 2 PARTS OF OLD WINE, 1 PART BROTH, 1 PART HONEY AND A LITTLE OIL. TASTE IT; AND WHEN WELLMIXED AND IN DUE PROPORTIONS PUT IN A SAUCE PAN AND ALLOW TO HEATMODERATELY; WHEN BOILING ADD A PINT OF MILK IN WHICH [about eight]EGGS HAVE BEEN DISSOLVED; [next] POUR [this spiced custard] OVER [thelayers of vegetables and meats, heat slowly without allowing to boil]AND WHEN CONGEALED SERVE [either in the casserole, or carefullyunmould the dish on a service platter] [2]. [1] It is interesting to note how the generic terms, _salacaccabia_ and _caccabina_ have degenerated here. In these formulas the terms have lost all resemblance to the former meaning, the original "salt meat boiled in a pot. " Such changes are very often observed in the terminology of our modern kitchens, in every language. They make the definition of terms and the classification of subjects extremely difficult. They add much to the confusion among cooks and guests in public dining places and create misunderstandings that only an expert can explain. [2] This dish affords an opportunity for a decorative scheme by the arrangement of the various vegetables and meats in a pleasing and artistic manner, utilizing the various colors and shapes of the bits of food as one would use pieces of stone in a mosaic. Of course, such a design can be appreciated only if the chartreuse is served unmoulded, i. E. If the cook succeeds in unmoulding it without damaging the structure. III [471] BRAISED CUTLETS _OFELLAS GARATAS_ [1] PLACE THE MEAT IN A STEW PAN, ADD ONE POUND [2] OF BROTH, A LIKEQUANTITY OF OIL, A TRIFLE OF HONEY, AND THUS BRAISE [3]. [1] Derived from _garum_ or _œnogarum_, the wine sauce. These are supposed to be meat balls or cutlets prepared with garum, but the _garum_ is not mentioned in the formula. This also illustrates the interesting etymology of the word. It is not recognized in every-day ancient language because it is a typical technical term, the much complained-of _lingua culinaria_. We find, therefore, that--at least in this instance--_garum_ no longer stands for a sauce made from the fish, _garus_, but that _garum_ has become a generic term for certain kinds of sauces. Danneil renders _garatus_ with _lasaratus_, which is clearly out of place. [2] In this instance, and in several others, and also according to Sueton. Cæs. Fluids were weighed. What idea could be more practical, useful and more "modern" than this? Sheer commercial greed, stubbornness, indolence have thus far made futile all efforts towards more progressive methods in handling food stuffs, particularly in the weighing of them and in selling them by their weight. Present market methods are very chaotic, and are kept purposely so to the detriment of the buyer. [3] The original: _et sic frigis_. --_Frigo_ is equivalent to frying, drying, parching; the word here has taken on a broader meaning, because the "frying" process is clearly out of question here. It appears that the terminology of _frigo_ and that of _asso_ in the next formula, has not been clearly defined. As a matter of fact, not many modern cooks today are able to give a clear definition of such terms as frying, broiling, roasting, braising, baking, which are thus subject to various interpretations. IV [472] ROAST MEAT BALLS _OFELLAS ASSAS_ MEATBALLS [previously sauté], CAREFULLY PREPARED, ARRANGE IN A SHALLOWSTEW PAN AND BRAISE THEM IN WINE SAUCE; AFTERWARDS SERVE THEM IN THESAME SAUCE OR GRAVY, SPRINKLED WITH PEPPER. V [473] GLAZED CUTLETS _ALITER OFELLAS_ THE MEAT PIECES ARE BRAISED [1] IN BROTH AND ARE GLAZED [2] WITH HOTHONEY [3] AND THUS SERVED. [1] Cf. Note 3 to Excerpta III. [2] _unguantur. _ [3] Dann. Oil; G. -V. _melle_--_honey_. It is quite common to use honey for glazing foods. Today we sprinkle meats (ham) with sugar, exposing it to the open heat to melt it; the sugar thus forms a glaze or crust. VI [474] MEAT BALLS WITH LASER _OFELLAS GARATAS_ [1] LASER, GINGER, CARDAMOM, AND A DASH OF BROTH; CRUSH THIS ALL, MIXWELL, AND COOK THE MEAT BALL THEREIN [2]. [1] Cf. Summary of Dishes, and note 1 to Excerpta III. [2] Dann. Adds cumin, due perhaps to the faulty reading of the sentence, _misces cum his omnibus tritis_, etc. VII [475] SEA-SCORPION WITH TURNIPS _PISCES SCORPIONES RAPULATOS_ [1] COOK [the fish] IN BROTH AND OIL, RETIRE WHEN HALF DONE: SOAK BOILEDTURNIPS, CHOP VERY FINE AND SQUEEZE THEM IN YOUR HANDS SO THAT THEYHAVE NO MORE MOISTURE IN THEM; THEN COMBINE THEM WITH THE FISH AND LETTHEM SIMMER WITH PLENTY OF OIL: AND WHILE THIS COOKS, CRUSH CUMIN, HALF OF THAT AMOUNT OF LAUREL BERRIES, AND, BECAUSE OF THE COLOR, ADDSAFFRON; BIND WITH RICE FLOUR TO GIVE IT THE RIGHT CONSISTENCY. ADD ADASH OF VINEGAR AND SERVE. [1] _rapa_, _rapum_: white turnip, rape; "turniped. " VIII [476] [Sauce for] ANY KIND OF FISH, FRIED MAKE THUS: _PISCES FRIXOS CUIUSCUMQUE GENERIS_ CRUSH PEPPER, CORIANDER SEED, LASER ROOT, ORIGANY, RUE, FIGDATES, MOISTEN WITH VINEGAR, OIL, BROTH, ADDING REDUCED MUST, ALL THISPREPARE AND MIX CAREFULLY, PLACE IN SMALL CASSEROLE TO HEAT. WHENTHOROUGHLY HEATED, POUR OVER THE FRIED FISH, SPRINKLE WITH PEPPER ANDSERVE. IX [477] [Sauce for] SAME FRIED FISH MAKE THUS: _ITEM PISCES FRIXOS_ CRUSH PEPPER, LOVAGE [1], LAUREL BERRIES, CORIANDER, AND MOISTEN WITHHONEY, BROTH [2], WINE, RAISIN WINE, OR REDUCED SPICED WINE; COOKTHIS ON A SLOW FIRE, BIND WITH RICE FLOUR AND SERVE. [1] Sch. _ligisticum_. [2] Wanting in Sch. X [478] [Sauce for] ROAST FISH [1] _PISCES ASSOS_ CRUSH PEPPER, LOVAGE, SATURY, DRY ONIONS, MOISTEN WITH VINEGAR, ADDFIGDATES, DILL, YOLKS OF EGG, HONEY, VINEGAR, BROTH, OIL, REDUCEDMUST; ALL THIS MIX THOROUGHLY AND UNDERLAY [the fish with it]. [1] The fish was probably broiled on the _craticula_ (see our illustration). The nature of this sauce is not quite clear. If properly handled, it might turn out to be a highly seasoned mayonnaise, or a vinaigrette, depending on the mode of manipulation; either would be suitable for fried or broiled fish. XI [479] FISH AND WINE SAUCE _PISCES ŒNOTEGANON_ [1] FRY THE FISH; CRUSH PEPPER, LOVAGE, RUE, GREEN HERBS, DRY ONIONS, ADDOIL [wine] BROTH AND SERVE. [1] Ihm and G. -V. _œnoteganon_; _inotogono_ and in the Summary of Dishes _inotogonon_; Sch. _eleogaro_. Rather an obscure term, owing to the diversity of spelling. We would call it a dish stewed in or prepared with wine, although wine is absent in the present formula. However, it is given in XIII, which bears the same name. Dann. Is obviously mistaken in styling this preparation "oil broth. " XII [480] [Cold Sauce for] SARDINES MAKE THUS: _SARDAS _[1]_ SIC FACIES_ CRUSH PEPPER, LOVAGE SEED, ORIGANY, DRY ONIONS, HARD BOILED YOLKS, VINEGAR, OIL; THIS MUST BE COMBINED INTO ONE [2] AND UNDERLAID. [1] A kind of small tunny, which, like our herring, used to be pickled or salt, corresponding to the anchovy. A "sardine, " from the island of Sardinia; _Sardus_, the inhabitant of Sardinia. [2] The absence of detailed instructions as to the manipulation of the yolks, oil and vinegar is regrettable; upon them depends the certainty or uncertainty of whether the ancients had our modern mayonnaise. XIII [481] FISH STEWED IN WINE _PISCES ŒNOTEGANON_ [1] RAW FISH ANY KIND YOU PREFER, WASH [prepare, cut into handy size]ARRANGE IN A SAUCE PAN; ADD OIL, BROTH, VINEGAR, A BUNCH OF LEEKS AND[fresh] CORIANDER, AND COOK: [Meanwhile] CRUSH PEPPER, ORIGANY, LOVAGEWITH THE BUNCHES OF LEEKS AND CORIANDER WHICH YOU HAVE COOKED [withthe fish] AND POUR [this preparation] INTO THE SAUCE PAN. [When thefish is done, retire it and arrange the pieces in the serving dish, casserole, bowl or platter] BRING THE RESIDUE IN THE SAUCE PAN TO ABOILING POINT, ALLOW IT TO REDUCE SLOWLY TO THE RIGHT CONSISTENCY[Strain the sauce of the fish] SPRINKLE WITH PEPPER AND SERVE. [1] Cf. Note to XI. This _œnoteganon_ resembles the _Bouillabaisse_, the famous Marseilles fish chowder. In addition to the above manner it is flavored with saffron. An excellent dish, especially with the judicious addition of onions, parsley, a suspicion of garlic and small sippets of toasted bread. XIV [482] MULLET STEWED WITH DILL MAKE THUS: _MULLOS ANETHATOS _[1]_ SIC FACIES_ PREPARE THE FISH [clean, wash, trim, cut into pieces] AND PLACE IN ASAUCE PAN, ADDING OIL, BROTH, WINE, BUNCHES OF LEEKS, [fresh]CORIANDER, [fresh dill]; PLACE ON FIRE TO COOK. [Meanwhile] PUT PEPPERIN THE MORTAR, POUND IT, ADD OIL, AND ONE PART OF VINEGAR AND RAISINWINE TO TASTE. [This preparation] TRANSFER INTO A SAUCE PAN, PLACE ONTHE FIRE TO HEAT, TIE WITH ROUX, ADD TO THE FISH IN THE SAUCE PAN. SPRINKLE WITH PEPPER AND SERVE. [1] From _anethus_--dill--which is omitted in formula. Sch. _anecatos_, i. E. _submersos_, because the original fails to state the dill in the formula. Such conjecture is not justified. XV [483] MULLET ANOTHER STYLE _ALITER MULLOS_ SCRAPE, WASH, PLACE [the fish] IN A SAUCE PAN, ADD OIL, BROTH, WINEAND A BUNCH OF LEEKS AND [fresh] CORIANDER TO THE MESS, SET ON THEFIRE TO COOK. CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH SOME OF THEFISH'S OWN LIQUOR [from the sauce pan] ADD RAISIN WINE TO TASTE, PUTIT INTO A POT AND ON THE FIRE TO HEAT; TIE WITH ROUX AND PRESENTLY ADDIT TO THE CONTENTS IN THE SAUCE PAN [1] SPRINKLE WITH PEPPER ANDSERVE. [1] It appears that the _patina_ mentioned in this and in the foregoing formula is either a finely wrought metal sauce pan or chafing dish, or a plainer _cumana_, an earthenware casserole; either of which may be used for service at the table. It may be noticed how this manner of preparing fish has a tendency to preserve all the savory flavors and juices of the fish, a process in this respect both rational and economical. XVI [484] MURENA [1], EEL [2] OR MULLET MAKE THUS: _MURENAM AUT ANGUILLAS VEL MULLOS SIC FACIES_ CLEAN THE FISH AND CAREFULLY PLACE IN A SAUCE PAN. IN THE MORTAR PUTPEPPER, LOVAGE, ORIGANY, MINT, DRY ONIONS, CRUSH, MOISTEN WITH A SMALLGLASS OF WINE, HALF OF THAT OF BROTH, AND OF HONEY ONE THIRD PART, ANDA MODERATE AMOUNT OF REDUCED MUST, SAY A SPOONFUL. IT IS NECESSARYTHAT THE FISH BE ENTIRELY COVERED BY THIS LIQUOR SO THAT THERE MAY BESUFFICIENT JUICE DURING THE COOKING. [1] The ancients considered the murena one of the finest of fish; the best were brought from the straits of Sicily. Rich Romans kept them alive in their fish ponds, often large and elaborate marble basins called, _piscina_, fattened the fish, kept it ready for use. Pollio fattened murenas on human flesh, killing a slave on the slightest provocation and throwing the body into the fish pond; he would eat only the liver of such murenas. This is the only case of such cruelty on record, and it has often been cited and exaggerated. [2] Perhaps the sea-eel, or conger, according to Dann. Also very much esteemed. The witty Plautus names a cook in one of his comedies "Congrio, " because the fellow was "slippery. " XVII [485] [Dressing for] SPINY LOBSTER (AND SQUILL) _LOCUSTAM (ET SCILLAM)_ [1] CRUSH PEPPER, LOVAGE, CELERY SEED, POUR IN VINEGAR, BROTH, YOLKS OF[hard boiled] EGGS, MIX WELL TOGETHER [2] AND DRESS [the boiledshellfish meat with it] AND SERVE. [1] Cf. Summary of Dishes. [2] Another of Apicii hasty and laconic formulæ. No indication as to how to use the ingredients named. According to our notion of eating, there is only one way: The shellfish is boiled in aromatic water, allowed to cool off; the meat is then taken out of the shells; the above named ingredients are combined in a manner of a mayonnaise or a vinaigrette, although the necessary oil is not mentioned here. The dressing is poured over the shellfish meat, and the result is a sort of salad or "cocktail" as we have today. XVIII [486] [Sauce] FOR BOILED FISH _IN PISCIBUS ELIXIS_ CRUSH PEPPER, LOVAGE, CELERY SEED, ORIGANY WHICH MOISTEN WITH VINEGAR;ADD PINE NUTS, FIGDATES [1] IN SUFFICIENT QUANTITY, HONEY, VINEGAR, BROTH, MUSTARD, MIX AND COMBINE PROPERLY AND BRING FORTH. [1] Dann. Is undecided as to whether this is dates or date wine; Goll. Thinks it is mustard seed, which is not so bad gastronomically; but the original leaves no room for any doubt. XIX [487] A DISH OF SOLE WITH EGGS _PATINA SOLEARUM EX OVIS_ SCALE [skin] CLEAN [the soles], PLACE IN A [shallow] SAUCE PAN, ADDBROTH, OIL [white] WINE, A BUNCH OF LEEKS AND CORIANDER SEED, PLACE ONFIRE TO COOK, GRIND A LITTLE PEPPER, ORIGANY, MOISTEN WITH THE FISHLIQUOR [from the sauce pan]. TAKE 10 RAW EGGS, BEAT THEM AND MIX WITHTHE REMAINING LIQUOR; PUT IT ALL BACK OVER THE FISH, AND ON A SLOWFIRE ALLOW TO HEAT [without boiling] AND THICKEN TO THE RIGHTCONSISTENCY; SPRINKLE WITH PEPPER [1]. [1] Very similar to _Sole au vin blanc_. Cf. ℞ No. 155. XX [488] SUCKLING PIG, CORIANDER SAUCE _PORCELLUM CORIANDRATUM_ ROAST THE PIG CAREFULLY; MAKE THUS A MORTAR MIXTURE: POUND PEPPER, DILL, ORIGANY, GREEN CORIANDER, MOISTEN WITH HONEY, WINE, BROTH, OIL, VINEGAR, REDUCED MUST. ALL OF THIS WHEN HOT POUR OVER [the roast]SPRINKLE RAISINS, PINE NUTS AND CHOPPED ONIONS OVER AND SO SERVE. XXI [489] SUCKLING PIG, WINE SAUCE _PORCELLUM ÆNOCOCTUM_ [1] TAKE THE PIG, GARNISH [with a marinade of herbs, etc. ] COOK [roast] ITWITH OIL AND BROTH. WHEN DONE, PUT IN THE MORTAR PEPPER, RUE, LAURELBERRIES, BROTH, RAISIN WINE OR REDUCED WINE, OLD WINE, CRUSH ALL, MIXAND PREPARE TO A POINT; DRESS THE PIG ON A SHOWY SERVICE [2] PLATTERAND SERVE. [1] i. E. _œnococtum_, cooked or prepared in wine sauce. [2] Dann. Is of the opinion that the pig is cooked in a copper vessel, because the instructions are to serve it _in patinam aheneam_. XXII [490] PIG, PAN GRAVY _PORCELLUM EO IURE_ ROAST THE PIG IN ITS OWN JUICE; [when done] RETIRE; BIND THE GRAVYWITH ROUX; [strain] PUT IN A SAUCE BOAT AND SERVE. XXIII [491] PIG SPRINKLED WITH THYME _PORCELLUM THYMO SPARSUM_ MILK-FED PIG, KILLED ON THE PREVIOUS DAY, BOIL WITH SALT AND DILL;TRANSFER IT INTO COLD WATER, CAREFULLY KEEPING IT SUBMERGED, TOPRESERVE ITS WHITENESS. THEREUPON [make a cold dressing of thefollowing] GREEN SAVORY HERBS, [fresh] THYME, A LITTLE FLEABANE, HARDBOILED EGGS, ONIONS, [everything] CHOPPED FINE, SPRINKLE EVERYTHING[over the pig which has been taken out of the water and allowed todrip off] AND SEASON WITH A PINT OF BROTH, ONE MEASURE OF OIL, ONE OFRAISIN WINE, AND SO PRESENT IT [1]. [1] We would first mix the liquid components of this dressing with the chopped ingredients and then spread the finished dressing over the pig. Our author, no doubt, had this very process in mind. XXIV [492] PICKLED SUCKLING PIG _PORCELLUM OXYZOMUM_ [1] GARNISH [prepare and marinate] THE PIG CORRECTLY AND PLACE IT IN ALIQUOR PREPARED AS FOLLOWS: PUT IN THE MORTAR 50 GRAINS OF PEPPER, ASMUCH HONEY [2] AS IS REQUIRED, 3 DRY ONIONS, A LITTLE GREEN OR DRYCORIANDER, A PINT OF BROTH, 1 SEXTARIUS OF OIL, 1 PINT OF WATER; [allthis] PUT IN A STEW PAN [braisière] PLACE THE PIG IN IT; WHEN ITCOMMENCES TO BOIL, STIR THE GRAVY QUITE FREQUENTLY [3] SO AS TOTHICKEN IT. SHOULD THE BROTH THUS BE REDUCED [by evaporation] ADDANOTHER PINT OF WATER. IN THIS MANNER COOK [braise] THE PIG TOPERFECTION AND SERVE IT. [1] _exodionum_, and in the Summary of Dishes, _exozome_, i. E. _oxyzomum_. It is curious to note the various spellings and meanings of _oxyzomum_. This is supposed to be a sour sauce or an acid preparation of some kind, yet this recipe does not mention acids. In fact, the presence of honey would make it a sweet preparation. We take it, the "garnish" contains the necessary vinegar or other acids such as lemon juice, wine, etc. _Oxyzomum_ is properly rendered "pickle. " [2] Dann. Oil, occurring twice in his version. [3] _sæpius_; Dann. Confusing _sæpe_ with _cæpa_, renders this "onions sauce. " The same occurs to him in XXVII. XXV [493] PIG WITH LASER _PORCELLUM LASARATUM_ IN THE MORTAR POUND PEPPER, LOVAGE, CARRAWAY, A LITTLE CUMIN, LIVELASER, LASER ROOT, MOISTEN WITH VINEGAR, ADD PINE NUTS, FIGDATES, HONEY, VINEGAR, BROTH, PREPARED MUSTARD, FINISH WITH OIL TO TASTE, ANDPOUR OVER [the roast pig]. XXVI [494] PIG IN SAUCE _PORCELLUM IUSCELLATUM_ IN THE MORTAR PUT PEPPER, LOVAGE, OR ANISE, CORIANDER, RUE, A LAURELBERRY, POUND [all], MOISTENING WITH BROTH, [add] LEEKS, RAISIN WINE, OR A LITTLE HONEY, A LITTLE WINE, AND A LIKE AMOUNT OF OIL. WHEN THISHAS BEEN COOKED TIE WITH ROUX. XXVII [495] PLAIN LAMB [1] _AGNUM SIMPLICEM_ OF THE SKINNED LAMB MAKE SMALL CUTLETS WHICH WASH CAREFULLY ANDARRANGE IN A SAUCE PAN, ADD OIL, BROTH, WINE, LEEKS, CORIANDER CUTWITH THE KNIFE; WHEN IT COMMENCES TO BOIL, STIR VERY FREQUENTLY [2]AND SERVE. [1] Unquestionably the ancient equivalent for "Irish Stew. " [2] Cf. Note 3 to ℞ 492, XXIV; the presence of onion, however, would do no harm here. XXVIII [496] KID WITH LASER _HÆDUM LASARATUM_ THE WELL-CLEANED GUTS OF A KID FILL WITH [a preparation of] PEPPER, BROTH, LASER, OIL [1], AND PUT THEM BACK INTO THE CARCASS WHICH SEWTIGHTLY AND THUS COOK [roast] THE KID [whole]. WHEN DONE PUT IN THEMORTAR RUE, LAUREL BERRIES, AND THEN SERVE THE KID WHICH MEANWHILE HASBEEN RETIRED FROM THE POT WITH ITS OWN DRIPPINGS OR GRAVY. [1] There being only liquids for this filling of the guts, a more solid substance, such as pork forcemeat, eggs, or cereals would be required to make an acceptable filling for the casings of the kid. Furthermore sausage, for such is this in fact, must be thoroughly cooked before it can be used for the filling of the carcass, as not sufficient heat would penetrate the interior during the roasting to cook any raw dressing. XXIX [497] THRUSH "À LA SANTÉ" _TURDOS HAPANTAMYNOS_ [1] CRUSH PEPPER, LASER, LAUREL BERRY, MIX IN CUMIN [2] GARUM AND STUFFTHE THRUSH [with this preparation, [3]] THROUGH THE THROAT [4], TYINGTHEM WITH A STRING. THEREUPON MAKE THIS PREPARATION IN WHICH THEY ARECOOKED: CONSISTING OF OIL, SALT, WATER [5], DILL AND HEADS OF LEEKS. [1] Cf. Summary of Dishes; term not identified, derived from the Greek, meaning to drive away all stomach ills. [2] We use juniper berries today instead of cumin. [3] Cf. Note to ℞ 496, XXVIII. [4] Thrush and other game birds of such small size are not emptied in the usual way: they are cooked with the entrails, or, the intestines are taken out, seasoned, sauté, and are either put back into the carcasses, or are served separately on bread croutons. In this instance, the necessary seasoning is introduced through the throat, a most ingenious idea that can only occur to Apicius. [5] In other instances we have pointed out where a small amount of water was used to clarify the oil used for frying foods. The presence here of water leads us to believe that the thrush were not "cooked, " i. E. "boiled" but that they were fried in a generous amount of oil; this would make the ancient process remarkably similar to the present European way of preparing thrush or fieldfare, or similar game birds. For water used to clarify oil see note 3 to ℞ No. 250. XXX [498] TURTLEDOVES _TURTURES_ OPEN THEM, PREPARE [marinate] CAREFULLY; CRUSH PEPPER, LASER, A LITTLEBROTH, IMMERSE THE DOVES IN THIS PREPARATION SO THAT IT WILL BEABSORBED BY THEM, AND THUS ROAST THEM. XXXI [499] SAUCE FOR PARTRIDGE [1] _IUS IN PERDICES_ CRUSH IN THE MORTAR PEPPER, CELERY, MINT, AND RUE; MOISTEN WITHVINEGAR, ADD FIGDATE [wine], HONEY, VINEGAR, BROTH, OIL; LET IT BOILLIKEWISE AND SERVE. [1] This formula evidently is a fragment. END OF THE SUMMARY OF DISHES [of the Excerpts of Vinidarius] _EXPLI [cit] BREUIS CIBORUM_ [END OF THE RECIPES OF APICIUS] {Illustration: TITLE PAGE, LISTER EDITION, AMSTERDAM, 1709 Lister's second edition was printed at Amsterdam, 1709, by very ableprinters, the Jansson-Wæsbergs. It is a very worthy book in everyrespect which, as M. Græsse says in Trésor des livres rares etprécieux, may be included in the collection of the Variorum. } {Transcription: APICII CŒLII DE OPSONIIS ET CONDIMENTIS, Sive ARTE COQUINARIA, LIBRI DECEM. Cum Annotationibus MARTINI LISTER, è Medicis domesticis Serenissimæ Majestatis Reginæ Annæ, ET Notis selectioribus, variisque lectionibus integris, HUMELBERGII, BARTHII, REINESII, A. VAN DER LINDEN, & ALIORUM, ut & _Variarum Lectionum_ Libello. EDITIO SECUNDA. _Longe auctior atque emendatior. _ {Decoration} AMSTELODAMI, Apud JANSSONIO-WÆSBERGIOS MDCCIX. } APICIANA {Illustration: DIAGRAM of Apicius Manuscripts and Printed Editions, showing relation to eachother and indicating the sources of the present translation. } {Transcription: +=============+ +=========================+ +===============+ |MS | |MS | |MS | |ROME | |The | | | |Vatican Vrbin|-----|ARCHETYPUS FULDENSIS |------|Now in | |lat. 1146 | |* | |NEW YORK CITY | |* | |Formerly in the Monastery| |* | |9th Century | |of Fulda. Probably | |formerly | +=============+ |written prior to the | |CHELTENHAM | | \ \ |9th Century | |Bibl. Phillipps| | \ \ |(now lost) | |275 | | \ \ +=========================+ |9th Century | | \ \ +===============+ | \ \ / | | +---------+ \ \ +====================+ / | | |MS | | | |MS. PARIS lat. 10318| / | | |PARIS | | | |Apici Excerpta a | / | | |lat. 8209| | | |Vinidario v. I. 8th | / | | |15th | | | |Cent. | / | | |century | | | +====================+ / | | +---------+ | \ \ / | | | \ ------\ /--------------- | | | --- \ / \ | | +=================+ \ | \ | | | | | | \ | | | +-----------+ | | | \ | | | |MS | | | | \ | | | |FLORENCE | | | | \ / | | |Laur. 73. 20| | | | \ / | | |15th | | | | | / | | |century | | | +---------+ | / +---------+ | +-----------+ | | |MS | | / |The | | | | |MUNICH | | | |HUMELBERG| | +------------+ | | |lat. 756 | | | |EDITION | | |MS | | | |Critinus | | | |Zürich | | |ROME, Vat | | | |1469 A. D. | | | |1542 | | |lat. 1145 | | | +---------+ | | +---------+ | |15th century| | | | | | | +------------+ | | | | | | | | | | | | | | | | | | +----------+ | | +------------+ | | | | |MS | | | |EDITIO | | | | | |FLORENCE | | | |PRINCEPS | | | +------------+ | |Laur. | |. .. . |Venice, ca. | | | |The | | |Strozz. 67| | | |1485-1490 | | | |LISTER | | |15th cent | | | |from unknown| | | |EDITIONS | | +----------+ | | |codex | | | |London, 1705| | | | |(Honterus?) | | | |Amsterdam | | | | +------------+ | | |1709 | | | | | | +------------+ | +---------+ | | | | | | | |MS | | | | | | | | |FLORENCE | | | | | | | | |Ricc. 141| | | \ / | | | |15th | | | \ / | | | |century | | | \ / | | | +---------+ | | \ | | | | | / \ | | | | | / \ | | | +---------+ | | +-----------+ / \ / | | |MS | | | |The | / \ / | | |FLORENCE | | | |LANCILOTUS-| / \ / | | |Ricc. 622| |----|SIGNERRE |----------------- \ | | |15th | | | |EDITIONS, | / \/ \ | | |century | | | |Milan |\ / /\ \ | | +---------+ | | |1490 (?) | \ / / \ \ | | | | |1498 | \/ / \ \ | | | | +-----------+ /\ / \ \ | | | | | \ / \ \ | | +----------+ | | | +---------+ | | | | |MS | | | | |The | | | | | |OXFORD | | | | |BERNHOLD | | | | | |Bodl. Can. | | | | |Editions | | | | | |lat. 163 | | | | |1787-1800| | | | | |1490 | | | | +---------+ | | | | +----------+ | | | | | | | | | | | | | | | | | | +-----------+ | | +----------+ | | | |The | | | |The | | +----------+ | | |TORINUS | | | |SCHUCH | | |MS | | | |EDITIONS: | | | |EDITIONS | | |OXFORD | |. .. . |Basel-Lyons| | \ |Heidelberg| | |Bodl. Ad | | | |1541 | | \ |1867-1874 | | |B. 110 | | | |from codex | | \ +----------+ | |15th cent. | | | |found by |------------ \ | | +----------+ | | |Torinus | | \ \ | | | | +-----------+ | \ \ | | | | | \ \ | | +---------+ | | +--------+ | \ \ | | |MS | | | |The | | \ \ | | |CESENA | | | |BASEGGIO| | \ \ | | |151. Mun. | |----|Edition, | | \ \ | | |14th | | | |Venice | | \ \ | | |century | | | |1852 |------------------- \ \ | | +---------+ | | +--------+ | \ \ \ | | | | / \ \ \ | | +---------+ | \ +-----------+/ \ +-----------+ | |MS | | \ |The | \|The | | |ROME, Vat| | \|GIARRATANO-|--------------------|VEHLING | | |lat. 6803| | |VOLMER | |TRANSLATION| | |15th | | |Edition | |Chicago | | |century | | |Leipzig | |1926 | | +---------+ | |1922 | +-----------+ | | +-----------+ +=================+} {Illustration: INCIPIT CONDITUM PARADOXUM Opening recipe No. 1, Book 1, Apicius. From the manuscript of the 9thcentury in the Library of the Vatican at Rome. } APICIANA A Bibliography of Apician Manuscripts and Printed Editions A. MANUSCRIPTS SUMMARY OF MANUSCRIPTS LOCATION NO. OF MS. BOOKS New York, I 1 Rome, II, IV and XVII 3 Paris, III and V 2 Florence, VI, VII, VIII and IX 4 Oxford, X and XI 2 Cesena, XII 1 Munich, XVIII 1 Not accounted for, XIII, XIV, XV, XVI 4 -- Total of manuscript books 18 (Doubtful as to present location, the Codex Humelbergii, cf. XI, Oxford) DESCRIPTION OF MANUSCRIPTS I, 9TH CENTURY New York, Library of the Academy of Medicine, until 1930 inCheltenham, Gloucester, Biblioth. Phillipps, 275, in the library ofSir Thomas Phillipps, a codex ca. Ninth century, 4to, parchment, 275pp. , originally bound up with Phill. 386, which is said to have comefrom the Benedictine Abbey of St. Ghislain, founded at the end of the7th century in the diocese of Cambrai; partly in Continental, butmostly in Anglo-Saxon minuscle of the 9th century, not unlike theAnglo-Saxon minuscle of Fulda. Title missing. Cf. Vollmer, Studien, pp. 5-6. The writer who has hastily inspected the manuscript in 1931 is of theopinion that three different hands wrote this book. Part of the indexis gone, too. The book commences with lib. VII of the index. Bound inan 18th century French full leather binding. It was brought to Americaby Dr. Margaret B. Wilson and presented to the library of the A. Of M. In 1931. II, 9TH CENTURY Rome, Vatican Library. Vat. Vrbinas, lat. 1146, Ninth century. 58sheets, 2 blanks in the beginning and 2 at the end. Size 23. 75 × 18. 75cm. , heavy parchment, 20-21 lines to the page, not numbered. Sheet 1R, illuminated by square panel in purple and gold letters (capit. Quadr. ) INC̅P̅ || API || CÆ ||--Nothing else. Sheet 1 V--3 R thetitle, EPIM e || LES LI || BER I, and the titles of Book I, illuminated with columns, flowers and birds. Sheet 3 R between thefoot of the columns EXPLICIVNT CAPITVLA. Sheet 3 V a panel in purplesimilar to sheet 1 R with inscription, INC̅P̅ || CONDITV̅ ||PARADOXV̅. Sheet 4 R commences the text with the title, I, ConditumParadoxum. Captions, marginal figures and initials in red. Thecaptions are written in good uncials throughout, the first text wordsusually in half uncials, continuing in an even and beautiful minuscle. The Explicits and Incipits invariably in capitalis rustica. Sheet 58 Vend of text with EXPLICIT LIBER X. Traube, Vollmer and others believe that this manuscript was written inor in the vicinity of Tours in the 9th century. III, 8TH CENTURY Paris, lat. 10318. 8th century. Codex Salmasianus, pp. 196-203, Apiciexcerpta a Vinidario vir. Inl. (See illustration. ) Excerpts from Apicius, 31 formulæ not found in the traditional Apiciusand quite different in character. Cf. Notes on Vinidarius, precedingthe Excerpta which follow the end of Book X of Apicius. IV, 15TH CENTURY Rome, Vatican Library, Vat. Vrbinas, lat. 1145, parchment, 15thcentury. 51 sheets, 20 lines to the page, title, Apicius. V, 15TH CENTURY Paris, lat. 8209, paper, 15th century. 131 sheets, 30 lines to thepage. VI, 15TH CENTURY Florence, Laur. 73, 20. 15th century. 84 sheets, 26 lines to the page. VII, 15TH CENTURY Florence, Laur. Strozz. 67, 15th century. 50 sheets, 23 lines to thepage. Title, Apicius. VIII, 15TH CENTURY Florence, Riccardianus, 141 (L III 29), paper, 179 sheets, irregularnumber of lines, pp. 123-179, Apicius. 15th century. IX, 1462 Florence, Riccardianus, 662 (M I 26), finished April 4th, 1462, paper, 79 sheets, 26 lines to the page. Pp. 41-79 Apicius, written byPascutius Sabinus, Bologna, 1462. X, 1490 Oxford, Bodl. Canon, lat. 168 4to min. 78 pp. Dated May 28th, 1490. (_In fine_) scriptum per me Petrum Antonium Salandum Reginensem diexxviii Maii MCCCCLXXXX. XI, 15TH CENTURY Oxford, Bodl. Add. B 110, 15th century, Italian, cf. H. Schenkl, Bibl. Britann. I. P. 79 n. 384 and F. Madan, A Summary Catalogue of WesternMss. In the Bodleian Library, Oxford, 1905, p. 660. Vollmer says thatthis Ms. Belonged to a son of Humelbergius, as proven by P. Lehmann. XII, 14TH CENTURY Cesena, bibl. Municip. , 14th century. XIII A manuscript in the library of the Sforza brothers at Pesaro whichburned in 1514, known only from the catalogue. Cf. A. Vernarecci, LaLibreria di Gio. Sforza in Archivio storico per le Marche e l'Umbria, III, 1886, 518, 790. XIV A manuscript used by Bonifaz Amerbach and Joh. Sichardus. Cf. P. Lehman, Joh. Sichardus, Quellen und Untersuchungen, IV, 1, p. 204. XV-XVI The two manuscripts mentioned by Albanus Torinus, in his edition ofApicius, Basel, 1541. In 1529 Torinus found an Apicius "codex" on theisland of Megalona (Maguellone) which he used for his edition ofApicius. It is almost certain that this was not a very ancientmanuscript. The way Torinus speaks of it and of the (first) Venetianprinted edition in his _epistola dedicatoria_ leaves even doubt as towhether his authority was handwritten or printed. A first edition, printed ca. 1483, may have well been a dilapidated copy such asTorinus describes in 1529. Torinus admits taking some liberties withthe text and failed to understand some phrases of it. Despite thisfact, his text, from a culinary point of view seems to be moreauthentic than the Humelbergius and Lister versions. The other codex according to Torinus, was found in Transsylvania byIo. Honterus of Coronea. This codex may have served as authority forthe first edition printed ca. 1483 by Bernardinus, of Venice. No othermention is made of this codex anywhere, which according to Torinus, was sent to Venice from Transsylvania. The text of the EditioPrinceps, by the way, is thoroughly unreliable. XVII, 15TH CENTURY Ms. Rome, Vatican Library, lat. 6803, 15th Century. XVIII, 15TH CENTURY Munich, lat. 756. Ex bibl. Petri Victorii 49. 15th century. This codexis particularly valuable and important for the identification of theApicius text. Cf. Vollmer, Studien, pp. 10 _seq. _ B. PRINTED EDITIONS SUMMARY OF PRINTED EDITIONS NO. YEAR OF PUBLICATION PLACE OF PUBLICATION LANGUAGE 1 ca. A. D. 1483(?) Venice, Italy Latin 2 A. D. 1490(?) Milan, Italy (doubtful) Latin 3 A. D. 1498 Milan, Italy Latin 4 A. D. 1503 Venice, Italy Latin 5 A. D. 1541 Basel, Switzerland Latin 6 A. D. 1541 Lyons, France Latin 7 A. D. 1542 Zürich, Switzerland Latin 8 A. D. 1705 London, England Latin 9 A. D. 1709 Amsterdam, Holland Latin 10 A. D. 1787 Marktbreit, Germany Latin 11 A. D. 1791 Lübeck, Germany Latin 12 A. D. 1800 Ansbach, Germany Latin 13 A. D. 1852 Venice, Italy Italian 14 A. D. 1867 Heidelberg, Germany Latin 15 A. D. 1874 Heidelberg, Germany Latin 16 A. D. 1909 Leipzig, Germany German 17 A. D. 1911 Leipzig, Germany German 18 A. D. 1922 Leipzig, Germany Latin 19 A. D. 1933 Paris, France French 20 A. D. 1936 Chicago, U. S. A. English COMMENTARIES ON APICIUS NO. YEAR OF PUBLICATION PLACE OF PUBLICATION LANGUAGE 21 A. D. 1531* Frankfurt, Germany Latin 22 A. D. 1534* Frankfurt, Germany Latin 23 A. D. 1535* Antwerp, Belgium Latin 24 A. D. 1831 Heidelberg, Germany German 25 A. D. 1868 London, England English 26 A. D. 1912 Naples, Italy Italian 27 A. D. 1920 Munich, Germany German 28 A. D. 1921 Rome, Italy Latin-Italian 29 A. D. 1927 Leipzig, Germany German * Excerpts and adaptations have little relation to Apicius. Total of Printed Editions, in Latin 15 Total of Printed Editions, in Italian 1 Total of Printed Editions, in German 2 Total of Printed Editions, in French 1 Total of Printed Editions, in English 1 Total of Commentaries in all Languages 9 Editions and Commentaries published in America 1 Editions and Commentaries published in Belgium 1 Editions and Commentaries published in England 2 Editions and Commentaries published in France 2 Editions and Commentaries published in Germany 13 Editions and Commentaries published in Holland 1 Editions and Commentaries published in Italy 7 Editions and Commentaries published in Switzerland 2 BIBLIOGRAPHERS AND COLLECTORS Albanus Torinus, 1541, describes Mss. XV and XVI. A. Vernarecci describes Mss. XIII. P. Lehmann describes Mss. XI and XIV. F. Vollmer describes Mss. I-XVIII. Dr. Margaret B. Wilson describes Ms. I. Georges Vicaire describes editions Nos. 1, 3, 4, 5, 6, 7, 8, 9, 11, 14, 15. Theodor Drexel (Georg) describes editions Nos. 1, 5, 6, 7, 9, 10, 12, 13, 14, 15. Elizabeth R. Pennell describes editions Nos. 1, 3, 9. Bernhold describes editions Nos. 2, 10, 11, 12. Fabricius describes edition No. 2. Baron Pichon describes editions Nos. 3, 21. In the author's collection are editions Nos. 4, 5, 6, 7, 8, 9, 10, 15, 16, 17, 18, 19, 20, 23, 27, 28, 29. DESCRIPTION OF PRINTED EDITIONS These summaries and descriptions of the known manuscript books andprinted editions of Apicius are presented with a desire to afford thestudents a survey of the field treated in this volume, to illustratethe interest that has existed throughout the past centuries in ourancient book. Copies of any Apicius edition and commentaries are scarce; famouscollectors pride themselves in owning one or several of them. Of thewell-known collections of cookery books the most outstanding perhapsis that of Theodor Drexel, of Frankfurt on the Main, who owned ninedifferent editions of Apicius. The Drexel catalogue forms the basis ofa bibliography--Verzeichnis der Litteratur über Speise und Trank biszum Jahre 1887, bearbeitet von Carl Georg, Hannover, 1888, describingsome 1700 works. The Drexel collection, combined with that of Dr. Freund, is now in theStaatsbibliothek in Berlin and is undoubtedly the finest collection ofits kind. Another famous collection of cookery books is described in My CookeryBooks, by Elizabeth Robins Pennell, Boston, 1903, listing three of theApicii. The Pennell collection was destroyed by a flood in London while beingstored away in a warehouse during the world war. The most important bibliography, well-known to bibliophiles, is theBibliographie gastronomique par Georges Vicaire, Paris, 1890. Vicairementions eleven Apicius editions. The Baron Pichon and the Georges Vicaire collections are bothdispersed. Despite ardent efforts over a period of many years the writer has beenunable to secure either an Apicius manuscript or the editions No. 1and 2. The existence of No. 2 on our list is doubtful. Therefore, wedo not pretend having inspected or read each and every editiondescribed herein, but by combining the efforts of the authorities herecited we have gathered the following titles and descriptions in orderto present a complete survey of the Apician literature. NO. 1 CA. A. D. 1483, VENICE APITII CELII DE RE COQUINARIA LIBRI DECEM || SUETONIUS TRĀQUILLUS DE CLARIS GRĀMATICIS. || SUETONIUS TRĀQUILLUS DE CLARIS RHETORIBUS || COQUINARIÆ CAPITA GRÆCA AB APITIO POSITA HÆC SUNT || EPIMELES, (_Etc. In fine_) IMPRESSUM VENETIIS PER BERNARDINUM VENETUM. No date, but attributed to ca. 1483-6. Given as the earliest editionby most authorities. 4to, old vellum, 30 sheets, the pages notnumbered. Georg-Drexel, No. 13; Pennell, p. 111; Vicaire, col. 29. NO. 2, MILAN, A. D. 1490 APICIUS CULINARIS (_sic_) (CURA BLASII LANCILOTI _In fine_) IMPRESSUM MEDIOLANI PER MAGISTRUM GUILIERUM DE SIGNERRE ROTHOMAGENSEM. ANNO DOMINI M CCCC LXXXX DIE VIII MENSIS JANUARII. Large 8vo. Edition disputed by bibliographers. Ex Bernhold, _præfatio_, p. IX, who (we are translating from his Latintext) says, "Here is the exterior of the book as extant in theNuremberg library, most accurately and neatly described by the veryfamous and most worthy physician of that illustrious republic, Dr. Preus, a friend of mine for thirty years; whose integrity, of course, is above reproach; these are his own words--The book is made in thesize called large octavo. It must be mentioned that the sheets areindeed large, so that the size might be styled an ordinary quarto. Fabricius, in his Bibliotheca, the newest edition, quotes a copy underthis name. The entire book consists of five parts [sheets, folded intoeight leaves--sixteen printed pages--stitched together] and twoleaves. These five parts contain the text proper; these two sheetspreceding them, are occupied by the title page, the dedication and akind of poetic address. The text itself commences with p. 5, I shouldsay, though there is no regular pagination. However, there arenevertheless in the lower ends of the leaves, called the limp parts, some conspicuous letters on the first four leaves of the sheets, whilethe remaining four leaves though belonging to the respective parts, are blank. For instance aI. , aII. , aIII. , aIIII. Then follows the nextsheet or part, signed, bI. , II. , III. , IIII. In the same manner, withthe four following leaves blank. And thus in the same manner followssheet c, d, e. The two leaves preceding the five parts which comprisethe text proper, contain the title of the book, Apicius Culinaris[_sic_] nowhere, to be sure, appears a note of the place or the datewhere and when the book was made, and on this whole first page, asidefrom the words already noted, there is nothing else in evidence thanthe picture of an angel, in the center of which there is the sign, IHS, and around the circle the following words are read, 'Joannes deLagniano M. ' At the feet of the angel spaces may be seen that areinscribed with the letters, I. O. L. The next page, or the verso of thetitle page, exhibits the dedication of Blasius Lancilotus, extendingto the upper part of the third page. On this very same page occurs thepoem by Ludovicus Vopiscus, addressed to Joannes Antonius Riscius, comprising five very beautiful distichs. The remaining part of thethird page is finished off with the word, 'Finis, ' while the fourthpage is entirely blank. The text of Apicius commences with the fifth, as mentioned above, and from now on the leaves are numbered byletters, as previously described. At the end of the text, on the lastpage of the book, a poem is conspicuous, entitled, 'Antonius Mota tothe Public, ' consisting of four neat distichs, followed by anothercomposition, containing five distichs by Joannes Salandus. Andconclusion of the entire work is made with these words, 'Printed atMilan by Master Guiliermus de Signerre Rothomagensis, in the year ofthe Lord 1490, on the 8th day of the month of January. ' "From this edition, the oldest as well as the rarest--with no otherknown earlier edition--all the variants given herewith have beencollected by Goezius. " Thus far Bernhold. The existence of this edition is doubted by Brunet, according toVicaire. This ancient description corresponds substantially to that ofVicaire of the following edition of 1498 which Vicaire proclaims to bethe first dated Apicius edition. It is interesting to note, however, what Bernhold has to say of this 1498 edition. "Without a doubt a repetition of the preceding edition, " says he; andhe goes on quoting the Bibliotheca Latina Fabricio-Ernestina (Jo. Alberti Fabricii Bibliothec. Latin. Edit ab Ernesti 1708) to theeffect that two editions were printed at Milan, one of 1490 by BlasiusLancilotus and one of 1498 by Guiliermus de Signerre Rothomagensis. Our inquiry at the Municipal library of Nürnberg has revealed thefact that this copy of 1490 is no longer in the possession of thelibrary there. NO. 3, A. D. 1498, MILAN APICIUS CULINARIUS (_in fine_) IMPRESSUM MEDIOLANI PER MAGISTRUM GUILERUM SIGNERRE ROTHOMAGENSEM, ANNO DNI MCCCCLXXXXVIII, DIE XX, MENSIS IANUARII. (Ex Pennell, p. 111) First dated edition, 4to, 40 sheets, pages notnumbered. {Illustration: COLOPHON, MILAN EDITION, 1498 From the Lancilotus edition of Apicius, printed by Signerre, Milan, 1498, the first dated edition. The poems by Mota and Salandus areidentical with the colophon of the 1503 Venice edition. Note the date of this colophon and observe how easily it can be readfor "the 8th day of January, 1490" which date is attributed to ourApiciana No. 2. This edition, as is noted, is doubtful, althoughseveral bibliographers speak about it. } {Transcription: Antonius mota Ad vulgus. Plaudite sartores: cætari: plaudite ventres Plaudite mystili tecta per vncta coqui Pila sit albanis quæcunq; ornata lagænis Pingue suum copo limen obesus amet Occupat insubres altissimus ille nepotum Gurges & vndantes auget & vrget aquas Millia sex ventri qui fixit Apicius alto Inde timens: sumpsit dira venena: famem. Ioannes salandus lectori. Accipe quisquis amas irritamenta palati: Precepta: & leges: oxigarumq; nouum: Condiderat caput: & stygias penitrauerat vndas Celius: in lucem nec rediturus erat: Nunc teritur dextra versatus Apicius omni Vrbem habet: & tectum qui perigrinus erat: Acceptum motte nostro debebis: & ipsi Immortalis erit gratia: laus & honor: Per quem non licuit celebri caruisse nepote: Per quem dehinc fugiet lingua latina situm. Impressum Mediolani per magistrum Guilermum Signerre Rothomagensem Anno dn̅i. Mcccclxxxx viii. Die. Xx. Mensis Ianuarii. } This copy has on the fly leaf the book plate of "Georgius Klotz, M. D. Francofurti ad Mœnum" and the autograph of John S. Blackie, 1862. Bernhold, p. XI. Not in Georg-Drexel. Vicaire, 28; he reads Appicius[_sic_] Culinarius. Pennell and Vicaire read Guilerum, BernholdGuilierum. Vicaire's description of this edition tallies with that of Bernhold'sand his collaborator's account of the preceding edition. There arecertain copies of this edition, bearing the following titles, Apiciusde re coquinaria and Apicivs in re qvoqvinaria. Cf. Vicaire, 28-29. NOTES TO NOS. 1, 2, AND 3 GESAMTKATALOG DER WIEGENDRUCKE, Leipzig, 1926, II, p. 510, places asthe first printed edition Apicius in re quoquinaria [_sic_] printed byWilliam de Signerre at Milan, on the 20th day of January, 1498. Thesecond place is given APICIUS DE RE COQUINARIA printed by Bernardinusde Vitalibus at Venice, no date, circa 1500 (our No. 1). Thisclassification follows that of Brunet in 1840. Neither theGesamtkatalog nor Brunet make any mention whatsoever of the doubtful1490 Milan edition (our No. 2). Vicaire, col. 33, mentioning this edition citing Bernhold, quotesBrunet as doubting the existence of this 1490 edition, but we fail tonotice this expression of doubt since our Brunet is altogether silenton the subject, same as the other bibliographers. Vicaire, col. 28-29, quotes Brunet as saying that the undated Apicius(our No. 1) despite its sub-titles of Suetonius, contains only theApicius text, a statement confirmed by Pennell. A search of all the available works of Joh. Alb. Fabricius--BibliothecaLatina [Classics], Hamburg, 1722, Bibliographia Antiquaria, ib. 1760and the Bibliotheca Latina mediæ et infimæ [middle ages], ib. 1735, hasfailed to reveal a trace of the 1490 Apicius, displayed by Bernhold, asdescribed by Fabricius and as seen by Preus in the Nürnberg MunicipalLibrary. Our facsimile of the 1498 colophon shows how easily its date can bemistaken for "the 8th day of January, 1490, " Bernhold's very date!Evidently an error of this kind made victims of Preus, Bernhold andFabricius (if, indeed, he quoted it) and caused us some ardentsearching among dusty tomes. We have therefore come to the conclusionthat either this 1490 edition disappeared between the year 1787 andour time or else that it never existed. NO. 4, A. D. 1503, VENICE APITII CELII DE RE COQUINARIA LIBRI DECEM. || COQUINARIÆ CAPITA GRÆCA AB APITIO POSITA HÆC SUNT. || EPIMELES: ARTOPTUS: CEPURICA: PANDECTER: OSPRION || TROPHETES: POLYTELES: TETRAPUS: THALASSA: HALIEUS || HANC PLATO ADULATRICEM MEDICINÆ APPELLAT || [_in fine_] IMPRESSUM UENETIIS P IOHANNEM DE CERETO DE TRIDINO ALIAS TACUINUM. M. CCCCC. III. DIE TERTIO MENSIS AUGUSTI. 4to, 32 sheets, 30 lines to the page, pages not numbered, signed a-h, by 4. {Illustration: TITLE PAGE, VENICE EDITION, 1503 From the Blasius Lancilotus edition, printed by Johannes de Cereto deTridino alias Tacuinus, Venice, 1503. This is the second dated editionof Apicius, resembling very closely the undated edition and also theMilan edition, printed by Signerre 1498, the first to bear a date. Same size as the original. This is a first timid attempt at giving abook a title page. Most books printed before this date have no titlepages. } {Transcription: Apitii Celii de re Coquinaria libri decem. Coquinariæ capita Græca ab Apitio posita hæc sunt. Epimeles: Artoptus: Cepurica: Pandecter: Osprion Trophetes: Polyteles: Tetrapus: Thalassa: Halieus. Hanc Plato adulatricem medicinæ appellat. } On the last page of our copy are the two poems mentioned in the 1490Milan edition (No. 2) "Antonius mota ad uulgus" (4 distichs) and"Iohannes salandi Lectori" (5 distichs). The verso of this page isblank. The dedication, on the verso of title page, is likewise byBlasius Lancilotus. It appears that this edition is closely related toNo. 2. Vicaire, 30; unknown to Georg-Drexel and Pennell. In the collection of the author. NO. 5, A. D. 1541, BASEL CÆLII APITII || SVMMI ADVLATRICIS MEDI || CINÆ ARTIFICIS DE RE CVLINARIA LIBRI X. RE || CENS È TENEBRIS ERUTI & À MENDIS UINDICATI, || TYPISQUE SVMMA DILIGENTIA || EXCUSI. || PRÆTEREA, || P. PLATINÆ CREMO || NENSIS VIRI UNDECVNQVE DO || CTISSIMI, DE TUENDA UALETUDINE, NATURA RERUM, & POPINÆ || SCIENTIA LIBRI X. AD IMITATIONEM C. API || TII AD UNGUEM FACTI. || AD HÆC, || PAVLI ÆGINETÆ DE || FACVLTATIBUS ALIMENTORVM TRA || CTATVS, ALBANO TORINO || INTERPRETE. || CUM INDICE COPIOSISSIMO. || BASILEÆ || M. D. XLI. [_in fine_] BASILEÆ, MENSE MARTIO, ANNO M D X L I. 4to, old calf, 16 pp. , containing title, dedication and index, notnumbered but signed in Greek letters. The body of the work commenceswith p. 1, finishing with p. 366, the sheets are signed first in smallRoman letters a-z and numbers 1-3 and then in capital letters A-Z, likewise numbered 1-3. The titles of the books or chapters, on versoof the title page, under the heading of "Katalogos et Epigraphè DecemVoluminum De Re Popinali C. Apitii" are both in Greek and Romancharacters. German names and quotations are in Gothic type (blackletter). The book is well printed, in the style of the Froschauer orOporinus press, but bears no printer's name or device. The Apicius treatise is concluded on p. 110, and is followed by"Appendicvla De Conditvris Variis ex Ioanne Damasceno, Albano TorinoParaphraste, " not mentioned on the title. This treatise extends fromp. 110 to p. 117, comprising fourteen recipes for "condimenta" and"conditvræ"; these are followed on the same page by "De FacvltatibvsAlimentorvm Ex Pavlo Ægineta, Albano Torino Interprete" which book isconcluded on p. 139; but with hardly any interruption nor with anyvery conspicuous title on this page there follows the work of Platina:"P. [_sic_] Platinæ Cremonensis, viri vndecvnqve doctissimi, De tuendaualetudine Natura rerum, & Popinæ scientia, ad amplissimum D. D. B. Rouerellam S. Clementis presbyterum, Cardinalem, Liber I. " The tenbooks of Platina are concluded on p. 366; the type gracefully taperingdown with the words: "P. [_sic_] Platinæ libri decimi et vltimiFinis" and the date, as mentioned. The last page blank. {Illustration: TITLE PAGE, LYONS, 1541 This edition, printed in Lyons, France, in 1541, by Sebastian Gryphiusis said to have been pirated from the Torinus edition given at Baselin the same year. Early printers stole copiously from one another, frequently reproduced books with hundreds of illustrations withstartling speed. Gryphius corrected Torinus' spelling of "P"[Bartholomæus] Platina, but note the spelling of "Lvg[v]dvni" (Lyons). Inscription by a contemporary reader over the griffin: "This [book]amuses me! Why make fun of me?"} {Transcription: CÆLII APITII, SVMMI ADVLATRICUS MEDICINÆ ARTIFICIS, De re Culinaria libri Decem. {Handwriting} B. PLATINÆ CREMONENSIS _De Tuenda ualetudine, Natura rerum, & Popinæ scientia Libri x. _ PAVLI ÆGINETÆ DE FACULTATIBUS _alimentorum Tractatus, Albano Torino Interprete_. {Handwriting} {Decoration} APVD SEB. GRYPHIVM LVGVDVNI, 1541. } Strange enough, there is another edition of this work, bearing thesame editor's name, printed at Lyons, France, in the same year. Thisedition, printed by Gryphius, bears the abbreviated title as follows: NO. 6, A. D. 1541, LYONS CÆLII || APITII SVM || MI ADVLATRICIS || MEDICINÆ ARTIFICIS, || DE RE CULINARIA LIBRI || DECEM || B. PLATINÆ CREMONEN || SIS DE TUENDA UALETUDINE, NATURA RERUM & POPINÆ || SCIENTIA LIBRI X, || PAULI ÆGINETÆ DE FACULTATIBUS ALIMENTORUM TRACTATUS, || ALBANO TORINO INTER || PRETE. The lower center of the title page is occupied by the Gryphiusprinter's device, a griffin standing on a box-like pedestal, supportedby a winged globe. On the left of the device: "virtute duci, " on theright: "comite fortuna"; directly underneath: "Apvd Seb. Gryphivm, Lvgvdvni [_sic_], 1541. " Sm. 8vo. Pages numbered, commencing withverso of title from 2-314. Sheets lettered same as Basel edition; onverso of title "Katalogos" etc. Exactly like Basel. Page 3 commenceswith the same epistola dedicatoria. This dedication and the entirecorpus of the book is printed in an awkward Italic type, except thecaptions which are in 6 pt. And 8 pt. Roman. The book is quite anunpleasant contrast with the fine Antiqua type and the generousmargins of the Basel edition. Some woodcut initials but of smallinterest. The index, contrary to Basel, is in the back. The last pageshows another printer's device, differing from that on the title, another griffin. This edition, though bearing Platina's correct initial, B. , has thefictitious title given to his work by Torinus, who probably possessedone of the earliest editions of Platina's De honesta Voluptate, printed without a title page. Altogether, this Lyons edition looks very much like a hurried job, andwe would not be surprised to learn that it was pirated from the Baseledition. The epistola dedicatoria, in which Torinus expresses fear of piratesand asks his patron's protection, is concluded with the date, Basileæ, v. Idus Martias, Anno M. D. XLI. , while the copy described by Vicaireappears to be without this date. Vicaire also says that the sheets ofhis copy are not numbered. He also reads on the title "Lvgdvni, 1541"which is spelled correctly, but not in accordance with the original. Of these two editions Vicaire says: "Ces deux éditions portent la même date de 1541, mais celle qui a étépubliée à Bâle a paru avant celle donnée à Lyon par Seb. Gryphe. Cettedernière, en effet, contient la dédicace datée. " The title page of ourcopy is inscribed by three different old hands, one the characteristicremark: "Mulcens me, gannis?" This copy is bound in the originalvellum. Vicaire, 31, G. -Drexel, No. 12. The work of Torinus has been subjected to a searching analysis, aswill be shown throughout the book. An appreciation of Platina will befound in Platina, mæstro nell'arte culinaria Un'interessante studio diJoseph D. Vehling, by Agostino Cavalcabò, Cremona, 1935. {Illustration: TITLE PAGE, HUMELBERGIUS EDITION, ZÜRICH, 1542 The Gabriel Humelbergius edition is printed by Froschauer, one of thegreat printers of the Renaissance. Showing the autograph of JohannesBaptista Bassus. The best of the early Apicius editions. } {Transcription: IN HOC OPERE CONTENTA APICII CÆLII DE OPSONIIS ET CONDIMENTIS, SIVE ARTE COQVINARIA LIBRI X. ITEM, Gabrielis Humelbergij Medici, Physici Isnensis in Apicij Cælij libros X. Annotationes. TIGVRI IN OFFICINA Froschouiana. Anno, M. D. XLII. {Handwriting} {Signature: Johannes Baptista Bassus. }} NO. 7, A. D. 1542, ZÜRICH IN HOC OPERE CONTENTA. || APICII CÆLII || DE OPSONIIS ET CONDIMENTIS, || SIVE ARTE COQVINA || RIA, LIBRI X. || ITEM, || GABRIELIS HUMELBERGIJ MEDICI, PHYSICI || ISNENSIS IN APICIJ CÆLIJ LIBROS X. || ANNOTATIONES. || TIGVRI IN OFFICINA || FROSCHOUIANA. ANNO, || M. D. XLII. 4to, 123 sheets, pagination commences with title, not numbered. Onverso of title a poem by Ioachim Egell, extolling Humelberg. Sheet 2the dedication, dated "Isnæ Algoiæ, mense Maio, Anno à Christo nato, M. D. XLII. " Sheet 3-4 have the preface; on verso of 4 the names of thebooks of Apicius. On recto of sheet 5 the chapters of Book I; on versocommences the corpus of the work with Apicii Cælii Epimeles Liber I. The Apicius text is printed in bold Roman, the copious notes by theeditor in elegant Italics follow each book. Very instructive notes, fine margins, splendid printing. Altogether preferable to Torinus. Ourcopy is bound in the original vellum. Inscribed in old hand byJohannes Baptista Bassus on the title. G. -Drexel, No. 14; Vicaire, 31; not in Pennell. NO. 8, A. D. 1705, LONDON APICII CŒLII || DE || OPSONIIS || ET || CONDIMENTIS, || SIVE || ARTE COQUINARIA, || LIBRI DECEM. || CUM ANNOTATIONIBUS MARTINI LISTER, || È MEDICIS DOMESTICIS SERENISSIMÆ MA || JESTATIS REGINÆ ANNÆ || ET || NOTIS SELECTIORIBUS, VARIISQUE LECTIONIBUS INTEGRIS, || HUMELBERGII, CASPARI BARTHII, || & VARIORUM. || LONDINI: || TYPIS GULIELMI BOWYER. MDCCV. The first edition by Lister, limited to 120 copies. 8vo. The title in red and black. Original full calf, gilt. Pp. XIV +231. Index 11 leaves, unnumbered. This scarce book is described byVicaire, 32, but unknown to the collectors Drexel and Pennell. Ourcopy has on the inside front cover the label of the Dunnichen library. Above the same in an old hand: "Liber rarissimus Hujus editionis 120tantum exemplaria impressa sunt. " On the fly leaf, in a different oldhand a six line note in Latin, quoting the medieval scholar, G. J. Vossius, Aristarch. 1. 13. P. 1336, on the authorship of Cœlius. Directly below in still another old hand, the following note, a ratherpleasing passage, full of sentiment and affection for our subject, that deserves to be quoted in full: "Alas! that time is wanting tovisit the island of Magellone [Megalona-Torinus] where formerlyflourished a large town, of which there are now no other remains butthe cathedral church, where, according to tradition, the beautifulMagellone lies buried by her husband Peter of Province. * Matthison'sletters, etc. Pag. 269. "'* Jt was in the island of Magellone that Apicius's ten books on cookery were rediscovered. ' _Ibid. _--Vide Fabric. Biblioth: Lat: edit. Ab Ernesti. Vol. 2; p. 365. " On the verso of the title page there is the printed note in Latin tothe effect that 120 copies of this edition have been printed at theexpense of eighteen gentlemen whose names are given, among them"Isaac Newton, Esq. " and other famous men. {Illustration: TITLE PAGE, LISTER EDITION, LONDON, 1705 The first Apicius edition by Martin Lister, Court Physician to QueenAnne. Printed in London in 1705 by the famous printer, William Bowyer. This is one of the rarest of the Apician books, the edition beinglimited to 120 copies. It has been said that the second edition(Amsterdam, 1709) was limited to 100 copies, but there is no evidenceto that effect. } {Transcription: APICIANA APICII CŒLII DE OPSONIIS ET CONDIMENTIS, Sive Arte Coquinaria, LIBRI DECEM. Cum Annotationibus MARTINI LISTER, è Medicis domesticis serenissimæ Majestatis Reginæ Annæ. ET Notis selectioribus, variisque lectionibus integris, HUMELBERGII, CASPARI BARTHII, & VARIORUM. LONDINI: Typis _Gulielmi Bowyer_. MDCCV. } Lister's preface to the reader occupies pp. I-XIV; the same appears inthe 1709 (2nd) edition. The ten books of Apicius occupy pp. 1-231; theindex comprises 11 unnumbered leaves; on the verso of the 11th leaf, the errata. One leaf for the "Catalogus" (not mentioned by Vicaire) abibliography of the editor's extensive writings, and works used inthis edition principally upon nature and medical subjects. This listwas ridiculed by Dr. King. Cf. Introduction by Frederick Starr to thispresent work. The last leaf blank. Our copy is in the originalbinding, and perfect in every respect. {Illustration: VERSO OF TITLE PAGE of the first Lister edition, London, 1705, giving evidence of theedition being limited to 120 copies. This edition was done at theexpense of the men named in this list. Note particularly "IsaacNewton, Esq. , " Sir Christopher Wren and a few more names famous tothis day. } {Transcription: _Hujus Libri_ centum & viginti _tantum_ Exemplaria _impressa sunt impensis infrascriptorum_. Tho. _Lord A. B. Of_ Canterbury. Ch. _Earl of_ Sunderland. J. _Earl of_ Roxborough, _Principal Secretary of State for_ Scotland. J. _Lord_ Sommers. Charles _Lord_ Hallifax. J. _Lord Bishop of_ Norwich. Ge. _Lord Bishop of_ Bath _and_ Wells. Robert Harley _Speaker, and Principal Secretary of State_. _Sir_ Richard Buckley, _Baronet_. _Sir_ Christopher Wren. Tho. Foley, _Esq_; Isaac Newton, _Esq_; _President of the Royal Society_. William Gore, _Esq_; Francis Ashton, _Esq_; _Mr. _ John Flamstead, _Ast. _ Reg. John Hutton, } Tancred Robinson, } _M. D. D. _ Hans Sloane. }} NO. 9, A. D. 1709, AMSTERDAM APICII CŒLII || DE || OPSONIIS || ET || CONDIMENTIS, || SIVE || ARTE COQUINARIA, || LIBRI DECEM. || CUM ANNOTATIONIBUS || MARTINI LISTER, || È MEDICIS DOMESTICIS SERENISSIMÆ MAJE || STATIS REGINÆ ANNÆ, || ET || NOTIS SELECTIORIBUS, VARIISQUE LECTIONIBUS INTEGRIS, || HUMELBERGII, BARTHII, REINESII, || A. VAN DER LINDEN, & ALIORUM, || UT & VARIARUM LECTIONUM LIBELLO. || EDITIO SECUNDA. || LONGE AUCTIOR ATQUE EMENDATIOR. || AMSTELODAMI, || APUD JANSSONIO-WÆSBERGIOS. || M D C C I X. Small 8vo. Title in red and black. Dedication addressed to MartinusLister by Theod. Jans. [sonius] of Almeloveen; the preface, M. Listerto the Reader, and the "Judicia et Testimonia de Apicio" by OlausBorrichius and Albertus Fabricius occupy seventeen leaves. The tenbooks of Apicius, with the many notes by Lister, Humelberg and others, commence with page 1 and finish on page 277. Variæ Lectiones, 9leaves; Index, 12 leaves, none numbered. Vicaire, 32; Pennell, p. 112; G. -Drexel, No. 164. "Edition assezestimée. On peut l'annexer à la collection des Variorum d'après M. Græsse, Trésor des Livres rares et précieux. "--Vicaire. Our copy isin the original full calf gold stamped binding, with the ex libris ofJames Maidment. The notes by Lister are more copious in this edition, which is veryesteemed and is said to have been printed in 100 copies only, butthere is no proof of this. Typographically an excellent piece of work that would have donejustice the Elzevirs. NO. 10, A. D. 1787, MARKTBREIT CÆLII APICII || DE || OPSONIIS || ET || CONDIMENTIS || SIVE || ARTE COQUINARIA || LIBRI X || CUM || LECTIONIBUS VARIIS || ATQUE INDICE || EDITIT || JOANNES MICHÆL BERNHOLD || COMES PALATINATUS CÆSAREUS, PHIL. ET || MED. D. SERENISSIMO MARCHIONI BRAN || DENBURGICO-ONOLDINO-CULBACENSI || A CONSILIIS AULÆ, PHYSICUS SUPREMA || RUM PRÆFECTURARUM VFFENHEMENSIS || ET CREGLINGENSIS, ACADEMIÆ IMPERIALI || NATURÆ SCRUTATORUM ADSCRIPTUS. The first edition. The title page has a conspicuously blank space forthe date etc. Of the publication, but this is found at the foot of p. 81, where one reads: Marcobraitæ, Excudebat Joan. Val. Knenlein, M. D. CC. LXXXVII. 8vo. Fine large copy, bound in yellow calf, gilt, with dentelles on edges and inside, by J. Clarke, the binding stampedon back, 1800. Dedication and preface, pp. XIV. The ten books ofApicius commence with p. 1 and finish on p. 81, with the date, asabove. Index capitulum, pp. 82-85; Lectiones Variantes collectæ exEditione Blasii Lanciloti, pp. 86-108, at the end of same: "Sedulo hæVariantes ex Blasii Lanciloti editione sunt excerpta ab Andrea GözioScholæ Sebaldinæ Norimbergiensis Collega. " Variantes Lectiones, Lib. I. Epimeles, pp. 109-112, with a note at the head of the same thatthese variants occur in the Vatican MS. These four pages are repeatedin the next chapter, pp. 113-130, "Variæ Lectiones ManuscriptiVaticani, " headed by the same note, the text of which is herewithgiven in full. Bernhold states that these Variæ Lectiones have beentaken from the second Lister edition (No. 8) where they are foundfollowing p. 277. The first Lister edition does not contain theseVariæ, nor does Lister have the Variantes ex Blasii Lanciloti. Thefollowing note to the Vatican variants appears in the second Listeredition also: "Apicii collatio cum antiquissimo codice, literis fere iisdem, quibus Pandectæ Florentinæ, scripto; qui seruatur hodie Romæ in Bibliotheca Vaticana, inter libros MSS. , qui fuere Ducis Vrbinatium, sed, nostris temporibus extincta illa familia Ducali, quæ Ducatum istum a Romanis Pontificibus in feudum tenuerat, Vrbino Romam translati, et separato loco in bibliotheca Vaticana respositi sunt. Contulit Henricus Volkmarus [Lister: Volkmas] Scherzerus, Lipsiensis. E bibliotheca Marquardii Gudii ad I. A. Fabricium, et, ex huius dono, ad Theodorum Ianssonium ab Almeloueen transmigrauere; qui illas suæ, Amstelodami 1709 8vo in lucem prolatæ; Apicii editioni inseri curauit. " On pp. 131-154 are found the Lectiones Variantes Humelbergianæ, andon pp. 155-156 the Lectiones differentes etc. On pp. 157-228 theIndex Vocabulorum ac Rerum notabiliorum etc. ; on pp. 229-30 theNotandum adhuc. One blank leaf. Described by Vicaire, 33, who has only seen the 1791 edition;G. -Drexel, No. 165; Brunet I. 343. Neither Vicaire nor Georg-Drexelhave the date and place of publication, which in our copy is hidden onp. 81. Georg reads Apicii Cœlii instead of the above. On the fly leaf theautograph of G. L. Fournier, Bayreuth, 1791. Bernhold has based his edition upon Lister and on the edition byBlasius Lancilotus, Milan, 1490, (our No. 2, which see. ) Aside fromthe preface in which Bernhold names this and other Apicius editions, unknown to the bibliographers, the editor has not added any of his ownobservations. Being under the influence of Lister, he joins theEnglish editor in the condemnation of Torinus. His work is valuablebecause of the above mentioned variants. NO. 11, A. D. 1791, LÜBECK [Same as above] The Second Edition. Vicaire, 33. Not in G. -Drexel norPennell. NO. 12, A. D. 1800, ANSBACH APITIUS CŒLIUS DE RE CULINARIA. Ed. Bernhold. 8vo. Ansbachii, 1800. Ex Georg, No. 1076; not in Vicaire nor in Pennell. Though listed byGeorg, it is not in the Drexel collection. NO. 13, A. D. 1852, VENICE APITIUS CÆLIUS DELLE VIVANDE E CONDIMENTI OVVERO DELL' ARTE DE LACUCINA. VOLGARIZZAMENTO CON ANNOTATIONI DI G. BASEGGIO. 8vo, pp. 238. With the original Latin text. Venezia, 1852, Antonelli. Ex Georg-Drexel, No. 1077. NO. 14, A. D. 1867, HEIDELBERG APICI CÆLI || DE || RE COQUINARIA LIBRI DECEM. || NOVEM CODICUM OPEADIUTUS, AUXIT, RESTI || TUIT, EMENDAVIT, ET CORREXIT, VARIARUM ||LECTIONUM PARTE POTISSIMA ORNAVIT, STRIC || TIM ET INTERIM EXPLANAVIT|| CHR. THEOPHIL. SCHUCH. || HEIDELBERGÆ, 1867. 8vo. Pp. 202. Ex Vicaire, 33; Not in G. -Drexel, not in Pennell. NO. 15, A. D. 1874 [The same] EDITIO SECUNDA HEIDELBERGÆ, 1874, [Winter]. Although G. -Drexel, No. 1075, reads Apitius Cœlius, our copy agreeswith the reading of Vicaire, col. 889, appendix. Not in Pennell. Brandt (Untersuchungen [No. 29] p. 6) calls Schuch _WunderlicherQuerkopf_. He is correct. The Schuch editions are eccentric, worthless. NO. 16, A. D. 1909, LEIPZIG DAS APICIUS-KOCHBUCH AUS DER ALTRÖMISCHEN KAISERZEIT. Ins Deutscheübersetzt und bearbeitet von Richard Gollmer. Mit Nachbildungen alterKunstblätter, Kopfleisten und Schlusstücke. Breslau und Leipzig beiAlfred Langewort, 1909. 8vo. Pp. 154. NO. 17, A. D. 1911, LEIPZIG APICIUS CÆLIUS: ALTRÖMISCHE KOCHKUNST IN ZEHN BÜCHERN. Bearbeitet undins Deutsche übersetzt von Eduard Danneil, Herzoglich AltenburgischerHoftraiteur. Leipzig: 1911: Herausgabe und Verlag: Kurt Däweritz, Herzoglich Altenburgischer Hoftraiteur Obermeister der Innung derKöche zu Leipzig und Umgebung. 8vo, pp. XV + 127. NO. 18, A. D. 1922, LEIPZIG APICII || LIBRORVM X QVI DICVNTVR || DE RE COQVINARIA || QVÆ EXTANT || EDIDERVNT || C. GIARRATANO ET FR. VOLLMER || LIPSIÆ IN ÆDIBVS B. G. TEVBNERI MCMXXII. NO. 19, A. D. 1933, PARIS LES DIX LIVRES DE CUISINE D'APICIUS traduits du latin pour la Premièrefois et commentés par Bertrand Guégan. Paris René Bonnel Éditeur rueBlanche, No. 8. No date (_in fine_ October 16th, 1933). Three blank leaves, falsetitle; on verso, facing the title page (!) "_du mème auteur_"--afull-page advertisement of the author's many-sided publications, pastand future. Title page, verso blank. On p. Ix _Introduction_, alengthy discourse on dining in ancient times, including a mention ofApician manuscripts and editions. This commences on p. Li with _LesManuscrits d'Apicius_. The _Introduction_ finishes on p. Lxxviii. Onp. 1 _Les Dix Livres d'Apicius_, on p. 2 a facsimile in black of the_incipit_ of the Vatican manuscript, Apiciana II. On p. 3 commencesthe translation into French of the Apician text, finishing on p. 308. _Table Analytique_ (index) pp. 309-322. Follow three unnumberedsheets, on the first page of which is the _Justification du tirage_, with the date of printing and the printer's name, Durand of Chartres. The copies printed are numbered from 1 to 679. The copy before us isNo. 2; copies 1 to 4 are printed on Montval vellum, 5 to 29 on DutchPannekoek vellum, the rest, 30 to 679 on Vidalon vellum paper. Unfortunately, the present work did not reach us until after ours hadgone to press. The text of this edition, the first to appear in theFrench language, could not be considered in our work, for this reason. However, a few casual remarks about it may be in order here. A hasty perusal reveals the disconcerting fact that the editor hasbeen influenced by and has followed the example of Schuch by theadoption of his system of numbering the recipes. We do not approve ofhis inclusion of the excerpts of Vinidarius in the Apician text. The observations presented in this edition are rich and varied. Thematerial, comprising the _Introduction_ and also the explanatorynotes to the recipes are interesting, copious and well-authenticated. The editor reveals himself to be a better scholar, well-read in theclassics, than a practical cook, well-versed in kitchen practice. Frequently, for instance, he confounds _liquamen_ with _garum_, theage-old shortcoming of the Apician scholars. The advertisement facing the title page of this work is misplaced, disturbing. Nevertheless, we welcome this French version which merits a thoroughstudy; this we hope to publish at some future date. Any serious andnew information on Apicius is welcome and much needed to clear up themysteries. The advent of a few additional cooks on the scene doesn'tmatter. Let them give lie to the old proverb that too many cooks spoilthe broth. Apicius has been so thoroughly scrambled during thesixteen-hundred years preceding his first printing which started thescholars after him. So far, with the exception of a few minorinstances, they have done remarkably well. The complete unscramblingcan be done only by many new cooks, willing to devote much pain andunremunerative, careful, patient work in discovering new evidence andadding it to what there is already, to arrive at the truth of thematter. NO. 20, A. D. 1926-1936, CHICAGO Apicius, J. D. Vehling, the present edition. DESCRIPTION OF COMMENTARIES NO. 21, A. D. 1531, FRANKFORT DE RE COQUINARIA. VON SPEISEN. Natürlichen und Kreuterwein, allerVerstandt. Vber den Zusatz viler bewerter Künst, insonders fleissiggebessert und corrigirt aus Apitio, Platina, Varrone, Bapt. Fieracet. '; Francofurti, apud Egenolfum, 1531, 4to. Ex Bernhold, p. XIV, unknown to the bibliographers. The above isrelated to the following two works. Apparently, all three have littlebearing on Apicius. NO. 22, A. D. 1534, FRANKFORT POLYONYMI SYNGRAPHEI SCHOLA APICIANA. Ibid. 1534, 4to. Ex Bernhold, p. XIV. , unknown to the bibliographers. Copy in the BaronPichon collection, No. 569. NO. 23, AD. 1535, ANTWERP SCHOLA || APITIANA, EX OP || TIMIS QVIBVS || DAM AUTHORIBUS DILIGEN || TER AC NOUITER CONSTRU || CTA, AUTHORE POLYO || NIMO SYNGRA || PHEO. || A C GESSERE DIA || LOGI ALIQUOT D. ERASMI RO || TERODAMI, & ALIA QUÆDAM || LECTU IUCUNDISSIMA. || VÆNEUNT ANTUERPIÆ IN ÆDI || BUS IOANNIS STEELSIJ. || I. G. 1535. Small 8vo. Title in beautiful woodcut border. [_in fine_] TYPIS IOAN. GRAPHEI. M. D. XXXV. Pagination A-I 4, on verso of I 4, device of Io. Steels, Concordia, with doves on square and astronomical globe. On verso of title, InScholam Apitianam Præfatio. Sheet A3 Mensam Amititiæ Sacram esse, etc. On sheet A6 The dialogue by Erasmus of Rotterdam between Apitivs andSpvdvs to verso of sheet A8; follows: Conviviarvm qvis nvmervs essedebeat [etc. ] ex Aulo Gellio; Præcepta Cœnarvm by Horace; DeCiborvm Ratione by Michæle Savonarola [Grandfather of the greatGirolamo S. ]; on sheet C5 De Cibis Secvndæ Mensæ, by Paulus Aegineta;and a number of other quotations from ancient and medieval authors, partly very amusing. The Apician matter seems to be entirelyfictitious. In the collection of the author. Vicaire, 701, who also describes indetail the 1534 edition printed by Egenolph but which is not the sameas the above in text. NO. 24, A. D. 1831, HEIDELBERG FLORA APICIANA. Dierbach, J. H. Ein Beitrag zur näheren Kenntniss derNahrungsmittel der alten Römer. Heidelberg, 1831, Groos. 8vo. NO. 25, A. D. 1868, LONDON H. C. COOTE: THE CUISINE BOURGEOISE OF ANCIENT ROME. Archæologia, vol. XLI. Ex Bibliotheca A. Shircliffe. NO. 26, A. D. 1912, NAPLES CESARE GIARRATANO: I CODICI DEI LIBRI DE RE COQUINARIA DI CELIO. Naples, 1912, Detken & Rocholl. NO. 27, AD. 1920 FRIEDRICH VOLLMER: STUDIEN ZU DEM RÖMISCHEN KOCHBUCHE VON APICIUS. Vorgetragen am 7. Februar 1920. Sitzungsberichte der BayerischenAkademie der Wissenschaften Philosophisch-philologische undhistorische Klasse Jahrgang, 1920, 6. Abhandlung. München, 1920. Verlag der Bayerischen Akademie der Wissenschaften in Kommission desG. Franzschen Verlags (J. Roth). NO. 28, A. D. 1921 G. STERNAJOLO: CODICES VRBINATI LATINI. NO. 29, AD. 1927 UNTERSUCHUNGEN ZUM RÖMISCHEN KOCHBUCHE Versuch einer Lösung derApicius-Frage von Edward Brandt, Leipzig, Dietrich'scheVerlagsbuchhandlung, 1927. Philologus, Supplementband XIX, Heft III. 164 pp. Dr. Edward Brandt, the philologist of Munich, is the latest of theApician commentators. His researches are quite exhaustive. While notconclusive (as some of the problems will perhaps never be solved) hehas shed much new light on the vexatious questions of the origin andthe authors of our old Roman cookery book. APICIANÆ FINIS {Illustration: CANTHARUS, WINE CUP WITH HANDLES Elaborate decoration of Bacchic motifs: wine leaves and masks ofsatyrs. Hildesheim Treasure. } INDEX and VOCABULARY A Abalana, Abellana, hazelnut, see Avellana Abbreviations, explanation of, p. Xv ABDOMEN, sow's udder, belly, fat of lower part of belly, figur. Gluttony, intemperance ABROTANUM, --ONUM, --ONUS the herb lad's love; or, according to most Southernwood. ABROTONUM is also a town in Africa Absinth. ABSINTHIUM, the herb wormwood. The Romans used A. From several parts of the world. ℞ 3, also APSINTHIUM ABSINTHIATUS, --UM, flavored with wormwood, ℞ 3 ABSINTHITES, wine tempered or mixed with wormwood; modern absinth or Vermouth, cf. ℞ 3 ABSINTHIUM ROMANUM, ℞ 3 ABUA, a small fish; see APUA, ℞ 138, 139, 147 ACER, ACEO, ACIDUM, to be or to make sour, tart ACETABULUM, a "vinegar" cruet: a small measure, equivalent to 15 Attic drachms; see Measures ACETUM, vinegar ---- MULSUM, mead ACICULA, ACUS, the needle fish, or horn-back, or horn-beak; a long fish with a snout sharp like a needle; the gar-fish, or sea-needle ACIDUM, sour; same as ACER ACINATICIUS, a costly raisin wine ACINOSUS, full of kernels or stones ACINUS, --UM, a grain, or grape raisin berry or kernel ACIPENSER, a large fish, sturgeon, ℞ 145; also see STYRIO ACOR, --UM, sourness, tartness; the herb sweetcane, gardenflag, galangale ACRIMONIA, acidity, tartness, sourness; harshness of taste ACUS, same as ACICULA Adjustable Table, illustration, p. 138 ADULTERAM, "tempting" dish, ℞ 192 Adulterations of food in antiquity, pp. 33, 39, seq. 147; ℞ 6, 7, 9, 15, 17, 18. Also see Cookery, deceptive Advertising cooked ham, ℞ 287 Advertising ancient hotels, p. 6 Aegineta, Paulus, writer on medicine and cookery, see Apiciana, No. 5-6 AENEUM, a "metal" cooking utensil, a CACCABUS, which see; AENEUM VAS, a mixing bowl; AENEA PATELLA, a pewter, bronze or silver service platter. Aeno Coctus, braised, sometimes confused with oenococtum, stewed in wine AËROPTES, fowl, birds; the correct title of Book VI, see p. 141 Aethiopian Cumin ℞ 35 "AFFE" (Ger. ) Monkey; ℞ 55; also see Caramel Coloring AGITARE (OVA), to stir, to beat (eggs) AGNUS, IN AGNO, lamb; AGNINUS, pertaining to L. ℞ 291 seq. , 355, 364, 495 ---- COPADIA AGNINA, ℞ 355 seq. ---- AGNI COCTURA, ℞ 358 ---- ASSUS, ℞ 359 ---- AGNUM SIMPLICEM, ℞ 495 ---- TARPEIANUS, ℞ 363 AGONIA, cattle sacrificed at the festivals: only little of the victims was wasted at religious ceremonies. The priests, after predicting the future from the intestines, burned them but sold the carcass to the innkeeper and cooks of the POPINA, hence the name. These eating places of a low order did a thriving business with cheaply bought meats which, however, usually were of the best quality. In Pompeii such steaks were exhibited in windows behind magnifying glasses to attract the rural customer Albino, writer, p. 10 ALBUM, ALBUMEN, white; ---- OVORUM, the "whites" of egg; ---- PIPER, white pepper, etc. ALEX, (ALEC, HALEC), salt water, pickle, brine, fish brine. Finally, the fish itself when cured in A. Cf. MURIA Alexandria, the city founded by Alexander the Great, important Mediterranean harbor. A. Was a rival of Rome and Athens in Antiquity, famous for its luxury Alexandrine dishes ℞ 75, 348, seq. ALICA, spelt. ℞ 200 ALICATUM, any food treated with ALEX, which see ALLIATUM, a garlic sauce, consisting of a purée of pounded garlic whipped up with oil into a paste of a consistency of mayonnaise, a preparation still popular in the Provence today; finally, anything flavored with garlic or leeks ALLIUM, garlic; also leek. Fr. AILLE Almonds, AMYGDALA, peeling and bleaching of A. ℞ 57 AMACARUS, sweet-marjoram, feverfew AMBIGA, a small vessel in the shape of a pyramid AMBOLATUS, unidentified term; p. 172; ℞ 57, 59 Amerbach Manuscript, Apiciana XIV AMMI, (AMMIUM, AMI, AMIUM), cumin AMURCA (AMUREA), the lees of oil AMYGDALA (--UM) Almonds, ℞ 57; OLEUM AMYGDALIUM, almond oil AMYLARE (AMULARE), to thicken with flour. AMYLATUM (AMULATUM) that which is thickened with flour. Wheat or rice flour and fats or oil usually were used for this purpose, corresponding to our present roux. However, the term was also extended to the use of eggs for the purpose of thickening fluids, thus becoming equivalent to the present liaison, used for soups and sauces. Hence AMYLUM and AMULUM, which is also a sort of frumenty Anacharsis, the Scythian, writer. He described a banquet at Athens during the Periclean age. Pp. 3, 7 ANAS, a duck or drake; ℞ 212-17. ANATEM, ℞ 212; ANATEM EX RAPIS, ℞ 214 Anchovy, a small fish; ℞ 147; cf. APUA. ---- forcemeat, ℞ 138; ---- sauce and GARUM (which see) ℞ 37; ---- omelette ℞ 147 ANET(H)ATUM, flavored with dill; ANET(H)UM, dill, also anise ANGUILLA, eel, ℞ 466-7, 484. Cf. CONGRIO ANGULARUS, a "square" dish or pan ANISUM, anise, pimpinella ANSER, goose, gander; IN ANSERE, ℞ 234; ---- JUS CANDIDUM ℞ 228 ANTIPASTO, "Before the Meal, " modern Italian appetizer; the prepared article usually comes in cans or glasses, consisting of tunny, artichokes, olives, etc. , preserved in oil APER, see APRUS APEXABO, a blood sausage; cf. LONGANO Aphricocks, ℞ 295 APHROS, ℞ 295 APHYA, see APUA Apician Cheesecakes, p. 9 ---- cookery, influence, p. 16, 23 ---- Archetypus, p. 19 ---- manuscripts, p. 19, p. 253, seq. ---- Terminology, p. 22 ---- dishes, compared with modern dishes, p. 23 ---- sauces, p. 24 ---- Style of writing, p. 26 ---- research, p. 34 seq. Apiciana, Diagram of, p. 252 Apicius, pp. 7, 9 ---- The man, p. 9 ---- Athenaeus on, p. 9 ---- and Platina, p. 9 ---- Expedition to find crawfish, p. 9 ---- ships oysters, p. 10 ---- school, p. 10 ---- death, pp. 10, 11 ---- reflecting Roman conditions, pp. 14, 15 ---- authenticity of, pp. 18, 19 ---- writer, p. 26, ℞ 176, 436 ---- confirmed by modern science, p. 33 ---- editors as cooks, p. 34 seq. Apion, writer, quoted by Athenaeus, p. 9 APIUM, celery, smallage, parsley. ℞ 104 APOTHERMA (--UM, APODERMUM) hot porridge, gruel, pudding. ℞ 57; cf. TISANA APPARATUS, preparation; ---- MENSAE, getting dinner ready Appetizers. ℞ 174 and others. According to Horace, eggs were the first dishes served. The "moveable appetizer" of Apicius is very elaborate, p. 210 Appert, François, ℞ 24, father of the modern canning methods Apples, ℞ 22, 171 APRUS, APRUGNUS, wild boar. ℞ 329-38. APRINA, PERNA, ℞ 338, also APER APUA (ABUA, APHYA), a small kind of fish, anchovy, sprat, whiting, white bait, or minnow. ℞ 138-9, 146, cf. Pliny. Apua is also a town in Liguria; its inhabitants APUANI AQUA, water; ---- CALIDA, hot w. ; ---- CISTERNINA, well w. ; ---- MARINA, sea w. ; ---- NITRATA, soda w. For the cooking of vegetables; ---- RECENS; fresh, i. E. , not stale w. ; ---- PLUVIALE, rain w. AQUALICUS lower part of belly, paunch, ventricle, stomach, maw Archetypus Fuldensis, manuscript, see Apiciana Diagram ARCHIMAGIRUS, principal cook, chef, cf. Cooks' names ARIDA (--US, --UM) dry; ---- MENTHA, dry mint ARTEMISIA, the herb mugwort, motherwort, tarragon ARTOCREAS, meat pie ARTOPTES, Torinus' title of Book II; better: SARCOPTES, minces, minced meats ARTYMA, spice; cf. CONDIMENTUM Asa foetida, use of ---- ℞ 15, p. 23 ASARUM, the Herb foalbit, foalfoot, coltsfoot, wild spikenard ASCALONICA CEPA, "scallion, " young onion Asparagus, ASPARAGUS, p. 188, ℞ 72, ---- and figpecker, ℞ 132, ---- custard pie, ℞ 133 ASSATURA, a roast, also the process of roasting. ℞ 266-270 ASSUS, roast ASTACUS, a crab or lobster Athenaeus, writer, pp. 3, seq. ---- on Apicius, p. 10 Athene, Dish illustration, p. 158 ATRIPLEX, the herb orage, or orach ATRIUM, living room in a Roman residence, formerly used for kitchen purposes, hence the name, "black room, " because of the smoky walls. Like all simple things then and now, the Atrium often developed into a magnificently decorated court, with fountains and marble statues, and became a sort of parlor to receive the guests of the house ATTAGENA (ATAGENA), heath cock, a game bird. ℞ 218, seq. AURATA, a fish, "golden" dory, red snapper. ℞ 157, 461, 462 AVELLANA, hazelnut, filbert, Fr. AVELLINE ---- NUX, ---- NUCLEUS, kernel of f. ℞ 297 and in the list of the Excerpta AVENA, a species of bearded grass, haver-grass, oats, wild oats AVIBUS, IN-- ℞ 220, 21, 24, 27 AVICULARIUS, bird keeper, poulterer AVIS, bird, fowl; AVES ESCULENTAE, edible birds. ---- HIRCOSAE, ill-smelling birds, ℞ 229-30, ---- NE LIQUESCANT, ℞ 233 B BACCA, berry, seed. ---- MYRTHEA, myrtle berry; ---- RUTAE, rue berry; ---- LAUREA, laurel berry, etc. Bacon, ℞ 285-90; see also SALSUM BAIAE, a town, watering place of the ancients, for which many dishes are named. ℞ 205. BAIANUM pertaining to BAIAE; hence EMPHRACTUM ----, FABAE, etc. ℞ 202, 205, 432; Baian Seafood Stew, ℞ 431 Bakery in Pompeii, illustration, p. 2 Bantam Chicken, ℞ 237 Barracuda, a fish, ℞ 158 Barley Broth, ℞ 172, 200, 247 BARRICA, ℞ 173 Barthélemy, J. J. , writer, translator of Anacharsis, p. 8 Baseggio, G. , editor, Apiciana, No. 13, p. 270 BASILICUM, basil Bavarian Cabbage, ℞ 87 Beans, ℞ 96, 189, 194-8, 247; Green ---- ℞ 247; ---- sauté, ℞ 203; ---- in mustard, ℞ 204 ---- Baian style, ℞ 202 ---- "Egyptian, " see COLOCASIUM Beauvilliers, A. , French cook; cf. Styrio Beef, p. 30; shortage of ---- diet, p. 30 ---- "Beef Eaters, " p. 30 ---- dishes, ℞ 351, seq. Beets, ℞ 70, 97, 98, 183 ---- named for Varro, ℞ 70, 97, 98 Bernardinus, of Venice, printer, p. 258 Bernhold, J. M. , editor, Apiciana, Nos. 2-3, 12-14, pp. 258, seq. BETA, beet, which see BETACEOS VARRONES, ℞ 70 Bibliographers of Apicius, see Apiciana Birds, Book VI, ℞ 210-227; treatment of strong-smelling ---- ℞ 229, 230 BLITUM, a pot herb, the arrack or orage, also spinach, according to some interpreters Boar, wild, ℞ 329-38, p. 314 Boiled Dinners, ℞ 125 BOLETAR, a dish for mushrooms, ℞ 183 BOLETUS, mushroom, ℞ 309-14 Bordelaise, ℞ 351 Borrichius, Olaus, p. 268 BOTELLUS, (dim. Of BOTULUS) small sausage, ℞ 60. BOTULUS, a sausage, meat pudding, black pudding, ℞ 60, 61, 172 BOUILLABAISSE, a fish stew of Marseilles, ℞ 431, 481 Bouquet garni, ℞ 138 BOVES, Beef cattle; cf. BUBULA Bowls for mixing wine, etc. , see Crater ---- for fruit or dessert, illustration, p. 61 Brain Sausage, ℞ 45 ---- Custard, ℞ 128 ---- and bacon, ℞ 148 ---- and chicken with peas, ℞ 198 Brandt, Edward, Editor, Commentator, ℞ 29, 170, p. 273 BRASSICA, cabbage, kale; ---- CAMPESTRA, turnip; ---- OLERACEA, cabbage and kale; ---- MARINA, sea kale (?) Bread, Alexandrine, ℞ 126; Picentian ----, ℞ 125. The methods of grinding flour and baking is illustrated with our illustrations of the Casa di Forno of Pompeii and the Slaves grinding flour, which see, pp. 142, 149. Apicius has no directions for baking, an art that was as highly developed in his days as was cookery BREVIS PIMENTORUM, facsimile, p. 234 Brissonius, writer, quoting Lambecius, ℞ 376 Broiler and Stove, illustration, p. 182 Broth, see LIQUAMEN; Barley ----, ℞ 172, 200, 201 ---- How to redeem a spoiled, ℞ 9 BUBULA, Beef, flesh of oxen, p. 30, ℞ 351, 352 BUBULUS CASEUS, cow's cheese BUCCA, BUCCEA, mouth, cheek; also a bite, a morsel, a mouth-full; Fr. BOUCHÉE; BUCELLA (dim. ) a small bite, a dainty bit, delicate morsel; hence probably, Ger. "Buss'l" a little kiss and "busseln, " to spoon, to kiss, in the Southern German dialect BUCCELLATUM, a biscuit, Zwieback, soldier's bread, hard tack BULBUS, a bulbous root, a bulb, onion, ℞ 285, 304-8 BULBI FRICTI, ℞ 308 BULLIRE, to boil; Fr. BOUILLIR BUTYRUM, butter. Was little used in ancient households, except for cosmetics. Cows were expensive, climate and sanitary conditions interfered with its use in the Southern kitchen. The Latin butyrum is said to derive from the German Butter C CABBAGE, ℞ 87-92, 103; p. 188 Bavarian, ℞ 87 Ingenious way of cooking, ℞ 88 Chartreuse, ℞ 469 CACABUS, CACCABUS, a cook pot, marmite; see OLLA. Illustrations, pp. 183, 209, 223, 235. Hence: CACCABINA, dish cooked in a caccabus. See also SALACACCABIA, ℞ 468. I Exc. 470 CAELIUS, see Coelius CAEPA, CEPA, onion; ---- ARIDA, fresh onion; ---- ROTUNDA, round onion; ---- SICCA, dry o. ; ---- ASCALONICA, young o. "scallion;" ---- PALLACANA or PALLICANA, a shallot, a special Roman variety Calamary, cuttlefish, ℞ 405, p. 343 CALAMENTHUM, cress, watercress CALLUM, CALLUS (---- PORCINUM) tough skin, bacon skin, cracklings. ℞ 9, 251, 255 CAMERINUM, town in Umbria, ℞ 3, where Vermouth was made CAMMARUS MARINUS, a kind of crab-fish, ℞ 43 CANABINUM, CANNABINUM, hemp, hempen CANCER, crab Canning, ℞ 23-24 CANTHARUS, illustrations, p. 231; p. 274 CAPON, ℞ 166, 249; CAPONUM TESTICULI, ℞ 166 CAPPAR, caper CAPPARA, purslane, portulaca CAPPARUS, CARABUS, ℞ 397 CAPRA, she-goat, also mountain goat, chamois; Ger. GEMSE; ℞ 346-8 Caramel coloring, ℞ 55, 73, 119, 124, 146 CARDAMOMUM, cardamom, aromatic seed CARDAMUM, nasturtium, cress Cardoons, ℞ 112-4 CARDUS, CARDUUS, cardoon, edible thistle, ℞ 112-3 Carême, Antonin, The most talented French cook of the post-revolution period; his chartreuses compared, ℞ 186, p. 35 CARENUM, CAROENUM, wine or must boiled down one third of its volume to keep it. ℞ 35 CAREUM, CARUM, Carraway CARICA (---- FICUS) a dried fig from Caria, a reduction made of the fig wine was used for coloring sauce, similar to our caramel color, which see CARIOTA, CARYOTA, a kind of large date, figdate; also a wine, a date wine; ℞ 35 CARO, flesh of animals, ℞ 10; ---- SALSA, pickled meat CAROTA, CAROETA, carrot; ℞ 121-3 Carthusian monks, inventors of the CHARTREUSE, ℞ 68, see also Carême CARTILAGO, gristle, tendon, cartilage CARYOPHYLLUS, clove Casa di Forno, Pompeii, "House of the Oven, " illustration, p. 2 CASEUS, cheese; ℞ 125, 303; ---- BUBULUS, cow's cheese; ---- VESTINUS, ℞ 126 CASTANEA, chestnut, ℞ 183 seq. Catesby, writer, ℞ 322 Catfish, ℞ 426 CATTABIA, see Salacaccabia Caul Sausage, Kromeski, ℞ 45 CAULICULOS, ℞ 87-92; also Col-- cul-- and coliclus Cauliflower, ℞ 87 Caviare, see STYRIO Celery, ℞ 104 Celsinus, a Roman, ℞ 376-7 CENA, COENA, a meal, a repast; CENULA, a light luncheon; ---- RECTA, a "regular" meal, a formal dinner, usually consisting of GUSTUS, appetizers and light ENTRÉES, the CENA proper which is the PIÈCE DE RESISTANCE and the MENSÆ SECUNDAE, or desserts. The main dish was the CAPUT CENAE; the desserts were also called BELLARIA or MENSAE POMORUM, because they usually finished with fruit. Hence Horace's saying "AB OVO USQUE AD MALA" which freely translated and modernized means, "Everything from soup to nuts. " ---- AUGURALIS, ---- PONTIFICALIS, ---- CAPITOLINA, ---- PERSICA, ----SYBARITICA, ---- CAMPANAE, ---- CEREALIS, ---- SALIARIS, ----TRIUMPHALIS, ---- POLINCTURA are all names for state dinners, official banquets, refined private parties each with its special significance which is hard to render properly into our language except by making a long story of it ---- PHILOSOPHICA, ---- PLATONICA, ---- LACONICA, ---- RUSTICA, ----CYNICA are all more or less skimpy affairs, while the ---- ICCI is that of a downright miser. ---- HECATES is a hectic meal, ----TERRESTRIS a vegetarian dinner, ---- DEUM, a home-cooked meal, and a ---- SATURNIA is one without imported dishes or delicacies, a national dinner ---- NOVENDIALIS is the feast given on the ninth day after the burial of a dead man when his ashes were scattered while yet warm and fresh. ---- DUBIA, ℞ 139, is the "doubtful meal" which causes the conscientious physician Lister so much worry The CENA, to be sure, was an evening meal, the PRANDIUM, a noon-day meal, a luncheon, any kind of meal; the JENTACULUM, a breakfast, an early luncheon; the MERENDA was a snack in the afternoon between the meals for those who had "earned" a bite There are further CENAE, such as ---- DAPSILIS, ---- PELLOCIBILIS, ---- UNCTA, ---- EPULARIS, ---- REGALIS, all more or less generous affairs, and our list of classical and sonorous dinner names is by no means exhausted herewith. The variety of these names is the best proof of how seriously a meal was considered by the ancients, how much thought was devoted to its character and arrangements CEPA, same as CAEPA, onion CEPAEA, purslane, sea-purslane, portulaca CEPUROS, Gr. , gardener; title of Book III CERASUM, cherry, Fr. CERISE; Cerasus is a city of Pontus (Black Sea) whence Lucullus imported the cherry to Rome CEREBRUM, CEREBELLUM, brains, ℞ 46 CEREFOLIUM, CAEREFOLIUM, chervil, Ger. KERBEL, Fr. CERFEUILLE Cereto de Tridino, printer, see Tacuinus CERVUS, stag, venison, ℞ 339-45 Cesena, a town in Italy where there is an Apicius Ms. ; Apiciana XII CHAMAE, cockles Chamois, ℞ 346 seq. Charcoal used for filtering, ℞ 1 CHARTREUSE, ℞ 68, 131, 145a, 186, 469-70; also see Carthusian monks and Carême "Chasseur, " ℞ 263 Cheese, cottage, ℞ 303; also see CASEUS Cheltenham codex, Apiciana I Cherries, ℞ 22, see CERASUS Chestnuts, ℞ 183-84a Chicken, PULLUS ---- forcemeat, ℞ 50; ---- broth, 51; ---- fricassé, 56; ---- boiled, 235, 236, 242; ---- and dasheens, 244; ---- creamed, with paste, 247; ---- stuffed, 248, 199, 213-17, 235; ---- in cream, 250; ---- disjointed, 139, note 1; ---- Bantam, 237; ---- cold, in its own gravy, 237; ---- fried or sauté, 236; ---- Guinea hen, 239; ---- Fricassé Varius, 245; ---- à la Fronto, 246; ---- Parthian style, 237; ---- and leeks, 238; ---- with laser, 240; ---- roast, 241; ---- and pumpkin, 243; ---- galantine, 249; ---- fried with cream sauce, 250; ---- Maryland, Wiener Backhähndl, 250 Chick-peas, ℞ 207-9; p. 247 Chimneys on pies, ℞ 141 Chipolata garniture, ℞ 378 CHOENIX, a measure, --2 SEXTARII, ℞ 52 Chops, ℞ 261 CHOUX DE BRUXELLES AUX MARRONS, ℞ 92 Christina, Queen of Sweden, eating Apician dishes, pp. 37, 38 CHRYSOMELUM, CHRYSOMALUM, a sort of quince CIBARIA, victuals, provisions, food; same as CIBUS. Hence CIBARIAE LEGES, sumptuary laws; CIBARIUM VAS, a vessel or container for food; CIBARIUS, relating to food; also CIBATIO, victualling, feeding, meal, repast CIBARIUM ALBUM, white repast, white dish, blancmange. Fr. BLANC MANGER, "white eating. " A very old dish. Platina gives a fine recipe for it; in Apicius it is not yet developed. The body of this dish is ground almonds and milk, thickened with meat jelly. Modern cornstarch puddings have no longer a resemblance to it; to speak of "chocolate" blancmange as we do, is a barbarism. Platina is proud of his C. A. He prefers it to any Apician dessert. We agree with him; the incomplete Apicius in Platina's and in our days has no desserts worth mentioning. A German recipe of the 13th century (in "Ein Buch von guter Spise") calls C. A. "Blamansier, " plainly a corruption of the French. By the translation of C. A. Into the French, the origin of the dish was obliterated, a quite frequent occurrence in French kitchen terminology CIBORIUM, a drinking vessel CIBUS, food, victuals, provender CICER, chick-pea, small pulse, ℞ 207-209 Cicero, famous Roman, ℞ 409 CICONIA, stork. Although there is no direct mention of the C. As an article of diet it has undoubtedly been eaten same as crane, egrets, flamingo and similar birds CINARA, CYNARA, artichoke CINNAMONUM, cinnamon CIRCELLOS ISICATOS, a sausage, ℞ 65 CITREA MALA, citron; see CITRUM CITREUS, citron tree CITRUM, CITRIUM, the fruit of the CITREUS, citron, citrus, ℞ 23, 81, 168. The citron tree is also MALUS MEDICA. "MALUS QUAE CITRIA VOCANTUR"; CONDITURA MALORUM MEDICORUM, Ap. Book I. ; Lister thinks this is a cucumber CITRUS, orange or lemon tree and their fruits. It is remarkable that Apicius does not speak of lemons, one of the most indispensable fruits in modern cookery which grow so profusely in Italy today. These were imported into Italy probably later. The ancients called a number of other trees CITRUS also, including the cedar, the very name of which is a corruption of CITRUS Classic Cookery, pp. 16-17 CLIBANUS, portable oven; also a broad vessel for bread-making, a dough trough CNECON, ℞ 16 CNICOS, CNICUS, CNECUS, bastard saffron; also the blessed thistle CNISSA, smoke or steam arising from fat or meat while roasting COCHLEAE, snails, also sea-snails, "cockles, " periwinkles, ℞ 323-25. ---- LACTE PASTAE, milk-fed snails. COCHLEARIUM, a snail "farm, " place where snails were raised and fattened for the table. Also a "spoonful, " a measure of the capacity of a small shell, more properly, however, COCHLEAR, a spoon, a spoon-full, 1/4 cyathus, the capacity of a small shell, also, properly, a spoon for drawing snails out of the shells. COCHLEOLA, a small snail COCOLOBIS, basil, basilica COCTANA, COTANA, COTTANA, COTONA, a small dried fig from Syria COCTIO, the act of cooking or boiling COCTIVA CONDIMENTA, easy of digestion, not edible without cooking. COCTIVUS, soon boiled or roasted COCTOR, cook, which see; same as COQUUS COCULA, same as COQUA, a female cook COCULUM, a cooking vessel COCUS, COQUUS, cook, which see Coelius, name of a person, erroneously attached to that of Apicius; also Caelius, p. 13 COLADIUM, --EDIUM, --ESIUM, --OESIUM, variations of COLOCASIUM, which see Colander, illustration of a, p. 58 COLICULUS, CAULICULUS, a tender shoot, a small stalk or stem, ℞ 87-92 COLO, to strain, to filter, cf. ℞ 73 COLOCASIA, COLOCASIUM, the dasheen, or taro, or tanyah tuber, of which there are many varieties; the root of a plant known to the ancients as Egyptian Bean. Descriptions in the notes to the ℞ 74, 154, 172, 200, 244 and 322 COLUM NIVARIUM, a strainer or colander for wine and other liquids. See illustration, p. 58 COLUMBA, female pigeon; COLUMBUS, the male; COLUMBULUS, --A, squab, ℞ 220. Also used as an endearing term Columella, writer on agriculture; ---- on bulbs, ℞ 307; ---- mentioning Matius, ℞ 167 COLYMBADES (OLIVAE), olives "swimming" in the brine; from COLYMBUS, swimming pool Combination of dishes, ℞ 46 Commentaries on Apicius, p. 272 Commodus, a Roman, ℞ 197 Compôte of early fruit, ℞ 177 CONCHA, shellfish muscle, cockle scallop, pearl oyster; also the pearl itself, or mother-of-pearl; also any hollow vessel resembling a mussel shell (cf. Illustration, p. 125) hence CONCHA SALIS PURI, a salt cellar. Hence also CONCHIS, beans or peas cooked "in the shell" or in the pod; and diminutives and variations: CONCHICLA FABA, (bean in the pod) for CONCHICULA, which is the same as CONCHIS and CONCICLA; ℞ 194-98, 411. ---- APICIANA, ℞ 195; ---- DE PISA, ℞ 196; ---- COMMODIANA, ℞ 197; ---- FARSILIS, ℞ 199 CONCHICLATUS, ℞ 199 CONCRESCO, grow together, run together, thicken, congeal, also curdle, etc. , same as CONCRETIO, CONCRETUM CONDIO, to salt, to season, to flavor; to give relish or zest, to spice, to prepare with honey or pepper, and also (since spicing does this very thing) to preserve CONDITIO, laying up, preserving. CONDITIVUS, that which is laid up or preserved, same as CONDITUM CONDITOR, one who spices. Ger. Konditor, a pastry maker CONDIMENTARIUS, spice merchant, grocer CONDIMENTUM, condiment, sauce, dressing, seasoning, pickle, anything used for flavoring, seasoning, pickling ---- VIRIDE green herbs, pot herbs; cf. CONDITURA. ---- PRO PELAMIDE, ℞ 445; ---- PRO THYNNO, ℞ 446; ---- IN PERCAM, ℞ 447; ---- IN RUBELLIONEM, ℞ 448; ---- RATIO CONDIENDI MURENAS, ℞ 449; ---- LACERTOS, ℞ 456; ---- PRO LACERTO ASSO, ℞ 457; ---- THYNNUM ET DENTICEM, ℞ 458; ---- DENTICIS, ℞ 460; ---- IN DENTICE ELIXO, ℞ 461; ---- AURATA, ℞ 462; ---- IN AURATAM ASSAM, ℞ 463; ---- SCORPIONES, ℞ 464; ---- ANGUILLAM, ℞ 466; ---- ALIUD ---- ANGUILLAE, ℞ 467 CONDITUM, preserved, a preserve; cf. CONDIO; ---- MELIRHOMUM, ℞ 2 ---- ABSINTHIUM ROMANUM, ℞ 3 ---- PARADOXUM, ℞ 1 ---- VIOLARUM, ℞ 5 ---- Paradoxum, facsimile of Vat. Ms. , p. 253 CONDITURA, a pickle, a preserve, sauce, seasoning, marinade; the three terms, C. , CONDITUM and CONDIMENTUM are much the same in meaning, and are used indiscriminately. They also designate sweet dishes and desserts of different kinds, including many articles known to us as confections. Hence the German, KONDITOR, for confectioner, pastry cook. Nevertheless, a general outline of the specific meanings of these terms may be gathered from observing the nature of the several preparations listed under these headings, particularly as follows: ---- ROSATUM, ℞ 4; (cf. No. 5) ---- MELLIS, ℞ 17; ---- UVARUM, ℞ 20; ---- MALORUM PUNICORUM, ℞ 21; ---- COTONIORUM, ℞ 19; ---- FICUUM, PRUNORUM, PIRORUM, ℞ 20; ---- MALORUM MEDICORUM, ℞ 21; ---- MORORUM, ℞ 25; ---- OLERUM, ℞ 26; ---- RUMICIS, ℞ 27; ---- LAPAE, ℞ 27; ---- DURACINORUM, ℞ 29; ---- PRUNORUM, etc. , ℞ 30 --in most of these instances corresponds to our modern "preserving" CONGER, CONGRIO, CONGRUS, sea-eel, conger. CONGRUM QUEM ANTIATES BRUNCHUM APPELLANT, --Platina, cf. ANGUILLA. Plautus uses this fish name to characterize a very cunning person, a "slippery" fellow. A cook is thus called CONGRIO in one of his plays CONILA, CUNILA, a species of the plant ORIGANUM, origany, wild marjoram. See SATUREIA CONYZA, the viscous elecampane Cook, COCUS, COQUUS is the most frequent form used, COCTOR, infrequent. COQUA, COCULA, female cook; though female cooks were few. The word is derived from COQUERE, to cook, which seems to be an imitation of the sound, produced by a bubbling mess The cook's work place (formerly ATRIUM, the "black" smoky room) was the CULINA, the kitchen, hence in the modern Romance tongues CUISINE, CUCINA, COCINA. Those who work there are CUISINIERS, COCINEROS, the female a CUISINIÈRE, and so forth The German and Swedish for "kitchen" are KÜCHE and KÖKET, but the words "cook" and "KOCH" are directly related to COQUUS A self-respecting Roman cook, especially a master of the art, having charge of a crew, would assume the title of MAGIRUS, or ARCHIMAGIRUS, chief cook. This Greek--"MAGEIROS"--plainly shows the high regard in which Greek cookery stood in Rome. No American CHEF would think of calling himself "chief cook, " although CHEF means just that. The foreign word sounds ever so much better both in old Rome and in new New York. MAGEIROS is derived from the Greek equivalent of the verb "to knead, " which leads us to the art of baking. Titles and distinctions were plentiful in the ancient bakeshops, which plainly indicates departmentisation and division of labor The PISTOR was the baker of loaves, the DULCIARIUS the cake baker, using honey for sweetening. Martial says of the PISTOR DULCIARIUS, "that hand will construct for you a thousand sweet figures of art; for it the frugal bee principally labors. " The PANCHESTRARIUS, mentioned in Arnobius, is another confectioner. The LIBARIUS still another of the sweet craft. The CRUSTULARIUS and BOTULARIUS were a cookie baker and a sausage maker respectively The LACTARIUS is the milkman; the PLACENTARIUS he who makes the PLACENTA, a certain pancake, also a kind of cheese cake, often presented during the Saturnalia. The SCRIBLITARIUS belongs here, too: in our modern parlance we would perhaps call these two "ENTREMETIERS. " The SCRIBLITA must have been a sort of hot cake, perhaps an omelet, a pancake, a dessert of some kind, served hot; maybe just a griddle cake, baked on a hot stone, a TORTILLA--what's the use of guessing! but SCRIBLITAE were good, for Plautus, in one of his plays, Poenulus, shouts, "Now, then, the SCRIBLITAE are piping hot! Come hither, fellows!" Not all of them did eat, however, all the time, for Posidippus derides a cook, saying, CUM SIS COQUUS, PROFECTUS EXTRA LIMEN ES, CUM NON PRIUS COENAVERIS, "What? Thou art a cook, and hast gone, without dinner, over the threshold?" From the FOCARIUS, the scullion, the FORNACARIUS, the fireman, or furnace tender, and the CULINARIUS, the general kitchen helper to the OBSONATOR, the steward, the FARTOR to the PRINCEPS COQUORUM, the "maître d'hôtel" of the establishment we see an organization very much similar to our own in any well-conducted kitchen The Roman cooks, formerly slaves in the frugal days of the nation, rose to great heights of civic importance with the spread of civilization and the advance of luxury in the empire. Cf. "The Rôle of the Mageiroi in the Life of the Ancient Greeks" by E. M. Rankin, Chic. , 1907, and "Roman Cooks" by C. G. Harcum, Baltimore, 1914, two monographs on this subject Cookery, Apician, as well as modern c. , discussed in the critical review of the Apicius book ---- examples of deceptive c. In Apicius, ℞ 6, 7, 9, 17, 229, 230, 384, 429 ---- of flavoring and spicing, ℞ 15, 277, 281, 369 ---- deserving special mention for ingenuity and excellence, ℞ 15, 21, 22, 72, 88, 177, 186, 212, 213, 214, 250, 287, 315, 428 ---- modern Jewish, resembling Apicius, ℞ 204 seq. ---- examples of attempts to remove disagreeable odors, ℞ 212-14, 229, 230, 292 ---- removing sinews from fowl, ℞ 213 ---- utensils, p. 15 Coote, C. T. , commentator, pp. 19, 273 COPA, a woman employed in eating places and taverns, a bar maid, a waitress, an entertainer, may be all that in one person. One of the caricatures drawn on a tavern wall in Pompeii depicts a COPA energetically demanding payment for a drink from a reluctant customer, p. 7 COPADIA, dainties, delicate bits, ℞ 125, 179, 180, 271, 276, seq. , 355 Copper in Vegetable Cookery, ℞ 66 Copyists and their work, p. 14 COQUINA, cooking, kitchen. COQUINARIS, --IUS, relating to the kitchen. COQUO, --IS, COXI, COCTUM, COQUERE, to cook, to dress food, to function in the kitchen, to prepare food for the table. See cook COR, heart CORDYLA, CORDILLA, ℞ 419, 423 CORIANDRUM, the herb coriander; CORIANDRATUM, flavored with c. ; LIQUAMEN EX CORIANDRO, coriander essence or extract Corn, green, ℞ 99 CORNUM, cornel berry; "CORNA QUAE VERGILIUS LAPIDOSA VOCAT"--Platina CORNUTUS, horn-fish, ℞ 442 CORRUDA, the herb wild sparrage, or wild asparagus CORVUS, a kind of sea-fish, according to some the sea-swallow. Platina describes it as a black fish of the color of the raven (hence the name), and ranks it among the best of fish, cf. STURNUS COTANA, see COCTANA COTICULA (CAUDA?), minor cuts of pork, either spareribs, pork chops, or pig's tails COTONEA, a herb of the CUNILA family, wallwort, comfrey or black bryony COTONEUM, COTONEUS, COTONIUS, CYDONIUS, quince-apple, ℞ 163 COTULA, COTYLA, a small measure, 1/2 sextarius COTURNIX, quail COSTUM, COSTUS, costmary; fragrant Indian shrub, the root of burning taste but excellent flavor Court-bouillon, ℞ 37, 138 Cow-parsnips, p. 188, ℞ 115-122, 183 COXA, ℞ 288 Crabs, ℞ 485; crabmeat croquettes, ℞ 44 Cracklings, p. 285, ℞ 255 Crane, ℞ 212, 213, p. 265. Crane with turnips, ℞ 214-17 CRATER, CRATERA, a bowl or vessel to mix wine and water; also a mixing bowl and oil container--see illustrations, p. 140 CRATICULA, grill, gridiron; illustration, p. 182 Crême renversée, ℞ 129, 143 CREMORE, DE--, ℞ 172 CRETICUM HYSOPUM, ℞ 29, Cretan hyssop CROCUS, --OS, --ON, --UM, saffron; hence CROCEUS, saffron-flavored, saffron sauce or saffron essence. CROCIS, a certain herb or flavor, perhaps saffron Croquettes, ℞ 42, seq. Cucumber, CUCUMIS, ℞ 82-84 CUCURBITA, pumpkin, gourd, ℞ 73-80, 136 CULINA, kitchen; CULINARIUS, man employed in the kitchen; pertaining to the kitchen CULTER, a knife for carving or killing; the blade from 9 to 13 inches long CUMANA, earthen pot or dish; casserole, ℞ 237 Cumberland sauce, ℞ 345 CUMINUM, CYMINUM, cumin; CUMINATUM, --US, sauce or dish seasoned with cumin, ℞ 39, 40. Aethiopian, Libyan, and Syriac cumin are named, ℞ 178 CUNICULUS, rabbit, cony CUNILAGO, a species of origany, flea-bane, wild marjoram, basilica CUPELLUM, CUPELLA, dim. , of CUPA, a small cask or tun. Ger. KUFE; a "cooper" is a man who makes them CURCUMA ZEODARIA, turmeric Custard, brain, ℞ 27; ---- nut, ℞ 128, 142; ---- of vegetables and brain, ℞ 130; ---- of elderberries, ℞ 134; ---- rose, ℞ 135; see also ℞ 301 Cutlets, ℞ 261, 471-3 Cuttle-fish, ℞ 42, 406-8 CYAMUS, Egyptian bean CYATHUS, a measure, for both things liquid and things dry, which according to Pliny 21. 109, amounted to 10 drachms, and, according to Rhem. Fann. 80. , was the 12th part of a SEXTARIUS, roughly one twelfth pint. Also a goblet, and a vessel for mixing wine, ℞ 131 CYDONIIS, PATINA DE, ℞ 163, see also Malus CYMA, young sprout, of colewort or any other herb; also cauliflower, ℞ 87-9-92 CYPERUS, CYPIRUS, a sort of rush with roots like ginger, see MEDIUM CYRENE, a city of Africa, famous for its Laser Cyrenaicum, the best kind of laser, which see. Also Kyrene D DACTYLIS, long, "finger-like" grape or raisin; --US, long date, fruit of a date tree, ℞ 30 DAMA, a doe, deer, also a gazelle, antilope (DORCAS). In some places the chamois of the Alps is called DAMA DAMASCENA [PRUNA], plum or prune from Damascus, ℞ 30. Either fresh or dried Danneil, E. , editor, pp. 33-34, 35, 271 Dasheen, ℞ 74, 152, 172, 216, 244, 322 Dates, stuffed, ℞ 294 DAUCUM, --US, --ON, a carrot DE CHINE, see Dasheen "Decline of the West, " p. 17 DECOQUO, to boil down DEFRUTARIUS, one who boils wine; CELLA DEFRUTARIA, a cellar where this is done, or where such wine is kept DEFRUTUM, DEFRICTUM, DEFRITUM, new wine boiled down to one half of its volume with sweet herbs and spices to make it keep. Used to flavor sauces, etc. , see also Caramel color DENTEX, a sparoid marine fish, "Tooth-Fish, " ℞ 157, 459-60 Dessert Dishes, illustrations, pp. 61, 125 Desserts, absent, p. 43 Desserts, Apician, ℞ 143, 294, seq. DIABOTANON PRO PISCE FRIXO, ℞ 432 Diagram of Apician editions, p. 252 Didius Julianus, ℞ 178 Dierbach, H. J. , commentator, p. 273 Dining in Apician style, modern, p. 37 ---- in Rome, compared with today, pp. 17, 18 Diocles, writer, ℞ 409 Dionysos Cup, illustration, p. 141 Dipper, illustrated, p. 3 DISCUS, round dish, plate or platter Disguising foods, ℞ 133, pp. 33-4 Distillation, see Vinum Dormouse, ℞ 396 Dory, ℞ 157, 462-5 Doves, p. 265 Drexel, Theodor, collector, pp. 257-8 Dubois, Urbain, chef, p. 16 Duck, p. 265, ℞ 212-3; ---- with turnips, ℞ 214-7 DULCIA, sweets, cookies, confections, ℞ 16, 216, 294-6 --RIUS, pastry cook, ℞ 294 Dumas, Alexandre, cooking, p. 24 Dumpling of pheasant, ℞ 48; ---- and HYDROGARUM, ℞ 49; ---- with broth, plain, ℞ 52, 181 DURACINUS, hard-skinned, rough-skinned fruit; ---- PERSICA, the best sort of peach, according to some, nectarines, ℞ 28 E Early fruit, stewed, ℞ 177 ECHINUS, sea-urchin, ℞ 412-17 Economical methods: flavoring, ℞ 15 EDO, to eat; great eater, gormandizer, glutton EDULA, chitterlings Eel, ℞ 466-7 Egg Dish, illustration, p. 93 Eggs, ℞ 326-28; ---- fried, ℞ 336; ---- boiled, ℞ 327; ---- poached, ℞ 328; ---- scrambled with fish and oysters, ℞ 159 Eglantine, ℞ 171 Egyptian Bean, ℞ 322; also see CYAMUS EIERKÄSE, ℞ 125, 301 ELAEOGARUM, ℞ 33 Elderberry custard, ℞ 135 ELIXO, to boil, boil down, reduce. --US, --UM, boiled down, sodden, reduced. According to Platina an ELIXUM simply is a meat bouillon as it is made today. ELIXATIO, a court-bouillon, liquid boiled down; ELIXATURA, a reduction EMBAMMA, a marinade, a pickle or sauce to preserve food, to give it additional flavor; same as INTINCTUS, ℞ 344 EMBRACTUM, EMPHRACTUM, a dish "covered over"; a casserole of some kind. E. BAIANUM, ℞ 431 Endives, ℞ 109 Enoche of Ascoli, medieval scholar, cf. Apiciana Entrées, potted, ℞ 54, 55; ---- sauces, ℞ 56; ---- of fish, poultry and sausage, ℞ 139; ---- of fowl and livers, ℞ 175 EPIMELES, careful, accurate; choice things. Title of Book I Erasmus of Rotterdam, Dialogue, p. 273 ERUCA, the herb rocket, a colewort, a salad plant, a mustard plant ERVUM, a kind of pulse like vetches or tares ESCA, meat, food, victuals; ESCO, to eat Escoffier, A. Modern chef, writer, ℞ 338 ESCULENTES, things good to eat ESTRIX, she-glutton ESUS, eating Every Day Dishes, ℞ 128, 142 EXCERPTA A VINIDARIO, p. 235 Excerpts from Apicius by Vinidarius, pp. 21, 234 EXCOQUO, to boil out, to melt, to render (fats) F FABA, bean, pulse. ---- AEGYPTIACA, ℞ 322; ---- IN FRIXORIO, string beans in the frying pan, Fr. : HARICOTS VERTS SAUTÉS; ---- VITELLIANA, ℞ 189, 193 FABACIAE VIRIDES, green bean, ℞ 202; ---- FRICTAE, ℞ 203; ---- EX SINAPI, ℞ 204 Fabricius, Albertus, bibliographer, pp. 258, seq. , 268 "Fakers" of manuscripts, p. 13 FALSCHER HASE, ℞ 384 FAR, corn or grain of any kind, also spelt; also a sort of coarse meal Farce, forcemeat, ℞ 131 FARCIMEN, sausage, ℞ 62-64 FARCIO, to fill, to stuff; also to feed by force, cram, fatten FARINA, meal, flour, ℞ 173; --OSUS, mealy FARNEI FUNGI, ℞ 309 FARRICA, ℞ 173 FASEOLUS, PHASEOLUS, a bean; Ger. : Fisole, ℞ 207 FARSILIS, FARTILIS, a rich dish, something crammed or fattened, ℞ 131 FARTOR, sausage maker; keeper of animals to be fattened, ℞ 166, 366 FARTURA, the fattening of animals; also the dressing used to stuff the bodies in roasting, forcemeat, ℞ 166, 366 FATTENING FOWL, ℞ 166, 366 FENICOPTERO, IN, ℞ 220, 231 FENICULUM, FOENI--, fennel FENUM GRAECUM, FOEN--; the herb fenugreek, also SILICIA, ℞ 206 FERCULUM, a frame or tray on which several dishes were brought in at once, hence a course of dishes FERULA, a rod or branch, fennel-giant; ---- ASA FOETIDA, same as LASERPITIUM FICATUM, fed or stuffed with figs, ℞ 259-60 FICEDULA, small bird, figpecker, ℞ 132 FICUS, fig, fig tree, FICULA, small fig Field herbs, ℞ 107; Field salad, ℞ 110; a dish of field vegetables, ℞ 134 Fieldfare, a bird, ℞ 497 Fig-fed pork, p. 285, ℞ 259 Figpecker, a bird, ℞ 132 Figs, to preserve, ℞ 22 Filets Mignons, ℞ 262 Filtering liquors, ℞ 1 Financière garniture, ℞ 166, 378 Fine ragout of brains and bacon, ℞ 147 Fine spiced wine, ℞ 1 Fish cookery, "The Fisherman, " title of Book X; ---- boiled, ℞ 432, 4, 5, 6, 455; ---- fried, herb sauce, ℞ 433; ---- to preserve fried fish, ℞ 13; ---- with cold dressing, ℞ 486; ---- baked, ℞ 476-7; ---- balls in wine sauce, ℞ 145, 164; ---- fond, ℞ 155; a dish of any kind of ----, ℞ 149, 150, 156; ---- au gratin, ℞ 143; ---- loaf, ℞ 429; ---- liver pudding, ℞ 429; ---- pickled, spiced, marinated, ℞ 480; ---- oysters and eggs, ℞ 157; ---- salt, any style, ℞ 430, 431; ---- stew, ℞ 153, 432; ---- sauce, acid, ℞ 38-9 FISKE BOLLER, ℞ 145, 41, seq. Flaccus, a Roman, ℞ 372 Flamingo, ℞ 220, 231-2 Flavors and spices, often referred to, especially in text; instances of careful flavoring, ℞ 15, 276-77. Flavoring with faggots, ℞ 385, seq. Florence Mss. Apiciana VI, VII, VIII, IX FLORES SAMBUCI, elder blossoms Fluvius Hirpinus, Roman, ℞ 323, 396; a man interested in raising snails, dormice, etc. , for the table FOCUS, hearth, range; unusually built of brick, on which the CRATICULA stood. Cf. Illustrations, p. 182 FOLIUM, leaf, aromatic leaves such as laurel, etc. ---- NARDI, several kinds, nard leaf. The Indian nard furnishes nard oil, the Italian lavender FONDULI, see SPHONDULI, ℞ 114, 121 Food adulterations, pp. 33, 34 Food disguising and adulteration, p. 33, ℞ 6, 7, 134, 147; ---- displayed in Pompeii, p. 7 Forcemeats, ℞ 42, 172 Fowl, p. 265; a dish of, ℞ 470; ---- and livers, ℞ 174; various dishes and sauce, ℞ 218, seq. Picking ----, ℞ 233; Removing disagreeable odors from ----, ℞ 229-30 French Dressing, ℞ 112 French Toast, ℞ 296 FRETALE, FRIXORIUM, FRICTORIUM, frying pan, illustrations, pp. 355, 366; cf. SARTAGO FRICTELLA, fritter; "A FRICTO DICI NULLA RATIO OBSTAT"--Platina. Ger. "Frikadellen" for meat balls fried in the pan. "De OFFELLIS, QUAS VEL FRICTELLAS LICET APPELLARE"--Platina FRICTORIUM, FRIXORIUM, same as FRETALE, frying pan FRISILIS, FRICTILIS, FUSILIS, ℞ 131 FRITTO MISTO (It. ), ℞ 46 Friture, (Fr. ) frying fat, ℞ 42, seq. FRIXUS, roast, fried, also dried or parched, term which causes some confusion in the several editions Frontispice, 2nd Lister Edition, illustration, p. 156 Fronto, a Roman, ℞ 246, 374 FRUGES, farinaceous dishes Fruit dishes, ℞ 64, 72; Fruits, p. 210; ---- dried, Summary, p. 370 ---- Bowl illustration, pp. 61, 125 FRUMENTUM, grain, wheat or barley Frying, ℞ 42, seq. Frying pans, illustrated, cf. FRETALE and SARTAGO Fulda Ms. , cf. Apiciana FUNGUS, mushroom; --ULUS, small m. ; see BOLETUS ---- FARNEI, ℞ 309, seq. FURCA, a two-pronged fork; --ULA, --ILLA (dim. ) a small fork. FUSCINA, --ULA, a three-pronged fork. Cf. "Forks and Fingerbowls as Milestones in Human Progress, " by the author, Hotel Bulletin and The Nation's Chefs, Chicago, Aug. , 1933, pp. 84-87 FURNUS, oven, bake oven. See illustration, p. 2 G Galen, writer, ℞ 396, 410 GALLINA, hen; --ULA, little hen; --ARIUS, poulterer GALLUS, cock Game of all kinds, sauce for, ℞ 349 ---- birds, ℞ 218, seq. GANONAS CRUDAS, fish, ℞ 153 GARATUM, prepared with GARUM, which see Gardener, The--Title of Book III, ℞ 377 GARUM (Gr. : GARON) a popular fish sauce made chiefly of the scomber or mackerel, but formerly from the GARUS, hence the name, cf. P. 22, ℞ 10, 33, 471 Mackerel is the oiliest fish, and plentiful, very well suited for the making of G. G. Was also a pickle made of the blood and the gills of the tunny and of the intestines of mackerel and other fish. The intestines were exposed to the sun and fermented. This has stirred up controversies; the ancients have been denounced for the "vile concoctions, " but garum has been vindicated by modern science as to its rational preparation and nutritive qualities. Codfish oil, for instance, has long been known for its medicinal properties, principally Vitamin D; this is being increased today by exposure to ultraviolet rays (just what the ancients did). The intestines are the most nutritious portions of fish G. Still remains a sort of mystery. Its exact mode of preparation is not known. It was very popular and expensive, therefore was subject to a great number of variations in quality and in price, and to adulteration. For all these reasons GARUM has been the subject of much speculation. It appears that the original meaning of G. Became entirely lost in the subsequent variations In 1933 Dr. Margaret B. Wilson sent the author a bottle of GARUM ROMANUM which she had compounded according to the formulae at her disposal. This was a syrupy brown liquid, smelled like glue and had to be dissolved in water or wine, a few drops of the G. To a glass of liquid, of which, in turn, only a few drops were used to flavor a fish sauce, etc. ---- SOCIORUM, the best kind of G. ; ALEXGARI VITIUM, the cheap kind of G. , cf. ALEX, HALEC. OENOGARUM, G. Mixed with wine; HYDROGARUM G. Mixed with water; OLEOGARUM, G. Mixed with oil; OXYGARUM, G. Mixed with vinegar GARUS, small fish from which the real GARUM was made GELO, cause to freeze, to congeal; GELU, jelly GELU IN PATINA, gelatine: "QUOD VULGO GELATINAM VOCAMUS"--Platina Georg, Carl, Bibliographer, p. 257 Gesamt-Katalog, bibliography, p. 261 Gesner, Conrad, Swiss scientist, bibliographer, polyhistor, see Schola Apitiana, p. 206 GETHYUM, --ON, same as PALLACANA, an onion Giarratano, C. , editor, Apiciana, pp. 18, 19, 26, 271, 273 GINGIBER, ginger; also ZINGIBER, faulty reading of the "G" by medieval scribes GINGIDON, --IUM, a plant of Syria; according to Spengel the French carrot. Paulus Aegineta says: "BISACUTUM (SIC ENIM ROMANI GINGIDION APPELLANT) OLUS EST SCANDICI NON ABSIMILE, " hence a chervil root, or parsnip, or oysterplant GLANDES, any kernel fruit, a date, a nut, etc. Glasse, Mrs. Hannah, writer, ℞ 127 GLIS, pl. GLIRES, dormouse, a small rodent, very much esteemed as food. GLIRARIUM, cage or place where they were kept or raised, ℞ 396 Gluttons, p. 11 Goat, wild, ℞ 346, seq. ---- liver, ℞ 291-3 Gollmer, R. , editor, Apiciana, pp. 18, 35, 270 GONG for slaves, illustration, p. 151 Goose, p. 265; white sauce for, ℞ 228 Grapes, to keep, ℞ 19 Greek influence on Roman cookery, p. 12, seq. ---- Banquet, by Anacharsis, p. 8 Greek monographs, p. 43 Green beans, p. 247, ℞ 202, 206 Greens, green vegetables, ℞ 99 Grimod de la Reynière, writer, p. 4, cf. Mappa Gruel, p. 210; ℞ 172, 200-1, seq. ---- and wine, ℞ 179-80 GRUS, crane; GRUEM, ℞ 212-3; ---- EX RAPIS, ℞ 215-6 Gryphius, S. , printer, Apiciana No. 6, facsimile of title, p. 263 Guégan, Bertrand, editor, p. 271, seq. Guinea Hen, ℞ 239, cf. "Turkey Origin, " by the author, Hotel Bulletin and The Nation's Chefs, for February and March, 1935, Chicago GULA, gluttony GUSTUS, taste; also appetizers and relishes and certain entrées of a meal, Hors d'oeuvres. Cf. CENA, ℞ 174-77 H Habs, R. , writer, p. 18 HAEDUS, HAEDINUS, kid, ℞ 291-3, 355, seq. ---- SYRINGIATUS, ℞ 360; ---- PARTHICUM, ℞ 364; ---- TARPEIANUM, ℞ 363; ---- LAUREATUM EX LACTE, ℞ 365; ---- LASARATUM, ℞ 496 HALEC, see ALEC HALIEUS, HALIEUTICUS, pertaining to fish; title of Book X, p. 356 Ham, fresh, p. 285, ℞ 287-9 HAND-MILL, operated by Slaves, illustration, p. 60 HAPANTAMYNOS, ℞ 497 Harcum, C. G. , writer, see COQUUS Hard-skinned peaches, to keep, ℞ 28 Hare, B. VIII, ℞ 382, seq. ---- imitation, ℞ 384; ---- braised, ℞ 382-3; ---- different dressings, ℞ 383; ---- Stuffed, ℞ 384, 91; ---- white sauce for, ℞ 385; ---- lights of, ℞ 386-7; ---- liver, ℞ 170; ---- in its own broth, ℞ 388; ---- smoked Passenianus, ℞ 389; ---- tidbits, kromeskis, ℞ 390; ---- boiled, ℞ 393; ---- spiced sauce, ℞ 393; ---- sumptuous style, ℞ 394; ---- spiced, ℞ 395 Haricot of lamb, ℞ 355 HARPAGO, a meat hook for taking boiled meat out of the pot, with five or more prongs; hence "harpoon. " Cf. FURCA "Haut-goût" in birds, to overcome it, ℞ 229-30 Headcheese, ℞ 125 Heathcock, ℞ 218, seq. HELENIUM, plant similar to thyme(?); the herb elecampane or starwort Heliogabalus, emperor, p. 11 HEMINA, a measure, about half a pint Henry VIII, of England, edict on kitchens, p. 156 HERBAE RUSTICAE, ℞ 107 Herbs, pot herbs, to keep, ℞ 25 Hildesheim Treasure, found in 1868, a great collection of Roman silverware, now in the Kaiser Friedrich Museum, Berlin, our illustrations show a number of these pieces, p. 43 Hip, dog-briar, ℞ 171 HIRCOSIS AVIBUS, DE, ℞ 229-30 Hirpinus, Fluvius, Roman, ℞ 323, 396, who raised animals for the table HISPANUM, see Oleum HOEDUS, see HAEDUS HOLERA, pot herbs, ℞ 25, 66; also OLERA and HOLISERA, from HOLUS HOLUS, OLUS, kitchen vegetables, particularly cabbage, ℞ 99 Home-made sweets, ℞ 294 Honey cakes, ℞ 16 Honey Refresher, ℞ 2; ---- cake, ℞ 16; ---- to renew spoiled, ℞ 17; testing quality of, ℞ 18; ---- pap, ℞ 181; see also Chap. XIII, Book VII Horace, writer, pp. 3, 4, 273, ℞ 455 HORDEUM, barley Horned fish, ℞ 442 Hors d'oeuvres, ℞ 174; cf. GUSTUS HORTULANUS, gardener, Hortolanus, pork, ℞ 378 Horseradish, ℞ 102 House of the Oven in Pompeii, illustration, p. 2 Humelbergius, Gabriel, editor, ℞ 307; title page of his 1542 edition, p. 265 Hunter style, ℞ 263 HYDROGARATA, foods, sauces prepared with GARUM (which see) and water, ℞ 172 HYDROMELI, rain water and honey boiled down one third HYPOTRIMA, --IMMA, a liquid dish, soup, sauce, ragout, composed of many spiced things, ℞ 35 HYSITIUM, ISICIUM, a mince, a hash, a sausage, forcemeat, croquette, ℞ 41-56. The term "croquette" used by Gollmer does not fully cover H. ; some indeed, resemble modern croquettes and kromeskis very closely. The ancients, having no table forks and only a few knives (which were for the servants' use in carving) were fond of such preparations as could be partaken of without table ware. The reclining position at table made it almost necessary for them to eat H. ; such dishes gave the cooks an opportunity for the display of their skill, inventive ability, their decorative and artistic sense. As "predigested" food, such dishes are decided preferable to the "_grosses-pièces_, " which besides energetic mastication require skillful manipulation of fork and knife; such exercise was unwelcome on the Roman couches. Modern nations, featuring "_grosses-pièces_" do this at the expense of high-class cookery. The word, H. , is probably a medieval graecification of INSICIUM. Cf. ISICIA HYSSOPUS, the herb hyssop; H. CRETICUS, marjoram. Also Hysopum creticum, hyssop from the island of Creta, ℞ 29 I IECUR, JECUR, liver; ℞ 291-3. IECUSCULUM, small (poultry, etc. ) liver Ihm, Max, writer, p. 19 Ill-smelling fish sauce, ℞ 9; ditto birds, ℞ 229-30 Indian peas, ℞ 187 Ink-fish, ℞ 405 INSICIA, chopped meat, sausage, forcemeat, dressing, stuffing for roasts, ℞ 42; see Hysitia and Isicia; --ARIUS, sausage maker INTINCTUS, a sauce, seasoning, brine or pickle in which meat, etc. , is dipped. See EMBAMMA, ℞ 344 INTUBUS, INTYBUS, --UM, chicory, succory, endive, ℞ 109 INULA HELENIUM, the herb elecampane or starwort ISICIA, see HYSITIA, ℞ 41-54, 145 ---- AMULATA AB AHENO, ℞ 54; ---- DE CAMMARIS, ℞ 43; ---- DE CEREBELLIS, ℞ 45; ---- DE LOLLIGINE, ℞ 42; ---- DE SPONDYLIS, ℞ 46; ---- DE PULLO, ℞ 50; ---- DE SCILLIS, ℞ 43; ---- HYDROGARATA, ℞ 49; ---- PLENA, ℞ 48; ---- SIMPLEX, ℞ 52; ---- DE TURSIONE, ℞ 145 Italian Salad, ℞ 123 IUS, JUS, any juice or liquid, or liquor derived from food, a broth, soup, sauce. IUSCELLUM, more frequently and affectionately, IUSCULUM, the diminutive of I. ---- DE SUO SIBI, pan-gravy; such latinity as this proves the genuineness of the Apicius text, ℞ 153; ---- IN DIVERSIS AVIBUS, ℞ 210-228; ---- IN ELIXAM, ℞ 271-7; ---- IN VENATIONIBUS, ℞ 349, seq. ---- DIABOTANON, ℞ 432; ---- IN PISCE ELIXO, ℞ 433-6; ---- ALEXANDRINUM, ℞ 437-9; ---- CONGRO, ℞ 440; ---- IN CORNUTAM, ℞ 441; ---- IN MULLOS, ℞ 442-3; ---- PELAMYDE, ℞ 444; ---- IN PERCAM, ℞ 446; ---- IN MURENA, ℞ 448, 449-52; ---- IN PISCE ELIXO, ℞ 454; ---- IN LACERTOS ELIXOS, ℞ 455; ---- PISCE ASSO, ℞ 456; ---- THYNNO, ℞ 457; ---- ELIXO, ℞ 458; ---- IN DENTICE ASSO, ℞ 459-60; ---- IN PISCE AURATA, ℞ 461-2; ---- IN SCORPIONE, ℞ 463; ---- PISCE OENOGARUM, ℞ 464-5; ---- ANGUILLAM, ℞ 466-7 J Jardinière, ℞ 378 JECINORA, ℞ 291 Jewish Cookery, compared with Apician, ℞ 205 Johannes de Cereto de Tridino, Venetian printer, p. 261 John of Damascus, see Torinus edition of 1541, Basel Julian Meal Mush, ℞ 178 K Keeping meat and fish, ℞ 10-14, seq. Kettner, writer, p. 38 Kid, p. 314, ℞ 355, seq. ---- liver, ℞ 291-93; ---- stew, ℞ 355-8; ---- roast, ℞ 359-62; ---- boned, ℞ 360-1; ---- Tarpeius, ℞ 363-4; ---- Prize, ℞ 365; ---- plain, ℞ 366; ---- laser, ℞ 496 Kidney beans, ℞ 207-8 King, Dr. W. , writer, quoted: Introduction, pp. 38, 267 Kromeskis, ℞ 44, 47, 60; cf. ISICIA and HYSITIA Kyrene, Cyrene, City of Northern Africa, see Laser L Labor item in cookery, pp. 18, 24 LAC, milk; ---- FISSILE, cottage cheese LACERTUS, a sea-fish, not identified, ℞ 147, 152, 455-7 LACTARIS, having milk, made of milk; --IUS, dairyman LACTES, small guts, chitterlings LACTUA, LACTUCULA, lettuce, ℞ 105, 109-11 LAGANUM, a certain farinaceous dish; small cake made of flour and oil, a pan cake LAGENA, --ONA, --OENA, --UNA, flask, bottle Lamb, ℞ 291-3, 355-65, 495-6; preparations same as Kid, which see Lambecius, Petrus, writer, on "The Porker's Last Will, " ℞ 376 Lanciani, Rodolfo, writer, pp. 29, 30 Lancilotus, Blasius, co-editor, 1498-1503 editions, pp. 27-30, 41 --see also Tacuinus --facsimile of opening chapter, 1503, p. 232 Langoust, ℞ 485 LANX, broad platter, dish, charger, ℞ 455 LAPA, LAPATHUM, LAPADON, same as RUMEX, ℞ 26 Larding, ℞ 394 LARIDUM, LARDUM, ℞ 147, 290; cf. SALSUM LASER, LASERPITIUM, --ICIUM, the juice or distillate of the herb by that name, also known as SILPHIUM, SYLPHIUM, Greek, SYLPHION. Some agree that this is our present asa foetida, while other authorities deny this. Some claim its home is in Persia, while others say the best LASER came from Cyrene (Kyrene), Northern Africa. The center picture of the so-called Arkesilas-Bowl of Vulci at Paris, Cab. D. Méd. 189, represents a picture as seen by the artist in Kyrene how King Arkesilas (VI. Saec. ) watches the weighing and the stowing away in the hold of a sailing vessel of a costly cargo of sylphium. It was an expensive and very much esteemed flavoring agent, and, for that reason, the plant which grew only in the wild state, was probably exterminated There is much speculation, but its true nature will not be revealed without additional information ℞ 15, 31, 32, 34, 100; p. 22 Method of flavoring with laser-impregnated nuts, ℞ 15 LASERATUS, LASARATUS, prepared or seasoned with LASER, or SILPHIUM Latin title of Vehling translation, opposite title page LAUREATUM, prepared with LAURUS; also in the sense of excellence in quality, ℞ 365, 373 LAURUS CINNAMOMUM, cinnamon; ---- NOBILIS, laurel leaf, bay leaf La Varenne, French cook, p. 16 Laws, sumptuary, p. 25, ℞ 166 Laxatives, ℞ 4, 5, 6, 29, 34 Leeks, p. 188, ℞ 93-6; ---- and beans, ℞ 96 LEGUMEN, leguminous plants; all kinds of pulse-peas, beans lentils, etc. , Book V LENS, LENTICULA, lentils, ℞ 183-4 LEPIDIUM SATIVUM, watercress LEPOREM MADIDUM, ℞ 382, seq. ---- FARSUM, ℞ 384; ---- PASSENIANUM, ℞ 389; ---- ISICIATUM, ℞ 390; ---- FARSILEM, ℞ 391; ---- ELIXIUM, ℞ 392; ---- SICCO SPARSUM, ℞ 394; ---- LEPORIS CONDITURA, ℞ 393-5 LEPUS, hare; LEPUSCULUM, young hare; LEPORARIUM, a place for keeping hare; LEPORINUM MINUTAL, minced hare, Hasenpfeffer, ℞ 382-395 Lettuce, B. V, ℞ 105, 109-111; ---- and endives, ℞ 109; ---- purée of, ℞ 130 LEUCANTHEMIS, camomile LEUCOZOMUS, "creamed, " prepared with milk, ℞ 250 Lex Fannia, ℞ 166 Liaison, lié, ℞ 54; cf. AMYLARE LIBELLI, little ribs, spare ribs, also loin of pork, ℞ 251 LIBRA, weight, 1 pound (abb. "lb. " still in use); LIBRAE, balances, scales LIBURNICUM, see oil, oleum LIGUSTICUM, lovage (from Liguria) also LEVISTICUM; identical with garden lovage, savory, basilica, satury, etc. LIQUORIBUS, DE, p. 370 LIQUAMEN, any kind of culinary liquid, depending upon the occasion. It may be interpreted as brine, stock, gravy, jus, sauce, drippings, marinade, natural juice; it must be interpreted in the broadest sense, as the particular instance requires. This much disputed term has been illustrated also in page 22. Also see ℞ 9, 42 Liquids, Summary of, p. 370 ---- thickening of, by means of flour, eggs, etc. , called Liaison, cf. AMYLARE Lister, Dr. Martinus, editor, edition of 1705, title page, ditto, verso of, ditto of 1709, p. 38; frontispice ---- quoted in many foot notes, ℞ 8, seq. ---- assailing Torinus, p. 13, ℞ 15, 26, 100, 205 ---- edition, 1709, facsimile, p. 250 Liver kromeskis, ℞ 44; fig-fed, of pig, ℞ 259-60; ---- and lungs, ℞ 291-3; ---- hash, ℞ 293; ---- of fish, see GARUM and Pollio Lobster, ℞ 398, 399, 400, 401, 2; in various ways LOCUSTA, a langoust, spiny lobster, large lobster without claws; ℞ 397-402, 485; ---- ASSAE, ℞ 398; ---- ELIXAE, ℞ 399, 401-2 Loins, p. 285, ℞ 286 LOLIGO, LOLLIGO, calamary, cuttle-fish, ℞ 42, 405 LOLIUM, LOLA, darnel, rye-grass, ray-grass, meal. The seeds of this grass were milled, the flour or meal believed to possess some narcotic properties, as stated by Ovid and Plautus, but recent researches have cast some doubt upon its reported deleterious qualities. Apicius, ℞ 50, reads LOLAE FLORIS LONGANO, a blood sausage, ℞ 61. The LONGANONES PORCINOS EX IURE TARENTINO in ℞ 140 is a part of the PATINA EX LACTE; a pork sausage made in Tarent of the straight gut, the rectum. Lister says they are cooked in Tarentinian sauce and are not unlike the sausage called APEXABO and HILLA. These sausages were in vogue before the Italians learned to make them; it was in Epirus, Greece, that they were highly developed. Their importation into Rome caused quite a stir, politically. Lister, ℞ 50, p. 119, describes the sausage and calls the inhabitants of Tarent "most voluptuous, soft and delicate" because Juvenal, Sat. VI, v. 297, takes a shot at Tarent This part of Italy, and especially Sicily, because in close contact with Greece was for many years much farther advanced in art of cookery than the North Lucania, district of lower Italy whence came the Lucanian sausage, p. 172, ℞ 61; see also LONGANO LUCIUS FLUVIALIS, a river fish, perch, or pike, according to some; Platina also calls it LICIUS. Cf. MERULA Lucretian Dish, ℞ 151 Lucullus, Roman general, proverbial glutton, has a place here because of his importation into Rome of the cherry, which he discovered in Asia Minor. He cannot be expected to be represented in the Apicius book because he died 57 B. C. LUCUSTA, see LOCUSTA LUMBUS, loin, (Ger. LUMMEL), ℞ 286; LUMBELLI, ℞ 255 Lung, ℞ 291-2 LUPINUS, lupine LUPUS, fish, ℞ 158 M MACELLARIUS, MACELLINUS, market man, butcher MACELLUM, market MACERO, to soak, soften, steep in liquor, macerate; MACERATUM, food thus treated MACTRA, trough for kneading dough MAGIRUS, MAGEIROS, cook, see COQUUS MALABATHRUM --THRON, ℞ 32, 399 Mallows, ℞ 86 MALUS, fruit tree, apple tree; ---- PUNICORUM, pomegranate; ---- ASSYRIA, ---- CITRUS DECUMANA, one of the larger citrus fruits; ---- MEDICA, citron tree; ---- CYDONIA, quince tree MALUM, fruit, an apple, but quinces, pomegranates, peaches, oranges, lemons, and other fruits were likewise designated by this name. ℞ 18, 20. See also CITRUM It is remarkable that Apicius does not specifically speak of lemons and oranges, fruits that must have grown in Italy at his time, that are so indispensable to modern cookery MALUM PUNICUM, ℞ 20, 21; ---- CYDONIUM, ℞ 21; ---- GRANATUM, ℞ 20; ---- MEDICUM, ℞ 24; ---- ROSEUM, ℞ 178, 171. This name, which according to Schuch simply stands for a rose-colored apple, has led to the belief that the ancients made pies, etc. , of roses. Today a certain red-colored apple is known as "Roman Beauty. " We concur in Schuch's opinion, remembering, however, that the fruit of the rose tree, namely the hip, dog-briar, or eglantine, is made into dainty confections on the Continent today. It is therefore quite possible that MALUM ROSEUM stands for the fruit of the rose MANDUCO, to chew, to munch, to enjoy food by munching; a glutton MAPPA, table napkin (Fr. Nappe). M. Is a Punic word, according to Quintil. 1, 5, 57 Each banquet guest brought with him from his own home such a napkin or cloth which he used during the banquet to wipe his mouth and hands. The ancients, evidently, were conscious of the danger of infection through the common use of napkins and table ware. Sometimes they used their napkins to wrap up part of the meal and to give it to their slaves to carry home in. Horace, Martial, Petronius attest to this fact. The banquet guests also employed their own slaves to wait on them at their Host's party. This custom and the individual napkin habit have survived until after the French revolution. Grimod de la Reynière, in his Almanach des Gourmands, Paris, 1803, seq. , describes how guests furnished their own napkins and servants for their own use at parties to which they were invited This rather sensible custom relieved the host of much responsibility and greatly assisted him in defraying the expenses of the dinner. On the other hand it reveals the restrictions placed upon any host by the general shortage of table ware, table linen, laundering facilities in the days prior to the mechanical age Marcellus, a Roman physician, ℞ 29 Marinade, pickle; a composition of spices, vegetables, herbs, and liquids, such as vinegar, wine, to preserve meats for several days and to impart to it a special flavor, ℞ 11, 236, 244, 394; cf. EMBAMMA MARJORANA, marjoram Marmites, illustrated, pp. 264, 284, 312, 342 MARRUBIUM, the plant horehound Martial, writer, p. 10, ℞ 307, 461 (on bulbs) Martino, Maestro, p. 3, cf. Vehling: Martino and Platina, Exponents of Renaissance Cookery, Hotel Bulletin and The Nation's Chefs, Chicago, October, 1932, and Platina, Maestro nell'arte culinaria Un'interessante studio di Joseph D. Vehling, Cremona, 1935 Mason, Mrs. , a writer, ℞ 126 MASTIX, MASTICE, MASTICHE, the sweet-scented gum of the mastiche-tree; hence MASTICATUS, MASTICINUS for foods treated with M. Matius, a writer, was a friend of Julius Caesar. His work is lost, ℞ 167; apples named after him, _ibid. _ MAYONNAISE DE VOLAILLE EN ASPIC, ℞ 126, 480 Meal mush, Book V, ℞ 178 Measures, liquid. The following list is confined to terms used in Apicius PARTES XV equal 1 CONGIUS CONGIUS I equal 6 SEXTARII (1 S. Equals about 1-1/2 pt. English) SEXTARII II equal 1 CHOENIX SEXTARIUS I equal 2 HEMINAS HEMINA I equal 4 ACETABULA ACETABULUM I equal 12 CYATHI (15 Attic drachms) CYATHUS I equal 1/12 SEXTARIUS (a cup) COCHLEAR I equal 1/4 CYATHUS (a spoonful) COTULA, COTYLA, same as HEMINA, same as 1/2 SEXTARIUS QUARTARIUS I equal 1/4 pint Meat ball, ℞ 261, seq. ---- with laser, ℞ 472-3; meat, boiled, stewed, ℞ 271; keeping of, ℞ 10, 13; how to make pickled meat sweet, ℞ 12; to decorate or garnish, ℞ 394, (see marinade); meat pudding, ℞ 42; ---- loaf, ℞ 384, 172 Meat displayed in windows, p. 73; ancient ---- diet, p. 31; ancient ---- supply, p. 31 Meat diet, ancient, pp. 30, 31 Meat supply, ancient and modern, p. 31 Medicinal formulae in Apicius, ℞ 4, 5, 6, 29, 34, 67, 68, 68, 70, 71, 108, 111, 307 MEDIUM, an iris or lily root which was preserved (candied) with honey, same as ginger, or fruit glacé Medlar, ℞ 159; see MESPILA Megalone, place where Torinus found the Apicius codex, p. 266 MEL, honey; MELLITUM, sweetened with honey ---- PRAVUM, ℞ 15; ---- PROBANDUM, ℞ 16; ---- ET CASEUM, ℞ 303 MELCAE, ℞ 294, 303 MELEAGRIS, Turkey; cf. Vehling: "Turkey Origin, " Hotel Bulletin and The Nation's Chefs, Chicago, February-March, 1935 MELIRHOMUM, MELIZOMUM, ℞ 2 MELO, small melon, B. III, ℞ 85; MELOPEPO, muskmelon Melon, ℞ 85 MENSA, repast, see CENA MENTHA, MINTHA, mint; ---- PIPERITA, peppermint "Menu, " cf. Brevis Ciborum, Excerpts of Vinidarius, p. 235 Merling, see MERULA MERULA, MERLUCIUS, cf. LUCIUS, a fish called merling, whiting, also smelt; Fr. MERLAN; also blackbird. Platina discussed MERULA, the blackbird, the eating of which he disapproves. "There is little food value in the meat of blackbirds and it increases melancholia, " says he. Perhaps because the bird is "black, " ℞ 419 MERUS, MERUM, pure, unmixed, "mere, " "merely"; hence MERUM VINUM, ---- OLEUM, pure wine, oil, etc. MESPILA, medlar; Ger. MISPEL Milan edition, Colophon, p. 260 Milk Toast, ℞ 171 Mill operated by slaves, illustration, p. 60 Minced dishes, Book II Mineral salts in vegetables, ℞ 71, 96 MINUTAL, a "small" dish, a "minutely" cut mince; ---- MARINUM, ℞ 164; ---- TARENTINUM, ℞ 165; ---- APICIANUM, ℞ 166; ---- MATIANUM, ℞ 167; ---- DULCE, ℞ 168; ---- EX PRAECOQUIS, ℞ 169; ---- LEPORINUM, ℞ 170; ---- EX ROSIS, ℞ 171; ---- of large fruits, ℞ 169 MITULIS, IN, ℞ 418 Mixing bowls, see Crater Monk's Rhubarb, ℞ 26 "Monkey, " ℞ 55 Moralists, ancient, see Review MORETUM, salad, salad dressing of oil, vinegar, garlic, parsley, etc. , cf. ℞ 38 Morsels, ℞ 261, seq. , 309, seq. MORTARIA, foods prepared in the mortar, MORTARIUM, ℞ 38, 221 MORUS, mulberry; ---- ALBA, white m. ---- NIGRA, black m. Platina, DE MORIS, has a very pretty simile, comparing the various stages of ripening and colors of the mulberry to the blushing of Thysbes, the Egyptian girl, ℞ 24 Moulds, ℞ 384, 126 MUGIL, sea-mullet, ℞ 159, 419, 424, 425 Mulberries, ℞ 24 Mullet, see MULLUS, ℞ 148, 428, 443-4 MULLUS, the fish mullet, ℞ 148, 427, 442, 443, 482-4 MULSUM, mead, honey-wine; ---- ACETUM, honey-vinegar Munich Ms. XVIII Apiciana MURENA, MURAENA, the sea fish murena, p. 356, ℞ 448-53, 484 MUREX, shellfish, purple-fish MURIA, brine, salt liquor, p. 22, ℞ 30; cf. ALEC Mush, ℞ 178 Mushrooms, B. III, ℞ 121, 309-14; ---- Omelette, ℞ 314 Muskrat, ℞ 396 Mussels, ℞ 418 MUSTEIS PETASONEM, ℞ 289 MUSTEOS AFROS, ℞ 295 MUSTUM, fresh, young, new; ---- VINUM, must, new wine; ---- OLEI, new oil MYRISTICA, nutmeg MYRRHIS ODORATA, myrrh, used for flavoring wine MYRTUS, myrtle berry, often called "pepper" and so used instead of pepper MYRTUS PIMENTA, allspice N NAPKINS, individual, see MAPPA NAPUS, p. 188, a turnip, navew, ℞ 100-1 NARDUS, nard, odoriferous plant; see FOLIUM NASTURTIUM, the herb cress NECHON, ℞ 16 Neck, roast, ℞ 270 NEPATA, cat-mint; ---- MONTANA, mountain mint; see MENTHA Nero, emperor, p. 11 Nettles, ℞ 108 New York codex, No. I, Apiciana Newton, Sir Isaac, scientist, Apiciana No. 8, p. 268 NITRIUM, ℞ 66 Nonnus, writer, ℞ 307, 396 NOVENDIALES, see CENA NUCEA LASERIS, ℞ 16; also see LASER NUCLEUS, nut, kernel, ℞ 92 NUCULA, dim. Of NUX, small nut; also a certain muscular piece of meat from the hind leg of animals, Fr. NOIX DE VEAU, as of veal, Ger. KALBSNUSS, and a certain small part of the loin of animals, Fr. NOISETTE NUMIDICUS, PULLUS, guinea hen, which see Nut custard, turn-over, ℞ 129, 143; ---- porridge, ℞ 297-9; ---- pudding, ℞ 298, 299, 230; ---- meal mush, ℞ 300 Nuts, Summary of, p. 236 NUX, p. 236, a nut, both hazel nut and walnut; ---- JUGLANDIS, walnut; ---- PINEIS, ---- PINEA, pine nuts, pignolia; ---- MUSCATA, nutmeg O OBLIGABIS, ℞ 83; also see AMYLARE OBSONARE, to provide, to buy for the table; to prepare or to give a dinner; from the Greek, OPSON OBSONATOR, steward OBSONIUM, OP--, a dish, a meal, anything eaten with bread OCIMUM, --YMUM, --UMUM, OCINUM, basil, basilica; also a sort of clover OENOGARUM, wine and GARUM (which see), a wine sauce, ℞ 33, 146, 465; OENOGARATUM, a dish prepared with O. OENOMELI, wine and honey OENOPOLIUM, wine shop; a wine dealer's place, who, however, did a retail business. The TABERNA VINARIA seems to have been the regular wine restaurant, while the THERMOPOLIUM specialized in hot spiced wines. Like today in our complicated civilization, there were in antiquity a number of different refreshment places, each with its specialties and an appropriate name for the establishment OENOTEGANON, ℞ 479, 81 OFFA, OFFELLA, OFELLA, a lump or ball of meat, a "Hamburger Steak, " a meat dumpling, any bit of meat, a morsel, chop, small steak, collop, also various other "dainty" dishes, consisting principally of meat "INTER OS ET OFFAM MULTA INTERVENIUNT"--Cato; the ancient equivalent for our "'twixt cup and lip there is many a slip" ℞ 261; ---- APICIANA, ℞ 262; ---- APRUGNEA MORE, ℞ 263; ---- ALIAE, ℞ 264-5; ---- LASERATA, ℞ 271; ---- GARATAS, ℞ 471-74; ---- ASSAS, ℞ 472, 473 Oil substitute, ℞ 9; ---- oil, to clarify for frying ℞ 250 ---- Liburnian, ℞ 7 OLEUM, oil, olive oil; ---- LIBURNICUM, ℞ 7; HISPANUM, Spanish olive oil OLEATUS, moistened, mixed, dressed with oil, 103; ---- MOLLE, vegetables strained, a purée, ℞ 103-106; also HOLUS, etc. OLIFERA, OLYRA, a kind of corn, spelt, ℞ 99; see OLUS OLIVA, olive, ℞ 30, 91; to keep olives green, ℞ 30 OLLA, a cook pot, a terra-cotta bowl; see also CACCABUS. OLLULA, a small O. , a casserole, or cassolette. Sp. OLLA PODRIDA, "rotten pot" OLUS, OLUSATRUM, OLUSTRUM, OLUSCULUM, OLERA, OLISERA, OLIFERA, OLISATRA, any herb, kitchen greens, pot herbs, sometimes cabbage, from OLITOR, the truck farmer, ℞ 25, 67, 99, 103 OLUS ET CAULUS, cabbage and cale, ℞ OLUSATRUM, see OLUS Omelette with sardines, ℞ 146; ---- with mushrooms, ℞ 314; ---- Soufflée, ℞ 302 OMENTUM, caul, the abdominal membrane, used for sausage-making or to wrap croquettes (kromeskis) which then were OMENTATA, ℞ 43, 47 Onions, ℞ 304-8 OPERCULUM, a cover, lid, or dish with a cover Opossum, ℞ 396 ORIGANUM MARJORANA, marjoram; ---- origany; ---- VINUM, wine flavored with O. ORYZA, rice, rice flour; see RISUM OSPREON, OSPREOS, OSPRION, legumes, Title of Book V Ostia, town, harbor of Rome; the OFFELLAE OSTIENSIS, ℞ 261, are the ancient "Hamburgers"; this seems to confirm the assumption that the population of sea-port towns have a preference for meat balls OSTREA, oyster, ℞ 15, 410; --RIUM, oyster bed or pit, or place for keeping oysters Ostrich, ℞ 210-11 Oval pan, illustration, p. 159 Oval service dish, p. 43 Oven, ancient bakery in Pompeii, illustration, p. 2 OVIS SYLVATICA, OVIFERO, wild sheep, ℞ 348-50 OVUM, egg; OVA SPHONGIA EX LACTE, ℞ 302 OXALIS, sorrel OXALME, acid pickle, vinegar and brine Oxford Mss. , Apiciana X, XI OXYCOMIUM, pickled olive OXYGALA, curdled with curds OXYGARUM, vinegar and GARUM, which see, ℞ 36, 37 OXYPORUS, easily digested, ℞ 34 OXYZOMUM, seasoned with acid, vinegar, lemon, etc. Oyster sauce, CUMINATUM, ℞ 41 Oysters, how to keep, ℞ 14, 410, 411 ---- shipped by Apicius, p. 10 P PALLACANA CEPA, shallot, young onion; cf. CEPA Pallas Athene Dish, The Great, illustration, p. 158 PALMA, PALMITA, palm shoots PALUMBA, wood pigeon, ℞ 220 Pan with decorated handle, p. 73 Panada, ℞ 127 PANAX, PANACEA, the herb all-heal; it contains a savory juice like LASER and FERULA PANDECTES, --ER, a book on all sorts of subjects; Title of Book IV PANIS, bread, PICENTINUS, ℞ 126 Pans, kitchen, see illustrations, pp. 155, 159 Pap, ℞ 172-3, 182 PAPAVER, poppy-seed; ---- FICI, fig-seed PARADOXON, CONDITUM, ℞ 1 Parboiling, ℞ 119 Paris Mss. , Apiciana III, IV Parrot, ℞ 231-2 Parsnips, ℞ 121-3 PARTHIA, ℞ 191, 237, 364; a country of Asia Partridge, ℞ 218, seq. , 499 Passenius, --anus, an unidentified Roman, ℞ 389 PASSER, a sea-fish, turbot; also a sparrow which Platina does not recommend for the table PASSUM, raisin wine PASTINACA, --CEA, parsnip, carrot, ℞ 121-3; also a fish, the sting-ray Pastry, absent, p. 43 PATELLA, a platter or dish on which food was cooked and served, corresponding to our gratin dishes; a dish in general. In this sense it is often confused with PATINA, which see, so that it has become difficult to distinguish between the two terms ---- THIROTARICA, ℞ 144; ---- ARIDA, ℞ 145; ---- EX OLISATRO, ℞ 145a; ---- SICCA, ℞ 145 PATELLARIUS, pertaining to a PATELLA; also one who makes or sells dishes, and, in the kitchen, also a dishwasher; cf. PATINARIUS PATINA, PATENA, a pot, pan, dish, plate; also food, eating, a dish, or cookery in general in which sense it corresponds to our "cuisine" PATINARIUS, a glutton, gormandizer, also a pile of dishes, also the craftsman who makes and the merchant who sells dishes as well as the scullion who washes them PATINA APICIANA, ℞ 141; ---- APUA, ℞ 138-9, 146; ---- DE ASPARAGIS, ℞ 132-33; ---- DE CYDONIIS, ℞ 163; ---- EX LACTE, ℞ 140; ---- EX LARIDIS ET CEREBELLIS, ℞ 147; ---- FRISILIS, ℞ 131; ---- EX RUSTICIS, ℞ 134; ---- DE ROSIS, ℞ 136; ---- DE LACERTIS, ℞ 152; ---- DE LUPO, ℞ 158; ---- DE PERSICIS, ℞ 160; ---- EX URTICA, ℞ 162; ---- EX SOLEIS, ℞ 154; ---- EX PISCIBUS, ℞ 155-7, 486; ---- MULLIS, ℞ 148; ---- QUIBUSLIBET, ℞ 149; ---- ALIA PISCIUM, ℞ 150; ---- SOLEARUM EX OVIS, ℞ 487; ---- QUOTIDIANA, ℞ 122, 142; ---- VERSATILIS, ℞ 129, 143; ---- ZOMORE, ℞ 153; ---- DE PIRIS, ℞ 161; ---- DE SORBIS, ℞ 159; ---- DE SAMBUCO, ℞ 135; ---- DE CUCURBITIS, ℞ 137 PAVO, peacock, ℞ 54 Peaches, a dish of, ℞ 160 Peacock, Book VI, ℞ 54 Pears, ℞ 22, 161 Peas, p. 247, ℞ 185-6, 190-2; ---- a tempting dish of, ℞ 192; ---- Indian, ℞ 187; ---- purée of peas, cold, ℞ 188; ---- or beans à la Vitellius, ℞ 189, 193; ---- in the pod, Apician style, ℞ 194-6; ---- in the pod à la Commodus, ℞ 197; purée of peas with brains and chicken, ℞ 198 PECTINE, scallop, ℞ 52 Peeling young vegetables, ℞ 69 PELAMIS, young tunny, ℞ 426, 444 Pennell, Elizabeth R. , writer, pp. 17, 18, 257-58 PEPON, a kind of gourd, melon or pumpkin, ℞ 85 Pepper, ℞ 1; ---- for other spices, ℞ 143, 177, 295, seq. PERCA, perch, ℞ 446 Perch, ℞ 446 PERDICE, IN, ℞ 218 PERDRIX, partridge, ℞ 218, seq. , 499 PERNA, ham; pork forequarter or hindquarter, ℞ 287, 288 ---- APRUGNA, ℞ 338 PERSICUM, peach, ℞ 29, 160; --US, peach-tree Persons named in recipes, pp. 11, 21 PETASO, fresh ham, hind leg of pork, ℞ 289 Petits pois à la française, ℞ 185 Petits salés, ℞ 41, 147, 149, 150, 151 Petronius Arbiter, writer, pp. 3, 7, 11, 15 PETROSELINUM, parsley PHARIAM, UVAM PASSAM, ℞ 197 PHASEOLUS, FASEOLUS, green string beans, kidney bean, young bean and pod, both green and wax bean varieties. Ger. FISOLE and FASOLE, ℞ 207 PHASIANUS, pheasant; --ARIUS, one who has care of or who raises pheasants, game-keeper, ℞ 49, p. 265 Pheasant, dumplings of, ℞ 48; -- plumage as decoration, ℞ 213 Phillipps, bibl. Apiciana I PHOENICOPTERUS, Flamingo, ℞ 220, 231-2 Picentinian bread, ℞ 126 Pichon, Baron J. , collector, pp. 257-8, Apiciana, Nos. 21-22, p. 272 Picking birds, ℞ 233 Pie chimneys, ℞ 141 Pig, see PORCELLUM PIPER, pepper; ---- NIGRUM, black p. ; ---- VIRIDUM, green p. , ℞ 134; "pepper" for other spices, ℞ 143, 177, 295, seq. --ATUS, prepared with p. PIPERITIS, pepperwort, Indian pepper, capsicum PIPIO, a young bird, a squab; from the chirping or "peeping" sounds made by them; ---- EXOSSATUS, boned squab PIRUM, pear, ℞ 160-1 PISA, --UM, peas, pea, ℞ 185, seq. , 190-2, 195-8; ---- FARSILIS, ℞ 186; ---- INDICAM, ℞ 187; ---- FRIGIDA, ℞ 188; --M VITELLIANAM, ℞ 189, 193; ---- ADULTERAM, ℞ 192 PISCINA, fish pond, fish tank, which was found in every large Roman household to keep a supply of fresh fish on hand PISCIS, fish; PISCES FRIXOS, ℞ 476-7; ---- SCORPIONES RAPULATOS, ℞ 475; ---- ASSOS, ℞ 478; ---- OENOTEGANON, ℞ 479, 81; ---- IN PISCIBUS ELIXIS, ℞ 486; ---- IN PISCE ELIXO, ℞ 433, 434, 435, 436, 454; ---- AURATA, ℞ 461; ---- ASSA, ℞ 462; ---- OENOGARUM, ℞ 464-5 PISTACIUM, --EUM, pistache PISTOR, baker, pastry cook, confectioner, see COQUUS Pitch, for sealing of vessels, ℞ 25 PLACENTA, a certain cake, a cheese cake Plaster in bread, p. 39 ---- for sealing of pots, ℞ 23 Platina, Bartolomeo, humanist, writer, pp. 8, 9, 19, Apiciana No. 6, and often quoted in this index. Author of first printed Cookery book. Cf. Martino and Platina Exponents of Renaissance Cookery, by J. D. Vehling. Cf. Cibarium, Cornum, Corvus, Frictella, Merula, Morus, Passer, Ranae, Risum, Sturnus, Styrio, Thinca, Thymus, Zanzerella Plato, writer, p. 12 Platters, Roast, p. 219; Athene, p. 158 Plautus, writer, p. 147; ---- naming cooks, ℞ 484; Plautian Latinity, ℞ 153 Pliny, writer, p. 31, ℞ 307, 396, 410 Plumage of birds as a decoration, ℞ 213 Plums, ℞ 22 Plutarch, writer, pp. 3, 66, 128 Poggio, medieval scholar, at Fulda, p. 20 POLEI, POLEGIUM, PULEIUM, penny-royal, flea-bane, flea-wort POLENTA, peeled or pearled barley, ℞ 178 Pollio, Roman, feeding human flesh to fish, ℞ 484 POLYPODIUM, the herb fern or polypody POLYPUS, the fish polypus, ℞ 410 POLYTELES, POLI--, fine dishes, trimmed, set off; "Recherché" food; Title of Book VII Pomegranates, to keep, ℞ 20 Pompeii: Casa di Forno. See p. 2 ---- destroyed, p. 3, seq. ---- Wine Room, illustration, p. 124 Pompeii, city, description of, see Review. Innkeeper at ---- advertising ham, ℞ 287; objects, table ware, etc. , found at P. , see list of illustrations POMUM, fruit of any tree, as apples, pears, peaches, cherries, figs, dates, nuts, also mulberries and truffles. Cf. MALUM, p. 370 PONTUS, Black Sea Region PORCA, PORCUS, female and male swine; PORCELLUS, PORCELLINUS, young s. , pig, ℞ 336-81, 488-94; ---- PORCELLUM FARSILEM, ℞ 366, 367; ---- ASSUM, ℞ 369; ---- ELIXUM, ℞ 368; ---- APICIANUM, ℞ 370; ---- VITELLIANUM, ℞ 371; ---- LAUREATUM, ℞ 373; ---- FRONTINIANUM, ℞ 374; ---- CELSINIANUM, ℞ 376, 377; ---- HORTULANUM, ℞ 378; ---- ELIXUM IUS FRIGIDUM, ℞ 379; ---- TRAIANUM, ℞ 380; ---- CORIANDRATUM, ℞ 488; ---- FLACCIANUM, ℞ 372; ---- OENOCOCTUM, ℞ 489; ---- EO IURE, ℞ 490; ---- THYMO SPARSUM, ℞ 491; OXYZOMUM, ℞ 492; ---- LASARATUM, ℞ 493; ---- IUSCELLATUM, ℞ 494; ---- ASSUM TRACTOMELINUM, ℞ 369; ---- LACTE PASTUM, ℞ 370; ---- IN PORCELLO LACTANTE, ℞ 381 Pork, p. 285; ---- and onions à la Lucretius, ℞ 151; ---- skin, cracklings, ℞ 251-55; ---- udder, ℞ 251; ---- tenderloin, ℞ 251-255; ---- tails and feet, ℞ 251; ---- fig-fed, ℞ 259; ---- cutlets, Hunter Style, ℞ 263; ---- paunch, ℞ 285; ---- loin and kidneys, ℞ 286; ---- shoulder, ℞ 287-88; ---- fresh ham, ℞ 289; ---- bacon, ℞ 290; ---- Salt ---- ℞ 290; ---- forcemeat, ℞ 366 Porker, The ----'s Last Will and Testament, ℞ 376 Porridge, Books IV, V, ℞ 172, 178; ---- and wine sauce, ℞ 179; ---- another, ℞ 180 PORRUM, --US, leek, ℞ 93, 96; "SECTILE ----"--Martial PORTULACA, PORCILACA, purslane POSCA, originally water and vinegar or lemon juice. It became an acid drink of several variations, made with wine, fruit juice, eggs and water Pot Roast, ℞ 270 Potherbs, to keep, ℞ 25, 188, see OLUS Potted Entrées, ℞ 54 POTUS, drink PRAECOQUO, --OCTUS, --OCIA, "cooked beforehand, " also ripened too early, but the present kitchen term is "blanching, " or "parboiling. " Cf. PRAEDURO PRAEDURO, to harden by boiling, to blanch, ℞ 119 Preserves, several in Book I Preserving (keeping of) meats, ℞ 10-12; ---- fried fish, ℞ 13; ---- fruit, figs, prunes, pears, etc. , ℞ 19-24, 28, 29, 30; ---- grapes, ℞ 19; ---- honey cakes, ℞ 16; ---- mulberries, ℞ 24; ---- oysters, ℞ 14; ---- pomegranates, ℞ 20; ---- pot herbs, ℞ 25; ---- quinces, ℞ 21; ---- sorrel, sour dock, ℞ 26; ---- citron, ℞ 23; ---- truffles, ℞ 27; ---- vegetable purée, ℞ 106 Press, wine illustration, p. 92 Processing, ℞ 19-24 PRUNA, live, burning coal PRUNUM, plum; ---- DAMASCENUM, p. From Damascus, ℞ 22; this variety came dried, resembling our large prunes. ---- SILVESTRIS, sloe berry, which by culture and pruning has become the ancestor of plums, etc. PTISANA, (better) TISANA, barley broth, rice broth, a gruel, ℞ 173-3, 200-1; ---- TARICHA, ℞ 173 Pudding, ℞ 60 PULLUS, PULLULUS, young animal of any kind but principally a pullet, chicken, ℞ 51, 2-7, 213, 235-6, seq. ; ---- RAPTUS, note 1, ℞ 140 PULLUM PARTHICUM, ℞ 237; OXYZOMUM, ℞ 238; ---- NUMIDICUM, ℞ 239; ---- LASERATUM, ℞ 240; ---- ELIXUM, ℞ 242; ---- CUM CUCURBITIS, ℞ 243; ---- CUM COLOCASIIS, ℞ 244; ---- VARDANUM, ℞ 245; ---- FRONTONIANUM, ℞ 246; ---- TRACTOGALATUM, ℞ 247; ---- FARSILIS, ℞ 248; LEUCOZOMUM, ℞ 250 PULMENTARIUM, any food eaten with vegetables, pulse or bread, or a dish composed of these ingredients, ℞ 67-71 PULMO, lung, ℞ 29 PULPA, --MENTUM, ℞ 42, 134; also PULMENTUM PULS, --E, PULTICULUM, Books IV, V, a porridge, polenta, ℞ 178, seq. ; PULTES JULIANAE, ℞ 178; ---- OENOCOCTI, ℞ 179; ---- TRACTOGALATAE, ℞ 181 PULTARIUS, a bowl, a "cereal" dish, ℞ 104 Pumpkin, B. III, ℞ 73-80; ---- pie, ℞ 137; ---- fritters, ℞ 176; ---- like dasheens, ℞ 74; ---- Alexandrine Style, ℞ 75; ---- boiled, ℞ 76; ---- fried, ℞ 77; ---- 78; ---- mashed, ℞ 79; ---- and chicken, ℞ 80 Purée of lettuce, ℞ 130 PYRETHRUM, --ON, Spanish camomile, pellitory Q QUARTARIUS, a measure (which see), 1/4 pint Quenelles, ℞ 131 Quinces, ℞ 21, 162 R Rabbit, ℞ 54 Radishes, ℞ 102 Ragoût of brains and bacon, ℞ 147; ---- financière, ℞ 166 RAIA, the sea-fish ray, or skate; also whip-ray; p. 343, ℞ 403-4; Raie au beurre noir, ℞ 404 Raisins, ℞ 30 RANAE, frogs, have been an article of diet for ages. Platina gives fine directions for their preparation. He recommends only frogs living in the water. RUBETAS ET SUB TERRA VIVENTES, UT NOXIAS REJICIO! AQUATILAS HAE SUNT DE QUIBUS LOQUOR Platina skins the frogs, turns them in flour and fries them in oil; he adds fennel flower garnish and SALSA VIRIDA (green sauce, our ravigote or remoulade) on the side. No modern chef could do different or improve upon it. The fennel blossom garnish is a startling stroke of genius Rankin, E. M. , writer, see COQUUS RAPA, RAPUM, rape, turnip, navew, ℞ 26, 100-1 RAPHANUS SATIVUS, Horseradish, ℞ 102 Ray, fish, ℞ 403-4 RECOQUO, RECOCTUM, re-heated, warmed-up Redsnapper, ℞ 448 Réduction, ℞ 145, 168 Reference to other parts of the book by Apicius, ℞ 170, 166 Relishes, ℞ 174-5 RENES, ℞ 286 Reynière, Grimod de la ---- writer, p. 3, see MAPPA RHOMBUS, fish, turbot RHUS, a shrub called SUMACH, seed of which is used instead of salt RISUM, rice, also ORYZA. The word RISUM is used by Platina who says: "RISUM, QUOD EGO ANTIQUO VOCABULO ORIZAM APPELLATUM PUTO. " This is one of the many philologically interesting instances found in Platina and Aegineta of the evolution of a term from the antique to the medieval Latin and finally emerging into modern Italian. What better proof, if necessary, could be desired than this etymology for the authenticity of the Apicius book? Its age could be proven by a philologist if no other proof were at hand Roasts, Roasting, p. 285, ℞ 266-70 Roman Beauty Apple, ℞ 136 ---- excesses, p. 15 Roman Cook Stove, illustration, p. 182 ---- economic conditions, p. 15 Roman Vermouth, ℞ 3 ROSATUM, ROSATIUM, flavored with roses; ---- VINUM, rose wine, ℞ 4-6; ---- without roses, ℞ 6 Rose pie, see MALUM ROSEUM, also ℞ 136, 171 ---- custard, ℞ 136; ---- pudding, ℞ 136; ---- apple, ℞ 136 Rose wine, ℞ 4-6 ROSMARINUS, rosemary Round sausage, ℞ 65 Roux, ℞ 172, see AMYLARE RUBELLIO, fish, ℞ 447 RUBRA TESTA, red earthen pot RUMEX, sorrel, sour dock, monk's rhubarb, ℞ 24 Rumohr, B. , writer, pp. 3, 18 Rumpolt, Marx, cook, cf. Styrio RUTA, rue; ---- HORTENSIS, garden r. ; ---- SYLVESTRIS, wild r. ; ---- RUTATUS, prepared with r. Rue was very much esteemed because of its stimulating properties Rye, ℞ 99 S SABUCO, see SAMBUCO SACCARUM, SACCHARUM, sugar; distillate from the joints of the bamboo or sugar cane, coming from India, hence called "Indian Salt. " It was very scarce in ancient cookery. Honey was generally used in place of sugar. Only occasionally a shipment of sugar would arrive in Rome from India, supposed to have been cane sugar; otherwise cane and beet sugar was unknown in ancient times. Any kind of sweets, therefore, was considered a luxury SAL, salt. Laxative salt, ℞ 29; "For many ills, " _ibid. _ Sala, George Augustus, writer, p. 38 SALACACCABIA, SALACATTABIA, "salt" food boiled in the "caccabus, " ℞ 125-7, 468-70 Salad, ℞ 109-11; ---- dressing, ℞ 112-3; Italian ---- ℞ 122 Salcisse, ℞ 41 SALINUM, salt cellar Salmasius, Codex of ----, see Apiciana, III SALPA, a sea-fish like stock-fish SALSAMENTUM IN PORCELLO, ℞ 381 Salsicium, ℞ 41 SALSUM, pickled or salt meat, especially bacon; ℞ 10, 41, 147, 149, 150, 428, seq. ; ---- CRUDUM, ℞ 151, cf. Petits salés Salt, laxative, ℞ 29; "for many ills, " _ibid. _; ---- meat, to make sweet, ℞ 12; ---- fish, ℞ 144, seq. , 427, seq. ; ---- balls, ℞ 145 SALVIA, SALVUS, sage SAMBUCUS, elder-tree, or e. -berry; ℞ 135 Sanitary measures, see MAPPA SAPA, new wine boiled down SAPOR, taste, savor, relish; ---- ROSELLINUS, rose extract, prepared rose flavor SARCOPTES, title of Book II SARDA, SARDELLA, small fish, sardine, anchovy, ℞ 146, 419, 420, 480; ---- CONDITAE, ℞ 480; SARDAM FARSILEM, ℞ 419; ---- Sardine omelette, ℞ 146 Sarinus, Pompeiian innkeeper, p. 7 SARTAGO, frying pan, flat and round or oblong, of bronze or of iron; some were equipped with hinged handles, to facilitate packing or storing away in small places, in soldiers' knapsack, or to save space in the pantry. This, as well as the extension handle of some ancient dippers are ingenious features of ancient kitchen utensils. See also FRICTORIUM, and the illustrations of pans, pp. 155, 159 SATUREIA, savory, satury Sauce pans, illustrations, pp. 155, 159, 73, 231 Sauces, ancient compared with modern, pp. 22, 24, 26, 27; ---- for roasts, ℞ 267-70; ---- for partridge, ℞ 499; ---- crane and duck, ℞ 215; ---- for fowl, ℞ 218-28 Sauces. Bread Sauce, ℞ 274; Brine, ℞ 284; ---- for broiled fish, Alexandrine style, ℞ 437-39; ---- for boiled fish, ℞ 433-6, 454; ---- for broiled mullet, ℞ 442-3; ---- boiled meats, ℞ 271-3; ---- for roasts, ℞ 267, seq. ; English ----, ℞ 267; ---- for broiled murenas, ℞ 448-51; Dill ----, ℞ 283; Herb ---- for fried fish, ℞ 432; ---- for Horned fish, ℞ 441; ---- for lacertus, ℞ 455-7; ---- perch, ℞ 446; ---- redsnapper, ℞ 447; ---- dory, ℞ 461-2; ---- for suckling pig, ℞ 379; ---- young tunny, ℞ 444-5, 459; ---- for tooth-fish, ℞ 460-1, 486; ---- shellfish, ℞ 397; ---- for venison, ℞ 339, 349; ---- for wild sheep or lamb, ℞ 350; White ----, ℞ 276, 277; Wine ---- for fish, ℞ 464; Tasty ---- for conger, ℞ 441; ---- for tidbits, ℞ 276-82; ---- for sea-scorpion, ℞ 463; ---- for eel, ℞ 440, 466-7 Saucisse, ℞ 41 Sauerbraten-Einlage, ℞ 11 Sausage, p. 172, ℞ 41, 45, 60-65, 139, 165 Savonarola, Michaele, p. 273 Scalding poultry, ℞ 233 Scallops, ℞ 46 SCANDIUS, chervil SCARUS, a certain sea-fish esteemed as a delicacy, a parrot-fish SCHOLA APITIANA, Apiciana, Nos. 21, 22, 23, facsimile, p. 206 Schuch, C. Th. Editor, Apiciana, Nos. 16-17, p. 34, 25, 270 seq. Science confirming ancient methods, p. 32 SCILLA, SCYLLA, SQUILLA, a shell-fish, a sea-onion, ℞ 43, 485 SCORPIO, a sea-scorpion, ℞ 463, 475 SCRIBLITA, SCRIBILITA, pastry, some kind of pancake, extra hot. Plautus and Martial, hence Scriblitarius, cake baker, cf. Coquus SCRUPULUM, SCRI--, a weight, which see Sealing vessels to prevent air from entering, ℞ 23, 25 Sea Barb, ℞ 482-3; ---- Bass, ℞ 158, 447; ---- Eel, ℞ 484; ---- food, p. 343; ---- stew, Baian style, ℞ 432; ---- mullet, ℞ 157; ---- nettles, ℞ 162; ---- perch, ℞ 447; ---- pike, ℞ 158; ---- urchin, ℞ 413-4; ---- scorpion, ℞ 475 Sea-scorpion with turnips, ℞ 475 Sea water, ℞ 8 Seasoning, see flavoring Secrecy in recipes, pp. 29, 30 Seeds, Summary of, p. 236 SEL, see SIL SEMINIBUS, DE, p. 236 Seneca, Roman philosopher, pp. 3, 11, 15 SEPIA, cuttle-fish, ℞ 406-9 SERPYLLUM, wild thyme Service berry, ℞ 159 ---- pan with decorated handle, illustration, p. 73 ---- dish for eggs, p. 93 SESAMUM, sesame herb or corn SESELIS, SEL, SIL, hartwort, kind of cumin SETANIA, a kind of medlar, also a certain onion or bulb SEXTARIUS, a measure, which see, ℞ 1 Sforza Ms. Apiciana XIII Shellfish, ℞ 397, 412 Shell-shaped Dessert Dish, p. 125 Shircliffe, Arnold, Dedication, p. 273 Shore Dinner, ℞ 46 Sicardus Ms. Apiciana XIV Signerre Rothomag. , editor, pp. 258, seq. , also see Tacuinus Signerre, Colophon, p. 260 SIL, see SESELIS SILIGO, winter wheat, very hard wheat SILIQUA, shell, pod, husk SILPHIUM, SYLPHIUM, same as LASERPITIUM, which see, ℞ 32 SILURUS, supposed to be the river fish sly silurus, or sheat-fish, also called the horn-pout, or catfish, ℞ 426 SIMILA, --AGO, fine wheat flour SINAPIS, mustard "_Singe_, " ℞ 55 SION, --UM, plant growing in the marshes or on meadows, water-parsnip SISYMBRIUM, water cress SITULA, hot water kettle Skate, ℞ 403-4 Slang in ancient text, p. 19 Slaughter, cruel methods of, ℞ 259, 260 Slaves grinding flour, illustration, p. 60 Sloe, see PRUNUM Smelts, ℞ 138-39 SMYRNION, --UM, a kind of herb, common Alexander Snails, ℞ 323-5 Soda, use of ---- to keep vegetables green, ℞ 66 Soft cabbage, ℞ 103-6 SOLEA, flat fish, the sole, ℞ 154, 487; SOLEARUM PATINA, _ibid. _ SORBITIO, from SORBEO, supping up, sipping, drinking, drought; any liquid food that may be sipped, a drink, a potion, a broth, a sherbet, Fr. SORBET Sorrel, ℞ 26 Sour Dock, ℞ 26 Soups, ℞ 178, seq. Sow's womb, matrix, udder, belly, ℞ 59, 172, 251-8 Soyer, Alexis, chef, 35 Sparrow, see PASSER Spätzli, ℞ 247 Spelt, ℞ 58-9 Spengler, O. , writer, p. 17 SPICA, a "spike, " ear of corn, top of plants, the plant spikenard, SPICA NARDI Spiced Fruit, ℞ 177 Spices, Summary of, pp. 234-5; spicing, ancient and modern, ℞ 15, 276-77, 385, seq. Spiny lobster, ℞ 54, 485 Spoiling, to prevent food from--see Book I, and Preserving, to prevent birds from spoiling, ℞ 229-30, 233 SPONDYLIUM, --ION, a kind of plant, cow-parsnip, or all-heal. Also called SPHONDYLIUM and FONDULUM. It is quite evident that this term is very easily confused with the foregoing, a mistake, which was made by Humelbergius and upheld by Lister and others. For comparison see ℞ 46, 115-21, 183, 309, 431 SPONDYLUS, the muscular part of an oyster or other shellfish, scallop, for instance; also a species of bivalves, perhaps the scallop, ℞ 46 SPONGIOLA, rose gall, also the roots of asparagus, clottered and grown close together SPONGIOLUS, fungus growing in the meadows, a mushroom, cf. SPONDYLIUM and notes pertaining thereto Sprats, ℞ 138-9 Sprouts, cabbage ----, ℞ 89-92 Squab, ℞ 218-27, cf. Pipio Squash, ℞ 73-80 Squill, ℞ 485 Squirrel, ℞ 396 Stag, ℞ 339-45 Starch, in forcemeats, sausage, etc. , ℞ 50 Starr, Frederick, see introduction STATERAE, steelyards for measuring Sternajolo, writer, Apiciana, No. 28, p. 273 Stewed Lacertus, ℞ 152; ---- meats, p. 285, ℞ 356, seq. Stewpots, illustrated, pp. 183, 209, 223, 235 String beans and chick-peas, ℞ 209 STRUTHIO, ostrich, ℞ 210-11 Studemund, W. , writer, p. 19 Stuffed pumpkin fritters, ℞ 176; ---- chicken or pig, ℞ 199; ---- boned kid or lamb, ℞ 360 STURNUS, a starling, stare; Platina condemns its meat as unfit, likewise that of the blackbird (cf. MERULA); he pronounces their flesh to be "devilish. " "STURNI, QUOS VULGO DIABOLICAM CARNEM HABERE DICIMUS. " Yet three-hundred years later, French authorities recommend this sort of food. Viger, La Nouvelle Maison Rustique, Paris, 1798, Vol. Iii, p. 613, tells how to catch and fatten STURNI. "After a month [of forced feeding] they will be nice and fat and good to eat and to sell; there are persons who live of this trade. " He praises the crow similarly These instances are cited not only as a commentary upon the taste of the Southern people and their habits which have endured to this day but also to illustrate the singular genius of Platina. Also the following notes to STYRIO tend to show how far advanced was Platina in the matter of food as compared with the masters of the 18th century in France STYRIO, STIRIO, STURIO, ℞ 145, sturgeon; probably the same fish as known to the ancients as ACIPENSER or STURIO. (A. SIVE S. OBLONGO TEREDEQUE--Stephanus à Schonevelde, in Ichthyologia, Hamburg, 1624). There can be no doubt that the sturgeon or sterlet is meant by this term, for Platina calls the eggs of the fish "caviare. " "OVA STIRIONIS CONDITUM QUOD CAUARE UOCANT. " Eloquently he describes his struggle with the changing language. The efforts of this conscientious man, Platina, to get at the bottom of things no matter how trivial they may appear, are highly praiseworthy He writes "DE STIRIONE. TRAHI PER TENEBRAS NŪC MIHI VIDEOR, QUANDO HORŪ, DE QUIBUS, DEINCEPS DICTURUS SUM, PISCIŪ, NULLUS CERTUS UEL NOMINIS, UEL NATURAE EXISTAT AUTOR. NEGLIGENTIAE MAIORUM & INSCITIAE ID MAGIS, QUÀM MIHI ASCRIBENDUM EST. VTAR EGO NOUIS NOMINIBUS NE DELICATORUM GULAE PER ME DICANT STETISSE, QUO MINUS INTEGRA UTERENTUR UOLUPTATE. " As for the rest, Platina cooks the sturgeon precisely in our own modern way: namely in water, white wine and vinegar. And: "SALEM INDERE MEMENTO!--don't forget the salt!" Compare him with France 350 years later. As for caviare, A. Beauvilliers, in his L'Art du cuisinier, Paris, 1814, treats this "ragoût" as something entirely new; yet Beauvilliers was the leading restaurateur of his time and a very capable cook, save Carême, the best. Beauvilliers has no use for caviare which he calls "Kavia. " Says he: "LES RUSSES EN FONT UN GRAND CAS ET L'ACHETENT FORT CHER [The Russians make a big thing of this and buy it very dearly] CE RAGOUT, SELON MOI, NE CONVIENT QU' AUX RUSSES--this stew, according to my notion, suits only the Russians or those who have traveled thereabouts. " Shakespeare, in speaking about "Caviare to the General" apparently was more up-to-date in culinary matters than this Parisian authority. A search of the eight volumes (Vol. I, 1803) of the famous Almanach des Gourmands by Grimod de la Reynière, Paris, 1803, seq. , fails to reveal a trace of caviare A German cook, a hundred years after Platina, Marx Rumpolt in "Ein new Kochbuch, Franckfort am Mayn, bey Johan Feyrabendt, 1587" on verso of folio XCVII, No. 9, gives an exact description of caviare and its mode of preparation. He calls it ROGEN VOM HAUSEN. The HAUSEN is the real large sturgeon, the Russian Beluga from which the best caviare is obtained. Rumpolt, whose book is the finest and most thorough of its kind in the middle ages, and a great work in every respect, remarks that caviare is good eating, especially for Hungarian gentlemen ". .. SO ISSET MAN JN ROH / IST EIN GUT ESSEN / SONDERLICH FÜR EINEN VNGERISCHEN HERRN. " SUCCIDIA a side of bacon or salt pork SUCCUM, SUCUM, ℞ 172, 200 Suckling Pig, see PORCELLUS Sugar and pork, ℞ 151; use of ---- in ancient Rome, see SACCARUM Suidas, writer, p. 11 SUMEN, ℞ 257; ---- PLENUM, ℞ 258 Sumptuary laws, p. 25, ℞ 166 Sumptuous dishes, ℞ 285 Sweet dishes, home-made, ℞ 294-6 Sweet MINUTAL, ℞ 168 SYRINGIATUS, ℞ 360 T TABLE, adjustable, illustration, p. 138; ---- round, _id. _, p. 122 Tacuinus, editor-printer, p. 258; quoted in recipes 8 seq. ; Facs. Of Title Page, 1503, p. 262; Facs. Of opening chapter, p. 232 TAMNIS, --US, TAMINIUS, wild grape TANACETUM, tansy Taranto, Tarentum, city, ℞ 165; --ian sausage, ℞ 140; ---- Minutal, ℞ 165; see also LONGANO Taricho, Tarichea, town, ℞ 427, seq. Taro, dasheen, ℞ 74, 154, 172, 200, 244, 322; see COLOCASIA Tarpeius, a Roman, ℞ 363 TEGULA, tile for a roof, also a pan, a plate of marble or of copper; Ger. TIEGEL Tempting Dish of Peas, A ----, ℞ 192 TERENTINA, ℞ 338 Tertullian, writer, p. 3 TESTA, --U, --UM, an earthen pot with a lid, a casserole TESTICULA CAPONUM, ℞ 166 TESTUDO, TESTA, turtle, tortoise. Platina praises the sea-turtle as good eating TETRAPES, --US, four-footed animals; title of Book VIII TETRAPHARMACUM, a course of four dishes, or a dish consisting of four meats. In modern language, a "Mixed Grill, " a "Fritto Misto, " a "Shore-Dinner" THALASSA, the sea; title of Book IX, treating of fish Theban ounce, ℞ 3 THERMOPOLIUM, a tavern, specializing in hot drinks THERMOSPODIUM, a hot-plate, a hot dish carrier, a BAIN-MARIS, illustrations, pp. 72, 90 THINCA, a fish, moonfish (?) "OLIM MENAM APPELLATAM CREDIDERIM"--Platina Thudichum, Dr. , writer, p. 18 THUS, TUS, frankincense, or the juice producing incense, Rosemary (?); also the herb ground-pine, CHAMAEPITYS, ℞ 60 Thrush, p. 265, ℞ 497 THYMBRIA, savory; see SISYMBRIUM, SATUREIA and CUNILA; also see THYMUS THYMUS, thyme. Platina describes THYMUS and THYMBRIA with such a love and beauty that we cannot help but bestow upon him the laurels worn by the more well-known poets who became justly famous for extolling the fragrance of less useful plants such as roses and violets THYNNUS, tunny-fish, ℞ 426, 457-8 Tidbits, p. 285, ℞ 261, seq. ; ---- of lamb or kid, ℞ 355 TISANA, see PTISANA, ℞ 172-3, 200-1 Title pages, Venice, 1503, 262; Lyons, p. 263; Zürich, p. 265; London, p. 267 Toasting, ℞ 129 Tooth-fish, ℞ 157 Torinus, Albanus, editor of the Apicius and Platina editions of 1541, text, p. 14 ---- quoted, ℞ 1, 2, 8, seq. , assailed by Lister, see L. ---- facsimile of Title page 1541, p. 220 TORPEDO, --IN, --INE, ℞ 403-4 TORTA, cake, tart; ---- ALBA, cheese cake Toulouse garnish, compared, ℞ 378 TRACTOGALATUS, a dish prepared with milk and paste (noodles, spätzli, etc. ); ---- PULLUS, a young chicken pie TRACTOMELITUS, a dish prepared with honey paste; a gingerbread or honeybread composition TRACTUM, ℞ 181 Traianus, a Roman, ℞ 380; also Traganus, Trajanus Traube, writer, p. 19 Trimalchio, fictitious character by Petronius, whose "Banquet" is the only surviving description of a Roman dinner, unfortunately exaggerated because it was a satire on Nero, pp. 8, 11 Tripod, illustration, p. 40 TRITICUM, --EUS, --INUS, wheat, of wheat TROPHETES, erroneously for AËROPTES, Gr. For fowl, title of Book VI Truffles, ℞ 27, 33, 315-321, 333; cf. TUBERA TRULLA, any small deep vessel, also a dipper, ladle TUBERA, "tubers"; TUBER CIBARIUM, ---- TERRAE, truffle, a fungus, mushroom growing underground, ℞ 27, 35, 315, seq. , 321; T. CYCLAMINOS, "sow-bread, " because swine, being very fond of T. Dig them up. The truffle defies cultivation, grows wild and today is still being "hunted" by the aid of swine and dogs that are guided by its matchless aroma TUCETUM, a delicate dish; particularly a dessert made of prunes Tunny, fish, ℞ 427, 458, 459; Baby, ℞ 420, 424, 425, 426; Salt, ℞ 427 TURDUS, thrush, ℞ 497 Turkey, probably known to the ancients. See Guinea Hen and Meleagris Turnips, ℞ 100, 101 Turnover dish, ℞ 129 TURTUR, "turtle" dove, ℞ 218, seq. , 498; ---- ILLA, young t. , an endearing term TURSIO, TH--, ℞ 145 TYROPATINA, ℞ 301 TYROTARICUS, a dish made of cheese, salt fish, eggs, spices--ingredients resembling our "Long Island Rabbit, " ℞ 137, 143, 180, 439; see TARICA, ℞ 144, 428 U UDDER, ℞ 251 UNCIA, ounce, equals 1/12 lb. ; also inch, -/12 UNGELLAE, ℞ 251-5 foot Urbino, Duke of, p. 269 URNA, urn, pitcher, water bucket; --ULA, small vessel; also a liquid measure, containing half of an AMPHORA, of four CONGII, or twelve SEXTARII; see measures URTICA, nettle; also sea-nettle, ℞ 108, 162 U. S. Dept. Of Agr. On Dasheens, ℞ 322 UVA, grape, ℞ 19; Uvam passam Phariam, ℞ 97 V Vaerst, Baron von, a writer, pp. 3, 8 Vanilla, ℞ 15 VARIANTES LECTIONES, Apiciana No. 12 Varianus, Varius, Varus, Vardanus, Roman family name, ℞ 245 Varro, a writer, ℞ 70, 307, 396, p. 21 VAS, a vase, vat, vessel, dish, plate; --CULUM, a small v. ; ---- VITREUM, glass v. , ℞ 23 Vasavarayeyam, ancient Sanscrit book, p. 13 Vatican Mss. Apiciana, p. 254, seq. , Incipit facsimile, p. 253 Veal Steak, p. 314, ℞ 351, 2; ---- Fricassée, ℞ 353, 4 Vegetable Dinner, ℞ 67-9, 71, 145, 188; ---- purée, ℞ 103-6; ---- peeling of young v. , ℞ 66; to keep v. Green, ℞ 67, 188; ---- and brain pudding, ℞ 131 Vehling, J. D. , see Introduction; V. Collection, p. 257 VENERIS OSTIUM, ℞ 307 Venison, ℞ 339-45 VENTREM, AD ----, ℞ 68, 69, 70, 71; --ICULUM, ℞ 285 VERMICULI, "little worms, " noodles, vermicelli Vermouth, Roman, French, and Black Sea, different kinds of, ℞ 3, seq. VERVEX, a wether-sheep, mutton VESTINUS, see Caseus, ℞ 126 Vicaire, Georges, bibliographer, p. 18 VICIA, a kind of pulse, vetch VICTUS, way of life, diet; ---- TENUIS, reduced diet Vinaigrette, ℞ 113, 336, 341 Vinidarius, Excerpts of, pp. 12, 21, 234 VINUM, wine; ---- CANDIDUM FACIES, ℞ 8; many technical terms are given to wines, according to their qualities, such as ALBUM, CONDITUM, FUSCUM, NIGRUM, LIMPIDUM, ATRUM, DURUM, FULVUM, SANGUINEM, RUBENS, FIERI, BONUM, DULCE SUAVUM, FIRMUM, SALUBRE, DILUTUM, VAPIDUM, etc. These, as our modern terms, are employed to designate the "bouquet, " color and other characteristics of wine. Then there are the names of the different brands coming from different parts, too numerous to mention. Furthermore there are wines of grapes, old and new, plain or distilled, raw or cooked, pure and diluted, natural or flavored, and the many different drinks made of grape wine with herbs and spices V. NIGRUM, "black wine, " may be muddy wine in need of clarification; there is some slight doubt about this point. It appears that the vintner of old was much more tempted to foist unworthy stuff upon his customers than his colleague of today who is very much restricted by law and guided by his reputation VINUM also is any drink or liquor resembling grape wine, any home-made wine fermented or fresh. There is a V. EX NAPIS, ---- PALMEUM, ---- EX CAROTIS, ---- EX MILII SEMINE, ---- EX LOTO, ---- EX FICO, ---- EX PUNCICIS, ---- EX CORNIS, ---- EX MESPILIS, ---- EX SORBIS, ---- EX MORIS, ---- EX NUCLEIS PINEIS, ---- EX PIRIS, ---- EX MALIS, (cf. Pliny), resembling our cider, perry, berry wines and other drink or liquor made of fruit, berries, vegetables or seeds VIOLATIUM and ROSATIUM, ℞ 5, are laxatives; ---- ORIGANUM is wine flavored with origany; etc. , etc. It is doubtful, however, that the Romans knew the art of distillation to the extent as perfected by the Arabs centuries later and brought to higher perfection by the medical men and alchymists of the middle ages Violet Wine, ℞ 5 Virility, supposed stimulants for, ℞ 307, 410 VITELLINA, VITULINA, calf, veal, ℞ 351-4 Vitellius, emperor, p. 11, ℞ 189, 193, 317 VITELLUS OVI, yolk of egg; also very young calf. "Calf's sweetbreads"--Danneil Vollmer, F. , editor, commentator, Apiciana No. 21, 23, 27, pp. 13, 18, 19, 273 Vossius, G. J. , philologist, on Coelius, p. 266 VULVA, sow's matrix, womb; --ULA, small v. , ℞ 59, 251-54, 256. Was considered a delicacy. Pliny, Martial and Plutarch wrote at length on the subject. The humane Plutarch tells of revolting detail in connection with the slaughter of swine in order to obtain just the kind of V. That was considered the best Cf. Pliny, Hist. Nat. , VIII, 51; XI, 37, 84, 54; Plutarch's essay on flesh eating, Martial, Ep. XII, 56 and VII, 19 W WEIGHTS. LIBRAE, scale, balance. LIBRA--pound--lb--12 ounces, equivalent to one AS UNCIA, an ounce, properly the twelfth part of any unit, also any small bit SCRIPULUM, or SCRU--, 1 scruple, 288 to 1 lb. SELIBRA for SEMILIBRA, half a pound Theban ounce, cf. ℞ 3 Weighing fluids, ℞ 471 Welsh rabbit, see ZANZERELLA Whiting, ℞ 419 Wild Boar, ℞ 329, seq. , 338; ---- sheep, ℞ 348; ---- goat, ℞ 346, seq. Wilson, Dr. Margaret B. , collector, cf. Preface, p. 37; cf. Apiciana I, pp. 254, 257; cf. Garum Wine, fine spiced, ℞ 1; Rose, ℞ 4; ---- without roses, ℞ 6; ---- Violet, ℞ 5; ---- To clarify muddy, ℞ 8; ---- New--boiled down, DEFRITUM, ℞ 21; ---- sauce for truffles, ℞ 33; ---- Palm, ℞ 35; ---- of Carica figs, ℞ 55; ---- sauce for fig-fed pork, ℞ 259, 260; ---- fish, ℞ 479; cf. VINUM Wine pitcher, illustration, p. 208; ---- press, illustration, p. 92; ---- storage room in Pompeii, illustration, p. 124; ---- Dipper, p. 3; ---- Crater, p. 140 Wolf, Rebekka, writer, ℞ 205, seq. Woodcock, ℞ 218, seq. Wood-pigeon, ℞ 218, seq. Wooley, Mrs. Hannah, writer, ℞ 52 Writers, ancient, on food, pp. 3, 4 Y YEAST, ℞ 16 Young cabbage, p. 188, ℞ 87 Z ZAMPINO, ℞ 338 ZANZERELLA, a "Welsh rabbit. " "CIBARIUM QUOD VULGO ZANZERELLAS UOCANT"--Platina ZEMA, ZU--, ZY--, a cook pot for general use ZINZIGER, GINGIBER, ginger; the latter is the better spelling ZOMORE, ZOMOTEGANON, ZOMORE GANONA, ZOMOTEGANITE--a dish of fish boiled in their own liquor, resembling the modern bouillabaisse, ℞ 153. The GANON, --A, --ITE, is the name of an unidentified fish, the supposed principal ingredient of this fish stew. Cf. Oenoteganon [End of Index and Vocabulary] [_INDICIS FINIS_] ADDENDA Description of Commentaries APICIANA NOS. 30-31, A. D. , 1935-36 J. SVENNUNG: UNTERSUCHUNGEN ZU PALLADIUS UND ZUR LATEINISCHEN FACH-UND VOLKSSPRACHE. "Skrifter utgivna med understöd av Vilhelm Ekmans universitets-fond, Uppsala, " tom. 44, (Uppsala, 1935) and DE LOCIS NON NULLIS APICIANIS SCRIPSIT J. SVENNUNG. (Särtryck ur Eranos vol. XXXIV) Gotoburgi 1936. Typis descr. ElandersBoktr. A. -B. [Through the good offices of Dr. Edwardt Brandt, of Munich, the above two commentaries on Apicius were received in the last moment, thanks to the courtesy of the author, Lekto J. Svennung, of Uppsala, Sweden. The first study is a critique of technical terms and colloquialisms as found in Palladius, touching frequently upon Apicius, published in 1935 at Uppsala by the Vilhelm Ekman University Foundation and the other is a reprint of an article on a number of Apician formulae from Eranos, Vol. XXXIV, published at Gothenburg, 1936, by Elander, Ltd. J. D. V. , Chicago, November 30th, 1936. ] {Illustration: (Squib on the margin of an ancient manuscript in theMonastery of St. Gallen, Switzerland)} {Transcription: LIBRO COMPLETO··· SALTAT SCRIPTOR PEDE LAETO······} Transcriber's Note Minor punctuation errors have been repaired. Amendments have been madeonly where there was a clear error, where there was a definiteinconsistency within the text, or where it was impossible to find areliable source of the original spelling, as follows: Page vii--FRONTISPIECE amended to FRONTISPICE--"13 FRONTISPICE, Lister Edition . .. " Page 5--predeliction amended to predilection--". .. Nor did he indulge in that predilection for ugly detail . .. " Page 9--Minturæ amended to Minturnæ--". .. Living chiefly at Minturnæ, a city of Campania, . .. " Page 11--departmentized amended to departmentalized--". .. Were departmentalized to an astonishing degree . .. " Page 11--indispensible amended to indispensable--"These indispensable books are simply wanting in our book . .. " Page 15--Pommerania amended to Pomerania--". .. Sweden, Holstein, Denmark, Friesland, Pomerania still observes Apicius rules . .. " Page 20--fallability amended to fallibility--". .. How each new copy by virtue of human fallibility or self-sufficiency . .. " Page 22--salt amended to salted--"The fish, intestines and all, was spiced, pounded, fermented, salted, strained and bottled . .. " Page 23--an amended to a--"May it be a sturdy one, and let its owner beware. " Page 24--prodiguous amended to prodigious--"His culinary procedures required a prodigious amount of labor . .. " Page 26--insiduousness amended to insidiousness--"Even the most ascetic of men cannot resist the insidiousness of spicy delights . .. " Page 27--appeite amended to appetite--". .. Having our appetite aroused at the very perusal . .. " Page 28--devine amended to divine--". .. The experienced practitioner will be able to divine correct proportions, . .. " Page 32--compote amended to compôte--". .. Oyster cocktail, poultry and compôte, goose with apple . .. " Page 36--mummyfied amended to mummified--". .. That Apicius is not a mummified, bone-dry classic . .. " Page 58--EPIMLES amended to EPIMELES--"_EXPLICIT APICII EPIMELES LIBER PRIMUS_" Page 64--feasable amended to feasible--". .. Such as we here suggest would be entirely feasible . .. " Page 70--CIRELLOS amended to CIRCELLOS--"[65] ROUND SAUSAGE _CIRCELLOS ISICIATOS_" Page 77--popularily amended to popularly--". .. Chestnuts and potatoes, popularly known as "Chinese potatoes" . .. " Page 89--acccordance amended to accordance--". .. Procedure quite in accordance with modern practice. " Page 89--omitted [1] added to beginning of note in recipe 121. Page 89--114 amended to 115 (twice)--". .. (Cf. ℞ No. 115) . .. " and ". .. _Spondyli uel fonduli_ (℞ Nos. 115-121) does belong to Book II . .. " Page 96--Carthusians amended to Carthusian--". .. Those delightful creations by the Carthusian monks . .. " Page 102--act amended to fact--". .. A fashion which, as a matter of fact still survives in the Orient, . .. " Page 110--glace amended to glacé--". .. The _œnogarum_ taking the place of our meat glacé. " Page 110--vexacious amended to vexatious--"Another interpretation of this vexatious formula . .. " Page 116--indispensible amended to indispensable--". .. Both of which are indispensable to modern cookery. " Page 117--166 amended to 165--". .. {Cf. ℞ No. 165} . .. " Page 122--illustrations amended to illustration--"This is a good illustration of and speaks well for . .. " Page 129--forcements amended to forcemeats--". .. Any fine forcemeats, cut into or cooked in tiny dumplings. " Page 150--Dan. Amended to Dann. --"Dann. Takes this literally, but _navo_ (_navus_) here . .. " Page 151--omitted [1] added to beginning of note in recipe 243. Page 154--APERATURE amended to APERTURE--". .. EMPTY IT THROUGH THE APERTURE OF THE NECK . .. " Page 162--TID BITS amended to TID-BITS--"TID-BITS, CHOPS, CUTLETS" Page 164--Worchestershire amended to Worcestershire--". .. Some of the commercial sauces made principally in England (Worcestershire, etc. ), . .. " Page 166--Gell. Amended to Goll. --". .. _Cupedia_ (Plaut. And Goll. ), nice dainty dishes, . .. " Page 172--cates amended to cakes--"_Dulcia_, sweetmeats, cakes; . .. " Page 173--128 amended to 129 and 142 amended to 143--". .. Or else it is a nut custard, practically a repetition of ℞ Nos. 129 and 143. " Page 180--SNAIL amended to SNAILS--"THE SNAILS ARE FRIED WITH PURE SALT AND OIL . .. " Page 191--galatine amended to galantine--"We would call this a galantine of lamb if such a dish . .. " Page 193--Dan. Amended to Dann. --"Dann. Thinks _laureatus_ stands for the best, . .. " Page 193--it's amended to its--". .. It is possible that the kid was cooked with its mother's own milk. " Page 198--councellor amended to counsellor--"Celsinus was counsellor for Aurelianus, the emperor. " Page 204--EXLIXUM amended to ELIXUM--"ALITER LEPOREM ELIXUM" Page 213--15 amended to 14--"[3] Cf. No. 14 for the keeping of oysters. " Page 228--2 amended to 3--"[2] Cf. Note 3 to ℞ No. 448. " Page 228--preceeds amended to precedes--". .. This formula precedes the above. " Page 231--act amended to fact--". .. As a matter of fact, stands for pepper, . .. " Page 236--CARDAMON amended to CARDAMOM--". .. INDIAN SPIKENARD, ADDENA [3], CARDAMOM, SPIKENARD. " Page 236--FENNELL amended to FENNEL--". .. CELERY SEED, FENNEL SEED, LOVAGE SEED, . .. " Page 253--XVII amended to XVIII--"Munich, XVIII" Page 255--Cesna amended to Cesena--"Cesena, bibl. Municip. , 14th century. " Page 255--phases amended to phrases--". .. And failed to understand some phrases of it. " Page 258--Pennel amended to Pennell--"The Pennell collection was destroyed by a flood in London . .. " Page 258--Epimelels amended to Epimeles--". .. GRÆCA AB APITIO POSITA HÆC SUNT || EPIMELES, . .. " Page 277--Southerwood amended to Southernwood--"ABROTANUM, . .. Or, according to most Southernwood. " Page 277--Attich amended to Attic--". .. A small measure, equivalent to 15 Attic drachms" Page 278--fewerfew amended to feverfew--"AMACARUS, sweet-marjoram, feverfew" Page 279--Baracuda amended to Barracuda--"Barracuda, a fish, ℞ 158" Page 279--COLOSASIUM amended to COLOCASIUM--"Beans . .. ---- "Egyptian, " see COLOCASIUM" Page 279--orrage amended to orage--". .. The arrack or orage, also spinach, according to . .. " Page 279--omitted ℞ added--"BUBULA, Beef, flesh of oxen, p. 30, ℞ 351, 352" Page 280--forno amended to Forno--". .. With our illustrations of the Casa di Forno of Pompeii . .. " Page 280--Caviar amended to Caviare--"Caviare, see STYRIO" Page 282--mussle amended to mussel--". .. Any hollow vessel resembling a mussel shell . .. " Page 283--maitre amended to maître--". .. To the PRINCEPS COQUORUM, the "maître d'hôtel" of the establishment . .. " Page 284--tumeric amended to turmeric--"CURCUMA ZEODARIA, turmeric" Page 284--Destillation amended to Distillation and entry moved to proper place in the Index--"Distillation, see Vinum" Page 286--illustratios amended to illustrations--". .. On which the CRATICULA stood. Cf. Illustrations, p. 182" Page 287--Passianus amended to Passenianus--"Hare, . .. ---- smoked Passenianus, ℞ 389 . .. " Page 289--destillate amended to distillate--". .. The juice or distillate of the herb by that name, . .. " Page 289--LIQORIBUS amended to LIQUORIBUS--"LIQUORIBUS, DE, p. 370" Page 290--indispensible amended to indispensable--". .. Grown in Italy at his time, that are so indispensable . .. " Page 290--dog-brier amended to dog-briar--". .. Namely the hip, dog-briar, or eglantine is made into dainty confections . .. " Page 292--omitted page number added to entry for oval pan--"Oval pan, illustration, p. 159" Page 294--forcement amended to forcemeat--"Pork . .. ---- forcemeat, ℞ 366" Page 296--destillate amended to distillate--". .. Distillate from the joints of the bamboo or sugar cane, . .. " Page 297--SESESIL amended to SESELIS--"SESELIS, SEL, SIL, hartwort, kind of cumin" Page 297--SISYMBRUM amended to SISYMBRIUM--"SISYMBRIUM, water cress"--and entry moved from following entry for SITULA to preceding it. Page 297--Sternajola amended to Sternajolo--"Sternajolo, writer, Apiciana, No. 28, p. 273" Page 299--omitted p. Added--"Title pages, Venice, 1503, p. 262; . .. " Page 300--Rebecca amended to Rebekka--"Wolf, Rebekka, writer, ℞ 205, seq. " Page 300--Wooley amended to Wolley, and entry moved to correct place in index--"Wolley, Mrs. Hannah, writer, ℞ 52" The following have also been noted: The author has consistently used minuscle rather than minuscule when referring to manuscript. Since it appears deliberate, it has been preserved as printed. Page 9 has a word obscured--"one of three known famous ---- bearing that name". Another source of the text has the word as 'eaters', so the same has been used here. Page 23 has a reference to a "modern" sauce, A I. There were no obvious references to be found for a sauce of that name, so it may be a typo for A1 sauce, which was available at the time of writing. As there is no way to be certain, however, it has been preserved as printed. Page 49--note to recipe 13 reads, "Exactly as we today with fried herring and river lamprey". It is possible that it should read "as we do today", but has been left as printed. Page 151--recipe 241 has a note 1, but no marker in the text. Page 166--recipe 275 has a marker for note 1, but no note with that number. Page 172--Note 1 to recipe 294 reads "making it convenient and unprofitable for the domestic cook"--this should probably be read as "inconvenient and unprofitable", but it has been left as printed. Page 175--recipe 305 has a marker for note 2, but no note with that number. Page 189--recipe 351 has a marker for note 2, but no note with that number. Page 211--recipe 405a has a marker for note 2, but no note with that number. Page 226--there is no title for recipe 445. Page 230--there is no Latin translation provided for the heading "EEL". Page 243--recipe 481 is titled "FISH STEWED IN WINE", but does not mention wine anywhere in the recipe itself. Page 284--contained incorrectly placed index entries for CLIBANUS, CNICOS and CNISSA (following COXA). These have been moved to the correct place. Page 291--the index entry for Morsels also seems to have had the recipe references (309, seq. ) for Morels included; this has been preserved as printed. Page 291--contained incorrectly placed index entry for Mullet (following MUSTUM). This has been moved to the correct place. Page 292--in the subentry for OLUS (OLUS AND CAULUS), there is an ℞ but no number.