,transcriber's ,note ,the original text used a ,prescription ,take symbol 7upper case ,r with a line through the leg7 to indicate recipe numbers4 ,it is shown as ,rx in this version of the etext4 ,some letters have a macron 7straight line7 above them2 these are indicated as x1 with x being the particular letter4 ,the book uses both upper and lower case oe ligatures4 ,these are shown as ,,oe and oe respectively4 ,the many inconsistencies in hyphenation and use of accents and ligatures have been preserved as printed1 with a few exceptions4 ,variable and archaic spelling has also been preserved4 ,a full list of amendments and other notes follow the end of the book4 ,a considerable number of the recipe and page numbers in the index are incorrect2 however1 they have been preserved as printed4 ,,apicius ,,cookery ,,and ,,dining ,,in ,,imperial ,,rome ,a ,bibliography1 ,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 ,terms1 ,many ,notes1 ,facsimiles of ,originals1 and ,views and ,sketches of ,ancient ,culinary ,objects ,made by the ,author ,,introduction ,,by ,,prof4 ,,frederick ,,starr ,formerly of the ,university of ,chicago ,transcription3 ,,apicii ,,libri ,x ,,qvi ,,dicvntvr ,,de ,,obsoniis ,,et ,,condimentis ,,siue ,,arte ,,coqvinaria ,,qv ,,extant ,,nvnc ,,primvm ,,anglice ,,reddivit ,,pro,,oe,,mio ,,bibliographico ,,atqve ,,interpretatione ,,defensit ,,uariisqve ,,annotationibvs ,,instrvxit ,,ita ,,et ,,antiqv ,,cvlin ,,vtensiliarvm ,,effigiis ,,exornauit ,,indicem ,,deniqve ,,etymologicvm ,,et ,,technicvm ,,artis ,,magiric ,,adiecit ,,iosephvs ,,dommers ,,uehling ,,introdvcit ,,fridericvs ,,starr ,illustration ,,subscribers ,,hand-,,made ,,paper1 ,,limited ,,edition ,mary ,barber1 ,battle ,creek1 ,mich4 ,morton ,s4 ,brookes1 ,chicago1 ,ill4 ,caxton ,club1 ,chicago1 ,ill4 ,gaylord ,donnelley1 ,chicago1 ,ill4 ,f4 ,h4 ,douthitt1 ,chicago1 ,ill4 ,helen ,e4 ,gilson1 ,philadelphia1 ,pa4 ,john ,herrmann1 ,chicago1 ,ill4 ,w4 ,t4 ,h4 ,howe1 ,cincinnati1 ,o4 ,dr4 ,samuel ,w4 ,lambert1 ,new ,york1 ,n4 ,y4 ,tom ,l4 ,powell1 ,houston1 ,texas ,arnold ,shircliffe1 ,chicago1 ,ill4 ,w4 ,a4 ,stewart1 ,chicago1 ,ill4 ,ernest ,sturm1 ,new ,york1 ,n4 ,y4 ,jake ,zeitlin1 ,los ,angeles1 ,cal4 ,,book-,,paper ,,edition ,american ,institute of ,baking1 ,chicago1 ,ill4 ,e4 ,e4 ,amiet1 ,chicago1 ,ill4 ,argus ,book ,shop1 ,chicago1 ,ill4 ,kimball ,c4 ,atwood1 ,jr41 ,new ,york1 ,n4 ,y4 ,baker ,taylor ,co41 ,new ,york1 ,n4 ,y4 ,edith ,m4 ,barber1 ,new ,york1 ,n4 ,y4 ,mary ,barber1 ,battle ,creek1 ,mich4 ,ann ,batchelder1 ,new ,york1 ,n4 ,y4 ,j4 ,c4 ,bay1 ,chicago1 ,ill4 ,william ,g4 ,bell ,co41 ,boston1 ,mass4 ,albert ,r4 ,bennett1 ,chicago1 ,ill4 ,a4 ,w4 ,bitting1 ,san ,francisco1 ,cal4 ,edward ,w4 ,bodman1 ,pasadena1 ,cal4 ,prof4 ,dr4 ,edward ,brandt1 ,munich1 ,germany ,donald ,c4 ,brock1 ,chicago1 ,ill4 ,morton ,s4 ,brookes1 ,chicago1 ,ill4 ,john ,m4 ,cameron1 ,chicago1 ,ill4 ,vernon ,g4 ,cardy1 ,montreal1 ,canada ,the ,marchese ,agostino ,cavalcab1 ,cremona1 ,italy ,c4 ,d4 ,champlin1 ,rheims1 ,n4 ,y4 ,george ,m4 ,chandler1 ,chicago1 ,ill4 ,city of ,st4 ,paul1 ,minn4 ,dept4 of ,education ,cleveland ,public ,library1 ,cleveland1 ,o4 ,lenna ,f4 ,cooper1 ,new ,york1 ,n4 ,y4 ,w4 ,a4 ,cooper1 ,montreal1 ,canada ,cornell ,university1 ,martha ,van ,renn4 ,hall1 ,ithaca1 ,n4 ,y4 ,cornell ,university ,library1 ,ithaca1 ,n4 ,y4 ,john ,crerar ,library1 ,chicago1 ,ill4 ,franklin ,m4 ,crosby1 ,jr41 ,minneapolis1 ,minn4 ,dr4 ,harvey ,cushing1 ,new ,haven1 ,conn4 ,j4 ,o4 ,dahl1 ,new ,york1 ,n4 ,y4 ,davis ,orioli1 ,london1 ,england ,e4 ,f4 ,detterer1 ,chicago1 ,ill4 ,george ,dommers1 ,clinton1 ,conn4 ,f4 ,h4 ,douthitt1 ,chicago1 ,ill4 ,james ,f4 ,drake1 ,new ,york1 ,n4 ,y4 ,john ,drury1 ,chicago1 ,ill4 ,ellen ,ann ,dunham1 ,new ,york1 ,n4 ,y4 ,eugene ,c4 ,eppley1 ,omaha1 ,neb4 ,george ,fabyan1 ,geneva1 ,ill4 ,rose ,fallenstein1 ,st4 ,louis1 ,mo4 ,dr4 ,wm4 ,t4 ,fenker1 ,sandusky1 ,o4 ,katharine ,fisher1 ,new ,york1 ,n4 ,y4 ,t4 ,henry ,foster1 ,ottumwa1 ,iowa ,free ,library of ,philadelphia1 ,philadelphia1 ,pa4 ,donald ,mc,kay ,frost1 ,boston1 ,mass4 ,louise ,b4 ,fuchs1 ,put in ,bay1 ,o4 ,mariano ,gamero1 ,chicago1 ,ill4 ,e4 ,p4 ,goldschmidt1 ,london1 ,england ,grand ,rapids ,public ,library1 ,grand ,rapids1 ,mich4 ,grosvenor ,library1 ,buffalo1 ,n4 ,y4 ,alfred ,e4 ,hamill1 ,chicago1 ,ill4 ,gladys ,hamilton1 ,detroit1 ,mich4 ,dr4 ,fred ,w4 ,hark1 ,chicago1 ,ill4 ,herald ,tribune1 ,new ,york1 ,n4 ,y4 ,james ,jerome ,hill ,reference ,library1 ,st4 ,paul1 ,minn4 ,walter ,m4 ,hill1 ,chicago1 ,ill4 ,mrs4 ,julia ,p4 ,hindley1 ,oakland1 ,cal4 ,john ,l4 ,horgan1 ,new ,york1 ,n4 ,y4 ,horwath ,horwath1 ,chicago1 ,ill4 ,hospitality ,guild1 ,stamford1 ,conn4 ,hotel ,robidoux1 ,st4 ,joseph1 ,mo4 ,w4 ,t4 ,h4 ,howe1 ,cincinnati1 ,o4 ,henry ,e4 ,huntington ,library ,art ,gallery1 ,san ,marino1 ,cal4 ,hurlbut ,paper ,co41 ,south ,lee1 ,mass4 ,dr4 ,julius ,kahn1 ,chicago1 ,ill4 ,kroch's ,bookstores1 ,inc41 ,chicago1 ,ill4 ,dr4 ,samuel ,w4 ,lambert1 ,new ,york1 ,n4 ,y4 ,miss ,e4 ,n4 ,latzke1 ,armour ,co41 ,chicago1 ,ill4 ,maggs ,bros41 ,london1 ,england ,abby ,l4 ,marlatt1 7,u4 of ,wisconsin71 ,madison1 ,wis4 ,massachusetts ,state ,college1 ,amherst1 ,mass4 ,r4 ,b4 ,may1 ,chicago1 ,ill4 ,howard ,b4 ,meek1 ,ph4,d41 ,ithaca1 ,n4 ,y4 ,a4 ,merritt1 ,american ,weekly1 ,new ,york1 ,n4 ,y4 ,leopold ,metzenberg1 ,chicago1 ,ill4 ,michigan ,state ,college1 ,east ,lansing1 ,mich4 ,emma ,l4 ,miles1 ,cedar ,rapids1 ,iowa ,edward ,f4 ,misak1 ,cedar ,rapids1 ,iowa ,mrs4 ,laurence ,montgomery1 ,gerrard's ,cross1 ,england ,h4 ,k4 ,morse1 ,chicago1 ,ill4 ,mrs4 ,a4 ,p4 ,munsen1 ,marion1 ,pa4 ,jannie ,mc,crery1 ,lubbock1 ,texas ,o4 ,o4 ,mc,intyre1 ,new ,york1 ,n4 ,y4 ,elizabeth ,j4 ,mc,kittrick 7,u4 of ,wyoming71 ,laramie1 ,wyo4 ,p4 ,mabel ,nelson1 ,ames1 ,iowa ,new ,york ,public ,library1 ,new ,york1 ,n4 ,y4 ,hans ,nickel1 ,cedar ,rapids1 ,iowa ,northwestern ,university ,library1 ,evanston1 ,ill4 ,dr4 ,kurt ,w4 ,ossendorff1 ,chicago1 ,ill4 ,louis ,pelzmann1 ,chicago1 ,ill4 ,pennsylvania ,hospital1 ,philadelphia1 ,pa4 ,peoria ,public ,library1 ,peoria1 ,ill4 ,imogene ,powell1 ,chicago1 ,ill4 ,pratt ,institute ,free ,library1 ,brooklyn1 ,n4 ,y4 ,mrs4 ,a4 ,w4 ,proetz1 ,st4 ,louis1 ,mo4 ,public ,library1 ,detroit1 ,mich4 ,public ,library of ,fort ,wayne ,allen ,county1 ,fort ,wayne1 ,ind4 ,putnam ,bookstore1 ,new ,york1 ,n4 ,y4 ,charles ,retz1 ,new ,york1 ,n4 ,y4 ,dr4 ,georg ,roemmert1 ,new ,york1 ,n4 ,y4 ,everett ,e4 ,rogerson1 ,chicago1 ,ill4 ,otto ,sattler1 ,new ,york1 ,n4 ,y4 ,walter ,w4 ,schmauch1 ,chicago1 ,ill4 ,louis ,sherwin1 ,new ,york1 ,n4 ,y4 ,jay ,g4 ,sigmund1 ,cedar ,rapids1 ,iowa ,andr ,l4 ,simon1 ,london ,ray ,smith1 ,milwaukee1 ,wis4 ,albert ,v4 ,smolka1 ,vienna1 ,austria ,state ,university of ,iowa ,library1 ,iowa ,city1 ,iowa ,renee ,b4 ,stern1 ,philadelphia ,record1 ,philadelphia1 ,pa4 ,b4 ,f4 ,stevens ,brown1 ,london1 ,england ,w4 ,a4 ,stewart1 ,chicago1 ,ill4 ,dr4 ,allen ,edgar ,stewart1 ,chicago1 ,ill4 ,colton ,storm1 ,new ,york1 ,n4 ,y4 ,arthur ,swann1 ,new ,york1 ,n4 ,y4 ,marion ,g4 ,taft1 ,p4,t41 ,chicago1 ,ill4 ,dr4 ,helen ,h4 ,tanzer1 ,new ,york1 ,n4 ,y4 ,the ,tavern1 ,chicago1 ,ill4 ,e4 ,jackson ,taylor1 ,coatesville1 ,pa4 ,max ,l4 ,teich1 ,st4 ,louis1 ,mo4 ,dr4 ,henry ,bascom ,thomas1 ,chicago1 ,ill4 ,nathaniel ,s4 ,thomas1 ,palm ,beach1 ,fla4 ,c4 ,h4 ,thordarson1 ,chicago1 ,ill4 ,toledo ,public ,library1 ,toledo1 ,o4 ,edith ,tranter1 ,cincinnati1 ,o4 ,albert ,b4 ,tucker1 ,chicago1 ,ill4 ,university of ,illinois ,library1 ,urbana1 ,ill4 ,university of ,illinois1 ,college of ,medicine1 ,chicago1 ,ill4 ,university of ,maryland ,library1 ,college ,park1 ,md4 ,university of ,nebraska ,library1 ,omaha1 ,neb4 ,university of ,notre ,dame ,library1 ,south ,bend1 ,ind4 ,university of ,texas ,library1 ,austin1 ,texas ,u4 ,s4 ,dept4 of ,agriculture1 ,library1 ,washington1 ,d4,c4 ,harold ,van ,orman1 ,evansville1 ,ind4 ,t4 ,louise ,viehoff1 ,chicago1 ,ill4 ,annemarie ,l4 ,vietzke1 ,chicago1 ,ill4 ,george ,wahr1 ,ann ,arbor1 ,mich4 ,the ,waldorf-,astoria1 ,new ,york1 ,n4 ,y4 ,dr4 ,margaret ,b4 ,wilson1 ,washington1 ,d4,c4 ,john ,william ,wohlers1 ,port ,clinton1 ,o4 ,yale ,co-,operative ,corp41 ,new ,haven1 ,conn4 ,jake ,zeitlin1 ,los ,angeles1 ,cal4 ,charles ,zuellig1 ,milwaukee1 ,wis4 ,,to ,,arnold ,,shircliffe ,,steward1 ,,gastronomer1 ,,author ,,and ,,bibliophile ,,as ,,the ,,actors ,,shakespeare ,,and ,,moli,,re ,,created ,,the ,,best ,,drama1 ,,so ,,the ,,best ,,in ,,gastronomic ,,literature ,,emanated ,,from ,,within ,,the ,,ranks ,,the ,,author ,illustration3 ,,symposion4 ,,from ,,an ,,ancient ,,vase ,,contents ,,page ,,introduction xi ,,preface xvii ,,the ,,book ,,of ,,apicius ,a critical review of its times1 its authors1 and their sources1 its authenticity and practical usefulness in modern times #a ,,the ,,recipes ,,of ,,apicius ,,and ,,the ,,excerpts ,,from ,,apicius ,,by ,,vinidarius ,original translation from the most reliable ,latin texts1 elucidated with notes and comments #da ,,apiciana ,a bibliography of ,apician manuscript books and printed editions #bea ,,dictionary ,,of ,,culinary ,,terms ,,and ,,index #bge ,,illustrations ,a--,,facsimiles ,made from originals and reproductions in the author's collection ,,page #a ,,brevis ,,pimentorum1 ,excerpts of ,vinidarius1 #hth ,century #bcd #b ,,incipit ,,conditum ,,paradoxum1 ,vatican ,,ms1 #ith ,century #bec #c ,,colophon1 ,signerre ,edition1 ,milan1 #adih #bfj #d ,,title ,,page1 ,tacuinus ,edition1 ,venice1 #aejc #bfb #e ,,opening ,,chapter1 same #bcb #f ,,title ,,page1 ,schola ,apitiana1 ,antwerp1 #aece #bjf #g ,,title ,,page1 ,torinus ,edition1 ,basel1 #aeda #bbj #h ,,title ,,page1 ,torinus ,edition1 ,lyons1 #aeda #bfc #i ,,title ,,page1 ,humelbergius ,edition1 ,zrich1 #aedb #bfe #aj ,,title ,,page1 ,lister ,edition1 ,london1 #agje #bfg #aa ,,verso of ,title ,page1 ,lister ,edition1 ,london1 #agje #bfh #ab ,,title ,,page1 ,lister ,edition1 ,amsterdam1 #agji #bej #ac ,,frontispice1 ,lister ,edition1 ,amsterdam1 #agji #aef #ad ,,banquet ,,scene1 from an ancient vase 7opposite7 ,b--,,pen ,,and ,,ink ,,drawings ,,by ,,the ,,author ,sketched from scenes and objects at ,pompeii1 ,naples1 ,berlin and ,chicago4 ,most of the ancient objects are in the ,national ,museum of ,naples with many replicas in the ,field ,museum1 ,chicago4 ,the treasure found in #ahfh near ,hildesheim is in the ,kaiser ,friedrich ,museum in ,berlin ,,page #ae ,,apicii ,,libri ,x1 ,latin title of present edition1 hand-lettered 7facing title7 #af ,,diagram of ,apicius manuscripts and printed editions #beb #ag ,,great ,,crater1 ,hildesheim ,treasure #adj #ah ,,thermospodium1 plain1 ,naples #ij #ai ,,thermospodium1 elaborate1 ,naples #gb #bj ,,dessert or ,fruit ,dish1 ,shell1 ,naples #abe #ba ,,dessert or ,fruit ,bowl1 fluted #fa #bb ,,table1 square1 adjustable1 ,naples #ach #bc ,,table1 round1 ,naples #abb #bd ,,pan1 ,frying1 round1 ,naples #aee #be ,,pan1 ,frying1 oval1 ,naples #aei #bf ,,pan1 ,service ,saucepan1 with decorated handle1 ,hildesheim #gc #bg ,,service ,,dish1 oval1 with two handles1 ,hildesheim ,treasure #dc #bh ,,pan1 ,saucepan1 with handle1 ,hercules motif1 ,naples #bbb #bi ,,platter for ,roast1 ,hildesheim ,treasure #bai #cj ,,platter1 ,the ,great ,pallas ,athene ,dish1 ,hildesheim #aeh #ca ,,tripod for ,crater1 ,hildesheim ,treasure #dj #cb ,,egg ,,service ,,dish1 ,hildesheim ,treasure #ic #cc ,,wine ,,dipper1 ,naples #c #cd ,,dionysos ,,cup1 ,hildesheim ,treasure #ada #ce ,,cantharus1 ,theatrical ,decoration1 ,hildesheim ,treasure #bca #cf ,,cantharus1 ,bacchic ,decoration1 ,hildesheim ,treasure #bgd #cg ,,colander1 ,naples #eh #ch ,,wine ,,pitcher1 ,diana handle1 ,naples #bjh #ci ,,wine ,,press1 ,reconstruction in ,naples #ib #dj ,,gong for ,slaves1 ,naples #db #da ,,wine ,,stock ,,room1 ,pompeii #abd #db ,,casa ,,di ,,forno1 ,pompeii #b #dc ,,slaves operating hand mill1 reconstruction in ,naples #fj #dd ,,stew ,,pot1 ,no4 #a1 ,caccabus1 ,naples #ahc #de ,,stew ,,pot1 ,no4 #b1 ,caccabus1 ,naples #bji #df ,,stew ,,pot1 ,no4 #c1 ,caccabus1 ,naples #bbc #dg ,,stew ,,pot1 ,no4 #d1 ,caccabus1 ,naples #bce #dh ,,craticula1 combination broiler and stove1 ,naples #ahb #di ,,libro ,,completo 7,end of ,book7 ,,explanation ,,of ,,typesetting1 ,,abbreviations1 ,,and ,,system ,,of ,,numbering ,,text ,,and ,,headings ,the original ancient text as presented and rendered in the present translation is printed in capital letters4 ,matter in parenthesis 77 is original4 ,matter in square brackets is contributed by the translator4 ,in most of the early originals the headings or titles of the formul are invariably part of the text4 ,in the present translation they are given both in ,english and in the ,latin used by those originals which the translator considered most characteristic titles4 ,they have been set in prominent type as titles over each formula1 whereas in the originals the formul of the various chapters run together1 in many instances without distinct separation4 ,,numbering ,,of ,,recipes ,a system of numbering the recipes has therefore been adopted by the translator1 following the example of ,schuch1 which does not exist in the other originals but the numbers in the present translation do not correspond to those adopted by ,schuch for reasons which hereafter become evident4 ,,notes ,,and ,,comments ,,by ,,the ,,translator ,the notes1 comments and variants added to each recipe by the translator are printed in upper and lower case and in the same type as the other contributions by the translator1 the ,apiciana1 the ,critical ,review and the ,vocabulary and ,index4 ,for the sake of convenience1 to facilitate the study of each recipe and for quick reference the notes follow in each and every case such ancient recipe as they have reference to4 ,,abbreviations ,,ny--,the ,new ,york ,codex 7formerly ,cheltenham71 ,apiciana1 ,i ,vat4--,the ,vatican ,codex1 ,apiciana1 ,,ii4 ,vin4--,the ,codex ,salmasianus1 ,excerpta a ,vinidario1 ,apiciana1 ,,iii4 ,b4 de ,v4--,edition by ,bernardinus1 ,venice1 n4d41 ,apiciana1 ,no4 #a4 ,lan4--,edition by ,lancilotus1 ,milan1 #adih1 ,apiciana1 ,nos4 #b-c4 ,tac4--,edition by ,tacuinus1 ,venice1 #aejc1 ,apiciana1 ,no4 #d4 ,tor4--,edition by ,torinus1 ,basel 7and ,lyons71 #aeda1 ,apiciana1 ,nos4 #e-f4 ,hum4--,edition by ,humelbergius1 ,zrich1 #aedb1 ,apiciana1 ,no4 #g4 ,list4--,edition by ,lister1 ,london1 #agje1 ,amst41 #agji1 ,apiciana1 ,nos4 #h-i4 ,bern4--,edition by ,bernhold1 ,marktbreit1 etc41 ,apiciana1 ,nos4 #aj-aa4 ,bas4--,edition by ,baseggio1 ,venice1 #aheb1 ,apiciana1 ,no4 #ac4 ,sch4--,edition by ,schuch1 ,heidelberg1 #ahfg_/gd1 ,apiciana1 ,nos4 #ad-ae4 ,goll4--,edition by ,gollmer1 ,leipzig1 #aiji1 ,apiciana1 ,no4 #af4 ,dann4--,edition by ,danneil1 ,leipzig1 #aiaa1 ,apiciana1 ,no4 #ag4 ,g4-,v4--,edition by ,giarratano-,vollmer1 ,leip4 #aibb1 ,apiciana1 ,no4 #ai4 ,v4--,the present translation4 ,giarr4--,giarratano2 ,voll4--,f4 ,vollmer2 ,bran4--,edward ,brandt4 ,,introduction ,,by ,,frederick ,,starr ,formerly ,professor of ,anthropology at the ,university of ,chicago ,no translation of ,apicius into ,english has yet been published4 ,the book has been printed again and again in ,latin and has been translated into ,italian and ,german4 ,it is unnecessary to here give historic details regarding the work as ,mr4 ,vehling goes fully and admirably into the subject4 ,in #agje the book was printed in ,latin at ,london1 with notes by ,dr4 ,martinus ,lister4 ,it caused some stir in the ,england of that time4 ,in a very curious book1 ,the ,art of ,cookery1 in ,imitation of ,horace's ,art of ,poetry1 with ,some ,letters to ,dr4 ,lister and ,others1 ,dr4 ,wm4 ,king says3 ,the other curiosity is the admirable piece of ,coelius ,apicius1 ',de ,opsoniis et condimentis sive arte coquinaria1 ,libri decem' being ten books of soups and sauces1 and the art of cookery1 as it is excellently printed for the doctor1 who in this important affair1 is not sufficiently communicative4444 ,i some days ago met with an old acquaintance1 of whom ,i inquired if he has seen the book concerning soups and sauces8 ,he told me he had1 but that he had but a very slight view of it1 the person who was master of it not being willing to part with so valuable a rarity out of his closet4 ,i desired him to give me some account of it4 ,he says that it is a very handsome octavo1 for1 ever since the days of ,ogilvy1 good paper and good print1 and fine cuts1 make a book become ingenious and brighten up an author strangely4 ,that there is a copious index2 and at the end a catalogue of all the doctor's works1 concerning cockles1 ,english beetles1 snails1 spiders1 that get up into the air and throw us down cobwebs2 a monster vomited up by a baker and such like2 which if carefully perused1 would wonderfully improve us4 ,more than two hundred years have passed and we now have an edition of this curious work in ,english4 ,and our edition has nothing to lose by comparison with the old one4 ,for this1 too1 is a handsome book1 with good paper and good print and fine cuts4 ,and the man who produces it can equally bear comparison with ,dr4 ,lister and more earlier commentators and editors whom he quotes--,humelbergius and ,caspar ,barthius4 ,the preparation of such a book is no simple task and requires a rare combination of qualities4 ,mr4 ,vehling possesses this unusual combination4 ,he was born some forty-five years ago in the small town of ,duelken on the ,german-,dutch frontier--a town proverbial for the dullness of its inhabitants4 ,there was nothing of dullness about the boy1 however1 for at the age of fourteen years1 he had already four years study of ,latin and one of ,greek to his credit4 ,such was his record in ,latin that his priest teachers attempted to influence him toward the priesthood4 ,his family1 however1 had other plans and believing that he had enough schooling1 decided that he should be a cook4 ,as he enjoyed good food1 had a taste for travel and independence1 and was inclined to submit to family direction1 he rather willingly entered upon the career planned for him4 ,he learned the business thoroughly and for six years practiced his art in ,germany1 ,belgium1 ,france1 ,england and ,scandinavia4 ,wherever he went1 he gave his hours of freedom to reading and study in libraries and museums4 ,during his first trip through ,italy and on a visit to ,pompeii he conceived the idea of depicting some day the table of the ,romans and of making the present translation4 ,he commenced to gather all the necessary material for this work1 which included intensive studies of the ancient arts and languages4 ,meanwhile1 he continued his hotel work also1 quite successfully4 ,at the age of twenty-four he was assistant manager of the fashionable ,hotel ,bristol1 ,vienna4 ,however1 the necessities of existence prevented his giving that time and study to art1 which is necessary if it was to become a real career4 ,in ,vienna he found music1 drama1 languages1 history1 literature and gastronomy1 and met interesting people from all parts of the globe4 ,while the years at ,vienna were the happiest of his life1 he had a distaste for the superheated1 aristocratic and military atmosphere4 ,it was at that city that he met the man who was responsible for his coming to ,america4 ,were we writing ,mr4 ,vehling's biography1 we would have ample material for a racy and startling narrative4 ,we desire only to indicate the remarkable preparation for the work before us1 which he has had4 ,a ,latin scholar of exceptional promise1 a professional cook of pronounced success1 and an artist competent to illustrate his own work6 ,could such a combination be anticipated8 ,it is the combination that has made this book possible4 ,the book has claims even upon our busy and practical generation4 ,mr4 ,vehling has himself stated them3 ,the important addition to our knowledge of the ancients--for our popular notions about their table are entirely erroneous and are in need of revision4 ,the practical value of many of the ancient formul--for ',in ,olde ,things ,there is ,newnesse4' ,the human interest--because of the amazing mentality and the culinary ingenuity of the ancients revealed to us from an altogether new angle4 ,the curious novelty and the linguistic difficulty1 the philological interest and the unique nature of the task1 requiring unique prerequisites--all these factors prompted us to undertake this translation4 ,one word as to ,mr4 ,vehling's work in ,america4 ,he was for five years manager of catering at the ,hotel ,pfister in ,milwaukee2 for two and a half years he was inspector and instructor of the ,canadian ,pacific ,railway2 he was connected with some of the leading hotels in ,new ,york ,city1 and with the ,eppley and the ,van ,orman ,hotels chains1 in executive capacity4 ,he not only has the practical side of food use and preparation1 he is an authority upon the science in his field4 ,his printed articles on food and cookery have been read with extraordinary interest1 and his lectures upon culinary matters have been well received4 ,it is to be hoped that both will eventually be published in book form4 ,there is no financial lure in getting out an ,english translation of ,apicius4 ,it is a labor of love--but worth the doing4 ,we have claimed that ,mr4 ,vehling has exceptional fitness for the task4 ,this will be evident to anyone who reads his book4 ,an interesting feature of his preparation is the fact that ,mr4 ,vehling has subjected many of the formul to actual test4 ,as ,dr4 ,lister in the old edition of #agje increased the value and interest of the work by making additions from various sources1 so our editor of today adds much and interesting matter in his supplements1 notes and illustrations4 ,it is hardly expected that many will follow ,mr4 ,vehling in testing the ,apician formul4 ,hazlitt in speaking of ,the ,young ,cook's ,monitor which was printed in #afhc1 says3 ,some of the ingredients proposed for sauces seem to our ears rather prodigious4 ,in one place a contemporary peruser has inserted an ironical calculation in ,,ms4 to the effect that1 whereas a cod's head could be bought for fourpence1 the condiments recommended for it were not to be had for less than nine shillings4 ,we shall close with a plagiarism oft repeated4 ,it was a plagiarism as long ago as #agcf1 when it was admitted such in the preface of ,smith's ,the ,compleat ,housewife3 ,it being grown as fashionable for a book now to appear in public without a preface1 as for a lady to appear at a ball without a hoop-petticoat1 ,i shall conform to the custom for fashion-sake and not through any necessity4 ,the subject being both common and universal1 needs no argument to introduce it1 and being so necessary for the gratification of the appetite1 stands in need of no encomiums to allure persons to the practice of it2 since there are but a few nowadays who love not good eating and drinking4444 ,old ,apicius and ,joseph ,dommers ,vehling really need no introduction4 ,,frederick ,,starr ,seattle1 ,washington1 ,august #c1 #aibf4 ,,preface ,the present first translation into ,english of the ancient cookery book dating back to ,imperial ,roman times known as the ,apicius book is herewith presented to antiquarians1 friends of the ,antique as well as to gastronomers1 friends of good cheer4 ,three of the most ancient manuscript books that exist today bearing the name of ,apicius date back to the eighth and ninth century4 ,ever since the invention of printing ,apicius has been edited chiefly in the ,latin language4 ,details of the manuscript books and printed editions will be found under the heading of ,apiciana on the following pages4 ,the present version has been based chiefly upon three principal ,latin editions1 that of ,albanus ,torinus1 #aeda1 who had for his authority a codex he found on the island of ,megalona1 on the editions of ,martinus ,lister1 #agje-i1 who based his work upon that of ,humelbergius1 #aedb1 and the ,giarratano-,vollmer edition1 #aibb4 ,we have also scrutinized various other editions forming part of our collection of ,apiciana1 and as shown by our family tree of ,apicius have drawn either directly or indirectly upon every known source for our information4 ,the reasons and raison d'tre for this undertaking become sufficiently clear through ,dr4 ,starr's introduction and through the following critical review4 ,it has been often said that the way to a man's heart is through his stomach2 so here is hoping that we may find a better way of knowing old ,rome and antique private life through the study of this cookery book--,europe's oldest and ,rome's only one in existence today4 ,j4 ,d4 ,v4 ,chicago1 in the ,spring of #aibf4 ,,thanks ,for many helpful hints1 for access to works in their libraries and for their kind and sympathetic interest in this work ,i am especially grateful to ,professor ,dr4 ,edward ,brandt1 of ,munich2 to ,professor ,dr4 ,margaret ,barclay ,wilson1 of ,washington1 ,d4,c41 and ,new ,york ,city2 to ,mr4 ,arnold ,shircliffe1 and ,mr4 ,walter ,m4 ,hill1 both of ,chicago4 ,j4 ,d4 ,v4 ,chicago1 in the ,summer of #aicf4 ,,the ,,book ,,of ,,apicius ,illustration3 ,,pompeii3 ,,casa ,,di ,,forno--,,house ,,of ,,the ,,oven ,ancient bakery and flour mill of the year ,a4,d4 #gi4 ,four grain grinders to the right4 ,the method of operating these mills is shown in the sketch of the slaves operating a hand-mill4 ,these mills were larger and were driven by donkeys attached to beams stuck in the square holes4 ,the bake house is to the left1 with running water to the right of the entrance to the oven4 ,the oven itself was constructed ingeniously with a view of saving fuel and greatest efficiency4 ,illustration3 ,,wine ,,dipper ,found in ,pompeii4 ,each end of the long handle takes the form of a bird's head4 ,the one close to the bowl holds in its bill a stout wire which is loosely fastened around the neck of the bowl1 the two ends being interlocked4 ,this allows the bowl to tilt sufficiently to hold its full contents when retired from the narrow opening of the amphora4 ,the ancients also had dippers with extension handles to reach down to the bottom of the deep amphora4 ,ntl4 ,mus41 ,naples1 #gchbb2 ,field ,m4 #bdaha4 ,,the ,,book ,,of ,,apicius ,a ,,study ,,of ,,its ,,times1 ,,its ,,authors ,,and ,,their ,,sources1 ,,its ,,authenticity ,,and ,,its ,,practical ,,usefulness ,,in ,,modern ,,times ,anyone who would know something worth while about the private and public lives of the ancients should be well acquainted with their table4 ,then as now the oft quoted maxim stands that man is what he eats4 ,much of the ancient life is still shrouded and will forever be hidden by envious forces that have covered up bygone glory and grandeur4 ,ground into mealy dust under the hoofs of barbarian armies6 ,re-modeled1 re-used a hundred times6 ,discarded as of no value by clumsy hands6 ,the ,crime of ,ignorance is a factor in league with the forces of destruction4 ,much is destroyed by blind strokes of fate--fate1 eternally pounding this earth in its everlasting enigmatic efforts to shape life into something1 the purpose of which we do not understand1 the meaning of which we may not even venture to dream of or hope to know4 ,whatever there has been preserved by ,providence1 by freaks of chance1 by virtue of its own inherent strength--whatever has been buried by misers1 fondled1 treasured by loving hands of collectors and connoisseurs during all these centuries--every speck of ancient dust1 every scrap of parchment or papyrus1 a corroded piece of metal1 a broken piece of stone or glass1 so eagerly sought by the archaeologists and historians of the last few generations--all these fragmentary messages from out of the past emphasize the greatness of their time4 ,they show its modernity1 its nearness to our own days4 ,they are now hazy reminiscences1 as it were1 by a middle-aged man of the hopes and the joys of his own youth4 ,these furtive fragments--whatever they are--now tell us a story so full and so rich1 they wield so marvelous a power1 no man laying claim to possessing any intelligence may pass them without intensely feeling the eternal pathetic appeal to our hearts of these bygone ages that hold us down in an envious manner1 begrudging us the warm life-blood of the present1 weaving invisible ties around us to make our hearts heavy4 ,however1 we are not here to be impeded by any sentimental considerations4 ,thinking of the past1 we are not so much concerned with the picture that dead men have placed in our path like ever so many bill boards and posters6 ,we do not care for their ideals expounded in contemporary histories and eulogies4 ,we are hardly moved by the facts such as they would have loved to see them happen1 nor do we cherish the figments of their human1 very human1 subconsciousness4 ,to gain a correct picture of the ,roman table we will therefore set aside for a while the fragments culled from ancient literature and history that have been misused so indiscriminately and so profusely during the last two thousand years--for various reasons4 ,they have become fixed ideas1 making reconstruction difficult for anyone who would gain a picture along rational lines4 ,barring two exceptions1 there is no trustworthy detailed description of the ancient table by an objective contemporary observer4 ,to be sure1 there are some sporadic efforts1 mere reiterations4 ,the majority of the ancient word pictures are distorted views on our subject by partisan writers1 contemporary moralists on the one side1 satirists on the other4 ,neither of them1 we venture to say1 knew the subject professionally4 ,they were not specialists in the sense of modern writers like ,reynire1 ,rumohr1 ,vaerst2 nor did they approach in technical knowledge medieval writers like ,martino1 ,platina1 ,torinus4 ,true there were exceptions4 ,athenaeus1 a most prolific and voluble magiric commentator1 quoting many writers and specialists whose names but for him would have never reached posterity4 ,athenaeus tells about these gastronomers1 the greatest of them1 ,archestratos1 men who might have contributed so much to our knowledge of the ancient world1 but to us these names remain silent1 for the works of these men have perished with the rest of the great library at the disposal of this genial host of ,alexandria4 ,too1 there are ,anacharsis and ,petronius4 ,they and ,athenaeus cannot be overlooked4 ,these three form the bulk of our evidence4 ,take on the other hand ,plutarch1 ,seneca1 ,tertullian1 even ,pliny1 writers who have chiefly contributed to our defective knowledge of the ancient table4 ,they were no gourmets4 ,they were biased1 unreliable at best1 as regards culinary matters4 ,they deserve our attention merely because they are above the ever present mob of antique reformers and politicians of whom there was legion in ,rome alone1 under the pagan rgime4 ,their state of mind and their intolerance towards civilized dining did not improve with the advent of ,christianity4 ,the moralists' testimony is substantiated and supplemented rather than refuted by their very antipodes1 the satirists1 a group headed by ,martial1 ,juvenal and the incomparable ,petronius1 who really is in a class by himself4 ,there is one more man worthy of mention in our particular study1 ,horace1 a true poet1 the most objective of all writers1 man-about-town1 pet of society1 mundane genius1 gifted to look calmly into the innermost heart of his time4 ,his eyes fastened a correct picture on the sensitive diaphragm of a good memory1 leaving an impression neither distorted nor out of focus4 ,his eye did not pick up1 for sundry reasons1 the defects of the objects of observation1 nor did it work with the uncanny joy of subconscious exaggeration met with so frequently in modern writing1 nor did he indulge in that predilection for ugly detail sported by modern art4 ,so much for ,horatius1 poet4 ,still1 he was not a specialist in our line4 ,we cannot enroll him among the gifted gourmets no matter how many meals he enjoyed at the houses of his society friends4 ,we are rather inclined to place him among the host of writers1 ancient and modern1 who have treated the subject of food with a sort of sovereign contempt1 or at least with indifference1 because its study presented unsurmountable difficulties1 and the subject1 per se1 was a menial one4 ,with this attitude of our potential chief witnesses defined1 we have no occasion to further appeal to them here1 and we might proceed to real business1 to the sifting of the trustworthy material at hand4 ,it is really a relief to know that we have no array of formidable authorities to be considered in our study4 ,we have virgin field before us--i4e41 the ruins of ancient greatness grown over by a jungle of two thousand years of hostile posterity4 ,,pompeii ,pompeii was destroyed in ,a4,d4 #gi4 ,from its ruins we have obtained in the last half century more information about the intimate domestic and public life of the ancients than from any other single source4 ,what is more important1 this vast wealth of information is first hand1 unspoiled1 undiluted1 unabridged1 unbiased1 uncensored2--in short1 untouched by meddlesome human hands4 ,though only a provincial town1 ,pompeii was a prosperous mercantile place1 a representative market-place1 a favorite resort for fashionable people4 ,the town had hardly recuperated from a preliminary attack by that treacherous mountain1 ,vesuvius1 when a second onslaught succeeded in complete destruction4 ,suddenly1 without warning1 this lumbering force majeur visited the ill-fated towns in its vicinity with merciless annihilation4 ,the population1 just then enjoying the games in the amphitheatre outside of the downtown district1 had had hardly time to save their belongings4 ,they escaped with their bare lives4 ,only the aged1 the infirm1 the prisoners and some faithful dogs were left behind4 ,today their bodies in plaster casts may be seen1 mute witnesses to a frightful disaster4 ,the town was covered with an airtight blanket of ashes1 lava and fine pumice stone4 ,there was no prolonged death struggle1 no perceivable decay extended over centuries as was the cruel lot of ,pompeii's mistress1 ,rome4 ,there were no agonies to speak of4 ,the great event was consummated within a few hours4 ,the peace of death settled down to reign supreme after the dust had been driven away by the gentle breezes coming in from the bay of ,naples4 ,some courageous citizens returned1 searching in the hot ashes for the crashed-in roofs of their villas1 to recover this or that4 ,perhaps they hoped to salvage the strong box in the atrium1 or a heirloom from the triclinium4 ,but soon they gave up4 ,despairing1 or hoping for better days to come1 they vanished in the mist of time4 ,pompeii1 the fair1 the hospitable1 the gay city1 just like any individual out of luck1 was and stayed forgotten4 ,the ,pompeians1 their joys1 sorrows1 their work and play1 their virtues and vices--everything was arrested with one single stroke1 stopped1 even as a camera clicks1 taking a snapshot4 ,the city's destruction1 it appears1 was a formidable opening blow dealt the ,roman empire in the prime of its life1 in a war of extermination waged by hostile invisible forces4 ,pompeii makes one believe in ,providence4 ,a great disaster actually moulding1 casting a perfect image of the time for future generations6 ,to be exact1 it took these generations eighteen centuries to discover and to appreciate the heritage that was theirs1 buried at the foot of ,vesuvius4 ,during these long dark and dusky centuries charming goat herds had rested unctuous shocks of hair upon mysterious columns that1 like young giant asparagus1 stuck their magnificent heads out of the ground4 ,blinking drowsily at yonder villainous mountain1 the summit of which is eternally crowned with a halo of thin white smoke1 such as we are accustomed to see arising from the stacks of chemical factories1 the confident shepherd would lazily implore his patron saint to enjoin that unreliable devilish force within lest the dolce far niente of the afternoon be disturbed1 for siestas are among the most important functions in the life of that region4 ,occasionally the more enterprising would arm themselves with pick-axe and shovel1 made bold by whispered stories of fabulous wealth1 and1 defying the evil spirits protecting it1 they would set out on an expedition of loot and desecration of the tomb of ancient splendor4 ,only about a century and a half ago the archaeological conscience awoke4 ,only seventy-five years ago energetic moves made possible a fruitful pilgrimage to this shrine of humanity1 while today not more than two-thirds but perhaps the most important parts of the city have been opened to our astonished eyes by men who know4 ,and now3 we may see that loaf of bread baked nineteen centuries ago1 as found in the bake shop4 ,we may inspect the ingenious bake oven where it was baked4 ,we may see the mills that ground the flour for the bread1 and1 indeed find unground wheat kernels4 ,we see the oil still preserved in the jugs1 the residue of wine still in the amphorae1 the figs preserved in jars1 the lentils1 the barley1 the spices in the cupboard2 everything awaits our pleasure3 the taverns with their bars2 the ancient guests' opinion of ,mine ,host scribbled on the wall1 the kitchens with their implements1 the boudoirs of milady's with the cosmetics and perfumes in the compacts4 ,there are the advertisements on the walls1 the foods praised with all the eclat of modern advertising1 the election notices1 the love missives1 the bank deposits1 the theatre tickets1 law records1 bills of sale4 ,phantom-like yet real there are the good citizens of a good town1 parading1 hustling1 loafing--sturdy patricians1 wretched plebeians1 stern centurios1 boastful soldiers1 scheming politicians1 crafty law-clerks1 timid scribes1 chattering barbers1 bullying gladiators1 haughty actors1 dusty travelers1 making for ,albinus'1 the famous host at the ,via della ,abbondanza or1 would he give preference to ,sarinus1 the son of ,publius1 who advertised so cleverly8 ,or1 perhaps1 could he afford to stop at the ,fortunata ,hotel1 centrally located8 ,there are1 too1 the boorish hayseeds from out of town trying to sell their produce1 unaccustomed to the fashionable ,latin-,greek speech of the city folks1 gaping with their mouths wide open1 greedily at the steaks of sacrificial meat displayed behind enlarging glasses in the cheap cook shop windows4 ,there they giggle and chuckle1 those wily landlords with their blas habitus and their underlings1 the greasy cooks1 the roguish good mixers at the bar and the winsome if resolute cop--waitresses--all ready to go1 to do business4 ,so slippery are the cooks that ,plautus calls one ,congrio--sea eel--so black that another deserves the title ,anthrax--coal4 ,there they are1 one and all1 the characters necessary to make up what we call civilization1 chattering agitatedly in a lingo of ,latin-,greek-,oscan--as if life were a continuous market day4 ,it takes no particular scholarship1 only a little imagination and human sympathy to see and to hear the ghosts of ,pompeii4 ,there is no pose about this town1 no mise-en-scne1 no stage-setting4 ,no heroic gesture4 ,no theatricals1 in short1 no lies4 ,there is to be found no shred of that vainglorious cloak which humans will deftly drape about their shoulders whenever they happen to be aware of the camera4 ,there is no registering of any kind here4 ,pompeii's natural and pleasant disposition1 therefore1 is ever so much more in evidence4 ,not a single one of this charming city's movements was intended for posterity4 ,her life stands before our eyes in clear reality1 in naked1 unadorned truth4 ,indeed1 there were many things that the good folks would have loved to point to with pride4 ,you have to search for these now4 ,there are1 alas and alack1 a few things they would have hidden1 had they only known what was in store for them4 ,but all these things1 good1 indifferent and bad1 remained in their places2 and here they are1 unsuspecting1 real1 natural1 charming like ,diana and her wood nymphs4 ,were it not quite superfluous1 we would urgently recommend the study of ,pompeii to the students of life in general and to those of ,antiquity in particular4 ,those who would know something about the ancient table cannot do without ,pompeii4 ,,three ,,ancient ,,writers3 ,,anacharsis1 ,,apicius1 ,,petronius ,to those who lay stress upon documentary evidence or literary testimony1 to those trusting implicitly in the honesty and reliability of writers of fiction1 we would recommend ,petronius ,arbiter4 ,his cena ,trimalchionis1 ,trimalchio's dinner1 is the sole surviving piece from the pen of a ,roman contemporary1 giving detailed information on our subject4 ,it is1 too1 the work of a great writer moving in the best circles1 and1 therefore1 so much more desirable as an expert4 ,petronius deserves to be quoted in full but his work is too well-known1 and our space too short4 ,however1 right here we wish to warn the student to bear in mind in perusing ,petronius that this writer1 in his cena1 is not depicting a meal but that he is satirizing a man--that makes all the difference in the world as far as we are concerned4 ,petronius' cena is plainly an exaggeration1 but even from its distorted contours the student may recognize the true lines of an ancient meal4 ,there is1 not so well-known a beautiful picture of an ,athenian dinner party which must not be overlooked1 for it contains a wealth of information4 ,although ,greek1 we learn from it much of the ,roman conditions4 ,anacharsis' description of a banquet at ,athens1 dating back to the fourth century ,b4,c4 about the time when the ,periclean rgime flourished1 is worth your perusal4 ,a particularly good version of this tale is rendered by ,baron ,vaerst in his book ,gastrosophie1 ,leipzig1 #ahed1 who has based his version on the original translation from the ,greek1 entitled1 ,voyage du jeune ,anacharsis en ,grce vers le milieu du quatrime sicle avant l're vulgaire par ,j4 ,j4 ,barthlemy1 ,paris1 #ahbd4 ,vaerst has amplified the excerpts from the young traveler's observations by quotations from other ancient ,greek writers upon the subject1 thus giving us a most beautiful and authentic ideal description of ,greek table manners and habits when ,athens had reached the height in culture1 refinement and political greatness4 ,anacharsis was not a ,hellene but a ,scythian visitor4 ,by his own admission he is no authority on ,grecian cookery1 but as a reporter he excels4 ,this truly ,hellenic discussion of the art of eating and living at the table of the cultured ,athenians is the most profound discourse we know of1 ancient or modern1 on eating4 ,the wisdom revealed in this tale is lasting1 and1 like ,greek marble1 consummate in external beauty and inner worth4 ,we thus possess the testimony of two contemporary writers which together with the book of ,apicius and with what we learn from ,athenaeus should give a fair picture of ancient eating and cookery4 ,apicius is our most substantial witness4 ,unfortunately1 this source has not been spared by meddlesome men1 and it has not reached us in its pristine condition4 ,as a matter of fact1 ,apicius has been badly mauled throughout the centuries4 ,this book has always attracted attention1 never has it met with indifference4 ,in the middle ages it became the object of intensive study1 interpretation1 controversy--in short it has attracted interest that has lasted into modern times4 ,when1 with the advent of the dark ages1 it ceased to be a practical cookery book1 it became a treasure cherished by the few who preserved the classical literature1 and after the invention of printing it became the object of curiosity1 even mystery4 ,some interpreters waxed enthusiastic over it1 others who failed to understand it1 condemned it as hopeless and worthless4 ,the pages of our ,apiciana plainly show the lasting interest in our ancient book1 particularly ever since its presence became a matter of common knowledge during the first century of printing4 ,the ,apicius book is the most ancient of ,european cookery books4 ,however1 ,platina's work1 de honesta uolvptate1 is the first cookery book to appear in print4 ,platina1 in #adgd1 was more up-to-date4 ,his book had a larger circulation4 ,but its vogue stopped after a century while ,apicius marched on through centuries to come1 tantalizing the scholars1 amusing the curious gourmets if not educated cooks to the present day4 ,,apicius1 ,,the ,,man ,who was ,apicius8 ,this is the surname of several renowned gastronomers of old ,rome4 ,there are many references and anecdotes in ancient literature to men bearing this name4 ,two ,apicii have definitely been accounted for4 ,the older one1 ,marcus ,a4 lived at the time of ,sulla about #ajj ,b4,c4 ,the man we are most interested in1 ,m4 ,gabius ,apicius1 lived under ,augustus and ,tiberius1 #hj ,b4,c4 to ,a4,d4 #dj4 ,however1 both these men had a reputation for their good table4 ,,athenaeus ,,on ,,apicius ,it is worth noting that the well-read ,athenaeus1 conversant with most authors of ,antiquity makes no mention of the ,apicius book4 ,this collection of recipes1 then1 was not in general circulation during ,athenaei time 7beginning of the third century of our era71 that1 maybe1 it was kept a secret by some ,roman cooks4 ,on the other hand it is possible that the ,apicius book did not exist during the time of ,athenaeus in the form handed down to us and that the monographs on various departments of cookery 7most of them of ,greek origin1 works of which indeed ,athenaeus speaks7 were collected after the first quarter of the third century and were adorned with the name of ,apicius merely because his fame as a gourmet had endured4 ,what ,athenaeus knows about ,apicius 7one of three known famous eaters bearing that name7 is the following3 ,about the time of ,tiberius #db ,b4,c4-#cg ,a4,d4 there lived a man1 named ,apicius2 very rich and luxurious1 for whom several kinds of cheesecake called ,apician1 are named not found in our present ,a44 ,he spent myriads of drachmas on his belly1 living chiefly at ,minturn1 a city of ,campania1 eating very expensive crawfish1 which are found in that place superior in size to those of ,smyrna1 or even to the crabs of ,alexandria4 ,hearing1 too1 that they were very large in ,africa1 he sailed thither1 without waiting a single day1 and suffered exceedingly on his voyage4 ,but when he came near the coast1 before he disembarked 7for his arrival made a great stir among the ,africans7 the fishermen came alongside in their boats and brought him some very fine crawfish2 and he1 when he saw them1 asked if they had any finer2 and when they said that there were none finer than those which they had brought1 he1 recollecting those at ,minturn ordered the master of the ship to sail back the same way into ,italy1 without going near the land4444 ,when the emperor ,trajan ,a4,d4 #eb or #ec-aag was in ,parthia a country in ,asia1 part of ,persia8 at a distance of many days from the sea1 ,apicius sent him fresh oysters1 which he had kept so by a clever contrivance of his own2 real oysters4444 7,the instructions given in our ,apicius book1 ,recipe #ad1 for the keeping of oysters would hardly guarantee their safe arrival on such a journey as described above47 ,athenaeus tells us further that many of the ,apician recipes were famous and that many dishes were named after him4 ,this confirms the theory that ,apicius was not the author of the present book but that the book was dedicated to him by an unknown author or compiler4 ,athenaeus also mentions one ,apion who wrote a book on luxurious living4 ,whether this man is identical with the author or patron of our book is problematic4 ,torinus1 in his epistola dedicatoria to the #aeda edition expresses the same doubt4 ,marcus ,gabius 7or ,gavius7 ,apicius lived during ,rome's most interesting epoch1 when the empire had reached its highest point1 when the seeds of decline1 not yet apparent1 were in the ground1 when in the quiet villages of that far-off province1 ,palestine1 the ,saviour's doctrines fascinated humble audiences--teachings that later reaching the very heart of the world's mistress were destined to tarnish the splendor of that autocrat4 ,according to the mention by various writers1 this man1 ,m4 ,gabius ,apicius1 was one of the many ancient gastronomers who took the subject of food seriously4 ,assuming a scientific attitude towards eating and food they were criticised for paying too much attention to their table4 ,this was considered a superfluous and indeed wicked luxury when frugality was a virtue4 ,these men who knew by intuition the importance of knowing something about nutrition are only now being vindicated by the findings of modern science4 ,m4 ,gabius ,apicius1 this most famous of the celebrated and much maligned bon-vivants1 quite naturally took great interest in the preparation of food4 ,he is said to have originated many dishes himself2 he collected much material on the subject and he endowed a school for the teaching of cookery and for the promotion of culinary ideas4 ,this very statement by his critics places him high in our esteem1 as it shows him up as a scientist and educator4 ,he spent his vast fortune for food1 as the stories go1 and when he had only a quarter million dollars left 7a paltry sum today but a considerable one in those days when gold was scarce and monetary standards in a worse muddle than today7 ,apicius took his own life1 fearing that he might have to starve to death some day4 ,this story seems absurd on the face of it1 yet ,seneca and ,martial tell it 7both with different tendencies7 and ,suidas1 ,albino and other writers repeat it without critical analysis4 ,these writers who are unreliable in culinary matters anyway1 claim that ,apicius spent one hundred million sestertii on his appetite--in gulam4 ,finally when the hour of accounting came he found that there were only ten million sestertii left1 so he concluded that life was not worth living if his gastronomic ideas could no longer be carried out in the accustomed and approved style1 and he took poison at a banquet especially arranged for the occasion4 ,in the light of modern experience with psychology1 with economics1 depressions1 journalism1 we focus on this and similar stories1 and we find them thoroughly unreliable4 ,we cannot believe this one4 ,it is too melodramatic1 too moralistic perhaps to suit our modern taste4 ,the underlying causes for the conduct1 life and end of ,apicius have not been told4 ,of course1 we have to accept the facts as reported4 ,if only a ,petronius had written that story6 ,what a story it might have been6 ,but there is only one ,petronius in antiquity4 ,his ,trimalchio1 former slave1 successful profiteer and food speculator1 braggard and drunkard1 wife-beater--an upstart who arranged extravagant banquets merely to show off1 who1 by the way1 also arranged for his funeral at his banquet 7,apician fashion and1 indeed1 ,petronian fashion6 for ,petronius died in the same manner7 and who peacefully passed out soundly intoxicated--this man is a figure true to life as it was then1 as it is now and as it probably will continue to be4 ,last but not least3 ,mrs4 ,trimalchio1 the resolute lady who helped him make his pile--these are human characters much more real1 much more trustworthy than anything and everything else ever depicted by any ancient pen2 they bring out so graphically the modernity of antiquity4 ,without ,petronius and ,pompeii the antique world would forever remain at an inexplicably remote distance to our modern conception of life4 ,with him1 and with the dead city1 the riddles of antiquity are cleared up4 ,,the ,,book ,many dishes listed in ,apicius are named for various celebrities who flourished at a later date than the second ,apicius4 ,it is noteworthy1 however1 that neither such close contemporaries as ,heliogabalus and ,nero1 notorious gluttons1 nor ,petronius1 the arbiter of fashion of the period1 are among the persons thus honored4 ,vitellius1 a later glutton1 is well represented in the book4 ,it is fair to assume1 then1 that the author or collector of our present ,apicius lived long after the second ,apicius1 or1 at least1 that the book was augmented by persons posterior to ,m4 ,gabius ,a4 ,the book in its present state was probably completed about the latter part of the third century4 ,it is almost certain that many recipes were added to a much earlier edition4 ,,probably ,,of ,,greek ,,parentage ,we may as well add another to the many speculations by saying that it is quite probable for our book to originate in a number of ,greek manuals or monographs on specialized subjects or departments of cookery4 ,such special treatises are mentioned by ,athenaeus 7cf4 ,humelbergius1 quoted by ,lister74 ,the titles of each chapter 7or book7 are in ,greek1 the text is full of ,greek terminology4 ,while classification under the respective titles is not strictly adhered to at all times1 it is significant that certain subjects1 that of fish cookery1 for instance1 appear twice in the book1 the same subject showing treatment by widely different hands4 ,still more significant is the absence in our book of such important departments as desserts--dulcia--confections in which the ancients were experts4 ,bakery1 too1 even the plainest kind1 is conspicuously absent in the ,apician books4 ,the latter two trades being particularly well developed1 were departmentalized to an astonishing degree in ancient ,greece and ,rome4 ,these indispensable books are simply wanting in our book if it be but a collection of ,greek monographs4 ,roman culture and refinement of living1 commencing about #bjj-bej years before our era was under the complete rule of ,hellas4 ,greek influence included everybody from philosophers1 artists1 architects1 actors1 law-makers to cooks4 ,the conquered thus conquered the conquerors4 ,humelbergius makes a significant reference to the origin of ,apicius4 ,we confess1 we have not checked up this worthy editor nor his successor1 ,dr4 ,lister1 whom he quotes in the preface as to the origin of our book4 ,with reference to ,plato's work1 ,humelbergius says3 ,que res tota spectat medicin partem1 qu diaitetike appelatur1 et victu medetur3 at in hac tes diaitetikes parte totus est ,apicius noster4 ,in our opinion1 unfounded of course by positive proof1 the ,apicius book is somewhat of a gastronomic bible1 consisting of ten different books by several authors1 originating in ,greece and taken over by the ,romans along with the rest of ,greek culture as spoils of war4 ,these books1 or chapters1 or fragments thereof1 must have been in vogue long before they were collected and assembled in the present form4 ,editions1 or copies of the same must have been numerous1 either singly or collectively1 at the beginning of our era4 ,as a matter of fact1 the ,excerpts by ,vinidarius1 found in the codex ,salmasianus prove this theory and give rise to the assumption that the ,apicius book was a standard work for cookery that existed at one time or other in a far more copious volume and that the present ,apicius is but a fragment of a formerly vaster and more complete collection of culinary and medical formul4 ,thus a fragmentary ,apicius has been handed down to us in manuscript form through the centuries1 through the revolutionary era of ,christian ascendancy1 through the dark ages down to the ,renaissance4 ,unknown agencies1 mostly medical and monastic1 stout custodians of antique learning1 reverent lovers of good cheer have preserved it for us until printing made possible the book's wide distribution among the scholars4 ,just prior to ,gutenberg's epoch-making printing press there was a spurt of interest in our book in ,italy1 as attested to by a dozen of manuscripts1 copied in the fourteenth and the fifteenth centuries4 ,apicius may justly be called the world's oldest cookery book2 the very old ,sanscrit book1 ,vasavarayeyam1 unknown to us except by name1 is said to be a tract on vegetarian cookery4 ,the men who have preserved this work for future generations1 who have made it accessible to the public 7as was ,lister's intention7 have performed a service to civilization that is not to be underestimated4 ,they have done better than the average archaeologist with one or another find to his credit4 ,the ,apicius book is a living thing1 capable of creating happiness4 ,some gastronomic writers have pointed out that the man who discovers a new dish does more for humanity than the man who discovers a new star1 because the discovery of a new dish affects the happiness of mankind more pleasantly than the addition of a new planet to an already overcrowded chart of the universe4 ,viewing ,apicius from such a materialistic point of view he should become very popular in this age of ours so keen for utilities of every sort4 ,c,,oe,,lius-,c,,lius ,the name of another personality is introduced in connection with the book1 namely that of ,coelius or ,clius4 ,this name is mentioned in the title of the first undated edition 7ca4 #adhc-f7 as ,celius4 ,torinus1 #aeda1 places ,clius before ,apicius2 ,humelbergius1 #aedb1 places ,coelius after ,a4 ,lister approves of this1 berating ,torinus for his willful methods of editing the book3 ,en hominem in conjecturis sane audacissimus6 ,if any of them were correct about ,coelius1 ,torinus would be the man4 7,cf4 ,schanz1 ,rm4 ,lit4 ,gesch41 ,mller's ,handbuch d4 klass4 ,altertums-,wissenschaft1 ,v ,,iii1 #aab1 p4 #ejf47 ,however1 there is no raison d'tre for ,coelius4 ,his presence and the unreality thereof has been cleared up by ,vollmer1 as will be duly shown4 ,the squabble of the medieval savants has also given rise to the story that ,apicius is but a joke perpetrated upon the world by a medieval savant4 ,this will be refuted also later on4 ,our book is a genuine ,roman4 ,medieval savants have made plenty of ,roman fakes1 for sundry reasons4 ,a most ingenious hoax was the completion of the ,petronius fragment by a scholar able to hoodwink his learned contemporaries by an exhibition of ,petronian literary style and a fertile imagination4 ,ever so many other fakers were shown up in due time4 ,when this version of ,petronius was pronounced genuine by the scientific world1 the perpetrator of the joke confessed1 enjoying a good laugh at the expense of his colleagues4 ,but we shall presently understand how such a joke with ,apicius would be impossible4 ,meanwhile1 we crave the indulgence of the modern reader with our mention of ,coelius4 ,we desire to do full justice to the ancient work and complete the presentation of its history4 ,the controversies that have raged over it make this course necessary4 ,our predecessors have not had the benefit of modern communication1 and1 therefore1 could not know all that is to be known on the subject4 ,we sympathize with ,lister yet do not condemn ,torinus4 ,if ,torinus ever dared making important changes in the old text1 they are easily ascertained by collation with other texts4 ,this we have endeavored to do4 ,explaining the discrepancies1 it will be noted that we have not given a full vote of confidence to ,lister4 ,why should the mysterious ,coelius or ,clius1 if such an author or compiler of a tome on cookery existed affix the name of ,apicius to it8 ,the reason would be commercial gain1 prestige accruing from the name of that cookery celebrity4 ,such business sense would not be extraordinary4 ,modern cooks pursue the same method4 ,witness the innumerable la soandsos4 ,babies1 apartment houses1 streets1 cities1 parks1 dogs1 race horses1 soap1 cheese1 herring1 cigars1 hair restorers are thus named today4 ,apicius on the front page of any ancient cookery book would be perfectly consistent with the ancient spirit of advertising4 ,it has been stated1 too1 that ,coelius had more than one collaborator4 ,neither can this be proven4 ,the copyists have made many changes throughout the original text4 ,misspelling of terms1 ignorance of cookery have done much to obscure the meaning4 ,the scribes of the middle ages had much difficulty in this respect since medieval ,latin is different from ,apician language4 ,the very language of the original is proof for its authenticity4 ,the desire of ,torinus to interpret to his medieval readers the ancient text is pardonable4 ,how much or how little he succeeded is attested to by some of his contemporary readers1 former owners of our copies4 ,scholars plainly confess inability to decipher ,apicius by groans inscribed on the fly leaves and title pages in ,latin1 ,french and other languages4 ,one ,french scholar of the #afth century1 apparently kidded for studying an undecipherable cook book1 stoically inscribes the title page of our ,lyon1 #aeda1 copy with3 ,this amuses me4 ,why make fun of me8 ,this sort of message1 reaching us out of the dim past of bygone centuries is among the most touching reading we have done1 and has urged us on with the good though laborious and unprofitable work4 ,notwithstanding its drawbacks1 our book is a classic both as to form and contents4 ,it has served as a prototype of most ancient and modern books4 ,its influence is felt to the present day4 ,the book has often been cited by old writers as proof of the debaucheries and the gluttony of ancient ,rome4 ,nothing could be further from the truth because these writers failed to understand the book4 ,the ,apicius book reflects the true condition 7partly so1 because it is incomplete7 of the kitchen prevailing at the beginning of our era when the mistress of the ,old ,world was in her full regalia1 when her ample body had not yet succumbed to that fatty degeneration of the interior so fatal to ever so many individuals1 families1 cities and nations4 ,we repeat1 our ,apicius covers ,rome's healthy epoch2 hence the importance of the book4 ,the voluptuous concoctions1 the fabulous dishes1 the proverbial excesses that have made decent people shudder with disgust throughout the ages are not known to ,apicius4 ,if they ever existed at all in their traditional ugliness they made their appearance after ,apicius' time4 ,we recall1 ,petronius1 describing some of these stunts is a contemporary of ,nero 7whom he satirizes as ,trimalchio74 ,so is ,seneca1 noble soul1 another victim of ,csarean insanity2 he1 too1 describes ,imperial excesses4 ,these extremely few foolish creations are really at the bottom of the cause for this misunderstanding of true ,roman life4 ,such stupidity has allowed the joy of life which1 as ,epikuros and ,platina believe1 may be indulged in with perfect virtue and honesty to become a byword among all good people who are not gastronomers either by birth1 by choice or by training4 ,with due justice to the ,roman people may we be permitted to say that proverbial excesses were exceedingly rare occurrences4 ,the follies and the vices of a ,nero1 a boy ,heliogabalus1 a ,pollio1 a ,vitellius and a few other notorious wasters are spread sporadically over a period of at least eight hundred years4 ,between these cases of gastronomic insanity lie wellnigh a thousand years of everyday grind and drudgery of the ,roman people4 ,the bulk was miserably fed as compared with modern standards of living4 ,only a few patricians could afford high living4 ,since a prosperous bourgeoisie 7usually the economic and gastronomic background of any nation7 was practically unknown in ,rome1 where the so-called middle classes were in reality poor1 shiftless and floating freedmen1 it is evident that the bulk of the population because of the empire's unsettled economic conditions1 its extensive system of slavery 7precluding all successful practice of trades by freemen71 the continuous military operations1 the haphazard financial system1 was forced to live niggardly4 ,the contrast between the middle classes and the upper classes seemed very cruel4 ,this condition may account for the many outcries against the extravagances of the few privileged ones who could afford decent food and for the exaggerated stories about their table found in the literature of the time4 ,the seemingly outlandish methods of ,apician food preparation become plain and clear in the light of social evolution4 ,evolution is perhaps not the right word to convey our idea of social perpetual motion4 ,apicius used practically all the cooking utensils in use today4 ,he only lacked gas1 electricity and artificial refrigeration1 modern achievements while useful in the kitchen and indispensable in wholesale production and for labor saving1 that have no bearing on purely gastronomical problems4 ,there is only one difference between the cooking utensils of yore and the modern products3 the old ones are hand-made1 more individualistic1 more beautiful1 more artistic than our machine-made varieties4 ,despite his strangeness and remoteness1 ,apicius is not dead by any means4 ,we have but to inspect 7as ,gollmer has pointed out7 the table of the ,southern ,europeans to find ,apician traditions alive4 ,in the ,northern countries1 too1 are found his traces4 ,to think that ,apicius should have survived in the ,north of ,europe1 far removed from his native soil1 is a rather audacious suggestion4 ,but the keen observer can find him in ,great ,britain1 ,scandinavia and the ,baltic provinces today4 ,the conquerors and seafarers coming from the ,south have carried the pollen of gastronomic flowers far into the ,north where they adjusted themselves to soil and climate4 ,many a cook of the ,british isles1 of ,southern ,sweden1 ,holstein1 ,denmark1 ,friesland1 ,pomerania still observes ,apicius rules though he may not be aware of the fact4 ,we must realize that ,apicius is only a book1 a frail hand-made record and that1 while the record itself might have been forgotten1 its principles have become international property1 long ago4 ,thus they live on4 ,like a living thing--a language1 a custom1 they themselves may have undergone changes1 improvements1 alterations1 augmentation1 corruption4 ,but the character has been preserved2 a couple of thousand years are1 after all1 but a paltry matter4 ,our own age is but the grandchild of antiquity4 ,the words we utter1 in their roots1 are those of our grandfathers4 ,and so do many dishes we eat today resemble those once enjoyed by ,apicius and his friends4 ,is it necessary to point the tenacity of the spirit of the ,antique1 reaching deep into the modern age8 ,the latest ,apicius edition in the original ,latin is dated #aibb6 ,the gastronomic life of ,europe was under the complete rule of old ,rome until the middle of the seventeenth century4 ,then came a sudden change for modernity1 comparable to the rather abrupt change of languages from the fashionable ,latin to the national idioms and vernacular1 in ,england and ,germany under the influence of literary giants like ,luther1 ,chaucer1 ,shakespeare4 ,all medieval food literature of the continent and indeed the early cookery books of ,england prior to ,la ,varenne 7,le ,cuisinier ,franois1 #afed7 are deeply influenced by ,apicius4 ,the great change in eating1 resulting in a new gastronomic order1 attained its highest peak of perfection just prior to the ,french revolution4 ,temporarily suspended by this social upheaval1 it continued to flourish until about the latter part of last century4 ,the last decades of this new order is often referred to as the classical period of gastronomy1 with ,france claiming the laurels for its development4 ,classic for reasons we do not know 7,urbain ,dubois1 outstanding master of this period wrote ,la ,cuisine classique7 except that its precepts appeal as classical to our notion of eating4 ,this may not correspond to the views of posterity1 we had therefore better wait a century or two before proclaiming our system of cookery classical4 ,disposing of that old classic1 ,apicius1 as slowly as a conservative cooking world could afford to do1 the present nations set out to cultivate a taste for things that a ,roman would have pronounced unfit for a slave4 ,still1 the world moves on4 ,conquest1 discovery of foreign parts1 the ,new ,world1 contributed fine things to the modern table1--old forgotten foods were rediscovered--endless lists of materials and combinations1 new daring1 preposterous dishes that made the younger generation rejoice while old folks looked on gasping with dismay1 despair1 contempt4 ,be it sufficient to remark that the older practitioners of our own days1 educated in classic cuisine again are quite apprehensive of their traditions endangered by the spirit of revolt of the young against the old4 ,again and again we hear of a decline that has set in1 and even by the best authorities alarmist notes are spread to the effect that we have begun our journey back1 step by step to our primitive tree and our primitive nuts 7,pennell4 ,does ,spengler consider food in his ,decline of the ,west874 ,it matters not whether we share this pessimism1 nor what we may have to say pro or con this question of progress or retrogression in eating 7or in anything else for that matter74 ,in fact we are not concerned with the question here more than to give it passing attention4 ,if classic cookery is dying nowadays1 if it cannot reassert itself that would be a loss to mankind4 ,but this classic cookery system has so far only been the sole and exclusive privilege of a dying aristocracy4 ,it seems quite in order that it should go under in the great ,gtterdmmerung that commenced with the ,german peasants wars of the sixteenth century1 flaring up 7as the second act7 in the ,french revolution late in the eighteenth century1 the ,act ,,iii of which drama has been experienced in our own days4 ,the common people as yet have never had an active part in the enjoyment of the classic art of eating4 ,so far1 they always provided the wherewithal1 and looked on1 holding the bag4 ,modern hotels1 because of their commercial character1 have done little to perpetuate it4 ,they merely have commercialized the art4 ,beyond exercising ordinary salesmanship1 our matres d'htel have not educated our nouveaux riches in the mysteries and delights of gastronomy4 ,hotelmen are not supposed to be educators1 they merely cater to a demand4 ,and our new aristocracy has been too busy with limousines1 golf1 divorces and electricity to bemourn the decline of classic cookery4 ,most people get by without the benefit of classic cookery1 subsisting on a medley of edibles1 tenaciously clinging to mother's traditions1 to things as she used to make them1 and mother's methods still savor of ,apicius4 ,surely1 this is no sign of retrogression but of tenacity4 ,the only fundamental difference between ,roman dining and that of our own times may be found in these two indisputable facts-- 7,first7 ,devoid of the science of agriculture1 without any advanced mechanical means1 food was not raised in a very systematic way2 if it happened to be abundant1 ,roma lacked storage and transportation facilities to make good use of it4 ,there never were any food supplies on any large1 extensive and scientific scale1 hence raw materials1 the wherewithal of a classic meal1 were expensive4 7,second7 ,skilled labor1 so vital for the success of any good dinner1 so imperative for the rational preparation of food was cheap to those who held slaves4 ,hence1 the culinary conditions of ancient ,rome were exactly the opposite of today's state of affairs4 ,then1 good food was expensive while good labor was cheap4 ,now1 good food is cheap while skilled labor is at a premium4 ,somehow1 good1 intelligent labor is reluctant to devote itself to food4 ,that is another story4 ,the chances for a good dinner seemed to be in favor of the ,romans--but only for a favored few4 ,those of us1 although unable to command a staff of experts1 but able to prepare their own meals rationally and serve them well are indeed fortunate4 ,with a few dimes they may dine in royal fashion4 ,if our much maligned age has achieved anything at all it has at least enabled the working slave of the masses to dine in a manner that even princes could hardly match in former days1 a manner indeed that the princes of our own time could not improve upon4 ,the fly in the ointment is that most modern people do not know how to handle and to appreciate food4 ,this condition1 however1 may be remedied by instruction and education4 ,slowly1 the modern masses are learning to emulate their erstwhile masters in the art of eating4 ,they have the advantages of the great improvements in provisioning as compared with former days1 thanks chiefly to the great lines of communication established by modern commerce1 thanks to scientific agriculture and to the spirit of commercial enterprise and its resulting prosperity4 ,there are two ,ifs in the path to humanity's salvation1 at least1 that of its table4 ,if the commercialization of cookery1 i4e41 the wholesale production of ready-made foods for the table does not completely enthrall the housewife and if we can succeed to educate the masses to make rational1 craftsmanlike use of our wonderful stores of edibles1 employing or modifying to this end the rules of classic cookery1 there really should be no need for any serious talk about our journey back to the primitive nuts4 ,even ,spengler might be wrong then4 ,adequate distribution of our foods and rational use thereof seem to be one of the greatest problems today4 ,,the ,,authenticity ,,of ,,apicius ,age-old mysteries surrounding our book have not yet been cleared up4 ,medieval savants have squabbled in vain4 ,mrs4 ,pennell's worries and the fears of the learned ,englishmen that ,apicius might be a hoax have proven groundless4 ,still1 the mystery of this remarkable book is as perplexing as ever4 ,the authorship will perhaps never be established4 ,but let us forever dispel any doubt about its authenticity4 ,modern writers have never doubted the genuineness4 ,to name but a few who believe in ,apicius3 ,thudichum1 ,vollmer1 ,brandt1 ,vicaire1 ,rumohr1 ,schuch1 ,habs1 ,gollmer4 ,what matters the identity of the author8 ,who wrote the ,iliad1 the ,odyssey1 the ,nibelungen-,lied8 ,let us be thankful for possessing them6 ,apicius is a genuine document of ,roman imperial days4 ,there can be no doubt of that6 ,the unquestionable age of the earliest known manuscripts alone suffices to prove this4 ,the philologist gives his testimony1 too4 ,a medieval scholar could never have manufactured ,apicius1 imitating his strikingly original terminology4 ,faking a technical treatise requires an intimate knowledge of technical terms and familiarity with the ramifications of an intricate trade4 ,we recommend a comparison of ,platina's text with ,apicius3 the difference of ancient and medieval ,latin is convincing4 ,striking examples of this kind have been especially noted in our dictionary of technical terms4 ,,latin ,,slang ,h4 ,c4 ,coote1 in his commentary on ,apicius 7cit4 ,apiciana7 in speaking of pan gravy1 remarks3 ,apicius calls this by the singular phrase of jus de suo sibi6 and sometimes though far less frequently1 succus suus4 ,this phrase is curious enough in itself to deserve illustration4 ,it is true old fashioned ,plautian ,latinity1 and if other proof were wanting would of itself demonstrate the genuineness of the ,apician text4 ,this scholar goes on quoting from ,plautus1 ,captivi1 ,act ,i1 sc4 #b1 vv4 #ab1 #ac2 ,amphitruo1 ,act ,i1 sc4 q4v4 #aaf and ibid4 v4 #agd2 and from ,asinaria1 ,act ,,iv1 sc4 #b1 vv4 #af and #ag to prove this1 and he further says3 ,the phrase is a rare remnant of the old familiar language of ,rome1 such as slaves talked so long1 that their masters ultimately adopted it--a language of which ,plautus gives us glimpses and which the graffiti may perhaps help to restore4 ,when ,varius was emperor1 this phrase of the kitchen was as rife as when ,plautus wrote--a proof that occasionally slang has been long lived4 ,coote is a very able commentator4 ,he has translated in the article quoted a number of ,apician formul2 and betrays an unusual culinary knowledge4 ,,modern ,,research ,modern means of communication and photography have enabled scientists in widely different parts to study our book from all angles1 to scrutinize the earliest records1 the ,vatican and the ,new ,york manuscripts and the codex ,salmasianus in ,paris4 ,friedrich ,vollmer1 of ,munich1 in his ,studien 7cit4 ,apiciana7 has treated the manuscripts exhaustively1 carrying to completion the research begun by ,schuch1 ,traube1 ,ihm1 ,studemund1 ,giarratano and others with ,brandt1 his pupil1 carrying on the work of ,vollmer4 ,more modern scientists deeply interested in the origin of our book6 ,none doubting its genuineness4 ,vollmer is of the opinion that there reposed in the monastery of ,fulda1 ,germany1 an ,archetypus which in the ninth century was copied twice3 once in a ,turonian hand--the manuscript now kept in the ,vatican--the other copy written partly in insular1 partly in ,carolingian minuscle--the ,cheltenham codex1 now in ,new ,york4 ,the common source at ,fulda of these two manuscripts has been established by ,traube4 ,there is another testimony pointing to ,fulda as the oldest known source4 ,pope ,nicholas ,v commissioned ,enoche of ,ascoli to acquire old manuscripts in ,germany4 ,enoche used as a guide a list of works based upon observations by ,poggio in ,germany in #adag1 listing the ,apicius of ,fulda4 ,enoche acquired the ,fulda ,apicius4 ,he died in ,october or ,november1 #adeg4 ,on ,december #ajth of that year1 so we know1 ,giovanni de',medici requested ,stefano de',nardini1 ,governor of ,ancona1 to procure for him from ,enoche's estate either in copy or in the original the book1 entitled1 ,appicius de re quoquinaria 7cf4 ,no4 #c1 ,apiciana74 ,it is interesting to note that one of the ,milanese editions of #adih bears a title in this particular spelling4 ,enoche during his life time had lent the book to ,giovanni ,aurispa4 ,it stands to reason that ,poggio1 in #adag1 viewed at ,fulda the ,archetypus of our ,apicius1 father of the ,vatican and the ,new ,york manuscripts1 then already mutilated and wanting books ,,ix and ,x4 ,six hundred years before the arrival of ,poggio the ,fulda book was no longer complete4 ,already in the ninth century its title page had been damaged which is proven by the title page of the ,vatican copy which reads3 ,,incp ,,api ,c ,that's all6 ,the ,new ,york copy1 it has been noted1 has no title page4 ,this book commences in the middle of the list of chapters2 the first part of them and the title page are gone4 ,we recall that the ,new ,york manuscript was originally bound up with another manuscript1 also in the ,phillipps library at ,cheltenham4 ,the missing page or pages were probably lost in separating the two manuscripts4 ,it is possible that ,enoche carried with him to ,italy one of the ancient copies1 very likely the present ,new ,york copy1 then already without a title4 ,at any rate1 not more than twenty-five years after his book hunting expedition we find both copies in ,italy4 ,it is strange1 furthermore1 that neither of these two ancient copies were used by the fifteenth century copyists to make the various copies distributed by them1 but that an inferior copy of the ,vatican ,ms4 became the vulgata--the progenitor of this series of medieval copies4 ,one must bear in mind how assiduously medieval scribes copied everything that appeared to be of any importance to them1 and how each new copy by virtue of human fallibility or self-sufficiency must have suffered in the making1 and it is only by very careful comparison of the various manuscripts that the original text may be rehabilitated4 ,this1 to a large extent1 ,vollmer and ,giarratano have accomplished4 ,vollmer1 too1 rejects the idea invented by the humanists1 that ,apicius had a collaborator1 editor or commentator in the person of ,coelius or ,clius4 ,this name1 so ,vollmer claims1 has been added to the book by medieval scholars without any reason except conjecture for such action4 ,they have been misled by the mutilated title3 ,api444 ,c4442 ,vollmer reconstructs this title as follows3 ,,apicii artis magiri- 7or7 opsartyti- ,clibri ,x ,remember1 it is the title page only that is thus mutilated4 ,the ten books or chapters bear the full name of ,apicius1 never at any time does the name of ,coelius appear in the text1 or at the head of the chapters4 ,the ,archetypus1 with the book and the chapters carefully indexed and numbered as they were1 with each article neatly titled1 the captions and capital letters rubricated--heightened by red color1 and with its proper spacing of the articles and chapters must once have been a representative example of the art of book making as it flourished towards the end of the period that sealed the fate of the ,roman empire1 when books of a technical nature1 law books1 almanacs1 army lists had been developed to a high point of perfection4 ,luxurious finish1 elaborate illumination point to the fact that our book 7the ,vatican copy7 was intended for the use in some aristocratic household4 ,,the ,,excerpts ,,of ,,vinidarius ,and now1 from a source totally different than the two important manuscripts so much discussed here1 we receive additional proof of the authenticity of ,apicius4 ,in the codex ,salmasianus 7cf4 ,,iii1 ,apiciana7 we find some thirty formul attributed to ,apicius1 entitled3 ,apici excerpta a ,vinidario vir4 inl4 ,they have been accepted as genuine by ,salmasius and other early scholars4 ,schuch incorporated the excerpta with his ,apicius1 placing the formul in what he believed to be the proper order4 ,this course1 for obvious reasons1 is not to be recommended4 ,to be sure1 the excerpta are ,apician enough in character1 though only a few correspond to1 or are actual duplicates of1 the ,apician precepts4 ,they are additions to the stock of authentic ,apician recipes4 ,as such1 they may not be included but be appended to the traditional text4 ,the excerpta encourage the belief that at the time of ,vinidarius 7got4 ,vinithaharjis7 about the fifth century there must have been in circulation an ,apicius 7collection of recipes7 much more complete than the one handed down to us through ,fulda4 ,it is furthermore interesting to note that the excerpta1 too1 are silent about ,coelius4 ,we may safely join ,vollmer in his belief that ,m4 ,gabius ,apicius1 celebrated gourmet living during the reign of ,tiberius was the real author1 or collector1 or sponsor of this collection of recipes1 or at least of the major part thereof--the formul bearing the names of posterior gourmets having been added from time to time4 ,this theory also applies to the two instances where the name of ,varro is mentioned in connection with the preparation of beets and onions 7bulbs74 ,it is hardly possible that the author of the book made these references to ,varro4 ,it is more probable that some well-versed posterior reader1 perusing the said articles1 added to his copy3 ,and ,varro prepared beets this way1 and onions that way4444 7cf4 ,book ,,iii1 #gj7 ,still1 there is no certainty in this theory either4 ,there were many persons by the names of ,commodus1 ,trajanus1 ,frontinianus1 such as are appearing in our text1 who were contemporaries of ,apicius4 ,with our mind at ease as regards the genuineness of our book we now may view it at a closer range4 ,,obscure ,,terminology ,apicius contains technical terms that have been the subject of much speculation and discussion4 ,liquamen1 laser1 muria1 garum1 etc41 belong to these4 ,they will be found in our little dictionary4 ,but we cannot refrain from discussing some at present to make intelligible the most essential part of the ancient text4 ,take liquamen for instance4 ,it may stand for broth1 sauce1 stock1 gravy1 drippings1 even for court bouillon--in fact for any liquid appertaining to or derived from a certain dish or food material4 ,now1 if ,apicius prescribes liquamen for the preparation of a meat or a vegetable1 it is by no means clear to the uninitiated what he has in mind4 ,in fact1 in each case the term liquamen is subject to the interpretation of the experienced practitioner4 ,others than he would at once be confronted with an unsurmountable difficulty4 ,scientists may not agree with us1 but such is kitchen practice4 ,hence the many fruitless controversies at the expense of the original1 at the disappointment of science4 ,garum is another word1 one upon which much contemptuous witticism and serious energy has been spent4 ,garum simply is a generic name for fish essences4 ,true1 garus is a certain and a distinct kind of ,mediterranean fish1 originally used in the manufacture of garum2 but this product1 in the course of time1 has been altered1 modified1 adulterated1--in short1 has been changed and the term has naturally been applied to all varieties and variations of fish essences1 without distinction1 and it has thus become a collective term1 covering all varieties of fish sauces4 ,indeed1 the corruption and degeneration of this term1 garum1 had so advanced at the time of ,vinidarius in the fifth century as to lose even its association with any kind of fish4 ,terms like garatum 7prepared with g47 have been derived from it4 ,prepared with the addition of wine it becomes oenogarum1--wine sauce--and dishes prepared with such wine sauce receive the adjective of oenogaratum1 and so forth4 ,the original garum was no doubt akin to our modern anchovy sauce1 at least the best quality of the ancient sauce4 ,the principles of manufacture surely are alike4 ,garum1 like our anchovy sauce1 is the pure of a small fish1 named garus1 as yet unidentified4 ,the fish1 intestines and all1 was spiced1 pounded1 fermented1 salted1 strained and bottled for future use4 ,the finest garum was made of the livers of the fish only1 exposed to the sun1 fermented1 somehow preserved4 ,it was an expensive article in old ,rome1 famed for its medicinal properties4 ,its mode of manufacture has given rise to much criticism and scorn on the part of medieval and modern commentators and interpreters who could not comprehend the perverse taste of the ancients in placing any value on the essence from putrified intestines of fish4 ,however1 garum has been vindicated1 confirmed1 endorsed1 reiterated1 rediscovered1 if you please1 by modern science6 ,what1 pray1 is the difference in principle between garum 7the exact nature of which is unknown7 and the oil of the liver of cod 7or less expensive fish7 exposed to the beneficial rays of ultraviolet light--artificial sunlight--to imbue the oil with an extra large and uniform dose of vitamin ,d8 ,the ancients1 it appears1 knew vitamin ,d to exist4 ,maybe they had a different name for vitamins1 maybe none at all4 ,the name does not matter4 ,the thing which they knew1 does4 ,they knew the nutritive value of liver1 proven by many formul4 ,pollio1 one of the vicious characters of antiquity1 fed murenas 7sea-eel7 with slaves he threw into the piscina1 the fish pond1 and later enjoyed the liver of the fish4 ,some modern preparations are astonishingly ancient1 and vice versa4 ,our anchovy sauce is used freely to season fish1 to mix with butter1 to be made into solid anchovy or fish paste4 ,there are sardine pastes1 lobster pastes1 fish forcemeats found in the larder of every good kitchen--preparations of ,apician character4 ,a real platter of hors d'oeuvres1 an antipasto is not complete unless made according to certain ,apician precepts4 ,muria is salt water1 brine1 yet it may stand for a fluid in which fish or meat1 fruits or vegetables have been pickled4 ,the difficulties of the translator of ,apicius who takes him literally1 are unconsciously but neatly demonstrated by the work of ,danneil4 ,even he1 seasoned practitioner1 condemns garum1 muria1 asa foetida1 because professors before him have done so1 because he forgets that these very materials still form a vital part of some of his own sauces only in a different shape1 form or under a different name4 ,danneil calls some ,apician recipes incredibly absurd1 fabulous1 exaggerated1 but he thinks nothing of the serving of similar combinations in his own establishment every day in the year4 ,danneil would take pride in serving a ,veal ,cutlet la ,holstein4 7,what have we learned of ,apicius in the ,northern countries874 ,the ancient ,holsteiner was not satisfied unless his piece of veal was covered with a nice fat herring4 ,that barbarity had to be modified by us moderns into a veal cutlet1 turned in milk and flour1 eggs and bread crumbs1 fried1 covered with fried eggs1 garnished with anchovies or bits of herring1 red beets1 capers1 and lemon in order to qualify for a restaurant favorite and best seller4 ,apicius hardly has a dish more characteristic and more bewildering4 ,what of combinations of fish and meat8 ,de gustibus non est disputandum4 ,it all goes into the same stomach4 ,may it be a sturdy one1 and let its owner beware4 ,what of our turkey and oyster dressing8 ,of our broiled fish and bacon8 ,of our clam chowder1 our divine ,bouillabaisse8 ,if the ingredients and component parts of such dishes were enumerated in the laconic and careless ,apician style1 if they were stated without explicit instructions and details 7supposed to be known to any good practitioner7 we would have recipes just as mysterious as any of the ,apician formul4 ,danneil1 like ever so many interpreters1 plainly shared the traditional belief1 the egregious errors of popular history4 ,people still are under the spell of the fantastic and fanciful descriptions of ,roman conviviality and gastronomic eccentricities4 ,indeed1 we rather believe in the insanity of these descriptions than in the insane conduct of the average ,roman gourmet4 ,it is absurd of course to assume and to make the world believe that a ,roman patrician made a meal of garum1 laserpitium1 and the like4 ,they used these condiments judiciously2 any other use thereof is physically impossible4 ,they economized their spices which have caused so much comment1 too4 ,as a matter of fact1 they used condiments niggardly and sparingly as is plainly described in some formul1 if only for the one good and sufficient reason that spices and condiments which often came from ,asia and ,africa were extremely expensive4 ,this very reason1 perhaps1 caused much of the popular outcry against their use1 which1 by the way1 is merely another form of political propaganda1 in which1 as we shall see1 the mob guided by the rabble of politicians excelled4 ,we moderns are just as extravagant 7if not more7 in the use of sauces and condiments--,apician sauces1 too6 ,our ,worcestershire1 catsup1 chili1 chutney1 walnut catsup1 ,a ,i1 ,harvey's1 ,punch1 ,soyer's1 ,escoffier's1 ,oscar's 7every culinary coryphee endeavors to create one7--our mustards and condiments in their different forms1 if not actually dating back to ,apicius1 are1 at least lineal descendants from ancient prototypes4 ,to readers little experienced in kitchen practice such phrases 7often repeated by ,apicius7 as1 crush pepper1 lovage1 marjoram1 etc41 etc41 may appear stereotyped and monotonous4 ,they have not survived in modern kitchen parlance1 because the practice of using spices1 flavors and aromas has changed4 ,there are now in the market compounds1 extracts1 mixtures not used in the old days4 ,many modern spices come to us ready ground or mixed1 or compounded ready for kitchen use4 ,this has the disadvantage in that volatile properties deteriorate more rapidly and that the goods may be easily adulterated4 ,the ,bavarians1 under ,duke ,albrecht1 in #aeec prohibited the grinding of spices for that very reason6 ,ground spices are time and labor savers1 however4 ,modern kitchen methods have put the old mortar practically out of existence1 at the expense of quality of the finished product4 ,,the ,,labor ,,item ,the enviable ,apicius cared naught for either time or labor4 ,he gave these two important factors in modern life not a single thought4 ,his culinary procedures required a prodigious amount of labor and effort on the part of the cooks and their helpers4 ,the labor item never worried any ancient employer4 ,it was either very cheap or entirely free of charge4 ,the selfish gourmet 7which gourmet is not selfish87 almost wonders whether the abolition of slavery was a well-advised measure in modern social and economic life4 ,few people appreciate the labor cost in excellent cookery and few have any conception of the cost of good food service today4 ,yet all demand both1 when dining out1 at least4 ,who1 on the other hand1 but a brute would care to dine well1 taking it out of the hide of others8 ,hence we moderns with a craving for gourmandise but minus appropriations for skilled labor would do well to follow the example of ,alexandre ,dumas who cheerfully and successfully attended to his own cuisine4 ,despite an extensive fiction practice he found time to edit ,le ,grand ,dictionnaire de ,cuisine and was not above writing mustard advertisements1 either4 ,,sumptuary ,,laws ,the appetite of the ancients was at times successfully curbed by sumptuary laws1 cropping out at fairly regular intervals4 ,these laws1 usually given under the pretext of safeguarding the morals of the people and accompanied by similar euphonious phrases were1 like modern prohibitions1 vicious and virulent effusions of the predatory instinct in mankind4 ,we cannot give a chronological list of them here1 and are citing them merely to illustrate the difficulty confronting the prospective ancient host4 ,during the reign of ,csar and ,augustus severe laws were passed1 fixing the sums to be spent for public and private dinners and specifying the edibles to be consumed4 ,these laws classified gastronomic functions with an ingenious eye for system1 professing all the time to protect the public's morals and health2 but they were primarily designed to replenish the ever-vanishing contents of the ,imperial exchequer and to provide soft jobs for hordes of enforcers4 ,the amounts allowed to be spent for various social functions were so ridiculously small in our own modern estimation that we may well wonder how a ,roman host could have ever made a decent showing at a banquet4 ,however1 he and the cooks managed somehow4 ,imperial spies and informers were omnipresent4 ,the market places were policed1 the purchases by prospective hosts carefully noted1 dealers selling supplies and cooks 7the more skillful kind usually7 hired for the occasion were bribed to reveal the menu4 ,dining room windows had to be located conveniently to allow free inspection from the street of the dainties served2 the passing ,imperial food inspector did not like to intrude upon the sanctity of the host's home4 ,the pitiable host of those days1 his unenviable guests and the bewildered cooks1 however1 contrived and conspired somehow to get up a banquet that was a trifle better than a ,chicago quick lunch4 ,how did they do it8 ,in the light of modern experience gained by modern governments dillydallying with sumptuary legislation that has been discarded as a bad job some two thousand years ago1 the question seems superfluous4 ,difficile est satyram non scribere6 ,to make a long story short3 ,the ,roman host just broke the law1 that's all4 ,indeed1 those who made the laws were first to break them4 ,the minions1 appointed to uphold the law1 were easily accounted for4 ,any food inspector too arduous in the pursuit of his duty was disposed of by dispatching him to the rear entrance of the festive hall1 and was delivered to the tender care of the chief cook4 ,such was the case during the times of ,apicius4 ,indeed1 the ,roman idea of good cheer during earlier epochs was provincial enough4 ,it was simply barbaric before the ,greeks showed the ,romans a thing or two in cookery4 ,the methods of fattening fowl introduced from ,greece was something unheard-of6 ,it was outrageous1 sacrilegious6 ,senators1 orators and other self-appointed saviors of humanity thundered against the vile methods of tickling the human palate1 deftly employing all the picturesque tam-tam and lan still the stock in trade of ever so many modern colleagues in any civilized parliament4 ,the speeches1 to be sure1 passed into oblivion1 the fat capons1 however1 stayed in the barnyards until they had acquired the saturation point of tender luscious calories to be enjoyed by those who could afford them4 ,how the capon was invented is told in a note on the subject4 ,many other so-called luxuries1 sausage from ,epirus1 cherries from the ,pontus1 oysters from ,england1 were greeted with a studied hostility by those who profited from the business of making laws and public opinion4 ,evidently1 the time and the place was not very propitious for gastronomic over-indulgence4 ,only when the ice was broken1 when the disregard for law and order had become general through the continuous practice of contempt for an unpopular sumptuary law1 when corruption had become wellnigh universal chiefly thanks to the examples set by the higher-ups1 it was then that the torrent of human passion and folly ran riot1 exceeding natural bounds1 tearing everything with them1 all that is beautiful and decent1 thus swamping the great empire beyond the hopes for any recovery4 ,,apicius ,,the ,,writer ,most of the ,apician directions are vague1 hastily jotted down1 carelessly edited4 ,one of the chief reasons for the eternal misunderstandings6 ,often the author fails to state the quantities to be used4 ,he has a mania for giving undue prominence to expensive spices and other 7quite often irrelevant7 ingredients4 ,plainly1 ,apicius was no writer1 no editor4 ,he was a cook4 ,he took it for granted that spices be used within the bounds of reason1 but he could not afford to forget them in his formul4 ,apicius surely pursues the correct culinary principle of incorporating the flavoring agents during the process of cooking1 contrary to many moderns who1 vigorously protesting against highly seasoned and rich food1 and who1 craving for something plain proceed to inundate perfectly good1 plain roast or boiled dishes with a deluge of any of the afore-mentioned commercial sauces that have absolutely no relation to the dish and that have no mission other than to grant relief from the deadening monotony of plain food4 ,chicken or mutton1 beef or venison1 finnan haddie or brook trout1 eggs or oysters thus sauced1 taste all alike--sauce6 ,to use such ready-made sauces with dishes cooked l'anglaise is logical1 excusable1 almost advisable4 ,even the most ascetic of men cannot resist the insidiousness of spicy delights1 nor can he for any length of time endure the insipidity of plain food sans sauce4 ,hence the popularity of such sauces amongst people who do not observe the correct culinary principle of seasoning food judiciously1 befitting its character1 without spoiling but rather in enhancing its characteristics and in bringing out its flavor at the right time1 namely during coction to give the kindred aromas a chance to blend well4 ,continental nations1 adhering to this important principle of cookery 7inherited from ,apicius7 would not dream of using ready-made 7,english7 sauces4 ,we have witnessed real crimes being perpetrated upon perfectly seasoned and delicately flavored entres4 ,we have watched ill-advised people maltreat good things1 cooked to perfection1 even before they tasted them1 sprinkling them as a matter of habit1 with quantities of salt and pepper1 paprika1 cayenne1 daubing them with mustards of every variety or swamping them with one or several of the commercial sauce preparations4 ,temperamental chefs1 men who know their art1 usually explode at the sight of such wantonness4 ,which painter would care to see his canvas varnished with all the hues in the rainbow by a patron afflicted with such a taste8 ,perhaps the craving for excessive flavoring is an olfactory delirium1 a pathological case1 as yet unfathomed like the excessive craving for liquor1 and1 being a problem for the medical fraternity1 it is only of secondary importance to gastronomy4 ,to say that the ,romans were afflicted on a national scale with a strange spice mania 7as some interpreters want us to believe7 would be equivalent to the assertion that all wine-growing nations were nations of drunkards4 ,as a matter of fact1 the reverse is the truth4 ,apicius surely would be surprised at some things we enjoy4 ,voil1 a recipe1 modern1 not older than half a century1 given by us in the ,apician style or writing3 ,take liquamen1 pepper1 cayenne1 eggs1 lemon1 olive oil1 vinegar1 white wine1 anchovies1 onions1 tarragon1 pickled cucumbers1 parsley1 chervil1 hard-boiled eggs1 capers1 green peppers1 mustard1 chop1 mix well1 and serve4 ,do you recognize it8 ,this formula sounds as phantastic1 as weird and as vile as any of the ,apician concoctions1 confusing even a well-trained cook because we stated neither the title of this preparation nor the mode of making it1 nor did we name the ingredients in their proper sequence4 ,this mystery was conceived with an illustrative purpose which will be explained later1 which may and may not have to do with the mystery of ,apicius4 ,consider1 for a moment1 this mysterious creation ,no4 #b3 ,take bananas1 oranges1 cherries1 flavored with bitter almonds1 fresh pineapple1 lettuce1 fresh peaches1 plums1 figs1 grapes1 apples1 nuts1 cream cheese1 olive oil1 eggs1 white wine1 vinegar1 cayenne1 lemon1 salt1 white pepper1 dry mustard1 tarragon1 rich sour cream1 chop1 mix1 whip well4 ,worse yet6 ,instead of having our appetite aroused the very perusal of this quasi-,apician mixtum compositum repels every desire to partake of it4 ,we are justly tempted to condemn it as being utterly impossible4 ,yet every day hundreds of thousand portions of it are sold under the name of special fruit salad with mayonnaise mousseuse4 ,the above mystery ,no4 #a is the justly popular tartar sauce4 ,thus we could go on analyzing modern preparations and make them appear as outlandish things4 ,yet we relish them every day4 ,the ingredients1 obnoxious in great quantities1 are employed with common sense4 ,we are not mystified seeing them in print2 they are usually given in clear logical order4 ,this is not the style of ,apicius1 however4 ,,latin ,,cunning ,we can hardly judge ,apicius by what he has revealed but we rather should try to discover what he--purposely or otherwise--has concealed if we would get a good idea of the ancient kitchen4 ,this thought occurred to us at the eleventh hour1 after years of study of the text and after almost despairing of a plausible solution of its mysteries4 ,and it seems surprising that ,apicius has never been suspected before of withholding information essential to the successful practice of his rather hypothetical and empirical formul4 ,the more we scrutinize them1 the more we become convinced that the author has omitted vital directions--same as we did purposely with the two modern examples above4 ,many of the ,apician recipes are dry enumerations of ingredients supposed to belong to a given dish or sauce4 ,it is well-known that in chemistry 7cookery is but applied chemistry7 the knowledge of the rules governing the quantities and the sequence of the ingredients1 their manipulation1 either separately or jointly1 either successively or simultaneously1 is a very important matter1 and that violation or ignorance of the process may spell failure at any stage of the experiment4 ,in the kitchen this is particularly true of baking and soup and sauce making1 the most intricate of culinary operations4 ,there may have been two chief reasons for concealing necessary information4 ,apicius1 or more likely the professional collectors of the recipes1 may have considered technical elaboration of the formul quite superfluous on the assumption that the formul were for professional use only4 ,every good practitioner knows1 with ingredients or components given1 what manipulations are required1 what effects are desired4 ,even in the absence of detailed specifications1 the experienced practitioner will be able to divine correct proportions1 by intuition4 ,as a matter of fact1 in cookery the mention in the right place of a single ingredient1 like in poetry the right word1 often suffices to conjure up before the gourmet's mental eye vistas of delight4 ,call it inspiration1 association of ideas or what you please1 a single word may often prove a guide1 a savior4 ,let us remember that in ,apicii days paper 7parchment1 papyrus7 and writing materials were expensive and that1 moreover1 the ability of correct logical and literary expression was necessarily limited in the case of a practising cook who1 after all1 must have been the collector of the ,apician formul4 ,this is sufficiently proven by the lingua coquinaria1 the vulgar ,latin of our old work4 ,in our opinion1 the ancient author did not consider it worth his while to give anything but the most indispensable information in the tersest form4 ,this he certainly did4 ,a comparison of his literary performance with that of the artistic and accomplished writer of the ,renaissance1 ,platina1 will at once show up ,apicius as a hard-working practical cook1 a man who knew his business but who could not tell what he knew4 ,like ever so many of his successors1 he could not refrain from beginning and concluding many of his articles with such superfluities as take this and ,and serve1 etc41 all of which shows him up as a genuine cook4 ,these articles1 written in the most laconic language possible--the language of a very busy1 very harassed1 very hurried man1 are the literary product of a cook1 or several of them4 ,the other chief motive for condensing or obscuring his text has a more subtle foundation4 ,indeed1 we are surprised that we should possess so great a collection of recipes1 representing to him who could use them certain commercial and social value4 ,the preservation of ,apicius seems entirely accidental4 ,experienced cooks were in demand in ,apicii times2 the valuation of their ministrations increased proportionately to the progress in gastronomy and to the prosperity of the nation4 ,during ,rome's frugal era1 up to #bjj ,b4,c4 the primitive cooks were just slaves and household chattels2 but the development of their trade into an art1 stimulated by foreign precepts1 imported principally from ,greece1 ,sicily and ,asia ,minor1 opened up to the practitioners not only the door to freedom from servitude but it offered even positions of wealth with social and political standing1 often arousing the envy1 satire1 criticism of bona-fide politicians1 journalists1 moralists1 satirists and of the ever-present hordes of parasites and hangers-on4 ,some cooks became confidants1 even friends and advisors of men in high places1 emperors1 7cf4 life of ,vitellius7 and through their subtle influence upon the mighty they may have contributed in no mean measure to the fate of the nation4 ,but such invisible string-pullers have not been confined to those days alone4 7,take ,rasputin6 ,take the valet to ,william ,i1 reputed to have had more say than the mighty ,bismarck1 who1 as it developed1 got the air while the valet died in his berth47 ,such being the case1 what potential power reposed in a greasy cookery manuscript6 ,and1 if so1 why bare such wonderful secrets to ,tom1 ,dick and ,harry8 ,weights and measures are given by ,apicius in some instances4 ,but just such figures can be used artfully to conceal a trap4 ,any mediocre cook1 gaining possession of a choice collection of detailed and itemized recipes would have been placed in an enviable position4 ,experimenting for some time 7at his master's expense7 he would soon reach that perfection when he could demand a handsome compensation for his ministrations4 ,throughout antique times1 throughout the middle ages down to the present day 7when patent laws no longer protect a secret7 strict secrecy was maintained around many useful and lucrative formul1 not only by cooks1 but also by physicians1 alchemists and the various scientists1 artisans and craftsmen4 ,only the favorite apprentice would be made heir to or shareholder in this important stock in trade after his worthiness had been proven to his master's satisfaction1 usually by the payment of a goodly sum of money--apprentice's pay4 ,we remember reading in ,lanciani 7,rodolfo ,l43 ,ancient ,rome in the ,light of ,recent ,discoveries7 how in the entire history of ,rome there is but one voice1 that of a solitary1 noble-minded physician1 complaining about the secrecy that was being maintained by his colleagues as regards their science4 ,to be sure1 those fellows had every reason in the world for keeping quiet3 so preposterous were their methods in most cases6 ,this secrecy indeed must have carried with it a blessing in disguise4 ,professional reserve was not its object4 ,the motive was purely commercial4 ,seeing where the information given by ,apicius is out of reason and unintelligible we are led to believe that such text is by no means to be taken very literally4 ,on the contrary1 it is quite probable that weights and measures are not correct3 they are quite likely to be of an artful and studied unreliability4 ,a secret private code is often employed1 necessitating the elimination or transposition of certain words1 figures or letters before the whole will become intelligible and useful4 ,if by any chance an uninitiated hand should attempt to grasp such veiled directions1 failure would be certain4 ,we confess to have employed at an early stage of our own career this same strategy and time-honored camouflage to protect a precious lot of recipes4 ,promptly we lost this unctuous manuscript1 as we feared we would2 if not deciphered today1 the book has long since been discarded as being a record of the ravings of a madman4 ,the advent of the printing press changed the situation4 ,with ,platina1 ca4 #adgd1 an avalanche of cookery literature started4 ,the secrets of ,scappi1 cuoco secreto to the pope1 were scooped by an enterprising ,venetian printer in #aegj4 ,the guilds of ,french mustard makers and sauce cooks 7precursors of modern food firms and manufacturers of ready-made condiments7 were a powerful tribe of secret mongers in the middle ages4 ,english gastronomic literature of the #afth1 #agth and even the #ahth century is crowded with closets opened1 secrets let out and other alluring titles purporting to regale the prospective reader with profitable and appetizing secrets of all sorts4 ,kitchen secrets became commercial articles4 ,these remarks should suffice to illustrate the assumption that the ,apicius book was not created for publication but that it is a collection of abridged formul for private use1 a treasure chest as it were1 of some cook1 which after the demise of its owner1 collector1 originator1 a curious world could not resist to play with1 although but a few experienced masters held the key1 being able to make use of the recipes4 ,,meat ,,diet ,in perusing ,apicius only one or two instances of cruelty to animals have come to our attention 7cf4 recipes ,no4 #adj and #bei74 ,cruel methods of slaughter were common4 ,some of the dumb beasts that were to feed man and even had to contribute to his pleasures and enjoyment of life by giving up their own lives often were tortured in cruel1 unspeakable ways4 ,the belief existed that such methods might increase the quality1 palatability and flavor of the meat4 ,such beliefs and methods may still be encountered on the highways and byways in ,europe and ,asia today4 ,since the topic1 strictly speaking does not belong here1 we cannot depict it in detail1 and in passing make mention of it to refer students interested in the psychology of the ancients to such details as are found in the writings of ,plutarch and other ancient writers during the early ,christian era4 ,it must be remembered1 however1 that such writers 7including the irreproachable ,plutarch7 were advocates of vegetarianism4 ,some passages are inspired by true humane feeling1 but much appears to be written in the interest of vegetarianism4 ,the ancients were not such confirmed meat eaters as the modern ,western nations1 merely because the meat supply was not so ample4 ,beef was scarce because of the shortage of large pastures4 ,the cow was sacred1 the ox furnished motive power1 and1 after its usefulness was gone1 the muscular old brute had little attraction for the gourmet4 ,today lives a race of beef eaters4 ,our beef diet1 no doubt is bound to change somewhat4 ,already the world's grazing grounds are steadily diminishing4 ,the ,north ,american prairies are being parcelled off into small farms the working conditions of which make beef raising expensive4 ,the ,south ,american pampas and a strip of coastal land in ,australia now furnish the bulk of the world's beef supply4 ,perhaps ,northern ,asia still holds in store a large future supply of meat but this no doubt will be claimed by ,asia4 ,already ,north ,america is acclimating the ,lapland reindeer to offset the waning beef1 to utilize its ,northern wastes4 ,with the increasing shortage of beef1 with the increasing facilities for raising chicken and pork1 a reversion to ,apician methods of cookery and diet is not only probably but actually seems inevitable4 ,the ancient bill of fare and the ancient methods of cookery were entirely guided by the supply of raw materials--precisely like ours4 ,they had no great food stores nor very efficient marketing and transportation systems1 food cold storage4 ,they knew1 however1 to take care of what there was4 ,they were good managers4 ,such atrocities as the willful destruction of huge quantities of food of every description on the one side and starving multitudes on the other as seen today never occurred in antiquity4 ,many of the ,apician dishes will not appeal to the beef eaters4 ,it is worthy of note that much criticism was heaped upon ,apicius some #bjj years ago in ,england when beef eating became fashionable in that country4 ,the art of ,apicius requires practitioners of superior intellect4 ,indeed1 it requires a superior clientle to appreciate ,apician dishes4 ,but practitioners that would pass the requirements of the ,apician school are scarce in the kitchens of the beef eaters4 ,we cannot blame meat eaters for rejecting the average chef d'oeuvre set before them by a mediocre cook who has learned little besides the roasting or broiling of meats4 ,once the average man has acquired a taste for the refined compositions made by a talented and experienced cook1 say1 a composition of meats1 vegetables or cereals1 properly balanced by that intuition that never fails the real artist1 the fortunate diner will eventually curtail the preponderant meat diet4 ,a glance at some ,chinese and ,japanese methods of cookery may perhaps convince us of the probability of these remarks4 ,nothing is more perplexing and more alarming than a new dish1 but we can see in a reversion to ,apician cookery methods only a dietetic benefit accruing to this so-called white race of beef eaters4 ,apicius certainly excels in the preparation of vegetable dishes 7cf4 his cabbage and asparagus7 and in the utilization of parts of food materials that are today considered inferior1 hardly worth preparing for the table except by the very careful and economical housekeeper4 ,properly prepared1 many of these things are good1 often more nutritious than the dearer cuts1 and sometimes they are really delicious4 ,one has but to study the methods of ancient and intelligent people who have suffered for thousands of years under the perennial shortage of food supplies in order to understand and to appreciate ,apician methods4 ,be it far from us to advocate their methods1 or to wish upon us the conditions that engendered such methods2 for such practices have been pounded into these people by dire necessity4 ,they have graduated from the merciless school of hunger4 ,food materials1 we repeat1 were never as cheap and as abundant as they are today4 ,but who can say that they always will be so in the future8 ,,science ,,confirming ,,ancient ,,methods ,we must not overlook the remarkable intuition displayed by the ancients in giving preference to foods with body- and blood-building properties4 ,for instance1 the use of liver1 particularly fish liver already referred to4 ,the correctness of their choice is now being confirmed by scientific re-discoveries4 ,the young science of nutrition is important enough to an individual who would stimulate or preserve his health4 ,but since constitutions are different1 the most carefully conceived dietary may apply to one particular individual only1 provided1 however1 that our present knowledge of nutrition be correct and final4 ,this knowledge1 as a matter of fact1 is being revised and changed constantly4 ,if dietetics1 therefore1 were important enough to have any bearing at all upon the well-defined methods of cookery1 we might go into detail analyzing ancient methods from that point of view4 ,to call attention to the economy1 the stewardship1 or craftsmanship1 in ancient methods and to the truly remarkable intuition that guided the ancient cooks is more important4 ,without these qualities there can be no higher gastronomy4 ,without high gastronomy no high civilization is possible4 ,the honest and experienced nutrition expert1 though perhaps personally opposed to elaborate dining1 will discover through close study of the ancient precepts interesting pre-scientific and well-balanced combinations and methods designed to jealously guard the vitamins and dietetic values in dishes that may appear curiously new to the layman that would nevertheless receive the unqualified approval of modern science4 ,we respect the efforts of modern dietitians and food reformers2 but we are far removed from the so-called simple and plain foods advocated by some well-meaning individuals4 ,with the progress of civilization we are farther and farther drifting away from it4 ,even barbaric and beastly food is not simple4 ,this furtive intuition in cookery 7in the absence of scientific facts because of the inability of cooks to transform empirical traditions into practical rules emanating from understood principles7 still prevails today4 ,it guides great chefs1 saves time spent in scientific study4 ,the much criticized unnatural union of sugar and meats of the ancients still exists today in many popular examples of cookery3 lamb and mint sauce1 steak and catsup1 mutton and currant jelly1 pork and apples 7in various forms71 oyster cocktail1 poultry and compte1 goose with apple and raisin dressing1 venison and ,cumberland sauce1 mince pie1 plum pudding--typical survivals of ancient traditions4 ,intuition is still preceding exact science1 and unnatural unions as in social1 political and any other form of life1 seem to be the rule rather than the exception4 ,,disguising ,,foods ,apicius is often blamed for his endeavor to serve one thing under the guise of another4 ,the reasons for such deceptions are various ones4 ,fashion dictated it4 ,cooks were not considered clever unless they could surprise guests with a commonplace food material so skillfully prepared that identification was difficult or impossible4 ,another reason was the absence of good refrigeration1 making masking necessary4 ,also the ambition of hosts to serve a cheaper food for a more expensive one--veal for chicken1 pork for partridge1 and so on4 ,but do we not indulge in the same stunts today8 ,we either do it with the intention of deceiving or to show off4 ,have we not ,mock ,turtle ,soup1 ,mouton la ,chasseur1 mutton prepared to taste like venison1 chicken salad made of veal or of rabbit8 ,in ,europe even today much of the traditional roast hare is caught in the alley1 and it belongs to a feline species4 ,roof hare4 ,,food ,,adulterations ,there is positive evidence of downright frauds and vicious food adulteration in the times of ,apicius4 ,the old rascal himself is not above giving directions for rose wine without roses1 or how to make a spoiled honey marketable1 and other similar adulterations4 ,those of our readers with sensitive gastronomic instinct had better skip the paragraphs discussing the treatment of birds with a goatish smell4 ,but the old food adulterators are no match for their modern successors4 ,too1 some of our own shams are liable to misinterpretation4 ,in centuries to come our own modern recipes for ,scotch ,woodcock or ,welsh rabbit may be interpreted as attempts on our part to hoodwink guests by making game birds and rabbits out of cheese and bread1 like ,trimalchio's culinary artists are reputed to have made suckling pigs out of dough1 partridges of veal1 chicken of tunny fish1 and vice versa4 ,what indeed would a serious-minded research worker a thousand years hence if unfamiliar with our culinary practice and traditions make of such terms as pette de nonne as found in many old ,french cookery books1 or of the famous suttelties 7subtleties7--the confections once so popular at medieval weddings8 ,the ramifications of the lingua coquinaria in any country are manifold1 and the culinary wonderland is full of pitfalls even for the experienced gourmet4 ,,reaching ,,the ,,limit ,like in all other branches of ancient endeavor1 cookery had reached a state of perfection around the time of ,apicius when the only chance for successful continuation of the art lay in the conquest of new fields1 i4e41 in expansion1 generalization1 elaboration and in influence from foreign sources4 ,we have witnessed this in ,french cookery which for the last hundred years has successfully expanded and has virtually captured the civilized parts of the globe1 subject however1 always to regional and territorial modifications4 ,this desirable expansion of antique cookery did not take place4 ,it was violently and rather suddenly checked principally by political and economic events during the centuries following ,apicius1 perhaps principally by the forces that caused the great migration 7the very quest of food674 ,suspension ensued instead4 ,the heirs to the ancient culture were not yet ready for their marvelous heritage4 ,besides their cultural unpreparedness1 the cookery of the ancients1 like their humor1 did not readily appeal to the ,nordic heirs4 ,both are so subtle and they depend so much upon the psychology and the economic conditions of a people1 and they thus presented almost unsurmountable obstacles to the invaders4 ,still lo6 already in the fifth century1 the ,goth ,vinithaharjis1 started to collect the ,apician precepts4 ,,our ,,predecessors ,the usefulness in our days of ,apicius as a practical cookery book has been questioned1 but we leave this to our readers to decide after the perusal of this translation4 ,if not useful in the kitchen1 if we cannot grasp its moral1 what1 then1 is ,apicius8 ,merely a curio8 ,the existing manuscripts cannot be bought2 the old printed editions are highly priced by collectors1 and they are rare4 ,still1 the few persons able to read the messages therein cannot use them3 they are not practitioners in cookery4 ,none of the ,apician editors 7except ,danneil and the writer7 were experienced practising gastronomers4 ,humelbergius1 ,lister1 ,bernhold were medical men4 ,two serious students1 ,schuch and ,wuestemann1 gave up academic positions to devote a year to the study of modern cookery in order to be able to interpret ,apicius4 ,these enthusiasts overlooked1 however1 two facts3 ,apicius cannot be understood by inquiring into modern average cookery methods1 nor can complete mastery of cookery1 practical as well as theoretical1 including the historical and physiological aspects of gastronomy be acquired in one year4 ,richard ,gollmer1 another ,apicius editor1 declares that the results of this course in gastronomy were negative4 ,we might add here that ,schuch's edition of ,apicius1 apart from the unwarranted inclusion of the excerpta of ,vinidarius is the least reliable of all editions4 ,gollmer published a free version of ,apicius in ,german in #aiji4 ,if he did not render the original very faithfully and literally1 it must be said in all fairness that his methods of procedure were correct4 ,gollmer attempted to interpret the ancient text for the modern reader4 ,unfortunately he based his work upon that of ,schuch and ,wuestemann and ,lister4 ,a year or so later ,eduard ,danneil published a version of his own1 also based on ,schuch4 ,this editor is a practising chef1--,hof-,traiteur or caterer to the court of one of the then reigning princes of ,germany4 ,danneil's preface is dated #ahig1 though the date of publication is #aiaa4 ,in view of the fact that ,gollmer had covered the ground and that ,danneil added nothing new to ,apician lore1 his publication seems superfluous4 ,danneil's translation differs in that the translator adhered literally to the questionable ,schuch version whereas ,gollmer aspired to a free and readable version for an educated public4 ,a comparison reveals that the one author is not a cook while the other is not a savant4 ,like the scholars who tried their hand at cookery1 there are a number of worthy and ambitious practitioners of cookery who have endeavored to reach the heights of scholarship1 among them ,carme and ,soyer1 men of great calibre4 ,unfortunately1 the span of human life is short1 the capacity of the human mind is limited4 ,fruitful achievements in widely different fields of endeavor by one man are rare4 ,this is merely to illustrate the extreme difficulty encountered by anyone bent on a venturesome exploration of our subject and the very narrow chances of success to extricate himself with grace from the two-thousand year old labyrinth of philosophical1 historical1 linguistical and gastronomical technicalities4 ,this task will become comparatively easy1 however1 and surely interesting and with a foreboding of many delights and surprises if we penetrate the jungle aided by the experience of predecessors1 steadfastly relying on the theory of evolution as a guide1 and armed with the indispensable equipment for gastronomical research1 i4e41 the practical and technical knowledge of cookery1 mastery of languages1 augmented by practical experience gathered by observations and travel in many lands1 and last but not least1 if we are obsessed with the fixed idea that so menial a subject is worth all the bother4 ,we have purposely refrained from presenting here a treatise in the customary scientific style4 ,we know1 there are repetitions1 digressions1 excursions into adjacent fields that may be open to criticism4 ,we really do not aim to make this critical review an exhibition of scholarly attainments with all the necessary brevity1 clarity1 scientific restraint and etiquette4 ,such style would be entirely out of our line4 ,any bookish flavor attaching itself to our work would soon replace a natural fragrance we aim to preserve1 namely our close contact with the subject4 ,those interested in the scholarly work that has been contributed to this cause are referred to modern men like ,vollmer1 ,giarratano1 ,brandt and others named in the bibliography4 ,of the older scientists there is ,martinus ,lister1 a man whose knowledge of the subject is very respectable and whose devotion to it is unbounded1 whose integrity as a scientist is above reproach4 ,his notes and commentaries together with those of ,humelbergius1 the editor-physician of ,zrich1 will be enjoyed and read with profit by every antiquary4 ,the labors of ,bernhold and ,schuch are meritorious also1 the work1 time1 and esprit these men have devoted to the subject is enormous4 ,as for ,torinus1 the opinions are divided4 ,humelbergius ignores him1 ,gryphius pirates him1 ,lister scorns him1 we like him4 ,lister praises his brother physician1 ,humelbergius3 ,doctus quidem vir et modestus6 ,so he is6 ,the notes by ,humelbergius alone and his word3 ,nihil immutare ausi summus6 entitles him to all the praise ,lister can bestow4 ,unfortunately1 the sources of his information are unknown4 ,lacking these1 we have of course no means of ascertaining whether he always lived up to his word that he is not privileged to change4 ,humelbergius and ,lister may have made contributions of value from a philological point of view but their work appears to have less merit gastronomically than that of ,torinus4 ,to us the ,basel editor often seems surprisingly correct in cases where the gastronomical character of a formula is in doubt4 ,in rendering the ancient text into ,english we1 too1 have endeavored to follow ,humelbergii example2 hence the almost literal translation of the originals before us1 namely1 ,torinus1 ,humelbergius1 ,lister1 ,bernhold1 ,schuch and the latest1 ,giarratano-,vollmer which reached us in #aibe in time for collating4 ,we have wavered often and long whether or not to place alongside this ,english version the original ,latin text1 but due to the divergencies we have finally abandoned the idea1 for practical reasons alone4 ,in translating we have endeavored to clear up mysteries and errors2 this interpretation is a work quite apart and independent of that of the translation4 ,it is merely the sum and substance of our practical experience in gastronomy4 ,it is not to be taken as an attempt to change the original but is presented in good faith1 to be taken on its face value4 ,this interpretation appears in the form of notes directly under each article1 for quick reference and it is our wish that it be of some practical service in contributing to the general understanding and appreciation of our ancient book4 ,for the sake of expediency we have numbered and placed a title 7in ,english7 on each ancient recipe1 following the example of ,schuch4 ,this procedure may be counted against us as a liberty taken with the text4 ,the text has remained inviolate4 ,we have merely aimed at a rational and legible presentation--work within the province and the duty of an editor-translator and technical expert4 ,we do not claim credit for any other work connected with the task of making this most unique book accessible to the ,english speaking public and for the competition for scholastic laurels we wish to stay hors de combat4 ,we feel we are not privileged to pass final judgment upon the excellent work done by sympathetic and erudite admirers of our ancient book throughout the better part of four centuries1 and we cannot side with one or the other in questions philological1 historical1 or of any other nature1 except gastronomical4 ,we are deeply indebted to all of our predecessors and through conversations and extensive correspondence with other modern researchers1 ,dr4 ,edward ,brandt and ,dr4 ,margaret ,b4 ,wilson1 we are enabled to predict new developments in ,apician research4 ,the debates of the scientists1 it appears1 are not yet closed4 ,as a matter of fact1 the various differences of opinion in minor questions are of little import to us as compared with the delightful fact that we here possess an ,apicius1 not only a genuine ,roman1 but an honest-to-goodness human being besides4 ,a jolly fellow is ,apicius with a basketful of happy messages for a hungry world4 ,we therefore want to make this work of ours the entertainment and instruction the subject deserves to be4 ,if we succeed in proving that ,apicius is not a mummified1 bone-dry classic but that he has the goods1 namely some real human merit we shall have accomplished more than the savants to whom this popularization of our hero has been denied so far4 ,after all1 we live in a practical age1 and it is the practical value1 the matter-of-fact contribution to our happiness and well-being by the work of any man1 ancient or modern1 which counts in these days of materialism4 ,so let us tell the truth1 and let us sum up in a few words3 ,we do not know who ,apicius is4 ,we do not know who wrote the book bearing his name4 ,we do not know when it was written1 or whether it is of ,greek or of ,roman origin4 ,furthermore1 we do not understand many of its precepts6 ,we do know1 however1 that it is the oldest work dealing with the food and the cookery of the ancient world's greatest empire1 and that1 as such1 it is of the utmost interest and importance to us4 ,in this sense we have endeavored to treat the book4 ,,dining ,,in ,,apician ,,style ,past attempts to dine l',apicius invariably have ended disastrously4 ,eager gourmets1 ever on the look-out for something new1 and curious scholars have attempted to prepare dishes in the manner prescribed by ,apicius4 ,most of such experimenters have executed the old precepts literally1 instead of trying to enter into their spirit4 ,das ,land der ,griechen mit der ,seele suchen6 says ,goethe4 ,the friends of ,apicius who failed to heed this advice1 also failed to comprehend the precepts1 they were cured of their curiosity1 and blamed the master for their own shortcomings4 ,christina1 queen of ,sweden1 was made ill by an attempt of this kind to regale her majesty with a rare ,apician morsel while in ,italy as the guest of some noble4 ,but history is dark on this point4 ,here perhaps ,apicius is blamed for a dastardly attempt on the royal lady's life for this daughter of the ,protestant ,gustavus ,adolphus was in those days not the only crowned head in danger of being dispatched by means of some tempting morsel smilingly proffered by some titled rogue4 ,a deadly dish under the disguise of ,apicius must have been particularly convenient in those days for such sinister purposes4 ,the sacred obligations imposed upon barbarians by the virtue of hospitality had been often forgotten by the super-refined hosts of the ,renaissance4 ,but ,apicius continued to prove unhealthful to a number of later amateurs4 ,lister1 with his perfectly sincere endeavor to popularize ,apicius1 achieved precisely the opposite4 ,the publication of his work in ,london1 #agje1 was the signal for a number of people1 scholars and others1 to crack jokes1 not at the expense of ,apicius1 as they imagined1 but to expose their own ignorance4 ,smollet1 ,dr4 ,w4 ,king 7,poor starving wit--,swift71 ,dr4 ,hunter and others4 ,more recently1 a party of ,english dandies1 chaperoned1 if we remember correctly1 by the ponderous ,george ,augustus ,sala1 fared likewise badly in their attempt to stage a ,roman feast1 being under the impression that the days of ,tiberius and the mid-,victorian era may be joined with impunity1 la minute1 as it were4 ,even later1 in one of the 7alas6 not so many7 good books on gastronomy1 ,kettner's ,book of the ,table1 ,london1 #ahgg1 the excellent author dismisses ,roman cookery with a few lines of warning4 ,kettner1 admirer of ,sala1 evidently was still under the baneful influence4 ,twenty years later1 ,danneil1 colleague of ,kettner's1 joined the chorus of irreverent critics4 ,they all based their judgment on mere idle conversation1 resulting from disappointments in ill-fated attempts to cook in the ,apician style4 ,even the best experts1 it appears1 fall victims to the mysterious spell surrounding1 protecting things of sacred antiquity1 hovering like an avenging angel over them1 to ward off all irreverent critics and curious intruders4 ,,the ,,proof ,,of ,,the ,,pudding ,after all1 the proof of the pudding is in the eating4 ,this homely solid wisdom is literally true of our good old ,apicius4 ,we have tested many of his precepts1 and have found them practical1 good1 even delightful4 ,a few1 we will say1 are of the rarest beauty and of consummate perfection in the realm of gastronomy1 while some others again are totally unintelligible for reasons sufficiently explained4 ,always remembering ,humelbergius1 we have laid off of these torsos1 recommending them to some more competent commentator4 ,many of the ancient formula tried have our unqualified gastronomic approval4 ,if our work has not differed from that of our predecessors1 if it shows the same human frailties and foibles1 we have at least one mark of distinction among the editors in that we have subjected the original to severe practical tests as much as this is possible with our modern food materials4 ,we experienced difficulty in securing certain spices long out of use4 ,nevertheless1 the experience of actually sampling ,apician dishes and the sensation of dining in the manners of the ,csars are worth the trouble we took with ,apicius4 ,this is a feeling of partaking of an entirely new dish1 met with both expectancy and with suspicion1 accentuated by the hallowed traditions surrounding it which has rewarded us for the time and expense devoted to the subject4 ,ever since we have often dined in the classical fashion of the ancients who1 after all1 were but folks like ourselves4 ,if you care not for the carnal pleasures in ,apician gastronomy--for gulam1--if you don't give a fig for philology1 there still is something healthy1 something infinitely soothing and comforting--educational--in the perusal of the old book and in similar records4 ,when we see ,apicius1 the famous epicure descending to the very level of a common food fakir1 giving directions for making ,liburnian oil that has never seen that country4444 ,when we note1 with a gentle shudder1 that the grafters of ,naples1 defying even the mighty ,augustus1 leveled the ,white ,earth ,hill near ,puteoli because an admixture of plaster paris is exceedingly profitable to the milling profession4444 ,when ,apicius--celebrated glutton--resorts to the comparatively harmless stunt of keeping fresh vegetables green by boiling them in a copper kettle with soda4444 ,when we behold hordes of ancient legislators1 posing as dervishes of moderation1 secretly and openly breaking the prohibition laws of their own making4444 ,when we turn away from such familiar sights and1 in a more jovial mood1 heartily laugh at the jokes of that former mill slave1 ,plautus 7who could not pay his bills7 and when we wonder why his wise cracks sound so familiar we remember that we have heard their modern versions only yesterday at the ,tivoli on ,state ,street4444 ,when1 finally1 in the company of our respected ,horatius we hear him say in the slang of his day3 ,ab ovo usque ad mala1 and compare this bright saying with our own dear ,from ,soup to ,nuts4444 ,then we arrive at the comforting conclusion that we moderns are either very ancient and backward or that indeed the ancients are very modern and progressive2 and it is our only regret that we cannot decide this perplexing situation to our lasting satisfaction4 ,very true1 there may be nothing new under the sun1 yet nature goes on eternally fashioning new things from old materials4 ,eternally demolishing old models in a manner of an economical sculptor1 nature uses the same old clay to create new specimens4 ,sometimes nature slightly alters the patterns1 discarding what is unfit for her momentary enigmatic purposes1 retaining and favoring that which pleases her whimsical fancy for the time being4 ,cookery deals exclusively with nature's works4 ,books on cookery are essentially books on nature's actions and reactions4 ,in the perpetual search for perfection1 life has accomplished one remarkable thing3 the development of man1 the animal which cooks4 ,gradually nature has revealed herself to man principally through the food he takes1 cooks and prepares for the enjoyment of himself and his fellow men4 ,,the ,,cooking ,,animal ,the gastronomer is the highest development of the cooking animal4 ,he--artist1 philosopher1 metaphysician1 religionist--stands with his head bared before nature3 overawed1 contemplating her gifts1 feasting his eyes on beauteous forms and colors1 inhaling intoxicating fragrances1 aromas1 odors1 matching them all artistically1 partaking only of what he needs for his own subsistence--eternally marveling at nature's inexhaustible resources and inventiveness1 at her everlasting bounty born of everlasting fierce struggles4 ,the gastronomer is grateful for the privilege of holding the custodianship of such precious things1 and he guards it like an office of a sacred rite--ever gratefully1 reverently adoring1 cherishing the things before him 444 ever marveling 444 ever alone1 alone with nature4 ,as for the overwhelming majority of the cooking animals1 they behave much more naturally4 ,they are a merry crowd1 ever anticipating a good time1 ever jolly1 eager1 greedy4 ,or1 they are cranky1 hungry1 starved1 miserable1 and they turn savage now and then4 ,some are gluttonous4 ,many contract indigestion--nature's most subtle punishment4 ,if they were told that they must kill before they may cook--that might spoil the appetite and dinner joy of many a tender-hearted devourer of fellow-creatures4 ,heaven forbid6 ,being real children of nature1 and behaving naturally1 nature likes them1 and we1 too1 certainly are well pleased with the majority4 ,the only fly in the ointment of life is that we don't know what it is all about1 and probably never will know4 ,,pro,,oe,,mii ,,finis ,illustration3 ,,tripod ,,for ,,the ,,great ,,crater ,hildesheim ,treasure ,,the ,,recipes ,,of ,,apicius ,,and ,,the ,,excerpts ,,from ,,apicius ,,by ,,vinidarius ,,original ,,translation ,,from ,,the ,,texts ,,of ,,torinus1 ,,humelbergius1 ,,lister ,,and ,,giarratano-,,vollmer ,,with ,,notes ,,and ,,comments ,illustration3 ,,dinner ,,gong ,heavy bronze disk and substantial knocker to signal slaves4 ,found in ,pompeii4 ,hurry1 fellows1 the cakes are piping hot6--,plautus4 ,ntl4 ,mus41 ,naples1 #ghfbb2 ,field ,m41 #bdacc4 ,illustration3 ,,oval ,,service ,,dish ,with two decorated handles4 ,hildesheim ,treas4 ,,the ,,ten ,,books ,,of ,,apicius ,i4 ,,the ,,careful ,,experienced ,,cook4 ,,ii4 ,,minces4 ,,iii4 ,,the ,,gardener4 ,,iv4 ,,miscellaneous ,,dishes4 ,v4 ,,legumes4 ,,vi4 ,,poultry4 ,,vii4 ,,fancy ,,dishes4 ,,viii4 ,,quadrupeds4 ,,ix4 ,,sea ,,food4 ,x4 ,,fish ,,sauces4 ,,the ,,excerpts ,,of ,,vinidarius4 ,v4 ,the ,greek titles of the ten books point to a common ,greek origin1 indicating that ,apicius is a collection of ,greek monographs on various branches of cookery1 specialization such as highly developed civilizations would produce4 ,both the literary style and the contents of the books point to different authors1 as may be seen from the very repetitions of and similarities in subjects as in ,,vi and ,,viii1 and in ,,ix and ,x4 ,the absence of books on bread and cake baking1 dessert cookery indicates that the present ,apicius is not complete4 ,,book ,i4 ,,the ,,careful ,,experienced ,,cook ,lib4 ,i4 ,epimeles ,,chap4 ,i4 ,,fine ,,spiced ,,wine4 ,,honey ,,refresher ,,for ,,travelers4 ,,chap4 ,,ii4 ,,roman ,,vermouth4 ,,chap4 ,,iii4 ,,rose ,,wine4 ,,violet ,,wine4 ,,rose ,,wine ,,without ,,roses4 ,,chap4 ,,iv4 ,,liburnian ,,oil4 ,,chap4 ,v4 ,,to ,,clarify ,,muddy ,,wine4 ,,chap4 ,,vi4 ,,to ,,improve ,a ,,broth ,,with ,a ,,bad ,,odor4 ,,chap4 ,,vii4 ,,to ,,keep ,,meats ,,fresh ,,without ,,salt4 ,,to ,,keep ,,cooked ,,sides ,,of ,,pork4 ,,chap4 ,,viii4 ,,to ,,make ,,salt ,,meats ,,sweet4 ,,chap4 ,,ix4 ,,to ,,keep ,,fried ,,fish4 ,,to ,,keep ,,oysters4 ,,chap4 ,x4 ,,to ,,make ,,laser ,,go ,a ,,long ,,way4 ,,chap4 ,,xi4 ,,to ,,make ,,honey ,,cakes ,,last4 ,,to ,,make ,,spoiled ,,honey ,,good4 ,,to ,,test ,,spoiled ,,honey4 ,,chap4 ,,xii4 ,,to ,,keep ,,grapes4 ,,to ,,keep ,,pomegranates4 ,,to ,,keep ,,quinces4 ,,to ,,preserve ,,fresh ,,figs4 ,,to ,,keep ,,citron4 ,,to ,,keep ,,mulberries4 ,,to ,,keep ,,pot ,,herbs4 ,,to ,,preserve ,,sorrel4 ,,to ,,keep ,,truffles4 ,,to ,,keep ,,hard-,,skinned ,,peaches4 ,,chap4 ,,xiii4 ,,spiced ,,salts ,,for ,,many ,,ills4 ,,chap4 ,,xiv4 ,,to ,,keep ,,green ,,olives4 ,,chap4 ,,xv4 ,,cumin ,,sauce ,,for ,,shellfish4 ,,another4 ,,chap4 ,,xvi4 ,,laser ,,flavor4 ,,another4 ,,chap4 ,,xvii4 ,,wine ,,sauce ,,for ,,truffles4 ,,another4 ,,chap4 ,,xviii4 ,,oxyporum4 ,,chap4 ,,xix4 ,,hypotrima4 ,,chap4 ,,xx4 ,,oxygarum1 ,,digestive4 ,,another4 ,,chap4 ,,xxi4 ,,mortaria4 ,i #a ,,fine ,,spiced ,,wine ,,conditum ,,paradoxum ,,the ,,composition ,,of this ,,excellent ,,spiced ,,wine is as follows4 ,,into ,a ,,copper ,,bowl ,,put #f ,,sextarii #a ,,of ,,honey ,,and #b ,,sextarii ,,of ,,wine2 ,,heat ,,on ,a ,,slow ,,fire1 ,,constantly ,,stirring ,,the ,,mixture ,,with ,a ,,whip4 ,,at ,,the ,,boiling ,,point ,,add ,a ,,dash ,,of ,,cold ,,wine1 ,,retire ,,from ,,stove ,,and ,,skim4 ,,repeat ,,this ,,twice ,,or ,,three ,,times1 ,,let ,,it ,,rest ,,till ,,the ,,next ,,day1 ,,and ,,skim ,,again4 ,,then ,,add #d ,,ozs4 ,,of ,,crushed ,,pepper #b1 #c ,,scruples ,,of ,,mastich1 ,a ,,drachm ,,each ,,of nard or laurel ,,leaves ,,and ,,saffron1 #e ,,drachms ,,of ,,roasted ,,date ,,stones ,,crushed ,,and ,,previously ,,soaked ,,in ,,wine ,,to ,,soften ,,them4 ,,when ,,this ,,is ,,properly ,,done ,,add #ah ,,sextarii ,,of ,,light ,,wine4 ,,to ,,clarify ,,it ,,perfectly1 ,,add crushed ,,charcoal #c ,,twice ,,or ,,as ,,often ,,as ,,necessary ,,which ,,will ,,draw the residue ,,together and carefully strain or filter through the charcoal4 #a ,sextarii4 ,tor4 partes ,,xv2 ,g4-,v4 pondo ,,xv2 ,list4 partes ,,xv 444 pondo lib4444 qui continent sextarios sex4 ,one sextarius 7a sixth7 equals about #a-a_/b pint ,english4 #b ,pepper4 ,piperis uncias ,,iv--ordinarily our black or white pepper grains1 but in connection with honey1 sweets1 and so forth1 the term pepper may just as well stand for our allspice1 or even for any spicing in general4 #c ,charcoal4 ,still a favorite filterer for liquors4 ,list4 ,apicius is correct in starting his book with this formula1 as all meals were started with this sort of mixed drink4 ,tor4 deviates from the other texts in that he elaborates on the cooking process4 #b ,,honey ,,refresher ,,for ,,travelers ,,conditum ,,melizomum #a ,,viatorium ,,the ,,wayfarer',s ,,honey ,,refresher 7,,so ,,called ,,because ,,it ,,gives ,,endurance ,,and ,,strength ,,to ,,pedestrians7 #b ,,with ,,which ,,travelers ,,are ,,refreshed ,,by ,,the ,,wayside ,,is ,,made ,,in ,,this ,,manner3 ,,flavor ,,honey ,,with ,,ground ,,pepper ,,and ,,skim4 ,,in ,,the ,,moment ,,of ,,serving ,,put ,,honey ,,in ,a ,,cup1 ,,as ,,much ,,as ,,is ,,desired ,,to ,,obtain ,,the ,,right ,,degree ,,of ,,sweetness1 ,,and ,,mix ,,spiced ,,wine ,,not ,,more ,,than ,a ,,needed ,,quantity2 ,,also ,,add ,,some ,,wine ,,to ,,the ,,spiced ,,honey ,,to ,,facilitate ,,its ,,flow ,,and ,,the ,,mixing4 #a ,tor4 ,melirhomum2 non extat4 ,g4-,v4 ,m4 perpetuum1 i4e41 having good keeping qualities4 #b ,tor4 reads thus whereas others apply endurance to the honey itself4 ,the honey could not be preserved 7perpetuum7 by the addition of pepper4 ,any addition1 as a matter of fact1 would hasten its deterioration unless the honey were boiled and sealed tight1 which the original takes for granted4 ,,ii #c ,,roman ,,vermouth ,,absinthium ,,romanum #a ,,roman ,,vermouth or ,absinth ,,is ,,made ,,thus3 ,,according ,,to ,,the ,,recipe ,,of ,,camerinum #b ,,you ,,need ,,wormwood ,,from ,,santo #c ,,for ,,roman ,,vermouth ,,or1 ,,as ,a ,,substitute1 ,,wormwood ,,from ,,the ,,pontus #d ,,cleaned ,,and ,,crushed1 #a ,,theban ,,ounce #e ,,of ,,it1 #f ,,scruples ,,of ,,mastich1 #c ,,each ,,of nard ,,leaves1 ,,costmary #f ,,and ,,saffron ,,and #ah ,,quarts ,,of ,,any ,,kind ,,of ,,mild ,,wine4 ,filter cold ,,charcoal ,,is ,,not ,,required ,,because ,,of ,,the ,,bitterness4 #a ,g4-,v4 ,apsinthium4 #b ,the mention of a name in a recipe is very infrequent4 ,camerinum is a town in ,umbria4 #c ,now ,saintonge1 ,southern ,france4 #d ,black ,sea ,region4 #e ,weight of indefinite volume1 from ,theb1 one of the several ancient cities by that name4 ,list4 thinks it is an ,egyptian ounce1 and that the author of the recipe must be an ,african4 #f ,wanting in ,tor42 ,g4-,v4 costi scripulos senos4 ,,iii #d ,,rose ,,wine #a ,,rosatum ,,make ,,rose ,,wine ,,in ,,this ,,manner3 ,,rose ,,petals1 ,,the ,,lower ,,white ,,part ,,removed1 ,,sewed ,,into ,a ,,linen ,,bag ,,and ,,immersed ,,in ,,wine ,,for ,,seven ,,days4 ,,thereupon ,,add ,a ,,sack ,,of ,,new ,,petals ,,which ,,allow ,,to ,,draw ,,for ,,another ,,seven ,,days4 ,,again ,,remove ,,the ,,old ,,petals ,,and ,,replace ,,them ,,by ,,fresh ,,ones ,,for ,,another ,,week2 ,,then ,,strain ,,the ,,wine ,,through ,,the ,,colander4 ,,before ,,serving1 ,,add ,,honey ,,sweetening ,,to ,,taste4 ,,take ,,care ,,that ,,only ,,the ,,best ,,petals ,,free ,,from ,,dew ,,be ,,used ,,for ,,soaking4 #a ,used principally as a laxative medicine4 ,list4 ,these wines compounded of roses and violets move the bowels strongly4 #e ,,violet ,,wine ,,violatium ,,in ,a ,,similar ,,way ,,as ,,above ,,like ,,the ,,rose ,,wine ,,violet ,,wine ,,is ,,made ,,of ,,fresh ,,violets1 ,,and ,,tempered ,,with ,,honey1 ,,as ,,directed4 #f ,,rose ,,wine ,,without #a ,,roses ,,rosatum ,,sine ,,rosa ,,rose ,,wine ,,without ,,roses ,,is ,,made ,,in ,,this ,,fashion3 ,a ,,palm ,,leaf ,,basket ,,full ,,of ,,fresh ,,citrus ,,leaves ,,is ,,immersed ,,in ,,the ,,vat ,,of ,,new ,,wine ,,before ,,fermentation ,,has ,,set ,,in4 ,,after ,,forty ,,days ,,retire ,,the ,,leaves1 ,,and1 ,,as ,,occasion ,,arises1 ,,sweeten ,,the ,,wine ,,with ,,honey1 ,,and ,,pass ,,it ,,up ,,for ,,rose ,,wine4 #a ,a substitute4 ,,iv #g ,,liburnian ,,oil ,,oleum ,,liburnicum ,,in ,,order ,,to ,,make ,,an ,,oil ,,similar ,,to ,,the ,,liburnian ,,oil ,,proceed ,,as ,,follows3 ,,in ,,spanish ,,oil ,,put the following mixture of ,,elecampane1 ,,cyprian ,,rush ,,and ,,green ,,laurel ,,leaves ,,that ,,are ,,not ,,too ,,old1 ,,all ,,of ,,it ,,crushed ,,and ,,macerated ,,and ,,reduced ,,to ,a ,,fine ,,powder4 ,,sift ,,this ,,in ,,and ,,add ,,finely ,,ground ,,salt ,,and ,,stir ,,industriously ,,for ,,three ,,days ,,or ,,more4 ,,then ,,allow ,,to ,,settle4 ,,everybody ,,will ,,take ,,this ,,for ,,liburnian ,,oil4 #a #a ,like the above a flagrant case of food adulteration4 ,v #h ,,to ,,clarify ,,muddy ,,wine ,,vinum ,,ex ,,atro ,,candidum ,,facies ,,put ,,bean ,,meal ,,and ,,the ,,whites ,,of ,,three ,,eggs ,,in ,a ,,mixing ,,bowl4 ,,mix ,,thoroughly ,,with ,a ,,whip ,,and ,,add ,,to ,,the ,,wine1 ,,stirring ,,for ,a ,,long ,,time4 ,,the ,,next ,,day ,,the ,,wine ,,will ,,be ,,clear #a4 ,,ashes ,,of ,,vines ,,have ,,the ,,same ,,effect4 #a ,ex ,lister whose version we prefer4 ,he says1 ,alias die erit candidum while ,tor4 adds white salt1 saying1 sal si adieceris candidum1 same as ,tac4 ,this is unusual1 although the ancients have at times treated wine with sea water4 ,,vi #i ,,to ,,improve ,a ,,broth #a ,,de ,,liquamine ,,emendando #b ,,if ,,broth ,,has ,,contracted ,a ,,bad ,,odor1 ,,place ,a ,,vessel ,,upside ,,down ,,and ,,fumigate ,,it ,,with ,,laurel ,,and ,,cypress ,,and ,,before ,,ventilating #c ,,it1 ,,pour ,,the ,,broth ,,in ,,this ,,vessel4 ,,if ,,this ,,does ,,not ,,help ,,matters #d ,,and ,,if ,,the ,,taste ,,is ,,too ,,pronounced1 ,,add ,,honey ,,and ,,fresh ,,spikenard #e ,,to ,,it2 ,,that ,,will ,,improve ,,it4 ,,also ,,new ,,must ,,should ,,be ,,likewise ,,effective #f4 #a ,list4 ,liquamen1 id est1 garum4 ,goll4 ,fish sauce4 #b ,tor4 ,qui liquamen corruptum corrigatur4 #c ,dann4 ,ventilate it4 ,goll4 ,whip the sauce in fresh air4 #d ,list41 ,g4-,v4 si salsum fuerit--if this makes it too salty--,tor4 si hoc nihil effecerit4 #e ,tor4 novem spicam immittas2 ,list4 ,move spica2 ,goll4-,dann4 stir with a whip4 #f ,a classic example of ,apician confusion when one interpreter reads s for f and novem for move and another reads something else4 ,tor4 is more correct than the others1 but this formula is beyond redemption4 ,fate has decreed that ill-smelling broths shall be discarded4 ,,vii #aj ,,to ,,keep ,,meats ,,fresh ,,without ,,salt ,,for ,,any ,,length ,,of ,,time ,,ut ,,carnes ,,sine ,,sale ,,quovis ,,tempore ,,recentes ,,sint ,,cover ,,fresh ,,meat ,,with ,,honey1 ,,suspend ,,it ,,in ,a ,,vessel4 ,,use ,,as ,,needed2 ,,in ,,winter ,,it ,,will ,,keep ,,but ,,in ,,summer ,,it ,,will ,,last ,,only ,a ,,few ,,days4 ,,cooked ,,meat ,,may ,,be ,,treated ,,likewise4 #aa ,,to ,,keep ,,cooked ,,sides ,,of ,,pork ,,or ,,beef ,,or ,,tenderloins ,,callum ,,porcinum ,,vel ,,bubulum ,,et ,,unguell ,,coct ,,ut ,,diu ,,durent ,,place ,,them ,,in ,a ,,pickle ,,of ,,mustard1 ,,vinegar1 ,,salt ,,and ,,honey1 ,,covering ,,meat ,,entirely1 ,,and ,,when ,,ready ,,to ,,use ,,you',,ll ,,be ,,surprised4 ,v4 ,method still popular today for pickling raw meats4 ,the originals treat of cooked meats 7,tor4 nucula elixa2 ,g4-,v4 unguell coct2 ,tac4 nucella cocta74 ,dispensing with the honey1 we use more spices1 whole pepper1 cloves1 bay leaves1 also onions and root vegetables4 ,sometimes a little sugar and wine is added to this preparation which the ,french call marinade and the ,germans ,sauerbraten-,einlage4 ,,viii #ab ,,to ,,make ,,salt ,,meat ,,sweet ,,ut ,,carnem ,,salsam ,,dulcem ,,facias ,,you ,,can ,,make ,,salt ,,meats ,,sweet ,,by ,,first ,,boiling ,,them ,,in ,,milk ,,and ,,then ,,finishing ,,them ,,in ,,water4 ,v4 ,method still in practice today4 ,salt mackerel1 finnan haddie1 etc41 are parboiled in milk prior to being boiled in water or broiled or fried4 ,,ix #ac ,,to ,,keep ,,fried ,,fish ,,ut ,,pisces ,,fricti ,,diu ,,durent ,,immediately ,,after ,,they ,,are ,,fried ,,pour ,,hot ,,vinegar ,,over ,,them4 ,dann4 ,exactly as we today with fried herring and river lamprey4 #ad ,,to ,,keep ,,oysters ,,ostrea ,,ut ,,diu ,,durent ,,fumigate ,a ,,vinegar ,,barrel ,,with ,,pitch #a1 ,,wash ,,it ,,out ,,with ,,vinegar ,,and ,,stack ,,the ,,oysters ,,in ,,it #b #a ,tor4 vas ascernum1 corrected on margin1 ab aceto4 ,list4 vas ab aceto1 which is correct4 ,g4-,v4 lavas ab aceto2 ,v4 the oysters8 unthinkable6 ,besides it would do no good4 #b ,goll4 ,take oysters out of the shell1 place in vinegar barrel1 sprinkle with laurel berries1 fine salt1 close tight4 ,v4 ,goll's authority for this version is not found in our originals4 ,v4 ,there is no way to keep live oysters fresh except in their natural habitat--salt water4 ,today we pack them in barrels1 feed them with oatmeal1 put weights on them--of no avail4 ,the only way ,english oysters could have arrived fresh in ,imperial ,rome was in specially constructed bottoms of the galleys4 ,x #ae ,,making ,a ,,little ,,laser ,,go ,a ,,long ,,way ,,ut ,,nucia #a ,,laseris ,,toto ,,tempore ,,utaris ,,put ,,the ,,laser #b ,,in ,a ,,spacious ,,glass ,,vessel2 ,,immerse ,,about #bj ,,pine ,,kernels pignolia nuts ,,if ,,you ,,need ,,laser ,,flavor1 ,,take ,,some ,,nuts1 ,,crush ,,them2 ,,they ,,will ,,impart ,,to ,,your ,,dish ,,an ,,admirable ,,flavor4 ,,replace ,,the ,,used ,,nuts ,,with ,a ,,like ,,number ,,of ,,fresh ,,ones #c #a ,list4 and ,g4-,v4 uncia--ounce4 ,making an ounce of laser go a long way4 ,tor4 nucea2 ,tac4 nucia4 ,lister1 fond of hair-splitting1 is irreconcilably opposed to ,tor41 and berates ,caspar ,barthius for defending ,tor4 ,list4 ,quam futilis sit in multis labor ,c4 ,barthii ut menda ,torini passim sustineat1 vel ex hoc loco intelligere licet3 ,et enim lege modo uncia pro nucea cum ,humelbergio1 ista omnia glossemata vana sunt4 ,v4 both readings1 uncia or nucia are permissible1 and make very little difference4 ,we side with ,tor4 and ,tac4 because it takes more than an ounce of laser to carry out this experiment4 #b ,laser1 laserpitium1 cf4 dictionary4 #c ,v4 ,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 expensive1 but principally because the ,roman cooks worked economically and knew how to treat spices and flavors judiciously4 ,this article alone should disperse for all time all stories of ancient ,rome's extravagance in flavoring and seasoning dishes4 ,it reminds of the methods used by ,european cooks to get the utmost use out of the expensive vanilla bean3 they bury the bean in a can of powdered sugar4 ,they will use the sugar only which has soon acquired a delicate vanilla perfume1 and will replace the used sugar by a fresh supply4 ,this is by far a superior method to using the often rank and adulterated vanilla extract readily bottled4 ,it is more gastronomical and more economical4 ,most commercial extracts are synthetic1 some injurious4 ,to believe that any of them impart to the dishes the true flavor desired is of course ridiculous4 ,the enormous consumption of such extracts however1 is characteristic of our industrialized barbarism which is so utterly indifferent to the fine points in food4 ,today it is indeed hard for the public to obtain a real vanilla bean4 ,cf4 also notes regarding flavoring to ,nos4 #bgf-g1 #cde and #che4 ,,xi #af ,,to ,,make ,,honey ,,cakes ,,last ,,ut ,,dulcia ,,de ,,melle ,,diu ,,durent ,,to ,,make ,,honey ,,cakes ,,that ,,will ,,keep ,,take ,,what ,,the ,,greeks ,,call ,,yeast #a ,,and ,,mix ,,it ,,with ,,the ,,flour ,,and ,,the ,,honey ,,at ,,the ,,time ,,when ,,making ,,the ,,cooky ,,dough4 #a ,tor4 and ,tac4 nechon2 ,g4-,v4 cnecon2 ,dann4 penion4 #ag ,,spoiled ,,honey ,,made ,,good ,,ut ,,mel ,,malum ,,bonum ,,facias ,,how ,,bad ,,honey ,,may ,,be ,,turned ,,into ,a ,,saleable ,,article ,,is ,,to ,,mix ,,one ,,part ,,of ,,the ,,spoiled ,,honey ,,with ,,two ,,parts ,,of ,,good ,,honey4 ,list4 indigna fraus6 ,v4 ,we all agree with ,lister that this is contemptible business4 ,this casts another light on the ancients' methods of food adulteration4 #ah ,,to ,,test ,,spoiled ,,honey ,,mel ,,corruptum ,,ut ,,probes ,,immerse ,,elencampane ,,in ,,honey ,,and ,,light ,,it2 ,,if ,,good1 ,,it ,,will ,,burn ,,brightly4 ,,xii #ai ,,to ,,keep ,,grapes ,,uv ,,ut ,,diu ,,serventur ,,take ,,perfect ,,grapes ,,from ,,the ,,vines1 ,,place ,,them ,,in ,a ,,vessel ,,and ,,pour ,,rain ,,water ,,over ,,them ,,that ,,has ,,been ,,boiled ,,down ,,one ,,third ,,of ,,its ,,volume4 ,,the ,,vessel ,,must ,,be ,,pitched ,,and ,,sealed ,,with ,,plaster1 ,,and ,,must ,,be ,,kept ,,in ,a ,,cool ,,place ,,to ,,which ,,the ,,sun ,,has ,,no ,,access4 ,,treated ,,in ,,this ,,manner1 ,,the ,,grapes ,,will ,,be ,,fresh ,,whenever ,,you ,,need ,,them4 ,,you ,,can ,,also ,,serve ,,this ,,water ,,as ,,honey ,,mead ,,to ,,the ,,sick4 ,,also1 ,,if ,,you ,,cover ,,the ,,grapes ,,with ,,barley bran ,,you ,,will ,,find ,,them ,,sound ,,and ,,uninjured4 ,v4 ,we keep grapes in cork shavings1 bran and saw dust4 #bj ,,to ,,keep ,,pomegranates ,,ut ,,mala ,,granata ,,diu ,,durent #a ,,steep ,,them ,,into ,,hot sea ,,water1 ,,take ,,them ,,out ,,immediately ,,and ,,hang ,,them ,,up4 ,tor4 ,,they ,,will ,,keep4 #a ,tor4 conditura malorum ,punicorum2 ,tac4 mala granata2 ,g4-,v4 mala et mala granata4 #ba ,,to ,,keep ,,quinces ,,ut ,,mala ,,cydonia ,,diu ,,serventur ,,pick ,,out ,,perfect ,,quinces ,,with ,,stems #a ,,and ,,leaves4 ,,place ,,them ,,in ,a ,,vessel1 ,,pour ,,over ,,honey ,,and ,,defrutum #b ,,and ,,you',,ll ,,preserve ,,them ,,for ,a ,,long ,,time #c4 #a ,v4 ,excellent idea1 for the stems1 if removed1 would leave a wound in the fruit for the air to penetrate and to start fermentation4 ,cf4 also the next formula4 #b ,g4-,v4 defritum1 from defervitum2 defrutum is new wine1 spiced1 boiled down to one half of its volume4 #c ,this precept would not keep the fruit very long unless protected by a closefitting cover and sterilization4 ,cf4 ,no4 #bd4 #bb ,,to ,,preserve ,,fresh ,,figs1 ,,apples1 ,,plums1 ,,pears ,,and ,,cherries ,,ficum ,,recentem1 ,,mala1 ,,pruna1 ,,pira1 ,,cerasia ,,ut ,,diu ,,serves ,,select ,,them ,,all ,,very ,,carefully ,,with ,,the ,,stems ,,on #a ,,and ,,place ,,them ,,in ,,honey ,,so ,,they ,,do ,,not ,,touch ,,each ,,other4 #a ,see the preceding formula4 #bc ,,to ,,keep ,,citron ,,citria ,,ut ,,diu ,,durent #a ,,place ,,them ,,in ,a ,,glass #b ,,vessel ,,which ,,is ,,sealed ,,with ,,plaster ,,and ,,suspended4 #a ,tor4 conditura malorum ,medicorum qu et citria dicuntur4 ,v4 ,not quite identified4 ,fruit coming from ,asia ,minor1 ,media or ,persia1 one of the many varieties of citrus fruit4 ,probably citron because of their size4 ,goll4 ,lemon-apples2 ,dann4 lemons 7oranges74 ,list4 ,scilicet mala1 qu ,dioscorides ,persica quoque ,medica1 citromala1 ,plinius item ,assyria appellari dicit4 #b ,g4-,v4 vas vitreum2 ,tac4 and ,tor4 vas citrum2 ,v4 a glass vessel could not be successfully sealed with plaster paris1 and the experiment would fail2 cf4 note #c to ,no4 #ba4 #bd ,,to ,,keep ,,mulberries ,,mora ,,ut ,,diu ,,durent ,,mulberries1 ,,in ,,order ,,to ,,keep ,,them1 ,,must ,,be ,,laid ,,into ,,their ,,own ,,juice ,,mixed ,,with ,,new ,,wine boiled down to one half ,,in ,a ,,glass ,,vessel ,,and ,,must ,,be ,,watched ,,all ,,the ,,time so that they do not spoil4 ,v4 ,this and the foregoing formul illustrate the ancients' attempts at preserving foods1 and they betray their ignorance of processing by heating them in hermetically sealed vessels1 the principle of which was not discovered until #ahaj by ,appert which started the now gigantic industry of canning4 #be ,,to ,,keep ,,pot ,,herbs ,h,,olera ,,ut ,,diu ,,serventur ,,place ,,selected ,,pot ,,herbs1 ,,not ,,too ,,mature1 ,,in ,a ,,pitched ,,vessel4 #bf ,,to ,,preserve ,,sorrel ,,or ,,sour ,,dock ,,lap #a ,,ut ,,diu ,,serventur ,,trim ,,and ,,clean the vegetable ,,place ,,them ,,together ,,sprinkle ,,myrtle ,,berries ,,between1 ,,cover ,,with ,,honey ,,and ,,vinegar4 ,,another ,,way3 ,,prepare ,,mustard ,,honey ,,and ,,vinegar ,,also ,,salt ,,and ,,cover ,,them ,,with ,,the ,,same4 #a ,the kind of vegetable to be treated here has not been sufficiently identified4 ,list4 and ,g4-,v4 rap--turnips--from rapus1 seldom rapa1--a rape1 turnip1 navew4 ,tac4 and ,tor4 ,lap 7lapathum71 kind of sorrel1 monk's rhubarb1 dock4 ,tor4 explaining at length3 conditura ,rumicis quod lapathon ,grci1 ,latini ,lapam quoque dicunt4 ,v4 ,tor4 is correct1 or nearly so4 ,turnips1 in the first place1 are not in need of any special method of preservation4 ,they keep very well in a cool1 well-ventilated place2 in fact they would hardly keep very long if treated in the above manner4 ,these directions are better applied to vegetables like dock or monk's rhubarb4 ,lister1 taking ,humelbergii word for it1 accepts turnips as the only truth2 but he has little occasion to assail ,torinus as he does3 ,torinus lapam legit1 nullibi temeritatem suam atque inscientiam magis ostendit4 ,now1 if ,torinus1 according to ,lister1 nowhere displays more nerve and ignorance we can well afford to trust ,torinus in cases such as this4 #bg ,,to ,,keep ,,truffles ,,tubera ,,ut ,,diu ,,serventur ,,the ,,truffles ,,which ,,must ,,not ,,be ,,touched ,,by ,,water ,,are ,,placed ,,alternately ,,in ,,dry ,,sawdust2 ,,seal ,,the ,,vessel ,,with ,,plaster ,,and ,,deposit ,,it ,,in ,a ,,cool ,,place4 ,dann4 ,clean peel the truffles 444 in another vessel place the peelings1 seal the vessels4444 ,v4 this would be the ruin of the truffles1 unless they were processed in the modern way4 ,our originals have nothing that would warrant this interpretation4 #bh ,,to ,,keep ,,hard-,,skinned ,,peaches ,,duracina ,,persica ,,ut ,,diu ,,durent ,,select ,,the ,,best ,,and ,,put ,,them ,,in ,,brine4 ,,the ,,next ,,day ,,remove ,,them ,,and ,,rinsing ,,them ,,carefully ,,set ,,them ,,in ,,place ,,in ,a ,,vessel1 ,,sprinkle ,,with ,,salt ,,and ,,satury ,,and ,,immerse ,,in ,,vinegar4 ,,xiii #bi ,,salts ,,for ,,many ,,ills ,,sales ,,conditos ,,ad ,,multa ,,these ,,spiced ,,salts ,,are ,,used ,,against ,,indigestion1 ,,to ,,move ,,the ,,bowels1 ,,against ,,all ,,illness1 ,,against ,,pestilence ,,as ,,well ,,as ,,for ,,the ,,prevention ,,of ,,colds4 ,,they ,,are ,,very ,,gentle ,,indeed ,,and ,,more ,,healthful ,,than ,,you ,,would ,,expect4 ,tor4 ,,make ,,them ,,in ,,this ,,manner3 #a ,,lb4 ,,of ,,common ,,salt ,,ground1 #b ,,lbs4 ,,of ,,ammoniac ,,salt1 ,,ground ,list4 ,,and ,g4-,v4 #c ,,ozs4 ,,white ,,pepper1 #b ,,ozs4 ,,ginger #a ,,oz4 ,tor4 #a-a_/b ,,oz4 ,,of ,,aminean ,,bryony1 #a ,,of ,,thyme ,,seed ,,and #a ,,of ,,celery ,,seed ,tor4 #a-a_/b ,,oz4 ,,if ,,you ,,don',t ,,want ,,to ,,use ,,celery ,,seed ,,take ,,instead #c ,,ozs4 ,,of ,,parsley ,,seed #c ,,ozs4 ,,of ,,origany1 #a ,,oz4 ,,of ,,saffron ,list4 and ,g4-,v4 ,,rocket #c ,,ozs4 ,,of ,,black ,,pepper #a #a-a_/b ,,ozs4 ,,rocket ,,seed1 #b ,,ozs4 ,,of ,,marjoram ,list4 and ,g4-,v4 ,,cretan ,,hyssop #b ,,ozs4 ,,of ,,nard ,,leaves1 #b ,,ozs4 ,,of ,,parsley ,,seed ,,and #b ,,ozs4 ,,of ,,anise ,,seed4 #a ,in view of the white pepper as directed above1 this seems superfluous4 ,white pepper and ginger omitted by ,tor4 ,this is one of the few medical formul found in ,apicius4 ,edward ,brandt1 op4 cit41 ,apiciana ,no4 #bi1 points out the similarity of this formula with that of the physician1 ,marcellus1 who lived at ,rome under ,nero1 ,marcell4 med4 #cj1 #ea4 ,,xiv #cj ,,to ,,keep ,,green ,,olives ,,olivas ,,virides ,,servare ,,to ,,keep ,,olives1 ,,fresh ,,from ,,the ,,tree1 ,,in ,a ,,manner ,,enabling ,,you ,,to ,,make ,,oil ,,from ,,them ,,any ,,time ,,you ,,desire ,,just ,,place ,,them in brine4 #a ,,having ,,been ,,kept ,,thus ,,for ,,some ,,time ,,the ,,olives ,,may ,,be ,,used ,,as ,,if ,,they ,,had ,,just ,,come ,,off ,,the ,,tree ,,fresh ,,if ,,you ,,desire ,,to ,,make ,,green ,,oil ,,of ,,them4 #a ,the original does not state the liquid in which the olives are to be placed4 ,hum4 in illud1 legendum puto1 in muriam4 ,hum4 is correct4 ,olives are preserved in brine to this day4 ,schuch's version of this formula 7his ,no4 #bg7 follows our ,no4 #bh1 together with his own ,no4 #bh1 ,to ,keep ,damascene ,plums etc4 which is wanting in ,list41 ,g4-,v41 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 recipes4 ,,xv ,,cuminatum4 ,hum41 ,list4 and ,g4-,v4--,tac4 and ,tor4 at the end of ,book ,i4 ,,xvi #ca ,,laser ,,flavor ,,laseratum ,tor4 ,,laser ,,is ,,prepared ,,in ,,this ,,manner3 ,,laser 7,,which ,,is ,,also ,,called ,,laserpitium ,,by ,,the ,,romans1 ,,while ,,the ,,greeks ,,call ,,it ,,silphion7 ,,from ,,cyrene #a ,,or ,,from ,,parthia #b ,,is ,,dissolved ,,in ,,lukewarm ,,moderately ,,acid ,,broth2 ,,or ,,pepper1 ,,parsley1 ,,dry ,,mint1 ,,laser ,,root1 ,,honey1 ,,vinegar ,,and ,,broth are ground1 compounded and dissolved together4 #a ,cyrene1 a province in ,africa1 reputed for its fine flavored laser4 #b ,parthia1 ,asiatic country1 still supplying asa foetida4 ,the ,african root furnishing laser was exterminated by the demand for it4 ,cf4 ,laser in ,index4 #cb ,,another ,,laser ,,aliter ,,another ,,laser ,,flavor ,,which ,,takes ,,pepper1 ,,caraway1 ,,anise1 ,,parsley1 ,,dry ,,mint1 ,,the ,,leaves #a ,,of ,,silphium1 ,,malobathrum #b ,,indian ,,spikenard1 ,a ,,little ,,costmary1 ,,honey1 ,,vinegar ,,and ,,broth4 #a ,tor4 ,silphij folium2 ,list4 ,sylphium1 folium2 ,g4-,v4 ,silfi1 folium1 the latter two interpretations meaning silphium 7laser7 and leaves 7either nard or bay leaves7 while both ,tor4 and ,tac4 7silfii folium7 mean the leaves of silphium plant4 #b ,malobathrum1 malobatrum1 malabathrum--leaves of an ,indian tree1 wild cinnamon4 ,,xvii #cc ,,wine ,,sauce ,,for ,,truffles ,,oe,,nogarum #a ,,in ,,tubera ,,pepper1 ,,lovage1 ,,coriander1 ,,rue1 ,,broth1 ,,honey ,,and ,a ,,little ,,oil4 ,,another ,,way3 ,,thyme1 ,,satury1 ,,pepper1 ,,lovage1 ,,honey1 ,,broth ,,and ,,oil4 #a ,also ,elogarum4 ,v4 ,directions wanting whether the above ingredients are to be added to the already prepared garum1 which see in dictionary4 ,gollmer gives the following direction for garum3 ,boil a sextarium of anchovies and #c sextarii of good wine until it is thick pure4 ,strain this through a hair sieve and keep it in glass flask for future use4 ,this formula1 according to ,goll4 should have followed our ,no4 #i2 but we find no authority for it in the original4 ,oenogarum proper would be a garum prepared with wine1 but in this instance it is the broth in which the truffles were cooked that is to be flavored with the above ingredients4 ,there is no need and no mention of garum proper4 ,thus prepared it might turn out to be a sensible sauce for truffles in the hands of a good practitioner4 ,note the etymology of the word garum1 now serving as a generic name for sauce which originally stood for a compound of the fish garus4 ,cf4 ,garum in index4 ,,xviii #cd ,,oxyporum ,,oxyporum ,tor4 ,,oxyporum 7,,which ,,signifies ,,easy ,,passage7 ,,so ,,named ,,because ,,of ,,its ,,effect1 ,,takes #b ,,ozs4 ,,of ,,cumin1 #a ,,oz4 ,,of ,,ginger ,list4 #a ,,oz4 ,,of ,,green ,,rue #f ,,scruples ,,of ,,saltpeter1 ,a ,,dozen ,,scruples ,,of ,,plump ,,dates1 #a ,,oz4 ,,of ,,pepper ,,and #aa ,list4 #i ,,ozs4 ,,of ,,honey4 ,,the ,,cumin ,,may ,,be ,,either ,,thiopian1 ,,syrian ,,or ,,lybian1 ,,must ,,be ,,first ,,soaked ,,in ,,vinegar1 ,,boiled ,,down ,,dry ,,and ,,pounded4 ,,afterwards ,,add ,,your ,,honey4 ,,this ,,compound1 ,,as ,,needed1 ,,is ,,used ,,as ,,oxyporum4 ,cf4 ,no4 #aaa1 ,a ,harmless ,salad4 ,bran4 op4 cit41 p4 #be-f1 of ,greek origin4 ,,xix #ce ,,hypotrima #a ,,hypotrima ,tor4 ,,hypotrima1 ,,meaning ,,in ,,latin ,a ,,perfect ,,mess ,,of ,,potage1 ,,requires ,,this3 ,,pepper1 ,,lovage1 ,,dry ,,mint1 ,,pignolia ,,nuts1 ,,raisins1 ,,date ,,wine1 ,,sweet ,,cheese1 ,,honey1 ,,vinegar1 ,,broth1 ,,wine1 ,,oil1 ,,must ,,or ,,reduced ,,must #b #a ,list4 and ,g4-,v4 ,hypotrimma4 ,v4 ,this formula1 lacking detailed instructions1 is of course perfectly obscure1 and it would be useless to debate over it4 #b ,tor4 and ,tac4 cariotam2 ,sch4 cariotum2 ,list4 and ,g4-,v4 caroenum4 ,this 7carenum7 is new wine boiled down one half of its volume4 ,cariotum is a palm wine or date wine4 ,,xx #cf ,,oxygarum1 ,,an ,,aid ,,to ,,digestion ,,oxygarum ,,digestibile ,tor4 ,,oxygarum 7,,which ,,is ,,similar ,,to ,,garum ,,or ,,rather ,,an ,,acid ,,sauce7 ,,is ,,digestible ,,and ,,is ,,composed ,,of3 #a_/b ,,oz4 ,,of ,,pepper1 #c ,,scruples ,,of ,,gallic ,,silphium1 #f ,,scruples ,,of ,,cardamom1 #f ,,of ,,cumin1 #a ,,scruple ,,of ,,leaves1 #f ,,scruples ,,of ,,dry ,,mint4 ,,these ingredients ,,are ,,broken ,,singly ,,and ,,crushed ,,and made into a paste ,,bound ,,by ,,honey4 ,,when ,,this ,,work ,,is ,,done or whenever you desire ,,add ,,broth ,,and ,,vinegar to taste4 ,cf4 ,note to ,no4 #cc4 #cg ,,another ,,oxygarum #a ,,aliter #a ,,oz4 ,,each ,,of ,,pepper1 ,,parsley1 ,,carraway1 ,,lovage1 ,,mix ,,with ,,honey4 ,,when ,,done ,,add ,,broth ,,and ,,vinegar4 #a ,wanting in ,torinus4 ,,xxi #ch ,,mortaria #a ,,mortaria ,,mortaria ,,are ,,preparations ,,made ,,in ,,the ,,mortar4 ,,place ,,in ,,the ,,mortar ,tor4 ,,mint1 ,,rue1 ,,coriander ,,and ,,fennel1 ,,all ,,fresh ,,and ,,green ,,and ,,crush ,,them ,,fine4 ,,lovage1 ,,pepper1 ,,honey ,,and ,,broth #b ,,and ,,vinegar #c ,,to ,,be ,,added ,,when ,,the ,,work ,,is ,,done4 ,ex ,tor4 first sentence wanting in other texts4 #a ,list4 and ,g4-,v4 moretaria1 from moretum4 #b ,dann4 calls this ,kalte ,schale which as a rule is a drink or a cold refreshing soup1 popular on the ,continent in hot weather4 ,not a bad interpretation if instead of the broth the original called for wine or fruit juices4 ,v4 ,mortaria are ingredients crushed in the mortar1 ready to be used in several combinations1 similar to the ground fine herbs1 remoulade1 in ,french cuisine that may be used for various purposes1 principally for cold green sauces4 #c ,wanting in ,tor4 ,,xv #ci ,,cumin ,,sauce ,,for ,,shellfish ,,cuminatum ,,in ,,ostrea ,,et ,,conchylia ,tor4 ,,cumin ,,sauce 7,,so ,,called ,,because ,,cumin ,,is ,,its ,,chief ,,ingredient7 ,,for ,,oysters ,,and ,,clams ,,is ,,made ,,of ,,pepper1 ,,lovage1 ,,parsley1 ,,dry ,,mint1 ,,malabar ,,leaves1 ,,quite ,,some ,,cumin1 ,,honey1 ,,vinegar1 ,,and ,,broth4 #dj ,,another ,,cumin ,,sauce #a ,,aliter ,,pepper1 ,,lovage1 ,,parsley1 ,,dry ,,mint1 ,,plenty ,,of ,,cumin1 ,,honey1 ,,vinegar ,,and ,,broth4 #a wanting in ,list4 ,the cumin sauce formul are under chap4 ,,xv in ,g4-,v41 following our ,no4 #cj4 ,,end ,,of ,,book ,i ,,explicit ,,apicii ,,epimeles ,,liber ,,primus ,tac4 ,illustration3 ,,colander ,,for ,,straining ,,wine ,the intricate design of the perforation denotes that this strainer was used for straining wine4 ,various other strainers of simpler design1 with and without handles1 were used in the kitchen and bakery4 ,ntl4 ,mus41 ,naples1 #ggfjb2 ,field ,m41 #bdcjg4 ,,apicius ,book ,,ii ,illustration3 ,,slaves ,,operating ,a ,,hand-,,mill ,reconstruction in ,naples1 in the new section of the ,national ,museum4 ,illustration3 ,,fruit ,,or ,,dessert ,,bowl ,round bowl1 fluted symmetrically1 with three claw feet1 resting on molded bases4 ,ntl4 ,mus41 ,naples1 #gdjjj2 ,field ,m41 #bdjbh4 ,,book ,,ii4 ,,minces ,lib4 ,,ii4 ,sarcoptes #a ,,chap4 ,i4 ,,forcemeats1 ,,sausage1 ,,meat ,,puddings1 ,,meat ,,loaves4 ,,chap4 ,,ii4 ,,hydrogarum1 ,,spelt ,,pudding ,,and ,,roux #b4 ,,chap4 ,,iii4 ,,sow',s ,,matrix1 ,,blood ,,sausage4 ,,chap4 ,,iv4 ,,lucanian ,,sausage4 ,,chap4 ,v4 ,,sausage4 #a ,tor4 ,artoptes2 ,tac4 ,artoptus4 ,this may have been derived from artopta--a vessel in which bread and pudding are baked4 ,however1 ,sarcoptes is the better word1 which is ,greek1 meaning chopped meats4 #b ,tac4 ,ambolatum1 and so in ,tor4 p4 #ae1 ,de ,ambolato4 ,cap4 ,,iiii4 cf4 our note following ,no4 #eh4 ,i #da ,,minced ,,dishes ,,isicia ,,there ,,are ,,many ,,kinds ,,of ,,minced ,,dishes #a ,,seafood ,,minces #b ,,are ,,made ,,of ,,sea-,,onion1 ,,or ,,sea ,,crab-,,fish1 ,,lobster1 ,,cuttle-,,fish1 ,,ink ,,fish1 ,,spiny ,,lobster1 ,,scallops ,,and ,,oysters #c4 ,,the ,,forcemeat ,,is ,,seasoned ,,with ,,lovage #d1 ,,pepper1 ,,cumin ,,and ,,laser ,,root4 #a ,tor4 ,sentence wanting in other texts4 ,v4 ,forcemeats1 minced meats1 sausage4 ,tor4 ,hysitia1 from ,isicia4 ,this term is derived from insicium1 from salsicium1 from salsum insicium1 cut salt meat2 old ,french salcisse1 saulcisse1 modern ,french saucisse1 meaning sausage4 ,this is a confirmation of the meaning of the word salsum--meaning primarily salt meat1 bacon in particular4 ,it has survived in modern ,french terminology in sals more specially petits sals--small rashers of bacon4 ,salsum has caused much confusion in some later formul4 ,cf4 notes to ,nos4 #adh1 #aej1 #aeb4 #b ,v4 fish forcemeats1 fish balls1 fish cakes and similar preparations4 #c ,scallops and oysters wanting in ,list4 and ,g4-,v4 #d ,wanting in ,list4 #db ,,cuttle-,,fish ,,croquettes ,,isicia ,,de ,,lolligine #a ,,the ,,meat ,,is ,,separated ,,from ,,bones1 ,,skin and refuse ,,chopped ,,fine ,,and ,,pounded ,,in ,,the ,,mortar4 ,,shape ,,the ,,forcemeat ,,into ,,neat ,,croquettes #b ,,and ,,cook ,,them ,,in ,,liquamen #c4 ,,they ,,are ,,displayed ,,nicely ,,on ,a ,,large ,,dish4 ,v4 ,this formula plainly calls for fish balls braised or stewed in broth4 ,ordinarily we would boil the fish first and then separate the meat from the bones1 shred or chop it fine1 bind with cream sauce1 flour and eggs2 some add potatoes as a binder1 and fry4 #a ,g4-,v4 lolligine2 ,tor4 loligine1 which is correctly spelled4 #b ,tac4 and ,tor4 in pulmento tundes4 ,g4-,v4 fulmento which is wrong4 ,pulmentum1 abbreviated for pulpamentum1 from pulpa4 ,it means a fleshy piece of fish or meat1 a tid-bit4 #c ,the original says in liquamine fricatur--fry in l41 which is impossible in the sense of the word1 frying4 ,either frying here stands for cooking1 stewing1 braising1 poaching1 or else the so mysterious liquamen must here mean deep fat4 ,most likely these fish forcemeat balls were fried in olive oil4 ,cf4 ,rx ,no4 #df4 #dc ,,lobster ,,or ,,crabmeat ,,croquettes ,,isicia ,,de ,,scillis ,,vel ,,de ,,cammaris ,,amplis #a ,,the ,,shells ,,of ,,the ,,lobsters ,,or ,,crabs which are cooked ,,are ,,broken1 ,,the ,,meat ,,extracted ,,from ,,the ,,head ,,and ,,pounded ,,in ,,the ,,mortar ,,with ,,pepper ,,and ,,the ,,best ,,kind ,,of ,,broth4 ,,this ,,pulp is shaped into neat little cakes which are fried ,,and ,,served ,,up ,,nicely #b4 #a ,scilla or squilla1 squill1 sea-onion1 also a crab1 cammarus amplus1 large lobster1 langouste1 spiny lobster4 #b ,the original omits the mode of cooking the fish4 ,a case where it is taken for granted that the shellfish is boiled in water alive4 ,the broth 7liquamen7 is a thick fish sauce in this case1 serving as a binder for the meat1 conforming to present methods4 ,dann4 ,fill this into sausage casing4 ,there is no authority for this4 #dd ,,liver ,,kromeskis ,,omentata #a ,,omentata ,,are ,,made ,,in ,,this ,,manner3 lightly ,,fry ,,pork ,,liver1 ,,remove ,,skin ,,and ,,sinews ,,first #b4 ,,crush ,,pepper ,,and ,,rue ,,in ,a ,,mortar ,,with a little ,,broth1 ,,then ,,add ,,the ,,liver1 ,,pound ,,and ,,mix4 ,,this ,,pulp ,,shape ,,into ,,small ,,sausage1 ,,wrap ,,each ,,in ,,caul ,,and ,,laurel ,,leaves ,,and ,,hang ,,them ,,up ,,to ,,be ,,smoked4 ,,whenever ,,you ,,want ,,and ,,when ,,ready ,,to ,,enjoy ,,them ,,take ,,them ,,out ,,of ,,the ,,smoke1 ,,fry ,,them ,,again1 ,,and ,,add ,,gravy #c4 #a ,from omentum--caul1 the membrane enclosing the bowels4 ,hence omen4 ,minced meats wrapped in caul and fried are kromeskis in kitchen terminology4 #b ,first--an after thought so characteristic in culinary literature1 proof enough that this formula originated in a kitchen4 ,the ante tamen of the original belongs to this sentence1 not to the next1 as the editors have it4 #c ,wanting in ,g4-,v4 ,the original continues without interruption to the next1 an entirely new formula4 #de ,,brain ,,sausage ,,isicia ,,de ,,cerebellis #a ,,put ,,in ,,the ,,mortar ,,pepper1 ,,lovage ,,and ,,origany1 ,,moisten ,,with ,,broth ,,and ,,rub2 ,,add ,,cooked ,,brains ,,and ,,mix ,,diligently ,,so ,,that ,,there ,,be ,,no ,,lumps4 ,,incorporate ,,five ,,eggs ,,and ,,continue ,,mixing ,,well ,,to ,,have ,a ,,good ,,forcemeat ,,which ,,you ,,may ,,thin ,,with ,,broth4 ,,spread ,,this ,,out ,,in ,a ,,metal ,,pan1 ,,cook1 ,,and ,,when ,,cooked cold ,,unmould ,,it ,,onto ,a ,,clean ,,table4 ,,cut ,,into ,,handy ,,size4 ,now prepare a sauce ,,put ,,in ,,the ,,mortar ,,pepper1 ,,lovage ,,and ,,origany1 ,,crush1 ,,mix ,,with ,,broth ,,put ,,into ,a ,,sauce ,,pan1 ,,boil1 ,,thicken ,,and ,,strain4 ,,heat ,,the ,,pieces ,,of ,,brain ,,pudding ,,in ,,this ,,sauce ,,thoroughly1 ,,dish ,,them ,,up1 ,,sprinkled ,,with ,,pepper1 ,,in ,a ,,mushroom ,,dish #b4 #a ,the ,original has no title for this dish4 #b ,list4 and ,g4-,v4 here start the next formula1 but ,tor4 continues without interruption4 ,cf4 ,note #b to ,no4 #df4 #df ,a ,,dish ,,of ,,scallops ,,isicia ,,ex ,,spondylis #a ,lightly ,,cook ,,scallops or the firm part of oysters ,,remove ,,the ,,hard ,,and ,,objectionable ,,parts1 ,,mince ,,the ,,meat ,,very ,,fine1 ,,mix ,,this ,,with ,,cooked ,,spelt ,,and ,,eggs1 ,,season ,,with ,,pepper1 shape into croquettes and wrap ,,in ,,caul1 ,,fry1 ,,underlay ,a ,,rich ,,fish ,,sauce ,,and ,,serve ,,as ,a ,,delicious ,,entr,e #b4 #a ,sch4 sfondilis2 ,g4-,v4 sphondylis2 ,list4 spongiolis4 ,according to ,lister1 this is a dish of mushrooms1 but he is wrong4 ,he directs to remove sinews when mushrooms haven't any1 but shellfish have4 ,torinus is correct4 ,gollmer makes the same mistake1 believing spondyli to be identical with spongioli4 ,he and ,danneil take elixata for choice when this plainly means cooked4 ,if one were not sure of either word1 the nature of the subject would leave no room for any doubt4 ,cf4 note #a to ,nos4 #aae-aba4 #b ,we may find a reason for the combination of these last three distinctly different formul into one article in the following explanation4 ,it is possible that these dishes were served together as one course1 even on one platter1 thus constituting a single dish1 as it were4 ,such a dish would strongly resemble platters of fritures and fritto misto 7mixed fried foods7 esteemed in ,france and ,italy4 ,we1 too1 have ,shore ,dinners and other ,combination ,platters with lobster1 crabs1 scallops1 shrimps1 mushrooms1 tomatoes--each article prepared separately1 but when served together will form an integral part of ,,one dish4 ,the above formul1 though somewhat incomplete1 are good and gastronomically correct4 ,a combination of these isicia such as we here suggest would be entirely feasible and would in fact make a dish of great refinement1 taxing the magiric artist's skill to the utmost4 ,we would class them among the entremets chauds which are often used on a buffet table or as hot hors d'oeuvres4 #dg ,,another ,,kind ,,of ,,kromeskis #a ,,aliter ,,isicia ,,omentata ,,finely ,,cut ,,pulp of pork ,,is ,,ground ,,with ,,the ,,hearts #b ,,of ,,winter ,,wheat ,,and ,,diluted ,,with ,,wine4 ,,flavor ,,lightly ,,with ,,pepper ,,and ,,broth ,,and ,,if ,,you ,,like ,,add ,a ,,moderate ,,quantity ,,of myrtle ,,berries ,,also ,,crushed1 ,,and ,,after ,,you ,,have ,,added ,,crushed ,,nuts ,,and ,,pepper #c ,,shape ,,the ,,forcemeat ,,into ,,small ,,rolls1 ,,wrap ,,these ,,in ,,caul1 ,,fry1 ,,and ,,serve ,,with ,,wine ,,gravy4 #a ,wanting in ,lister4 #b ,fine wheat flour1 cream of wheat4 #c ,either pepper corns or allspice4 ,the original leaves us in doubt as to the kind of meat to be used1 if any4 ,,ii #dh ,,dumplings ,,of ,,pheasant ,,isicia ,,plena ,lightly roast choice ,,fresh ,,pheasants cut them into dice and mix these with a ,,stiff ,,forcemeat ,,made ,,of ,,the ,,fat ,,and ,,the ,,trimmings ,,of ,,the ,,pheasant1 ,,season ,,with ,,pepper1 ,,broth ,,and ,,reduced ,,wine1 ,,shape ,,into ,,croquettes ,,or ,,spoon ,,dumplings1 ,,and ,,poach ,,in ,,hydrogarum water seasoned with garum1 or even plain salt water4 #di ,,dumplings ,,and ,,hydrogarum ,,hydrogarata ,,isicia ,,crush ,,pepper1 ,,lovage ,,and ,,just ,a ,,suspicion ,,of ,,pellitory1 ,,moisten ,,with ,,stock ,,and ,,well ,,water1 ,,allow ,,it ,,to ,,draw1 ,,place ,,it ,,in ,a ,,sauce ,,pan1 ,,boil ,,it ,,down1 ,,and ,,strain4 ,,poach ,,your ,,little ,,dumplings ,,of ,,forcemeat ,,in ,,this ,,liquor ,,and ,,when ,,they ,,are ,,done ,,serve ,,in ,a ,,dish ,,for ,,isicia1 ,,to ,,be ,,sipped ,,at ,,the ,,table4 #ej ,,chicken ,,forcemeat ,,isicia ,,de ,,pullo ,raw ,,chicken ,,meat1 #a ,,lb4 ,,of ,,darnel #a ,,meal1 ,,one ,,quarter ,,pint ,,of ,,stock ,,and ,,one ,,half ,,ounce ,,of ,,pepper4 #a ,tor4 lol floris2 ,hum4-,list4 and ,g4-,v4 olei floris--virgin olive oil8--first choice flour8 ,goll4 olive 7violet87 flowers2 ,dann4 ,olive oil4 ,the suggestion of oil is plausible because of the lack of fat in chicken meat1 but the quantity--#a lb4--is out of question4 ,moreover1 the binder would be lacking4 ,this is found in the ,torinus rendering4 ,his lol floris should read lolii--from lolium--darnel rye grass or ray grass which was supposed to have intoxicating qualities1 injurious to the eye sight4--,ovid and ,plautus4 ,the seeds of this grass were supposed to possess narcotic properties but recent researches have cast doubt upon this theory4 ,a little butter1 fresh cream and eggs are the proper ingredients for chicken forcemeat4 ,any kind of flour for binding the forcemeat would cheapen the dish4 ,yet some modern forcemeats 7sausage7 contain as much as fifty percent of some kind of meal4 ,the most effective is that of the soya bean which is not starchy4 #ea ,,chicken ,,broth ,,another ,,style ,,aliter ,,de ,,pullo ,,chicken ,,meat1 #ca ,,peppercorns ,,crushed1 #a ,,choenix #a ,,full ,,of ,,the ,,very ,,best ,,stock1 ,a ,,like ,,amount ,,of ,,boiled ,,must ,,and ,,eleven ,,measures #b ,,of ,,water4 ,put this in a sauce pan ,,place ,,it ,,upon ,,the ,,fire ,,to ,,seeth ,,and ,,evaporate ,,slowly4 #a ,v4 #b sextarii2 ,tor4 choenicem1 cenlicem2 ,list4 calicem4 #b choenices8--left in doubt4 ,this seems to be a chicken broth1 or essence for a sauce or perhaps a medicine4 ,torinus mentions the chicken meat1 the others do not4 ,the original without interruption continues to describe the isicium simplex which has nothing to do with the above4 #eb ,,plain ,,dumpling ,,with ,,broth ,,isicium ,,simplex ,,to #a ,,acetabulum #a ,,of ,,stock #b ,,add #g ,,of ,,water1 ,a ,,little ,,green ,,celery1 ,a ,,little ,,spoonful ,,of ,,ground ,,pepper1 ,,and ,,boil ,,this ,,with ,,the ,,sausage ,,meat ,,or ,,dumplings4 ,,if ,,you ,,intend ,,taking ,,this ,,to ,,move ,,the ,,bowels ,,the ,,sediment ,,salts #c ,,of ,,hydrogarum ,,have ,,to ,,be ,,added #d4 #a ,a measure1 #ae ,attic drachms4 #b liquamen4 #c ,tor4 pectines1 alias peces hydrogaro conditi2 ,list4 sales2 ,g4-,v4 fces4 #d ,v4 ,the formula is unintelligible1 like ,no4 #eb and others1 perhaps just another example of medicinal cookery1 dishes not only intended to nourish the body but to cure also certain ills4 ,authors like ,hannah ,wolley 7,the ,queen-like ,closet1 ,london1 #afge7 and as late as the middle of the #ahth century pride themselves in giving such quasi-,apician formul4 #ec ,rank of ,,dishes ,,isicia ,entres of ,,peacock ,,occupy ,,the ,,first ,,rank1 ,,provided ,,they ,,be ,,dressed ,,in ,,such ,,manner ,,that ,,the ,,hard ,,and ,,tough ,,parts ,,be ,,tender4 ,,the ,,second ,,place in the estimation of the ,gourmets ,,have ,,dishes ,,made ,,of ,,rabbit #a ,,third ,,spiny ,,lobster #b ,,fourth ,,comes ,,chicken ,,and ,,fifth ,,young ,,pig4 #a ,list4 and ,g4-,v4 ,pheasant4 #b ,wanting in the above4 ,dann4 ,crane fourth4 ,isicia1 like in the foregoing formula1 commences to become a generic term for dishes4 #ed ,,potted ,,entr,,es ,,isicia ,,amulata ,,ab ,,aheno #a ,,ground ,,pepper1 ,,lovage1 ,,origany1 ,,very ,,little ,,silphium1 ,a ,,pinch ,,of ,,ginger ,,and ,a ,,trifle ,,of ,,honey ,,and ,a ,,little ,,stock4 ,put on the fire1 and when boiling ,,add ,,the ,,isicia sausage1 meat balls and so forth ,,to ,,this ,,broth ,,and ,,cook ,,thoroughly4 ,,finally ,,thicken ,,the ,,gravy ,,with ,,roux #b ,,by ,,sowing ,,it ,,in ,,slowly ,,and ,,stirring ,,from ,,the ,,bottom ,,up #c4 #a ,tor4 multa ab alieno2 ,brandt amulata ab aheno2 ,list4 amylata--,french3 lis4 ,ab aheno--out of the pot4 #b ,french1 for a mixture of wheat or rice flour with fats or liquids to thicken fluids4 ,amylum1 or amulum which hereafter will occur frequently in the original does not cover the ground as well as the ,french term roux4 ,the quality of the binder depends upon the material in hand4 ,sometimes the fat and flour are parched1 sometimes they are used raw4 ,sometimes the flour is diluted with water and used in that form4 #c ,list4 and ,g4-,v4 sorbendum2 ,tor4 subruendum4 #ee ,,another ,,thick ,,entr,e ,,gravy ,,aliter ,,grind ,,pepper ,,which ,,has ,,been ,,soaked ,,overnight1 ,,add ,,some ,,more ,,stock ,,and ,,work ,,it ,,into ,a ,,smooth ,,paste2 ,,thereupon ,,add ,,quince-,,apple ,,cider1 ,,boiled ,,down ,,one ,,half1 ,,that ,,is ,,which ,,has ,,evaporated ,,in ,,the ,,heat ,,of ,,the ,,sun ,,to ,,the ,,consistency ,,of ,,honey4 ,,if ,,this ,,is ,,not ,,at ,,hand1 ,,add ,,fig ,,wine #a ,,concentrate ,,which ,,the ,,romans ,,call ,,color #b4 ,,now ,,thicken ,,the ,,gravy ,,with ,,roux ,,or ,,with ,,soaked ,,rice ,,flour ,,and ,,finish ,,it ,,on ,a ,,gentle ,,fire4 #a ,tor4 cammarum1 which should read caricarum--wine of ,carica figs4 #b ,v4 the ,roman equivalent for singe1 monkey1 ,affe1--7the vulgo ,french is literally translated into and in actual use in other languages7 caramel color made of burnt sugar to give gravies a palatable appearance4 ,cf4 ,no4 #gc4 ,the reference by the original to which the ,romans call 'color' indicates1 according to ,brandt1 that this formula is ,,not of ,,roman origin but probably a translation into ,latin from a ,greek cookery book4 ,this is an interesting suggestion1 and it could be elaborated on to say that the entire ,apicius is ,,not of ,roman origin4 ,but why should the ,greeks who in their balmy days were so far in advance of ,rome in culinary matters go there for such information8 ,it is more likely that this reference to ,rome comes from the ,italian provinces or the colonies1 regions which naturally would look to ,rome for guidance in such matters4 #ef ,,another ,,amulatum ,,amulatum ,,aliter ,,disjoint ,a ,,chicken ,,and ,,bone ,,it4 ,,place ,,the ,,pieces ,,in ,a ,,stew ,,pan ,,with ,,leeks1 ,,dill ,,and ,,salt water or stock ,,when ,,well ,,done ,,add ,,pepper ,,and ,,celery ,,seed1 ,,thicken ,,with ,,rice #a ,,add ,,stock1 ,a ,,dash ,,of ,,raisin ,,wine ,,or ,,must1 ,,stir ,,well1 ,,serve ,,with ,,the ,,entr,,es4 #a ,g4-,v4 oryzam2 ,tor4 ditto 7and on margin7 oridam2 ,hum4 oridiam legendum orindam--a kind of bread4 ,dann4 and ,goll4 rice flour4 ,in a general way the ancient formula corresponds exactly to our present chicken fricasse4 #eg ,,spelt ,,or ,,farina ,,pudding ,,apothermum ,,boil ,,spelt ,,with ,tor4 ,,pignolia ,,nuts ,,and ,,peeled ,,almonds #a ,g4-,v4 ,,and ,,immersed ,,in boiling ,,water ,,and ,,washed ,,with ,,white ,,clay ,,so ,,that ,,they ,,appear ,,perfectly ,,white1 ,,add ,,raisins1 flavor with ,,condensed ,,wine ,,or ,,raisin ,,wine ,,and ,,serve ,,it ,,in ,a ,,round ,,dish ,,with ,,crushed #b nuts1 fruit1 bread or cake crumbs ,,sprinkled ,,over ,,it #c4 #a ,v4 ,we peel almonds in the same manner2 the white clay treatment is new to us4 ,g4-,v4 and--which is confusing4 #b ,the original3 confractum--crushed1 but what8 ,g4-,v4 pepper1 for which there is neither authority nor reason4 ,a wine sauce would go well with it or crushed fruit4 ,list4 and ,goll4 ,breadcrumbs4 #c ,this is a perfectly good pudding--one of the very few desserts in ,apicius4 ,with a little sweetening 7supplied probably by the condensed wine7 and some grated lemon for flavor it is quite acceptable as a dessert4 #eh ,,de ,,ambolato ,,cap4 ,,iiii ,ex ,torinus1 not mentioned by the other editors4 ,the sense of this word is not clear4 ,it must be a recipe or a chapter the existence of which was known to ,torinus1 for he says3 ,this entire chapter is wanting in our copy4 ,,iii #ei ,a ,,dish ,,of ,,sow',s ,,matrix ,,vulvul ,,botelli #a ,,entr,,es #b ,,of ,,sow',s ,,matrix #c ,,are ,,made ,,thus3 ,,crush ,,pepper ,,and ,,cumin ,,with ,,two ,,small ,,heads ,,of ,,leek1 ,,peeled1 ,,add ,,to ,,this ,,pulp ,,rue1 ,,broth and the sow's matrix or fresh pork ,,chop1 or crush in mortar very fine ,,then ,,add ,,to ,,this forcemeat ,,incorporating ,,well ,,pepper ,,grains ,,and pine ,,nuts #d ,,fill ,,the ,,casing #e ,,and ,,boil ,,in ,,water with ,,oil ,,and ,,broth for seasoning ,,and ,a ,,bunch ,,of ,,leeks ,,and ,,dill4 #a ,g4-,v4 ,vulvul ,botelli2 ,sch4 ,vulvul isiciata2 ,tor4 ,de ,vulvulis et botellis4 ,see note ,no4 #c4 #b ,v4 ,entres out of respect for the ancients who used them as such2 today we would class such dishes among the hors d'oeuvres chauds4 #c ,v4 ,vulvula1 dim4 for vulva1 sow's matrix4 ,cf4 vulva in dictionary4 ,possible1 also possible that volva is meant--a meat roll1 a croquette4 #d ,v4 ,combinations of chopped nuts and pork still in vogue today2 we use the green pistachios4 #e ,v4 ,the casings which were filled with this forcemeat may have been the sow's matrices1 also caul4 ,the original is vague on the point4 #fj ,,little ,,sausage ,,botellum #a ,,botellum ,,is ,,made ,,of #b ,,hard ,,boiled ,,yolks ,,of ,,egg #c ,,chopped ,,pignolia ,,nuts1 ,,onion ,,and ,,leeks1 ,,raw ,,ground ,,pine #d ,,fine ,,pepper1 ,,stuff ,,in ,,casings ,,and ,,cook ,,in ,,broth ,,and ,,wine #e4 #a ,v4 ,botelli1 or botuli1 are sausage of various kind2 7,french1 ,boudin1 ,english1 ,pudding74 ,originally made of raw blood1 they are in fact1 miniature blood sausage4 ,the absence of meat in the present formula makes me believe that it is not complete1 though hard boiled yolk when properly seasoned and mixed with the right amount of fat1 make a tasty forcemeat for sausage4 #b ,tor4 ,botellum sic fades ex oui2 ,sch4 and ,g4-,v4 sex ovi--the number of eggs is immaterial4 #c ,dann4 ,calf's ,sweetbreads4 #d ,goll4 ,thus crudum--raw blood4 ,thus or tus is either frankincense or the herb1 ground-pine4 ,dann4 ,rosemary4 ,hum4 ,thus crudum lege jus crudum--jus or broth which would make the forcemeat soft4 ,there is no reason for changing thus into jus6 #e ,g4-,v4 ,adicies liquamen et vinum1 et sic coques4 ,tor4 vino decoquas4 ,,iv #fa ,,lucanian ,,sausage ,,lucanic ,,lucanian ,,sausage or meat pudding ,,are ,,made ,,similar ,,to ,,the ,,above3 ,,crush ,,pepper1 ,,cumin1 ,,savory1 ,,rue1 ,,parsley1 ,,condiment1 ,,laurel ,,berries ,,and ,,broth2 ,,mix ,,with ,,finely ,,chopped fresh ,pork ,,and ,,pound ,,well ,,with ,,broth4 ,,to ,,this ,,mixture1 ,,being ,,rich1 ,,add ,,whole ,,pepper ,,and ,,nuts4 ,,when ,,filling ,,casings ,,carefully ,,push ,,the ,,meat ,,through4 ,,hang ,,sausage ,,up ,,to ,,smoke4 ,v4 ,lister's interesting remarks about the makers of these sausages are given in the dictionary4 ,cf4 ,longano4 ,v #fb ,,sausage ,,farcimina ,,pound ,,eggs ,,and ,,brains eggs raw1 brains cooked ,,pine ,,nuts chopped fine ,,pepper whole ,,broth ,,and ,a ,,little ,,laser ,,with ,,which ,,fill ,,the ,,casings4 ,,first ,,parboil ,,the ,,sausage ,,then ,,fry ,,them ,,and ,,serve4 ,v4 ,the directions are vague enough1 but one may recognize in them our modern brain sausage4 #fc ,,another ,,sausage ,,aliter ,,work ,,cooked ,,spelt ,,and ,,finely ,,chopped ,,fresh ,,pork ,,together1 ,,pound ,,it ,,with ,,pepper1 ,,broth ,,and ,,pignolia ,,nuts4 ,,fill ,,the ,,casings1 ,,parboil ,,and ,,fry ,,with ,,salt1 ,,serve ,,with ,,mustard1 ,,or ,,you ,,may ,,cut ,,the ,,sausage ,,in ,,slices ,,and ,,serve ,,on ,a ,,round ,,dish4 #fd ,,another ,,sausage ,,aliter ,,wash ,,spelt ,,and ,,cook ,,it ,,with ,,stock4 ,,cut ,,the ,,fat ,,of ,,the ,,intestines ,,or ,,belly ,,very ,,fine ,,with ,,leeks4 ,,mix ,,this ,,with ,,chopped ,,bacon ,,and ,,finely ,,chopped ,,fresh ,,pork4 ,,crush ,,pepper1 ,,lovage ,,and ,,three ,,eggs ,,and ,,mix ,,all ,,in ,,the ,,mortar ,,with ,,pignolia ,,nuts ,,and ,,whole ,,pepper1 ,,add ,,broth1 ,,fill ,,casings4 ,,parboil ,,sausage1 ,,fry ,,lightly1 ,,or ,,serve ,,them ,,boiled4 ,tor4 and ,tac4 ,serve with pheasant gravy4 ,in the early editions the following formula which thus ends is wanting4 #fe ,,round ,,sausage ,,cirellos ,,isiciatos ,,fill ,,the ,,casings ,,with ,,the ,,best ,,material forcemeat ,,shape ,,the ,,sausage ,,into ,,small ,,circles1 ,,smoke4 ,,when ,,they ,,have ,,taken ,,on 7,,vermillion7 ,,color ,,fry ,,them ,,lightly4 ,,dress ,,nicely ,,garnished ,,on ,a ,,pheasant ,,wine ,,gravy1 ,,flavored1 ,,however1 ,,with ,,cumin4 ,v4 ,in ,tor4 and in the earliest edition this formula has been contracted with the preceding and made one formula4 ,,end ,,of ,,book ,,ii ,,explicit ,,liber ,,secundus ,,apicii ,,artoptus ,tac4 ,,apicius ,book ,,iii ,illustration3 ,,elaborate ,,thermospodium ,a heater for the service of hot foods and drinks in the dining room4 ,hot drinks were mixed and foods were served from apparatus of this kind4 ,the fuel was charcoal4 ,there were public places1 specializing in hot drinks1 called ,thermopolia4 ,this specimen was found at ,stabi1 one of the ill-fated towns destroyed by eruption of ,mt4 ,vesuvius4 ,ntl4 ,mus41 ,naples1 #gbihf2 ,field ,m41 #bdcjg4 ,illustration3 ,,service ,,pan ,round1 with decorated handle4 ,this and the pan with the ,hercules head on handle used in connection with the plain ,thermospodium to serve hot foods in the dining room4 ,hildesheim ,treas4 ,,book ,,iii4 ,,the ,,gardener ,lib4 ,,iii4 ,cepuros ,,chap4 ,i4 ,,to ,,boil ,,all ,,vegetables ,,green4 ,,chap4 ,,ii4 ,,vegetable ,,dinner1 ,,easily ,,digested4 ,,chap4 ,,iii4 ,,asparagus4 ,,chap4 ,,iv4 ,,pumpkin1 ,,squash4 ,,chap4 ,v4 ,,citrus ,,fruit1 ,,citron4 ,,chap4 ,,vi4 ,,cucumbers4 ,,chap4 ,,vii4 ,,melon ,,gourd1 ,,melon4 ,,chap4 ,,viii4 ,,mallows4 ,,chap4 ,,ix4 ,,young ,,cabbage1 ,,sprouts1 ,,cauliflower4 ,,chap4 ,x4 ,,leeks4 ,,chap4 ,,xi4 ,,beets4 ,,chap4 ,,xii4 ,,pot ,,herbs4 ,,chap4 ,,xiii4 ,,turnips1 ,,navews4 ,,chap4 ,,xiv4 ,,horseradish ,,and ,,radishes4 ,,chap4 ,,xv4 ,,soft ,,cabbage4 ,,chap4 ,,xvi4 ,,field ,,herbs4 ,,chap4 ,,xvii4 ,,nettles4 ,,chap4 ,,xviii4 ,,endive ,,and ,,lettuce4 ,,chap4 ,,xix4 ,,cardoons4 ,,chap4 ,,xx4 ,,cow-,,parsnips4 ,,chap4 ,,xxi4 ,,carrots ,,and ,,parsnips4 ,i #ff ,,vegetables1 ,,pot ,,herbs ,,de ,,holeribus ,,to ,,keep ,,all ,,vegetables ,,green4 ,,ut ,,omne ,,holus ,,smaragdinum ,,fiat4 ,,all ,,vegetables ,,will ,,remain ,,green ,,if ,,boiled ,,with ,,cooking ,,soda #a4 #a ,nitrium4 ,method still in use today1 considered injurious to health if copper vessel is used1 but the amount of copper actually absorbed by the vegetable is infinitesimal1 imperceptible even by the taste4 ,copper1 to be actually harmful would have to be present in such quantity as to make enjoyment impossible4 ,,ii #fg ,,vegetable ,,dinner1 ,,easily ,,digested ,,pulmentarium ,,ad ,,ventrem #a ,,all ,,green ,,vegetables ,,are ,,suited ,,for ,,this ,,purpose #b ,,very ,,young #c ,,beets ,,and ,,well ,,matured ,,leeks ,,are ,,parboiled2 ,,arrange ,,them ,,in ,a ,,baking ,,dish1 ,,grind ,,pepper ,,and ,,cumin1 ,,add ,,broth ,,and ,,condensed ,,must1 ,,or ,,anything ,,else ,,to ,,sweeten ,,them ,a ,,little1 ,,heat ,,and ,,finish ,,them ,,on ,a ,,slow ,,fire1 ,,and ,,serve4 #a ,v4 ,ad ventrem1 for the belly1 simple home laxative4 #b ,v4 ,this sentence in ,torinus only4 ,possibly a contraction of the foregoing formula1 ,no4 #ff4 #c ,v4 minutas1 small1 i4e41 young4 #fh ,a ,,similar ,,dish ,,similiter ,,parboil ,,polypody #a ,,root ,,so ,,as ,,to ,,soften ,,them1 ,,cut ,,them ,,into ,,small ,,pieces1 ,,season ,,with ,,ground ,,pepper ,,and ,,cumin1 ,,arrange ,,in ,a ,,baking ,,dish1 ,,finish ,,on ,,the ,,fire ,,and ,,serve #b4 #a ,v4 ,roots of the fern herb4 #b ,v4 ,although these instructions for vegetable dinners are rather vague1 they resemble primitive chartreuses--fancy vegetable dishes developed by the ,carthusian monks to whom flesh eating was forbidden4 ,elsewhere in ,apicius we shall find the chartreuse developed to a remarkable degree4 #fi ,,another ,,laxative ,,aliter ,,ad ,,ventrem #a ,,scrub ,,and ,,wash ,,bundles ,,of ,,beets ,,by ,,rubbing ,,them ,,with ,a ,,little ,,soda #b4 ,,tie ,,them ,,in ,,individual ,,bundles1 ,,put ,,into ,,water ,,to ,,be ,,cooked1 ,,when ,,done1 ,,season ,,with ,,reduced ,,must ,,or ,,raisin ,,wine ,,and ,,cumin1 ,,sprinkle ,,with ,,pepper1 ,,add ,a ,,little ,,oil1 ,,and ,,when ,,hot1 ,,crush ,,polypody ,,and ,,nuts ,,with ,,broth1 ,,add ,,this ,,to ,,the ,,red-,,hot ,,pan1 ,,incorporating ,,it ,,with ,,the ,,beets1 ,,take ,,off ,,the ,,fire ,,quickly ,,and ,,serve4 #a ,this formula wanting in ,tor4 #b ,v4 ,ingenious method to skin tender root vegetables1 still in vogue today4 ,we remove the skin of tender young root vegetables1 carrots1 beets1 etc41 by placing them in a towel1 sprinkling them with rock salt and shaking them energetically4 ,the modern power vegetable peeler is really built on the same principle1 only instead of salt 7which soon melts7 carborundum or rough concrete surfaces are used1 against which surfaces the vegetables are hurled by the rotary motion2 often enough1 too much of the skin is removed1 however4 #gj ,,beets ,,la ,,varro ,,betaceos ,,varronis #a ,,varro ,,beets1 ,,that ,,is1 ,,black ,,ones #b ,,of ,,which ,,the ,,roots ,,must ,,be ,,cleaned ,,well1 ,,cook ,,them ,,with ,,mead ,,and ,a ,,little ,,salt ,,and ,,oil2 ,,boil ,,them ,,down ,,in ,,this ,,liquor ,,so ,,that ,,the ,,roots ,,are ,,saturated ,,thereby2 ,,the ,,liquid ,,itself ,,is ,,good ,,drinking4 ,,it ,,is ,,also ,,nice ,,to ,,cook ,a ,,chicken ,,in ,,with ,,them4 #a ,g4-,v4 ,betacios2 ,tor4 ,b4 ,varrones4 ,probably named for ,varro1 the writer on agriculture4 #b ,roots on the order of parsnips1 salsify1 oysterplant4 #ga ,,another ,,laxative ,,aliter ,,ad ,,ventrem ,,another ,,vegetable ,,dish1 ,,promoting ,,good ,,health2 ,,wash ,,celery1 ,,greens ,,and ,,roots1 ,,and ,,dry ,,it ,,in ,,the ,,sun3 ,,then ,,also ,,cook ,,the ,,tender ,,part ,,and ,,head ,,of ,,leeks ,,in ,a ,,new #a ,,pot1 ,,allowing ,,the ,,water ,,to ,,boil ,,down ,,one ,,third ,,of ,,its ,,volume4 ,,thereupon ,,grind ,,pepper ,,with ,,broth ,,and ,,honey ,,in ,,equal ,,amounts ,,properly ,,measured1 ,,mix ,,it ,,in ,,the ,,mortar ,,with ,,the ,,water ,,of ,,the ,,cooked ,,celery1 ,,strain1 ,,boil ,,again ,,and ,,use ,,it ,,to ,,mask ,,the cooked ,,celery ,,with4 ,,if ,,desired1 ,,add the sliced root of the ,,celery ,,to ,,it #b4 #a ,v4 new1 i4e41 cook leeks in a separate sauce pan2 ,,not together with the celery1 which1 as the original takes for granted1 must be cooked also4 #b ,v4 ,we would leave the honey out1 make a cream sauce from the stock1 or1 adding bouillon1 tie same with a little flour and butter1 and would call the dish ,stewed ,celery and ,leeks4 ,the ancient method is entirely rational because the mineral salts of the vegetables are preserved and utilized 7invariably observed by ,apicius7 which today are often wasted by inexperienced cooks who discard these precious elements with the water in which vegetables are boiled4 ,,iii #gb ,,asparagus ,,asparagos ,,asparagus ,tor4 ,,in ,,order ,,to ,,have ,,it ,,most ,,agreeable ,,to ,,the ,,palate ,,must ,,be peeled1 washed and ,,dried #a ,,and ,,immersed ,,in ,,boiling ,,water ,,backwards #b #c4 #a ,v4 ,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 cooked4 ,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 temperatures4 ,the various editions all agree3 asparagos siccabis2 ,schuch1 however1 says3 ,for the insane siccabis ,i substitute siciabis1 isiciabis1 prepare with sicio 8 and cook4 ,he even goes on to interpret it cucabis from the ,greek kouki1 cocoanut milk1 and infers that the asparagus was first cooked in cocoanut milk and then put back into water1 a method we are tempted to pronounce insane4 #b ,v4 ,backwards6 ,g4-,v4 rursum in calidam2 ,tac4 rursus in aquam calidam2 ,tor4 ac rursus 444 ,this word has caused us some reflection1 but the ensuing discovery made it worth while4 ,rursus has escaped the attention of the other commentators4 ,in this case rursus means backwards1 being a contraction from revorsum1 h4e4 reversum4 ,the word is important enough to be observed4 ,apicius evidently has the right way of cooking the fine asparagus4 ,the stalks1 after being peeled and washed must be bunched together and tied according to sizes1 and the bunches must be set into the boiling water backwards1 that is1 they must stand upright with the heads protruding from the water4 ,the heads will be made tender above the water line by rising steam and will be done simultaneously with the harder parts of the stalks4 ,we admit1 we have never seen a modern cook observe this method4 ,they usually boil the tender heads to death while the lower stalks are still hard4 ,though this formula is incomplete 7it fails to state the sauce to be served1 also that the asparagus must be peeled and bunched1 that the water must contain salt1 etc47 it is one of the neatest formul in ,apicius4 ,it is amusing to note how the author herein unconsciously reveals what a poor litrateur but what a fine cook he is4 ,this is characteristic of most good practitioners4 ,one may perfectly master the vast subject of cookery1 yet one may not be able to give a definition of even a single term1 let alone the ability to exactly describe one of the many processes of cookery4 ,real poets often are in the same predicament2 none of them ever explained the art satisfactorily4 #c ,g4-,v4 add to the formula callosiores reddes--give back eliminate the harder ones4 ,this sentence belongs to the next article4 ,and ,torinus1 similar to ,humelbergius1 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 him4 ,,iv #gc ,,pumpkin1 ,,squash ,,cucurbitas ,,to ,,have ,,the ,,harder ,,ones ,,palatable1 ,,do ,,this3 #a ,cut the fruit into pieces1 boil and ,,squeeze ,,the ,,water ,,out ,,of ,,the ,,boiled ,,fruit ,,and ,,arrange the pieces ,,in ,a ,,baking ,,dish4 ,,put ,,in ,,the ,,mortar ,,pepper1 ,,cumin ,,and ,,silphium1 ,,that ,,is1 ,a ,,very ,,little ,,of ,,the ,,laser ,,root ,,and ,a ,,little ,,rue1 ,,season ,,this ,,with ,,stock1 ,,measure ,a ,,little ,,vinegar ,,and ,,mix ,,in ,a ,,little ,,condensed ,,wine1 ,,so ,,that ,,it ,,can ,,be ,,strained #b ,,and ,,pour ,,this ,,liquid ,,over ,,the ,,fruit ,,in ,,the ,,baking ,,dish2 ,,let ,,it ,,boil ,,three ,,times1 ,,retire ,,from ,,the ,,fire ,,and ,,sprinkle ,,with ,,very ,,little ,,ground ,,pepper4 #a ,cf4 note #c to ,no4 #gb4 #b ,list4 ,ut coloretur--to give it color2 ,tor4 ut ius coletur--from colo--to strain1 to filter4 ,cf4 also note #b to ,no4 #ee4 #gd ,,pumpkin ,,like ,,dasheens ,,aliter ,,cucurbitas ,,iure ,,colocasiorum #a ,,boil ,,the ,,pumpkin ,,in ,,water ,,like ,,colocasia2 ,,grind ,,pepper1 ,,cumin ,,and ,,rue1 ,,add ,,vinegar ,,and ,,measure ,,out ,,the ,,broth ,,in ,a ,,saucepan4 ,,the ,,pumpkin ,,pieces nicely cut ,,water ,,pressed ,,out are arranged ,,in ,a ,,saucepan ,,with ,,the ,,broth ,,and ,,are ,,finished ,,on ,,the ,,fire ,,while ,,the ,,juice ,,is ,,being ,,tied ,,with ,a ,,little ,,roux4 ,,before ,,serving ,,sprinkle ,,with ,,pepper #b4 #a ,v4 ,colocasia ,antiquorum belonging to the dasheen or taro family1 a valuable tuber1 again mentioned in ,no4 #agb1 #baf1 #bdd and #cbb4 ,cf4 various notes1 principally that to ,no4 #cbb4 ,also see ,u4 ,s4 ,dept4 of ,agr4 ,farmer's ,bulletin ,no4 #acif1 p4 #b4 ,this is a new and commercially and gastronomically important root vegetable1 the flavor reminding of a combination of chestnuts and potatoes1 popularly known as ,chinese potatoes which has been recently introduced by the ,u4 ,s4 ,government from the ,west ,indies where it received the name1 ,dasheen1 derived from de ,chine--from ,china4 #b ,tor4 continues without interruption into the next formula4 #ge ,,pumpkin1 ,,alexandrine ,,style ,,aliter ,,cucurbitas ,,more ,,alexandrino ,,press ,,the ,,water ,,out ,,of ,,the ,,boiled ,,pumpkin1 ,,place ,,in ,a ,,baking ,,dish1 ,,sprinkle ,,with ,,salt1 ,,ground ,,pepper1 ,,cumin1 ,,coriander ,,seed1 ,,green ,,mint ,,and ,a ,,little ,,laser ,,root2 ,,season ,,with ,,vinegar4 ,,now ,,add ,,date ,,wine ,,and ,,pignolia ,,nuts ,,ground ,,with ,,honey1 ,,vinegar ,,and ,,broth1 ,,measure ,,out ,,condensed ,,wine ,,and ,,oil1 ,,pour ,,this ,,over ,,the ,,pumpkin ,,and ,,finish ,,in ,,this ,,liquor ,,and ,,serve1 ,,sprinkle ,,with ,,pepper ,,before ,,serving4 #gf ,,boiled ,,pumpkin ,,aliter ,,cucurbitas ,,elixatas ,boiled ,pumpkin ,,stewed ,,in ,,broth ,,with ,,pure ,,oil4 #gg ,,fried ,,pumpkin ,,aliter ,,cucurbitas ,,frictas ,fried pumpkin served with ,,simple ,,wine ,,sauce ,,and ,,pepper4 #gh ,,another ,,way1 ,,boiled ,,and ,,fried ,,aliter ,,cucurbitas ,,elixatas ,,et ,,frictas ,,boiled ,,pumpkin ,,fried ,,is ,,placed ,,in ,a ,,baking ,,pan4 ,,season ,,with ,,cumin ,,wine1 ,,add ,a ,,little ,,oil2 ,,finish ,,on ,,the ,,fire ,,and ,,serve4 #gi ,,another ,,way1 ,,mashed ,,cucurbitas ,,frictas ,,tritas ,,fried #a ,,pumpkin1 ,,seasoned ,,with ,,pepper1 ,,lovage1 ,,cumin1 ,,origany1 ,,onion1 ,,wine ,,broth ,,and ,,oil3 ,,stew ,,the ,,pumpkin in this ,,in ,a ,,baking ,,dish1 ,,tie ,,the ,,liquid ,,with ,,roux mash ,,and ,,serve ,,in ,,the ,,dish4 #a ,v4 ,baking the fruit reduces the water contents1 renders the pure more substantial4 ,g4-,v4 ,tritas--mashed4 ,tor4 connects tritas up with pepper1 hence it is doubtful whether this dish of pumpkin is mashed pumpkin4 #hj ,,pumpkin ,,and ,,chicken ,,cucurbitas ,,cum ,,gallina ,stew the pumpkin with a hen1 garnish with ,,hard-,,skinned ,,peaches1 ,,truffles2 ,,pepper1 ,,carraway1 ,,and ,,cumin1 ,,silphium ,,and ,,green ,,herbs1 ,,such ,,as ,,mint1 ,,celery1 ,,coriander1 ,,pennyroyal1 ,,cress1 ,,wine #a ,,oil ,,and ,,vinegar4 #a ,tor4 ,vinum vel oleum2 ,list4 vinum1 mel1 oleum4 ,v #ha ,,citron ,,citrium #a ,,for ,,the ,,preparation ,,of ,,citron ,,fruit ,,we ,,take ,,siler #b ,,from ,,the ,,mountains1 ,,silphium1 ,,dry ,,mint1 ,,vinegar ,,and ,,broth4 #a ,list4 ,citrini--a lemon or cucumber squash4 #b ,tor4 ,silerem2 ,list4 sil1 which is hartwort1 a kind of cumin or mountain fennel4 ,,vi #hb ,,cucumbers ,,cucumeres ,stew the ,,peeled ,,cucumbers ,,either ,,in ,,broth #a ,,or ,,in ,a ,,wine ,,sauce2 and ,,you ,,will ,,find ,,them ,,to ,,be ,,tender ,,and ,,not ,,causing ,,indigestion4 #a ,usually cucumbers are parboiled in water and then finished in broth2 most often after being parboiled they are stuffed with forcemeat and then finished in broth4 #hc ,,cucumbers ,,another ,,way ,,aliter ,,cucumeres ,,rasos ,peeled cucumbers are ,,stewed ,,with ,,boiled ,,brains1 ,,cumin ,,and ,a ,,little ,,honey4 ,,add ,,some ,,celery ,,seed1 ,,stock ,,and ,,oil1 ,,bind ,,the ,,gravy ,,with ,,eggs #a ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,tor4 bis obligabis--tie twice--for which there is no reason1 except in case the sauce should curdle4 ,list4 oleo elixabis--fry in oil--obviously wrong1 as the materials for this stew are already cooked4 ,sch4 ovis obligabis--bind with eggs--which is the thing to do in this case4 #hd ,,another ,,cucumber ,,recipe ,,aliter ,,cucumeres ,,cucumbers1 ,,pepper1 ,,pennyroyal1 ,,honey ,,or ,,condensed ,,must1 ,,broth ,,and ,,vinegar2 ,,once ,,in ,a ,,while ,,one ,,adds ,,silphium4 ,sounds like a fancy dressing for raw sliced cucumbers1 though there are no directions to this effect4 ,,vii #he ,,melon-,,gourd ,,and ,,melons ,,pepones ,,et ,,melones ,,pepper1 ,,pennyroyal1 ,,honey ,,or ,,condensed ,,must1 ,,broth ,,and ,,vinegar2 ,,once ,,in ,a ,,while ,,one ,,adds ,,silphium4 ,same as #hd2 which confirms above theory4 ,it is quite possible that melons were eaten raw with this fancy dressing4 ,many people enjoy melons with pepper and salt1 or1 in salad form with oil and vinegar4 ,gourds1 however1 to be palatable1 must be boiled and served either hot or cold with this dressing4 ,,viii #hf ,,mallows ,,malvas ,,the ,,smaller ,,mallows are prepared ,,with ,,garum #a1 ,,stock #b ,,oil ,,and ,,vinegar2 ,,the ,,larger ,,mallows prepare ,,with ,a ,,wine ,,sauce1 ,,pepper ,,and ,,stock1 adding ,,condensed ,,wine ,,or ,,raisin ,,wine4 #a ,tor4 ,garum2 ,list4 ,oenogarum4 #b ,liquamen--depending upon the mode of serving the mallows1 hot or cold4 ,,ix #hg ,,young ,,cabbage1 ,,sprouts #a ,,cymas ,,et ,,cauliculos #b ,boil the ,,sprouts2 #a season with ,,cumin #c1 ,,salt1 ,,wine ,,and ,,oil2 ,,if ,,you ,,like add ,,pepper1 ,,lovage1 ,,mint1 ,,rue1 ,,coriander2 ,,the ,,tender ,,leaves ,,of ,,the ,,stalks stew ,,in ,,broth2 ,,wine ,,and ,,oil ,,be ,,the ,,seasoning4 #a ,including1 perhaps1 cauliflower and broccoli4 #b ,list4 ,cim ,coliculi4 ,nunc crudi cum condimentis nunc elixati inferentur4 ,served sometimes raw with dressing1 sometimes boiled4 #c ,cumin or carraway seed is still used today in the preparation of the delicious ,bavarian cabbage which also includes wine and other spices4 #hh ,,another ,,way ,,aliter ,,cut ,,the ,,stalks ,,in ,,half ,,and ,,boil ,,them4 ,,the ,,leaves ,,are ,,mashed ,,and ,,seasoned ,,with ,,coriander1 ,,onion1 ,,cumin1 ,,pepper1 ,,raisin ,,wine1 ,,or ,,condensed ,,wine ,,and ,a ,,little ,,oil4 ,very sensible way of using cabbage stalks that are usually thrown away4 ,note the almost scientific procedure3 the stalks are separated from the leaves1 split to facilitate cooking2 they are cooked separately because they require more time than the tender greens4 ,our present method appears barbarous in comparison4 ,we quarter the cabbage head1 and either boil it or steam it4 ,as a result either the tender leaves are cooked to death or the stems are still hard4 ,the overcooked parts are not palatable1 the underdone ones indigestible4 ,such being the case1 our boiled cabbage is a complete loss1 unless prepared the ,apician way4 #hi ,,another ,,way ,,aliter ,,the ,,cooked #a ,,stalks ,,are ,,placed ,,in ,a baking ,,dish2 ,,moisten ,,with ,,stock ,,and ,,pure ,,oil1 ,,season ,,with ,,cumin1 ,,sprinkle #b ,,with ,,pepper1 ,,leeks1 ,,cumin1 ,,and ,,green ,,coriander all ,,chopped ,,up4 #a ,tor4 ,coliculi assati--saut1 fried2 7,remember3 ,choux de ,bruxelles saut7 ,list4 elixati--boiled4 ,g4-,v4 ,cauliculi elixati4 #b ,tor4 ,superasperges2 ,g4-,v4 piper asperges4 ,sounds like a salad of cooked cabbage4 ,the original leaves us in doubt as to the temperature of the dish4 #ij ,,another ,,way ,,aliter ,,the ,,vegetable1 ,,seasoned ,,and ,,prepared ,,in ,,the ,,above ,,way ,,is ,,stewed ,,with ,,parboiled ,,leeks4 #ia ,,another ,,way ,,aliter ,,to ,,the ,,sprouts ,,or ,,stalks1 ,,seasoned ,,and ,,prepared ,,as ,,above1 ,,are ,,added ,,green ,,olives ,,which ,,are ,,heated ,,likewise4 #ib ,,another ,,way ,,aliter ,,prepare ,,the ,,sprouts ,,in ,,the ,,above ,,way1 ,,cover ,,them ,,with ,,boiled ,,spelt ,,and ,,pine ,,nuts #a ,,and ,,sprinkle #b ,,with ,,raisins4 #a ,the nuts should not astonish us4 ,the ,french today have a delicious dish1 ,choux de ,bruxelles aux ,marrons--,brussels ,sprouts with ,chestnuts4 ,sprouts and chestnuts are1 of course1 cooked separately2 the lightly boiled sprouts are saut in butter2 the chestnuts parboiled1 peeled1 and finished in stock with a little sugar or syrup1 tossed in butter and served in the center of the sprouts4 ,the ,apician formula with cereal and raisins added is too exotic to suit our modern taste1 but without a question is a nutritious dish and complete from a dietetic point of view4 #b ,tor4 ,superasperges2 ,g4-,v4 piper asperges4 ,x #ic ,,leeks ,,porros ,,well ,,matured ,,leeks #a ,,are ,,boiled ,,with ,a ,,pinch ,,of ,,salt #b ,,in combined ,,water ,,and ,,oil #c4 ,,they ,,are ,,then ,,stewed ,,in ,,oil ,,and ,,in ,,the ,,best ,,kind ,,of ,,broth1 ,,and ,,served4 #a ,tor4 ,poros bene maturos2 ,g4-,v4 maturos fieri4 #b ,one of the rare instances where ,apicius mentions salt in cookery1 i4e41 salt in a dry form4 ,pugnum salis--a fist of salt--he prescribes here4 ,usually it is liquamen--broth1 brine--he uses4 #c ,tor4 is correct in finishing the sentence here4 ,g4-,v4 continue et eximes41 which is the opening of the next sentence1 and it makes a difference in the formula4 #id ,,another ,,way ,,to ,,cook ,,leeks ,,aliter ,,porros ,,wrap ,,the ,,leeks ,,well ,,in ,,cabbage ,,leaves1 ,,having ,,first ,,cooked ,,them ,,as ,,directed ,,above #a ,,and ,,then ,,finish ,,them ,,in ,,the ,,above ,,way4 #a ,tor4 in primis--first2 ,list41 ,g4-,v4 in prunis--hot embers4 #ie ,,another ,,way ,,aliter ,,porros ,,cook ,,the ,,leeks ,,with laurel ,,berries #a1 and otherwise treat them ,,and ,,serve ,,as ,,above4 #a ,tor4 ,porros in bacca coctos2 ,list4 in cacabo--cooked in a casserole2 ,sch4 bafa embama--steeped1 marinated 7in oil72 ,g4-,v4 in baca coctos4 ,another way to read this3 baca et fab--with beans--is quite within reason4 ,the following formula1 #if1 is perhaps only a variant of the above4 ,brandt3 with olives1 referring to ,no4 #ia as a precedent4 #if ,,leeks ,,and ,,beans ,,aliter ,,porros ,,after ,,having ,,boiled ,,the ,,leeks ,,in ,,water1 green string ,,beans ,,which ,,have ,,not ,,yet ,,been ,,prepared ,,otherwise1 ,,may ,,be ,,boiled in the leek water #a ,,principally ,,on ,,account ,,of ,,the ,,good ,,taste ,,they ,,will ,,acquire2 ,,and ,,may ,,then ,,be ,,served ,,with ,,the ,,leeks4 #a ,apicius needed no modern science of nutrition to remind him of the value of the mineral salts in vegetables4 ,,xi #ig ,,beets ,,betas ,,to ,,make ,a ,,dish ,,of ,,beets ,,that ,,will ,,appeal ,,to ,,your ,,taste #a ,,slice the beets1 #b with ,,leeks ,,and ,,crush ,,coriander ,,and ,,cumin2 ,,add ,,raisin ,,wine #c1 ,,boil ,,all ,,down ,,to ,,perfection3 ,,bind ,,it1 ,,serve the beets ,,separate ,,from ,,the ,,broth1 ,,with ,,oil ,,and ,,vinegar4 #a ,sentence in ,tor42 wanting in ,list4 et al4 #b ,list4 ,no mention of beets is made in this formula2 therefore1 it may belong to the foregoing leek recipes4 ,v4 ,this is not so4 ,here the noun is made subject to the first verb1 as is practiced frequently4 ,moreover1 the mode of preparation fits beets nicely1 except for the flour to which we object in note #c1 below4 ,to cook beets with leeks1 spices and wine and serve them 7cold7 with oil and vinegar is indeed a method that cannot be improved upon4 #c ,tac41 ,tor41 ,list41 ,g4-,v4 uvam passam1 ,farinam--raisins and flour--for which there is no reason4 ,sch4 varianam--raisin wine of the ,varianian variety2 ,bas4 ,phariam4 ,v4 inclined to agree with ,sch4 and ,bas4 #ih ,,another ,,way ,,aliter ,,betas ,,elixas ,,cook ,,the ,,beets ,,with ,,mustard seed ,,and ,,serve ,,them ,,well ,,pickled ,,in ,a ,,little ,,oil ,,and ,,vinegar4 ,v4 ,add bay leaves1 cloves1 pepper grains1 sliced onion and a little sugar1 and you have our modern pickled beets4 ,,xii #ii ,,green ,,vegetables1 ,,pot ,,herbs ,,olisera #a ,the greens ,,tied ,,in ,,handy ,,bundles1 ,,cooked ,,and ,,served ,,with ,,pure ,,oil2 ,,also ,,proper ,,with ,,fried ,,fish4 #a ,tac4 ,olisera2 ,tor4 ,olifera 7sev mauis olyra7 ,tor4 is mistaken4 ,hum41 ,list4 ,olisatra2 7old ,ms4 note in our ,hum4 copy3 ,alessandrina uulg7 from olusatrum--olus--pot herbs1 cabbage1 turnips4 ,g4-,v4 ,holisera1 from holus1 i4e4 olus and from olitor one who raises pot herbs4 ,,xiii #ajj ,,turnips ,,or ,,navews ,,rapas ,,sive ,,napos ,turnips are ,,cooked soft1 the water is ,,squeezed out2 then ,,crush ,a ,,good ,,amount ,,of ,,cumin ,,and ,a ,,little ,,rue1 ,,add ,,parthican #a ,,laser ,,or #b ,,vinegar1 ,,stock1 ,,condensed ,,wine ,,and ,,oil #c ,,heat ,,moderately ,,and ,,serve4 #a i4e4 ,persian laser2 ,list4 laser1 ,parthicum2 7the comma makes a difference67 ,sch4 particum--a part4 #b ,tac41 ,tor4 vel acetum2 ,list4 ,g4-,v4 mel1 acetum4 ,another comma2 and honey instead of or4 ,v4 ,we doubt this3 the vinegar is an alternative1 for it takes the place of the more expensive ,persian laser 7which was an essence of the laser root1 often diluted with vinegar74 #c ,list41 ,g4-,v4 oleum modice3 fervere2 ,tor4 oleum1 qu modice fervere facias4 ,again note ,lister's punctuation here and in the foregoing notes4 ,the misplaced commas and colons raise havoc with the formul everywhere4 ,torinus1 who in his preface complains that his authority has no punctuation whatsoever and thereby indicates that it must have been a very ancient copy1 7at least prior to the #aejc ,tac4 ed47 is generally not far from the mark4 ,it is also doubtful that the variants are by him1 as is claimed by ,list4 ,in this instance1 indeed1 ,tor4 is again correct4 #aja ,,another ,,way #a ,,aliter ,,rapas ,,sive ,,napos ,the turnips are ,,boiled1 ,,served ,,dressed ,,with ,,oil1 ,,to ,,which1 ,,if ,,desired1 ,,you ,,may ,,add ,,vinegar #b4 #a ,tor4 ad delitias--delightful4 #b ,v4 ,presumably served cold1 as a salad2 cf4 ,no4 #abb4 ,,xiv #ajb ,,radishes ,,raphanos ,,pepper ,,the ,,radishes ,,well2 ,,or1 ,,equally ,,well3 ,,grate ,,it ,,with ,,pepper ,,and ,,brine4 ,sch41 ,g4-,v4 ,rafanos2 ,raphanos agria1--a kind of horseradish2 ,plinius3 h4e4 raphanus sylvestris4 ,,xv #ajc ,,soft ,,cabbage ,,olus ,,molle ,,the ,,cabbage ,,is ,,cooked ,,with ,,pot ,,herbs ,,in ,,soda ,,water2 ,,press the water out ,,chop ,,it ,,very ,,fine3 now ,,crush ,,pepper1 ,,lovage1 ,,dry ,,satury ,,with ,,dry ,,onions1 ,,add ,,stock1 ,,oil ,,and ,,wine4 #ajd ,,another ,,mashed ,,green ,,vegetable ,,alter ,,olus ,,molle ,,ex ,,apio ,,cook ,,celery ,,in ,,soda ,,water1 ,,squeeze water out ,,chop ,,fine4 ,,in ,,the ,,mortar ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,onion and mix with ,,wine ,,and ,,stock1 ,,adding ,,some ,,oil4 ,,cook ,,this ,,in ,,the ,,boiler #a ,,and ,,mix ,,the ,,celery ,,with ,,this ,,preparation4 #a in pultario4 ,the pultarius is a pot in which cereals were boiled2 from puls--porridge1 pap4 #aje ,,another ,,mashed ,,vegetable ,,aliter ,,olus ,,molle ,,ex ,,lactucis ,,cook ,,the ,,lettuce ,,leaves ,,with ,,onion ,,in ,,soda ,,water1 ,,squeeze the water out ,,chop ,,very ,,fine2 ,,in ,,the ,,mortar ,,crush ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,dry ,,mint1 ,,onion2 ,,add ,,stock1 ,,oil ,,and ,,wine4 #ajf ,,to ,,prevent ,,mashed ,,vegetables ,,from ,,turning ,,olus ,,molle ,,ne ,,arescat #a ,,it ,,will ,,be ,,required ,,above ,,all ,,to ,,clean ,,the ,,vegetables ,,well1 ,,to ,,cut ,,off ,,all ,,decayed ,,parts ,,and ,,to ,,cover the cooked vegetables ,,with ,,wormwood ,,water4 #a ,tor4 ne 444 exarescat1 the difference in the meaning is immaterial4 ,,xvi #ajg ,,field ,,herbs ,,herb ,,rustic ,,field ,,and ,,forest #a ,,herbs ,,are ,,prepared #b either raw ,,with ,,stock #c ,,oil ,,and ,,vinegar as a salad1 #d ,,or ,,as ,a ,,cooked ,,dish #e ,,by ,,adding ,,pepper1 ,,cumin ,,and ,,mastich ,,berries4 #a ,tor4 ac sylvestres2 ,v4 ,german1 ,feldsalat4 #b ,tor4 parantur2 wanting in other editions4 #c ,liquamine1 here interpreted as brine4 #d ,tac41 ,sch41 et al4 a manu2 ,tor4 vel manu--because eaten with the hand4 #e ,tor4 vel in patina4 ,,xvii #ajh ,,nettles ,,urtic ,,the ,,female ,,nettles1 ,,when ,,the ,,sun ,,is ,,in ,,the ,,position ,,of ,,the ,,aries1 ,,is ,,supposed ,,to ,,render ,,valuable ,,services ,,against ,,ailments ,,of ,,various ,,kinds #a4 #a ,tac41 ,list41 ,sch41 et al4 adversus gritudinem4 ,barthius3 ,quam gritudinem8 etc41 etc4 ,tor4 plurifarias6 ,reinsenius3 ad arcendum morbum1 etc41 etc4 ,hum4 scilicet quamcunque hoc est 444 etc41 etc41 etc4 ,g4-,v4 si voles4 ,v4 ,this innocent little superstition about the curative qualities of the female nettle causes the savants to engage in various speculations4 ,nettles are occasionally eaten as vegetables on the ,continent4 ,,xviii #aji ,,endives ,,and ,,lettuce ,,intuba ,,et ,,lactuc ,,endives are dressed ,,with ,,brine1 ,a ,,little ,,oil ,,and ,,chopped ,,onion1 ,,instead ,,of ,,the ,,real ,,lettuce #a ,,in ,,winter ,,time ,,the ,,endives ,,are ,,taken ,,out ,,of ,,the ,,pickle #b and are dressed ,,with ,,honey ,,or ,,vinegar4 #a ,hum4 pro lactucis uere2 ,tor4 p4 l4 accipint2 ,g4-,v4 p4 l4 vero 7separated by period7--all indicating that endives are a substitute for lettuce when this is not available4 #b ,cf4 ,rx ,no4 #bg1 also ,nos4 #bb and #bc4 #aaj ,,lettuce ,,salad1 ,,field ,,salad ,,agrestes ,,lactuc #a ,dress it ,,with ,,vinegar ,,dressing ,,and ,a ,,little ,,brine ,,stock2 ,,which ,,helps ,,digestion ,,and ,,is ,,taken ,,to ,,counteract ,,inflation #b4 #a ,tor4 sic2 ,hum4 agri l42 ,tac4 id42 ,sch4 and ,g4-,v4 have acri as an adjective to vinegar1 the last word in the preceding formula4 #b ,list4 and ,hum4 continuing3 ,and this salad will not hurt you2 but ,tor41 ,sch4 and ,g4-,v4 use this as a heading for the following formula4 #aaa ,a ,,harmless ,,salad ,,ne ,,lactuc ,l,,dant ,and in order that the lettuce may not hurt you take 7with it or after it7 the following preparation #a #b ,,ounces ,,of ,,ginger1 #a ,,ounce ,,of ,,green ,,rue1 #a ,,ounce ,,of ,,meaty ,,dates1 #ab ,,scruples ,,of ,,ground ,,pepper1 #a ,,ounce ,,of ,,good ,,honey1 ,,and #h ,,ounces ,,of ,,either ,,thiopian ,,or ,,syrian ,,cumin4 ,,make ,,an ,,infusion ,,of ,,this ,,in ,,vinegar1 ,,the ,,cumin ,,crushed1 ,,and ,,strain4 ,,of ,,this ,,liquor ,,use ,a ,,small ,,spoonful ,,mix ,,it ,,with ,,stock ,,and ,a ,,little ,,vinegar3 ,,you ,,may ,,take ,a ,,small ,,spoonful ,,after ,,the ,,meal #b4 #a ,tac4 and ,tor4 ,ne lactuc ldant take it cum zingiberis uncijs duabus1 etc4 ,hum41 ,list41 ,g4-,v4 cumini unc4 ,,ii4 ,they and ,sch4 read the cum of ,tac4 and ,tor4 for cumini1 overlooking the fact that the recipe later calls for ,aethopian or ,syrian cumin as well4 ,this shifts the weights of the various ingredients from the one to the other1 completely upsetting the sense of the formula4 #b ,goll4 ignores this passage completely4 ,v4 ,this is another of the medical formul that have suffered much by experimentation and interpretation through the ages4 ,it seems to be an aromatic vinegar for a salad dressing1 and1 as such1 a very interesting article1 reminding of our present tarragon1 etc41 vinegars4 ,to be used judiciously in salads4 ,again1 as might be expected1 the medicinal character of the formula inspires the medieval doctors to profound meditation and lively debate4 ,cf4 ,rx ,nos4 #cd and #ajh4 ,,xix #aab ,,cardoons ,,cardui ,,cardoons are eaten with a dressing of ,,briny ,,broth1 ,,oil1 ,,and ,,chopped hard ,,eggs4 ,v4 ,precisely as we do today3 ,french dressing and hard boiled eggs4 ,we do not forget pepper1 of course4 ,perhaps the ancient briny broth contained enough of this and of other ingredients1 such as fine condiments and spices to make the dressing perfect4 #aac ,,another ,dressing for ,,cardoons ,,aliter ,,carduos ,,rue1 ,,mint1 ,,coriander1 ,,fennel--,,all ,,green--,,finely ,,crushed2 ,,add ,,pepper1 ,,lovage1 ,,and #a ,,brine ,,and ,,oil #b4 #a ,tac4 and ,tor4 vel42 ,list41 ,sch41 ,g4-,v4 mel--honey--which would spoil this fine vinaigrette or cold fines herbes dressing4 ,however1 even nowadays1 sugar is quite frequently added to salad dressings4 #b ,gollmer claims that this dressing is served with cooked cardoons1 the recipe for which follows below4 ,this is wanting in ,tor4 #aad ,,boiled ,,cardoons ,,aliter ,,carduos ,,elixos ,are served with ,,pepper1 ,,cumin1 ,,broth ,,and ,,oil4 ,,xx #aae 7,,cow-7 ,,parsnips 8 ,,spondyli ,,vel ,,fonduli #a ,,cow-,,parsnips ,,are ,,fried and eaten ,,with ,a ,,simple ,,wine ,,sauce4 #a ,tac4 ,spondili uel fonduli and ,sphon 4442 ,tor4 as above2 ,hum4 ,spongioli uel funguli2 ,list41 id42 ,sch4 ,sfondili uel funguli2 ,g4-,v4 ,sphondyli uel funduli4 ,cf4 note to ,nos4 #df1 #aba1 #abb4 #aaf ,,another ,,way ,,aliter ,,boil ,,the ,,parsnips ,,in ,,salt ,,water and season them ,,with ,,pure ,,oil #a1 ,,chopped ,,green ,,coriander ,,and ,,whole ,,pepper4 #a ,tac4 ,oleo mero2 ,other editors3 ,oleo1 mero4 ,v4 ,the comma is misplaced4 #aag ,,another ,,way ,,aliter ,,prepare ,,the ,,boiled ,,parsnips ,,with ,,the ,,following ,,sauce3 ,,celery ,,seed1 ,,rue1 ,,honey1 ,,ground ,,pepper1 ,,mixed ,,with ,,raisin ,,wine1 ,,stock ,,and ,a ,,little ,,oil2 ,,bind ,,this ,,with ,,roux bring to a boiling point1 immerse parsnips ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #aah ,,another ,,way ,pure of ,parsnips #a ,,aliter ,,mash ,,the ,,parsnips1 add ,,cumin1 ,,rue1 ,,stock1 ,a ,,little ,,condensed ,,wine1 ,,oil1 ,,green ,,coriander and ,,leeks ,,and ,,serve2 ,,goes ,,well ,,with ,,salt ,,pork #b4 #a ,again faulty punctuation obscures the text4 ,carefully compare the following3 ,tac4 and ,tor4 ,spondylos teres1 cuminum1 etc4 ,hum41 ,list4 and ,g4-,v4 ,s4 teres cuminum1 i4e4 crush the cumin4 ,sch4 ,s4 tores--dry1 parch6 #b ,inferes pro salso--serve with salt pork or bacon1 or1 instead of--,salsum--salt pork4 ,dann4 ,well seasoned with salt6 ,sch4 infares pro salsa4 ,for further confirmation of salsum cf4 ,rx ,nos4 #adh-aeb4 #aai ,,another ,,way ,,aliter ,,boil ,,the ,,parsnips sufficiently1 if ,,hard #a then ,,put ,,them ,,in ,a ,,sauce ,,pan ,,and ,,stew ,,with ,,oil1 ,,stock1 ,,pepper1 ,,raisin ,,wine1 ,,strain #b ,,and ,,bind ,,with ,,roux4 #a ,tor4 prduratos2 ,list4 prdurabis4 ,how can they be hardened8 ,it may perhaps stand for parboil4 ,we agree with ,tor4 that the hard ones 7prduratos7 must be cooked soft4 #b ,tor4 and ,tac4 ,colabis--strain2 ,list4 and ,g4-,v4 ,colorabis--color4 ,no necessity for coloring the gravy1 but straining after the binding with roux is important which proves ,tor4 correct again4 ,cf4 note #a to ,rx ,no4 #gc and note #b to ,rx ,no4 #ee4 #abj ,,another ,,way ,,aliter #a ,,finish marinate ,,the ,,parsnips ,,in ,,oil ,,and ,,broth1 ,,or ,,fry ,,them ,,in ,,oil1 ,,sprinkle ,,with ,,salt ,,and ,,pepper1 ,,and ,,serve4 #a ,ex ,g4-,v4 wanting in ,tor4 and ,list4 ,found in ,sch4 also4 ,v4 ,procedure quite in accordance with modern practice4 ,we envelope the p4 in flour or frying batter4 #aba ,,another ,,way ,,aliter #a ,,bruise ,,the ,,boiled ,,parsnips scallops1 muscular part of shellfish ,,eliminate ,,the ,,hard ,,strings2 ,,add ,,boiled ,,spelt ,,and ,,chopped ,,hard ,,eggs1 ,,stock ,,and ,,pepper4 ,,make ,,croquettes ,,or ,,sausage ,,from ,,this1 ,,adding ,,pignolia ,,nut ,,and ,,pepper1 ,,wrap ,,in ,,caul or fill in casings ,,fry ,,and ,,serve ,,them ,,as ,,an ,,entr,e ,,dish ,,in ,a ,,wine ,,sauce4 #a ,v4 ,this formula is virtually a repetition of ,rx ,no4 #df1 all the more bewildering because of the divergence of the term 7,cf4 ,rx ,no4 #aae71 which stands for scallops or the muscular part of any bivalve1 at least in the above formula4 ,the ,grco-,latin word for cow-parsnip is spondylium1 sphondylium1 spondylion4 ,it is almost certain that the preceding parsnips formul are in the right place here4 ,they are in direct line with the other vegetables here treated--the shellfish--spondylus--would be out of place in this chapter1 ,book ,,iii1 ,the ,gardener4 ,all the recipes1 with the exception of the above1 fit a vegetable like parsnips4 ,even ,lister's and ,humelberg's interpretation of the term1 who read spongioli--mushrooms--could be questioned under this heading1 ,book ,,iii4 ,it is barely possible that this entire series of formul1 ,spondyli uel fonduli 7,rx ,nos4 #aae-aba7 does belong to ,book ,,ii among the scallop hysitia1 though we are little inclined to accept this theory4 ,cf4 ,rx ,no4 #abb which appears to be a confirmation of the view expressed above4 ,,xxi #abb ,,carrots ,,and ,,parsnips ,,carot ,,et ,,pastinac ,,carrots ,,or ,,parsnips ,,are ,,fried and served ,,with ,a ,,wine ,,sauce4 ,v4 ,exactly like ,rx ,no4 #aae1 which may be a confirmation that spondyli stands for cow-parsnips4 #abc ,,another ,,way ,,aliter ,,the ,,carrots are cooked ,,salted and served ,,with ,,pure ,,oil ,,and ,,vinegar4 ,v4 ,as a salad4 ,italian ,salad consists of a variety of such cooked vegetables1 nicely dressed with oil and vinegar1 or with mayonnaise4 ,cf4 ,rx ,no4 #ajb4 #abd ,,another ,,way ,,aliter ,,the ,,carrots are ,,boiled and ,,sliced1 ,,stewed ,,with ,,cumin ,,and ,a ,,little ,,oil ,,and ,,are ,,served4 ,,at ,,the ,,same ,,time #a here is your opportunity ,,make ,a ,,cumin ,,sauce from the carrot juice ,,for ,,those ,,who ,,have ,,the ,,colic #b4 #a ,ex ,tor4 wanting elsewhere4 #b ,tac4 coliorum2 ,tor4 cuminatum colicorum2 ,list4 c4 coloratum--colored2 ,g4-,v4 c4 colorium4 ,,end ,,of ,,book ,,iii ,,explicit ,,apicii ,,cepurica ,,de ,,oleribus ,,liber ,,tertius ,tac4 ,illustration3 ,,thermospodium ,,of ,,plain ,,design ,water and food heater for everyday purposes4 ,charcoal fuel4 ,foods were kept on top in pans1 dishes or pots1 and were thus carried from the kitchen into the dining room4 ,they were also used for food service in hotel rooms1 supplied from adjacent tavern kitchens1 as some hotels had no food preparation facilities4 ,this handy apparatus was designed for general utility1 as it also served as a portable stove on chilly days in living rooms that were not heated from the central heating plant found in larger houses4 ,ntl4 ,mus4 ,naples1 #gchhb2 ,field ,m4 #bdagi4 ,,apicius ,book ,,iv ,illustration3 ,,roman ,,wine ,,press ,reconstruction in ,naples1 in the new section of the ,national ,museum4 ,illustration3 ,a ,,dish ,,for ,,the ,,service ,,of ,,eggs ,hildesheim ,treasure ,,book ,,iv4 ,,miscellanea ,lib4 ,,iv4 ,pandecter #a ,,chap4 ,i4 ,,boiled ,,dinners4 ,,chap4 ,,ii4 ,,dishes ,,of ,,fish1 ,,vegetables1 ,,fruits1 ,,and ,,so ,,forth4 ,,chap4 ,,iii4 ,,finely ,,minced ,,dishes1 ,,or ,,isicia4 ,,chap4 ,,iv4 ,,porridge1 ,,gruel4 ,,chap4 ,v4 ,,appetizing ,,dishes4 ,i #abe ,,boiled ,,dinner ,,salacattabia #b ,,pepper1 ,,fresh ,,mint1 ,,celery1 ,,dry ,,pennyroyal1 ,,cheese #c1 ,,pignolia ,,nuts1 ,,honey1 ,,vinegar1 ,,broth1 ,,yolks ,,of ,,egg1 ,,fresh ,,water1 ,,soaked ,,bread ,,and ,,the ,,liquid ,,pressed ,,out1 ,,cow',s ,,cheese ,,and ,,cucumbers ,,are ,,arranged ,,in ,a ,,dish1 ,,alternately1 ,,with ,,the ,,nuts2 also add ,,finely ,,chopped ,,capers #d1 ,,chicken ,,livers #e2 ,,cover ,,completely ,,with a lukewarm1 congealing ,,broth1 ,,place ,,on ,,ice and when congealed unmould and ,,serve ,,up #f4 #a ,read3 ,pandectes--embracing the whole science4 #b ,read3 ,salacaccabia--from salsa and caccabus--salt meat boiled in the pot4 ,sch4 ,sala cottabia2 ,g4-,v4 cattabia4 #c ,sch4 casiam instead of caseum4 #d ,sch4 ,copadiis porcinis--small bits of pork2 ,list4 cepas aridas puto--shallots1 ,i believe2 ,lan4 capparis2 ,vat41 ,g4-,v4 id4 #e ,dann4 ,chicken meat4 #f ,this dish if pork were added 7cf4 ,sch4 in note #d above7 would resemble our modern headcheese2 the presence of cheese in this formula and in our word headcheese is perhaps not accidental2 the cheese has been eliminated in the course of time from dishes of this sort while the name has remained with us4 ,cheese also appears in the ,german equivalent for custard--,eierkse4 #abf ,,apician ,,jelly ,,salacattabia ,,apiciana ,,put ,,in ,,the ,,mortar ,,celery ,,seed1 ,,dry ,,pennyroyal1 ,,dry ,,mint1 ,,ginger1 ,,fresh ,,coriander1 ,,seedless ,,raisins1 ,,honey1 ,,vinegar1 ,,oil ,,and ,,wine2 ,,crush ,,it ,,together in order to make a dressing of it4 ,now ,,place #c ,,pieces ,,of ,,picentian ,,bread ,,in ,a ,,mould1 ,,interlined ,,with ,,pieces ,,of cooked ,,chicken1 cooked ,,sweetbreads ,,of ,,calf ,,or ,,lamb1 ,,cheese #a1 ,,pignolia ,,nuts1 ,,cucumbers pickles ,,finely ,,chopped ,,dry ,,onions shallots ,,covering ,,the ,,whole ,,with jellified ,,broth4 ,,bury ,,the ,,mould ,,in ,,snow ,,up ,,to ,,the ,,rim2 unmould ,,sprinkle with the above dressing ,,and ,,serve #b4 #a ,list4 caseum ,vestinum--a certain cheese from the ,adriatic coast4 #b ,the nature of the first passage of this formula indicates a dressing for a cold dish4 ,the dish was probably unmoulded when firm1 and the jelly covered with this dressing1 though the original does not state this procedure4 ,in that case it would resemble a highly complicated chicken salad1 such as we make today--mayonnaise de volaille en aspic1 for instance4 ,we recall the artistic molds for puddings and other dishes which the ancients had which were nicely suited for dishes such as the above4 ,the ,picentian bread--made of spelt--was a celebrated product of the bakeries of ,picentia1 a town of lower ,italy1 near the ,tuscan sea1 according to ,pliny4 ,cf4 ,rx ,no4 #ada4 #abg ,,other ,,salacaccabia ,,aliter ,,hollow ,,out ,,an ,,alexandrine ,,loaf ,,of ,,bread1 ,,soak ,,the ,,crumbs ,,with ,,posca a mixture of water1 wine1 vinegar or lemon juice ,,and ,,make ,a ,,paste ,,of ,,it4 ,,put ,,in ,,the ,,mortar ,,pepper1 ,,honey #a ,,mint1 ,,garlic1 ,,fresh ,,coriander1 ,,salted ,,cow',s ,,cheese1 ,,water ,,and ,,oil4 ,,wine #b ,,poured ,,over ,,before ,,serving #c4 #a ,wanting in ,tor4 #b ,g4-,v4 insuper nivem--chilled on snow 7like the preceding formula74 ,tac4 insuper vinum2 ,sch4 id4 #c ,a panada as is found in every old cookery book4 ,today it remains as a dressing for roast fowl1 etc4 ,quoting from ,a ,collection of ,receipts in ,cookery1 ,physick and ,surgery1 ,london1 #agbd3 ,panada for a ,sick or ,weak ,stomach4 ,put the crumbs of a ,penny ,white-,loaf grated into a ,quart of cold ,water1 set both on the ,fire together with a blade of ,mace3 ,when 'tis boil'd smooth1 take it off the fire and put in a bit of ,lemon-peel1 the juice of a ,lemon1 a glass of ,sack ,spanish ,wine and ,sugar to your ,taste4 ,this is very ,nourishing and never offends the ,stomach4 ,some season with butter and ,sugar1 adding ,currants which on some occasions are proper2 but the first is the most grateful and innocent4 ,mrs4 ,glasse1 a quarter century later1 in her famous book ,the ,art of ,cookery ,made ,plain and ,easy1 ,london1 #agdg1 #ast ed4 omits the wine1 but ,mrs4 ,mason1 at about the same time1 insists on having it with panada4 ,the imaginary or real relation between the sciences of cookery and medicine is illustrated here4 ,,ii ,,dishes ,,of ,,fish1 ,,vegetables1 ,,fruits ,,and ,,so ,,forth ,,patin ,,piscium1 ,,holerum ,,pomorum #abh ,,everyday ,,dish ,,patina ,,quotidiana #a ,,make ,a ,,paste ,,of ,,stewed ,,brains calf's1 pig's1 etc4 ,,season ,,with ,,pepper1 ,,cumin1 ,,laser1 ,,broth1 ,,thickened ,,wine1 ,,milk ,,and ,,eggs #b ,,poach ,,it ,,over ,a ,,weak ,,fire ,,or ,,in ,a ,,hot ,,water ,,bath4 #a ,tac4 quottidiana2 ,list4 cottidiana4 #b ,list4 ovis--with eggs1 which is correct4 ,tor4 holus2 ,lan4 olus--herbs1 cabbage4 ,cf4 ,rx ,no4 #adb4 #abi ,,another ,,dish1 ,,which ,,can ,,be ,,turned ,,over ,a ,nut ,custard ,,aliter ,,patina ,,versatilis ,,the ,,dish1 ,,called ,,turn-,,over1 ,,is ,,thus ,,made #a ,,crush ,,very ,,fine ,,walnuts ,,and ,,hazelnuts #b ,,toast ,,them ,,and ,,crush ,,with ,,honey1 ,,mix ,,in ,,pepper1 ,,broth1 ,,milk ,,and ,,eggs ,,and ,a ,,little ,,oil #c4 #a ,tor4 #b ,list4 torres eas--toast them 7wanting in ,tor47 which is the thing to do4 ,cf4 ,no4 #adc1 practically a repetition of this4 ,cf4 #cja4 #c ,this laconic formula indicates a custard poached1 like in the preceding1 in a mould1 which1 when cooled off1 is unmoulded in the usual way4 ,this patina versatilis is in fact the modern crme renverse1 with nuts4 ,it is characteristic of ,apicius for incompleteness and want of precise directions1 without which the experiment in the hands of an inexperienced operator would result in failure4 #acj ,,another ,,aliter ,,patina ,,another ,,dish ,,is ,,made ,,of ,,the #a ,,strunks ,,of ,,lettuce ,,crushed ,,with ,,pepper1 ,,broth1 ,,thickened ,,wine1 add ,,water ,,and ,,oil1 ,,and ,,cook ,,this2 ,,bind ,,with ,,eggs1 ,,sprinkle ,,with ,,pepper ,,and ,,serve #b4 #a ,tor4 #b ,very much like a modern soup1 pure of lettuce4 #aca ,,vegetable ,,and ,,brain ,,pudding ,,patina ,,frisilis #a ,,take ,,vegetables1 ,,clean ,,and ,,wash1 ,,shred #b ,,and ,,cook ,,them #c ,,cool ,,them ,,off ,,and ,,drain ,,them4 ,,take #d calf's ,,brains1 ,,remove the skin and ,,strings ,,and ,,cook ,,them #d ,,in ,,the ,,mortar ,,put #f ,,scruples ,,of ,,pepper1 ,,moisten ,,with ,,broth ,,and ,,crush ,,fine2 ,,then ,,add ,,the ,,brains1 ,,rub ,,again ,,and ,,meanwhile ,,add ,,the ,,vegetables1 ,,rubbing ,,all ,,the ,,while1 ,,and ,,make ,a ,,fine ,,paste ,,of ,,it4 ,,thereupon ,,break ,,and ,,add #h ,,eggs4 ,,now ,,add ,a ,,glassful #e ,,of ,,broth1 ,a ,,glassful ,,of ,,wine1 ,a ,,glassful ,,of ,,raisin ,,wine1 ,,taste ,,this ,,preparation4 ,,oil ,,the ,,baking ,,dish ,,thoroughly put the mixture in the dish ,,and ,,place ,,it ,,in ,,the ,,hot ,,plate1 7,,that ,,is ,,above ,,the ,,hot ,,ashes7 #f ,,and ,,when ,,it ,,is ,,done unmould it ,,sprinkle ,,with ,,pepper ,,and ,,serve #g4 #a ,list4 frictilis2 ,vat4 ,ms4 fusilis2 ,g4-,v4 id42 ,lan4 frisilis4 ,patina frisilis remains unexplained4 ,none of the various readings can be satisfactorily rendered4 ,if the vegetables had remained whole the dish might be compared to a chartreuse1 those delightful creations by the ,carthusian monks who compelled by the strictest rules of vegetarianism evolved a number of fine vegetable dishes4 ,on the other hand1 the poached mixture of eggs and brains is akin to our farces and quenelles2 but in modern cookery we have nothing just like this patina frisilis4 #b ,wanting in ,list4 #c and #d ,wanting in ,tor4 #e ,cyathum4 #f ,sentence in 77 ex ,tor4 #g ,this and some of the following recipes are remarkable for their preciseness and completeness4 #acb ,,another ,,cold ,,asparagus and ,figpecker ,,dish ,,aliter ,,patina ,,de ,,asparagis ,,frigida ,,cold ,,asparagus ,,pie ,,is ,,made ,,in ,,this ,,manner #a ,,take ,,well ,,cleaned cooked ,,asparagus1 ,,crush ,,it ,,in ,,the ,,mortar1 ,,dilute ,,with ,,water ,,and ,,presently ,,strain ,,it ,,through ,,the ,,colander4 ,,now ,,trim1 ,,prepare i4e4 cook or roast ,,figpeckers #b and hold them in readiness4 #c #c ,,scruples ,,of ,,pepper ,,are ,,crushed ,,in ,,the ,,mortar1 ,,add ,,broth1 ,a ,,glass ,,of ,,wine1 ,,put ,,this ,,in ,a ,,saucepan ,,with #c ,,ounces ,,of ,,oil1 ,,heat ,,thoroughly4 ,,meanwhile ,,oil ,,your ,,pie ,,mould1 ,,and ,,with #f ,,eggs1 ,,flavored ,,with ,,oe,,nogarum1 ,,and ,,the ,,asparagus ,,preparation ,,as ,,described ,,above2 ,,thicken ,,the ,,mixture ,,on ,,the ,,hot ,,ashes4 ,,thereupon ,,arrange ,,the ,,figpeckers ,,in ,,the ,,mould1 ,,cover ,,them ,,with ,,this ,,pur,e1 ,,bake ,,the ,,dish4 ,when cold1 unmould it ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,tor4 #b ,lan4 and ,tac4 ficedulas curtas tres2 ,tor4 curtas f4--three figpeckers cut fine4 ,g4-,v4 ,f4 curatas4 ,teres in 444 7etc47--,prepared ,f4 #c ,list4 six2 ,g4-,v4 id4 #acc ,,another ,,asparagus ,,custard ,,alia ,,patina ,,de ,,asparagis ,,asparagus ,,pie ,,is ,,made ,,like ,,this #a ,,put ,,in ,,the ,,mortar ,,asparagus ,,tips #b ,,crush ,,pepper1 ,,lovage1 ,,green ,,coriander1 ,,savory ,,and ,,onions2 ,,crush1 ,,dilute ,,with ,,wine1 ,,broth ,,and ,,oil4 ,,put ,,this ,,in ,a ,,well-,,greased ,,pan1 ,,and1 ,,if ,,you ,,like1 ,,add ,,while ,,on ,,the ,,fire ,,some ,,beaten ,,eggs ,,to ,,it ,,to ,,thicken ,,it1 ,,cook without boiling the eggs ,,and ,,sprinkle ,,with ,,very ,,fine ,,pepper4 #a ,tor4 #b ,reference to wine wanting in ,tor4 ,we add that the asparagus should be cooked before crushing4 #acd ,a ,,dish ,,of ,,field ,,vegetables ,,patina ,,ex ,,rusticis #a ,,by ,,following ,,the ,,above ,,instructions ,,you ,,may ,,make #b ,a ,,pie ,,of ,,field ,,vegetables1 ,,or ,,of ,,thyme #c ,,or ,,of ,,green ,,peppers #d ,,or ,,of ,,cucumbers ,,or ,,of ,,small ,,tender ,,sprouts #e ,,same ,,as ,,above1 ,,or1 ,,if ,,you ,,like1 ,,make ,,one ,,underlaid ,,with ,,boneless ,,pieces ,,of ,,fish ,,or ,,of ,,chicken combined with any of the above vegetables #f4 #a ,tor4 ,patina ex oleribus agrestibus4 #b ,tor4 wanting in other texts4 #c ,sch41 ,g4-,v4 tamnis--wild wine2 ,list4 cymis cuminis2 ,lan41 ,tac4 tinis2 ,vat4 ,ms4 tannis4 ,thyme is hardly likely to be the chief ingredient of such a dish2 the chances are it was used for flavoring and that the above enumerated vegetables were combined in one dish4 #d ,list41 ,g4-,v41 ,goll4--mustard2 ,dann4 green mustard4 ,tor4 sive pipere viridi--green peppers1 which we accept as correct1 gastronomically at least4 #e ,goll41 ,dann4 cabbage1 the originals have coliculis--small tender sprouts on the order of ,brussels sprouts or broccoli1 all belonging to the cabbage family4 #f ,pulpa--boneless pieces of meat1 also fruit pure2 pulpamentum--dainty bits of meat4 #ace ,,elderberry ,,custard ,,or ,,pie ,,patina ,,de ,,sambuco #a ,a ,,dish ,,of ,,elderberries1 ,,either ,,hot ,,or ,,cold1 ,,is ,,made ,,in ,,this ,,manner #b ,,take ,,elderberries #c ,,wash ,,them2 ,,cook ,,in ,,water1 ,,skim ,,and ,,strain4 ,,prepare ,a ,,dish ,,in ,,which ,,to ,,cook ,,the ,,custard #d ,,crush #f ,,scruples ,,of ,,pepper ,,with ,a ,,little ,,broth2 ,,add ,,this ,,to ,,the ,,elderberry ,,pulp ,,with ,,another ,,glass ,,of ,,broth1 ,a ,,glass ,,of ,,wine1 ,a ,,glass ,,of ,,raisin ,,wine ,,and ,,as ,,much ,,as #d ,,ounces ,,of ,,oil4 ,,put ,,the ,,dish ,,in ,,the ,,hot ,,bath ,,and ,,stir ,,the ,,contents4 ,,as ,,soon ,,as ,,it ,,is ,,getting ,,warm1 ,,quickly ,,break #f ,,eggs ,,and ,,whipping ,,them1 ,,incorporate ,,them1 ,,in ,,order ,,to ,,thicken ,,the ,,fluid4 ,,when ,,thick ,,enough ,,sprinkle ,,with ,,pepper ,,and ,,serve ,,up4 #a ,g4-,v4 ,sabuco4 #b ,tor4 wanting in other texts4 #c ,hum4 semen de sambuco--,e4 seed4 #d ,list4 ,place the berries in a dish2 to their juice add pepper1 7etc474 #acf ,,rose ,,pie1 ,,rose ,,custard ,,or ,,pudding ,,patina ,,de ,,rosis ,,take ,,roses ,,fresh ,,from ,,the ,,flower ,,bed1 ,,strip ,,off ,,the ,,leaves1 ,,remove ,,the ,,white from the petals and ,,put ,,them ,,in ,,the ,,mortar2 ,,pour ,,over ,,some ,,broth and ,,rub ,,fine4 ,,add ,a ,,glass ,,of ,,broth ,,and ,,strain ,,the ,,juice ,,through ,,the ,,colander4 ,this done ,,take #d cooked calf's ,,brains1 ,,skin ,,them ,,and ,,remove ,,the ,,nerves2 ,,crush #h ,,scruples ,,of ,,pepper ,,moistened ,,with ,,the ,,juice ,,and ,,rub with the brains2 ,,thereupon ,,break #h ,,eggs1 ,,add #a #a ,,glass ,,of ,,wine1 #a ,,glass ,,of ,,raisin ,,wine ,,and ,a ,,little ,,oil4 ,,meanwhile ,,grease ,a ,,pan1 ,,place ,,it ,,on ,,the ,,hot ,,ashes or in the hot bath ,,in ,,which ,,pour ,,the ,,above ,,described ,,material2 ,,when ,,the ,,mixture ,,is ,,cooked ,,in ,,the ,,bain ,,maris #b ,,sprinkle ,,it ,,with ,,pulverized ,,pepper ,,and ,,serve #c4 #a ,list41 ,g4-,v4 #a-a_/b glass4 #b ,hot water bath4 #c ,tor4 continues ,rx ,no4 #ace without interruption or caption1 and describes the above recipe4 ,he reads3 ,de thoris accipies rosas1 but ,list4 insists that de thoris be read de rosis2 ,lan41 ,tac4 de toris2 ,v4 de thoris may be read fresh from the flower bed4 ,cf4 ,rx ,nos4 #afg and #aga in which case the rose may stand for rosy apple1 or ,roman ,beauty apple4 ,rose apple also is a small pimento1 size of a plum4 #acg ,,pumpkin ,,pie ,,patina ,,de ,,cucurbitis #a ,,and ,,pumpkin ,,pie ,,is ,,made ,,thus #b ,,stewed ,,and ,,mashed ,,pumpkin ,,is ,,placed ,,in ,,the ,,pan or pie dish ,,seasoned ,,with ,a ,,little ,,cumin ,,essence4 ,,add ,a ,,little ,,oil2 ,,heat bake ,,and ,,serve #c4 #a ,dann4 ,cucumber ,dish4 #b ,tor4 ,wanting in other texts4 #c ,modern ,english recipes for stewed pumpkin resemble this ,apician precept1 but ,america has made a really palatable dish from pumpkin by the addition of eggs1 cinnamon1 nutmeg1 ginger--spices which the insipid pumpkin needs4 ,the ancient original may have omitted the eggs because ,apicius probably expected his formula to be carried out in accordance with the preceding formul4 ,perhaps this is proven by the fact that ,tor4 continues the ,rose ,pie recipe with et cucurbita patina sic fiet4 #ach ,,sprats ,,or ,,smelts ,,au ,,vin ,,blanc ,,patina ,,de ,,apua #a ,,clean ,,the ,,smelts or other small fish1 filets of sole1 etc4 of white meat ,,marinate i4e4 impregnate with ,,in ,,oil1 ,,place ,,in ,a ,,shallow ,,pan1 ,,add ,,oil1 ,,broth #b ,,and ,,wine4 ,,bunch #c fresh ,,rue ,,and ,,marjoram ,,and ,,cook ,,with ,,the ,,fish4 ,,when ,,done ,,remove ,,the ,,herbs1 ,,season ,,the ,,fish ,,with ,,pepper ,,and ,,serve #d4 #a ,ex ,list4 and ,g4-,v4 wanting in ,tor4 #b ,liquamen1 which in this case corresponds to court bouillon1 a broth prepared from the trimmings of the fish1 herbs1 and wine1 well-seasoned and reduced4 #c ,our very own bouquet garni1 a bunch of various aromatic herbs1 inserted during coction and retired before serving4 #d ,excellent formula for fish in white wine1 resembling our ways of making this fine dish4 ,this again illustrates the laconic style of the ancient author4 ,he omitted to say that the fish1 when cooked1 was placed on the service platter and that the juices remaining in the sauce pan were tied with one or two egg yolks1 diluted with cream1 or wine1 or court bouillon1 strained and poured over the fish at the moment of serving4 ,this is perhaps the best method of preparing fish with white meat of a fine texture4 ,pink or darker fish do not lend themselves to this method of preparation4 #aci ,,smelt ,,pie1 ,,or1 ,,sprat ,,custard ,,patina ,,de ,,abua ,,sive ,,apua #a ,,boneless ,,pieces ,,of ,,anchovies ,,or other small ,,fish1 ,,either ,,roast fried ,,boiled1 ,,chop ,,very ,,fine4 ,,fill ,a ,,casserole ,,generously ,,with ,,the ,,same season with ,,crushed ,,pepper ,,and ,a ,,little ,,rue1 ,,add ,,sufficient ,,broth ,,and ,,some ,,oil1 ,,and ,,mix ,,in1 ,,also ,,add ,,enough ,,raw ,,eggs ,,so ,,that ,,the ,,whole ,,forms ,,one ,,solid ,,mass4 ,,now ,,carefully ,,add ,,some ,,sea-,,nettles ,,but ,,take ,,pain ,,that ,,they ,,are ,,not ,,mixed ,,with ,,the ,,eggs4 ,,now ,,put ,,the ,,dish ,,into ,,the ,,steam ,,so ,,that ,,it ,,may ,,congeal but avoid boiling #b4 ,,when ,,done ,,sprinkle ,,with ,,ground ,,pepper ,,and ,,carry ,,into ,,the ,,dining ,,room4 ,,nobody ,,will ,,be ,,able ,,to ,,tell ,,what ,,he ,,is ,,enjoying #c4 #a ,tac41 ,tor4 sic4 ,list41 ,g4-,v4 p4 de apua sine apua--a dish of anchovies 7or smelts7 without anchovies4 ,tor4 formula bears the title patina de apua1 and his article opens with the following sentence3 patin de abua sive apua sic facies4 ,he is therefore quite emphatic that the dish is to be made with the abua or apua 7an anchovy7 and not without apua1 as ,list4 has it4 ,lan4 calls the dish3 ,p4 de apabadiade1 not identified4 #b ,tor4 impones ad uaporem ut cum ouis meare possint--warning1 get along with the eggs1 i4e4 beware of boiling them for they will curdle1 and the experiment is hopelessly lost4 ,list4 however1 reads meare possint thus3 bullire p4--boil 767 ,it is quite plain that ,tor4 has the correct formula4 #c et ex esu nemo agnoscet quid manducet4 ,dann4 renders this sentence thus3 ,nobody can value this dish unless he has partaken of it himself4 ,he is too lenient4 ,we would rather translate it literally as we did above1 or say broadly1 ,and nobody will be any the wiser4 ,list4 dwells at length upon this sentence2 his erudite commentary upon the cena dubia1 the doubtful meal1 will be found under the heading of cena in our vocabulary4 ,list4 pp4 #abf-g4 ,list4 undoubtedly made the mistake of reading sine for sive4 ,he therefore omitted the apua from his formula4 ,the above boastful sentence may have induced him to do so4 ,the above is a fish forcemeat1 now seldom used as an integral dish1 but still popular as a dressing for fish or as quenelles4 ,the modern fish forcemeat is usually made of raw fish1 cream and eggs1 with the necessary seasoning4 ,the material is poached or cooked much in the same manner as prescribed by the ancient recipe4 #adj ,a ,,rich ,,entr,e ,,of ,,fish1 ,,poultry ,,and ,,sausage ,,in ,,cream ,,patina ,,ex ,,lacte ,,soak pignolia ,,nuts1 ,,dry ,,them1 ,,and ,,also ,,have ,,fresh ,,sea-,,urchins #a ,,ready4 ,,take ,a ,,deep ,,dish casserole ,,in ,,which ,,arrange ,,the ,,following ,,things in layers3 ,,medium-,,sized ,,mallows ,,and ,,beets1 ,,mature ,,leeks1 ,,celery1 ,,stewed ,,tender ,,green ,,cabbage1 ,,and ,,other ,,boiled ,,green ,,vegetables #b1 ,a ,,disjointed #c ,,chicken ,,stewed ,,in ,,its ,,own ,,gravy1 ,,cooked calf's or pig's ,,brains1 ,,lucanian ,,sausage1 ,,hard ,,boiled ,,eggs ,,cut ,,into ,,halves1 ,,big ,,tarentinian ,,sausage #d ,,sliced ,,and ,,broiled ,,in ,,the ,,ashes1 ,,chicken ,,giblets ,,or ,,pieces ,,of ,,chicken ,,meat4 ,,bits ,,of ,,fried ,,fish1 ,,sea ,,nettles1 ,,pieces ,,of stewed ,,oysters ,,and ,,fresh ,,cheese ,,are ,,alternately ,,put ,,together2 ,,sprinkle ,,in ,,between ,,the ,,nuts ,,and ,,whole ,,pepper1 ,,and ,,the ,,juice ,,as ,,is ,,cooked ,,from ,,pepper1 ,,lovage1 ,,celery ,,seed ,,and ,,silphium4 ,,this ,,essence1 ,,when ,,done1 ,,mix ,,with ,,milk ,,to ,,which ,,raw ,,eggs ,,have ,,been ,,added pour this over the pieces of food in the dish ,,so ,,that ,,the ,,whole ,,is ,,thoroughly ,,combined1 ,,stiffen ,,it in the hot water bath ,,and ,,when ,,done garnish with ,,fresh ,,mussels sea-urchins1 poached and chopped fine ,,sprinkle ,,pepper ,,over ,,and ,,serve4 #a ,sea-urchins1 wanting in ,tor4 #b ,sentence wanting in ,g4-,v4 #c ,pullum raptum1 in most texts2 ,g4-,v4 p4 carptum--plucked4 ,of course6 ,should raptum be translated literally8 ,a most atrocious way of killing fowl1 to be sure1 but anyone familiar with the habits of the ancients1 particularly with those of the less educated element1 should not wonder at this most bestial fashion1 which was supposed to improve the flavor of the meat1 a fashion which1 as a matter of fact still survives in the ,orient1 particularly in ,china4 #d ,vat4 ,ms4 ,tarentino farsos2 ,tor4 cooks the sausage in the ashes--coctos in cinere2 ,list4 in cinere legendum jecinora--chicken giblets4 ,lister's explanation of the ,tarentinian sausage is found in the vocabulary1 v4 ,longano4 #ada ,,apician ,,dish ,,patina ,,apiciana #a ,,the ,,apician ,,dish ,,is ,,made ,,thus3 ,,take ,,small ,,pieces ,,of ,,cooked ,,sow',s ,,belly with the paps on it ,,pieces ,,of ,,fish1 ,,pieces ,,of ,,chicken1 ,,the ,,breasts ,,of ,,figpeckers ,,or ,,of ,,thrushes slightly ,,cooked1 and ,,whichever ,,is ,,best4 ,,mince ,,all ,,this ,,very ,,carefully1 ,,particularly ,,the ,,figpeckers the meat of which is very tender4 ,,dissolve ,,in ,,oil ,,strictly ,,fresh ,,eggs2 ,,crush ,,pepper ,,and ,,lovage1 ,,pour ,,over ,,some ,,broth ,,and ,,raisin ,,wine1 ,,put ,,it ,,in ,a ,,saucepan ,,to ,,heat ,,and ,,bind ,,with ,,roux4 ,,after ,,you ,,have ,,cut ,,all ,,in ,,regular ,,pieces1 ,,let ,,it ,,come ,,to ,,the ,,boiling ,,point4 ,,when ,,done1 ,,retire from the fire ,,with ,,its ,,juice ,,of ,,which ,,you ,,put ,,some ,,in ,,another ,,deep ,,pan ,,with ,,whole ,,pepper ,,and ,,pignolia ,,nuts4 ,,spread the ragout ,,out ,,in ,,single ,,layers ,,with ,,thin ,,pancakes ,,in ,,between2 ,,put ,,in ,,as ,,many ,,pancakes ,,and ,,layers ,,of ,,meat ,,as ,,is ,,required ,,to ,,fill ,,the ,,dish2 ,,put ,a ,,final ,,cover ,,of ,,pancake ,,on ,,top ,,and ,,sprinkle ,,with ,,pepper ,,after ,,those ,,eggs ,,have ,,been ,,added which serve ,,to ,,tie ,,the ,,dish4 ,,now ,,put ,,this mould or dish ,,in ,a ,,boiler steamer1 hot water bath1 allow to congeal ,,and ,,dish ,,it ,,out by unmoulding it4 ,,an ,,expensive ,,silver ,,platter ,,would ,,enhance ,,the ,,appearance ,,of ,,this ,,dish ,,materially4 #a ,cf4 ,rx ,no4 #abf4 #adb ,,an ,,every-,,day ,,dish ,,patina ,,quotidiana #a ,,pieces ,,of ,,cooked ,,sow',s ,,udder1 ,,pieces ,,of ,,cooked ,,fish1 ,,chicken ,,meat ,,and ,,similar ,,bits1 ,,mince ,,uniformly1 ,,season ,,well ,,and ,,carefully #b4 ,,take ,a ,,metal ,,dish for a mould4 ,,break ,,eggs in another bowl ,,and ,,beat ,,them4 ,,in ,a ,,mortar ,,put ,,pepper1 ,,lovage ,,and ,,origany #c1 ,,which ,,crush2 ,,moisten this ,,with ,,broth1 ,,wine1 ,,raisin ,,wine ,,and ,a ,,little ,,oil2 ,,empty ,,it ,,into ,,the ,,bowl with the beaten eggs1 mix ,,and ,,heat ,,it in the hot water bath4 ,,thereupon ,,when this is ,,thickened ,,mix ,,it ,,with ,,the ,,pieces ,,of ,,meat4 ,,now ,,prepare alternately ,,layers ,,of ,,stew ,,and ,,pancakes1 ,,interspersed ,,with ,,oil in the metal mould reserved for this purpose ,,until ,,full1 ,,cover ,,with ,,one ,,real ,,good ,,pancake #d1 ,,cut ,,into ,,it ,a ,,vent ,,hole ,,for ,,chimney ,,on ,,the ,,surface bake in hot water bath and when done ,,turn ,,out ,,upside ,,down ,,into ,,another ,,dish4 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,list4 cottidiana2 ,g4-,v4 cotidiana4 ,everyday ,dish1 in contrast to the foregoing ,apician dish which is more sumptuous on account of the figpeckers or thrushes4 ,in the originals these two formul are rolled into one4 ,cf4 ,rx ,no4 #abh4 #b ,g4-,v4 ,hc omnia concides2 ,tor4 condies2 ,list4 condies lege concides which we dispute4 ,condies--season1 flavor--is more correct in this place2 concides--mince--is a repetition of what has been said already4 #c ,origany wanting in ,g4-,v4 #d ,list4 superficie versas in discum insuper in superficium pones2 ,sch4 a superficie versas indusium super focum pones2 ,g4-,v4 in discum2 ,tor4 unum uer laganum fistula percuties superficie uersas in discum in superficiem prterea pones--which we have translated literally above1 as we believe ,tor4 to be correct in this important matter of having a chimney on top of such a pie4 #adc ,,nut ,,custard ,,turn-,,over #a ,,patina ,,versatilis ,,vice ,,dulcis ,,pignolia ,,nuts1 ,,chopped ,,or ,,broken ,,nuts other varieties ,,are ,,cleaned ,,and ,,roasted ,,and ,,crushed ,,with ,,honey4 ,,mix ,,in beat well ,,pepper1 ,,broth1 ,,milk1 ,,eggs1 ,a ,,little ,,honey #b ,,and ,,oil4 ,thicken slowly on fire without boiling1 fill in moulds1 taking care that the nuts do not sink to the bottom1 bake in hot water bath1 when cold unmould4 #a ,practically the only recipe in ,apicius fairly resembling a modern dessert4 ,this is practically a repetition of ,rx ,no4 #abi1 which see4 #b ,tor4 modico melle2 ,list4 m4 mero--pure wine and also pure honey1 i4e4 thick honey for sweetening4 ,wine would be out of place here4 ,this is an excellent example of nut custard1 if the pepper and the broth 7liquamen71 of the original1 in other words spices and brine1 or salt1 be used very sparingly4 ,for pepper nutmeg or allspice may be substituted1 as is used today in such preparations4 ,the oil seems superfluous1 but it is taking the place of our butter4 ,this very incomplete formula is characteristic because of the absence of weights and measures and other vital information as to the manipulation of the materials4 ,none but an experienced practitioner could make use of this formula in its original state4 ,goll4 adds toasted raisins1 for which there is no authority4 ,the text now proceeds without interruption to the next formula4 #add ,,tyrotarica #a ,,patella ,,thirotarica #b ,,take ,,any ,,kind ,,of ,,salt ,,fish #c ,,cook fry or broil it ,,in ,,oil1 ,,take ,,the ,,bones ,,out1 ,,shred ,,it and add ,,pieces ,,of ,,cooked ,,brains1 ,,pieces ,,of other1 fresh 787 ,,fish1 ,,minced ,,chicken ,,livers #d ,,and cover with ,,hot ,,soft i4e4 liquefied ,,cheese4 ,,heat ,,all ,,this ,,in ,a ,,dish2 meanwhile ,,grind ,,pepper1 ,,lovage1 ,,origany1 ,,seeds ,,of ,,rue ,,with ,,wine1 ,,honey ,,wine ,,and ,,oil2 ,,cook ,,all ,,on ,a ,,slow ,,fire2 ,,bind this sauce ,,with ,,raw ,,eggs2 ,,arrange the fish1 etc44 ,,properly incorporate with the sauce ,,sprinkle ,,with ,,crushed ,,cumin ,,and ,,serve #e4 #a ,g4-,v41 ,list41 ,vat4 ,ms4 ,thyrotarnica2 cf4 notes to ,rx ,nos4 #dbg1 #dbh4 #b ,tor4 #c ,tor4 ,wanting in other texts4 #d ,list41 ,g4-,v4 here add hard boiled eggs1 which is permissible1 gastronomically4 #e ,modern fish au gratin is made in a similar way4 ,instead of this wine sauce a spiced cream sauce and grated cheese are mixed with the bits of cooked fish1 which is then baked in the dish4 ,brains1 chicken1 etc41 too1 are served au gratin1 but a combination of the three in one dish is no longer practiced4 ,however1 the ,italian method of baking fish1 etc41 au gratin l',italienne contains even more herbs and wine reduction than the above formula4 #ade ,,salt ,,fish ,,balls ,,in ,,wine ,,sauce #a ,,patella ,,arida #b ,,dry ,,pieces ,,of ,,salt ,,tursio #c ,,are ,,boned1 ,,cleaned soaked in water1 cooked ,,shredded ,,fine ,,and ,,seasoned ,,with ,,ground ,,pepper1 ,,lovage1 ,,origany1 ,,parsley1 ,,coriander1 ,,cumin1 ,,rue ,,seeds ,,and ,,dry ,,mint4 ,,make ,,fish ,,balls ,,out ,,of ,,this ,,material ,,and ,,poach ,,the ,,same ,,in ,,wine1 ,,broth ,,and ,,oil2 ,,and ,,when ,,cooked1 ,,arrange ,,them ,,in ,a ,,dish4 ,,then ,,make ,a ,,sauce utilizing the broth1 the court bouillon in which the balls were cooked ,,season ,,with ,,pepper1 ,,lovage1 ,,satury1 ,,onions ,,and ,,wine ,,and ,,vinegar1 ,,also ,,add ,,broth ,,and ,,oil ,,as ,,needed1 ,,bind ,,with ,,roux #d pour over the balls ,,sprinkle ,,with ,,thyme ,,and ,,ground ,,pepper #e4 #a ,reminding us of the ,norwegian fiske boller in wine sauce1 a popular commercial article found canned in delicatessen stores4 #b ,list4 patella sicca--dry1 perhaps because made of dried fish4 #c ,list4 isicia de ,tursione2 ,g4-,v4 ,thursione4 ,probably a common sturgeon1 or porpoise1 or dolphin4 ,list4 describes it as a kind of salt fish from the ,black ,sea2 a malicious fish with a mouth similar to a rabbit2 ,dann4 thinks it is a sturgeon1 but in ,goll4 it appears as tunny4 ,the ancients called the sturgeon acipenser2 but this name was gradually changed into styrio1 stirio and sturio1 which is similar to tursio 7cf4 styrio in the vocabulary74 ,the fish in question therefore may have been sturgeon for which the ,black ,sea is famous4 #d ,list41 ,g4-,v4 ovis obligabis--tie with eggs--certainly preferable to the ,tor4 version4 #e ,tor4 thyme4 ,the above is an excellent way of making fish balls1 it being taken for granted1 of course1 that the salt fish be thoroughly soaked and cooked in milk before shaping into balls4 ,the many spices should be used very moderately1 some to be omitted entirely4 ,we read between the lines of the old formula that the ,tursio had a long journey from ,pontus to ,rome2 fish however dry acquires a notorious flavor upon such journeys which must be offset by herbs and spices4 ,it is quite possible that the ancients made a rduction of the herbs and spices mentioned in this formula2 in fact1 the presence of vinegar leads us to believe this1 in which case this formula would be nothing but a very modern sauce4 ,the herbs and spices in a rduction are crushed and boiled down in vinegar and wine1 and strained off1 they leave their finest flavor in the sauce4 #adf ,,vegetable ,,dinner ,,patella ,,ex ,,olisatro #a ,any kind of vegetables or herbs ,,blanched ,,off ,,in ,,water ,,with a little ,,soda2 ,,squeeze out the water ,,arrange ,,in ,a ,,saucepan4 ,,grind ,,pepper1 ,,lovage1 ,,coriander1 ,,satury1 ,,onion ,,with ,,wine1 ,,broth1 ,,vinegar ,,and ,,oil2 ,,add this ,,to ,,the ,,vegetables1 ,,stew all until nearly done ,,and ,,tie ,,with ,,roux4 ,,sprinkle ,,with ,,thyme1 ,,finely ,,ground ,,pepper ,,and ,,serve4 ,,any ,,kind ,,of ,,vegetable #b ,,may ,,be ,,prepared ,,in ,,the ,,above ,,manner1 ,,if ,,you ,,wish4 #a ,wanting in ,tac4 and ,tor4 ,g4-,v4 patellam ex holisatro4 #b ,it is worth noting that ,tor4 and ,tac4 omit this recipe entirely and that ,tor4 concludes the preceding formula with the last sentence of the above formula1 except for the difference in one word4 ,tor4 et de quacunque libra ,list4 et al4 herba si volueris facies ut demonstratum est supr4 ,this might mean that it is optional 7in the preceding formula7 to shape the fish into one pound loaves instead of the small fish balls1 which is often done in the case of forcemeats1 as in veal1 beef1 ham loaves1 or fish pie4 ,we are inclined to accept the reading of ,torinus1 for the above way of preparing any kind of vegetables or herbs is somewhat farfetched4 ,furthermore1 the vegetable dish would more properly belong in ,book ,,iii4 ,just another example of where readings by various editors are different because of the interpretations of one word4 ,in this case one group reads libra whereas the other reads herba4 #adg ,a ,,dish ,,of ,,sardines ,,patella ,,de ,,apua #a ,,sardine ,,loaf 7,,or ,,omelette7 ,,is ,,made ,,in ,,this ,,manner #b ,,clean ,,the ,,sardines of skin and bones2 ,,break and beat ,,eggs ,,and ,,mix ,,with half of the ,,fish #c2 ,,add ,,to ,,this ,,some ,,stock1 ,,wine ,,and ,,oil1 ,,and ,,finish the composition ,,by ,,heating ,,it4 ,,when ,,done ,,to ,a ,,point1 ,,add the remaining part of the ,,sardines ,,to ,,it1 ,,let ,,it ,,stand ,a ,,while over a slow fire to congeal ,,carefully ,,turn ,,over dish it up ,,mask ,,with ,a ,,warm #d ,,wine ,,sauce1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,g4-,v4 ,patina de apua fricta--same as aphya1 fried fresh small fish of the kind of anchovies1 sardines1 sprats4 ,in experimenting with this formula we would advise to use salt and oil judiciously if any at all4 ,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 water1 for its meat is very delicate4 ,for an omelette1 our modern sardines1 including kippered smelts1 sprotten1 and similar smoked and processed fish1 contain sufficient salt and fat to season the eggs of an omelette4 #b ,tor4 ,sentence wanting in other texts4 #c ,tor4 cum aqua2 ,list41 ,g4-,v4 cum apua4 ,perhaps a typographical error in ,tor4 ,a little water is used to dilute the eggs of an omelette1 but ,apicius already prescribes sufficient liquids 7stock or brine1 wine7 for that purpose4 #d ,tor4 et in calore oenogarum perfundes2 ,list41 ,g4-,v4 ut coloret--to keep the omelette in the pan long enough to give it color4 ,we prefer the ,torinus version because an omelette should have no or very little color from the fire 7the eggs thus browned are indigestible7 and because hot oenogarum 7wine-fish sauce1 not in ,list47 is accompanying this dish1 to give additional savour and a finishing touch4 #adh ,,fine ,,ragout ,,of ,,brains ,,and ,,bacon ,,patina ,,ex ,,laridis #a ,,et ,,cerebellis ,,the ,,dish ,,of ,,bacon ,,and ,,brains ,,is ,,made ,,in ,,this ,,manner #b ,,strain or chop fine ,,hard ,,boiled ,,eggs #c ,,with ,,parboiled ,,brains calf's or pig's ,,the ,,skin ,,and ,,nerves ,,of ,,which ,,have ,,been ,,removed2 ,,also ,,cook ,,chicken ,,giblets1 ,,all ,,in ,,proportion ,,to ,,the ,,fish #d ,,put ,,this ,,aforesaid ,,mixture ,,in ,a ,,saucepan1 ,,place ,,the ,,cooked ,,bacon ,,in ,,the ,,center1 ,,grind ,,pepper ,,and ,,lovage ,,and ,,to ,,sweeten ,,add ,a ,,dash ,,of ,,mead1 ,,heat1 ,,when ,,hot ,,stir ,,briskly ,,with ,a ,,rue ,,whip ,,and ,,bind ,,with ,,roux4 #a ,g4-,v4 lagitis2 ,tor4 laridis and largitis2 ,vat4 ,ms4 lagatis2 ,list4 pro lagitis 444 legendum ,lacertis4 ,the lacertus1 according to ,list41 is a much esteemed salt fish2 not identified4 ,list4 et al4 seem to be mistaken in their reading of lacertis for laridis4 ,this work stands for salt pork1 from laridum and lardum 7,french1 lard2 the ,english lard is applied to the rendered fat of pork in general74 ,cf4 notes to ,rx ,no4 #da4 #b ,tor4 sentence wanting in other texts4 #c oua dura2 ,sch4 o4 dua--two eggs4 #d ,this formula would be intelligible and even gastronomically correct were it not for this word fish4 ,however1 we cannot accept ,lister's reading lacertis4 ,we prefer the reading1 laridis1 bacon4 ,the ,french have another term for this--petits sals4 ,both this and the ,torinus term are in the plural4 ,they are simply small strips of bacon to which ,torinus again refers in the above formula1 salsum1 coctum in media pones--put the bacon1 when done1 in the center 7of the dish74 ,regarding salsum also see note to ,rx ,no4 #da4 ,the above dish resembles ragot fin en coquille1 a popular ,continental dish1 although its principal ingredients are sweetbreads instead of brains4 #adi ,,broiled ,,mullet ,,patina ,,ex ,,piscibus ,,mullis #a ,a ,,dish ,,of ,,mullet ,,consists ,,of #b ,,scaled ,,salt ,,mullet ,,placed ,,in ,a ,,clean ,,pan ,,with ,,enough ,,oil #c ,,as ,,is ,,necessary ,,for ,,cooking2 ,,when ,,done ,,add a dash of honey- ,,wine ,,or ,,raisin ,,wine1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,list41 ,g4-,v4 mullorum loco salsi--salt mullet4 #b ,tor4 wanting in other texts4 #c ,list4 liquamen--broth1 brine1 which would be worse than carrying owls to ,athens4 ,as a matter of fact1 the mullet if it be what ,list4 says1 loco salsi--salted on the spot1 i4e4 as caught1 near the sea shore1 requires soaking to extract the salt4 #aej ,a ,,dish ,,of ,,any ,,kind ,,of ,,salt ,,fish ,,patina ,,ex ,,piscibus ,,quibuslibet #a ,,another ,,fish ,,dish ,,is ,,thus ,,made #b ,,fry ,,any ,,kind ,,of ,,cured #c ,,fish1 ,,carefully ,,treated soaked and cleaned ,,place ,,in ,a ,,pan1 ,,cover ,,with ,,sufficient ,,oil1 ,,lay strips of ,,cooked ,,salt #d pork or bacon--petits sals ,,over ,,the ,,center1 ,,keep ,,it ,,hot1 ,,when ,,real ,,hot1 ,,add ,a ,,dash ,,of ,,honey ,,wine ,,to ,,the ,,gravy ,,and ,,stir ,,it ,,up #e4 #a ,ex ,tor42 ,g4-,v4 ,p4 piscium loco salsi4 #b ,tor42 sentence wanting in other texts4 #c ,tor4 duratos--hard--no sense here1 probably a misprint of the d4 ,list4 curatos--carefully treated1 cured1 processed4 #d ,salsum coctum1 cf4 notes to ,rx ,no4 #adh2 ,goll41 ,dann4--sprinkle the fish with salt4444 ,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 utmost4 ,cf4 also note #b to ,rx ,nos4 #da1 #adh4 #e ,virtually a repetition of ,rx ,no4 #adi1 except for the addition of the pork4 #aea ,,another ,,fish ,,dish1 ,,with ,,onions ,,alia ,,piscium ,,patina ,,another ,,fish ,,dish ,,make ,,as ,,follows #a ,,clean ,,any ,,kind ,,of ,,fish ,,and ,,place ,,it ,,properly ,,in ,a ,,saucepan ,,with ,,shredded ,,dry ,,ascalonian ,,onions shallots ,,or ,,with ,,any ,,other ,,kind ,,of ,,onions1 ,,the ,,fish ,,on ,,top4 ,,add ,,stock ,,and ,,oil ,,and ,,cook4 ,,when ,,done1 ,,put ,,broiled ,,bacon ,,in ,,the ,,center1 ,,give ,,it ,a ,,dash ,,of ,,vinegar1 ,,sprinkle ,,with finely chopped ,,savory ,,and ,,garnish ,,with the ,,onions4 #a ,tor41 sentence wanting in other texts4 #aeb ,a ,,lucretian ,,dish ,,patina ,,lucretiana #a ,,clean ,,young ,,onions1 ,,rejecting ,,the ,,green ,,tops1 ,,and ,,place #b ,,them ,,in ,a ,,saucepan ,,with ,a ,,little ,,broth1 ,,some ,,oil ,,and ,,water1 ,,and1 ,,to ,,be ,,cooked with the onions ,,place ,,salt ,,pork #c ,,in ,,the ,,midst of the scallions4 ,,when ,,nearly ,,done1 ,,add ,a ,,spoon ,,of ,,honey #d ,a ,,little ,,vinegar ,,and ,,reduced ,,must1 ,,taste ,,it1 ,,if ,,insipid ,,add ,,more ,,brine broth ,,if ,,too ,,salty1 ,,add ,,more ,,honey1 ,,and ,,sprinkle ,,with ,,savory #e4 #a ,dann4 ,named for ,lucretius ,epicurus1 a contemporary of ,cicero4 ,list4 ab authore cui in usu fuit sic appellata4 #b ,g4-,v4 concides4 ,not necessary4 #c salsum crudum--salt pork1 i4e4 not smoked or cured bacon4 ,dann4 raw salt2 ,goll4 salt4 ,impossible1 of course6 ,cf4 notes to ,rx ,nos4 #da1 #adg1 #adi4 #d ,to glaze the pork1 no doubt2 reminding us of our own use of sugar to glaze ham or bacon1 and of the molasses added to pork 7and beans74 #e ,g4-,v4 coronam bubulam4 ,in experimenting with this formula omit salt completely4 ,instead of honey we have also added maple syrup once4 ,to make this a perfect luncheon dish a starch is wanting2 we have therefore added sliced raw potatoes and cooked with the rest1 to make it a balanced meal1 by way of improving upon ,lucretius4 ,since the ancients had no potatoes we have1 on a different occasion1 created another version by added sliced dasheens 7colocasia1 cf4 ,rx ,nos4 #gd1 #baf1 #bdd1 #cbb74 ,it is surprising that the ancients who used the colocasium extensively did not combine it with the above dish4 #aec ,,stewed ,,lacertus ,,fish ,,patina ,,de ,,lacertis #a ,,clean ,,and ,,wash soak ,,the ,,fish #b cook and flake it ,,break ,,and ,,beat ,,eggs1 ,,mix ,,them ,,with ,,the ,,fish1 ,,add ,,broth1 ,,wine ,,and ,,oil4 ,,place ,,this ,,on ,,the ,,fire1 ,,when ,,cooked scrambled ,,add ,,simple ,,fish ,,wine ,,sauce #c ,,to ,,it1 ,,sprinkle ,,with ,,pepper ,,and ,,serve #d4 #a ,ex ,list4 wanting in ,tor4 ,g4-,v4 ,p4 de lagitis2 cf4 note to ,rx ,no4 #adh4 #b ,remembering that ,list4 reads lagitis for lacertis1 this formula appears to be an antique ,scrambled ,eggs and ,bacon4 ,cf4 notes to ,rx ,nos4 #db1 #adh-aej4 #c ,oenogarum1 cf4 ,rx ,no4 #adg1 the ,sardine ,omelette4 #d ,to cook the eggs as described above would be disastrous4 ,the fish1 if such was used1 was probably first poached in the broth1 wine and oil1 and when done1 removed from the pan4 ,the fond1 or remaining juice or gravy1 was subsequently tied with the egg yolks1 and this sauce was strained over the fish dressed on the service platter1 the oenogarum sparingly sprinkled over the finished dish4 ,this would closely resemble our modern au vin blanc fish dishes2 the oenogarum taking the place of our meat glac4 ,another interpretation of this vexatious formula is that if fish was used1 the cooked fish was incorporated with the raw beaten eggs which were then scrambled in the pan4 ,in that event this formula resembles closely the sardine omelette4 #aed ,a ,,fish ,,stew ,,patina ,,zomore #a ,,the ,,zomore ,,fish ,,dish ,,is ,,made ,,as ,,follows #b ,,take ,,raw ,,ganonas #c ,,and ,,other fish ,,whichever ,,you ,,like1 ,,place ,,them ,,in ,a ,,sauce ,,pan1 ,,adding ,,oil1 ,,broth1 ,,reduced ,,wine1 ,a ,,bunch #d ,,of ,,leeks ,,and green ,,coriander2 ,,while ,,this ,,cooks1 ,,crush ,,pepper1 ,,lovage ,,and ,a ,,bunch ,,of ,,origany ,,which ,,crush ,,by ,,itself ,,and ,,dilute ,,with ,,the ,,juice #e ,,of ,,the ,,fish4 ,,now ,,dissolve break and beat egg yolks for a liaison ,,prepare ,,and ,,taste ,,the ,,dish1 ,,binding the sauce with the yolks ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,list4 ,zomoteganite--a dish of fish boiled in their own liquor2 ,g4-,v4 zomoteganon2 ,lan4 zomoreganonas2 ,vat4 ,ms4 zomonam ,ganas4 #b ,tor4 sentence wanting in other texts4 #c ganonas crudas--an unidentified fish4 #d ,bouquet garni4 #e ius de suo sibi--old ,plautian latinity4 ,cf4 ,h4 ,c4 ,coote1 cit4 ,apiciana2 the proof of the antiquity and the genuineness of ,apicius4 #aee ,,sole ,,in ,,white ,,wine ,,patina ,,ex ,,soleis #a ,a ,,dish ,,of ,,sole ,,is ,,thus ,,made #b ,,beat ,,the ,,sole #c ,,prepare #d ,,and ,,place ,,them ,,in ,a shallow ,,sauce ,,pan1 ,,add ,,oil1 ,,broth ,,and ,,wine1 ,,and ,,poach ,,them ,,thus2 ,,now ,,crush ,,pepper1 ,,lovage1 ,,origany ,,and ,,add ,,of ,,the ,,fish ,,juice2 ,,then ,,bind ,,the ,,sauce ,,with ,,raw ,,eggs yolks ,,to ,,make ,a ,,good ,,creamy ,,sauce ,,of ,,it2 ,,strain ,,this ,,over ,,the ,,sole1 ,,heat ,,all ,,on ,a ,,slow ,,fire to fill it with live heat ,,sprinkle ,,with ,,pepper ,,and ,,serve #e4 #a ,g4-,v4 ,p4 solearum4 #b ,tor4 sentence wanting in other texts4 #c ,beat1 to make tender1 to be able to remove the skin4 #d ,tor4 curatos--trim1 skin1 remove entrails1 wash4 #e ,one of the best of ,apician accomplishments4 ,exactly like our modern sole au vin blanc1 one of the most aristocratic of dishes4 ,cf4 ,rx ,no4 #dhg1 ,excerpta1 ,,xix4 #aee;a ,,fish ,,liquor ,,patina ,,ex ,,piscibus ,a ,,liquor in which to cook fish ,,is ,,made ,,by ,,taking #a ,,one ,,ounce ,,of ,,pepper1 ,,one ,,pint ,,of ,,reduced ,,wine1 ,,one ,,pint ,,of ,,spiced ,,wine ,,and ,,two ,,ounces ,,of ,,oil4 #a ,tor4 sentence wanting in other texts4 #aef ,a ,,dish ,,of ,,little ,,fish ,,patina ,,de ,,pisciculis #a ,,take ,,raisins1 ,,pepper1 ,,lovage1 ,,origany1 ,,onions1 ,,wine1 ,,broth ,,and ,,oil1 ,,place ,,this ,,in ,a ,,pan2 ,,after ,,this ,,has ,,cooked ,,add ,,to ,,it ,,the ,,cooked ,,small ,,fish1 ,,bind ,,with ,,roux ,,and ,,serve4 #a ,smelts1 anchovies1 whitebait4 #aeg ,a ,,dish ,,of ,,tooth ,,fish1 ,,dory ,,or ,,sea ,,mullet ,,and ,,oysters ,,patina ,,de ,,piscibus ,,dentice1 ,,aurata ,,et ,,mugile #a ,,take ,,the ,,fish1 ,,prepare clean1 trim1 wash ,,and ,,half ,,broil ,,or ,,fry ,,them2 ,,thereupon ,,shred ,,them in good-sized ,,pieces3 ,,next ,,prepare ,,oysters2 ,,put ,,in ,a ,,mortar #f ,,scruples ,,of ,,pepper1 ,,moisten ,,with ,,broth ,,and ,,crush4 ,,add ,a ,,small ,,glass ,,of ,,broth1 ,,one ,,of ,,wine ,,to ,,it2 ,,put ,,in ,a ,,sauce ,,pan #c ,,ounces ,,of ,,oil ,,and ,,the shelled ,,oysters ,,and ,,let ,,them ,,poach ,,with ,,wine ,,sauce4 ,,when ,,they ,,are ,,done1 ,,oil ,a ,,dish ,,on ,,which ,,place ,,the ,,above ,,mentioned ,,fish ,,pieces ,,and ,,stewed ,,oysters1 ,,heat ,,again1 ,,and ,,when ,,hot1 ,,break #dj #b ,,eggs whip them ,,and ,,pour ,,them ,,over ,,the ,,oysters1 ,,so ,,that ,,they ,,congeal4 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #c4 #a dentex--tooth-fish2 aurata--gilt--dory1 red snapper2 mugilis--,sea ,mullet1 according to some4 #b ,g4-,v4 ova ,,xi--#aa eggs4 ,tac4 ova ,xl1 which may be read ,,xl--forty4 #c ,this dish may be allowed to congeal slowly2 if done quickly it may become a dish of scrambled eggs with fish and oysters4 #aeh ,,sea ,,bass1 ,,or ,,barracuda ,,patina ,,de ,,lupo #a ,,grind ,,pepper1 ,,cumin1 ,,parsley1 ,,rue1 ,,onions1 ,,honey1 ,,broth1 ,,raisin ,,wine ,,and ,,drops ,,of ,,oil #b4 #a ,g4-,v4 p4 de pisce lupo--wolf1 because of its voracity2 a sea fish1 sea pike1 or sea bass2 perhaps akin to our barracuda1 wolfish both in appearance and character4 ,sch4 ,perca labrax ,lin4 #b ,the cleaned fish is cut into convenient portions or fillets1 placed in an oiled pan1 the ingredients spread over2 it is either poached in the oven or cooked under the open fire4 ,schuch here inserts his ,rx ,nos4 #aec to #aff which more properly belong among the ,excerpta of ,vinidarius and which are found at the end ,book ,x by ,apicius4 #aei ,a ,,dish ,,of ,,sorb-,,apple1 ,,hot ,,or ,,cold ,,patina ,,de ,,sorbis ,,calida ,,et ,,frigida ,,take ,,medlars1 ,,clean ,,them2 ,,crush ,,them ,,in ,,the ,,mortar ,,and ,,strain ,,through ,,colander4 #d ,,cooked calf's or pork ,,brains1 ,,skinned ,,and ,,freed ,,from ,,stringy ,,parts1 ,,put ,,in ,,the ,,mortar ,,with #h ,,scruples ,,of ,,pepper1 ,,dilute ,,with ,,stock ,,and ,,crush1 ,,adding ,,the ,,medlar ,,pulp ,,and ,,combine ,,all2 ,,now ,,break #h ,,eggs ,,and ,,add ,a ,,small ,,glass ,,of ,,broth4 ,,oil ,a ,,clean ,,pan ,,and ,,place ,,it ,,in ,,the ,,hot ,,bath ,,or ,,in ,,the ,,hot ,,ashes2 ,,after ,,you ,,have ,,filled ,,it ,,with ,,the ,,preparation1 ,,make ,,sure ,,that ,,the ,,pan ,,gets ,,enough ,,heat ,,from ,,below2 ,,let ,,it ,,congeal1 ,,and ,,when ,,done ,,sprinkle ,,with ,a ,,little ,,fine ,,pepper ,,and ,,serve4 ,sch4 ,rx ,no4 #aff4 #afj ,a ,,dish ,,of ,,peaches #a ,,patina ,,de ,,persicis ,,clean ,,hard-,,skinned ,,peaches ,,and ,,slice1 ,,stew ,,them2 ,,arrange ,,in ,a ,,dish1 ,,sprinkle ,,with ,a ,,little ,,oil ,,and ,,serve ,,with ,,cumin-,,flavored ,,wine #b4 #a ,tor4 is not sure whether this is a ,persian fish or peaches--persica4 #b ,dann4 ,pepper1 for which there is no authority4 ,sch4 ,rx ,no4 #afg4 #afa ,a ,,dish ,,of ,,pears ,,patina ,,de ,,piris ,a ,,dish ,,of ,,pears ,,is ,,made ,,this ,,way3 #a ,,stew ,,the ,,pears1 ,,clean ,,out ,,the ,,center remove core and seeds ,,crush ,,them ,,with ,,pepper1 ,,cumin1 ,,honey1 ,,raisin ,,wine1 ,,broth ,,and ,a ,,little ,,oil2 ,,mix ,,with ,,eggs1 ,,make ,a ,,pie custard ,,of ,,this1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,tor4 sentence wanting in other texts4 ,sch4 ,rx ,no4 #afh4 #afb ,a ,,dish ,,of ,,sea-,,nettles ,,patina ,,de ,,urtica #a ,a ,,dish ,,of ,,sea-,,nettles1 ,,either ,,hot ,,or ,,cold1 ,,is ,,made ,,thus3 #b ,,take ,,sea-,,nettles1 ,,wash ,,and ,,drain ,,them ,,on ,,the ,,colander1 ,,dry ,,on ,,the ,,table ,,and ,,chop ,,fine4 ,,crush #aj ,,scruples ,,of ,,pepper1 ,,moisten ,,with ,,broth1 ,,add #b ,,small ,,glasses ,,of ,,broth ,,and #f ,,ounces ,,of ,,oil4 ,,heat ,,this ,,in ,a ,,sauce ,,pan ,,and ,,when ,,cooked ,,take ,,it ,,out ,,and ,,allow ,,to ,,cool ,,off4 ,,next ,,oil ,a ,,clean ,,pan1 ,,break #h ,,eggs ,,and ,,beat ,,them2 ,,combine ,,these ,,with ,,the ,,above ,,preparations1 ,,place ,,the ,,pan ,,on ,,hot ,,ashes ,,to ,,give ,,it ,,heat ,,from ,,below1 ,,when ,,done congealed ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,g4-,v4 p4 urticarum calida et frigida4 #b ,tor4 sentence wanting in other texts4 #afc ,a ,,dish ,,of ,,quinces ,,patina ,,de ,,cydoniis #a ,a ,,dish ,,of ,,quinces ,,is ,,made ,,as ,,follows3 #b ,,quinces ,,are ,,cooked ,,with ,,leeks1 ,,honey ,,and ,,broth1 ,,using ,,hot ,,oil1 ,,or ,,they ,,are ,,stewed ,,in ,,honey #c4 #a ,g4-,v4 p4 de ,cydoneis4 #b ,tor4 sentence wanting in other texts4 #c ,this latter method would appeal to our modern notion of preparing fruits of this sort2 we use sugar syrup to cook them in and flavor with various spices1 adding perhaps a little wine or brandy4 ,,iii ,,of ,,finely ,,chopped1 ,,minced ,,meats ,,de ,,minut ,,alibus #a #afd ,a ,,mince ,,of ,,sea ,,food ,,minutal ,,marinum ,,place ,,the ,,fish ,,in ,,sauce ,,pan1 ,,add ,,broth ,,oil ,,and ,,wine and poach it4 ,,also ,,finely ,,chop ,,leek ,,heads the white part only of leeks ,,and fresh ,,coriander4 ,when cool1 mince the fish fine ,,form ,,it ,,into ,,small ,,cakes #b ,,adding ,,capers #c ,,and ,,sea-,,nettles ,,well ,,cleaned4 ,,these ,,fish ,,cakes ,,cook ,,in ,a ,,liquor ,,of ,,pepper1 ,,lovage ,,and ,,origany1 ,,crushed1 ,,diluted ,,with ,,broth ,,and ,,the ,,above ,,fish ,,liquor ,,which ,,skim ,,well1 ,,bind with roux or eggs ,,stir strain ,,over ,,the ,,cakes1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,g4-,v4 minutal de piscibus vel ,isiciis4 #b ,tac4 ,g4-,v4 isiciola 444 minuta--resembling our modern quenelles de poisson--tiny fish dumplings4 #c ,tac4 cum caparis2 ,tor4 c4 capparibus2 ,vat4 ,ms4 concarpis2 ,list4 ,g4-,v4 concerpis4 #afe ,,tarentine ,,minutal ,,minutal ,,tarentinum #a ,,finely ,,chop ,,the ,,white ,,part ,,of ,,leeks ,,and ,,place ,,in ,a ,,sauce ,,pan2 ,,add ,,oil fry lightly ,,and ,,broth2 ,,next ,,add ,,small ,,sausage ,,to ,,be ,,cooked ,,likewise4 ,,to ,,have ,a ,,good ,,tarentine ,,dish1 ,,they ,,must ,,be ,,tender4 ,,the ,,making ,,of ,,these ,,sausage ,,will ,,be ,,found ,,among ,,the ,,isicia ,nos4 #fj-ff #b4 ,,also ,,make ,a ,,sauce ,,in ,,the ,,following ,,manner3 ,,crush ,,pepper1 ,,lovage ,,and ,,origany1 ,,moisten ,,with ,,broth1 ,,add ,,of ,,the ,,above sausage ,,gravy1 ,,wine1 ,,raisin ,,wine2 ,,put ,,in ,a ,,sauce ,,pan ,,to ,,be ,,heated1 ,,when ,,boiling1 ,,skim ,,carefully1 ,,bind1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,g4-,v4 ,terentinum1 for which there is no reason4 ,tarentum1 town of lower ,italy1 now ,taranto1 celebrated for its wine and luxurious living4 #b ,such references to other parts of the book are very infrequent4 #aff ,,apician ,,minutal ,,minutal ,,apicianum ,,the ,,apician ,,minutal ,,is ,,made ,,as ,,follows3 #a ,,oil1 ,,broth ,,wine1 ,,leek ,,heads1 ,,mint1 ,,small ,,fish1 ,,small ,,tidbits #b ,,cock',s ,,fries ,,or ,,capon',s ,,kidneys #c ,,and ,,pork ,,sweetbreads2 ,,all ,,of ,,these ,,are ,,cooked ,,together #d ,,now ,,crush ,,pepper1 ,,lovage1 ,,green ,,coriander1 ,,or ,,seeds1 ,,moistened ,,with ,,broth2 ,,add ,a ,,little ,,honey1 ,,and ,,of ,,the ,,own ,,liquor #e ,,of ,,the ,,above ,,morsels1 ,,wine ,,and ,,honey ,,to ,,taste2 ,,bring ,,this ,,to ,a ,,boiling ,,point ,,skim1 ,,bind1 ,,stir ,,well strain1 pour over the morsels ,,sprinkle ,,with ,,pepper ,,and ,,serve #f4 #a ,tor4 sentence wanting in other texts4 #b isitia--quenelles1 dumplings of some kind1 mostly fine forcemeats4 #c testiculi caponum2 the capon has no testiculi1 these organs having been removed by an operation when the cock is young4 ,this operation is said to have been first performed by a ,roman surgeon with the intention of beating the ,lex ,fannia1 or ,fannian law1 sponsored by a fanatic named ,fannius4 ,it prohibited among other restrictions the serving of any fowl at any time or repast except a hen1 and this hen was not to be fattened4 ,note the cunning of the law3 ,the useful hen and her unlaid eggs could be sacrificed while the unproductive rooster was allowed to thrive to no purpose1 immune from the butcher's block4 ,this set the shrewd surgeon to thinking2 he transformed a rooster into a capon by his surgical trick4 ,the emasculated bird grew fat without his owner committing any infraction of the ,roman law against fattening chickens4 ,of course the capon1 being neither hen nor rooster1 was perfectly safe to eat1 for he was within the law4 ,thus he became a huge success as an ancient bootleg chicken4 #d ,these integral parts must be prepared and poached separately and merely heated together before the final service4 #e ,again the ,plautian colloquialism ius de suo sibi4 #f ,this dish is worthy of ,apicius4 ,it is akin to our ,ragot ,financire1 and could pass for ,vol-au-vent la ,financire if it were served in a large fluffy crust of puff paste4 #afg ,,minutal ,,la ,,matius #a ,,minutal ,,matianum ,,put ,,in ,a ,,sauce ,,pan ,,oil1 ,,broth ,,finely ,,chopped ,,leeks1 ,,coriander1 ,,small ,,tid-,,bits1 ,,cooked ,,pork ,,shoulder1 ,,cut ,,into ,,long ,,strips ,,including ,,the ,,skin1 ,,have ,,everything ,,equally ,,half ,,done4 ,,add ,,matian ,,apples #b ,,cleaned1 ,,the ,,core ,,removed1 ,,sliced ,,lengthwise ,,and ,,cook ,,them ,,together3 ,,meanwhile ,,crush ,,pepper1 ,,cumin1 ,,green ,,coriander1 ,,or ,,seeds1 ,,mint1 ,,laser ,,root1 ,,moistened ,,with ,,vinegar1 ,,honey ,,and ,,broth ,,and ,a ,,little ,,reduced ,,must1 ,,add ,,to ,,this ,,the ,,broth ,,of ,,the ,,above ,,morsels1 ,,vinegar ,,to ,,taste1 ,,boil1 ,,skim1 ,,bind strain over the morsels ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,named for ,matius1 ancient author1 or because of the ,matian apples used in this dish1 also named for the same man4 ,plinius1 ,nat4 ,hist4 lib4 ,,xv1 ,cap4 #ad-ae1 ,columella1 ,de re ,rustica1 lib4 ,,xii1 ,cap4 ,,xliiii4 ,this is not the first instance where fruits or vegetables were named for famous men4 ,beets1 a certain kind of them were named for ,varro1 writer on agriculture4 ,matius1 according to ,varro1 wrote a book on waiters1 cooks1 cellar men and food service in general1 of which there is no trace today4 ,it was already lost during ,varro's days4 #b ,cf4 note #a1 above4 ,this illustrates the age-old connection of pork and apples4 #afh ,,sweet ,,minutal ,,minutal ,,dulce #a ,,in ,a ,,sauce ,,pan ,,put ,,together ,,oil1 ,,broth1 ,,coctura #b ,,finely ,,cut ,,leek ,,heads ,,and ,,green ,,coriander1 ,,cooked ,,pork ,,shoulder1 ,,small ,,tid-,,bits4 ,,while ,,this ,,is ,,being ,,cooked1 ,,crush ,,pepper1 ,,cumin1 ,,coriander ,,or its ,,seeds1 ,,green ,,rue1 ,,laser ,,root1 ,,moistened ,,with ,,vinegar1 ,,reduced ,,must ,,and ,,the ,,gravy ,,of ,,the ,,above ,,morsels2 ,,add ,,vinegar ,,to ,,taste3 ,,when ,,this sauce ,,is ,,cooked1 ,,hollow ,,out ,,citron ,,squash #c ,,cut ,,in ,,dice1 ,,boil ,,and ,,place ,,them ,,together ,,with ,,the ,,rest ,,in ,,the ,,dish1 ,,skim1 ,,bind strain ,,the ,,sauce pour it over the morsels ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,g4-,v4 m4 ex citriis4 #b ,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 cookery1 depending upon the ingredients used in the dish4 ,we would here interpret it as the frying of the leeks in oil1 etc4 ,in another instance coctura may mean our modern rduction4 #c ,the fruit to be used here has not been satisfactorily identified4 ,the texts have citrium and citrum--a sweet squash or cucumber--perhaps even a melon1 but not the citron1 the mala citrea as read by ,list4 ,this specimen is hard to identify because of the many varieties in the cucumber1 squash and the citrus families4 ,citrus1 as a matter of fact1 is but a corruption of cedrus1 the cedar tree4 ,we are not sure whether this fruit is to be stuffed with the ragout and then baked1 as is often the custom to do with such shells2 the texts prescribes distinctly to hollow out the fruit4 ,the title1 implying a sweet dish is obviously wrong4 ,it may be remarked here that ,apicius makes no mention of that marvelous citrus fruit1 the lemon1 nor of the orange1 both of which are indispensable to modern cookery4 #afi ,,minutal ,,of ,,fruit ,,minutal ,,ex ,,pr,,coquis ,,in ,a ,,sauce ,,pan ,,put ,,oil1 ,,broth ,,and ,,wine1 ,,finely ,,cut ,,shallots1 ,,diced ,,cooked ,,pork ,,shoulder4 ,,when ,,this ,,is ,,cooked1 ,,crush ,,pepper1 ,,cumin1 ,,dry ,,mint1 ,,dill1 ,,moisten ,,with ,,honey1 ,,broth1 ,,raisin ,,wine and ,a ,,little ,,vinegar1 ,,some ,,of ,,the ,,gravy ,,of ,,the ,,above ,,morsels1 ,,add ,,fruits ,,the ,,seeds ,,of ,,which ,,have ,,been ,,taken ,,out1 ,,let ,,boil1 ,,when ,,thoroughly ,,cooked1 ,,skim1 ,,bind1 ,,sprinkle ,,with ,,pepper ,,and ,,serve #a4 #a ,this1 rather than ,rx ,no4 #afh1 deserves the title1 ,sweet ,minutal1 for it is practically the same1 with the addition of the fruit4 #agj ,,minutal ,,of ,,hare',s ,,livers ,,minutal ,,leporinum ,,the ,,way ,,to ,,make ,a ,,minutal ,,of ,,hare',s ,,giblets ,,may ,,be ,,found ,,among ,,the ,,hare ,,recipes #a4 #agj;a ,,in ,a ,,sauce ,,pan ,,put ,,oil1 ,,broth ,,and ,,wine1 ,,finely ,,cut ,,shallots1 ,,diced ,,cooked ,,pork ,,shoulder4 ,,when ,,this ,,is ,,cooked1 ,,crush ,,pepper1 ,,cumin1 ,,dry ,,mint1 ,,dill1 ,,moisten ,,with ,,honey1 ,,broth1 ,,raisin ,,wine and ,a ,,little ,,vinegar1 ,,some ,,of ,,the ,,gravy ,,of ,,the ,,above ,,morsels1 ,,add ,,seedless ,,fruits1 ,,let ,,boil1 ,,when ,,thoroughly ,,cooked1 ,,skim1 ,,bind1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,rx ,no4 #chf1 ,book ,,viii is one of these recipes4 ,this is one of the few instances where the ancient original makes any reference to any other part of the ,apicius book499 ,after this bare reference1 the original proceeds to repeat the text of the preceding formula verbatim4 99 ,cf4 ,rx ,no4 #afe4 ,brandt suggests a new title for #agj;a ,,another ,,sweet ,,minutal4 ,the ,g4-,v4 version differs but little from ,rx ,no4 #afi4 #aga ,,red ,,apple ,,minutal ,,minutal ,,ex ,,rosis #a ,,make ,,this ,,the ,,same ,,way ,,as ,,described ,,in ,,the ,,foregoing1 ,,only ,,add ,,more ,,raisin ,,wine4 #a ,list4 ,roses2 ,tor4 ,rosatium2 this term1 medieval ,latin1 does not exist in the ancient language4 ,sch4 mala rosea--rosy or red apple1 most likely to be the correct interpretation4 ,cf4 ,rx ,nos4 #acf and #afg4 ,the above title has led to the belief that the ancients made pies1 etc41 of roses1 an idea that was much ridiculed in ,england after the publication of ,lister's work in #agje4 ,we concur with ,schuch's interpretation that rosy apples were used1 remembering1 however1 that the fruit of the rose tree1 the hip1 dog-briar1 eglantine is also made into dainty confections on the ,continent today4 ,it is therefore entirely possible that this recipe calls for the fruit of the rose tree4 ,,iv ,,gruels ,,tisanam ,,vel ,,sucum #agb ,,barley ,,broth1 ,,pap1 ,,porridge1 ,,gruel ,,tisana ,,sive ,,cremore #a ,,crush ,,barley1 ,,soaked ,,the ,,day ,,before1 ,,well ,,washed1 ,,place ,,on ,,the ,,fire ,,to ,,be ,,cooked in a double boiler ,,when ,,hot ,,add ,,enough ,,oil1 ,a ,,bunch ,,of ,,dill1 ,,dry ,,onion1 ,,satury ,,and ,,colocasium #b ,,to ,,be ,,cooked ,,together ,,because ,,for ,,the ,,better ,,juice1 ,,add ,,green ,,coriander ,,and ,a ,,little ,,salt2 ,,bring ,,it ,,to ,a ,,boiling ,,point4 ,,when ,,done ,,take ,,out ,,the ,,bunch of dill ,,and ,,transfer ,,the ,,barley ,,into ,,another ,,kettle ,,to ,,avoid ,,sticking ,,to ,,the ,,bottom ,,and ,,burning1 ,,make ,,it ,,liquid by addition of water1 broth1 milk ,,strain ,,into ,a ,,pot1 ,,covering ,,the ,,tops ,,of ,,the ,,colocasia4 ,,next ,,crush ,,pepper1 ,,lovage1 ,a ,,little ,,dry ,,flea-,,bane1 ,,cumin ,,and ,,sylphium #c ,,stir ,,it ,,well ,,and ,,add ,,vinegar1 ,,reduced ,,must ,,and ,,broth2 ,,put ,,it ,,back ,,into ,,the ,,pot1 ,,the ,,remaining ,,colocasia ,,finish ,,on ,a ,,gentle ,,fire #d4 #a ,tor4 ptisana siue ,cremore4 #b ,g4-,v4 ,coloefium2 ,tor4 coloesium and colesium 7the different readings perhaps on account of the similarity of the long s with the f74 ,tor4 spells this word differently every time he is confronted with it4 ,tac41 ,lan4 coledium--unidentified4 ,list4 colocasium1 which see in notes to ,rx ,nos4 #gd1 #bjj1 #baf1 #bdd1 and #cbb1 also ,sch4 p4 #ie4 #c ,list4 sil frictum2 ,tor4 silphium f4 #d ,tor4 continuing without interruption4 ,this formula is reported in ,rx ,no4 #bjj4 #agc ,,another ,,tisana ,,tisana ,,taricha #a ,,the ,,cereal #b ,,is ,,soaked2 ,,chickpeas1 ,,lentils ,,and ,,peas ,,are ,,crushed ,,and ,,boiled ,,with ,,it2 ,,when ,,well ,,cooked1 ,,add ,,plenty ,,of ,,oil4 ,,now ,,cut ,,green ,,herbs1 ,,leeks1 ,,coriander1 ,,dill1 ,,fennel1 ,,beets1 ,,mallows1 ,,cabbage ,,strunks1 ,,all ,,soft ,,and ,,green ,,and ,,finely ,,cut1 ,,and ,,put ,,in ,a ,,pot4 ,,the ,,cabbage ,,cook separately4 ,also ,,crush ,,fennel ,,seed1 ,,origany1 ,,sylphium ,,and ,,lovage1 ,,and ,,when ,,crushed1 ,,add ,,broth ,,to ,,taste1 ,,pour ,,this ,,over ,,the ,,porridge1 ,,stir ,,it ,,together ,,and ,,use ,,some ,,finely ,,chopped ,,cabbage ,,stems ,,to ,,sprinkle ,,on ,,top #b4 #a ,variants3 barrica1 farrica2 ,list4 legendum1 puto1 ,taricam2 id4 est ,salsam4 ,cf4 ,rx #add1 #adi1 #dbf-h4 ,lan41 ,tor41 ,g4-,v4 barricam1 not identified4 ,sch4 farrica--corn spelt2 probably not far from the mark4 ,we would venture to suggest that our farina is the thing here used1 or any ordinary corn meal4 #b ,this formula is repeated in ,rx ,no4 #bja4 ,v ,,hors ,d',,oe,,uvres1 ,,appetizers1 ,,relishes ,,gustum #agd ,,moveable ,,appetizers ,,gustum ,,versatile ,,the ,,moveable #a ,,appetizers ,,are ,,thus ,,made3 #b ,,small ,,white ,,beets1 ,,mature ,,leeks1 ,,celery ,,roots #c ,,stewed ,,cockles #d ,,ginger #e ,,chicken ,,giblets1 ,,small ,,fowl #f ,,small ,,morsels ,,cooked ,,in ,,their ,,own ,,liquor #g4 ,,oil ,a ,,pan1 ,,line ,,it ,,with ,,mallow ,,leaves ,,and ,a ,,composition ,,of ,,different ,,vegetables1 ,,and1 ,,if ,,you ,,have ,,room ,,enough1 ,,bulbs1 ,,damascus ,,plums1 ,,snails1 ,,tid-,,bits #h ,,short ,,lucanian ,,sausage ,,sliced2 ,,add ,,broth1 ,,oil1 ,,wine1 ,,vinegar ,,put ,,on ,,the ,,fire ,,to ,,heat ,,and ,,so ,,cook ,,them4 ,,meanwhile ,,crush ,,pepper1 ,,lovage1 ,,ginger1 ,a ,,little ,,tarragon1 ,,moisten ,,it ,,and ,,let ,,it ,,cook4 ,,break ,,several ,,eggs ,,in ,a ,,dish1 ,,use ,,the ,,remaining ,,liquor ,,in ,,the ,,mortar ,,to ,,mix ,,it ,,with ,,the ,,sauce ,,in ,,the ,,dish ,,and ,,to ,,bind ,,it4 ,,when ,,this ,,is ,,done1 ,,make ,a ,,wine ,,sauce ,,for ,,it ,,as ,,follows3 ,,crush ,,pepper1 ,,lovage1 ,,moistened ,,with ,,broth1 ,,raisin ,,wine ,,to ,,taste2 ,,in ,a ,,small ,,sauce ,,pan ,,put ,a ,,little ,,oil with the other ingredients ,,heat1 ,,and ,,bind ,,with ,,roux ,,when ,,hot4 ,,now unmould ,,upset ,,the ,,dish ,,on ,a ,,platter1 ,,remove ,,the ,,mallow ,,leaves1 ,,pour ,,over ,,the ,,wine ,,sauce1 ,,sprinkle ,,with ,,pepper ,,and ,,serve #i4 #a ,moveable1 either because it is one show piece that is carried from one guest to another1 or1 as here indicated1 a dish that is to be unmoulded or turned out of its mould or pan before service4 #b ,tor4 sentence wanting in other texts4 #c ,celery roots1 i4e4 the thick bulbs4 ,g4-,v4 apios1 bulbos--celery1 onions2 note the comma after apios4 #d ,periwinkles1 also snails4 #e ,tac41 ,lan4 gingibera2 ,tor4 zinziber2 ,vat4 ,ms4 gibera2 ,g4-,v4 ,gigeria2 ,hum4 id4--giblets4 ,wanting in ,list4 #f ,list4 avicellas2 ,vat4 ,ms4 aucellare and scellas2 ,tac41 ,lan4 id42 ,tor4 pullorum axillas--chicken wings 7872 ,g4-,v4 ascellas4 #g ex iure4 #h isitia--quenelles of forcemeat1 etc4 #i ,an extremely complicated composition of varied morsels1 definite instructions lacking1 however4 ,it is not clear whether the dish was served hot 7in which case the dish would not stand up long7 or whether served cold1 jellyfied4 ,moreover1 the title gustum--hors d'oeuvres--is not consistent either with similar creations by ,apicius or with our own notions of such dishes4 ,this title may merely suggest that such a dish was to be served at the beginning of a repast4 ,this recipe presents an instance of the difficulty to render the text and its variants in a manner acceptable to our modern palates4 ,we are of the opinion that the above recipe is a contraction of two or more formul1 each of which1 separately1 might make acceptable hot appetizers4 #age ,,vegetable ,,relish #a ,,gustum ,,de ,,oleribus #b ,,for ,,this ,,vegetable ,,dish ,,boil ,,bulbs #c in ,,broth1 ,,oil1 ,,and ,,wine2 ,,when ,,done add ,,liver ,,of ,,suckling ,,pig #d ,,chicken ,,livers ,,and ,,feet ,,and ,,small ,,birds #e ,,cut ,,in ,,halves1 ,,all ,,to ,,be ,,cooked ,,with ,,the ,,bulbs4 ,,when ,,done1 ,,crush ,,pepper1 ,,lovage1 ,,moistened ,,with ,,broth1 ,,wine1 ,,raisin ,,wine ,,to ,,sweeten ,,it4 ,,add ,,of ,,the ,,own ,,liquor ,,of ,,the ,,morsels1 ,,retire ,,the ,,onions1 ,,when ,,done group the morsels together in the service dish ,,bind the sauce ,,with ,,roux ,,in ,,the ,,last ,,moment strain over the morsels ,,and ,,serve4 #a ,an entremet of fowl and livers4 #b a misnomer1 as vegetables play the least part in this dish4 #c ,onions1 etc4 #d jecinora porcelli2 ,sch4 iscinera porcellum4 #e ,tor4 axillas and scellas2 see note #f to ,rx #agd4 #agf ,,stuffed ,,pumpkin ,,fritters ,,gustum ,,de ,,cucurbitis ,,farsilibus ,a ,,dish ,,of ,,stuffed ,,pumpkin #a ,,is ,,made ,,thus3 #b ,,peel ,,and ,,cut ,,the ,,pumpkin ,,lengthwise ,,into ,,oblong ,,pieces ,,which ,,hollow ,,out ,,and ,,put ,,in ,a ,,cool ,,place4 ,,the ,,dressing ,,for ,,the ,,same ,,make ,,in ,,this ,,way3 ,,crush ,,pepper1 ,,lovage ,,and ,,origany1 ,,moistened ,,with ,,broth2 ,,mince ,,cooked ,,brains ,,and ,,beat ,,raw ,,eggs ,,and ,,mix ,,all ,,together ,,to ,,form ,a ,,paste2 ,,add ,,broth ,,as ,,taste ,,requires4 ,,stuff ,,the ,,above ,,prepared ,,pieces ,,of ,,pumpkin ,,that ,,have ,,not ,,been ,,fully ,,cooked ,,with ,,the ,,dressing2 ,,fit ,,two ,,pieces ,,together ,,and ,,close ,,them ,,tight holding them by means of strings or skewers4 ,now poach them and ,,take ,,the ,,cooked ,,ones ,,out ,,and ,,fry ,,them #c4 ,the proper ,,wine ,,sauce for this dish ,,make ,,thus3 ,,crush ,,pepper1 ,,lovage ,,moistened ,,with ,,wine1 ,,raisin ,,wine ,,to ,,taste1 ,a ,,little ,,oil1 ,,place ,,in ,,pan ,,to ,,be ,,cooked2 ,,when ,,done ,,bind ,,with ,,roux4 ,,cover ,,the ,,fried ,,pumpkin ,,with ,,this ,,sauce1 ,,sprinkle ,,with ,,pepper ,,and ,,serve #d4 #a ,dann4 cucumbers1 for which there is no authority4 ,cucumbers lend themselves equally well for a dish of this kind2 they are often stuffed with a forcemeat of finely minced meats1 mushrooms1 eggs1 breadcrumbs1 or simply with raw sausage meat1 cooked as above1 and served as a garnish with entres4 #b ,tor4 sentence wanting in other texts4 #c ,presumably in deep fat or oil1 a procedure which would require previous breading in bread crumbs or enveloping in frying batter4 #d ,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 cooks2 ,moreover1 the lucidity of his diction in this instance is equally remarkable4 ,it stands out in striking contrast to his many other formul which are so obscured4 ,many of them perhaps were precepts of likewise striking originality as this one just cited4 #agg ,,comp,,te ,,of ,,early ,,fruit ,,gustum ,,de ,,pr,,coquis ,,clean ,,hard-,,skinned ,,early ,,fruits #a ,,remove ,,the ,,seeds ,,and ,,keep ,,them ,,cold ,,in ,a ,,pan4 ,,crush ,,pepper #b ,,dry ,,mint1 ,,moistened ,,with ,,broth1 ,,adding ,,honey1 ,,raisin ,,wine1 ,,wine ,,and ,,vinegar2 ,,pour ,,this ,,over ,,the ,,fruit ,,in ,,the ,,pan1 ,,adding ,a ,,little ,,oil4 ,,stew ,,slowly ,,on ,a ,,weak ,,fire1 ,,thicken the juice ,,with ,,roux rice flour or other starch diluted with water ,,sprinkle ,,with ,,pepper #b ,,and ,,serve #c4 #a ,lister praises the early green fruit and the use thereof1 and1 as a physician1 recommends imitation of the above as follows3 ,in aliis plurimis locis hujus fructus mentio fit2 ususque mirabilis fuit2 certe propter salubritatem1 nostram imitationem meretur4 #b ,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 fruit1 namely pimiento1 allspice for instance1 or clove1 or nutmeg1 or a mixture of these4 ,pepper formerly was a generic term for all of these spices but was gradually confined to the grain pepper of black and white varieties4 #c ,we concur with ,lister's idea of the use of early fruits4 ,the use of early and unripe fruit for this and similar purposes is excellent4 ,the above formula is a good example of our own spiced peaches1 pears1 etc41 usually taken as a relish4 ,of course1 we use sugar instead of honey for sweetening1 and brandy instead of wine2 but the underlying principles are alike4 ,this is a good illustration of and speaks well for the economy and the ingenuity of the ancients4 ,,end ,,of ,,book ,,iv ,,explicit ,,apicii ,,pandecter1 ,,liber ,,quartus ,tac4 ,illustration3 ,,round ,,table ,claw-footed bronze legs on triangular base1 consisting of three molded cylindrical supports1 connected by cross-bars4 ,near the top the legs take on a greyhound design1 with a three-armed brace connecting them4 ,the round top is of marble4 ,pompeii4 ,ntl4 ,mus41 ,naples1 #ghfac2 ,field ,m41 #bdbha4 ,,apicius ,book ,v ,illustration3 ,,pompeii3 ,,wine ,,stock ,,room ,,of ,a ,,tavern ,wine was kept in these great jugs1 tightly sealed with plaster and pitch1 properly dated and labeled1 often remaining for many years4 ,some writers mention wine thus kept for a hundred years2 the porosity of the earthen crocks1 often holding fifty gallons or more1 allowed evaporation1 so that the wine in time became as thick as oil or honey1 which necessitated diluting with water4 ,smaller amphor1 with various vintages readily mixed1 were kept cool in bars very similar to our present ice cream cabinets1 ready for service for the guests in tavern rooms4 ,elaborate dippers 7see our illustration7 were used to draw the wine from the amphor4 ,illustration3 ,,fruit ,,or ,,dessert ,,dish1 ,,sea-,,shell ,,shape ,the curved handle ends in the head of a griffin4 ,ntl4 ,mus41 ,naples1 #gfcjc2 ,field ,m4 #bdbih4 ,,book ,v4 ,,legumes ,lib4 ,v4 ,osprion #a ,,chap4 ,i4 ,,pulse1 ,,meal ,,mush1 ,,porridge1 ,,etc4 ,,chap4 ,,ii4 ,,lentils4 ,,chap4 ,,iii4 ,,peas4 ,,chap4 ,,iv4 ,,beans ,,or ,,peas ,,in ,,the ,,pod4 ,,chap4 ,v4 ,,barley ,,broth4 ,,chap4 ,,vi4 ,,green ,,beans1 ,,bai,,an ,,beans4 ,,chap4 ,,vii4 ,,fenugreek4 ,,chap4 ,,viii4 ,,green ,,string ,,beans ,,and ,,chick-,,peas4 ,i ,,meal ,,mush1 ,,mush1 ,,pulse1 ,,pap1 ,,porridge1 ,,polenta ,,de ,,pultibus #b #agh ,,julian ,,meal ,,mush ,,pultes ,,julian #c ,,julian ,,pulses ,,are ,,cooked ,,thus3 ,,soak ,,well-,,cleaned ,,spelt1 ,,put ,,it ,,on ,,the ,,fire2 ,,when ,,cooked1 ,,add ,,oil4 ,,if ,,it ,,threatens ,,to ,,become ,,thick1 ,,carefully ,,thin ,,it ,,down4 ,,take ,,two ,,cooked ,,brains ,,and ,,half ,a ,,pound ,,of ,,meat ,,ground ,,as ,,for ,,forcemeat1 ,,crush ,,this ,,with ,,the ,,brains ,,and ,,put ,,in ,a ,,pot4 ,,crush ,,pepper1 ,,lovage ,,and ,,fennel ,,seed1 ,,moistened ,,with ,,broth1 ,a ,,little ,,wine ,,and ,,put ,,it ,,on ,,top ,,of ,,the ,,brain ,,and ,,meat4 ,,when ,,this ,,forcemeat ,,is ,,heated ,,sufficiently1 ,,mix ,,it ,,with ,,the ,,spelt finish boiling ,,transfer ,,into ,,service ,,dish1 ,,thinned4 ,,this ,,must ,,have ,,the ,,consistency ,,of ,a ,,heavy ,,juice #d4 #a ,list4 ,osprios2 ,g4-,v4 ,ospreon--cookery of leguminous plants4 #b ,puls--formerly a simple porridge of various kinds of cereals or legumes1 eaten by the ,romans before bread came into use4 ,puls remained in use after the introduction of bread only as a food of the poor4 ,it was also used at sacrifices4 ,the pultes and pulticul given by ,apicius are illustrations of the ever-present desire to improve--to glorify1 as it were1 a thing which once was or still is of vital importance in the daily life of humans4 ,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 plainness1 hence the fancy trimmings4 ,the development of the ,american pie is a curious analogy in this respect4 ,we see in this the intricate working of human culture1 its eternal strife for perfection4 ,and perfection is synonymous with decay4 ,the fare of the ,carthusian monks1 professed1 stern vegetarians1 underwent the same tortuous evolution4 #c ,named for ,didius ,julianus1 the emperor who was a vegetarian4 ,of course1 his majesty could not live on a plain porridge1 hence the ,apician artistry4 ,the pultes were popular with the many professed vegetarians though the obliging cooks mixed finely ground meat in this and other porridges4 ,our various cream soups and legume pures--those most salubrious creations of modern cookery are no doubt lineal descendants from the ,apician pultes4 ,they are so scarce comparatively because they require all the ingenuity and resourcefulness of a gifted cook to be perfect4 #d ,dann4 remarks that this formula is wanting in ,list4 ,both ,lister's first and second editions have it4 #agi ,,gruel ,,and ,,wine ,,pultes ,,oe,,nococti ,,porridge ,,and ,,wine ,,is ,,thus ,,made3 #a ,,flavor ,,the ,,pulse ,,well ,,with ,,wine #b ,,and ,,immerse ,,in ,,the ,,juice ,,dainty ,,morsels #c4 #a ,tor4 sentence wanting in other texts4 #b ,tor4 ,oenogari2 ,g4-,v4 ,oenococti4 #c ,tor4 cupedias2 copadia4 #ahj ,,similar ,,similam #a ,,or ,,flavor ,,cooked ,,spelt ,,with ,,the ,,liquor ,,of ,,dainty ,,pieces ,,of ,,pork1 ,,or ,,capon #b ,,cooked ,,in ,,wine #c4 #a ,tac4 inulam2 ,tor4 mulam--misreading4 #b ,tor42 ,list4 apponis4 #c ,for practical reasons we have separated the text of ,rx ,nos4 #agi and #ahj which appears as one in the texts4 #aha ,,milk ,,toast ,,pultes ,,tractogalat #a ,,put ,a ,,pint ,,of ,,milk ,,and ,,some ,,water ,,on ,,the ,,fire ,,in ,a ,,new clean ,,pot2 ,,break ,,round ,,bread ,,into ,,it #b ,,dry1 ,,stir ,,well ,,to ,,prevent ,,burning2 ,,add ,,water ,,as ,,necessary #c4 #a ,tor4 pulticula tractogala4 #b ,list4 tres orbiculos tract2 ,tor4 teres sorbiculos tract4 ,tractum is a piece of pastry1 a round bread or roll in this case1 stale1 best suited for this purpose4 #c ,the text continues without interruption4 #ahb ,,honey ,,pap ,,similiter ,,honey ,,and ,,mead ,,are ,,treated ,,similarly1 ,,mixed ,,with ,,milk1 ,,with ,,the ,,addition ,,of ,,salt ,,and ,a ,,little ,,oil4 #agh-ahc ,,pulse ,,pultes #a #a ,tor4 ,alia pulticula4 ,this is a verbatim repetition of ,rx ,no4 #agh4 ,,ii ,,lentils ,,lenticula #a #ahc ,,lentils ,,and ,,cow-,,parsnips ,,lenticula ,,ex ,,spondylis ,,sive ,,fondylis #b ,,put ,,the ,,lentils ,,in ,a ,,clean ,,sauce ,,pan and cook with salt4 ,,in ,,the ,,mortar ,,crush ,,pepper1 ,,cumin1 ,,coriander ,,seed1 ,,mint1 ,,rue1 ,,and ,,flea-,,bane1 ,,moistened ,,with ,,vinegar1 ,,add ,,honey ,,and ,,broth ,,and ,,reduced ,,must1 ,,vinegar ,,to ,,taste ,,and ,,put ,,this ,,in ,a ,,sauce ,,pan4 ,,the ,,cooked ,,cow-,,parsnips ,,crush1 ,,heat mix with the lentils ,,when ,,thoroughly ,,cooked1 ,,tie1 ,,add ,,green fresh olive ,,oil ,,and ,,serve ,,in ,,an ,,appropriate ,,dish #c4 #a ,tor4 ,de ,lenticula et ,castaneis4 #b ,list4 again3 ex spongiolis sive fungulis4 ,see notes to ,rx ,nos4 #aae-abj and #dca4 #c ,boletar--a mushroom dish4 ,g4-,v4 in boletari2 ,tac4 insuper oleum uiridem mittis2 ,tor4 inuolutari--unidentified4 #ahd ,,lentils #a ,,and ,,chestnuts ,,lenticulam ,,de ,,castaneis #b ,,take ,a ,,new ,,sauce ,,pan1 ,,place ,,therein ,,the ,,chestnuts ,,carefully ,,cleaned #c ,,add ,,water ,,and ,a ,,little ,,soda ,,and ,,place ,,on ,,the ,,fire ,,to ,,be ,,cooked4 ,,this ,,done1 ,,crush ,,in ,,the ,,mortar ,,pepper1 ,,cumin1 ,,coriander ,,seed1 ,,mint1 ,,rue1 ,,laser ,,root ,,and ,,flea-,,bane ,,moistened ,,with ,,vinegar1 ,,honey ,,and ,,broth2 ,,add ,,vinegar ,,to ,,taste ,,and ,,pour ,,this ,,over ,,the ,,cooked ,,chestnuts1 ,,add ,,oil ,,and ,,allow ,,to ,,boil4 ,,when ,,done ,,crush ,,it ,,in ,,the ,,mortar #d4 ,,taste ,,to ,,see ,,if ,,something ,,is ,,missing ,,and ,,if ,,so1 ,,put ,,it ,,in1 ,,and ,,at ,,last ,,add ,,green fresh virgin ,,oil4 #a ,lentils are omitted in this formula2 therefore see the following formula4 #b ,thus ,g4-,v42 ,tor4 ,chestnuts4 #c i4e4 peeled and skinned4 ,to do this easily1 boil the chestnuts with the skin1 whereupon the outer brown shell and the inner membrane are easily removed4 #d ,to make a pure of the chestnuts which strain through the colander4 #ahd;a ,,another ,,way #a ,,aliter ,,lenticulam ,,cook ,,the ,,lentils1 ,,skim ,,them strain ,,add ,,leeks1 ,,green ,,coriander2 ,,crush ,,coriander ,,seed1 ,,flea-,,bane1 ,,laser ,,root1 ,,mint ,,seed ,,and ,,rue ,,seed ,,moistened ,,with ,,vinegar2 ,,add ,,honey1 ,,broth1 ,,vinegar1 ,,reduced ,,must ,,to ,,taste1 ,,then ,,oil1 ,,stirring the pure ,,until ,,it ,,is ,,done1 ,,bind ,,with ,,roux1 ,,add ,,green ,,oil1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,it is evident that ,rx ,no4 #ahd and the above are really one formula1 the former dealing with the cooking of the maroons1 the latter describing the lentils4 ,presumably the two pures are to be mixed1 or to be served as integral parts of one dish4 ,,iii #ahe ,,peas ,,de ,,pisis ,,cook ,,the ,,peas1 ,,when ,,skimmed1 ,,lay ,,leeks1 ,,coriander ,,and ,,cumin ,,on ,,top4 ,,crush ,,pepper1 ,,lovage1 ,,cumin1 ,,dill ,,and ,,green ,,basilica1 ,,wine ,,and ,,broth ,,to ,,taste1 ,,make ,,it ,,boil2 ,,when ,,done ,,stir ,,well1 ,,put ,,in ,,what ,,perchance ,,should ,,be ,,missing ,,and ,,serve #a4 #a ,this reminds us of ,petits ,pois la ,franaise1 namely green peas 7often very young ones with the pods7 cooked in broth1 or bouillon1 with shredded bacon1 lettuce1 parsley1 onions 7or leeks1 as above7 fresh mint1 pepper1 salt and other fresh herbs such as chervil4 ,which is a very delectable way of preparing the tender pea4 ,some of its refreshing green color is sacrificed by this process1 but this loss is amply offset by the savour of the dish4 #ahf ,,peas supreme style ,,pisa ,,farsilis #a ,,cook ,,the ,,peas ,,with ,,oil ,,and ,a ,,piece ,,of ,,sow',s ,,belly #b ,,put ,,in ,a ,,sauce ,,pan ,,broth1 ,,leek ,,heads the lower white part ,,green ,,coriander ,,and ,,put ,,on ,,the ,,fire ,,to ,,be ,,cooked4 ,,of ,,tid-,,bits #c ,,cut ,,little ,,dice4 ,,similarly ,,cook ,,thrushes ,,or ,,other ,,small game ,,birds1 ,,or ,,take ,,sliced ,,chicken ,,and ,,diced ,,brain1 ,,properly ,,cooked4 ,,further ,,cook1 ,,in ,,the ,,available ,,liquor ,,or ,,broth1 ,,lucanian ,,sausage ,,and ,,bacon2 ,,cook ,,leeks ,,in ,,water2 ,,crush ,a ,,pint ,,of ,,toasted ,,pignolia ,,nuts2 ,,also ,,crush ,,pepper1 ,,lovage1 ,,origany ,,and ,,ginger1 ,,dilute ,,with ,,the ,,broth ,,of ,,pork1 ,,tie #d ,,take ,a ,,square ,,baking ,,dish ,,suitable ,,for ,,turning ,,over ,,which ,,oil ,,well ,,and ,,line ,,with ,,caul #e ,,sprinkle on the bottom ,a ,,layer ,,of ,,crushed ,,nuts ,,upon ,,which ,,put ,,some ,,peas1 ,,fully ,,covering ,,the ,,bottom ,,of ,,the ,,squash ,,dish2 ,,on ,,top ,,of ,,this ,,arrange ,,slices ,,of ,,the ,,bacon #f ,,leeks ,,and ,,sliced ,,lucanian ,,sausage2 ,,again ,,cover ,,with ,a ,,layer ,,of ,,peas ,,and ,,alternate ,,all ,,the ,,rest ,,of ,,the ,,available ,,edibles ,,in ,,the ,,manner ,,described ,,until ,,the ,,dish ,,is ,,filled1 ,,concluding ,,at ,,last ,,with ,a ,,layer ,,of ,,peas1 ,,utilizing ,,everything4 ,,bake ,,this ,,dish ,,in ,,the ,,oven1 ,,or ,,put ,,it ,,into ,a ,,slow ,,fire covering it with live coal ,,so ,,that ,,it ,,may ,,be ,,baked ,,thoroughly4 ,next make a sauce of the following ,,put ,,yolks ,,of ,,hard ,,boiled ,,eggs ,,in ,,the ,,mortar ,,with ,,white ,,pepper1 ,,nuts1 ,,honey1 ,,white ,,wine ,,and ,a ,,little ,,broth2 ,,mix ,,and ,,put ,,it ,,into ,a ,,sauce ,,pan ,,to ,,be ,,cooked2 ,,when the sauce is ,,done1 ,,turn ,,out ,,the ,,peas ,,into ,a ,,large silver dish ,,and ,,mask ,,them ,,with ,,this ,,sauce ,,which ,,is ,,called ,,white ,,sauce #g4 #a ,list4 ,pisa farsilis2 ,tor4 p4 farsilia2 ,tac41 ,g4-,v4 pisam farsilem--same as fartilis1 from farcio--fattened1 stuffed1 or crammed1 or as full as it can hold1 metaphorically perhaps supreme style1 most sumptuous1 etc4 #b ,this meat being fat enough1 the oil seems superfluous4 #c isicia1 formerly called ,greek hysitia--any fine forcemeats1 cut into or cooked in tiny dumplings4 #d ,liaison wanting in ,tor4 #e ,tor4 makes no mention of the square dish and its caul lining4 ,caul is the abdominal membrane4 #f petasonis pulpas2 ,dann4 ham1 which is not quite correct4 ,the petaso is the shoulder part of pork1 either cured or fresh1 generally fresh4 ,the cooked pork shoulder here is cut into small pieces4 ,nothing is said about the utilization of the sow's belly mentioned at the opening of the formula4 ,we assume that the petaso can take its place in the dish4 #g ,there is nothing just like this dish in the history of gastronomy1 considering both the comparatively cheap materials and the refinement of the gastronomic idea which it embodies4 ,the chartreuses of ,carme are the nearest thing to it4 ,lister waxes enthusiastic about it4 #ahg ,,indian ,,peas ,,pisam ,,indicam #a ,,cook ,,peas2 ,,when ,,skimmed1 ,,put ,,in ,,the ,,sauce ,,pan ,,finely ,,chopped ,,leeks ,,and ,,coriander ,,to ,,be ,,cooked with the peas4 ,,take ,,small ,,cuttle ,,fish1 ,,most ,,desirable ,,because ,,of ,,the ,,black ,,liquor ,,and ,,cook ,,them ,,also4 ,,add ,,oil1 ,,broth ,,and ,,wine1 ,a ,,bunch ,,of ,,leek ,,and green ,,coriander ,,and ,,make ,,it ,,boil4 ,,when ,,done1 ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,a ,,little ,,wild ,,cumin #b ,,moisten ,,with ,,the ,,juice of the peas ,,add ,,wine ,,and ,,raisin ,,wine ,,to ,,taste2 ,,mince ,,the ,,fish ,,very ,,fine1 ,,incorporate ,,it ,,with ,,the ,,peas1 ,,and ,,sprinkle ,,with ,,pepper #c4 #a ,tor4 pisum ,indicum4 #b ,tor41 ,tac4 casei modicum2 other texts1 carei4 #c ,the texts continues without interruption to the next formula4 #ahh ,,another ,,way ,,aliter ,,cook ,,the ,,peas1 ,,work ,,well to make a pure ,,place ,,in ,,the ,,cold1 ,,stirring ,,until ,,they ,,have ,,cooled ,,off4 ,,finely ,,chop ,,onions ,,and ,,the ,,whites ,,of ,,hard ,,boiled ,,eggs1 ,,season ,,with ,,salt ,,and ,a ,,little ,,vinegar2 ,,the ,,yolks ,,press ,,through ,a ,,colander ,,into ,,an ,,entr,e ,,dish1 ,,season ,,with ,,fresh ,,oil ,,and ,,serve #a4 #a ,the texts fail to state that the whites1 yolks1 onions1 vinegar and oil must eventually be combined into a dressing very similar to our own modern vinaigrette2 for decorative and other gastronomic reasons the separate treatment of the whites and the yolks is both ingenious and excellent1 and is very often practised in good kitchens today4 #ahi ,,peas ,,or ,,beans ,,la ,,vitellius ,,pisam ,,vitellianam ,,sive ,,fabam #a ,,peas ,,or ,,beans ,,with ,,yolks ,,are ,,made ,,thus3 #b ,,cook ,,the ,,peas1 ,,smoothen #c ,,them2 ,,crush ,,pepper1 ,,lovage1 ,,ginger1 ,,and ,,on ,,the ,,condiments ,,put ,,hard ,,boiled ,,yolks1 #c ,,ounces ,,of ,,honey1 ,,also ,,broth1 ,,wine ,,and ,,vinegar2 mix and ,,place ,,all ,,in ,a ,,sauce ,,pan2 ,,the ,,finely ,,chopped ,,condiments ,,with ,,oil ,,added1 ,,put ,,on ,,the ,,stove ,,to ,,be ,,cooked2 ,,with ,,this ,,flavor ,,the ,,peas ,,which ,,must ,,be ,,smooth2 ,,and ,,if ,,they ,,be ,,too ,,harsh in taste ,,add ,,honey ,,and ,,serve #d4 #a ,list4 ,pisa ,vitelliana--named for ,vitellius1 ninth ,roman emperor1 notorious glutton1 according to ,hum4 who says that ,v4 invented this dish3 ab auctore ,vitellio ,imperatore luxui deditissimo4 ,but ,tor4 differs2 his pisum uitellinum stands for peas with yolks--vitellum--yolk1 7also calf7 dim4 vitellinum2 ,tac4 v----am4 ,cf4 ,rx ,no4 #aic4 #b ,tor4 sentence wanting in other texts4 #c lias--to make a pure by crushing and straining4 ,tor4 lvigabis1 from levigo--meaning the same4 #d ,if ,vitellius never invented any other dish than this one1 his gluttony was overrated4 ,as a gastronomer he may be safely relegated to the vast multitude of ill-advised people whose craving for carbohydrates 7which is perhaps pathological7 causes them to accumulate a surplus of fat4 ,this was fatal to ,vitellius and his faithful court baker who is said to have stuck to his master to the last4 ,the poor emperor's embonpoint proved cumbersome when he fled the infuriated mob4 ,had he been leaner he might have effected a getaway4 ,he was dragged through the streets and murdered1 ,dec4 #ba or #bb1 ,a4,d4 #fi4 #aij ,,another ,,way ,,aliter ,,pisam ,,sive ,,fabam ,,when the peas or beans are ,,skimmed ,,mix ,,broth1 ,,honey1 ,,must1 ,,cumin1 ,,rue1 ,,celery ,,seed1 ,,oil ,,and ,,wine1 ,,stir #a4 ,,serve ,,with ,,crushed ,,pepper ,,and ,,sausage #b4 #a ,g4-,v4 tudiclabis2 ,tor4 misceas4 #b cum isiciis--bits of forcemeat4 #aia ,,another ,,way ,,aliter ,,pisam ,,sive ,,fabam ,,when the peas or beans are ,,skimmed ,,flavor ,,them ,,with ,,crushed ,,persian #a ,,laser1 ,,broth ,,and ,,must2 ,,pour ,a ,,little ,,oil ,,over ,,and ,,serve4 #a ,parthian1 from ,parthia1 a country of ,asia4 #aib ,a ,,tempting ,,dish ,,of ,,peas ,,pisam ,,adulteram #a ,,versatilem ,,this ,,adroit1 ,,tempting ,,dish ,,of ,,peas ,,is ,,prepared ,,in ,,this ,,manner3 #b ,,cook ,,peas2 ,,brains ,,or ,,small ,,birds1 ,,or ,,boned ,,thrushes1 ,,lucanian ,,sausage1 ,,chicken ,,livers ,,and ,,giblets--,,all ,,of ,,which ,,are ,,put ,,in ,a ,,sauce ,,pan2 ,,broth1 ,,oil ,,and ,a ,,bunch ,,of ,,leeks1 ,,green ,,coriander ,,finely ,,chopped1 ,,cook ,,with ,,the ,,brains2 ,,crush ,,pepper1 ,,lovage ,,and ,,broth #c4 #a ,sch41 ,dann4 crafty1 i4e4 not genuine4 ,adulteram cannot here be used in its most accepted sense1 because the peas are genuine1 and no attempt is made to adulterate or fake this dish in any way1 shape or form4 ,never before have we applied the term seductive to any dish1 but this is just what adultera means4 ,tempting of course is quite common4 #b ,tor4 sentence wanting in other texts4 #c ,this formula is incomplete or mutilated1 the last sentence breaks off in the middle--very likely a description of the sauce or condiments belonging to the peas4 ,each and every component of this 7really tempting7 dish must be cooked separately2 they are then composed in a dish1 nicely arranged1 with the peas in the center1 surrounded by the several morsels1 with an appropriate gravy made from the natural liquor or juices of the component parts poured over the dish4 #aic ,,peas ,,la ,,vitellius ,,pisam ,,sive ,,fabam ,,vitellianam #a ,,peas ,,or ,,beans ,,in ,,the ,,style ,,of ,,vitellius ,,prepare ,,thus3 #b ,the peas or beans ,,are ,,cooked1 ,,when ,,carefully ,,skimmed1 ,,add ,,leeks1 ,,coriander ,,and ,,mallow ,,flowers #c3 ,,when ,,done1 ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,and ,,fennel ,,seed ,,moistened ,,with ,,broth and put it ,,into ,a ,,sauce ,,pan ,,with ,,wine #d1 ,,adding ,,oil1 ,,heat ,,thoroughly ,,and ,,when ,,boiling ,,stir ,,well2 ,,put ,,green ,,oil ,,on ,,top ,,and ,,serve4 #a ,named for the inventor1 ,emperor ,vitellius2 cf4 notes to ,rx ,no4 #ahi4 ,tor4 ,vitellianum4 #b ,tor4 sentence wanting in other texts4 #c ,wanting in ,dann4 #d ,tor4 ,,iv #aid ,,beans ,,in ,,the ,,pod ,,conchicla #a ,,cook ,,the ,,beans #b2 ,,meanwhile ,,crush ,,pepper1 ,,lovage1 ,,cumin1 ,,green ,,coriander1 ,,moistened ,,with ,,broth ,,and ,,wine1 ,,and ,,add more ,,broth ,,to ,,taste1 ,,put ,,into ,,the ,,sauce ,,pan with the beans ,,adding ,,oil2 ,,heat ,,on ,a ,,slow ,,fire ,,and ,,serve4 #a ,tor4 ,concicla--conchis--conchicula--young1 immature beans1 string or wax1 boiled in the shell or pod4 #b conchiclam cum faba--young string beans and 7dry1 white or kidney7 beans1 cooked separately of course and mixed when done1 ready for service4 #aie ,,peas ,,in ,,the ,,pod ,,apician ,,style ,,conchiclam ,,apicianam ,,for ,,peas ,,in ,,the ,,pod #a ,,apician ,,style ,,take3 #b ,a ,,clean ,,earthen ,,pot ,,in ,,which ,,to ,,cook ,,the ,,peas2 ,,to ,,the ,,peas ,,add ,,finely ,,cut ,,lucanian ,,sausage1 ,,little ,,pork ,,cakes #c1 ,,pieces ,,of ,,meat #d ,,and ,,pork ,,shoulder #e4 ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,dill1 ,,dry ,,onions #f ,,green ,,coriander ,,moistened ,,with ,,broth1 ,,wine1 ,,and ,,add more ,,broth ,,to ,,taste2 ,,unite ,,this ,,with ,,the ,,peas ,,in ,,the ,,earthen ,,pot ,,to ,,which ,,add ,,oil ,,in ,,sufficient ,,quantity ,,to ,,be ,,absorbed ,,by ,,the ,,peas2 ,,finish ,,on ,a ,,slow ,,fire ,,to ,,give ,,it ,,live ,,heat ,,and ,,serve4 #a ,peas in the pod are likewise called conchicla2 hence perhaps any legumes cooked in the shells4 #b ,tor4 sentence wanting in other texts4 #c isiciola porcina4 #d pulpas--in this case no specific meat4 #e petaso2 ,dann4 pieces of ham #f cepam siccam--ordinary dry onions1 not shallots4 #aif ,,simple ,,dish ,,of ,,peas ,,in ,,the ,,pod ,,conchicla ,,de ,,pisa ,,simplici #a ,,cook ,,the ,,peas in the pods ,,when ,,skimmed ,,add ,a ,,bunch #b ,,of ,,leeks ,,and ,,green ,,coriander4 ,,while ,,being ,,cooked ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,and the above ,,bunch of herbs #c ,,moisten ,,with ,,its ,,own ,,juice1 ,,wine #d ,,enough ,,to ,,suit ,,your ,,taste1 ,,then ,,add ,,oil ,,and ,,finish ,,on ,a ,,slow ,,fire #e4 #a ,thus ,g4-,v42 ,tor4 ,concicla ,pisorum4 #b ,sch4 feniculum instead of fasciculum4 #c ,g4-,v4 de suo sibi fricabis2 ,tor4 seorsim f4 #d ,g4-,v4 wine wanting in ,tor4 #e ,brandt1 referring to ,rx ,no4 #aed1 suggests that the things crushed in a mortar be placed on top of the peas4 #aig ,,peas ,,in ,,the ,,pod ,,la ,,commodus #a ,,conchicla ,,commodiana ,,make ,,peas ,,commodian ,,style ,,thus3 #b ,,cook ,,the ,,peas1 ,,when ,,skimmed1 ,,crush ,,pepper1 ,,lovage1 ,,dill1 ,,shallots ,,moistened ,,with ,,broth2 ,,add ,,wine ,,and ,,broth ,,to ,,taste3 ,,stir ,,in ,a ,,sauce ,,pan with the peas ,,to ,,combine2 ,,for ,,each ,,sextarius ,,of ,,peas ,,beat #d ,,eggs1 ,,and ,,combine ,,them ,,with ,,the ,,peas1 ,,place ,,on ,,the ,,fire ,,to ,,thicken avoiding ebullition ,,and ,,serve4 #a ,hum4 ,named for ,commodus1 the emperor2 ,list4 for ,commodus ,antonius1 son of the philosopher ,marcus4 #b ,tor4 sentence wanting in other texts4 #aih ,,another ,,style ,,aliter ,,conchiclam ,,sic ,,facies #a ,,cut raw ,,chicken ,,into ,,small ,,pieces1 ,,add ,,broth1 ,,oil ,,and ,,wine1 ,,and ,,stew ,,it4 ,,chop ,,onions ,,and ,,coriander ,,fine ,,and ,,add ,,brains calf's or pork1 parboiled ,,the ,,skin ,,and ,,nerves ,,removed1 ,,to ,,the ,,chicken4 ,,when ,,this ,,is ,,cooked ,,take the chicken ,,out ,,and ,,bone ,,it4 ,,the ,,peas ,,cook ,,separately1 ,,without ,,seasoning1 ,,only ,,using ,,chopped ,,onions ,,and ,,coriander ,,and ,,the ,,broth ,,of ,,the ,,chicken2 ,,strain part of ,,the ,,peas ,,and ,,arrange ,,them ,,alternately in a dish with the pieces of chicken1 brains and the unstrained peas ,,then ,,crush ,,pepper ,,and ,,cumin1 ,,moistened ,,with ,,chicken ,,broth4 ,,in ,,the ,,mortar ,,beat #b ,,eggs ,,with ,,broth ,,to ,,taste1 ,,pour ,,this ,,over ,,the ,,chicken ,,and ,,peas1 ,,finish ,,on ,a ,,slow ,,fire #a1 ,,dish ,,out ,,on ,a ,,heap ,,of ,,peas1 ,,garnish ,,with ,,pine ,,nuts ,,and ,,serve4 #a ,by congealing in a mould1 which is unmoulded on a heap of peas4 ,danneil directs to stuff the whole chicken with the pea preparation1 brains1 etc41 and to poach it in a square pan4 #aii ,,stuffed ,,chicken ,,or ,,suckling ,,pig ,,conchiclatus ,,pullus ,,vel ,,porcellus #a ,,bone either ,,chicken or suckling pig ,,from ,,the ,,chicken ,,remove ,,the ,,breast ,,bone ,,and ,,the upper joint bones of the ,,legs2 ,,hold ,,it ,,together ,,by ,,means ,,of ,,wooden ,,skewers1 ,,and ,,meanwhile #b ,,prepare the following dressing in this manner3 ,,alternate inside of the chicken or pig ,,peas ,,with ,,the ,,pods washed and cooked1 ,,brains1 ,,lucanian ,,sausage1 ,,etc4 ,,now ,,crush ,,pepper1 ,,lovage1 ,,origany ,,and ,,ginger1 ,,moistened ,,with ,,broth1 ,,raisin ,,wine ,,and ,,wine ,,to ,,taste1 ,,make ,,it ,,boil1 ,,when ,,done1 ,,use ,,it ,,moderately ,,for ,,seasoning ,,and ,,alternately ,,with ,,the ,,other ,,dressing2 ,,wrap the chicken1 or pig ,,in ,,caul1 ,,place ,,it ,,in ,a ,,baking ,,dish ,,and ,,put ,,it ,,in ,,the ,,oven ,,to ,,be ,,cooked ,,slowly1 ,,and ,,serve4 #a ,g4-,v41 ,tor4 ,concicla farsilis4 #b ,tor4 here splits the formula1 using the above title4 ,v ,,gruels ,,tisanam ,,et ,,alicam #a #bjj ,,barley ,,broth ,,alicam ,,vel ,,succum ,,tisan ,,sic ,,facies #b ,,crush ,,well ,,washed ,,barley1 ,,soaked ,,the ,,day ,,before1 ,,place ,,on ,,the ,,fire ,,to ,,be ,,cooked4 ,,when ,,hot ,,add ,,plenty ,,oil1 ,a ,,small ,,bunch ,,of ,,dill1 ,,dry ,,onion1 ,,satury ,,and ,,colocasium1 ,,to ,,be ,,cooked ,,together ,,because ,,this ,,gives ,a ,,better ,,juice2 ,,add ,,green ,,coriander ,,and ,a ,,little ,,salt2 ,,bring ,,it ,,to ,a ,,boiling ,,point4 ,,when ,,well ,,heated ,,take ,,out ,,the ,,bunch dill ,,and ,,transfer ,,the ,,barley ,,into ,,another ,,vessel ,,to ,,avoid ,,burning ,,on ,,the ,,bottom ,,of ,,the ,,pot2 ,,thin ,,it ,,out with water1 broth1 milk ,,and ,,strain ,,into ,a ,,pot1 ,,covering ,,the ,,tips ,,of ,,the ,,colocasia #b4 ,,next ,,crush ,,pepper1 ,,lovage1 ,a ,,little ,,dry ,,flea-,,bane1 ,,cumin ,,and ,,sylphium1 ,,stir ,,well1 ,,add ,,vinegar1 ,,reduced ,,must ,,and ,,broth2 ,,put ,,it ,,back ,,in ,,the ,,pot2 ,,the ,,remaining ,,colocasia ,,finish ,,on ,a ,,gentle ,,fire4 #a ,a repetition of ,book ,,iv1 ,chap4 ,,iv1 ,tisanam vel sucum1 our ,rx ,no4 #agb #b ,tor4 still has difficulties with the vegetable called by ,lister colocasium4 ,he reads here colonium and colosium4 ,g4-,v4 coloefium4 ,cf4 ,note #a to ,rx ,no4 #agb and ,note to ,nos4 #gd1 #baf1 #bdd and #cbb4 #bja ,,another ,,gruel ,,aliter ,,tisanam #a ,,soak ,,chick-,,peas1 ,,lentils ,,and ,,peas1 ,,crush ,,barley ,,and ,,cook ,,with ,,the ,,legumes1 ,,when ,,well ,,cooked ,,add ,,plenty ,,of ,,oil4 ,,now ,,cut ,,greens1 ,,leeks1 ,,coriander1 ,,dill1 ,,fennel1 ,,beets1 ,,mallows1 ,,cabbage ,,strunks1 ,,all ,,soft ,,and ,,green ,,and ,,very ,,finely ,,cut1 ,,and ,,put ,,in ,a ,,pot4 ,,the ,,cabbage ,,cook separately2 also ,,crush ,,fennel ,,seed1 ,,plenty ,,of ,,it1 ,,origany1 ,,silphium1 ,,and ,,lovage1 ,,and ,,when ,,ground1 ,,add ,,broth ,,to ,,taste1 ,,pour ,,this ,,over ,,the ,,porridge1 ,,stir1 ,,and ,,use ,,some ,,finely ,,chopped ,,cabbage ,,stems ,,to ,,sprinkle ,,on ,,top4 #a ,a repetition of ,rx ,no4 #agc4 ,,vi ,,green ,,beans ,,fabaci ,,virides ,,et ,,baian #a #bjb ,,green ,,beans ,,fabaci ,,virides ,,green ,,beans ,,are ,,cooked ,,in ,,broth1 ,,with ,,oil1 ,,green ,,coriander1 ,,cumin ,,and ,,chopped ,,leeks1 ,,and ,,served4 #a ,beans grown in ,bai1 also called bajanas or bacanas2 beans without skin or pods4 #bjc ,,beans ,,saut ,,aliter3 ,,fabaci ,,frict ,,fried ,,beans ,,are ,,served ,,in ,,broth4 #bjd ,,mustard ,,beans ,,aliter3 ,,fabaci ,,ex ,,sinapi ,the beans previously cooked are seasoned with ,,crushed ,,mustard ,,seed1 ,,honey1 ,,nuts1 ,,rue1 ,,cumin1 ,,and ,,served ,,with ,,vinegar4 #bje ,,bai,,an ,,beans ,,baianas #a ,,cooked ,,beans ,,from ,,bai ,,are ,,cut ,,fine and finished with ,,rue1 ,,green ,,celery1 ,,leeks1 ,,vinegar #b ,a ,,little ,,must ,,or ,,raisin ,,wine ,,and ,,served #c4 #a ,named for ,bai1 a town of ,campania1 noted for its warm baths2 a favorite resort of the ,romans4 #b ,wanting in ,tor4 #c ,these apparently outlandish ways of cooking beans compel us to draw a modern parallel in a cookery book1 specializing in ,jewish dishes4 ,to prove that ,apicius is not dead by a long shot1 we shall quote from ,wolf1 ,rebekka3 ,kochbuch fr ,israelitische ,frauen1 ,frankfurt1 #ahif1 #aath edition4 ,as a matter of fact1 ,rebekka ,wolf is outdoing ,apicius in strangeness--a case of ,apicium in ipso ,apicio1 as ,lister sarcastically remarks of ,torinus4 ,rebekka ,wolf3 ,rx ,no4 #baa--wash and boil the young beans in fat bouillon 7,apicius3 oleum et liquamen7 adding a handful of chopped pepperwort 7,a43 piper1 ligusticum7 and later chopped parsley 7,a43 petroselinum7 some sugar 7,a43 mel pavo--little honey7 and pepper4 ,beans later in the season are cooked with potatoes4 ,the young beans are tied with flour dissolved in water1 or with roux4 ,id4 ibid41 ,rx ,no4 #bab1 ,beans ,sweet-,sour4 ,boil in water1 fat1 salt1 add vinegar1 sugar or syrup1 ,english aromatics and spices1 lemon peel1 and a little pepper2 bind with roux4 ,id4 ibid41 ,rx ,no4 #bac1 ,cut ,pickled ,beans 7,schneidebohnen7 prepare as ,rx ,no4 #bab1 but if you would have them more delicious1 take instead of the roux grated chocolate1 sugar1 cinnamon1 lemon peel and lemon juice1 and some claret4 ,if not sour enough1 add vinegar1 but right here you must add more fat2 you may lay on top of this dish a bouquet of sliced apples4 ,id4 ibid41 ,rx ,no4 #bad1 ,beans and ,pears4 ,take cut and pickled beans and prepare as above4 ,to this add peeled fresh pears1 cut into quarters2 then sugar1 lemon peel cut thin1 cinnamon1 ,english mixed spices1 and at last the roux1 thinned with broth4 ,this dish must be sweet and very fat4 ,as for exotic combinations1 ,apicius surely survives here1 is even surpassed by this ,jewish cookery book where1 no doubt1 very ancient traditions have been stored away4 ,,vii #bjf ,,the ,,herb ,,fenugreek ,f,,oe,,num ,,gr,,cum #a ,,fenugreek is prepared ,,in ,,broth1 ,,oil ,,and ,,wine4 #a ,tor4 or fenum2 ,g4-,v4 ,fnum4 ,,viii #bjg ,,green ,,string ,,beans ,,and ,,chick-,,peas ,,phaseoli #a ,,virides ,,et ,,cicer ,,are ,,served ,,with ,,salt1 ,,cumin1 ,,oil1 ,,and ,a ,,little ,,pure ,,wine4 #a ,tor4 ,faseolus1 the bean with a long1 sabre-like pod2 a phasel1 kidney bean1 when ripened4 #bjh ,,another ,,way ,,aliter ,,faseolus ,,et ,,cicer ,beans or chick-peas ,,are ,,cooked ,,in ,a ,,wine ,,sauce ,,and ,,seasoned ,,with ,,pepper #a4 #a ,dann4 and ,goll43 roasted beans4 #bji ,,boiled1 ,,sumptuously ,,et ,,elixati1 ,,sumpto #a ,,and ,,cook ,,the ,,beans1 ,,in ,a ,,rich ,,manner1 ,,remove ,,the ,,seeds ,,and ,,serve as a ,salad #b1 ,,with ,,hard ,,eggs1 ,,green ,,fennel1 ,,pepper1 ,,broth1 ,a ,,little ,,reduced ,,wine ,,and ,a ,,little ,,salt1 ,,or ,,serve ,,them ,,in ,,simpler ,,ways1 ,,as ,,you ,,may ,,see ,,fit4 #a ,the original continues with the preceding formula4 #b ,for a salad we would add finely chopped onion1 pepper1 and some lemon juice4 ,the purpose of removing the seeds is obscure4 ,g4-,v4 reads semine cum ovis2 ,tac4 semie2 ,hum4 s4 cum lobis4 ,the passage may mean to sprinkle 7sow7 with hard boiled 7and finely chopped7 eggs1 which is often done on a salad and other dishes4 ,,end ,,of ,,book ,v ,,explicit ,,apicii ,,osprion ,,liber ,,quintus ,tac4 ,illustration3 ,,adjustable ,,table ,polychrome marble in bronze frame4 ,four elaborately designed bronze legs1 braced and hinged1 so that the table may be raised or lowered4 ,the legs end in claw feet resting on a molded base4 ,above they are encircled with leaves1 from which emerge young satyrs1 each holding a rabbit under the left arm4 ,the legs below the acanthus leaves are ornamented with elaborate floral patterns1 inlaid1 with other inlaid patterns on the connecting braces and around the frame of the marble top4 ,bronze and marble tables that could be folded and taken down after banquets were used by the ,babylonians centuries before this table was designed in ,pompeii4 ,ntl4 ,mus41 ,naples1 #gbiid2 ,field ,m4 #bdbij4 ,,apicius ,book ,,vi ,illustration3 ,,the ,,great ,,crater ,found at ,hildesheim in #ahfh4 ,this and a number of other pieces form the collection known as ,the ,hildesheim ,treasure1 now at the ,kaiser ,friedrich ,museum1 ,berlin4 ,this wine crater is entirely of silver1 a piece of supreme workmanship of ,roman origin4 ,very delicate decoration1 anticipating the ,renaissance3 ,winged griffins and other monsters1 half ox1 half lion1 at the base2 aquatic animals1 genii angling and spearing fish4 ,there is a second vessel inside1 acting as a liner1 to take the weight of the fluid off the decorated bowl4 ,the complete weight is #idea4h gr41 but the inner liner is stamped ,,cvm ,,basi ,,pondo ,,xxxxi--#da pounds with the base4 ,the weight of silver pieces was inscribed as a check on the slaves4 ,the bowl is #j4cf meter 7about #ad-a_/d inches7 in height and #j4cec meter in diameter4 ,it stands on the tripod which is depicted separately4 ,illustration3 ,,the ,,dionysos ,,cup ,the ,dionysos head in the center and the two satyrs are modeled realistically by a most able artist4 ,lion and lioness heads on the other side4 ,hildesheim ,treasure4 ,,book ,,vi4 ,,fowl ,lib4 ,,vi4 ,aropetes #a ,,chap4 ,i4 ,,ostrich4 ,,chap4 ,,ii4 ,,crane ,,or ,,duck1 ,,partridge1 ,,doves1 ,,wood ,,pigeon1 ,,squab ,,and ,,divers ,,birds4 ,,chap4 ,,iii4 ,,thrush #b4 ,,chap4 ,,iv4 ,,figpecker #b4 ,,chap4 ,v4 ,,peacock #b4 ,,chap4 ,,vi4 ,,pheasant #b4 ,,chap4 ,,vii4 ,,goose4 ,,chap4 ,,viii4 ,,chicken4 #a ,tac41 ,tor4 ,trophetes2 probably an error in their rendering4 ,list4 ,aroptes1 ,greek for ,fowl4 #b ,the titles of these chapters and the classification is not adhered in the text of ,book ,,vi4 ,the chapters are actually inscribed as follows3 ,chap4 ,i1 ,ostrich2 ,,ii1 ,crane or ,duck1 ,partridge1 ,turtle ,dove1 ,wood ,pigeon1 ,squab and divers birds2 ,,iii1 ,partridge1 ,heathcock 7,woodcock71 ,turtle ,dove2 ,,iv1 ,wood ,pigeon1 ,squab ,domestic ,fattened ,fowl1 ,flamingo2 ,v1 ,sauce for divers birds2 ,,vi1 ,flamingo2 ,,vii1 ,in ,order ,that ,birds ,may ,not ,be ,spoiled2 ,,viii1 ,goose2 ,,ix1 ,chicken4 ,i ,,ostrich ,,in ,,struthione #baj ,,boiled ,,ostrich ,,in ,,struthione ,,elixo ,a stock in which to cook ostrich ,,pepper1 ,,mint1 ,,cumin1 ,,leeks #a1 ,,celery ,,seed1 ,,dates1 ,,honey1 ,,vinegar1 ,,raisin ,,wine1 ,,broth1 ,a ,,little ,,oil4 ,,boil ,,this ,,in ,,the ,,stock ,,kettle with the ostrich1 remove the bird when done1 strain the liquid ,,thicken ,,with ,,roux4 ,to this sauce ,,add ,,the ,,ostrich ,,meat ,,cut ,,in ,,convenient ,,pieces1 ,,sprinkle ,,with ,,pepper4 ,,if ,,you ,,wish ,,it ,,more ,,seasoned ,,or ,,tasty1 ,,add ,,garlic during coction4 #a ,g4-,v4 ,cuminum2 ,tor4 ,c41 porrum1 which is more likely4 #baa ,,another ,,ostrich ,,stew ,,aliter in ,,struthione ,,elixo ,,pepper1 ,,lovage1 ,,thyme1 ,,also ,,satury1 ,,honey1 ,,mustard1 ,,vinegar1 ,,broth ,,and ,,oil4 ,,ii ,,crane1 ,,duck1 ,,partridge1 ,,dove1 ,,wood ,,pigeon1 ,,squab1 ,,and ,,divers ,,birds ,,in ,,grue ,,vel ,,anate ,,perdice ,,turture ,,palumbo ,,columbo ,,et ,,diversis ,,avibus #bab ,,crane ,,or ,,duck ,,gruem ,,vel ,,anatem ,,wash the fowl ,,and ,,dress ,,it ,,nicely #a ,,put ,,in ,a ,,stew ,,pot1 ,,add ,,water1 ,,salt ,,and ,,dill1 ,,parboil #b ,,so ,,as ,,to ,,have ,,them ,,half ,,done1 ,,until ,,the ,,meat ,,is ,,hard1 ,,remove ,,them1 ,,put ,,them ,,in ,a ,,sauce ,,pan to be finished by braising ,,with ,,oil1 ,,broth1 ,a ,,bunch ,,of ,,origany ,,and ,,coriander2 ,,when ,,nearly ,,done1 ,,add ,a ,,little ,,reduced ,,must1 ,,to ,,give ,,it ,,color4 ,,meanwhile ,,crush ,,pepper1 ,,lovage1 ,,cumin1 ,,coriander1 ,,laser ,,root1 ,,rue moistened with ,,reduced ,,wine ,,and ,,some ,,honey1 ,,add ,,some ,,of ,,the ,,fowl ,,broth #c ,,to ,,it ,,and ,,vinegar ,,to ,,taste2 ,,empty the sauce ,,into ,a ,,sauce ,,pan1 ,,heat1 ,,bind ,,with ,,roux1 ,,and strain ,,the ,,sauce ,,over ,,the ,,fowl ,,in ,,an ,,entr,e ,,dish4 #a ,lavas et ornas1 i4e41 singe1 empty carcass of intestines1 truss or bind it to keep its shape during coction1 and1 usually1 lard it with either strips or slices of fat pork and stuff the carcass with greens1 celery leaves1 etc4 #b ,dimidia coctura decoques4 ,apicius here pursues the right course for the removable of any disagreeable taste often adhering to aquatic fowl1 feeding on fish or food found in the water1 by parboiling the meat4 ,cf4 ,rx ,no4 #bad4 #c ,again1 as so often3 ius de suo sibi2 here the liquor of the braising pan1 for stock in which the fowl is parboiled cannot be used for reasons set forth in ,note #b4 #bac ,,another ,,way ,,of ,,cooking ,,crane1 ,,duck ,,or ,,chicken ,,aliter ,,in ,,grue ,,vel ,,in ,,anate ,,vel ,,in ,,pullo ,,pepper1 ,,shallots1 ,,lovage1 ,,cumin1 ,,celery ,,seed1 ,,prunes ,,or ,,damascus ,,plums ,,stones ,,removed1 ,,fresh ,,must1 ,,vinegar #a ,,broth1 ,,reduced ,,must ,,and ,,oil4 ,,boil ,,the ,,crane2 ,,while ,,cooking ,,it ,,take ,,care ,,that ,,its ,,head ,,is ,,not ,,touched ,,by ,,the ,,water ,,but ,,that ,,it ,,remains ,,without4 ,,when ,,the ,,crane ,,is ,,done1 ,,wrap ,,it ,,in ,a ,,hot ,,towel1 ,,and ,,pull ,,the ,,head ,,off ,,so ,,that ,,the ,,sinews ,,follow ,,in ,a ,,manner ,,that ,,the ,,meat ,,and ,,the ,,bones ,,remain2 ,,for ,,one ,,cannot ,,enjoy ,,the ,,hard ,,sinews #b4 #a ,dann4 mead4 #b ,remarkable ingenuity6 ,try this on your turkey legs4 ,danneil is of the opinion that the head and its feathers were to be saved for decorative purposes1 in style during the middle ages when game bird patties were decorated with the fowl's plumage1 a custom which survived to ,danneil's time 7ca4 #aijj74 ,but this is not likely to be the case here1 for it would be a simple matter to skin the bird before cooking it in order to save the plumage for the taxidermist4 #bad ,,crane ,,or ,,duck ,,with ,,turnips ,,gruem ,,vel ,,anatem ,,ex ,,rapis #a ,,take ,,out remove entrails1 #b ,,clean ,,wash ,,and ,,dress the bird ,,and ,,parboil #b ,,it ,,in ,,water ,,with ,,salt ,,and ,,dill4 ,,next ,,prepare ,,turnips ,,and ,,cook ,,them ,,in ,,water ,,which ,,is ,,to ,,be ,,squeezed ,,out #c4 ,,take ,,them ,,out ,,of ,,the ,,pot ,,and ,,wash ,,them ,,again #d4 ,,and ,,put ,,into ,a ,,sauce ,,pan ,,the ,,duck ,,with ,,oil1 ,,broth1 ,a ,,bunch ,,of ,,leeks ,,and ,,coriander2 ,,the ,,turnips ,,cut ,,into ,,small ,,pieces2 ,,these ,,put ,,on ,,top ,,of ,,the duck ,,in ,,order ,,to ,,finish ,,cooking4 ,,when ,,half ,,done1 ,,to ,,give ,,it ,,color1 ,,add ,,reduced ,,must4 ,,the ,,sauce ,,is ,,prepared ,,separately3 ,,pepper1 ,,cumin1 ,,coriander1 ,,laser ,,root ,,moistened ,,with ,,vinegar ,,and ,,diluted ,,with ,,its ,,own ,,broth of the fowl2 ,,bring ,,this ,,to ,a ,,boiling ,,point1 ,,thicken ,,with ,,roux4 ,in a deep dish arrange the duck ,,on ,,top ,,of ,,the ,,turnips strain the sauce over it ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,duck and ,turnips1 a dish much esteemed on the ,continent today4 ,only few prepare it correctly as does ,old ,apicius2 hence it is not popular with the multitude4 #b ,tac41 ,tor4 excipies2 ,hum4 legendum3 ex rapis4 #c ,g4-,v4 ut exbromari possint2 ,tor4 expromi2 ,hum4 expromari2 all of which does not mean anything4 ,to cook the turnips so that they can be squeezed out 7exprimo1 from ex and premo7 is the proper thing to do from a culinary standpoint4 #d ,the turnips are cooked half1 the water removed1 and finished with the duck1 as prescribed by ,apicius4 ,it is really admirable to see how he handles these food materials in order to remove any disagreeable flavor1 which may be the case both with the turnips 7the small white variety7 and the duck4 ,such careful treatment is little known nowadays even in the best kitchens4 ,cf4 ,note #b to ,rx ,no4 #bab4 #bae ,,another ,,sauce ,,for ,,crane ,,or ,,duck ,,aliter ,,in ,,gruem ,,vel ,,anatem ,,elixam ,,pepper1 ,,lovage1 ,,cumin1 ,,dry ,,coriander1 ,,mint1 ,,origany1 ,,pine ,,nuts1 ,,dates1 ,,broth1 ,,oil1 ,,honey1 ,,mustard ,,and ,,wine #a4 #a ,supposedly the ingredients for a sauce in which the parboiled fowl is braised and served4 #baf ,,roast ,,crane ,,or ,,duck ,,aliter ,,gruem ,,vel ,,anatem ,,assam ,,pour ,,over the roast bird ,,this ,,gravy3 ,,crush ,,pepper1 ,,lovage1 ,,origany ,,with ,,broth1 ,,honey1 ,a ,,little ,,vinegar ,,and ,,oil2 ,,boil ,,it ,,well1 ,,thicken ,,with ,,roux strain ,,in ,,this ,,sauce ,,place ,,small ,,pieces ,,of ,,parboiled ,,pumpkin ,,or ,,colocasium #a ,,so ,,that ,,they ,,are ,,finished ,,in ,,the ,,sauce2 ,,also ,,cook ,,with ,,it ,,chicken ,,feet ,,and ,,giblets 7all of which7 ,,serve ,,in ,a ,,chafing ,,dish1 ,,sprinkle ,,with ,,fine ,,pepper ,,and ,,serve4 #a ,cf4 ,rx ,nos4 #gd1 #baf1 #bdd1 #cbb4 #bag ,,boiled ,,crane ,,or ,,duck ,,in ,,another ,,manner ,,aliter ,,in ,,grue ,,vel ,,anate ,,elixa ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,rocket1 ,,or ,,coriander1 ,,mint1 ,,dates1 ,,honey1 ,,vinegar1 ,,broth1 ,,reduced ,,must ,,and ,,mustard4 ,,likewise ,,used ,,for ,,fowl ,,roast braised ,,in ,,the ,,pot4 ,,iii ,,ways ,,to ,,prepare ,,partridge1 ,,heath-,,cock ,,or ,,woodcock1 ,,and ,,boiled ,,turtle-,,dove ,,in ,,perdice ,,et ,,attagena ,,et ,,in ,,turture ,,elixis #bah ,,partridge ,,in ,,perdice ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,mint1 ,,myrtle ,,berries1 ,,also ,,raisins1 ,,honey #a ,,wine1 ,,vinegar1 ,,broth1 ,,and ,,oil4 ,,use ,,it ,,cold #b ,,the ,,partridge ,,is ,,scalded ,,with ,,its ,,feathers1 ,,and ,,while ,,wet ,,the ,,feathers ,,are ,,taken ,,off2 the hair singed ,,it ,,is ,,then ,,cooked ,,in ,,its ,,own ,,juice braised ,,and ,,when ,,done ,,will ,,not ,,be ,,hard ,,if ,,care ,,is ,,taken to baste it4 ,,should ,,it ,,remain ,,hard if it is old ,,you ,,must ,,continue ,,to ,,cook ,,it ,,until ,,it ,,is ,,tender4 #a ,honey wanting in ,tor4 #b ,g4-,v4 ,aliter4 ,this is one formula4 #bai ,,sauce ,,for ,,partridge1 ,,heath-,,cock ,,and ,,turtle-,,dove ,,in ,,perdice ,,et ,,attagena ,,et ,,in ,,turture ,,pepper1 ,,lovage1 ,,mint1 ,,rue ,,seed1 ,,broth1 ,,pure ,,wine1 ,,and ,,oil1 ,,heated4 ,,iv ,,wood ,,pigeons1 ,,squabs1 ,,fattened ,,fowl1 ,,flamingo ,,in ,,palumbis ,,columbis ,,avibus ,,in ,,altile ,,et ,,in ,,fenicoptero #bbj ,,for ,,roasts3 ,,pepper1 ,,lovage1 ,,coriander1 ,,carraway1 ,,shallots1 ,,mint1 ,,yolks ,,of ,,egg1 ,,dates1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil ,,and ,,wine4 #bba ,,another sauce ,,for ,,boiled birds ,,aliter ,,in ,,elixis ,,to ,,the ,,boiled ,,fowl ,,add #a ,,pepper1 ,,carraway1 ,,celery ,,seed1 ,,parsley1 ,,condiments1 ,,mortaria #b ,,dates1 ,,honey1 ,,vinegar1 ,,wine1 ,,oil ,,and ,,mustard4 #a ,tor4 wanting in other texts4 #b ,mortaria3 herbs1 spices1 things pounded in the mortar4 ,cf4 ,rx ,no4 #ch4 #bbb ,,another sauce ,,aliter ,,pepper1 ,,lovage1 ,,parsley1 ,,celery ,,seed1 ,,rue1 ,,pine ,,nuts1 ,,dates1 ,,honey1 ,,vinegar1 ,,broth1 ,,mustard ,,and ,a ,,little ,,oil4 #bbc ,,another sauce ,,aliter ,,pepper1 ,,lovage1 ,,laser1 ,,wine #a ,,moistened ,,with ,,broth4 ,,add ,,wine ,,and ,,broth ,,to ,,taste4 ,,mask ,,the ,,wood ,,pigeon ,,or ,,squab ,,with ,,it4 ,,sprinkle ,,with ,,pepper #b ,,and ,,serve4 #a ,tac41 ,tor4 laserum1 vinum2 ,g4-,v4 l4 vivum4 #b ,wanting in ,tor4 ,v #bbd ,,sauce ,,for ,,different ,,birds ,,ius ,,in ,,diversis ,,avibus ,,pepper1 ,,dry ,,cumin1 ,,crushed4 ,,lovage1 ,,mint1 ,,seedless ,,raisins ,,or ,,damascus ,,plums1 ,,little ,,honey1 ,,myrtle ,,wine ,,to ,,taste1 ,,vinegar1 ,,broth1 ,,and ,,oil4 ,,heat ,,and ,,whip ,,it ,,well ,,with ,,celery ,,and ,,satury #a4 #a ,for centuries sauce whips were made of dry and green twigs1 the bark of which was carefully peeled off4 #bbe ,,another ,,sauce ,,for ,,fowl ,,aliter ,,ius ,,in ,,avibus ,,pepper1 ,,lovage1 ,,parsley1 ,,dry ,,mint1 ,,fennel ,,blossoms #a ,,moistened ,,with ,,wine2 ,,add ,,roasted ,,nuts ,,from ,,pontus #b ,,or ,,almonds1 ,a ,,little ,,honey1 ,,wine1 ,,vinegar1 ,,and ,,broth ,,to ,,taste4 ,,put ,,oil ,,in ,a ,,pot1 ,,and ,,heat ,,and ,,stir ,,the ,,sauce1 ,,adding ,,green ,,celery ,,seed1 ,,cat-,,mint2 ,,carve ,,the ,,fowl ,,and ,,cover ,,with ,,the ,,sauce #c4 #a ,dann4 ,cnecus4 #b ,turkish hazelnuts4 #c ,tor4 continuing without interruption4 #bbf ,,white ,,sauce ,,for ,,boiled ,,fowl ,,ius ,,candidum ,,in ,,avem ,,elixam ,,pepper1 ,,lovage1 ,,cumin1 ,,celery ,,seed1 ,,toasted ,,nuts ,,from ,,pontus1 ,,or ,,almonds1 ,,also ,,shelled ,,pine ,,nuts1 ,,honey #a ,a ,,little ,,broth1 ,,vinegar ,,and ,,oil4 #a ,tor4 vel2 ,list4 mel4 #bbg ,,green ,,sauce ,,for ,,fowl ,,ius ,,viride ,,in ,,avibus ,,pepper1 ,,carraway1 ,,indian ,,spikenard1 ,,cumin1 ,,bay ,,leaves1 ,,all ,,kinds ,,of ,,green ,,herbs1 ,,dates1 ,,honey1 ,,vinegar1 ,,wine1 ,,little ,,broth1 ,,and ,,oil4 #bbh ,,white ,,sauce ,,for ,,boiled ,,goose ,,ius ,,candidum ,,in ,,ansere ,,elixo ,,pepper1 ,,carraway1 ,,cumin1 ,,celery ,,seed1 ,,thyme1 ,,onion1 ,,laser ,,root1 ,,toasted ,,nuts1 ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil #a #a ,a sweet-sour white sauce with herbs and spices is often served with goose in northern ,germany4 #bbi ,,treatment ,,of ,,strong ,,smelling ,,birds ,,of ,,every ,,description ,,ad ,,aves ,,hircosas #a ,,omni ,,genere ,,for ,,birds ,,of ,,all ,,kinds ,,that ,,have ,a ,,goatish #a ,,smell #b ,,pepper1 ,,lovage1 ,,thyme1 ,,dry ,,mint1 ,,sage1 ,,dates1 ,,honey1 ,,vinegar1 ,,wine1 ,,broth1 ,,oil1 ,,reduced ,,must1 ,,mustard4 ,,the ,,birds ,,will ,,be ,,more ,,luscious ,,and ,,nutritious1 ,,and ,,the ,,fat ,,preserved1 ,,if ,,you ,,envelop ,,them ,,in ,a ,,dough ,,of ,,flour ,,and ,,oil ,,and ,,bake ,,them ,,in ,,the ,,oven #c4 #a ,probably game birds in an advanced stage of haut got 7as the ,germans use the antiquated ,french term71 or mortification as the ,french cook says4 ,possibly also such birds as crows1 black birds1 buzzards1 etc41 and fish-feeding fowl4 ,moreover1 it must be borne in mind that the refrigeration facilities of the ancients were not too good and that fresh goods spoiled quickly4 ,hence1 perhaps1 excessive seasoning1 at least1 as compared to our modern methods4 ,list4 aves piscivoras2 ,hum4 thinks the birds to be downright spoiled3 olidas1 rancidas1 grave olentes4 #b ,tor4 ,sentence wanting in other texts4 #c ,for birds with a goatish smell ,apicius should have repeated his excellent formula in ,rx ,no4 #bab1 the method of parboiling the birds before final coction1 if1 indeed1 one cannot dispense with such birds altogether4 ,the above recipe does not in the least indicate how to treat smelly birds4 ,wrapping them in dough would vastly increase the ill-savour4 ,as for game birds1 we agree with most connoisseurs that they should have just a suspicion of haut got--a condition of advanced mellowness after the rigor mortis has disappeared4 #bcj ,,another ,,treatment ,,of ,,odor ,,aliud ,,contra ,,uirosum ,,odorem #a ,,if ,,the ,,birds ,,smell1 #a ,,stuff ,,the ,,inside ,,with ,,crushed ,,fresh ,,olives1 ,,sew ,,up the aperture ,,and ,,thus ,,cook1 ,,then ,,retire ,,the ,,cooked ,,olives4 #a ,tor42 other texts aliter avem1 i4e4 that the olive treatment is not necessarily confined to ill smelling birds alone4 ,,vi #bca ,,for ,,flamingo and ,parrot ,,in ,,ph,,oe,,nicoptero ,,scald #a ,,the ,,flamingo1 ,,wash ,,and ,,dress ,,it1 ,,put ,,it ,,in ,a ,,pot1 ,,add ,,water1 ,,salt1 ,,dill1 ,,and ,a ,,little ,,vinegar1 ,,to ,,be ,,parboiled4 ,,finish ,,cooking ,,with ,a ,,bunch ,,of ,,leeks ,,and ,,coriander1 ,,and ,,add ,,some ,,reduced ,,must ,,to ,,give ,,it ,,color4 ,,in ,,the ,,mortar ,,crush ,,pepper1 ,,cumin1 ,,coriander1 ,,laser ,,root1 ,,mint1 ,,rue1 ,,moisten ,,with ,,vinegar1 ,,add ,,dates1 ,,and ,,the ,,fond ,,of ,,the ,,braised ,,bird1 ,,thicken1 strain ,,cover ,,the ,,bird ,,with ,,the ,,sauce ,,and ,,serve4 ,,parrot ,,is ,,prepared ,,in ,,the ,,same ,,manner4 #a ,prior to removing the feathers2 also singe the fine feathers and hair4 #bcb ,,another ,,way ,,aliter ,,roast ,,the ,,bird4 ,,crush ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,sesam #a ,,parsley1 ,,mint1 ,,shallots1 ,,dates1 ,,honey1 ,,wine1 ,,broth1 ,,vinegar1 ,,oil1 ,,reduced ,,must ,,to ,,taste4 #a ,tor4 sesamum1 defrutum2 ,g4-,v4 s4 frictum4 ,,vii #bcc ,,to ,,prevent ,,birds ,,from ,,spoiling ,,aves ,,omnes ,,ne ,,liquescant ,,scalded ,,with ,,the ,,feathers ,,birds ,,will ,,not ,,always ,,be ,,juicy2 ,,it ,,is ,,better ,,to ,,first ,,empty ,,them ,,through ,,the ,,neck ,,and ,,steam ,,them ,,suspended ,,over ,a ,,kettle ,,with ,,water #a4 #a ,dry picking is of course the best method4 ,apicius is trying to overcome the evils of scalding fowl with the feathers4 ,this formula is mutilated2 the various texts differ considerably4 ,,viii ,,for ,,goose ,,in ,,ansere #bcd ,,boiled ,,goose ,,with ,,cold ,,apician ,,sauce ,,anserem ,,elixum ,,ex ,,iure ,,apiciano ,,frigido ,,crush ,,pepper1 ,,lovage1 ,,coriander ,,seed #a ,,mint1 ,,rue1 ,,moisten ,,with ,,broth ,,and ,a ,,moderate ,,amount ,,of ,,oil4 ,,take ,,the ,,cooked ,,goose ,,out ,,of ,,the ,,pot ,,and ,,while ,,hot ,,wipe ,,it ,,clean ,,with ,a ,,towel1 ,,pour ,,the ,,sauce ,,over ,,it ,,and ,,serve4 #a ,g4-,v42 ,tor4 7fresh7 coriander1 more suited for a cold sauce4 ,,ix ,,for ,,chicken ,,in ,,pullo #bce ,,raw ,,sauce ,,for ,,boiled ,,chicken ,,in ,,pullo ,,elixo ,,ius ,,crudum ,,put ,,in ,,the ,,mortar ,,dill ,,seed1 ,,dry ,,mint1 ,,laser ,,root1 ,,moisten ,,with ,,vinegar1 ,,fig ,,wine1 ,,broth1 ,a ,,little ,,mustard1 ,,oil ,,and ,,reduced ,,must1 ,,and ,,serve #a ,known as ,,dill ,,chicken #b4 #a ,this and the preceding cold dressings are more or less variations of our modern cold dressings that are used for cold dishes of all kinds1 especially salads4 #b ,tor4 heads the following formula prparatio pulli anethi--chicken in dill sauce1 which is the correct description of the above formula4 ,tac41 ,g4-,v4 also commence the next with pullum anethatum1 which is not correct1 as the following recipe contains no dill4 #bcf ,,another ,,chicken ,,aliter ,,pullus #a ,a ,,little ,,honey ,,is ,,mixed ,,with ,,broth2 ,,the ,,cooked parboiled ,,chicken ,,is ,,cleaned skin taken off1 sinews1 etc41 removed ,,the ,,carcass ,,dried ,,with ,a ,,towel1 ,,quartered1 ,,the ,,pieces ,,immersed ,,in ,,broth #b ,,so ,,that ,,the ,,savour ,,penetrates ,,thoroughly4 ,,fry ,,the ,,pieces in the pan ,,pour ,,over ,,their ,,own ,,gravy1 ,,sprinkle ,,with ,,pepper1 ,,serve4 #a ,hum41 ,list4 cf4 ,note #b to ,rx ,no4 #bce4 #b ,marinated2 but the nature of this marinade is not quite clear2 a spicy marinade of wine and herbs and spices would be appropriate for certain game birds1 but chicken ordinarily requires no marinade except some oil before frying4 ,it is possible that ,apicius left the cooked chicken in the broth to prevent it from drying out1 which is good4 #bcg ,,chicken ,,parthian ,,style ,,pullum ,,parthicum #a ,,dress ,,the ,,chicken ,,carefully #b ,,and ,,quarter ,,it4 ,,crush ,,pepper1 ,,lovage ,,and ,a ,,little ,,carraway #c ,,moistened ,,with ,,broth1 ,,and ,,add ,,wine ,,to ,,taste4 ,after frying ,,place ,,the ,,chicken ,,in ,,an ,,earthen ,,dish #d ,,pour ,,the ,,seasoning ,,over ,,it1 ,,add ,,laser ,,and ,,wine #e ,,let ,,it ,,assimilate ,,with ,,the ,,seasoning ,,and ,,braise ,,the ,,chicken ,,to ,a ,,point4 ,,when ,,done ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,lister is of the opinion that the pullus ,parthicus is a kind of chicken that came originally from ,asia1 ,parthia being a country of ,asia1 the present ,persia or northern ,india1 a chicken of small size with feathers on its feet1 i4e41 a bantam4 #b ,pluck1 singe1 empty1 wash1 trim4 ,the texts3 a navi4 ,hum4 hoc est1 parte posteriore ventris1 qui ut navis cavus figur ejus non dissimile est4 ,dann4 takes this literally1 but navo 7navus7 here simply means to perform diligently4 #c ,tor4 casei modicum2 ,list4 carei--more likely than cheese4 #d ,cumana--an earthenware casserole1 excellent for that purpose4 #e ,g4-,v4 laser et vivum4 #bch ,,chicken ,,sour ,,pullum ,,oxyzomum ,a ,,good-,,sized ,,glass ,,of ,,oil1 ,a ,,smaller ,,glass ,,of ,,broth1 ,,and ,,the ,,smallest ,,measure ,,of ,,vinegar1 #f ,,scruples ,,of ,,pepper1 ,,parsley ,,and ,a ,,bunch ,,of ,,leeks4 ,g4-,v4 laseris satis modice4 ,these directions are very vague4 ,if the raw chicken is quartered1 fried in the oil1 and then braised in the broth with a dash of vinegar1 the bunch of leeks and parsley1 seasoned with pepper and a little salt1 we have a dish gastronomically correct4 ,the leeks may be served as a garnish1 the gravy1 properly reduced and strained over the chicken which like in the previous formula is served in a casserole4 #bci ,,guinea ,,hen ,,pullum ,,numidicum ,,prepare #a ,,the ,,chicken as usual2 par- ,,boil ,,it2 ,,clean ,,it #b ,,seasoned ,,with ,,laser ,,and ,,pepper1 ,,and ,,fry in the pan2 next ,,crush ,,pepper1 ,,cumin1 ,,coriander ,,seed1 ,,laser ,,root1 ,,rue1 ,,fig ,,dates ,,and ,,nuts1 ,,moistened ,,with ,,vinegar1 ,,honey1 ,,broth ,,and ,,oil ,,to ,,taste #c ,,when ,,boiling ,,thicken ,,with ,,roux strain ,,pour ,,over ,,the ,,chicken1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,curas4 #b ,remove skin1 tissues1 bones1 etc41 cut in pieces and marinate in the pickle4 #c ,immerse the chicken pieces in this sauce and braise them to a point4 #bdj ,,chicken ,,with ,,laser ,,pullum ,,laseratum ,,dress ,,the ,,chicken ,,carefully #a ,,clean1 ,,garnish #b ,,and ,,place ,,in ,,an ,,earthen ,,casserole4 ,,crush ,,pepper1 ,,lovage1 ,,laser ,,moistened ,,with ,,wine #c ,,add ,,broth ,,and ,,wine ,,to ,,taste1 ,,and ,,put ,,this ,,on ,,the ,,fire2 ,,when ,,done ,,serve ,,with ,,pepper ,,sprinkled ,,over4 #a a navi4 cf4 ,note #b to ,rx ,no4 #bcg4 #b ,g4-,v4 lavabis1 ornabis1 with vegetables1 etc4 #c ,g4-,v4 laser vivum4 #bda ,,roast ,,chicken ,,pullum ,,paroptum ,a ,,little ,,laser1 #f ,,scruples ,,of ,,pepper1 ,a ,,glass ,,of ,,oil1 ,a ,,glass ,,of ,,broth1 ,,and ,a ,,little ,,parsley4 #a ,paropsis1 parapsis1 from the ,greek1 a platter1 dish4 ,a most incomplete formula4 ,it does not state whether the ingredients are to be added to the sauce or the dressing4 ,we have an idea that the chicken is pickled in this solution before roasting and that the pickle is used in making the gravy4 #bdb ,,boiled ,,chicken ,,in ,,its ,,own ,,broth ,,pullum ,,elixum ,,ex ,,iure ,,suo ,,crush ,,pepper1 ,,cumin1 ,a ,,little ,,thyme1 ,,fennel ,,seed1 ,,mint1 ,,rue1 ,,laser ,,root1 ,,moistened ,,with ,,vinegar1 ,,add ,,fig ,,dates #a ,,work ,,well ,,and ,,make ,,it ,,savory ,,with ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil ,,to ,,taste3 ,,the ,,boiled ,,chicken ,,properly ,,cleaned ,,and ,,dried with the towel ,,is ,,masked ,,with ,,this ,,sauce #b4 #a ,goll4 cloves--cariophyllus2 the originals have caryotam and careotam4 #b ,apparently another cold sauce of the vinaigrette type similar to ,rx ,no4 #bce4 #bdc ,,chicken ,,and ,,pumpkin ,,pullum ,,elixum ,,cum ,,cucurbitis ,,elixis ,,to ,,the ,,above ,,described ,,dressing ,,add ,,mustard1 ,,pour ,,over #a ,,and ,,serve4 #a ,g4-,v4 ,perfundes2 ,tor4 piper fundes4 ,the pumpkin1 not mentioned here1 is likewise served cold boiled1 seasoned with the same dressing4 ,it is perhaps used for stuffing the chicken and cooked simultaneously with the same4 #bdd ,,chicken ,,and ,,dasheens #a ,,pullum ,,elixum ,,cum ,,colocasiis ,,elixis ,,the ,,above ,,sauce ,,is ,,also ,,used ,,for ,,this ,,dish4 ,,stuff ,,the ,,chicken ,,with peeled ,,dasheens ,,and stoned ,,green ,,olives1 ,,though ,,not ,,too ,,much ,,so ,,that ,,the ,,dressing ,,may ,,have ,,room ,,for ,,expansion1 ,,to ,,prevent ,,bursting ,,while ,,the ,,chicken ,,is ,,being ,,cooked ,,in ,,the ,,pot4 ,,hold ,,it ,,down ,,with ,a ,,small ,,basket1 ,,lift ,,it ,,up ,,frequently #b ,,and ,,handle ,,carefully ,,so ,,that ,,the ,,chicken ,,does ,,not ,,burst #c4 #a ,dasheens are the equivalent of the ancient colocasium2 at least they are very close relatives4 ,cf4 ,notes to ,rx ,nos4 #gd1 #baf1 #bdd1 #cbb4 #b ,for inspection4 ,g4-,v4 levas2 ,tor4 lavabis1 for which there is no reason4 #c ,dann4 and ,goll41 not knowing the colocasium or dasheen have entirely erroneous versions of this formula4 ,the dasheen is well adapted for the stuffing of fowl4 ,ordinarily the dasheen is boiled or steamed1 mashed1 seasoned and then stuffed inside of a raw chicken which is then roasted4 ,being very starchy1 the dasheen readily absorbs the fats and juices of the roast1 making a delicious dressing1 akin in taste to a combined potato and chestnut pure4 ,as the above chicken is cooked in bouillon or water1 the dasheen may be used in a raw state for filling4 ,we have tried this method4 ,instead of confining the chicken in a basket1 we have tied it in a napkin and boiled slowly until done4 ,serve cold1 with the above dressing4 #bde ,,chicken ,,la ,,varus #a ,,pullus ,,vardanus ,,cook ,,the ,,chicken ,,in ,,this ,,stock3 ,,broth1 ,,oil1 ,,wine1 ,a ,,bunch ,,of ,,leeks1 ,,coriander1 ,,satury2 ,,when ,,done1 ,,crush ,,pepper1 ,,nuts ,,with #b ,,glasses ,,of ,,water #b ,,and ,,the ,,juice ,,of ,,the ,,chicken4 ,,retire ,,the ,,bunches ,,of ,,greens1 ,,add ,,milk ,,to ,,taste4 ,,the ,,things ,,crushed ,,in ,,the ,,mortar ,,add ,,to ,,the ,,chicken ,,and ,,cook ,,it ,,together3 ,,thicken ,,the ,,sauce ,,with ,,beaten ,,whites ,,of ,,egg #c ,,and ,,pour ,,the ,,sauce ,,over ,,the ,,chicken4 ,,this ,,is ,,called ,,white ,,sauce4 #a ,g4-,v4 ,vardanus2 ,tor4 ,vardamus2 ,hum4 ,vardanus legendum1 puto1 ,varianus1 portentuos luxuri ,imperator4 ,hum4 thinks the dish is dedicated to emperor ,varianus 787 ,the word may also be the adjective of ,varus1 ,quintilius ,v41 commander of colonial armies and glutton1 under ,augustus4 ,varus committed suicide after his defeat in the ,teutoburg ,forest by the ,germans4 #b ,g4-,v4 broth1 own stock--ius de suo sibi4 #c ,strain1 avoid ebullition after the eggs have been added4 ,most unusual liaison2 usually the yolks are used for this purpose4 ,the whites are consistent with the name of the sauce4 #bdf ,,chicken ,,la ,,fronto #a ,,pullum ,,frontonianum ,a ,,half-,,cooked ,,chicken ,,marinaded ,,in ,a ,,pickle ,,of ,,broth1 ,,mixed ,,with ,,oil1 ,,to ,,which ,,is ,,added ,a ,,bunch ,,of ,,dill1 ,,leeks1 ,,satury ,,and ,,green ,,coriander4 ,,finish ,,it ,,in ,,this ,,broth4 ,,when ,,done1 ,,take ,,the ,,chicken ,,out #b ,,dress ,,it ,,nicely ,,on ,a ,,dish1 ,,pour ,,over ,,the sauce1 colored with ,,reduced ,,must1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,named for a ,roman by the name of ,fronto4 ,there is a sucking pig la ,fronto1 too4 ,cf4 ,rx ,no4 #cgd4 ,m4 ,cornelius ,fronto was orator and author during the reign of ,emperor ,hadrian4 ,according to ,dann4 a certain ,frontone under ,emperor ,severus4 #b ,list41 ,g4-,v4 levabis2 ,tor4 lavabis1 for which there is little or no occasion4 ,he may mean to clean1 i4e4 remove skin1 tissues1 sinews1 small bones1 etc4 #bdg ,,creamed ,,chicken ,,with ,,paste #a ,,pullus ,,tractogalatus #b ,,cook ,,the ,,chicken as follows1 in ,,broth1 ,,oil1 ,,with ,,wine ,,added1 ,,to ,,which ,,add ,a ,,bunch ,,of ,,coriander ,,and green ,,onions4 ,,when ,,done ,,take ,,it ,,out #c strain and save ,,the ,,broth1 ,,and ,,put ,,it ,,in ,a ,,new ,,sauce ,,pan1 ,,add ,,milk ,,and ,a ,,little ,,salt1 ,,honey ,,and ,a ,,pint #d ,,of ,,water1 ,,that ,,is1 ,a ,,third ,,part3 ,,place ,,it ,,back ,,on ,a ,,slow ,,fire ,,to ,,simmer4 ,,finally ,,break the paste1 #a ,,put ,,it ,,little ,,by ,,little ,,into the boiling broth ,,stirring ,,well ,,so ,,it ,,will ,,not ,,burn4 ,,put ,,the ,,chicken ,,in1 ,,either ,,whole ,,or ,,in ,,pieces #e ,,dish ,,it ,,out ,,in ,a ,,deep ,,dish4 ,,this ,,cover ,,with ,,the ,,following ,,sauce #f ,,pepper1 ,,lovage1 ,,origany1 ,,moistened ,,with ,,honey ,,and ,a ,,little ,,reduced ,,must4 ,,add ,,some ,,of ,,the chicken ,,broth1 ,,heat ,,in ,a ,,small ,,sauce ,,pan ,,and ,,when ,,it ,,boils ,,thicken ,,with ,,roux #g ,,and ,,serve4 #a ,sptzle1 noodles1 macaroni2 this dish is the ancient ,chicken ,tetrazzini4 ,dann4 ,chicken pie or patty4 #b tractum and gala1 prepared with paste and milk4 ,cf4 tractomelitus1 from tractum and meli1 paste and honey4 #c ,cf4 ,note #b to ,rx ,nos4 #bdd and #bdf4 #d ,list4 minimum2 ,tor4 heminam2 ,sch4 eminam4 ,see ,measures4 ,the noodle paste should be cooked separately in the water4 #e ,list4 vel carptum1 which is correct4 ,tor4 vel careotam1 out of place here4 #f ,this sauce seems to be superfluous4 ,very likely it is a separate formula for a sauce of some kind4 #g ,seems superfluous1 too4 ,the noodle paste in the chicken gravy makes it sufficiently thick4 #bdh ,,stuffed ,,chicken ,,or ,,pig ,,pullus ,,farsilis #a ,,empty ,,the ,,chicken ,,through ,,the ,,aperture ,,of ,,the ,,neck ,,so ,,that ,,none ,,of ,,the ,,entrails ,,remain4 ,,crush ,,pepper1 ,,lovage1 ,,ginger1 ,,cut ,,meat #b ,,cooked ,,spelt1 ,,besides ,,crush ,,brains ,,cooked ,,in ,,the chicken ,,broth1 ,,break ,,eggs ,,and ,,mix ,,all ,,together ,,in ,,order ,,to ,,make ,a ,,solid ,,dressing2 ,,add ,,broth ,,to ,,taste ,,and ,a ,,little ,,oil1 ,,whole ,,pepper1 ,,plenty ,,of ,,nuts4 ,,with ,,this ,,dressing ,,stuff ,,either ,a ,,chicken ,,or ,a ,,suckling ,,pig1 ,,leaving ,,enough ,,room ,,for ,,expansion #c4 #a ,tor4 fusilis4 #b ,preferably raw pork or veal4 #c ,a most sumptuous dressing2 it compares favorably with our popular stale bread pap usually called chicken dressing4 #bdi ,,stuffed ,,capon ,,likewise ,,similiter ,,in ,,capo ,,facies #a ,,the ,,capon ,,is ,,stuffed ,,in ,a ,,similar ,,way ,,but ,,is ,,cooked ,,with ,,all ,,the ,,bones ,,removed #b4 #a ,sch4 in capso4 ,may be interpreted thus3 ,cooked in an envelope of caul or linen1 in which case it would correspond to our modern galantine of chicken4 #b ,tor4 ossibus eiectis2 ,hum4 omnibus e42 i4e4 all the entrails1 etc41 which is not correct4 ,the bones must be removed from the capon in this case4 #bej ,,chicken ,,and ,,cream ,,sauce #a ,,pullus ,,leucozomus #b ,,take ,a ,,chicken ,,and ,,prepare ,,it ,,as ,,above4 ,,empty ,,it ,,through ,,the ,,aperture ,,of ,,the ,,neck ,,so ,,that ,,none ,,of ,,the ,,entrails ,,remain4 ,,take a little ,,water #c ,,and ,,plenty ,,of ,,spanish ,,oil1 ,,stir1 ,,cook ,,together ,,until ,,all ,,moisture ,,is ,,evaporated #d ,,when ,,this ,,is ,,done ,,take ,,the ,,chicken ,,out1 ,,so ,,that ,,the ,,greatest ,,possible ,,amount ,,of ,,oil ,,remains ,,behind #e ,,sprinkle ,,with ,,pepper ,,and ,,serve #f4 #a ,the ancient version of ,chicken la ,maryland1 ,wiener ,backhhndl1 etc4 #b ,tor4 ,leocozymus2 from the ,greek leucozomos1 prepared with white sauce4 ,the formula for the cream sauce is lacking here4 ,cf4 ,rx ,no4 #bde4 #c ,the use of water to clarify the oil which is to serve as a deep frying fat is an ingenious idea1 little practised today4 ,it surely saves the fat or oil1 prevents premature burning or blackening by frequent use1 and gives a better tasting friture4 ,the above recipe is a mere fragment1 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 today4 ,cf4 ,note #e to ,rx ,no4 #dig4 #d ,the recipe fails to state that the chicken must be breaded1 or that the pieces of chicken be turned in flour1 etc41 and fried in the oil4 #e ,another vital rule of deep fat frying not stated1 or rather stated in the language of the kitchen1 namely that the chicken must be crisp1 dry1 that is1 not saturated with oil1 which of course every good fry cook knows4 #f ,with the cream sauce1 prepared separately1 spread on the platter1 with the fried chicken inside1 or the sauce in a separate dish1 we have here a very close resemblance to a very popular modern dish4 7,schuch and ,danneil insert here ,excerpta ,,xxix1 ,,xxx and ,,xxxi47 ,,end ,,of ,,book ,,vi explicit ,,trophetes ,,apicii4 ,,liber ,,sextus ,tac4 ,illustration3 ,,frying ,,pan1 ,,round ,provided with a lip to pour out fluids1 a convenience which many modern pans lack4 ,the broad flat handle is of one piece with the pan and has a hole for suspension4 ,on some ancient pans these handles were hinged so as to fold over the cavity of the pan1 to save room in storing it away1 particularly in a soldier's knapsack4 ,ntl4 ,mus41 ,naples1 #gfega2 ,field ,m4 #bdjbd4 ,illustration3 ,,frontispice1 ,,second ,,lister ,,edition purporting to represent the interior of an ancient kitchen4 ,j4 ,goeree1 the artist and engraver1 has invented it4 ,the general tidiness differs from contemporary ,dutch kitchens and the clothing of the cooks reminds one of ,henry ,,viii1 who issued at ,eltham in #aebf this order3 444 provide and sufficiently furnish the kitchens of such scolyons as shall not goe naked or in garments of such vilenesse as they doe 444 nor lie in the nights and dayes in the kitchens 444 by the fire-side4444--,,ms4 ,no4 #fdb1 ,harleian ,library4 ,,apicius ,book ,,vii ,illustration3 ,,the ,,great ,,pallas ,,athene ,,dish ,one of the finest show platters in existence4 ,of ,hellenic make4 ,the object in the right hand of ,athene has created considerable conjecture but has never been identified4 ,hildesheim ,treasure4 ,illustration3 ,,frying ,,pan1 ,,oval ,this oblong pan was no doubt primarily used in fish cookery4 ,an oblong piece of food material fitted snugly into the pan1 thus saving fats and other liquids in preparation4 ,around the slender handle was no doubt one of non-heat-conducting material4 ,the shape and the lip of the pan indicate that it was not used for sauter4 ,ntl4 ,mus41 ,naples1 #gffjb2 ,field ,m4 #bdjch4 ,,book ,,vii4 ,,sumptuous ,,dishes ,lib4 ,,vii4 ,polyteles ,,chap4 ,i4 ,,sow',s ,,womb1 ,,cracklings1 ,,bacon1 ,,tenderloin1 ,,tails ,,and ,,feet4 ,,chap4 ,,ii4 ,,sow',s ,,belly4 ,,chap4 ,,iii4 ,,fig-,,fed ,,pork4 ,,chap4 ,,iv4 ,,tid-,,bits1 ,,chops1 ,,steaks4 ,,chap4 ,v4 ,,roasts4 ,,chap4 ,,vi4 ,,boiled ,,and ,,stewed ,,meats4 ,,chap4 ,,vii4 ,,paunch4 ,,chap4 ,,viii4 ,,loins ,,and ,,kidneys4 ,,chap4 ,,ix4 ,,pork ,,shoulder4 ,,chap4 ,x4 ,,livers ,,and ,,lungs4 ,,chap4 ,,xi4 ,,home-,,made ,,sweets4 ,,chap4 ,,xii4 ,,bulbs1 ,,tubers4 ,,chap4 ,,xiii4 ,,mushrooms4 ,,chap4 ,,xiv4 ,,truffles4 ,,chap4 ,,xv4 ,,taros1 ,,dasheens4 ,,chap4 ,,xvi4 ,,snails4 ,,chap4 ,,xvii4 ,,eggs4 ,in addition to the above chapters two more are inserted in the text of ,book ,,vii1 namely ,chap4 ,x1 ,fresh ,ham and ,chap4 ,,xi1 ,to ,cook ,salt ,pork2 these being inserted after ,chap4 ,,ix1 ,pork ,shoulder1 making a total of ,,xix ,chapters4 ,i ,,sow',s ,,womb1 ,,cracklings1 ,,udder1 ,,tenderloin1 ,,tails ,,and ,,feet ,,vulv ,,steriles1 ,,callum ,,lumbelli ,,coticul ,,et ,,ungell #bea ,,spayed ,,sow',s ,,womb #a ,,vulv ,,steriles ,,sterile ,,sow',s ,,womb 7,,also ,,udder ,,and ,,belly7 ,,is ,,prepared ,,in ,,this ,,manner3 ,,take #b ,,laser ,,from ,,cyrene ,,or ,,parthia1 ,,vinegar ,,and ,,broth4 #a ,the vulva of a sow was a favorite dish with the ancients1 considered a great delicacy4 ,sows were slaughtered before they had a litter1 or were spayed for the purpose of obtaining the sterile womb4 #b ,tor4 sentence wanting in other texts4 #beb ,,another ,,way ,,aliter ,,take ,,pepper1 ,,celery ,,seed1 ,,dry ,,mint1 ,,laser ,,root1 ,,honey1 ,,vinegar ,,and ,,broth4 #bec ,,spayed ,,sow',s ,,womb ,,vulv ,,steriles ,,with ,,pepper1 ,,broth ,,and ,,parthian ,,laser4 #bed ,,another ,,way ,,aliter ,,with ,,pepper1 ,,lovage #a ,,and ,,broth ,,and ,a ,,little ,,condiment4 #a ,wanting in ,lister4 #bee ,,cracklings1 ,,pork ,,skin1 ,,tenderloin1 ,,tails ,,and ,,feet ,,callum1 ,,lumbelli #a ,,coticul1 ,,ungell ,,serve ,,with ,,pepper1 ,,broth ,,and ,,laser 7,,which ,,the ,,greeks ,,call ,,silphion7 #b4 #a ,tor41 ,g4-,v4 libelli4 #b ,tor4 sentence wanting in other texts4 #bef ,,grilled ,,sow',s ,,womb ,,vulvam ,,ut ,,tostam ,,facias ,,envelope ,,in ,,bran1 ,,afterwards #a ,,put ,,in ,,brine ,,and ,,then ,,cook ,,it4 #a ,we would reverse the process3 first pickle the vulva1 then coat it with bran 7or with bread crumbs7 and fry4 ,,ii #beg ,,sow',s ,,belly ,,sumen ,,sow',s ,,udder ,,or ,,belly ,,with ,,the ,,paps ,,on ,,it ,,is ,,prepared ,,in ,,this ,,manner #a ,,the ,,belly ,,boil1 ,,tie ,,it ,,together ,,with ,,reeds1 ,,sprinkle ,,with ,,salt ,,and ,,place ,,it ,,in ,,the ,,oven1 ,,or1 ,,start ,,roasting ,,on ,,the ,,gridiron4 ,,crush ,,pepper1 ,,lovage1 ,,with ,,broth1 ,,pure ,,wine1 ,,adding ,,raisin ,,wine ,,to ,,taste1 ,,thicken the sauce ,,with ,,roux ,,and ,,pour ,,it ,,over ,,the ,,roast4 #a ,tor4 sentence wanting in other texts4 #beh ,,stuffed ,,sow',s ,,belly ,,sumen ,,plenum ,,full #a ,,sow',s ,,belly ,,is ,,stuffed ,,with #b ,,crushed ,,pepper1 ,,carraway1 ,,salt ,,mussels2 ,,sew ,,the ,,belly ,,tight ,,and ,,roast4 ,,enjoy ,,this ,,with ,a ,,brine ,,sauce ,,and ,,mustard4 #a ,full grown1 also stuffed with forcemeat4 #b ,tor4 sentence wanting in other texts4 ,,iii ,,fig-,,fed ,,pork ,,ficatum #a #a ,tor4 ,de ,sycoto1 id est1 ,ficato4 #bei ,,wine ,,sauce ,,for ,,fig-,,fed ,,pork ,,in ,,ficato ,,oe,,nogarum #a ,,fig-,,fed ,,pork ,,liver 7,,that ,,is1 ,,liver ,,crammed ,,with ,,figs7 ,,is ,,prepared ,,in ,a ,,wine ,,sauce ,,with #b ,,pepper1 ,,thyme1 ,,lovage1 ,,broth1 ,a ,,little ,,wine ,,and ,,oil #c4 #a ,tor4 ,ficatum1 iecur suillum4 #b ,tor4 sentence wanting in other texts4 #c ,reinsenius1 ficatum or sicatum projecore4 ,according to the invention of ,marcus ,apicius1 pigs were starved1 and the hungry pigs were crammed with dry figs and then suddenly given all the mead they wanted to drink4 ,the violent expansion of the figs in the stomachs1 or the fermentation caused acute indigestion which killed the pigs4 ,the livers were very much enlarged1 similar to the cramming of geese for the sake of obtaining abnormally large livers4 ,this latter method prevailed in the ,strassburg ,district until recently when it was prohibited by law4 #bfj ,,another ,,way ,,aliter ,,trim the liver ,,marinate ,,in ,,broth1 ,,with ,,pepper1 ,,lovage1 ,,two ,,laurel ,,berries1 ,,wrap ,,in ,,caul1 ,,grill ,,on ,,the ,,gridiron ,,and ,,serve4 ,goll4 ,stick figs into the liver by making apertures with the knife or with a needle4 ,it is by no means clear that the liver is meant4 ,,iv ,,tid-,,bits1 ,,chops1 ,,cutlets ,,offell #a #bfa ,,ostian #b ,,meat ,,balls ,,offell ,,ostienses ,,prepare ,,the ,,meat ,,in ,,this ,,manner #c ,,clean ,,the ,,meat of bones1 sinews1 etc4 ,,scrape ,,it ,,as ,,thin ,,as ,a ,,skin and shape it4 ,,crush ,,pepper1 ,,lovage1 ,,cumin1 ,,carraway1 ,,silphium1 ,,one ,,laurel ,,berry1 ,,moistened ,,with ,,broth2 ,,in ,a ,,square ,,dish ,,place ,,the ,,meat ,,balls ,,and ,,the ,,spices ,,where ,,they ,,remain ,,in ,,pickling ,,for ,,two ,,or ,,three ,,days1 ,,covered ,,crosswise ,,with ,,twigs4 ,,then ,,place ,,them ,,in ,,the ,,oven to be roasted1 ,,when ,,done ,,take ,,the ,,finished ,,meat ,,balls ,,out4 ,,crush ,,pepper1 ,,lovage1 ,,with ,,the ,,broth1 ,,add ,a ,,little ,,raisin ,,wine ,,to ,,sweeten4 ,,cook ,,it1 ,,thicken ,,with ,,roux1 ,,immerse ,,the ,,balls ,,in ,,the ,,sauce ,,and ,,serve4 #a ,g4-,v4 ,ofell2 apparently the old ,roman ,hamburger ,steak4 ,the term covers different small meat pieces1 chops1 steaks1 etc4 #b ,ostia1 town at the mouth of the river ,tiber1 ,rome's harbour4 #c ,tor4 sentence wanting in other texts4 #bfb ,,apician ,,roulades ,,offellas ,,apicianas ,,bone ,,the ,,meat ,,for ,,the roulades--a pork loin1 roll it1 tie it ,,oven1 ,,shape ,,round1 ,,cover ,,with ,,or ,,wrap ,,in ,,rushes4 ,roast ,,when ,,done1 ,,retire1 ,,allow ,,to ,,drip ,,and ,,dry ,,on ,,the ,,gridiron ,,but ,,so ,,that ,,the ,,meat ,,does ,,not ,,harden4 ,,crush ,,pepper1 ,,lovage1 ,,rush #a1 ,,cumin1 ,,adding ,,broth ,,and ,,raisin ,,wine ,,to ,,taste4 ,,place ,,the ,,roulades ,,with ,,this ,,sauce ,,together ,,in ,a ,,sauce ,,pan finish by braising ,,when ,,done1 ,,retire ,,the ,,roulades ,,and ,,dry ,,them4 ,,serve ,,without ,,the ,,gravy ,,sprinkled ,,with ,,pepper4 ,,if ,,too ,,fat ,,remove ,,the ,,outer ,,skin #b4 #a ,cyperis1 --os1 --um1 cypirus1 variants for a sort of rush2 probably ,cyprian ,grass4 #b ,dann4 ,dumplings2 but this formula appears to deal with boneless pork chops1 pork roulades or filets mignons4 #bfc ,,pork ,,cutlets1 ,,hunter ,,style ,,offell ,,aprugneo #a ,,more ,,in ,,the ,,same ,,manner ,,you ,,can ,,make ,,tidbits ,,of ,,sow',s ,,belly #b ,,pork ,,chops ,,prepared ,,in ,a ,,manner ,,to ,,resemble ,,wild ,,boar ,,are #c ,,pickled ,,in ,,oil ,,and ,,broth ,,and ,,placed ,,in ,,spices4 ,,when ,,the ,,cutlets ,,are ,,done marinated ,,the ,,pickle ,,is ,,placed ,,on ,,the ,,fire ,,and ,,boiled2 ,,the ,,cutlets ,,are ,,put ,,back ,,into ,,this ,,gravy ,,and ,,are ,,finished ,,with ,,crushed ,,pepper1 ,,spices1 ,,honey1 ,,broth1 ,,and ,,roux4 ,,when ,,this ,,is ,,done ,,serve ,,the ,,cutlets ,,without ,,the ,,broth ,,and ,,oil1 ,,sprinkled ,,with ,,pepper4 #a ,g4-,v4 ,aprugineo2 ,list4 ,offell ,aprugne1 i4e4 wild boar chops or cutlets4 ,vat4 ,ms4 aprogneo more2 ,tor4 pro genuino more2 ,tac4 aprogeneo--from aprugnus1 wild boar4 ,mutton today is prepared in a similar way1 marinated with spices1 etc41 to resemble venison1 and is called ,mouton la ,chasseur1 hunter style4 #b ,this sentence1 probably belonging to the preceding formula1 carried over by ,torinus4 #c ,this sentence only in ,torinus4 #bfd ,,tidbits ,,another ,,way ,,aliter ,,offell ,,the ,,balls ,,or ,,cutlets ,,are #a ,,properly ,,fried ,,in ,,the ,,pan1 ,,nearly ,,done4 ,next prepare the following ,,one ,,whole #b ,,glass ,,broth1 ,a ,,glass ,,of ,,water1 ,a ,,glass ,,of ,,vinegar ,,and ,a ,,glass ,,of ,,oil1 ,,properly ,,mixed2 ,,put ,,this ,,in ,,an ,,earthen ,,baking ,,dish immerse meat pieces ,,finish ,,on ,,the ,,fire ,,and ,,serve4 #a ,tor4 #b ,tor4 ,summi2 ,list4 sumis1 i4e4 broth of the pork4 #bfe ,,tidbits ,,in ,,another ,,style ,,aliter ,,offellas ,,also ,,fry ,,the ,,cutlets ,,this ,,way3 #a ,,in ,a ,,pan ,,with ,,plenty ,,of ,,wine ,,sauce1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 ,,another ,,way #b ,,the ,,cutlets ,,previously ,,salt ,,and ,,pickled ,,in ,a ,,broth ,,of ,,cumin1 ,,are ,,properly ,,fried #c4 #a ,tor4 sentence wanting in other texts4 #b ,the texts have two formul2 by the transposition of the two sentences the formula appears as a whole and one that is intelligible from a culinary point of view4 #c ,the texts have3 in aqua recte friguntur2 the acqua presumably belongs to the cumin pickle4 ,to fry in water is not possible4 ,v ,,choice ,,roasts #a ,,assatur #bff ,,roasting1 ,,plain ,,assaturam ,,simplicem #b ,,simply ,,put ,,the ,,meats ,,to ,,be ,,roasted ,,in ,,the ,,oven1 ,,generously ,,sprinkled ,,with ,,salt1 ,,and ,,serve it glazed ,,with ,,honey #c4 #a ,tor4 ,de assatur exquisit apparatu4 #b ,brandt adds plain4 #c ,corresponding to our present method of roasting2 fresh and processed ham is glazed with sugar4 ,roasting in the oven is not as desirable as roasting on the spit1 universally practised during the middle ages4 ,the spit seems to have been unknown to the ,romans4 ,it is seldom used today1 although we have improved it by turning it with electrical machinery4 #bfg ,,another ,,style ,,for ,,roasts ,,aliter ,,assaturas ,,take #f ,,scruples ,,of ,,parsley1 ,,of ,,laser #a ,,just ,,as ,,many1 #f ,,of ,,ginger1 #e ,,laurel ,,berries1 #f ,,scruples ,,of ,,preserved ,,laser ,,root1 ,,cyprian ,,rush #f1 #f ,,of ,,origany1 ,a ,,little ,,costmary1 #c ,,scruples ,,of ,,chamomile or pellitory1 #f ,,scruples ,,of ,,celery ,,seed1 #ab ,,scruples ,,of ,,pepper1 ,,and ,,broth ,,and ,,oil ,,as ,,much ,,as ,,it ,,will ,,take ,,up #b4 #a ,g4-,v4 asareos 8 ,asarum1 the herb foalbit1 wild spikenard4 #b ,no directions are given for the making of this compound which are essential to insure success of this formula4 ,outwardly it resembles some of the commercial sauces made principally in ,england 7,worcestershire1 etc471 which are served with every roast4 #bfh ,,another ,condiment for ,,roast ,,aliter ,,assaturas ,,crush ,,dry ,,myrtle ,,berries ,,with ,,cumin ,,and ,,pepper1 ,,adding ,,honey ,,also ,,broth1 ,,reduced ,,must ,,and ,,oil4 ,,heat ,,and ,,bind ,,with ,,roux4 ,,pour ,,this ,,over ,,the ,,roast ,,that ,,is ,,medium ,,done1 ,,with ,,salt2 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #bfi ,,another ,,roast ,sauce ,,aliter ,,assaturas #f ,,scruples ,,pepper1 #f ,,scruples ,,lovage1 #f ,,scruples ,,parsley1 #f ,,scruples ,,celery ,,seed1 #f ,,scruples ,,dill1 #f ,,scruples ,,laser ,,root1 #f ,,scruples ,,wild ,,spikenard #a1 #f ,,scruples ,,cyprian ,,rush1 #f ,,scruples ,,carraway1 #f ,,scruples ,,cumin1 #f ,,scruples ,,ginger1 ,a ,,pint ,,of ,,broth ,,and ,a ,,spoonful ,,oil4 #a ,tor4 assareos2 cf4 note #a to ,rx ,no4 #bfg4 #bgj ,,roast ,,neck #a ,,assaturas ,,in ,,collari ,,put ,,in ,a ,,braisi,,re #b ,,and ,,boil ,,pepper1 ,,spices1 ,,honey1 ,,broth2 ,,and ,,heat ,,this ,,with ,,the ,,meat ,,in ,,the ,,oven4 ,,the ,,neck ,,piece ,,itself1 ,,if ,,you ,,like1 ,,is ,,also ,,roasted ,,with ,,spices ,,and ,,the ,,hot ,,gravy ,,is ,,simply ,,poured ,,over ,,at ,,the ,,moment ,,of ,,serving #c4 #a ,a piece of meat from the neck of a food animal1 beef1 veal1 pork2 a muscular hard piece1 requiring much care to make it palatable1 a pot roast4 #b ,a roasting pan especially adapted for braising tough meats1 with closefitting cover to hold the vapors4 #c ,tor4 combines this and the foregoing formula4 ,g4-,v4 siccum calidum1 for hot gravy4 ,perhaps a typographical error for succum4 ,,vi ,,boiled1 ,,stewed ,,meats1 ,,and ,,dainty ,,food ,,in ,,elixam ,,et ,,copadia #bga ,,sauce ,,for ,,all ,,boiled ,,dishes ,,jus ,,in ,,elixam ,,omnem ,,pepper1 ,,lovage1 ,,origany1 ,,rue1 ,,silphium1 ,,dry ,,onion1 ,,wine1 ,,reduced ,,wine1 ,,honey1 ,,vinegar1 ,a ,,little ,,oil1 ,,boiled ,,down1 ,,strained ,,through ,a ,,cloth ,,and ,,poured ,,under ,,the ,,hot ,,cooked ,,meats #a4 #a ,a very complicated sauce for boiled viands4 ,most of the ingredients are found in the ,worcestershire ,sauce4 #bgb ,,sauce ,,for ,,boiled ,,viands ,,jus ,,in ,,elixam ,,make ,,it ,,thus3 ,tor4 ,,pepper1 ,,parsley1 ,,broth1 ,,vinegar1 ,,fig-,,dates1 ,,onions1 ,,little ,,oil1 ,,poured ,,under ,,very ,,hot4 #bgc ,,another ,,jus ,,in ,,elixam ,,crush ,,pepper1 ,,dry ,,rue1 ,,fennel ,,seed1 ,,onion1 ,,figdates1 ,,with ,,broth ,,and ,,oil4 #bgd ,,white bread #a ,,sauce ,,for ,,boiled ,,viands ,,jus ,,candidum ,,in ,,elixam ,,white ,,sauce ,,for ,,boiled ,,dishes ,,is ,,made ,,thus3 #b ,,pepper1 ,,broth1 ,,wine1 ,,rue1 ,,onions1 ,,nuts1 ,a ,,little ,,spice1 ,,bread ,,soaked ,,to ,,the ,,saturation ,,point1 ,,oil1 ,,which ,,is ,,cooked ,,and ,,spread ,,under the meat4 #a ,our present bread sauce1 somewhat simpler1 but essentially the same as the ,apician sauce1 is very popular with roast partridge1 pheasant and other game in ,england4 #b ,tor4 sentence wanting in other texts4 #bge ,,another ,,white ,,sauce ,,for ,,boiled ,,viands ,,aliter ,,jus ,,candidum ,,in ,,elixam ,,another ,,white ,,sauce ,,for ,,boiled ,,dishes ,,contains3 #a ,,pepper1 ,,carraway1 ,,lovage1 ,,thyme1 ,,origany1 ,,shallots1 ,,dates1 ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil4 #bgf ,,white ,,sauce ,,for ,,dainty ,,food ,,in ,,copadiis #a ,,jus ,,album ,,take ,,cumin1 ,,lovage1 ,,rue ,,seed1 ,,plums ,,from ,,damascus #b ,,soak ,,in ,,wine1 ,,add ,,honey ,,mead ,,and ,,vinegar1 ,,thyme ,,and ,,origany ,,to ,,taste #c4 #a ,lacking definite description of the copadia it is hard to differentiate between them and the offel4--,cupedia 7,plaut4 and ,goll471 nice dainty dishes1 from cupiditas1 appetite1 desire for dainty fare4 ,hence cupedinarius 7,terent47 and cupediarius 7,lamprid47 a seller or maker of dainties1 a confectioner4 #b ,damascena2 they correspond apparently to our present stewed 7dried7 prunes4 ,it is inconceivable how this sauce can be white in color1 but1 as a condiment and if taken in small quantity1 it has our full approval4 #c ,g4-,v4 agitabis1 i4e4 stir the sauce with a whip of thyme and origany twigs4 ,cf4 note to following4 #bgg ,,another ,,white ,,sauce ,,for ,,appetizers ,,aliter ,,jus ,,candidum ,,in ,,copadiis ,,is ,,made ,,thus #a ,,pepper1 ,,thyme1 ,,cumin1 ,,celery ,,seed1 ,,fennel1 ,,rue1 ,,mint #b1 ,,myrtle ,,berries1 ,,raisins1 ,,raisin ,,wine1 ,,and ,,mead ,,to ,,taste2 ,,stir ,,it ,,with ,a ,,twig ,,of ,,satury #c4 #a ,tor4 #b ,g4-,v41 rue wanting4 #c ,an ingenious way to impart a very subtle flavor4 ,the sporadic discoveries of such very subtle and refined methods 7cf4 notes to ,rx ,no4 #ae7 should dispell once and for all time the old theories that the ancients were using spices to excess4 ,they simply used a greater variety of flavors and aromas than we do today1 but there is no proof that spices were used excessively4 ,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 fare4 ,cf4 ,rx ,nos4 #cde1 #cfi and #che4 #bgh ,,sauce ,,for ,,tidbits ,,jus ,,in ,,copadiis ,,pepper1 ,,lovage1 ,,carraway1 ,,mint1 ,,leaves ,,of ,,spikenard 7,,which ,,the ,,greeks ,,call ,,nardosachiom7 sic6 #a ,,yolks1 ,,honey1 ,,mead1 ,,vinegar1 ,,broth ,,and ,,oil4 ,,stir ,,well ,,with ,,satury ,,and ,,leeks #b ,,and ,,tie ,,with ,,roux4 #a ,tor4 sic6 spicam nardi--sentence wanting in other texts4 ,g4-,v4 nardostachyum1 spikenard4 #b ,a fagot of satury and leeks6 ,cf4 notes to ,rx ,nos4 #bgf and #bgg4 #bgi ,,white ,,sauce ,,for ,,tidbits ,,jus ,,album ,,in ,,copadiis ,,is ,,made ,,thus3 #a ,,pepper1 ,,lovage1 ,,cumin1 ,,celery ,,seed1 ,,thyme1 ,,nuts1 ,,which ,,soak ,,and ,,clean1 ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil ,,to ,,be ,,added #b4 #a1 #b ,first three and last three words in ,tor4 #bhj ,,sauce ,,for ,,tidbits ,,jus ,,in ,,copadiis ,,pepper1 ,,celery ,,seed1 ,,carraway1 ,,satury1 ,,saffron1 ,,shallots1 ,,toasted ,,almonds1 ,,figdates1 ,,broth1 ,,oil ,,and ,a ,,little ,,mustard2 ,,color ,,with ,,reduced ,,must4 #bha ,,sauce ,,for ,,tidbits ,,jus ,,in ,,copadiis ,,pepper1 ,,lovage1 ,,parsley1 ,,shallots1 ,,toasted ,,almonds1 ,,dates1 ,,honey1 ,,vinegar1 ,,broth1 ,,reduced ,,must ,,and ,,oil4 #bhb ,,sauce ,,for ,,tidbits ,,jus ,,in ,,copadiis ,,chop ,,hard ,,eggs1 ,,pepper1 ,,cumin1 ,,parsley1 ,,cooked ,,leeks1 ,,myrtle ,,berries1 ,,somewhat ,,more ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil4 #bhc ,,raw ,,dill ,,sauce ,,for ,,boiled ,,dish ,,in ,,elixam ,,anethatum ,,crudum ,,pepper1 ,,dill ,,seed1 ,,dry ,,mint1 ,,laser ,,root1 ,,pour ,,under3 ,,vinegar1 ,,date ,,wine1 ,,honey1 ,,broth1 ,,and ,a ,,little ,,mustard1 ,,reduced ,,must ,,and ,,oil ,,to ,,taste2 ,,and ,,serve ,,it ,,with ,,roast ,,pork ,,shoulder4 #bhd ,,briny ,,sauce ,,for ,,boiled ,,dish ,,jus ,,in ,,elixam ,,allecatum ,,pepper1 ,,lovage1 ,,carraway1 ,,celery ,,seed1 ,,thyme1 ,,shallots1 ,,dates1 ,,fish ,,brine #a ,,strained ,,honey1 ,,and ,,wine ,,to ,,taste2 ,,sprinkle ,,with ,,chopped ,,green ,,celery ,,and ,,oil ,,and ,,serve4 #a ,g4-,v4 allecem2 ,tor4 ,halecem4 ,,vii ,,paunch ,,ventricula #bhe ,,pig',s ,,paunch ,,ventrem ,,porcinum ,,clean ,,the ,,paunch ,,of ,a ,,suckling ,,pig ,,well ,,with ,,salt ,,and ,,vinegar ,,and ,,presently ,,wash ,,with ,,water4 ,,then ,,fill ,,it ,,with ,,the ,,following ,,dressing3 ,,pieces ,,of ,,pork ,,pounded ,,in ,,the ,,mortar1 ,,three ,,brains--,,the ,,nerves ,,removed--,,mix ,,with ,,raw ,,eggs1 ,,add ,,nuts1 ,,whole ,,pepper1 ,,and ,,sauce ,,to ,,taste4 ,,crush ,,pepper1 ,,lovage1 ,,silphium1 ,,anise1 ,,ginger1 ,a ,,little ,,rue2 ,,fill ,,the ,,paunch ,,with ,,it1 ,,not ,,too ,,much1 ,,though1 ,,leaving ,,plenty ,,of ,,room ,,for ,,expansion ,,lest ,,it ,,bursts ,,while ,,being ,,cooked4 ,,put ,,it ,,in ,a ,,pot ,,with ,,boiling ,,water1 ,,retire ,,and ,,prick ,,with ,a ,,needle ,,so ,,that ,,it ,,does ,,not ,,burst4 ,,when ,,half ,,done1 ,,take ,,it ,,out ,,and ,,hang ,,it ,,into ,,the ,,smoke ,,to ,,take ,,on ,,color2 ,,now ,,boil ,,it ,,over ,,again ,,and ,,finish ,,it ,,leisurely4 ,,next ,,take ,,the ,,broth1 ,,some ,,pure ,,wine ,,and ,a ,,little ,,oil1 ,,open ,,the ,,paunch ,,with ,a ,,small ,,knife4 ,,sprinkle ,,with ,,the ,,broth ,,and ,,lovage2 ,,place ,,the ,,pig ,,near ,,the ,,fire ,,to ,,heat ,,it1 ,,turn ,,it ,,around ,,in ,,bran or bread crumbs ,,immerse ,,in sprinkle with ,,brine ,,and ,,finish the outer crust to a golden brown #a4 #a ,the good old ,english way of finishing a roast joint called dredging4 ,lister has this formula divided into two2 ,danneil and ,schuch make three different formulas out of it4 ,,viii ,,loins ,,and ,,kidneys ,,lumbi ,,et ,,renes #bhf ,,roast ,,loins ,,made ,,thus ,,lumbuli ,,assi ,,ita ,,fiunt ,,split ,,them ,,into ,,two ,,parts ,,so ,,that ,,they ,,are ,,spread ,,out #a ,,sprinkle ,,the ,,opening ,,with ,,crushed ,,pepper ,,and ditto ,,nuts1 ,,finely ,,chopped ,,coriander ,,and ,,crushed ,,fennel ,,seed4 ,,the ,,tenderloins ,,are ,,then ,,rolled ,,up ,,to ,,be ,,roasted2 ,,tie ,,together1 ,,wrap ,,in ,,caul1 ,,parboil ,,in ,,oil #b ,,and ,,broth1 ,,and ,,then ,,roast ,,in ,,the ,,oven ,,or ,,broil ,,on ,,the ,,gridiron4 #a ,frenched1 the meat here being pork tenderloin4 #b ,g4-,v4 best broth and a little oil1 which is more acceptable4 ,,ix ,,ham ,,perna #bhg ,baked ,picnic ,,ham ,pork ,shoulder1 fresh or cured ,,pernam ,,the ,,ham ,,should ,,be ,,braised ,,with ,a ,,good ,,number ,,of ,,figs ,,and ,,some ,,three ,,laurel ,,leaves2 ,,the ,,skin ,,is ,,then ,,pulled ,,off ,,and ,,cut ,,into ,,square ,,pieces2 ,,these ,,are ,,macerated ,,with ,,honey4 ,,thereupon ,,make ,,dough ,,crumbs ,,of ,,flour ,,and ,,oil #a ,,lay ,,the ,,dough ,,over ,,or ,,around ,,the ,,ham1 ,,stud ,,the ,,top ,,with ,,the ,,pieces ,,of ,,the ,,skin ,,so ,,that ,,they ,,will ,,be ,,baked ,,with ,,the ,,dough bake slowly ,,and ,,when ,,done1 ,,retire ,,from ,,the ,,oven ,,and ,,serve #b4 #a ,ordinary pie or pastry dough1 or perhaps a preparation similar to streusel1 unsweetened4 #b ,experimenting with this formula1 we have adhered to the instructions as closely as possible1 using regular pie dough to envelop the parboiled meat4 ,the figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish4 ,as a consequence we partook of a grand dish that no inmate of ,olympus would have sneezed at4 ,in ,pompeii an inn-keeper had written the following on the wall of his establishment3 ,ubi perna cocta est si conviv apponitur non gustat pernam linguit ollam aut caccabum4 ,when we first beheld this message we took the inn-keeper for a humorist and clever advertiser2 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 cooked4 #bhh ,,to ,,cook ,,pork ,,shoulder ,,pern #a ,,cocturam ,,ham ,,simply ,,cooked ,,in ,,water ,,with ,,figs ,,is ,,usually ,,dressed ,,on ,a ,,platter baking pan ,,sprinkled ,,with ,,crumbs ,,and ,,reduced ,,wine1 ,,or1 ,,still ,,better1 ,,with ,,spiced ,,wine and is glazed under the open flame1 or with a shovel containing red-hot embers4 #a ,perna is usually applied to shoulder of pork1 fresh1 also cured4 ,coxa is the hind leg1 or haunch of pork1 or fresh ham4 ,cf4 note #a to ,rx ,no4 #bhi4 ,x #bhi ,,fresh ,,ham ,,musteis #a ,,petasonem #b ,a ,,fresh ,,ham ,,is ,,cooked ,,with #b ,,pounds ,,of ,,barley ,,and #be ,,figs4 ,,when ,,done ,,skin1 ,,glaze ,,the ,,surface ,,with ,a ,,fire ,,shovel ,,full ,,of ,,glowing ,,coals1 ,,spread ,,honey ,,over ,,it1 ,,or1 ,,what',s ,,better3 ,,put ,,it ,,in ,,the ,,oven ,,covered ,,with ,,honey4 ,,when ,,it ,,has ,a ,,nice ,,color1 ,,put ,,in ,a ,,sauce ,,pan ,,raisin ,,wine1 ,,pepper1 ,a ,,bunch ,,of ,,rue ,,and ,,pure ,,wine ,,to ,,taste4 ,,when ,,this sauce ,,is ,,done1 ,,pour ,,half ,,of ,,it ,,over ,,the ,,ham ,,and ,,in ,,the ,,other ,,half ,,soak ,,specially ,,made ,,ginger ,,bread #c ,,the ,,remnant ,,of ,,the ,,sauce ,,after ,,most ,,of ,,it ,,is ,,thoroughly ,,soaked ,,into ,,the ,,bread1 ,,add ,,to ,,the ,,ham #d4 #a ,musteus1 fresh1 young1 new2 vinum mustum1 new wine1 must4 ,properly perhaps1 ,petasonem ex mustaceis2 cf4 note #c4 #b ,hum4 verum petaso coxa cum crure shank esse dicitur4444 ,plainly1 we are dealing here with fresh1 uncured ham4 #c ,a certain biscuit or cake made of must1 spices and pepper1 perhaps baked on laurel leaves4 ,mustaceus was a kind of cake1 the flour of which had been kneaded with must1 cheese1 anise1 etc41 the cake was baked upon laurel leaves4 #d ,tor4 continues without interruption4 ,he has the three foregoing formul thrown into one4 ,,xi #bij ,,bacon1 ,,salt ,,pork ,,laridi #a ,,coctura ,,cover ,,with ,,water ,,and ,,cook ,,with ,,plenty ,,of ,,dill2 ,,sprinkle ,,with ,a ,,little ,,oil ,,and ,a ,,trifle ,,of ,,salt4 #a ,lister1 at this point1 has forgotten his explanation of laridum1 and now accepts the word in its proper sense4 ,this rather belated correction by ,lister confirms the correctness of our own earlier observations4 ,cf4 note to ,rx ,nos4 #da and #adh4 ,,xii ,,livers ,,and ,,lungs ,,jecinora ,,sive ,,pulmones #bia ,,sheep ,,liver ,,jecinora ,h,,oe,,dina ,,vel ,,agnina #a ,,cook ,,thus3 ,,make ,a ,,mixture ,,of ,,water1 ,,mead1 ,,eggs ,,and ,,milk ,,in ,,which ,,thoroughly ,,soak ,,the ,,sliced ,,liver4 ,,stew ,,the ,,liver ,,in ,,wine ,,sauce1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,g4-,v4 ,iecinera hoedina4 #bib ,,another ,,way ,,to ,,cook ,,lung ,,aliter ,,in ,,pulmonibus ,,liver ,,and ,,lung ,,are ,,also ,,cooked ,,this ,,way3 #a ,,soak ,,well ,,in ,,milk1 ,,strain ,,it ,,off ,,if ,,offensive ,,in ,,taste #b ,,break #b ,,eggs ,,and ,,add ,a ,,little ,,salt1 ,,mix ,,in ,a ,,spoonful ,,honey ,,and ,,fill ,,the ,,lung ,,with ,,it1 ,,boil ,,and ,,slice #c4 #a ,tor4 #b ,lungs of slaughtered animals are little used nowadays4 ,the soaking of livers in milk is quite common2 it removes the offensive taste of the gall4 #c ,g4-,v4 continue without interruption4 #bic ,a ,,hash ,,of ,,liver ,,aliter ,,crush ,,pepper1 ,,moisten ,,with ,,broth1 ,,raisin ,,wine1 ,,pure ,,oil1 ,,chop ,,the ,,lights #a ,,fine ,,and ,,add ,,wine ,,sauce #b4 #a ,edible intestines1 livers1 lung1 kidney1 etc41 are thus named4 #b ,list41 ,tor41 ,g4-,v4 have both recipes in one4 ,dann4 is in doubt whether to separate them or not4 ,,xiii ,,home-,,made ,,sweet ,,dishes ,,and ,,honey ,,sweet-,,meats ,,dulcia ,,domestica #a ,,et ,,melc #bid ,,home-,,made ,,sweets ,,dulcia ,,domestica ,,little ,,home ,,confections 7,,which ,,are ,,called ,,dulciaria7 ,,are ,,made ,,thus3 #b ,,little ,,palms ,,or 7,,as ,,they ,,are ,,ordinarily ,,called7 #c ,,dates ,,are ,,stuffed--,,after ,,the ,,seeds ,,have ,,been ,,removed--,,with ,a ,,nut ,,or ,,with ,,nuts ,,and ,,ground ,,pepper1 ,,sprinkled ,,with ,,salt ,,on ,,the ,,outside ,,and ,,are ,,candied ,,in ,,honey ,,and ,,served #d4 #a ,dulcia1 sweetmeats1 cakes2 hence dulciarius1 a pastry cook or confectioner4 ,the fact that here attention is drawn to home-made sweet dishes may clear up the absence of regular baking and dessert formul in ,apicius4 ,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 wares1 making it convenient and unprofitable for the domestic cook to compete with their organized business1 a condition which largely exists in our modern highly civilized centers of population today4 ,cf4 ,cooks4 #b #c ,tor4 #d ,still being done today in the same manner4 #bie ,,another ,,sweetmeat ,,aliter ,,dulcia ,,grate scrape1 peel ,,some ,,very ,,best ,,fresh ,,aphros #a ,,and ,,immerse ,,in ,,milk4 ,,when ,,saturated ,,place ,,in ,,the ,,oven ,,to ,,heat ,,but ,,not ,,to ,,dry ,,out2 ,,when ,,thoroughly ,,hot ,,retire ,,from ,,oven1 ,,pour ,,over ,,some ,,honey1 ,,stipple the fruit ,,so ,,that ,,the ,,honey ,,may ,,penetrate1 ,,sprinkle ,,with ,,pepper #b ,,and ,,serve4 #a ,tor41 ,tac41 ,lan4 musteos aphros2 ,vat4 ,ms41 ,g4-,v4 afros2 ,list4 apios1 i4e4 celery1 which is farthest from the mark4 ,goll4 interprets this a cider apple1 reminiscent1 probably1 of musteos1 which is fresh1 new1 young1 and which has here nothing to do with cider4 ,aphros is not identified4 ,perhaps the term stood for ,apricots 7,old ,english3 ,aphricocks7 or some other ,african fruit or plant2 ,lister's celery is to be rejected on gastronomical grounds4 ,the above treatment would correspond to that which is given apricots and peaches today4 ,they are peeled1 immersed in cream and sweetened with sugar4 ,apicius' heating of the fruit in milk is new to us2 it sounds good1 for it has a tendency to parboil any hard fruit1 make it more digestible and reduce the fluid to a creamy consistency4 #b ,the pepper again1 as pointed out in several other places1 here is some spice of agreeable taste as are used in desserts today4 #bif ,,another ,,sweet ,,dish ,,aliter ,,dulcia ,,break slice ,,fine ,,white ,,bread1 ,,crust ,,removed1 ,,into ,,rather ,,large ,,pieces ,,which ,,soak ,,in ,,milk and beaten eggs ,,fry ,,in ,,oil1 ,,cover ,,with ,,honey ,,and ,,serve #a4 #a ,french ,toast1 indeed6--,sapienti sat6 #big ,,another ,,sweet ,,aliter ,,dulcia ,,in ,a ,,chafing-,,dish ,,put #a ,,honey1 ,,pure ,,wine1 ,,raisin ,,wine1 ,,rue1 ,,pine ,,nuts1 ,,nuts1 ,,cooked ,,spelt1 ,,add ,,crushed ,,and ,,toasted ,,hazelnuts #b ,,and ,,serve4 #a ,g4-,v4 ,piperato mittis4 ,piperatum is a dish prepared with pepper1 any spicy dish2 the term may here be applied to the bowl in which the porridge is served4 ,tac4 ,dulcia piperata mittis4 #b ,dann4 ,almonds4 #bih ,,another ,,sweet ,,aliter ,,dulcia ,,crush ,,pepper1 ,,nuts1 ,,honey1 ,,rue1 ,,and ,,raisin ,,wine ,,with ,,milk1 ,,and ,,cook ,,the ,,mixture #a ,,with ,a ,,few ,,eggs ,,well ,,worked ,,in1 ,,cover ,,with ,,honey1 ,,sprinkle ,,with crushed nuts1 etc4 ,,and ,,serve4 #a ,tractam1 probably with a starch added1 or else it is a nut custard1 practically a repetition of ,rx ,nos4 #abi and #adc4 #bii ,,another ,,sweet ,,aliter ,,dulcia ,,take ,a ,,preparation ,,similar #a to the above ,,and ,,in ,,the ,,hot ,,water bath or double boiler ,,make ,a ,,very ,,hard ,,porridge ,,of ,,it4 ,,thereupon ,,spread ,,it ,,out ,,on ,a ,,pan ,,and ,,when ,,cool ,,cut ,,it ,,into ,,handy ,,pieces ,,like ,,small ,,cookies4 ,,fry ,,these ,,in ,,the ,,best ,,oil1 ,,take ,,them ,,out1 ,,dip ,,into hot ,,honey1 ,,sprinkle ,,with ,,pepper #b ,,and ,,serve4 #a ,this confirms the assumption that some flour or meal is used in ,rx ,no4 #bih also without which this present preparation would not stand up4 #b ,it is freely admitted that the word pepper not always stands for the spice that we know by this name4 ,cf4 note #b to ,rx ,no4 #bie et al4 #cjj ,a ,,still ,,better ,,way ,,aliter ,,is ,,to ,,prepare ,,this ,,with ,,milk ,,instead ,,of ,,water4 #cja ,,custard ,,tyropatinam ,,estimate ,,the ,,amount ,,of ,,milk ,,necessary ,,for ,,this ,,dish ,,and ,,sweeten ,,it ,,with ,,honey ,,to ,,taste2 ,,to ,a ,,pint #a ,,of ,,fluid ,,take #e ,,eggs2 ,,for ,,half ,a ,,pint #b ,,dissolve #c ,,eggs ,,in ,,milk ,,and ,,beat ,,well ,,to ,,incorporate ,,thoroughly1 ,,strain ,,through ,a ,,colander ,,into ,,an ,,earthen ,,dish ,,and ,,cook ,,on ,a ,,slow ,,fire in hot water bath in oven4 ,,when ,,congealed ,,sprinkle ,,with ,,pepper ,,and ,,serve #c4 #a ,sextarium4 #b ad heminam4 #c ,dann4 calls this a cheese cake1 which is a far-fetched conclusion1 although standard dictionaries say that the tyropatina is a kind of cheese cake4 ,it must be borne in mind1 however1 that the ancient definition of custard is egg cheese1 probably because of the similarity in appearance and texture4 ,cf4 ,rx ,nos4 #abi and #adc4 #cjb ,,omelette ,,souffl,e #a ,,ova ,,sphongia ,,ex ,,lacte ,,four ,,eggs ,,in ,,half ,a ,,pint ,,of ,,milk ,,and ,,an ,,ounce ,,of ,,oil ,,well ,,beaten1 ,,to ,,make ,a ,,fluffy ,,mixture2 ,,in ,a ,,pan ,,put ,a ,,little ,,oil1 ,,and ,,carefully ,,add ,,the ,,egg ,,preparation1 ,,without ,,letting ,,it ,,boil #b ,,however4 ,place it in the oven to let it rise ,,and ,,when ,,one ,,side ,,is ,,done1 ,,turn ,,it ,,out ,,into ,a ,,service ,,platter fold it ,,pour ,,over ,,honey1 ,,sprinkle ,,with ,,pepper #c ,,and ,,serve #d4 #a ,dann4 misled by the title1 interprets this dish as ,floating ,island2 he1 the chef1 has completely misunderstood the ancient formula4 #b ,tor4 sinas bullire--which is correct4 ,list4 facies ut bulliat--which is monstrous4 #c ,g4-,v4 #d ,tor4 continues without interruption4 #cjc ,,cheese ,,and ,,honey ,,mel ,,et ,,caseum #a ,,prepare cottage ,,cheese ,,either ,,with ,,honey ,,and ,,broth brine ,,or ,,with ,,salt1 ,,oil ,,and chopped ,,coriander #b4 #a ,g4-,v4 ,melca 444 stum2 ,list4 mel castum1 refined honey2 ,tac4 ,mel caseum2 ,tor4 mel1 caseum4 ,cf4 ,rx ,no4 #bid4 #b ,to season cottage 7fresh curd7 cheese today we use salt1 pepper1 cream1 carraway or chopped chives2 sometimes a little sugar4 ,,xiv #cjd ,,bulbs #a ,,bulbos ,,serve ,,with ,,oil1 ,,broth ,,and ,,vinegar1 ,,with ,a ,,little ,,cumin ,,sprinkled ,,over4 #a ,onions1 roots of tulips1 narcissus4 ,served raw sliced1 with the above dressing1 or cooked4 ,cf4 notes to ,rx ,no4 #cjg4 #cje ,,another ,,way ,,aliter ,,soak #a ,,the ,,bulbs ,,and ,,parboil ,,them ,,in ,,water2 ,,thereupon ,,fry ,,them ,,in ,,oil4 ,,the ,,dressing ,,make ,,thus3 ,,take ,,thyme1 ,,flea-,,bane1 ,,pepper1 ,,origany1 ,,honey1 ,,vinegar1 ,,reduced ,,wine1 ,,date ,,wine1 ,,if ,,you ,,like #b ,,broth ,,and ,a ,,little ,,oil4 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,tor4 tundes2 probably a typographical error1 as this should read fundis1 i4e4 infundis4 ,wanting in the other texts4 #cjf ,,another ,,way ,,aliter ,,cook ,,the ,,bulbs ,,into ,a ,,thick ,,pur,e #a ,,and ,,season ,,with ,,thyme1 ,,origany1 ,,honey1 ,,vinegar1 ,,reduced ,,wine1 ,,date ,,wine1 ,,broth ,,and ,a ,,little ,,oil4 #a ,tundes1 i4e4 mash4 ,practically a correction of ,rx ,no4 #cje1 repeated by ,tor4 #cjg ,,varro ,,says ,,of ,,bulbs #a ,,varro ,,si ,,quid ,,de ,,bulbis ,,dixit ,,cooked ,,in ,,water ,,they ,,are ,,conducive ,,to ,,love #b ,,and ,,are ,,therefore ,,also ,,served ,,at ,,wedding ,,feasts1 ,,but ,,also ,,seasoned ,,with ,,pignolia ,,nut ,,or ,,with ,,the ,,juice ,,of ,,colewort1 ,,or ,,mustard1 ,,and ,,pepper4 #a ,the first instance in ,apicius where the monotony and business-like recital of recipes is broken by some interesting quotation or remark4 ,brandt is of the opinion that this remark was added by a posterior reader4 #b ,the texts3 qui ,veneris ostium qurunt--seek the mouth of ,venus4 ,this favorite superstition of the ancients leads many writers1 as might be expected1 into fanciful speculations4 ,humelberg1 quoting ,martial1 says3 ,veneram mir stimulant1 unde et salaces ,martiali vocantur4 #a4 ,,xiii1 ,ep4 #cd3 ,cum sit anus conjunx1 cum sint tibi mortua membra ,nil aliud1 bulbis quam satur esse potes4 ,we fail to find this quotation from ,varro in his works1 ,m4 ,teren4 ,varronis ,de ,re ,rustica1 ,lugduni1 #aeda1 but we read in ,columella and ,pliny that the buds or shoots of reeds were called by some bulbs1 by others eyes1 and1 remembering that these shoots make very desirable vegetables when properly cooked1 we feel inclined to include these among the term bulbs4 ,platina also adds the squill or sea onion to this category4 ,nonnus1 p4 #hd1 ,diteticon1 ,antwerp1 #afde1 quotes ,columella as saying3 ,jam ,magaris veniant genitalia semina ,bulbi4 #cjh ,,fried ,,bulbs ,,bulbos ,,frictos ,,are ,,served ,,with ,,wine ,,sauce ,oenogarum4 ,,xv ,,mushrooms ,,or ,,morels #a ,,fungi ,,farnei ,,vel ,,boleti #cji ,,morels #b ,,fungi ,,farnei ,,morels ,,are ,,cooked ,,quickly ,,in ,,garum ,,and ,,pepper1 ,,taken ,,out1 ,,allowed ,,to ,,drip2 ,,also ,,broth ,,with ,,crushed ,,pepper ,,may ,,be ,,used to cook the mushrooms in4 #a ,it is noteworthy that the term spongiolus which creates so much misunderstanding in ,book ,,ii is not used here in connection with mushrooms4 ,cf4 ,rx ,no4 #aae4 #b ,ashtree-,mushrooms4 #caj ,,for ,,morels ,,in ,,fungis ,,farneis ,,pepper1 ,,reduced ,,wine1 ,,vinegar ,,and ,,oil4 #caa ,,another ,,way ,,of ,,cooking ,,morels ,,aliter ,,fungi ,,farnei ,,in ,,salt ,,water1 ,,with ,,oil1 ,,pure ,,wine1 ,,and ,,serve ,,with ,,chopped ,,coriander4 #cab ,,mushrooms ,,boletos ,,fungos ,,fresh ,,mushrooms ,,are ,,stewed #a ,,in ,,reduced ,,wine ,,with ,a ,,bunch ,,of ,,green ,,coriander1 ,,which ,,remove ,,before ,,serving4 #a ,tor4 #cac ,,another ,,style ,,of ,,mushrooms ,,boletos ,,aliter #a ,,mushroom ,,stems or buds1 very small mushrooms ,,are ,,cooked ,,in ,,broth4 ,,serve ,,sprinkled ,,with ,,salt4 #a ,tor4 ,boletorum coliculi2 ,g4-,v4 calyculos4 #cad ,,another ,,way ,,of ,,cooking ,,mushrooms ,,boletos ,,aliter ,,slice ,,the ,,mushroom ,,stems #a stew them as directed above ,,and ,,finish ,,by ,,covering ,,them ,,with ,,eggs #b ,,adding ,,pepper1 ,,lovage1 ,a ,,little ,,honey1 ,,broth ,,and ,,oil ,,to ,,taste4 #a ,thyrsos4 #b ,g4-,v4 in patellam novam2 nothing said about eggs4 ,tor4 concisos in patellam2 ovaque perfundes2 ,tac4 ova perfundis4 ,a mushroom omelette4 ,,xvi #cae ,,truffles ,,tubera ,,scrape brush ,,the ,,truffles1 ,,parboil1 ,,sprinkle ,,with ,,salt1 ,,put ,,several ,,of ,,them ,,on ,a ,,skewer1 ,,half ,,fry ,,them2 ,,then ,,place ,,them ,,in ,a ,,sauce ,,pan ,,with ,,oil1 ,,broth1 ,,reduced ,,wine1 ,,wine1 ,,pepper1 ,,and ,,honey4 ,,when ,,done retire the truffles ,,bind the liquor ,,with ,,roux1 ,,decorate ,,the ,,truffles ,,nicely ,,and ,,serve #a4 #a ,this formula clearly shows up the master ,apicius4 ,truffles1 among all earthly things1 are the most delicate and most subtle in flavor4 ,only a master cook is privileged to handle them and to do them justice4 ,today1 whenever we are fortunate enough to obtain the best fresh truffles1 we are pursuing almost the same methods of preparation as described by ,apicius4 ,the commercially canned truffles bear not even a resemblance of their former selves4 #caf ,,another ,,way ,,to ,,prepare ,,truffles ,,aliter ,,tubera ,par,,boil ,,the ,,truffles1 ,,sprinkle ,,with ,,salt ,,and ,,fasten ,,them ,,on ,,skewers1 ,,half ,,fry ,,them ,,and ,,then ,,place ,,them ,,in ,a ,,sauce ,,pan ,,with ,,broth1 ,,virgin ,,oil1 ,,reduced ,,wine1 ,a ,,little ,,pure ,,wine #a ,,crushed ,,pepper ,,and ,a ,,little ,,honey2 ,,allow ,,them ,,to ,,finish gently and well covered ,,when ,,done1 ,,bind ,,the ,,liquor ,,with ,,roux1 ,,prick ,,the ,,truffles ,,so ,,they ,,may ,,become ,,saturated ,,with ,,the ,,juice1 ,,dress ,,them ,,nicely1 ,,and ,,when ,,real ,,hot1 ,,serve4 #a ,preferably ,sherry or ,madeira4 #cag ,,another ,,way ,,aliter ,,if ,,you ,,wish ,,you ,,may ,,also ,,wrap ,,the ,,truffles ,,in ,,caul ,,of ,,pork1 ,,braise ,,and ,,so ,,serve ,,them4 #cah ,,another ,,truffle ,,aliter ,,tubera ,,stew ,,the ,,truffles ,,in ,,wine ,,sauce1 ,,with ,,pepper1 ,,lovage1 ,,coriander1 ,,rue1 ,,broth1 ,,honey1 ,,wine1 ,,and ,a ,,little ,,oil4 #cai ,,another ,,way ,,for ,,truffles ,,aliter ,,tubera ,,braise ,,the ,,truffles ,,with ,,pepper1 ,,mint1 ,,rue1 ,,honey1 ,,oil1 ,,and ,a ,,little ,,wine4 ,,heat ,,and ,,serve4 #cbj ,,another ,,way ,,for ,,truffles ,,aliter ,,tubera #a ,,pepper1 ,,cumin1 ,,silphium1 ,,mint1 ,,celery1 ,,rue1 ,,honey1 ,,vinegar1 ,,or ,,wine1 ,,salt ,,or ,,broth1 ,a ,,little ,,oil4 #a ,wanting in ,g4-,v4 #cba ,,another ,,way ,,for ,,truffles ,,aliter ,,tubera #a ,,cook ,,the ,,truffles ,,with ,,leeks1 ,,salt1 ,,pepper1 ,,chopped ,,coriander1 ,,the ,,very ,,best ,,wine ,,and ,a ,,little ,,oil4 #a ,wanting in ,tor4 ,this1 to our notion of eating truffles1 is the best formula1 save ,rx ,nos4 #cae and #caf4 ,,xvii ,,taro1 ,,dasheen ,,in ,,colocasio #cbb ,,colocasium #a ,,taro1 ,,dasheen ,,colocasium ,,for ,,the ,,colocasium 7,,which ,,is ,,really ,,the ,,colocasia ,,plant1 ,,also ,,called ,,egyptian ,,bean7 ,,use #b ,,pepper1 ,,cumin1 ,,rue1 ,,honey1 ,,or ,,broth1 ,,and ,a ,,little ,,oil2 ,,when ,,done ,,bind ,,with ,,roux #c ,,colocasium ,,is ,,the ,,root ,,of ,,the ,,egyptian ,,bean ,,which ,,is ,,used ,,exclusively #d4 #a ,cf4 notes to ,rx ,nos4 #gd1 #agb1 #baf1 #bdd2 also the copious explanations by ,humelberg1 fol4 ,,iii4 #b ,tor4 who is trying hard to explain the colocasium4 ,his name1 ,egyptian ,bean may be due to the mealiness and bean-like texture of the colocasium tuber2 otherwise there is no resemblance to a bean1 except1 perhaps1 the seed pod which is not used for food4 ,this simile has led other commentators to believe that the colocasium in reality was a bean4 ,the ,u4,s4 ,department of ,agriculture has in recent years imported various specimens of that taro species 7belonging to the colocasia71 and the plants are now successfully being farmed in the southern parts of the ,united ,states1 with fair prospects of becoming an important article of daily diet4 ,the ,department has favored us repeatedly with samples of the taro1 or dasheen1 7,colocasium ,antiquorum7 and we have made many different experiments with this agreeable1 delightful and important new vegetable4 ,it can be prepared in every way like a potato1 and possesses advantages over the potato as far as value of nutrition1 flavor1 culture and keeping qualities are concerned4 ,as a commercial article1 it is not any more expensive than any good kind of potato4 ,it grows where the potato will not thrive1 and vice versa4 ,it thus saves much in freight to parts where the potato does not grow4 ,the ancient colocasium is no doubt a close relative of the modern dasheen or taro4 ,the ,apician colocasium was perhaps very similar to the ordinary ,elephant-,ear1 colocasium ,antiquorum ,schott1 often called caladium esculentum1 or tanyah1 more recently called the ,dasheen which is a corruption of the ,french de ,chine--from ,china--indicating the supposed origin of this variety of taro4 ,the dasheen is a broad-leaved member of the arum family4 ,the name dasheen originated in the ,west ,indies whence it was imported into the ,united ,states around #aiaj1 and the name is now officially adopted4 ,mark ,catesby1 in his ,natural ,history of ,carolina1 ,florida and the ,bahama ,islands1 ,london1 #agha1 describes briefly under the name of arum maximum ,aegypticum a plant which was doubtless one of the tanyahs or taros4 ,he says3 ,this was a welcome improvement among the negroes and was esteemed a blessing2 they being delighted with all their ,african food1 particularly this1 which a great part of ,africa subsists much on4 ,torinus1 groping for the right name1 calls it variously colosium1 coledium1 coloesium1 till he finally gets it right1 colocasium4 #c ,the root or tubers of this plant was used by the ancients as a vegetable4 ,they probably boiled and then peeled and sliced the tubers1 seasoning the pieces with the above ingredients1 heated them in bouillon stock and thickened the gravy in the usual way4 ,since the tuber is very starchy1 little roux is required for binding4 #d ,afterthought by ,tor4 printed in italics on the margin of his book4 ,,xviii ,,snails ,,cochleas #cbc ,,milk-,,fed ,,snails ,,cochleas ,,lacte ,,pastas ,,take ,,snails ,,and ,,sponge ,,them2 ,,pull ,,them ,,out ,,of ,,the ,,shells ,,by ,,the ,,membrane ,,and ,,place ,,them ,,for ,a ,,day ,,in ,a ,,vessel ,,with ,,milk ,,and ,,salt #a ,,renew ,,the ,,milk ,,daily4 ,,hourly #b ,,clean ,,the ,,snails ,,of ,,all ,,refuse1 ,,and ,,when ,,they ,,are ,,so ,,fat ,,that ,,they ,,can ,,no ,,longer ,,retire to their shells ,,fry ,,them ,,in ,,oil ,,and ,,serve ,,them ,,with ,,wine ,,sauce4 ,,in ,a ,,similar ,,way ,,they ,,may ,,be ,,fed ,,on ,a ,,milk ,,porridge #c4 #a ,just enough so they do not drown4 #b ,wanting in ,tor4 #c ,the ,romans raised snails for the table in special places called cochlearia4 ,fluvius ,hirpinus is credited with having popularized the snail in ,rome a little before the civil wars between ,csar and ,pompey4 ,if we could believe ,varro1 snails grew to enormous proportions4 ,a supper of the younger ,pliny consisted of a head of lettuce1 three snails1 two eggs1 a barley cake1 sweet wine1 refrigerated in snow4 ,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 oysters1 clams1 mussels1 cocles1 etc41 much of which they even eat in the raw state4 #cbd ,,another ,,way ,,aliter ,,the ,,snails ,,are ,,fried ,,with ,,pure ,,salt ,,and ,,oil ,,and a sauce of ,,laser1 ,,broth1 ,,pepper ,,and ,,oil ,,is ,,underlaid2 ,,or ,,the ,,fried ,,snails ,,are ,,fully ,,covered ,,with ,,broth1 ,,pepper ,,and ,,cumin4 ,tor4 divides this into three articles4 #cbe ,,another ,,way ,,for ,,snails ,,aliter ,,cochleas ,,the ,,live ,,snails ,,are ,,sprinkled ,,with ,,milk ,,mixed ,,with ,,the ,,finest ,,wheat ,,flour1 ,,when ,,fat ,,and ,,nice ,,and ,,plump ,,they ,,are ,,cooked4 ,,xix ,,eggs ,,ova #cbf ,,fried ,,eggs ,,ova ,,frixa ,,fried ,,eggs ,,are ,,finished ,,in ,,wine ,,sauce4 #cbg ,,boiled ,,eggs ,,ova ,,elixa ,,are ,,seasoned ,,with ,,broth1 ,,oil1 ,,pure ,,wine1 ,,or ,,are ,,served ,,with ,,broth1 ,,pepper ,,and ,,laser4 #cbh ,,with ,,poached ,,eggs ,,in ,,ovis ,,hapalis ,,serve ,,pepper1 ,,lovage1 ,,soaked ,,nuts1 ,,honey1 ,,vinegar ,,and ,,broth4 ,,end ,,of ,,book ,,vii ,,explicit ,,apicii ,,polyteles3 ,,liber ,,septimus ,tac4 ,,apicius ,book ,,viii ,illustration3 ,,craticula ,combination broiler and stove2 charcoal fuel4 ,the sliding rods are adjustable to the size of food to be cooked thereon4 ,pans of various sizes would rest on these rods4 ,in the rear two openings to hold the caccabus1 or stewpot1 of which we have four different illustrations4 ,the craticula usually rested on top of a stationary brick oven or range4 ,the apparatus1 being moveable1 is very ingenious4 ,the roughness of the surface of this specimen is caused by corrosion and lava adhering to its metal frame4 ,found in ,pompeii4 ,ntl4 ,mus41 ,naples1 #abacba2 ,field ,m41 #bfade4 ,illustration3 ,,caccabus ,a stewpot1 marmite1 kettle4 ,the cover1 rising from the circumference to the center in a succession of steps1 fits inside the mouth of the kettle4 ,ntl4 ,mus41 ,naples #gbgff2 ,field ,m41 #bdagh4 ,,book ,,viii4 ,,quadrupeds ,lib4 ,,viii4 ,tetrapus ,,chap4 ,i4 ,,wild ,,boar4 ,,chap4 ,,ii4 ,,venison4 ,,chap4 ,,iii4 ,,chamois1 ,,gazelle4 ,,chap4 ,,iv4 ,,wild ,,sheep4 ,,chap4 ,v4 ,,beef ,,and ,,veal4 ,,chap4 ,,vi4 ,,kid ,,and ,,lamb4 ,,chap4 ,,vii4 ,,pig4 ,,chap4 ,,viii4 ,,hare4 ,,chap4 ,,ix4 ,,dormouse4 ,i #cbi ,,wild ,,boar ,,is ,,prepared ,,thus ,,aper ,,ita ,,conditur ,,it ,,is ,,cleaned2 ,,sprinkled ,,with ,,salt ,,and ,,crushed ,,cumin ,,and ,,thus ,,left4 ,,the ,,next ,,day ,,it ,,is ,,put ,,into ,,the ,,oven2 ,,when ,,done ,,season ,,with ,,crushed ,,pepper4 ,a ,,sauce ,,for ,,boar3 ,,honey #a ,,broth1 ,,reduced ,,wine1 ,,raisin ,,wine4 #a ,lan41 ,tor4 vel instead of mel4 #ccj ,,another ,,way ,,to ,,prepare ,,boar ,,aliter ,,in ,,apro ,,you ,,boil ,,the ,,boar ,,in ,,sea ,,water ,,with ,,sprigs ,,of ,,laurel2 ,,when ,,done ,,nice ,,and ,,soft1 ,,remove ,,the ,,skin1 ,,serve ,,with ,,salt1 ,,mustard1 ,,vinegar4 #cca ,,another ,,way ,,to ,,cook sauce for ,,boar ,,aliter ,,in ,,apro ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,seedless ,,myrtle ,,berries1 ,,coriander1 ,,onions2 ,,add ,,honey1 ,,wine1 ,,broth ,,and ,a ,,little ,,oil2 ,,heat ,,and ,,tie ,,with ,,roux4 ,,the ,,boar ,,roasted ,,in ,,the ,,oven1 ,,is ,,masked ,,with ,,this ,,sauce1 ,,which ,,you ,,may ,,use ,,for ,,any ,,kind ,,of ,,roast ,,game #a4 #a ,tor4 continues without interruption4 #ccb ,,make ,a ,,hot ,,sauce ,,for ,,roast ,,boar ,,thus ,,jura ,,ferventia ,,in ,,aprum ,,assum ,,facies ,,sic #a ,,crush ,,pepper1 ,,cumin1 ,,celery ,,seed1 ,,mint1 ,,thyme1 ,,satury1 ,,saffron1 ,,toasted ,,nuts1 ,,or ,,toasted ,,almonds1 ,,honey1 ,,wine1 ,,broth1 ,,vinegar ,,and ,a ,,little ,,oil4 #a ,tor4 ,in aprum uer assum1 indicating1 perhaps1 that ordinary pork also was prepared boar style4 ,cf4 ,rx ,no4 #cfb4 #ccc ,,another ,,hot ,,sauce ,,for ,,boar ,,aliter ,,in ,,aprum ,,assum ,,iura ,,ferventia ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,mint1 ,,thyme1 ,,toasted ,,nuts1 ,,wine1 ,,vinegar1 ,,broth1 ,,and ,a ,,little ,,oil4 ,,when ,,the ,,simple ,,broth #a ,,is ,,boiling ,,incorporate ,,the ,,crushed ,,things ,,and ,,stir ,,with ,,an ,,aromatic ,,bouquet ,,of ,,onions ,,and ,,rue4 ,,if ,,you ,,desire ,,to ,,make ,,this ,a ,,richer ,,sauce1 ,,tie ,,it ,,with ,,whites ,,of ,,egg1 ,,stirring ,,the ,,liquid ,,egg ,,in ,,gently4 ,,sprinkle ,,with ,a ,,little ,,pepper ,,and ,,serve4 #a ,presumably the broth or stock in which the meat was roasted or braised4 #ccd ,,sauce ,,for ,,boiled ,,boar ,,ius ,,in ,,aprum ,,elixum ,,real ,,sauce ,,for ,,boiled ,,boar ,,is ,,composed ,,in ,,this ,,manner #a ,,pepper1 ,,lovage1 ,,cumin1 ,,silphium1 ,,origany1 ,,nuts1 ,,figdates1 ,,mustard1 ,,vinegar1 ,,broth ,,and ,,oil4 #a ,tor4 sentence wanting in other texts4 #cce ,,cold ,,sauce ,,for ,,boiled ,,boar #a ,,ius ,,frigidum ,,in ,,aprum ,,elixum ,,pepper1 ,,cumin1 ,,lovage1 ,,crushed ,,coriander ,,seed1 ,,dill ,,seed1 ,,celery ,,seed1 ,,thyme1 ,,origany1 ,,little ,,onion1 ,,honey1 ,,vinegar1 ,,mustard1 ,,broth ,,and ,,oil4 #a ,rx ,no4 #ccf precedes this formula in ,tor4 #ccf ,,another ,,cold ,,sauce ,,for ,,boiled ,,boar ,,aliter ,,ius ,,frigidum ,,in ,,aprum ,,elixum ,,pepper1 ,,lovage1 ,,cumin1 ,,dill ,,seed1 ,,thyme1 ,,origany1 ,,little ,,silphium1 ,,rather ,,more ,,mustard ,,seed1 ,,add ,,pure ,,wine1 ,,some ,,green ,,herbs1 ,a ,,little ,,onion1 ,,crushed ,,nuts ,,from ,,the ,,pontus1 ,,or ,,almonds1 ,,dates1 ,,honey1 ,,vinegar1 ,,some ,,more ,,pure ,,wine1 ,,color ,,with ,,reduced ,,must and add ,,broth ,,and ,,oil #a4 #a ,strongly resembling our vinaigrette4 #ccg ,,another sauce ,,for ,,boar ,,aliter ius ,,in ,,apro ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,celery ,,seed1 ,,laser ,,root1 ,,cumin1 ,,fennel ,,seed1 ,,rue1 ,,broth1 ,,wine1 ,,raisin ,,wine2 ,,heat1 ,,when ,,done ,,tie ,,with ,,roux2 ,,cover ,,the ,,meat ,,with ,,this ,,sauce ,,so ,,as ,,to ,,penetrate ,,the ,,meat ,,and ,,serve4 #cch ,,shoulder ,,of ,,boar ,,is ,,stuffed ,,in ,,this ,,manner ,,perna ,,apruna ,,ita ,,impletur #a ,,loosen ,,the ,,meat ,,from ,,the ,,bones ,,by ,,means ,,of ,a ,,wooden ,,stick ,,in ,,order ,,to ,,fill ,,the ,,cavity ,,left ,,by ,,the ,,bones ,,with ,,dressing ,,which ,,is ,,introduced ,,through ,a ,,funnel4 ,the dressing season with ,,crushed ,,pepper1 ,,laurel ,,berries ,,and ,,rue2 ,,if ,,you ,,like1 ,,add ,,laser1 ,,the ,,best ,,kind ,,of ,,broth1 ,,reduced ,,must ,,and ,,sprinkle ,,with ,,fresh ,,oil4 ,,when ,,the ,,filling ,,is ,,done1 ,,tie ,,the ,,parts ,,thus ,,stuffed ,,in ,,linen1 ,,place ,,them ,,in ,,the ,,stock ,,pot ,,in ,,which ,,they ,,are ,,to ,,be ,,cooked ,,and ,,boil ,,them ,,in ,,sea ,,water1 ,,with ,a ,,sprig ,,of ,,laurel ,,and ,,dill #b4 #a ,g4-,v4 ,terentina1 referring to a place in the ,campus ,martius1 where the ludi seculares were celebrated4 ,tor4 recentia1 fresh4 #b ,the dressing consisted principally of pork or veal pounded fine1 seasoned as directed above1 and tied with eggs1 as is often prescribed by ,apicius4 ,to verify how little high class cookery methods have changed consult one of the foremost of modern authorities1 ,auguste ,escoffier1 of the ,carlton and ,ritz hotels1 ,london and ,paris1 who in his ,guide ,culinaire presents this dish under its ancient ,italian name of ,zampino4 ,,ii ,,venison ,stag ,,in ,,cervo #cci ,,sauce ,,for ,,stag ,,ius ,,in ,,cervum ,,crush ,,pepper1 ,,lovage1 ,,carraway #a ,,origany1 ,,celery ,,seed1 ,,laser ,,root1 ,,fennel ,,seed1 ,,moisten ,,with ,,broth1 ,,wine #b ,,raisin ,,wine ,,and ,a ,,little ,,oil4 ,,when ,,boiling ,,bind ,,with ,,roux2 ,,the ,,cooked ,,meat ,,immerse ,,in ,,this ,,sauce braise ,,to ,,penetrate ,,and ,,to ,,soften1 ,,and ,,serve4 ,,for ,,broad ,,horn ,,deer ,,as ,,well ,,as ,,for ,,other ,,venison ,,follow ,,similar ,,methods ,,and ,,use ,,the ,,same ,,condiments4 #a ,tor4 carenum2 ,hum4 legendum3 careum4 #b ,wanting in ,tor4 #cdj ,,another ,,way #a ,,aliter ,,parboil ,,and ,,braise ,,the ,,venison4 ,,crush ,,pepper1 ,,lovage1 ,,carraway1 ,,celery ,,seed1 ,,moisten ,,with ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil2 ,,heat1 ,,bind ,,with ,,roux ,,and ,,pour ,,over ,,the ,,roast4 #a ,tor4 ,another little sauce for venison4 #cda ,,venison ,,sauce ,,ius ,,in ,,cervo ,,mix ,,pepper1 ,,lovage1 ,,onion1 ,,origany1 ,,nuts1 ,,figdates1 ,,honey1 ,,broth1 ,,mustard1 ,,vinegar1 ,,oil #a4 #a ,resembling a vinaigrette1 except for the nuts and dates4 #cdb ,,preparation ,,of ,,venison ,,cervin ,,conditura ,,pepper1 ,,cumin1 ,,condiments1 ,,parsley1 ,,onion1 ,,rue1 ,,honey1 ,,broth1 ,,mint1 ,,raisin ,,wine1 ,,reduced ,,wine1 ,,and ,a ,,little ,,oil2 ,,bind ,,with ,,roux ,,when ,,boiling4 #cdc ,,hot ,,sauce ,,for ,,venison ,,iura ,,ferventia ,,in ,,cervo ,,pepper1 ,,lovage1 ,,parsley1 ,,cumin1 ,,toasted ,,nuts ,,or ,,almonds1 ,,honey1 ,,vinegar1 ,,wine1 ,a ,,little ,,oil2 ,,add ,,broth ,,and ,,stir ,,well4 #cdd ,,marinade ,,for ,,roast ,,venison ,,embamma #a ,,in ,,cervinam ,,assam ,,pepper1 ,,nard ,,leaves1 ,,celery ,,seed1 ,,dry ,,onions1 ,,green ,,rue1 ,,honey1 ,,vinegar1 ,,broth1 ,,add ,,dates1 ,,raisins ,,and ,,oil4 #a ,tor4 ,intinctus1 same2 a marinade1 a pickle or sauce in which to preserve or to flavor raw meat or fish4 #cde ,,another ,,hot ,,sauce ,,for ,,venison ,,aliter ,,in ,,cervum ,,assum ,,iura ,,ferventia ,,pepper1 ,,lovage1 ,,parsley1 ,,stewed ,,damascus ,,prunes1 ,,wine1 ,,honey1 ,,vinegar1 ,,broth1 ,a ,,little ,,oil2 ,,stir ,,with ,a ,,fagot ,,of ,,leeks ,,and ,,satury #a4 #a ,a fagot of herbs2 regarding this method of flavoring4 ,cf4 notes to ,rx ,no4 #bgg seq4 ,a sauce resembling our ,cumberland1 very popular with venison which is sweetened with currant jelly instead of the above prunes4 ,,iii ,,chamois1 ,,gazelle ,,in ,,caprea #cdf ,,sauce ,,for ,,wild ,,goat ,,ius ,,in ,,caprea ,,pepper1 ,,lovage1 ,,carraway1 ,,cumin1 ,,parsley1 ,,rue ,,seed1 ,,honey1 ,,mustard1 ,,vinegar1 ,,broth ,,and ,,oil4 #cdg ,,sauce ,,for ,,roast ,,wild ,,goat ,,ius ,,in ,,caprea ,,assa ,,pepper1 ,,herbs1 ,,rue1 ,,onion1 ,,honey1 ,,broth1 ,,raisin ,,wine1 ,a ,,little ,,oil1 ,,bind ,,with ,,roux4 #cdg;a ,,still ,,another ,,aliter ,,as ,,above ,,is ,,made ,,with ,,parsley ,,and ,,marjoram #a4 #a ,wanting in ,g4-,v4 #cdg;b ,,another ,,sauce ,,for ,,wild ,,goat ,,aliter ,,ius ,,in ,,caprea ,,pepper1 ,,spices1 ,,parsley1 ,a ,,little ,,origany1 ,,rue1 ,,broth1 ,,honey1 ,,raisin ,,wine1 ,,and ,a ,,little ,,oil2 ,,bind ,,with ,,roux #a4 #a ,wanting in ,tor4 ,,iv ,,wild ,,sheep ,,in ,,ovifero 7,,hoc ,,est ,,ovis ,,silvatica7 #a #cdh ,,sauce ,,for ,,mountain ,,sheep ,,ius ,,in ,,ovifero ,,fervens ,,that ,,is1 7,,roast7 ,,the ,,meat1 ,,prepare ,a ,,sauce ,,of #b ,,pepper1 ,,lovage1 ,,cumin1 ,,dry ,,mint #c1 ,,thyme1 ,,silphium1 ,,moisten ,,with ,,wine1 ,,add ,,stewed ,,damascus ,,prunes1 ,,honey1 ,,wine1 ,,broth1 ,,vinegar1 ,,raisin ,,wine1--,,enough ,,to ,,color--,,and ,,stir ,,with ,a ,,whip ,,of ,,origany ,,and ,,dry ,,mint #c4 #a ,g4-,v41 ,list4 in ovi fero2 ,dann4 wild eggs1 i4e41 the eggs of game birds1 and he comes to the conclusion that game birds themselves are meant to be used in this formula1 as no reference to eggs is made4 ,there can be no doubt but what this formula deals with the preparation of sheep2 ,torinus says expressly3 oviferum1 hoc est1 carnem ovis sylvestris--the meat of sheep from the woods1 mountain sheep4 ,ferum is wild1 game1 but it also means pregnant4 ,for this double sense the formula may be interpreted as dealing with either wild sheep1 or with pregnant sheep1 or1 more probably1 with unborn baby lamb1 which in antiquity as today is often killed principally for its skin4 #b ,tor4 #c ,mint is still associated with lamb2 the above sauce appears to be merely an elaborate ,roman ancestor of our modern mint sauce1 served with lamb1 the chief ingredients of which are mint1 vinegar and sugar1 served both hot and cold4 #cdi ,,sauce ,,for ,,all ,,kinds ,,of ,,game1 ,,boiled ,,or ,,roast ,,ius ,,in ,,venationibus ,,omnibus ,,elixis ,,et ,,assis #a #h ,,scruples ,,of ,,pepper1 ,,rue1 ,,lovage1 ,,celery ,,seed1 ,,juniper1 ,,thyme1 ,,dry ,,mint1 #f ,,scruples ,,in ,,weight each #c ,,scruples ,,of ,,flea-,,bane2 ,,reduce ,,all ,,this ,,to ,,the ,,finest ,,powder1 ,,put ,,it ,,together ,,in ,a ,,vessel ,,with ,,sufficient ,,honey ,,and ,,use ,,it ,,with ,,vinegar ,,and ,,garum4 #a ,tor4 ,jusculum omni venationi competens4 #cej ,,cold ,,sauce ,,for ,,wild ,,sheep ,,ius ,,frigidum ,,in ,,ovifero #a ,,pepper1 ,,lovage1 ,,thyme1 ,,cumin1 ,,crushed ,,toasted ,,nuts1 ,,honey1 ,,vinegar1 ,,broth1 ,,and ,,oil2 ,,sprinkle ,,with ,,pepper4 #a ,list4 omni fero2 which ,dann4 interprets1 ,all kind of game4 ,cf4 note #a to ,rx ,no4 #cdh4 ,v ,,beef ,,or ,,veal ,,bubula ,,sive ,,vitellina #cea ,,veal ,,steak ,,vitellina ,,fricta #a ,,for ,a ,,sauce ,,with ,,fried ,,beef ,,or ,,veal ,,take #b ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,cumin1 ,,origany1 ,,dry ,,onion1 ,,raisins1 ,,honey1 ,,vinegar1 ,,wine1 ,,broth1 ,,oil1 ,,and ,,reduced ,,must4 #a ,evidently a beef or veal steak saut4 ,beef did not figure very heavily on the dietary of the ancients in contrasts to present modes which make beef the most important meat1 culinarily speaking4 ,the above sauce1 save for the raisins and the honey1 resembles the modern ,bordelaise1 often served with beef steaks saut1 in contrast to the grilled steaks which are served with matre d'htel butter4 #ceb ,,veal ,,or ,,beef ,,with ,,leeks ,,vitulinam #a ,,sive ,,bululam ,,cum ,,porris or ,,with ,,quinces #b ,,or ,,with ,,onions1 ,,or ,,with ,,dasheens #c use ,,broth1 ,,pepper1 ,,laser ,,and ,a ,,little ,,oil4 #a ,g4-,v4 same as vitellinam4 #b ,tor4 cydoniis2 ,list4 succidaneis4 #c ,cf4 ,rx ,no4 #ccb et al4 #cec ,,fricass,e ,,of ,,veal ,,in ,,vitulinam ,,elixam ,,crush ,,pepper1 ,,lovage1 ,,carraway1 ,,celery ,,seed1 ,,moisten ,,with ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil2 ,,heat1 ,,bind ,,with ,,roux ,,and ,,cover ,,the ,,meat4 #ced ,,another ,,veal ,,fricass,e ,,aliter ,,in ,,vitulina ,,exlixa ,,pepper1 ,,lovage1 ,,fennel ,,seed1 ,,origany1 ,,nuts1 ,,figdates1 ,,honey1 ,,vinegar1 ,,broth1 ,,mustard ,,and ,,oil4 ,,vi ,,kid ,,or ,,lamb ,,in ,h,,do ,,vel ,,agno #cee ,,dainty ,,dishes ,,of ,,kid ,,or ,,of ,,lamb ,,copadia ,h,,dina ,,sive ,,agnina ,,cook ,,with ,,pepper ,,and ,,broth1 ,,also ,,with ,,various ,,ordinary ,,beans #a ,,broth1 ,,pepper ,,and ,,laser1 ,,cumin1 ,,dumplings #b ,,and ,a ,,little ,,oil #c4 #a cum faseolis1 green string beans4 #b ,tor4 imbrato2 ,g4-,v4 inbracto1 broken bread1 regular dumplings4 #c ,lamb and beans is a favorite combination1 as in the ,french haricot1 made with white beans1 or boiled lamb with fresh string beans1 quite a modern dish4 ,torinus omits the cumin1 which is quite characteristic4 #cef ,,another ,,lamb ,,stew ,,aliter ,h,,dinam ,,sive ,,agninam ,,excaldatam ,,put pieces of ,,kid ,,or ,,lamb ,,in ,,the ,,stew ,,pot ,,with ,,chopped ,,onion ,,and ,,coriander4 ,,crush ,,pepper1 ,,lovage1 ,,cumin1 ,,and ,,cook ,,with ,,broth ,,oil ,,and ,,wine4 ,,put ,,in ,a ,,dish ,,and ,,tie ,,with ,,roux #a4 #a ,it appears that the binding should be done before the stew is dished out2 but this sentence illustrates the consummate art of ,apicius4 ,the good cook carefully separates the meat 7as it is cooked7 from the sauce1 eliminates impurities1 binds and strains it and puts the meat back into the finished sauce4 ,this is the ideal way of making a stew which evidently was known to ,apicius4 #ceg ,,another ,,lamb ,,stew ,,aliter ,h,,dinam ,,sive ,,agninam ,,excaldatam ,,add ,,to ,,the ,,parboiled ,,meat ,,the ,,raw ,,herbs ,,that ,,have ,,been ,,crushed ,,in ,,the ,,mortar ,,and ,,cook ,,it4 ,,goat ,,meat ,,is ,,cooked ,,likewise4 #ceh ,,broiled ,,kid ,,or ,,lamb ,,steak ,h,,dum ,,sive ,,agnum ,,assum ,,kid ,,after ,,being ,,cooked ,,in ,,broth ,,and ,,oil ,,is ,,sliced ,,and ,,marinated #a ,,with ,,crushed ,,pepper1 ,,laser1 ,,broth ,,and ,a ,,little ,,oil4 ,,it ,,is ,,then ,,grilled ,,on ,,the ,,broiler ,,and ,,served ,,with ,,gravy4 ,,sprinkle ,,with ,,pepper ,,and ,,serve ,,up4 #a ,the marinade is used to make the gravy4 #cei ,,roast ,,kid ,,or ,,lamb ,,aliter ,h,,dum ,,sive ,,agnum ,,assum ,,let ,,us ,,roast ,,the ,,kid ,,or ,,lamb1 ,,adding #a ,,half ,,an ,,ounce ,,of ,,pepper1 #f ,,scruples ,,of ,,foalbit #b ,a ,,little ,,ginger1 #f ,,scruples ,,of ,,parsley1 ,a ,,little ,,laser1 ,a ,,pint ,,of ,,best ,,broth ,,and ,a ,,spoonful ,,oil #c4 #a ,tor4 #b ,asarum2 ,tor4 aseros2 ,list4 asareos--the herb foalbit1 foalfoot1 wild spikenard4 #c ,tor4 continues without interruption4 #cfj ,,stuffed ,,boned ,,kid ,,or ,,lamb ,h,,dus ,,sive ,,agnus ,,syringiatus #a ,,milk-,,fed #b ,,kid ,,or ,,lamb ,,is ,,carefully ,,boned ,,through ,,the ,,throat ,,so ,,as ,,to ,,create ,a ,,paunch ,,or ,,bag2 ,,the ,,intestines ,,are ,,preserved ,,whole ,,in ,a ,,manner ,,that ,,one ,,can ,,blow ,,or ,,inflate ,,them ,,at ,,the ,,head ,,in ,,order ,,to ,,expel ,,the ,,excrements ,,at ,,the ,,other ,,end2 ,,the ,,body ,,is ,,washed ,,carefully ,,and ,,is ,,filled ,,with ,a ,,liquid ,,dressing4 ,,thereupon ,,tie ,,it ,,carefully ,,at ,,the ,,shoulders1 ,,put ,,it ,,into ,,the ,,roasting ,,pan1 ,,baste ,,well4 ,,when ,,done1 ,,boil ,,the ,,gravy ,,with ,,milk ,,and ,,pepper1 ,,previously ,,crushed1 ,,and ,,broth1 ,,reduced ,,wine1 ,a ,,little ,,reduced ,,must ,,and ,,also ,,oil2 ,,and ,,to ,,the ,,boiling ,,gravy ,,add ,,roux4 ,,to ,,play ,,safe ,,put ,,the ,,roast ,,in ,a ,,netting1 ,,bag ,,or ,,little ,,basket ,,and ,,carefully ,,tie ,,together1 ,,add ,a ,,little ,,salt ,,to ,,the ,,boiling ,,gravy4 ,,after ,,this ,,has ,,boiled ,,well ,,three ,,times1 ,,take ,,the ,,meat ,,out1 ,,boil ,,the ,,broth ,,over ,,again to reduce it ,,incorporate ,,with ,,the ,,above ,,described ,,liquor1 ,,adding ,,the ,,necessary ,,seasoning4 #a ,hollowed out like a pipe4 #b ,g4-,v4 syringiatus 7id est mammotestus74 ,tor4 mammocestis4 ,we are guessing4 #c ,we would call this a galantine of lamb if such a dish were made of lamb today4 ,this article1 like the following appears to be a contraction of two different formul4 #cfa ,,stuffed ,,kid ,,or ,,lamb ,,another ,,way ,,aliter ,h,,dus ,,sive ,,agnus ,,syringiatus ,,kid ,,or ,,lamb ,,is ,,thus ,,prepared ,,and ,,seasoned3 ,,take #a #a ,,pint ,,milk1 #d ,,ounces ,,honey1 #a ,,ounce ,,pepper1 ,a ,,little ,,salt1 ,a ,,little ,,laser1 ,,gravy of the lamb #h ,,ounces ,,crushed ,,dates1 ,a ,,spoonful ,,oil1 ,a ,,little ,,broth1 ,a ,,spoonful ,,honey #b ,a ,,pint ,,of ,,good ,,wine ,,and ,a ,,little ,,roux4 #a ,tor4 #b ,g4-,v4 #cfb ,,the ,,raw ,,kid ,,or ,,lamb #a ,h,,dus ,,sive ,,agnus ,,crudus ,,is ,,rubbed ,,with ,,oil ,,and ,,pepper ,,and ,,sprinkled ,,with ,,plenty ,,of ,,clean ,,salt ,,and ,,coriander ,,seed1 ,,placed ,,in ,,the ,,oven1 ,,served ,,roast4 #a ,it is quite evident that this sentence belongs to the preceding formula2 but all the texts make a distinct separation4 #cfc ,,kid ,,or ,,lamb ,,la ,,tarpeius #a ,h,,dum ,,sive ,,agnum ,,tarpeianum ,,before ,,cooking ,,the ,,lamb ,,truss ,,it ,,properly ,,and marinate it in ,,pepper1 ,,rue1 ,,satury1 ,,onions1 ,,and ,a ,,little ,,thyme ,,and ,,broth4 ,,place ,,the ,,roast ,,in ,a ,,pan ,,with ,,oil1 ,,baste ,,well ,,while ,,in ,,the ,,oven1 ,,when ,,cooked ,,thoroughly1 ,,fill ,,the ,,pan ,,with ,,crushed ,,satury1 ,,onions1 ,,rue1 ,,dates1 ,,broth1 ,,wine1 ,,reduced ,,wine1 ,,and ,,oil2 ,,when ,,this ,,gravy ,,is ,,well ,,cooked strain ,,put ,,it ,,up ,,in ,a ,,dish1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,tor4 ,tatarpeianum4 ,tarpeius1 family name of ,romans4 ,humelberg thinks this dish is named for the people who dwelled on ,mount ,tarpeius4 ,this was the ,tarpeian ,rock from which malefactors were thrown4 #cfd ,,kid ,,or ,,lamb ,,parthian ,,style ,h,,dum ,,sive ,,agnum ,,parthicum ,,put the roast ,,in ,,the ,,oven2 ,,crush ,,pepper1 ,,rue1 ,,onion1 ,,satury1 ,,stoned ,,damascus ,,plums1 ,a ,,little ,,laser1 ,,wine1 ,,broth ,,and ,,oil4 ,,hot ,,wine ,,is ,,served ,,on ,,the ,,side ,,and ,,taken ,,with ,,vinegar4 #cfe ,,creamed ,,kid ,,flavored ,,with ,,laurel #a ,h,,dum ,,laureatum ,,ex ,,lacte ,the kid ,,dress ,,and ,,prepare1 ,,bone1 ,,remove ,,the ,,intestines ,,with ,,the ,,rennet ,,and ,,wash4 ,,put ,,in ,,the ,,mortar ,,pepper1 ,,lovage1 ,,laser ,,root1 #b ,,laurel ,,berries1 ,a ,,little ,,chamomile ,,and #b ,,or #c ,,brains1 ,,all ,,of ,,which ,,crush4 ,,moisten ,,with ,,broth ,,and ,,season ,,with ,,salt4 ,,over ,,this ,,mixture ,,strain #b ,,pints #b ,,of ,,milk1 #b ,,little ,,spoons ,,of ,,honey4 ,,with ,,this ,,forcemeat ,,stuff ,,the ,,intestines ,,and ,,wrap ,,them ,,around ,,the ,,kid4 ,,cover ,,the ,,roast ,,with ,,caul ,,and ,,parchment ,,paper ,,tightened ,,with ,,skewers1 ,,and ,,place ,,it ,,in ,,the ,,roasting ,,pan1 ,,adding ,,broth1 ,,oil ,,and ,,wine4 ,,when ,,half ,,done1 ,,crush ,,pepper1 ,,lovage1 ,,moisten ,,with ,,the ,,roast',s ,,own ,,gravy ,,and ,a ,,little ,,reduced ,,must2 ,,put ,,this ,,back ,,into ,,the ,,pan ,,and ,,when ,,the ,,roast ,,is ,,done ,,completely ,,garnish ,,it ,,and ,,bind the gravy ,,with ,,roux ,,and ,,serve4 #a ,dann4 thinks laureatus stands for the best1 the prize-winning meat1 but the laurel may refer to the flavor used4 ,list4 remarks that cow's milk was very scarce in ,italy2 likewise was goat's and sheep's milk2 hence it is possible that the kid was cooked with its mother's own milk4 #b pints--sextarii4 ,,vii ,,pig ,,in ,,porcello #cff ,,suckling ,,pig ,,stuffed ,,two ,,ways ,,porcellum ,,farsilem ,,duobus ,,generibus ,,prepare1 ,,remove ,,the ,,entrails ,,by ,,the ,,throat ,,before ,,the ,,carcass ,,hardens immediately after killing4 ,,make ,,an ,,opening ,,under ,,the ,,ear1 ,,fill ,,an ,,ox ,,bladder ,,with ,,tarentine #a ,,sausage ,,meat ,,and ,,attach ,a ,,tube ,,such ,,as ,,the ,,bird ,,keeper ,,uses ,,to ,,the ,,neck ,,of ,,the ,,bladder ,,and ,,squeeze ,,the ,,dressing ,,into ,,the ,,ear ,,as ,,much ,,as ,,it ,,will ,,take ,,to ,,fill ,,the ,,body4 ,,then ,,seal ,,the ,,opening ,,with ,,parchment1 ,,close ,,securely with skewers ,,and ,,prepare the roast for the oven4 #a ,tor4 impensam ,tarentinam2 ,g4-,v4 ,terentinam4 ,the birdkeeper's tube may be an instrument for the cramming of fowl4 #cff;a ,,the ,,other ,,dressing ,,is ,,made ,,thus3 ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,laser ,,root1 ,,moisten ,,with ,a ,,little ,,broth1 ,,add ,,cooked ,,brains1 ,,raw ,,eggs1 ,,cooked ,,spelt1 ,,gravy ,,of ,,the ,,pig1 ,,small ,,birds 7,,if ,,any7 ,,nuts1 ,,whole ,,pepper1 ,,and ,,season ,,with ,,broth4 ,,stuff ,,the ,,pig1 ,,close ,,the ,,opening ,,with ,,parchment ,,and ,,skewers ,,and ,,put ,,it ,,in ,,the ,,oven4 ,,when ,,done1 ,,dress ,,and ,,garnish ,,very ,,nicely1 ,,glaze ,,the ,,body ,,and ,,serve4 #cfg ,,another ,,suckling ,,pig ,,aliter ,,porcellum ,,salt1 ,,cumin1 ,,laser2 ,,add ,,sausage ,,meat4 ,,dilute ,,with ,,broth #a ,,remove ,,the ,,womb ,,of ,,the ,,pig ,,so ,,that ,,no ,,part ,,of ,,it ,,remains ,,inside4 ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,moisten ,,with ,,broth1 ,,add ,,wine #b ,,brains1 ,,mix ,,in #b ,,eggs1 ,,fill ,,the previously ,,parboiled ,,pig ,,with ,,this ,,forcemeat1 ,,close ,,tight1 ,,place ,,in ,a ,,basket ,,and ,,immerse ,,in ,,the ,,boiling ,,stock ,,pot4 ,,when ,,done ,,remove ,,the ,,skewers ,,but ,,in ,a ,,manner ,,that ,,the ,,gravy ,,remains ,,inside4 ,,sprinkle ,,with ,,pepper1 ,,serve4 #a ,g4-,v4 treats the following as a separate article under the heading of porcellum liquaminatum4 #b ,g4-,v4 unum 7one brain7 instead of uinum4 #cfh ,,stuffed ,,boiled ,,suckling ,,pig ,,porcellum ,,elixum ,,farsilem ,,remove ,,the ,,womb ,,of ,,the ,,pig4 ,,parboil4 ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,moisten ,,with ,,broth4 ,,add ,,cooked ,,brains1 ,,as ,,much ,,as ,,is ,,needed #a ,,likewise ,,dissolve ,,eggs1 add ,,broth ,,to ,,taste1 ,,make ,a ,,sausage of this forcemeat ,,fill ,,the ,,pig ,,which ,,has ,,been ,,parboiled ,,and ,,rinsed ,,with ,,broth4 ,,tie ,,the ,,pig ,,securely ,,in ,a ,,basket1 ,,immerse ,,in ,,the ,,boiling ,,stock ,,pot4 ,,remove ,,when ,,done1 ,,wipe ,,clean ,,carefully1 ,,serve ,,without ,,pepper4 #a ,to have a forcemeat of the right consistency4 #cfi ,,roast ,,suckling ,,pig ,,with ,,honey ,,porcellum ,,assum ,,tractomelinum #a ,,empty ,,the ,,pig ,,by ,,the ,,neck1 ,,clean ,,and ,,dry1 ,,crush ,,one ,,ounce ,,pepper1 ,,honey ,,and ,,wine1 ,,place this in a sauce pan and ,,heat2 ,,next ,,break ,,dry ,,toast #b ,,and ,,mix ,,with ,,the ,,things ,,in ,,the ,,sauce ,,pan2 ,,stir ,,with ,a ,,whip ,,of ,,fresh ,,laurel ,,twigs #c ,,so ,,that ,,the ,,paste ,,is ,,nice ,,and ,,smooth ,,until ,,sufficiently ,,cooked4 ,,this ,,dressing ,,fill ,,into ,,the ,,pig1 ,,wrap ,,in ,,parchment1 ,,place ,,in ,,the ,,oven roast slowly1 when done1 glaze with honey ,,garnish ,,nicely ,,and ,,serve4 #a treated with honey4 #b ,tor4 tactam siccatam for tractam4 #c ,again this very subtle method of flavoring1 so often referred to4 ,this time it is a laurel whip4 ,cf4 ,rx ,nos4 #bgg seq41 #cde1 #cfi1 #che4 #cgj ,,milk-,,fed ,,pig1 ,,cold1 ,,apician ,,sauce ,,porcellum ,,lacte ,,pastum ,,elixum ,,calidum ,,iure ,,frigido ,,crudo ,,apiciano ,,serve ,,boiled ,,milk-,,fed ,,pig ,,either ,,hot ,,or ,,cold ,,with ,,this ,,sauce #a ,,in ,a ,,mortar1 ,,put ,,pepper1 ,,lovage1 ,,coriander ,,seed1 ,,mint1 ,,rue1 ,,and ,,crush ,,it4 ,,moisten ,,with ,,broth4 ,,add ,,honey1 ,,wine ,,and ,,broth4 ,,the ,,boiled ,,pig ,,is ,,wiped ,,off ,,hot ,,with ,a ,,clean ,,towel1 cooled off ,,covered ,,with ,,the ,,sauce ,,and ,,served #b4 #a ,tor4 #b ,this sentence wanting in ,tor4 #cga ,,suckling ,,pig ,,la ,,vitellius #a ,,porcellum ,,vitellianum ,,suckling ,,pig ,,called ,,vitellian ,,style ,,is ,,prepared ,,thus #b ,,garnish ,,the ,,pig ,,like ,,wild ,,boar #c ,,sprinkle ,,with ,,salt1 ,,roast ,,in ,,oven4 ,,in ,,the ,,mortar ,,put ,,pepper1 ,,lovage1 ,,moisten ,,with ,,broth1 ,,wine ,,and ,,raisin ,,wine ,,to ,,taste1 ,,put ,,this ,,in ,a ,,sauce ,,pan1 ,,adding ,,very ,,little ,,oil1 ,,heat2 ,,the ,,roasting ,,pig ,,baste ,,with ,,this ,,in ,a ,,manner ,,so ,,that the aroma ,,will ,,penetrate ,,the ,,skin4 #a ,named for ,vitellius1 ,roman emperor4 #b ,tor4 sentence wanting in other texts4 #c i4e4 marinated with raw vegetables1 wine1 spices1 etc4 ,cf4 ,rx ,nos4 #cbi-cj4 #cgb ,,suckling ,,pig ,,la ,,flaccus ,,porcellum ,,flaccianum #a ,,the ,,pig ,,is ,,garnished ,,like ,,wild ,,boar #b ,,sprinkle ,,with ,,salt1 ,,place ,,in ,,the ,,oven4 ,,while ,,being ,,done ,,put ,,in ,,the ,,mortar ,,pepper1 ,,lovage1 ,,carraway1 ,,celery ,,seed1 ,,laser ,,root1 ,,green ,,rue1 ,,and ,,crush ,,it1 ,,moisten ,,with ,,broth1 ,,wine ,,and ,,raisin ,,wine ,,to ,,taste1 ,,put ,,this ,,in ,a ,,sauce ,,pan1 ,,adding ,a ,,little ,,oil1 ,,heat1 ,,bind ,,with ,,roux4 ,,the ,,roast ,,pig1 ,,free ,,from ,,bones1 ,,sprinkle ,,with ,,powdered ,,celery ,,seed ,,and ,,serve4 #a ,list4 named for ,flaccus ,hordeonius1 7puto74 ,flaccus was a rather common ,roman family name4 #b ,cf4 note #c to ,rx ,no4 #cga1 also ,rx ,nos4 #cbi-cj4 ,lister is thoroughly puzzled by this procedure1 but the problem is very simple3 just treat the pig like wild boar4 #cgc ,,suckling ,,pig1 ,,laurel ,,flavor ,,porcellum ,,laureatum ,,the ,,pig ,,is ,,boned ,,and ,,garnished ,,with ,a ,,little ,,wine ,,sauce #a ,,parboil ,,with ,,green ,,laurel ,,in ,,the ,,center #b ,,and ,,place ,,it ,,in ,,the ,,oven ,,to ,,be ,,roasted ,,sufficiently4 ,,meanwhile ,,put ,,in ,,the ,,mortar ,,pepper1 ,,lovage1 ,,carraway1 ,,celery ,,seed1 ,,laser ,,root1 ,,and ,,laurel ,,berries1 ,,crush ,,them1 ,,moisten ,,with ,,broth1 ,,wine ,,and ,,raisin ,,wine ,,to ,,taste4 ,put this in a sauce pan and heat ,,bind with roux2 untie the pig ,,remove ,,the ,,laurel ,,leaves2 ,,incorporate ,,the ,,juice ,,of ,,the ,,bones from which a gravy has been made in the meantime ,,and ,,serve4 #a marinate in the ordinary way with oenogarum as the dominant flavor4 #b ,it is presumed that the boned pig is rolled and tied1 with the leaves in the center4 #cgd ,,suckling ,,pig ,,la ,,fronto #a ,,porcellum ,,frontinianum ,,bone ,,the ,,pig1 ,,parboil1 ,,garnish2 ,,in ,a ,,sauce ,,pan4 ,,add ,,broth1 ,,wine1 ,,bind4 ,,when ,,half ,,done1 ,,add ,a ,,bunch ,,of ,,leeks ,,and ,,dill1 ,,some ,,reduced ,,must4 ,,when ,,cooked ,,wipe ,,the ,,pig ,,clean1 ,,let ,,it ,,drip ,,off2 ,,sprinkle ,,with ,,pepper1 ,,serve4 #a ,list4 ,probably named for ,julius ,fronto1 prtor urbanus under ,vitellius4 ,cornelius ,fronto was an orator and author at the time of emperor ,hadrian4 ,cf4 ,rx ,no4 #bdf4 ,g4-,v4 ,frontinianus4 #cge ,,suckling ,,pig ,,stewed ,,in ,,wine ,,porcellum ,,oe,,nococtum #a ,,scald parboil ,,the ,,pig and ,,marinate #b ,,place ,,in ,a ,,sauce ,,pan with ,,oil1 ,,broth1 ,,wine ,,and ,,water1 ,,tie ,a ,,bunch ,,of ,,leeks ,,and ,,coriander2 cook 7in the oven7 ,,when ,,half ,,done ,,color ,,with ,,reduced ,,must4 ,,in ,,the ,,mortar ,,put ,,pepper1 ,,lovage1 ,,carraway1 ,,origany1 ,,celery ,,seed1 ,,laser ,,root ,,and ,,crush ,,them1 ,,moisten ,,with ,,broth1 ,,add ,,the ,,pig',s ,,own ,,gravy ,,and ,,raisin ,,wine ,,to ,,taste4 ,,add ,,this to the meat in the sauce pan ,,and ,,let ,,it ,,boil4 ,,when ,,boiling ,,bind ,,with ,,roux4 ,,the ,,pig1 ,,placed ,,on ,a ,,platter1 ,,mask with the sauce ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,tor4 vino elixatus2 ,g4-,v4 oenococtum4 #b ,it is presumed that the pig is prepared for coction as in the foregoing1 namely cleaned1 washed1 boned1 etc4 ,this also applies to the succeeding recipes of pig4 #cgf ,,pig ,,la ,,celsinus #a ,,porcellum ,,celsinianum ,,prepare as above ,,inject the following dressing made of ,,pepper1 ,,rue1 ,,onions1 ,,satury1 ,,the ,,pig',s ,,own ,,gravy and ,,eggs ,,through ,,the ,,ear #b ,,and ,,of ,,pepper1 ,,broth ,,and ,a ,,little ,,wine make a sauce which is served ,,in ,,the ,,sauce ,,boat #c2 ,,and ,,enjoy ,,it4 #a ,tor4 ,csianus2 ,tac4 cesinianum2 ,g4-,v4 ,celsinianum4 ,lister goes far out of his way to prove that the man for whom this dish was named was ,celsinus4 ,he cites a very amusing bit of ancient humor by ,petrus ,lambecius1 given below4 #b ,really a dressing in a liquid state when raw1 a custard syringed into the carcass1 which congeals during coction4 ,eggs must be in proper proportion to the other liquids4 ,the pig thus filled is either steamed1 roasted or baked1 well protected by buttered or oiled paper--all of which the ancient author failed to state1 as a matter of course4 #c acetabulum4 99 99 99 99 99 ,the ,porker's ,last ,will and ,testament by ,petrus ,lambecius 7,v4 ,barnab4 ,brissonium de ,formulis lib4 ,,vii1 p4 #fgg7 ex ,lister1 #agje1 p4 #aif2 ,lister1 #agji1 p4 #bcf4 ,i1 ,m4 ,grunter ,corocotta ,porker1 do hereby make my last will and testament4 ,incapable of writing in my own hand1 ,i have dictated what is to be set down3 ,the ,chief ,cook sayeth3 ',come here1 you--who has upset this house1 you nuissance1 you porker6 ,i'll deprive you of your life this day6' ,corocotta ,porker sayeth3 ',what1 perchance1 have ,i done8 ,in what way1 please1 have ,i sinned8 ,have ,i with my feet perhaps smashed your crockery8 ,i beg of you1 ,mr4 ,cook1 ,i entreat you1 if such be the case1 kindly grant the supplicant a reprieve4' ,the ,chief ,cook sayeth3 ',go over there1 boy6 ,fetch me from the kitchen that slaughtering-knife4 ,i'm just itching to give this porker a blood-bath6' ,mr4 ,porker1 realizing that this is the season when cabbage sprouts are abundant1 and visualizing himself potted and peppered1 and furthermore seeing that death is inevitable1 asks for time and begs of the cook whether it was possible to make a will4 ,this granted1 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 future1 to wit3 ,to my father1 ,mr4 ,genuine ,bacon-,fat1 appointed by me in my last will ,i give and bequeath3 thirty measures of acorns2 and to my mother1 ,mrs4 ,old-,timer ,sow1 appointed by me in my last will1 ,i give and bequeath3 forty measures of ,spartan wheat2 and to my sister1 ,cry-,baby1 appointed by me in my last will1 whose wedding1 alas6 ,i cannot attend1 ,i give and bequeath3 thirty measures of barley2 and of my nobler parts and property ,i give and bequeath1 to the cobbler3 my bristles2 to the brawlers1 my jaw-bones2 to the deaf1 my ears2 to the shyster lawyers1 my tongue2 to the cow-herds1 my intestines2 to the sausage makers1 my thighs2 to the ladies1 my tenderloins2 to the boys1 my bladder2 to the girls1 my little pig's tail2 to the dancers1 my muscles2 to the runners and hunters1 my knuckles2 to the hired man1 my hoofs2 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 sty1 for him to tie around his neck and to hang himself with4 ,i wish to erect a monument to myself1 inscribed with golden letters3 ',m4 ,grunter ,corocotta ,porker lived nine-hundred-and-ninety-nine years1 and had he lived another half year1 a thousand years would have been nearly completed4' ,i ask of you who love me best1 you who live like me1 ,i ask you3 will not my name remain to be eulogized in all eternity8 if you only will prepare my body properly and flavor it well with good condiments1 nuts1 pepper and honey6 ,my master and my relatives1 all of you who have witnessed this execution of my last will and testament1 you are requested to sign4 7,signed7 ,hard ,sausage ,match ,maker ,fat ,bacon ,bacon ,rind ,celsinus ,meat ,ball ,sprout ,cabbage4 99 99 99 99 99 ,thus far the story by ,petrus ,lambecius4 ,the fifth of the signatories of the ,porker's ,testament is ,celsinus2 and since the other names are fictitious it is quite possible that ,lambecius had a special purpose in pointing out the man for whom the dish1 ,porcellus ,celsinianus1--,suckling ,pig la ,celsinus--was named4 ,celsinus was counsellor for ,aurelianus1 the emperor4 #cgg ,,roast ,,pig ,,porcellum ,,assum ,,crush ,,pepper1 ,,rue1 ,,satury1 ,,onions1 ,,hard ,,yolks ,,of ,,egg1 ,,broth1 ,,wine1 ,,oil1 ,,spices2 ,,boil ,,these ,,ingredients1 ,,pour ,,over ,,the roast ,,pig ,,in ,,the ,,sauce ,,pan ,,and ,,serve4 #cgh ,,pig ,,la ,,jardini,,re ,,porcellum ,,hortolanum #a ,,the ,,pig ,,is ,,boned ,,through ,,the ,,throat ,,and ,,filled ,,with ,,quenelles ,,of ,,chicken ,,forcemeat1 ,,finely ,,cut roast ,,thrushes1 ,,fig-,,peckers1 ,,little ,,sausage ,,cakes1 ,,made ,,of ,,the ,,pig',s ,,meat1 ,,lucanian ,,sausage1 ,,stoned ,,dates1 ,,edible ,,bulbs glazed onions ,,snails ,,taken ,,out ,,of ,,the ,,shell and poached ,,mallows1 ,,leeks1 ,,beets1 ,,celery1 ,,cooked ,,sprouts1 ,,coriander1 ,,whole ,,pepper1 ,,nuts1 #ae ,,eggs ,,poured ,,over1 ,,broth1 ,,which ,,is ,,spiced ,,with ,,pepper1 ,,and ,,diluted ,,with #c ,,eggs2 ,,thereupon ,,sew ,,it ,,tight1 ,,stiffen1 ,,and ,,roast ,,in ,,the ,,oven4 ,,when ,,done1 ,,open ,,the ,,back of the pig ,,and ,,pour ,,over ,,the ,,following ,,sauce3 ,,crushed ,,pepper1 ,,rue1 ,,broth1 ,,raisin ,,wine1 ,,honey ,,and ,a ,,little ,,oil1 ,,which ,,when ,,boiling ,,is ,,tied ,,with ,,roux #b4 #a ,tor4 ,hortulanus2 ,gardener's style1 the ,french equivalent ,jardinire1 a very common name for all dishes containing young vegetables4 ,however1 in the above rich formula there is very little to remind us of the gardener's style1 excepting the last part of the formula1 enumerating a number of fresh vegetables4 ,it is unthinkable for any gourmet to incorporate these with the rich dressing4 ,the vegetables should be used as a garnish for the finished roast4 ,this leads us to believe that the above is really two distinct formul1 or that the vegetables were intended for garniture4 #b ,this extraordinary and rich dressing1 perfectly feasible and admirable when compared with our own ,toulouse1 ,financire1 ,chipolata1 can be palatable only when each component part is cooked separately before being put into the pig4 ,the eggs must be whipped and diluted with broth and poured over the filling to serve as binder4 ,the pig must be parboiled before filling1 and the final cooking or roasting must be done very slowly and carefully--procedure not stated by the original which it takes for granted4 #cgi ,,cold ,,sauce ,,for ,,boiled ,,suckling ,,pig ,,jus ,,porro #a ,,frigidum ,,in ,,porcellum ,,elixum ,,crush ,,pepper1 ,,carraway1 ,,dill1 ,,little ,,origany1 ,,pine ,,nuts1 ,,moisten ,,with ,,vinegar1 ,,broth #b1 ,,date ,,wine1 ,,honey1 ,,prepared ,,mustard2 ,,sprinkle ,,with ,a ,,little ,,oil1 ,,pepper1 ,,and ,,serve4 #a ,tor4 only2 porr indicating that the sauce may also be served with the foregoing4 ,wanting in ,list4 et al4 #b ,wanting in ,tor4 #chj ,,smoked ,,pig ,,la ,,trajanus ,,porcellum ,,traianum #a ,,make ,,thus3 ,,bone ,,the ,,pig1 ,,treat ,,it ,,as ,,for ,,stewing ,,in ,,wine ,rx ,no4 #cge1 i4e4 marinate for some time in spices1 herbs and wine ,,thereupon ,,hang ,,it ,,in ,,the ,,smoke ,,house #b ,,next ,,boil ,,it ,,in ,,salt ,,water ,,and ,,serve ,,thus #c ,,on ,a ,,large ,,platter #d4 #a ,tor4 and ,tac4 traganum4 #b ad fumum suspendes2 ,g4-,v4 et adpendeas1 et quantum adpendeas1 tantum salis in ollam mittes--passage wanting in other texts1 meaning1 probably1 that the more pigs are used for smoking the more salt must be used for pickling which is a matter of course1 or1 the heavier the pig1 444 #c ,tor4 atque ita in lance efferes2 ,tac4 sic eum 4442 ,g4-,v4 et siccum in lance inferes4 #d ,hum4 salso recente1 with fresh salt pork4 ,tor4 cum salsamento istoc recenti and ,tor4 continues without interruption1 indicating1 perhaps1 that the following formula is to be served1 or treated 7boiled7 like the above4 #cha ,,milk-,,fed ,,pig ,,in ,,porcello ,,lactante #a ,,one ,,ounce ,,of ,,pepper1 ,a ,,pint ,,of ,,wine1 ,a ,,rather ,,large ,,glass ,,of ,,the ,,best ,,oil1 ,a ,,glass ,,of ,,broth #b1 ,,and ,,rather ,,less ,,than ,a ,,glass ,,of ,,vinegar #c4 #a ,g4-,v4 lactans1 suckling1 milk-fed2 other texts3 lactente3 ,dann4 wild boar4 #b wanting in ,tac4 and ,tor4 #c a variant of the foregoing1 a mild pickling solution for extremely young suckling pigs1 prior to their smoking or boiling1 or both1 which the original does not state4 ,schuch and his disciple ,danneil1 have inserted here seven more pork formul 7,sch4 p4 #agi1 ,rx ,nos4 #chh-cid7 taken from the ,excerpts of ,vinidarius1 found at the conclusion of the ,apicius formul4 ,,viii ,,hare ,,leporem #chb ,,braised ,,hare ,,leporem ,,madidum ,,is ,,parboiled ,a ,,little ,,in ,,water1 ,,thereupon ,,place ,,it ,,on ,a ,,roasting ,,pan ,,with ,,oil1 ,,to ,,be ,,roasted ,,in ,,the ,,oven4 ,,and ,,when ,,properly ,,done1 ,,with ,a ,,change ,,of ,,oil1 ,,immerse ,,it ,,in ,,the ,,following ,,gravy3 ,,crush ,,pepper1 ,,satury1 ,,onion1 ,,rue1 ,,celery ,,seed2 ,,moisten ,,with ,,broth1 ,,laser1 ,,wine1 ,,and ,a ,,little ,,oil4 ,,while ,,the ,,roasting of the hare ,,is ,,being ,,completed ,,it ,,is ,,several ,,times ,,basted ,,with ,,the ,,gravy4 ,wanting in ,goll4 ,a difference in the literary style from the foregoing is quite noticeable4 #chc ,,the ,,same1 ,,with ,a ,,different ,,dressing ,,item ,,alia ,,ad ,,eum ,,impensam ,the hare ,,must ,,be ,,properly ,,kept i4e4 aged for a few days after killing4 ,,crush ,,pepper1 ,,dates1 ,,laser1 ,,raisins1 ,,reduced ,,wine1 ,,broth ,,and ,,oil2 ,,deposit the hare in this preparation to be cooked ,,when ,,done1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 ,wanting in ,goll4 ,tor4 continuing without interruption4 #chd ,,stuffed ,,hare ,,leporem ,,farsum ,,whole pine ,,nuts1 ,,almonds1 ,,chopped ,,nuts ,,or ,,beechnuts1 ,,whole ,,pepper ,,are ,,mixed ,,with ,,the force ,,meat ,,of ,,hare ,,thickened ,,with ,,eggs ,,and ,,wrapped ,,in ,,pig',s ,,caul ,,to ,,be ,,roasted ,,in ,,the ,,oven #a4 ,,another ,,forcemeat ,,is ,,made ,,with ,,rue1 ,,plenty ,,of ,,pepper1 ,,onion1 ,,satury1 ,,dates1 ,,broth1 ,,reduced ,,wine1 ,,or ,,spiced ,,wine4 ,,this ,,is ,,reduced ,,to ,,the ,,proper ,,consistency ,,and ,,is ,,laid ,,under2 ,,but ,,the ,,hare ,,remains ,,in ,,the ,,broth ,,flavored ,,with ,,laser4 #a ,reminding of the popular meat loaf1 made of remnants3 ,falscher ,hase1 ,imitation ,hare1 as it is known on the ,continent4 ,the ancients probably used the trimmings of hare and other meat for this forcemeat1 or meat loaf1 either to stuff the hare with1 or to make a meal of the preparation itself1 as indicated above4 ,we also recall that the ancients had ingenious baking moulds of metal in the shape of hares and other animals4 ,these moulds1 no doubt1 were used for baking or the serving of preparations of this sort4 ,the absence of table forks and cutlery as is used today made such preparations very appropriate and convenient in leisurely dining4 #che ,,white ,,sauce ,,for ,,hare ,,ius ,,album ,,in ,,assum ,,leporem ,,pepper1 ,,lovage1 ,,cumin1 ,,celery ,,seed1 ,,hard ,,boiled ,,yolks1 ,,properly ,,pounded1 ,,made ,,into ,a ,,paste4 ,,in ,a ,,sauce ,,pan ,,boil ,,broth1 ,,wine1 ,,oil1 ,a ,,little ,,vinegar ,,and ,,chopped ,,onions4 ,,while ,,boiling ,,add ,,the ,,paste ,,of ,,spices1 ,,stirring ,,with ,a ,,fagot ,,of ,,origany ,,or ,,satury #a ,,and ,,when ,,the ,,work ,,is ,,done1 ,,bind ,,it ,,with ,,roux4 #a ,fagots1 or whips made of different herbs and brushes are often employed by ,apicius1 a very subtle device to impart faint flavors to sauces4 ,the custom has been in use for ages4 ,with the return of mixed drinks in ,america it was revived by the use of cinnamon sticks with which to stir the drinks4 ,the above hare formul are wanting in ,goll4 #chf ,,lights ,,of ,,hare #a ,,aliter ,,in ,,leporem #b ,a ,,fine ,,hash ,,of ,,hare',s ,,blood1 ,,liver ,,and ,,lungs4 ,,put ,,into ,a ,,sauce ,,pan ,,broth ,,and ,,oil1 ,,and ,,let ,,it ,,boil ,,with ,,finely ,,chopped ,,leeks ,,and ,,coriander2 ,,now ,,add ,,the ,,livers ,,and ,,lungs1 ,,and1 ,,when ,,done1 ,,crush ,,pepper1 ,,cumin1 ,,coriander1 ,,laser ,,root1 ,,mint1 ,,rue1 ,,flea-,,bane1 ,,moistened ,,with ,,vinegar #c4 #a ,wanting in ,goll4 #b ,tor4 ,condimentum ex visceribus leporinis4 #c ,the various texts combine the above and the following formula2 but we are of the opinion that they are two distinct preparations4 #chg ,,lights ,,of ,,hare1 ,,another ,,way ,,aliter ,,to ,,the ,,hare',s ,,liver ,,add ,,the ,,blood ,,and ,,pound ,,it ,,with ,,honey ,,and ,,some ,,of ,,the ,,hare',s ,,own ,,gravy2 ,,add ,,vinegar ,,to ,,taste ,,and ,,put ,,in ,a ,,sauce ,,pan1 ,,add ,,the ,,lungs ,,chopped ,,fine1 ,,make ,,it ,,boil3 ,,when ,,done ,,bind ,,with ,,roux1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 ,this and the preceding formula resemble closely our pures or forcemeats of livers of game and fowl1 which are spread on croutons to accompany the roast4 #chh ,,hare ,,in ,,its ,,own ,,broth #a ,,aliter ,,leporem ,,ex ,,suo ,,iure ,,prepare ,,the ,,hare1 ,,bone ,,it1 ,,garnish #b ,,put ,,it ,,in ,a ,,stew ,,pot #c ,,and ,,when ,,half ,,done ,,add ,a ,,small ,,bunch ,,of ,,leeks1 ,,coriander1 ,,dill2 ,,while ,,this ,,is ,,being ,,done1 ,,put ,,in ,,the ,,mortar ,,pepper1 ,,lovage1 ,,cumin1 ,,coriander ,,seed1 ,,laser ,,root1 ,,dry ,,onion1 ,,mint1 ,,rue1 ,,celery ,,seed2 ,,crush1 ,,moisten ,,with ,,broth1 ,,add ,,honey1 ,,the ,,hare',s ,,own ,,gravy1 ,,reduced ,,must ,,and ,,vinegar ,,to ,,taste2 ,,let ,,it ,,boil1 ,,tie ,,with ,,roux1 ,,dress1 ,,garnish ,,the ,,roast ,,on ,a ,,platter1 ,,underlay ,,the ,,sauce1 ,,sprinkle ,,and ,,serve4 #a ,cf4 ,goll4 ,rx ,no4 #cha4 #b with vegetables for braising1 possibly larding4 #c braisire1 for this is plainly a potroast of hare4 ,the boned carcass should be tied2 this is perhaps meant by or is included in ornas--garnish1 i4e4 getting ready for braising4 #chi ,,hare ,,la ,,passenianus #a ,,leporem ,,passenianum ,,the ,,hare ,,is ,,dressed1 ,,boned1 ,,the ,,body ,,spread ,,out #b ,,garnished with pickling herbs and spices ,,and ,,hung ,,into ,,the ,,smoke ,,stack #c ,,when ,,it ,,has ,,taken ,,on ,,color1 ,,cook ,,it ,,half ,,done1 ,,wash ,,it1 ,,sprinkle ,,with ,,salt ,,and ,,immerse ,,it ,,in ,,wine ,,sauce4 ,,in ,,the ,,mortar ,,put ,,pepper1 ,,lovage1 ,,and ,,crush3 ,,moisten ,,with ,,broth1 ,,wine ,,and ,a ,,little ,,oil1 ,,heat2 ,,when ,,boiling1 ,,bind ,,with ,,roux4 ,,now ,,detach ,,the ,,saddle ,,of ,,the ,,roast ,,hare1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,this personage1 ,passenius1 or ,passenianus1 is not identified4 #b ,to bone the carcass1 it usually is opened in the back1 flattened out and all the bones are easily removed4 ,in that state it is easily pickled and thoroughly smoked4 #c ,lan41 ,tac41 and ,tor4 suspendes ad furnum2 ,hum41 ,list41 and ,g4-,v4 444 ad fumum4 ,we accept the latter reading1 in the smoke1 assuming that furnum is a typographical error in ,lan4 and his successors1 ,tac4 and ,tor4 ,still1 roasts have for ages been hung on chains close to or above the open fire2 ,torinus may not be wrong1 after all1 in this essential direction4 ,however1 a boned and flattened-out hare would be better broiled on the grill than hung up over the open fire4 #cij ,,kromeskis ,,of ,,hare ,,leporem ,,isiciatum ,,the ,,hare ,,is ,,cooked ,,and ,,flavored ,,in ,,the ,,same above ,,manner2 ,,small ,,bits ,,of ,,meat ,,are ,,mixed ,,with ,,soaked ,,nuts2 ,,this salpicon #a ,,is ,,wrapped ,,in ,,caul ,,or ,,parchment1 ,,the ,,ends ,,being ,,closed ,,by ,,means ,,of ,,skewers and fried4 #a ,we call this preparation a salpicon because it closely resembles to our modern salpicons--a fine mince of meats1 mushrooms1 etc41 although the ancient formula fails to state the binder of this mince--either eggs or a thickened sauce1 or both4 #cia ,,stuffed ,,hare ,,leporem ,,farsilem ,,dress ,,the ,,hare as usual ,,garnish marinate ,,it1 ,,place ,,in ,a ,,square ,,pan #a4 ,,in ,,the ,,mortar ,,put ,,pepper1 ,,lovage1 ,,origany1 ,,moisten ,,with ,,broth1 ,,add ,,chicken ,,livers saut ,,cooked ,,brains1 ,,finely ,,cut ,,meat #b #c ,,raw ,,eggs1 ,,broth ,,to ,,taste4 ,,wrap ,,it ,,in ,,caul ,,or ,,parchment1 ,,fasten ,,with ,,skewers4 ,,half ,,roast ,,on ,a ,,slow ,,fire4 ,meanwhile ,,put ,,in ,,the ,,mortar ,,pepper1 ,,lovage3 ,,crush ,,and ,,moisten ,,with ,,broth1 ,,wine1 ,,season1 ,,make ,,it ,,hot1 ,,when ,,boiling ,,bind ,,with ,,roux2 ,,the ,,half-,,done ,,hare ,,immerse finish its cooking in this broth ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,quadratum imponis1 which is plain enough4 ,the hare is to be roast therein4 ,dann4 ,cut in dice2 ,goll4 ,spread it out4 ,cf4 illustration of square roast pan4 #b ,presumably the trimmings of the hare or of pork4 ,this forcemeat is supposed to be used for the stuffing of the hare2 it1 being boned1 is rolled up1 the forcemeat inside1 the outside covered with caul or paper1 fastened with skewers4 ,danneil's interpretation suggests the thought that the raw hare's meat is cut into squares which are filled with forcemeat1 rolled1 wrapped1 and roast--a roulade of hare in the regular term4 #cib ,,boiled ,,hare ,,aliter ,,leporem ,,elixum ,,dress ,,the ,,hare2 boil it4 ,,in ,a ,,flat ,,sauce ,,pan ,,pour ,,oil1 ,,broth1 ,,vinegar1 ,,raisin ,,wine1 ,,sliced ,,onion1 ,,green ,,rue ,,and ,,chopped ,,thyme a sauce which is served on the side ,,and ,,so ,,serve ,,it4 ,tor4 continuing without interruption4 #cic ,,spiced ,,sauce ,,for ,,hare ,,leporis ,,conditura ,,crush ,,pepper1 ,,rue1 ,,onions1 ,,the ,,hare',s ,,liver1 ,,broth1 ,,reduced ,,wine1 ,,raisin ,,wine1 ,a ,,little ,,oil2 ,,bind ,,with ,,rue ,,when ,,boiling4 ,tor4 id4 #cid ,,sprinkled ,,hare ,,leporem 7,,pipere7 ,,sicco ,,sparsum #a ,,dress ,,the ,,hare ,,as ,,for ,,kid ,,la ,,tarpeius ,rx ,no4 #cfc4 ,,before ,,cooking ,,decorate ,,it ,,nicely #b4 ,,season ,,with ,,pepper1 ,,rue1 ,,satury1 ,,onion1 ,,little ,,thyme1 ,,moisten ,,with ,,broth1 ,,roast ,,in ,,the ,,oven2 ,,and ,,all ,,over ,,sprinkle ,,half ,,an ,,ounce ,,of ,,pepper1 ,,rue1 ,,onions1 ,,satury1 #d ,,dates1 ,,and ,,raisins4 ,,the ,,gravy ,,is ,,given ,,plenty ,,of ,,color ,,over ,,the ,,open ,,fire1 ,,and ,,is ,,seasoned ,,with ,,wine1 ,,oil1 ,,broth1 ,,reduced ,,wine1 ,,frequently ,,stirring ,,it basting the hare ,,so ,,that ,,it ,,may ,,absorb ,,all ,,the ,,flavor4 ,,after ,,that ,,serve ,,it ,,in ,a ,,round ,,dish ,,with ,,dry ,,pepper4 #a ,tac41 ,tor4 succo sparsum4 #b ,we have no proof that the ancients used the larding needle as we do 7or did7 in our days4 ,decorate may1 therefore1 also mean garnish1 i4e4 marinate the meat in a generous variety of spices1 herbs1 roots and wine4 ,it is noteworthy that this term1 garnish1 used here and in the preceding formul has survived in the terminology of the kitchen to this day1 in that very sense4 #cie ,,spiced ,,hare ,,aliter ,,leporem ,,conditum ,the well-prepared hare ,,cook ,,in ,,wine1 ,,broth1 ,,water1 ,,with ,a ,,little ,,mustard seed1 ,,dill ,,and ,,leeks ,,with ,,the ,,roots4 ,,when ,,all ,,is ,,done1 ,,season ,,with ,,pepper1 ,,satury1 ,,round ,,onions1 ,,damascus ,,plums1 ,,wine1 ,,broth1 ,,reduced ,,wine ,,and ,a ,,little ,,oil2 ,,tie ,,with ,,roux1 ,,let ,,boil ,a ,,little ,,longer baste ,,so ,,that ,,the ,,hare ,,is ,,penetrated ,,by ,,the ,,flavor1 ,,and ,,serve ,,it ,,on ,a ,,platter ,,masked ,,with ,,sauce4 ,,ix ,,dormice ,,glires #cif ,,stuffed ,,dormouse #a ,,glires ,,is ,,stuffed ,,with ,a ,,forcemeat ,,of ,,pork ,,and ,,small ,,pieces ,,of ,,dormouse ,,meat ,,trimmings1 ,,all ,,pounded ,,with ,,pepper1 ,,nuts1 ,,laser1 ,,broth4 ,,put ,,the ,,dormouse ,,thus ,,stuffed ,,in ,,an ,,earthen ,,casserole1 ,,roast ,,it ,,in ,,the ,,oven1 ,,or ,,boil ,,it ,,in ,,the ,,stock ,,pot4 #a ,glis1 dormouse1 a special favorite of the ancients1 has nothing to do with mice4 ,the fat dormouse of the ,south of ,europe is the size of a rat1 arboreal rodent1 living in trees4 ,galen1 ,,iii1 de ,alim42 ,plinius1 ,,viii1 #eg_/hb2 ,varro1 ,,iii1 describing the glirarium1 place where the dormouse was raised for the table4 ,petronius1 ,cap4 #ca1 describes another way of preparing dormouse4 ,nonnus1 ,diteticon1 p4 #aid_/e1 says that ,fluvius ,hirpinus was the first man to raise dormouse in the glirarium4 ,dormouse1 as an article of diet1 should not astonish ,americans who relish squirrel1 opossum1 muskrat1 coon1 etc4 ,,end ,,of ,,book ,,viii ,,explicit ,,apicii ,,tetrapus ,,liber ,,octauus ,tac4 ,illustration3 ,,title ,,page ,schola ,apitiana1 ,antwerp1 #aece ,transcription3 ,,schola ,,apitiana1 ,,ex ,,optimis ,,qvibvsdam authoribus diligenter ac nouiter constructa1 authore ,polyonimo ,syngrapheo4 ,,acgessere ,,dialogi aliquot ,d4 ,erasmi ,roterodami1 alia qudam lectu iucundissima4 ,vneunt ,antuerpi in dibus ,ioannis ,steelsij4 ,i4 ,g4 #aece4 ,,apicius ,book ,,ix ,illustration3 ,,wine ,,pitcher1 ,,elaborately ,,decorated ,egg and bead pattern on the rim4 ,the upper end of handle takes the form of a goddess--,scylla1 or ,diana with two hounds--ending in acanthus leaves below the waist4 ,on the curved back of handle is a long leaf2 the lower attachment is in the form of a mask1 ivy-crowned maenad 7874 ,ntl4 ,mus41 ,naples1 #fiaga2 ,field ,m41 #bdjdh4 ,illustration3 ,,caccabus ,stewpot1 marmite1 without a base1 to fit into a hole of stove4 ,the flat lid fits into the mouth of the pot4 ,found in ,pompeii4 ,ntl4 ,mus41 ,naples1 #gdhjf2 ,field ,m41 #bdaga4 ,,book ,,ix4 ,,seafood ,lib4 ,,ix4 ,thalassa ,,chap4 ,i4 ,,shellfish4 ,,chap4 ,,ii4 ,,ray4 ,,chap4 ,,iii4 ,,calamary4 ,,chap4 ,,iv4 ,,cuttlefish4 ,,chap4 ,v4 ,,polypus4 ,,chap4 ,,vi4 ,,oysters4 ,,chap4 ,,vii4 ,,all ,,kinds ,,of ,,bivalves4 ,,chap4 ,,viii4 ,,sea ,,urchin4 ,,chap4 ,,ix4 ,,mussels4 ,,chap4 ,x4 ,,sardines4 ,,chap4 ,,xi4 ,,fish ,,sauces4 ,,chap4 ,,xii4 ,,baian ,,seafood ,,stew4 ,i ,,shellfish ,,in ,,locusta #cig ,,sauce ,,for ,,shellfish ,,ius ,,in ,,locusta ,,et ,,cappari #a ,,chopped ,,scallions ,,fried ,,lightly1 ,,crush ,,pepper1 ,,lovage1 ,,carraway1 ,,cumin1 ,,figdates1 ,,honey1 ,,vinegar1 ,,wine1 ,,broth1 ,,oil1 ,,reduced ,,must2 ,,while ,,boiling ,,add ,,mustard4 #a locusta1 spiny lobster2 ,fr4 langouste2 ,g4-,v4 capparus2 not clear1 7cammarus1 a crab72 ,list4 carabus--long-tailed lobster or crab1 the cancer cursor of ,linnus1 according to ,beckmann2 mentioned by ,plinius4 #cih ,,broiled ,,lobster ,,locustas ,,assas ,,makes ,,thus3 ,,if ,,broiled1 ,,they ,,should ,,appear ,,in ,,their ,,shell2 which is opened by splitting the live lobster in two ,,season ,,with ,,pepper ,,sauce ,,and ,,coriander ,,sauce moisten with oil ,,and ,,broil ,,them ,,on ,,the ,,grill4 ,,when ,,they ,,are ,,dry #a ,,keep ,,on ,,basting ,,them ,,more ,,and ,,more with oil or butter ,,until ,,they ,,are ,,properly ,,broiled #b4 #a i4e4 when the soft jelly-like meat has congealed4 #b ,same procedure as today4 #cii ,,boiled ,,lobster ,,with ,,cumin ,,sauce #a ,,locustam ,,elixam ,,cum ,,cuminato ,,real ,,boiled ,,lobster ,,is ,,cooked ,,with ,,cumin ,,sauce essence ,,and1 ,,by ,,right1 ,,throw ,,in ,,some whole #b ,,pepper1 ,,lovage1 ,,parsley1 ,,dry ,,mint1 ,a ,,little ,,more ,,whole ,,cumin1 ,,honey1 ,,vinegar1 ,,broth1 ,,and1 ,,if ,,you ,,like1 ,,add ,,some bay ,,leaves ,,and ,,malobathron #c4 #a ,cumin1 mustard and other spices similar to the above are used for cooking crawfish today4 #b ,sentence ex ,tor4 wanting in other texts4 #c ,malabathrum1 aromatic leaves of an ,indian tree2 according to ,plinius the laurus cassia--wild cinnamon4 #djj ,,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 the lobster ,,take ,,the ,,cluster ,,of ,,spawn from under the female's tail1 and the coral of the male ,,thereupon ,,cut ,,fine ,,the boiled ,,meat ,,of ,,the ,,tail1 ,,and ,,with ,,broth ,,and ,,pepper ,,and ,,the ,,eggs ,,make ,,the ,,croquettes and fry4 ,it is understood that hen eggs are added to bind the mince4 #dja ,,boiled ,,lobster ,,in ,,locusta ,,elixa ,,pepper1 ,,cumin1 ,,rue1 ,,honey1 ,,vinegar1 ,,broth ,,and ,,oil4 #djb ,,another ,,lobster ,,preparation ,,aliter ,,in ,,locusta ,,for ,,lobster ,,let ,,us ,,properly ,,employ #a ,,pepper1 ,,lovage1 ,,cumin1 ,,mint1 ,,rue1 ,,nuts1 ,,honey1 ,,vinegar1 ,,broth1 ,,and ,,wine4 #a ,tor4 rect adhibemus1 sentence not in the other texts4 ,,ii ,,ray1 ,,skate ,,in ,,torpedine #a #djc ,a ,sauce for ,,ray ,,in ,,torpedine ,,crush ,,pepper1 ,,rue1 ,,shallots1 adding ,,honey1 ,,broth1 ,,raisin ,,wine1 ,a ,,little ,,wine1 ,,also ,a ,,few ,,drops ,,of ,,oil2 ,,when ,,it ,,commences ,,to ,,boil1 ,,bind ,,with ,,roux4 #a torpedo2 the raia torpedo of ,linnus2 a ray or skate4 #djd ,,boiled ,,ray ,,in ,,torpedine ,,elixa ,,pepper1 ,,lovage1 ,,parsley1 ,,mint1 ,,origany1 ,,yolks ,,of ,,egg1 ,,honey1 ,,broth1 ,,raisin ,,wine4 ,,wine1 ,,and ,,oil4 ,,if ,,you ,,wish1 ,,add ,,mustard ,,and ,,vinegar1 ,,or1 ,,if ,,desired ,,richer1 ,,add ,,raisins4 ,this appears to be a sauce to be poured over the boiled ray4 ,today the ray is boiled in water seasoned strongly and with similar ingredients4 ,when done1 the fish is allowed to cool in this water2 the edible parts are then removed1 the water drained from the meat1 which is tossed in sizzling brown butter with lemon juice1 vinegar and capers4 ,this is raie au beurre noir1 much esteemed on the ,french seaboards4 ,,iii ,,calamary ,,in ,,loligine #a #dje ,,calamary ,,in ,,the ,,pan ,,in ,,loligine ,,in ,,patina ,,crush ,,pepper1 ,,rue1 ,a ,,little ,,honey1 ,,broth1 ,,reduced ,,wine1 ,,and ,,oil ,,to ,,taste4 ,,when ,,commencing ,,to ,,boil1 ,,bind ,,with ,,roux4 #a ,calamary1 ink-fish1 cuttlefish4 ,cf4 ,chap4 ,,iv4 ,g4-,v4 ,lolligine4 #dje;a ,,stuffed ,,calamary #a ,,in ,,loligine ,,farsili ,,pepper1 ,,lovage1 ,,coriander1 ,,celery ,,seed1 ,,yolks1 ,,honey1 ,,vinegar1 ,,broth1 ,,wine1 ,,oil1 ,,and ,,bind #b4 #a ,ex ,list41 ,sch41 and ,g4-,v4 ,evidently a sauce or dressing4 ,the formula for the forcemeat of the fish is not given here but is found in ,rx ,no4 #djf--stuffed ,sepia1 a fish akin to the calamary4 ,,iv ,,sepia1 ,,cuttlefish ,,in ,,sepiis #djf ,,stuffed ,,sepia ,,in ,,sepia ,,farsili ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,carraway1 ,,honey1 ,,broth1 ,,wine1 ,,basic ,,condiments #a ,,heat in water ,,throw ,,in ,,the ,,cuttlefish2 when done ,,split1 ,,then ,,stuff ,,the ,,cuttlefish #b ,,with the following forcemeat ,,boiled ,,brains1 ,,the ,,strings ,,and ,,skin ,,removed1 ,,pound ,,with ,,pepper1 ,,mix ,,in ,,raw ,,eggs ,,until ,,it ,,is ,,plenty4 ,,whole ,,pepper to be added4 ,,tie the filled dish ,,into ,,little ,,bundles of linen ,,and ,,immerse ,,in ,,the ,,boiling ,,stock ,,pot ,,until ,,the ,,forcemeat ,,is ,,properly ,,cooked4 #a ,condimenta coctiva--salt1 herbs1 roots4 #b ,g4-,v4 treat this as a separate formula4 #djg ,,boiled ,,cuttlefish #a ,,sepias ,,elixas ,,ab ,,aheno #b ,,are ,,placed ,,in ,a ,,copper ,,kettle ,,with ,,cold ,,water ,,and ,,pepper1 ,,laser1 ,,broth1 ,,nuts1 ,,eggs1 ,,and any other ,,seasoning ,,you ,,may ,,wish4 #a ,list4 connects this article with the foregoing4 #b ,tor4 aheno for copper kettle2 ,list4 amylo4 #djh ,,another ,,way ,,to ,,cook ,,cuttlefish ,,aliter ,,sepias ,,pepper1 ,,lovage1 ,,cumin1 ,,green ,,coriander1 ,,dry ,,mint1 ,,yolks1 ,,honey1 ,,broth1 ,,wine1 ,,vinegar1 ,,and ,a ,,little ,,oil4 ,,when ,,boiling ,,bind ,,with ,,roux4 ,v ,,polypus #a ,,in ,,polypo #dji ,,polypus ,,in ,,polypo cook with ,,pepper1 ,,lovage1 ,,broth1 ,,laser1 ,,ginger #b ,,and ,,serve4 #a ,the polypus1 or eight-armed sepia1 has been described by ,plinius1 ,galen1 ,cicero1 ,diocles1 ,athenus and other ancient writers4 ,the ancients praise it as a food and attribute to the polypus the power of restoring lost vitality3 molli carne pisces1 suaves gustu sunt1 ad venerem conferunt--,diocles4 ,wanting in the ,vat4 ,ms4 #b ,wanting in ,list4 and ,g4-,v4 ,ex ,tor4 p4 #ajj4 ,,vi ,,oysters ,,in ,,ostreis #daj ,,oysters #a ,,in ,,ostreis ,,to ,,oysters ,,which ,,want ,,to ,,be ,,well ,,seasoned ,,add #b ,,pepper1 ,,lovage1 ,,yolks1 ,,vinegar1 ,,broth1 ,,oil1 ,,and ,,wine2 ,,if ,,you ,,wish ,,also ,,add ,,honey #c4 #a ,wanting in the ,vat4 ,ms4 #b ,tor4 sentence wanting in the other texts4 #c ,cf4 ,no4 #ad for the keeping of oysters4 ,it is not likely that the oysters brought from ,great ,britain to ,rome were in a condition to be enjoyed from the shell--raw4 ,the above formula appears to be a sort of oyster stew4 ,,vii #daa ,,all ,,kinds ,,of ,,bivalves ,,in ,,omne ,,genus ,,conchyliorum #a ,,for ,,all ,,kinds ,,of ,,shellfish ,,use ,,pepper1 ,,lovage1 ,,parsley1 ,,dry ,,mint1 ,a ,,little ,,more ,,of ,,cumin1 ,,honey1 ,,and ,,broth2 ,,if ,,you ,,wish1 ,,add bay ,,leaves ,,and ,,malobathron #b4 #a ,wanting in the ,vat4 ,ms4 #b ,cf4 note to ,rx ,no4 #cii4 ,the shellfish is cooked or steamed with the above ingredients4 ,,viii ,,sea ,,urchins ,,in ,,echino #dab ,,sea ,,urchin ,,in ,,echino ,,to ,,prepare ,,sea ,,urchin ,,take ,a ,,new ,,earthen ,,pot1 ,a ,,little ,,oil1 ,,broth1 ,,sweet ,,wine1 ,,ground ,,pepper1 ,,and ,,set ,,it ,,to ,,heat2 ,,when ,,boiling ,,put ,,the ,,urchins ,,in ,,singly4 ,,shake ,,them ,,well1 ,,let ,,them ,,stew1 ,,and ,,when ,,done ,,sprinkle ,,with ,,pepper ,,and ,,serve4 ,plinius states that only a few small parts of the sea urchin are edible4 #dac ,,another ,,method ,,aliter ,,in ,,echino ,,pepper1 ,a ,,little ,,costmary1 ,,dry ,,mint1 ,,mead1 ,,broth1 ,,indian ,,spikenard1 ,,and bay or nard ,,leaves4 #dad ,,plain ,,boiled ,,aliter ,,put ,,the ,,sea ,,urchins ,,singly ,,in ,,boiling ,,water1 ,,cook1 ,,retire1 ,,and ,,place ,,on ,a ,,platter4 #dae ,,in ,,chafing ,,dish ,,in ,,thermospodio #a ,to the meat of sea urchins1 cooked as above1 add a sauce made of bay ,,leaves1 ,,pepper1 ,,honey1 ,,broth1 ,a ,,little ,,oil1 ,,bind ,,with ,,eggs ,,in ,,the ,,hot ,,water ,,bath #b ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,this formula is combined with the preceding in the original4 #b ,thermospodium2 in this respect resembling seafood la ,newburgh4 ,the thermospodium is an elaborate food and drink heater1 used both in the kitchen and in the dining room4 ,our drawing illustrates an elaborate specimen which was used to prepare dishes such as this one in front of the guests4 #daf ,,salt ,,sea ,,urchin ,,in ,,echino ,,salso ,the cooked meat of ,,salt ,,sea ,,urchin ,,is ,,served ,,up ,,with ,,the ,,best fish ,,broth1 ,,reduced ,,wine ,,and ,,pepper ,,to ,,taste4 ,undoubtedly a commercial article like crabmeat today4 ,the sea urchins were cooked at the fisheries1 picked1 shells1 refuse discarded1 the meat salted and marketed4 ,the fish was also salted in the shell as seen in the following3 #dag ,,another ,,way ,,aliter ,,take ,,salt ,,sea ,,urchins1 ,,add ,,the ,,best ,,broth ,,and ,,treat ,,them ,,in ,a ,,manner ,,as ,,to ,,look ,,like ,,fresh ,,that ,,have ,,just ,,come ,,out ,,of ,,the ,,water4 ,,ix ,,mussels ,,in ,,mitulis #a #dah ,,mussels ,,in ,,mitulis ,,best #b ,,broth1 ,,finely ,,cut ,,leeks1 ,,cumin1 ,,raisin ,,wine1 ,,must #c ,,and ,,add ,,water ,,to ,,make ,a ,,mixture ,,in ,,which ,,to ,,cook ,,the ,,mussels4 #a ,variously spelled mytilus1 mitylus1 mutulus1 an edible mussel4 ,tor4 and ,list4 merula1 merling1 whiting1 ,fr4 merlan4 ,merula also is a blackbird1 which is out of place here4 ,the ,vat4 ,ms4 reads in metulis4 #b ,tor4 #c ,tor4 vinum mustum2 ,list4 v4 mixtum4 ,x ,,sardines1 ,,baby ,,tunny1 ,,mullet ,,in ,,sarda #a ,,cordula #b ,,mugile #c #dai ,,stuffed ,,sardine ,,sardam ,,farsilem ,,properly1 ,,ought ,,to ,,be ,,treated ,,in ,,this ,,manner3 ,,the ,,sardine ,,is ,,boned ,,and ,,filled ,,with ,,crushed ,,flea-,,bane1 ,,several ,,grains ,,of ,,pepper1 ,,mint1 ,,nuts1 ,,diluted ,,with ,,honey1 ,,tied ,,or ,,sewed1 ,,wrapped ,,in ,,parchment ,,and ,,placed ,,in ,a ,,flat ,,dish ,,above ,,the ,,steam ,,rising ,,from ,,the ,,stove2 ,,season ,,with ,,oil1 ,,reduced ,,must ,,and ,,origany #d4 #a ,the freshly caught sardine4 #b ,cordyla1 cordilla1 the young or the fry of tunny4 #c ,mugil1 sea-mullet4 #d ,tor4 origany2 ,list4 alece1 with brine4 #dbj ,,another ,,preparation ,,of ,,sardines ,,sarda ,,ita ,,fit ,,cook ,,and ,,bone ,,the ,,sardines2 ,,fill ,,with ,,crushed ,,pepper1 ,,lovage1 ,,thyme1 ,,origany1 ,,rue1 ,,moistened ,,with ,,date ,,wine1 ,,honey2 ,,place ,,on ,a ,,dish1 ,,garnish ,,with ,,cut ,,hard ,,eggs4 ,,pour ,,over ,a ,,little ,,wine1 ,,vinegar1 ,,reduced ,,must1 ,,and ,,virgin ,,oil4 #dba ,,sauce ,,for ,,sardines ,,ius ,,in ,,sarda ,,pepper1 ,,origany1 ,,mint1 ,,onions1 ,a ,,little ,,vinegar1 ,,and ,,oil4 ,resembling our vinaigrette4 #dbb ,,another ,,sauce ,,for ,,sardines #a ,,ius ,,aliud ,,in ,,sarda ,,pepper1 ,,lovage1 ,,dry ,,mint #b ,,cooked1 ,,onion chopped1 ,,honey1 ,,vinegar1 ,,dilute ,,with ,,oil1 ,,sprinkle ,,with ,,chopped ,,hard ,,eggs4 #a ,another ,vinaigrette4 #b ,tac4 and ,tor4 mentam aridam coctam1 dry mint cooked1 which is reasonable1 to soften it4 ,hum41 ,g4-,v4 dry mint1 cooked onion2 there is no necessity to cook the onion4 ,as a matter of fact1 it should be chopped raw in this dressing4 ,the onion is wanting in ,tac4 and ,tor4 #dbc ,,sauce ,,for ,,broiled ,,baby ,,tunny ,,ius ,,in ,,cordula ,,assa ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,mint1 ,,rue1 ,,figdate or its wine ,,honey1 ,,vinegar1 ,,wine4 ,,also ,,suitable ,,for ,,sardines4 #dbd ,,sauce ,,for ,,salt ,,sea-,,mullet ,,ius ,,in ,,mugile ,,salso ,,pepper1 ,,lovage1 ,,cumin1 ,,onion1 ,,mint1 ,,rue1 ,,sage #a1 ,,date ,,wine1 ,,honey1 ,,vinegar1 ,,mustard ,,and ,,oil4 #a ,tor4 calva2 ,g4-,v4 calvam4 ,does not exist4 ,hum4 calva legendum puto salvia4 #dbe ,,another ,,sauce ,,for ,,salt ,,sea-,,mullet ,,aliter ,,ius ,,in ,,mugile ,,salso ,,pepper1 ,,origany1 ,,rocket1 ,,mint1 ,,rue1 ,,sage #a1 ,,date ,,wine1 ,,honey1 ,,oil1 ,,vinegar ,,and ,,mustard4 #a ,same as above4 ,,xi #a #dbf ,,sauce ,,for ,,catfish1 ,,baby ,,tunny ,,and ,,tunny ,,ius ,,in ,,siluro #b ,,in ,,pelamyde #c ,,et ,,in ,,thynno #d ,,to ,,make ,,them ,,more ,,tasty ,,use #e ,,pepper1 ,,lovage1 ,,cumin1 ,,onions1 ,,mint1 ,,rue1 ,,sage #f ,,date ,,wine1 ,,honey1 ,,vinegar1 ,,mustard ,,and ,,oil4 #a ,the twelve chapters of ,book ,,ix1 as shown in the beginning of the text are here increased to fourteen by ,g4-,v41 to wit1 ,,xii1 ,,ius ,,in ,,mullo ,,taricho and ,,xiii1 ,,salsum ,,sine ,,salso1 but these are more properly included in the above chapter ,,xi1 as does ,tor4 ,all of the above fish were salt1 and probably were important commercial articles4 ,the silurus1 for instance1 is best in the river ,danube in the ,balkans1 while the red mullet1 as seen in ,rx ,no4 #dbg came from the sea of ,galilee4 ,cf4 ,rx ,nos4 #add1 #adi4 #b ,silurus1 probably the sly silurus1 or sheatfish1 in the ,u4 ,s4 called horn-pout--a large catfish4 #c ,pelamis1 a tunny before it is a year old4 #d ,tunny1 ,tunafish4 #e ,tor4 wanting in the others4 #f ,cf4 note #a to ,rx ,no4 #dbd4 ,,xii #dbg ,,sauce ,,for ,,salt ,,red ,,mullet ,,ius ,,in ,,mullo #a ,,taricho #b ,,if ,,in ,,need ,,of ,,condiments ,,use #c ,,pepper1 ,,rue1 ,,onions1 ,,dates1 ,,ground ,,mustard2 ,,mix ,,all ,,with flaked meat of ,,sea ,,urchins1 ,,moisten ,,with ,,oil1 ,,and ,,pour ,,over ,,the ,,fish ,,which ,,is ,,either ,,fried ,,or ,,broiled1 ,,omitting ,,salt #d4 #a ,tor4 mulo1 the red sur-mullet--a very esteemed fish4 #b ,tarichea1 town of ,galilee1 on the sea of ,galilee4 ,salt mullet as prepared at ,tarichea was known as ,tarichus4 ,this became finally a generic name for all kinds of salt fish1 whether coming from ,tarichea or from elsewhere4 ,we have an interesting analogy in ,finnan ,haddie1 smoked ,haddock from ,findon1 ,scotland1 corrupted into ,finnan1 and now used for any kind of smoked ,haddock4 ,cf4 ,rx ,nos4 #add1 #adi4 #c ,tor4 ,quite correctly1 he questions the need of condiments for salt fish4 #d ,list4 uses this last sentence as the title for the next formula1 implying that more salt be added to the salt fish2 ,tor4 is explicit in saying that no salt be added which of course1 is correct4 ,,xiii ,,another ,,way1 ,,without ,,salt ,,pork8 ,,aliter1 ,,sine ,,salso #a #dbh ,,fish ,,liver ,,pudding ,,salsum1 ,,sine ,,salso #b ,,cook ,,the ,,liver of the mullet ,,crush #c ,,and ,,add ,,pepper1 ,,either ,,broth ,,or ,,salt #d ,,add ,,oil1 ,,liver ,,of ,,hare1 ,,or ,,of ,,lamb #e ,,or ,,of ,,chicken1 ,,and1 ,,if ,,you ,,like1 ,,press ,,into ,a ,,fish ,,mould #f unmould1 after baking ,,sprinkle ,,with ,,virgin ,,oil #g4 #a ,tor4 #b ,g4-,v4 plainly1 a contradiction4 ,the possible meaning may be1 ,salt ,fish1 without salt pork as salt fish is frequently served with bacon4 #c ,dann4 ,crush the liver1 which is probably correct4 ,a paste or forcemeat of the livers and fish were made4 #d ,the addition of salt would be superfluous if the liver of salt meat is used1 excepting if the liver of hare1 etc41 predominated4 #e ,g4-,v4 or liver of kid1 wanting in ,tor4 #f ,such fish-shape moulds existed1 made of bronze1 artistically finished1 same as we possess them today2 such moulds were made in various styles and shapes4 ,cf4 ,rx ,no4 #chd4 #g ,this is an attempt to make a fish of livers1 not so much with the intention to deceive as to utilize the livers in an attractive way4 ,a very nutritious dish and a most ingenious device1 requiring much skill4 ,this is another good example of ,roman cookery1 far from being extravagant as it is reputed to be1 it is economical and clever1 and shows ingenuity in the utilization of good things which are often discarded as worthless4 #dbi ,,another ,,way1 ,,for ,a ,,change6 ,,aliter ,,vicem ,,gerens ,,salsi #a ,,cumin1 ,,pepper1 ,,broth1 ,,which ,,crush1 ,,adding ,a ,,little ,,raisin ,,wine1 ,,or ,,reduced ,,wine1 ,,and ,a ,,quantity ,,of ,,crushed ,,nuts4 ,,mix ,,everything ,,well1 ,,incorporate ,,with ,,the ,,salt #b fish2 ,,mix ,,in ,a ,,little ,,oil ,,and ,,serve4 #a ,g4-,v4 ,alter vice salsi4 #b ,tor4 salibus imbue2 ,list4 salsa redde4 ,there is no sense to ,lister's version1 nor can we accept ,g4-,v4 who have et salari defundes4 #dcj ,,another ,,way ,,aliter ,,salsum ,,in #a ,,salso ,,take ,,as ,,much ,,cumin ,,as ,,your ,,five ,,fingers ,,will ,,hold2 ,,crush ,,half ,,of ,,that ,,quantity ,,of ,,pepper ,,and ,,one ,,piece ,,of ,,peeled ,,garlic1 ,,moisten ,,with ,,broth ,,and ,,mix ,,in ,a ,,little ,,oil4 ,,this ,,will ,,correct ,,and ,,benefit ,a ,,sour ,,stomach ,,and ,,promote ,,digestion #b4 #a ,tor41 ,g4-,v4 sine4 #b ,the title has reference to salt fish or salt pork2 but the formula obviously is of a medicinal character and has no place here4 ,,xii ,,xiv #dca ,,baian ,,seafood ,,stew ,,embractum #a ,,baianum #b ,,minced poached ,,oysters1 ,,mussels #c or scallops ,,and ,,sea ,,nettles ,,put ,,in ,a ,,sauce ,,pan ,,with ,,toasted ,,nuts1 ,,rue1 ,,celery1 ,,pepper1 ,,coriander1 ,,cumin1 ,,raisin ,,wine1 ,,broth1 ,,reduced ,,wine ,,and ,,oil4 #a ,list4 emphractum--a caudle1 a stew4 ,seafood stews of this sort are very popular in the ,south of ,europe1 the most famous among them being the ,bouillabaisse of ,marseilles4 #b ,bai1 a very popular seaside resort of the ancients located in the bay of ,naples4 ,the stew was named after the place4 ,horace liked the place but ,seneca warned against it4 #c ,tor4 spondylos2 ,list4 sphondylos--scallops4 ,both terms1 if used in connection with the shellfish are correct4 ,lister in several places confuses this term with spongiolus--mushroom4 ,this instance is the final vindication of ,torinus1 whose correctness was maintained in ,rx ,nos4 #da1 #dg1 #aae1 seq42 #abj1 #aba1 #ahc1 #cji1 seq4 ,,end ,,of ,,book ,,ix #a ,,explicit ,,apicii ,,thalassa ,,liber ,,nonus #b #a ,it appears to us that ,book ,,ix and the following1 ,book ,x1 judging from its recipes1 phraseology and from other appearances is by a different author than the preceding books4 7,long after having made this observation1 we learn from ,vollmer1 ,studien1 that ,books ,,ix and ,x were missing in the ,archetypus ,fuldensis47 #b4 ,tac4 ,illustration3 ,,roast ,,platter ,the indenture is corrugated to receive the juices of the roast4 ,hildesheim ,treas4 ,illustration3 ,,title ,,page1 ,,torinus ,,edition1 ,,basel1 #aeda ,inscribed with comments by ,lappius1 contemporary scholar4 ,the fly-leaf bears the autograph of ,m4 ,tydeman1 #ahjf1 and references to the above ,lappius4 ,there are further inscriptions by ancient hands in ,latin and ,french1 referring to the ,barnhold sic ,apicius1 to ,the ,diaitetike1 to ,aulus ,cornelius1 ,celsus1 ,hippocrates and ,galen4 ,also complaints about the difficulties to decipher the ,apician text4 ,transcription3 ,,caelii ,,apitii ,,svmmi ,,advlatricis ,,medicin artificis ,,de ,,re ,,cvlinaria ,libri x4 recens tenebris eruti1 mendis uindicati1 typisque summa diligentia excusi4 ,,pr,,terea1 ,p4 ,,platin ,,cremonensis ,,viri ,,vndecvnqve ,,doctissimi1 ,de tuenda ualetudine1 ,natura rerum1 ,popin scientia ,libri x4 ad imitationem ,c4 ,,apitii ad unguem facti4 ,,ad ,h,c1 ,,pavli ,,ginet ,,de ,,facvltatibvs ,,alimentorvm ,,tractatvs1 ,,albano ,,torino ,,interprete4 ,cum ,,indice copiosissimo4 ,,basile4 ,m4 ,d4 ,,xli4 ,,apicius ,book ,x ,illustration3 ,,shallow ,,sauce ,,pan ,the plain bowl is molded1 the fluted handle ends in a head of the young ,hercules in a lion's skin1 with the paws tied under the neck4 ,this corresponds somewhat to our modern chafing dish pan both in size and in utility4 ,this pan was used in connection with the plain thermospodium for the service of hot foods in the dining room4 ,ntl4 ,mus41 ,naples1 #gcdch2 ,field ,m41 #bdjcb4 ,illustration3 ,,caccabus ,stewpot1 kettle1 marmite4 ,the cover fits over the mouth4 ,the rings in which the bail plays are attached by rivets to a sort of collar encircling the neck of the pot4 ,ntl4 ,mus41 ,naples1 #gdgge2 ,field ,m41 #bdagc4 ,,book ,x4 ,,the ,,fisherman #a ,lib4 ,x4 ,halieus ,,chap4 ,i4 ,,different ,,kinds ,,of ,,fish4 ,,chap4 ,,ii4 ,,murenas4 ,,chap4 ,,iii4 ,,eel4 ,the numbers of the chapters differ in the various texts4 ,i #dcb ,a ,,sauce ,,fines ,,herbes ,,for ,,fried ,,fish ,,ius ,,diabotanon #b ,,pro #c ,,pisce ,,frixo ,,use ,,any ,,kind ,,of ,,fish4 ,,prepare clean1 salt1 turn in flour ,,salt #d ,,and ,,fry ,,it4 ,,crush ,,pepper1 ,,cumin1 ,,coriander ,,seed1 ,,laser ,,root1 ,,origany1 ,,and ,,rue1 ,,all ,,crushed ,,fine1 ,,moistened ,,with ,,vinegar1 ,,date ,,wine1 ,,honey1 ,,reduced ,,must1 ,,oil ,,and ,,broth4 ,,pour ,,in ,a ,,sauce ,,pan1 ,,place ,,on ,,fire1 ,,when ,,simmering ,,pour ,,over ,,the ,,fried ,,fish1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,this chapter principally deals with fish sauces4 ,apparently it is by a different author than ,books ,i-,,viii1 which have many formul for fish4 ,while we have no direct proof1 we are inclined to believe that ,book ,x is a ,roman version of a ,greek treatise on fish sauces1 a monograph1 of which there existed many1 according to ,athenus1 which specialized on the various departments of cookery4 #b ,tor4 ,diabotom 7in ,greek characters72 ,greek1 relating to herbs4 #c ,tor4 ,g4-,v4 in4 #d ,g4-,v4 salsas4 #dcc ,,sauce ,,for ,,boiled ,,fish ,,ius ,,in ,,pisce ,,elixo ,,pepper1 ,,lovage1 ,,cumin1 ,,small ,,onions1 ,,origany1 ,,nuts1 ,,figdates1 ,,honey1 ,,vinegar1 ,,broth1 ,,mustard1 ,a ,,little ,,oil2 ,,heat ,,this ,,sauce1 ,,and ,,if ,,you ,,wish it to be richer1 add ,,raisins4 #dcd ,,another ,,sauce ,,for ,,boiled ,,fish ,,aliter ,,in ,,pisce ,,elixo #a ,,crush ,,pepper1 ,,lovage1 ,,green ,,coriander1 ,,satury1 ,,onion1 hard ,,boiled ,,yolks1 ,,raisin ,,wine1 ,,vinegar1 ,,oil ,,and ,,broth4 #a ,tor4 frixo--fried fish1 although his heading reads elixo4 #dce ,,another ,,sauce ,,for ,,boiled ,,fish ,,aliter ,,ius ,,in ,,pisce ,,elixo ,,prepare ,,the ,,fish ,,carefully2 ,,in ,,the ,,mortar ,,put ,,salt1 ,,coriander ,,seed1 ,,crush ,,and ,,mix ,,well2 ,,turn ,,the ,,fish ,,therein1 ,,put ,,it ,,in ,a ,,pan1 ,,cover ,,it ,,and ,,seal ,,it ,,with ,,plaster #a ,,cook ,,it ,,in ,,the ,,oven4 ,,when ,,done ,,retire the fish from the pan ,,sprinkle ,,with ,,strong ,,vinegar ,,and ,,serve4 #a ,remarkable culinary ingenuity1 resembling in principle the ,north ,american ,indian method of cooking whitefish wrapped in clay4 ,today we use flour and water made into a stiff paste to seal a pan hermetically if no pressure cooker is available4 ,this formula cannot be classified under ,sauce for ,boiled ,fish4 #dcf ,,another ,,sauce ,,for ,,boiled ,,fish ,,aliter ,,ius ,,in ,,pisce ,,elixo ,,when ,,the ,,fish ,,is ,,prepared1 ,,put ,,the ,,same ,,in ,a ,,flat ,,pan ,,with ,,coriander ,,seed1 ,,water ,,and ,,green ,,dill2 ,,when ,,cooked ,,sprinkle ,,with ,,vinegar ,,and ,,serve #a4 #a ,another fair example of the incompleteness1 on the one hand1 of the directions1 and of the superfluity1 on the other hand1 of words such as the initial and the closing words1 which characterizes so many of the formul4 ,this is characteristic of ever so many culinary authors of all ages1 who1 lacking literary training1 assume that the reader is thoroughly versed with the methods indicated4 ,a versatile modern author would have said3 ,poach the filleted fish in small water seasoned with coriander seed and green dill2 sprinkle with vinegar before serving4 ,he mentioned neither the salt nor the oil which he undoubtedly used4 #dcg ,,alexandrine #a ,,sauce ,,for ,,broiled ,,fish ,,ius ,,alexandrinum ,,in ,,pisce ,,asso ,,pepper1 ,,dry ,,onions shallots ,,lovage1 ,,cumin1 ,,origany1 ,,celery ,,seed1 ,,stoned ,,damascus ,,prunes pounded in the mortar ,,filled ,,up #b ,,with ,,vinegar1 ,,broth1 ,,reduced ,,must1 ,,and ,,oil1 ,,and ,,cook ,,it4 #a ,alexandria1 ,egyptian city1 at the mouth of the river ,nile1 third of the three great cities of antiquity excepting ,carthage during ,apicius' time a rival of ,rome and ,athens in splendor and commerce4 ,most important as a ,mediterranean port1 where fishing and fish eating was 7and still is7 good4 #b ,g4-,v4 mulsum1 mead4 #dch ,,another ,,alexandrine ,,sauce ,,for ,,broiled ,,fish ,,aliter ,,ius ,,alexandrinum ,,in ,,pisce ,,asso ,,pepper1 ,,lovage1 ,,green ,,coriander1 ,,seedless ,,raisins1 ,,wine1 ,,raisin ,,wine1 ,,broth1 ,,oil1 ,,cooked ,,together4 #dci ,,another ,,alexandrine ,,sauce ,,for ,,broiled ,,fish ,,aliter ,,ius ,,alexandrinum ,,in ,,pisce ,,asso ,,pepper1 ,,lovage1 ,,green ,,coriander1 ,,onions1 ,,stoned ,,damascus ,,prunes1 ,,raisin ,,wine1 ,,broth1 ,,oil ,,and ,,vinegar1 ,,and ,,cook4 #ddj ,,sauce ,,for ,,broiled ,,conger ,,ius ,,in ,,congro ,,asso ,,pepper1 ,,lovage1 ,,crushed ,,cumin1 ,,origany1 ,,dry ,,onions1 ,,hard ,,yolks1 ,,wine1 ,,mead1 ,,vinegar1 ,,broth1 ,,reduced ,,must1 ,,and ,,cook4 ,g4-,v4 ,gongo4 #dda ,,sauce ,,for ,,horned ,,fish #a ,,ius ,,in ,,cornutam #a ,,pepper1 ,,lovage1 ,,origany1 ,,onions1 ,,seedless ,,raisins1 ,,wine1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil2 ,,and ,,cook ,,it #b #a ,cornuta1 cornutus--horned1 having horns--an unidentified sea fish4 #b ,goll4 collects all succeeding formul for sauces into one4 #ddb ,,sauce ,,for ,,broiled ,,mullet ,,ius ,,in ,,mullos ,,assos ,,pepper1 ,,lovage1 ,,rue1 ,,honey1 ,,nuts1 ,,vinegar1 ,,wine1 ,,broth1 ,a ,,little ,,oil2 ,,heat ,,and ,,pour ,,over #a4 #a ,list4 is of the opinion that this is fresh mullet1 while salt mullet was treated in the preceding formul4 #ddc ,,another ,,sauce ,,for ,,broiled ,,mullet ,,aliter ,,ius ,,in ,,mullos ,,assos ,,rue1 ,,mint1 ,,coriander1 ,,fennel1--,,all ,,of ,,them ,,green--,,pepper1 ,,lovage1 ,,honey1 ,,broth1 ,,and ,a ,,little ,,oil4 #ddd ,,seasoning ,,for ,,baby ,,tunny ,,ius ,,in ,,pelamyde ,,assa ,,pepper1 ,,lovage1 ,,origany1 ,,green ,,coriander1 ,,onion1 ,,seedless ,,raisins #a1 ,,raisin ,,wine1 ,,vinegar1 ,,broth1 ,,reduced ,,must1 ,,oil1 ,,and ,,cook4 #a ,wanting in ,tor4 #dde ,,this ,,sauce ,,is ,,also ,,suitable ,,for ,,boiled tunny2 ,,if ,,desired ,,add ,,honey4 #ddf ,,sauce ,,for ,,perch ,,ius ,,in ,,percam #a ,,pepper1 ,,lovage1 ,,crushed ,,cumin1 ,,onions1 ,,stoned ,,damascus ,,prunes1 ,,wine1 ,,mead1 ,,vinegar1 ,,oil1 ,,reduced ,,must2 ,,cook ,,it4 #a ,perca1 perch--sea perch or sea bass4 #ddg ,,seasoning ,,for ,,redsnapper ,,condimentum ,,in ,,rubellionem #a ,,pepper1 ,,lovage1 ,,carraway1 ,,wild ,,thyme1 ,,celery ,,seed1 ,,dry ,,onions1 ,,wine1 ,,raisin ,,wine1 ,,vinegar1 ,,broth ,,and ,,oil2 ,,bind ,,with ,,roux4 #a ,rubellio--a reddish fish2 perhaps a species of the red-mullet or red-snapper4 ,hum4 says the ,latins called the fish rubelliones1 rubellos and rubros2 the ,greeks erythrinos or erythricos1 because of their reddish color4 ,a fish1 according to ,athenus similar to the pager or pagrus1 phager or phagrus1 also called pagur1 which is not quite identified4 ,,ii #ddh ,,sauce ,,for ,,broiled ,,murena ,,ius ,,in ,,murena ,,assa #a ,,pepper1 ,,lovage1 ,,satury1 ,,saffron #b1 ,,onions1 ,,stoned ,,damascus ,,prunes1 ,,wine1 ,,mead1 ,,vinegar1 ,,reduced ,,must ,,and ,,oil2 ,,cook ,,it #c4 #a ,v4 doubting that this is broiled4 #b ,tor4 ,crocomagma2 ,list4 crocum magnum1 still used today in some fish preparations1 particularly in the ,bouillabaisse4 #c ,the laconic style in which all these fish preparations are given1 is very confusing to the uninitiated4 ,we assume that most of these ingredients were used to season the water in which to boil fish2 or1 to make a court-bouillon1 a fish-essence of the bones and the trimmings of the fish1 in which to poach the sliced fish4 ,the liquor thus gained was reduced and in the moment of serving was bound with roux or with yolks1 and the fish was masked with this sauce4 ,the exceptions from this rule are1 of course1 in cases where the fish was broiled or fried4 #ddi ,,sauce ,,for ,,broiled ,,murena ,,ius ,,in ,,murena ,,assa ,,pepper1 ,,lovage1 stoned ,,damascus ,,prunes1 ,,wine1 ,,mead1 ,,vinegar1 ,,broth1 ,,reduced ,,must1 ,,oil2 ,,cook ,,it4 #dej ,,another ,,sauce ,,for ,,broiled ,,murena ,,aliter ,,ius ,,in ,,murena ,,assa ,,pepper1 ,,lovage1 ,,catmint #a ,,coriander ,,seed1 ,,onions1 ,,pine ,,nuts1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil2 ,,cook ,,it4 #a ,nepeta montana--nep4 #dea ,,another ,,sauce ,,for ,,boiled ,,murena #a ,,aliter ,,ius ,,in ,,murena ,,elixa ,,pepper1 ,,lovage1 ,,dill1 ,,celery ,,seed1 ,,coriander1 ,,dry ,,mint1 ,,pine ,,nuts1 ,,rue1 ,,honey1 ,,vinegar1 ,,wine #b ,,broth1 ,a ,,little ,,oil1 ,,heat ,,and ,,bind ,,with ,,roux4 #a ,ex ,tac4 and ,tor42 wanting in ,list4 and ,g4-,v4 #b ,tac42 wanting in ,tor4 #deb ,,another ,,sauce ,,for ,,boiled ,,murena ,,aliter ,,ius ,,in ,,murena ,,elixa ,,pepper1 ,,lovage1 ,,carraway1 ,,celery ,,seed #a ,,coriander1 ,,figdates1 ,,mustard1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil1 ,,reduced ,,wine4 #a ,list41 ,sch41 ,dann4 add here which is wanting in ,tor4 rhus ,syriacum--,syrian ,sumach4 ,the originals are considerably confused on the above and the following formul4 #dec ,,another ,,sauce ,,for ,,boiled ,,murena ,,aliter ,,ius ,,in ,,murena ,,elixa ,,pepper1 ,,lovage1 ,,vinegar1 ,,celery ,,seed1 ,,syrian ,,sumach #a ,,figdate ,,wine1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil1 ,,mustard1 ,,and ,,reduced ,,must4 ,,serve #b4 #a ,see note to ,rx ,no4 #deb4 #b ,ex ,tor4 ,it appears that this formula is a correction of ,rx ,no4 #deb1 as this is wanting in the other editions4 ,tor4 also lacks the following formula4 ,in ,tac4 the above formula follows the next4 #ded ,,sauce ,,for ,,boiled ,,fish ,,ius ,,in ,,pisce ,,elixo ,,pepper1 ,,lovage1 ,,parsley1 ,,origany1 ,,dry ,,onions1 ,,honey1 ,,vinegar1 ,,broth1 ,,wine1 ,a ,,little ,,oil1 ,,when ,,boiling1 ,,tie ,,with ,,roux ,,and ,,serve ,,in ,a ,,small ,,sauce ,,boat #a4 #a in lance2 lanx may also mean a large oblong platter on which fish would be served4 ,cf4 illustration ,oval ,dish with ,handles4 ,horace ,,ii ,sat4 #h--;in patina porrecta--a special dish to hold the cooked murena and to display it to advantage4 ,such special dishes are found in any good table service1 to serve special purposes4 ,not so long ago special forks and knives were used for fish service which have been gradually discarded4 #dee ,,sauce ,,for ,,boiled ,,lacertus ,,fish ,,ius ,,in ,,lacertos ,,elixos #a ,,pepper1 ,,lovage1 ,,cumin1 ,,green ,,rue1 ,,onions1 ,,honey1 ,,vinegar1 ,,broth1 ,a ,,little ,,oil2 ,,when ,,boiling ,,tie ,,with ,,roux #b4 #a ,lacertus1 an unidentified sea fish4 #b ,cf4 note #c to ,rx ,no4 #ddh4 ,in ,g4-,v4 this formula precedes the above4 #def ,,sauce ,,for ,,broiled ,,fish ,,ius ,,in ,,pisce ,,asso ,a ,,sauce ,,for this ,,broiled ,,fish ,,make ,,thus #a ,,pepper1 ,,lovage1 ,,thyme1 ,,green ,,coriander1 ,,honey1 ,,vinegar1 ,,broth1 ,,wine1 ,,oil1 ,,reduced ,,must2 ,,heat ,,and ,,stir ,,well ,,with ,a ,,whip ,,of ,,rue ,,branches1 ,,and ,,tie ,,with ,,roux4 #a ,tor4 wanting in others4 #deg ,,sauce ,,for ,,tunny ,,ius ,,in ,,thynno ,,tunny1 ,,by ,,means ,,of ,,this ,,sauce ,,will ,,be ,,more ,,palatable3 #a ,,pepper1 ,,cumin1 ,,thyme1 ,,coriander1 ,,onions1 ,,raisins1 ,,vinegar1 ,,honey1 ,,wine1 ,,and ,,oil2 ,,heat1 ,,tie ,,with ,,roux1 ,,and ,,serve ,,for ,,dinner #b4 #a and #b first and last sentences from ,tor41 wanting in others4 #deh ,,sauce ,,for ,,boiled ,,tunny ,,ius ,,in ,,thynno ,,elixo ,,pepper1 ,,lovage1 ,,thyme1 ,,crushed ,,herbs #a1 ,,onions1 ,,fig ,,dates or fig wine ,,honey1 ,,vinegar1 ,,broth1 ,,oil1 ,,mustard ,,and ,,tie #b4 #a ,condimenta mortaria--herbs crushed in the mortar2 also pulverized spices4 #b and tie wanting in ,list4 ,leave it out1 and you have an acceptable vinaigrette--a cold sauce for cold fish4 #dei ,,sauce ,,for ,,broiled ,,tooth ,,fish ,,ius ,,in ,,dentice ,,asso #a ,,sauce ,,for ,,broiled ,,tooth #a ,,fish ,,is ,,made ,,thus #b ,,pepper1 ,,lovage1 ,,coriander1 ,,mint1 ,,dry ,,rue1 ,,cooked ,,quinces #c1 ,,honey1 ,,wine1 ,,broth1 ,,oil2 ,,heat ,,and ,,tie ,,with ,,roux4 #a ,dentex2 ,hum4 dentex forma aurat similis1 verum major--the tooth-fish is similar to the dory in shape1 though larger4 #b ,tor4 sentence wanting in other texts4 #c ,malum ,cydonicum4 #dfj ,,boiled ,,toothfish ,,in ,,dentice ,,elixo #a ,,pepper1 ,,dill1 ,,cumin1 ,,thyme1 ,,mint1 ,,green ,,rue1 ,,honey1 ,,vinegar1 ,,broth1 ,,wine1 ,a ,,little ,,oil1 ,,heat ,,and ,,tie ,,with ,,roux4 #a ,ex ,list42 wanting in ,tor4 #dfa ,,sauce ,,for ,,dory ,,ius ,,in ,,pisce ,,aurata #a ,a ,,seasoning ,,for ,,dory ,,is ,,made ,,thus #b ,,pepper1 ,,lovage1 ,,carraway1 ,,origany1 ,,rue ,,berries1 ,,mint1 ,,myrtle ,,berries1 ,,yolks ,,of ,,egg1 ,,honey1 ,,vinegar1 ,,oil1 ,,wine1 ,,broth2 ,,heat ,,and ,,use ,,it ,,so4 #a ,aurata--the golden dory4 ,very esteemed fish4 ,martial1 ,,iii1 ,ep4 #ij3 ,non omnis laudem prelimque aurate meretur3 ,sed cui solus erit concha ,lucrina cibus #b ,tor4 wanting in other texts4 #dfb ,,sauce ,,for ,,broiled ,,dory4 ,,ius ,,in ,,pisce ,,aurata ,,assa ,a ,,sauce ,,which ,,will ,,make ,,broiled ,,dory ,,more ,,tasty ,,consists ,,of #a ,,pepper1 ,,coriander1 ,,dry ,,mint1 ,,celery ,,seed1 ,,onions1 ,,raisins1 ,,honey1 ,,vinegar1 ,,wine1 ,,broth ,,and ,,oil4 #dfc ,,sauce ,,for ,,sea ,,scorpion #a ,,ius ,,in ,,scorpione ,,elixo ,,pepper1 ,,carraway1 ,,parsley1 ,,figdate ,,wine1 ,,honey1 ,,vinegar1 ,,broth1 ,,mustard1 ,,oil ,,and ,,reduced ,,wine4 #a ,sea scorpion1 boiled like shellfish1 with the above ingredients2 the cold meat is separated from the shell and is eaten with vinaigrette sauce4 #dfd ,,wine ,,sauce ,,for ,,fish ,,in ,,pisce ,,oe,,nogarum ,,crush ,,pepper1 ,,rue1 ,,and ,,honey2 ,,mix ,,in ,,raisin ,,wine1 ,,broth1 ,,reduced ,,wine2 ,,heat ,,on ,a ,,very ,,slow ,,fire4 #dfe ,,another ,,way ,,aliter ,,the ,,above1 ,,when ,,boiling1 ,,may ,,be ,,tied ,,with ,,roux4 ,,iii ,,eel #dff ,,sauce ,,for ,,eel ,,ius ,,in ,,anguillam ,,eel ,,will ,,be ,,made ,,more ,,palatable ,,by ,a ,,sauce ,,which ,,has #a ,,pepper1 ,,celery ,,seed1 ,,lovage #b1 ,,anise1 ,,syrian ,,sumach #c1 ,,figdate ,,wine #d1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil1 ,,mustard1 ,,reduced ,,must4 #a ,tor4 sentence wanting in other texts4 #b ,note the position of lovage in this formula4 ,usually it follows pepper4 ,we have finally accounted for this peculiarity4 ,torinus1 throughout the original1 treats pepper and lovage as one spice1 whereas we have kept the two separate4 ,he believed it to be a certain kind of pepper--piper ,ligusticum4 ,piper1 as a matter of fact1 stands for pepper1 and ,ligusticum is the herb1 ,lovage1 an umbelliferous plant1 also called ,levisticum4 ,the fact that the two words are here separated plainly shows that ,torinus has been in the dark about this matter almost to the end4 ,one wonders why he did not change or correct this error in the preceding books4 ,his marginal errata prove that his work was being printed as he wrote it1 or furnished copy therefor--namely in installments4 ,since the printer's type was limited1 each sheet was printed in the complete edition1 and the type was then used over again for the next sheet4 #c ,tor4 thun4 #d ,wanting in ,tor4 #dfg ,,another ,,sauce ,,for ,,eel ,,aliter ,,ius ,,in ,,anguillam ,,pepper1 ,,lovage1 ,,syrian ,,sumach1 ,,dry ,,mint1 ,,rue ,,berries1 ,,hard ,,yolks1 ,,mead1 ,,vinegar1 ,,broth1 ,,oil2 ,,cook ,,it4 ,,end ,,of ,,book ,x ,,the ,,last ,,of ,,the ,,books ,,of ,,apicius ,,celii ,,apitii ,,halieus ,,liber ,,decimus ,,ultimus4 ,,explicit ,tac4 ,illustration3 ,,cantharus1 ,,wine ,,bowl ,,or ,,cup ,with elaborate ornamentation3 ,over a sacred fountain the walls of a theatre1 with emblems of a theatrical nature and garlands of flowers and fruits1 wine skins1 tyrsus1 torches1 masks and musical instruments4 ,hildesheim ,treasure4 ,illustration3 ,,opening ,,chapter1 ,,book ,i1 ,,venice1 #aejc ,from the ,lancilotus edition1 printed by ,tacuinus in ,venice in #aejc4 ,identical with the two previous editions except for very minor variants4 ,the rubrication is not completed here4 ,fine initials were painted in the vacant spaces by hand2 the small letter in the center of the square being the cue for the rubricator4 ,this practice1 a remnant from the manuscript books1 was very soon abandoned after the printing of books became commercialized4 ,transcription3 ,laseratum ,oxyporum ,oxygarum digestibile ,oenogarum in tubera ,hypotrima ,mortaria ,ciminatum in ostrea de conchiliis4 ,apicii ,celii epimeles ,incipit liber primus conditum paradoxum4 ,conditi ,paradoxi compositio3 mellis partes4 xv4 in neum uas mittuntur in prmissis inde sextariis duobus ut in cocturam mellis uinum decoques4 quod igni lento3 aridis lignis calefactum comotum ferula dum coquitur4 ,si efferuere coeperit uini rore compescitur preter quod subtracto igni in se redit4 cum perfrixerit rursus accenditur ,hoc secundo ac tertio fiet ac tum demum remotum a foco postridie despumatur cum piperis unciis iiii4 iam triti masticis scrupulo4 iii4 folii croci dragm singul4 dactilorum ossibus torridis quinque hisdem dactilis uino mollitis intercedente prius suffusione uini de suo modo ac numero3 ut tritura lenis habeatur3 his omnibus paratis supermittes uini lenis sextaria4 xviii4 carbones perfecto addere duo milia4 ,conditum meliromum4 ,ulatorum conditum meliromum perpetuum quod subministratur per uiam peregrinanti4 pp tritum cum melle despumato in cupellam mittis conditi loco4 ad mouendum quantum sit bibendum tantum aut mellis proferas3 aut uinum inferas3 sed suaserit non nihil uini meliromo mittas adiiciendum propter exitum solutiorem4 ,absynthium romanum4 ,absynthium romanum sic facies4 ,conditi camerini prceptis utique pro absynthio cessante3 in cuius uicem absynthi ponthici purgati terembitique unciam thebaicam dabis4 masticis folii4 iii4 scrupulos senos4 croci scrupulos4 iii4 uini eiusmodi sextarios4 xviii4 carbones amaritudo non exigit4 ,,the ,,excerpts ,,from ,,apicius ,,by ,,vinidarius ,illustration3 ,,brevis ,,pimentorum ,manuscript of the #hth ,century4 ,from the ,codex ,salmasianus1 ,excerpts from ,apicius by ,vinidarius4 ,transcription3 ,,brevis ,,pimentorum ,,qu ,,in ,,domo ,,esse ,,debeant ,,ut ,,condimentis ,,nihil ,,desit2 crocum1 piper1 zingiber1 lasar1 folium1 baca murr1 costum1 cariofilum1 spica indica1 addena1 cardamomum1 spica nardi4 ,de seminibus hoc4 dapaber1 semen rud1 baca rut1 baca lauri1 semen aneti1 semen api1 semen feniculi1 semen ligustici1 semen eruc1 semen coriandri1 cuminum anesum1 petro silenum1 careum1 sisama ,apici excerpta4 a ,vinidario vir intut ,de siccis hoc lasaris radices1 menta1 nepeta1 saluia1 cuppressum1 oricanum1 zyniperum1 cepa gentima1 bacas timmi1 coriandrum1 piretrum1 citri fastinaca1 cepa ascalonia1 radices iunci1 anet puleium1 ciperum alium1 ospera1 samsucum1 innula1 silpium1 cardamomum4 ,de liquoribus hoc4 mel1 defritum1 carinum1 apiperium1 passum4 ,de nucleis hoc4 nuces maiores nuclos pineos ac midula aballana4 ,de pomis siccis hoc4 damascena1 datilos1 uva1 passa1 granata4 hc omnia in loco sicco pone ne odorem et virtutem perdant4 ,brevis cyborum4 caccabina minore4 ii4 caccabina fusile4 iii4 ofellas garatas4 iiii4 ofellas assas4 v4 aliter ofellas4 vi4 ofellas graton4 vii4 pisces1 scorpiones ,illustration3 ,,caccabus ,stewpot1 marmite1 or kettle4 ,with a ring base4 ,the cover fits over the mouth4 ,ntl4 ,mus41 ,naples1 #gdhac2 ,field ,m41 #bdagb4 ,,the ,,excerpts ,,from ,,apicius ,,by ,,vinidarius ,,the ,,illustrious ,,man ,apici ,excerpta ,a ,vinidario ,viro ,inlustri ,,fifth ,,century ,vinidarius1 a ,goth1 of noble birth or a scientist1 living in ,italy4 ,vinithaharjis is the native name4 ,of his time and life very little is known4 ,it appears that he was a student of ,apicius and that he made certain excerpts from that book which are preserved in the uncial codex of ,salmasius1 sc4 ,,viii1 ,paris1 lat4 #ajcah4 ,vollmer in his ,apicius commentary says that ,salmasius and his predecessors have accepted them as genuine4 ,schuch incorporated these recipes in the ,apicius text of his editions1 in appropriate places1 as he thought4 ,this course cannot be recommended1 although the recipes should form an integral part of any ,apicius edition4 ,m4 ,ihm1 who faithfully reprinted the excerpta in the ,archiv f4 lat4 ,lex4 ,,xv1 #fd1 ff4 says distinctly3 ,these excerpts have nothing to do with the ten books of ,apicius1 even if some recipes resemble each other 444 and other researchers have expressed the same opinion4 ,vollmer1 however1 does not share this view4 ,if ,i may be permitted to concur with ,vollmer1 ,i would say that the excerpts are quite ,apician in character1 and that in a sense they fill certain gaps in the ,apicius text1 although the language is strongly vulgarized which may be readily expected to be the case in the age of ,vinidarius4 ,the recipes of ,anthimus1 written around ,a4,d4 #eaa also confirm the close relation existing between ,vinidarius and ,apicius4 ,anthimus was the ,greek physician to ,theodoric ,i1 7,the ,great71 ,frankish king living in ,italy4 ,he was not acquainted with ,apicius4 ,,summary ,,of ,,spices ,,brevis ,,pimentorum #a ,,which ,,should ,,be ,,in ,,the ,,house ,,on ,,hand ,,so ,,that ,,there ,,may ,,be ,,nothing ,,wanting in the line of condiments3 ,,saffron1 ,,pepper1 ,,ginger1 ,,laser1 ,,leaves laurel-bay-nard1 ,,myrtle ,,berries1 ,,costmary1 ,,chervil #b1 ,,indian ,,spikenard1 ,,addena #c1 ,,cardamom1 ,,spikenard4 #a ,pigmentorum--specierum--spices4 ,the old pigmentum is really any coloring matter2 the word1 corrupted to pimento and pimiento is now used for sweet red pepper and also for allspice4 #b ,cariofilu--crefolium--,chrephyllon2 ,fr4 ,cerfeuille2 ,ger4 ,kerbel4 ,this should be among the herbs4 #c ,not identified4 ,,of ,,seeds to be on hand ,,de ,,seminibus ,,hoc ,,poppy ,,seed1 ,,rue ,,seed1 ,,rue ,,berries1 ,,laurel ,,berries1 ,,anise ,,seed1 ,,celery ,,seed1 ,,fennel ,,seed1 ,,lovage ,,seed1 ,,rocket ,,seed1 ,,coriander ,,seed1 ,,cumin1 ,,dill1 ,,parsley ,,seed1 ,,carraway ,,seed1 ,,sesam4 ,,of ,,dried herbs1 etc41 to be on hand ,,de ,,siccis ,,hoc ,,laser ,,root1 ,,mint1 ,,catnip1 ,,sage1 ,,cypress1 ,,origany1 ,,juniper1 ,,shallots1 ,,bacas ,,timmi #a1 ,,coriander1 ,,spanish ,,camomile1 ,,citron1 ,,parsnips1 ,,ascalonian ,,shallots1 ,,bull ,,rush ,,roots1 ,,dill1 ,,fleabane1 ,,cyprian ,,rush1 ,,garlic1 ,,legumes #b1 ,,marjoram #c1 ,,innula #d ,,silphium1 ,,cardamom4 #a ,not identified4 ,perhaps the seed of thyme1 though the word bacas would be out of place there4 #b ,ospera1 i4e41 ,osperios4 #c ,samsucu1 i4e41 sampsuchum ,elderberries8 #d ,not identified2 perhaps laurus innubus1 dried virgin laurel leaves4 ,,of ,,liquids to be on hand ,,de ,,liquoribus ,,hoc ,,honey1 ,,reduced ,,must1 ,,reduced ,,wine1 ,,apiperiu #a ,,raisin ,,wine4 #a ,not identified4 ,we take it to be honey mead1 or some other honey preparation1 maybe1 piperatum1 pepper sauce4 ,,of ,,nuts to be on hand ,,de ,,nucleis ,,hoc ,,larger ,,nuts1 ,,pine ,,nuts1 ,,almonds #a ,,hazelnuts filberts #b4 #a ,acmidula1 i4e41 amygdala4 #b ,aballana--abellana--abellin--avellana2 ,fr4 avelline4 ,,of ,,dried ,,fruits to be on hand ,,de ,,pomis ,,siccis ,,hoc ,,damascus ,,prunes1 ,,dates1 ,,raisins1 ,,pomegranates4 ,,all ,,of ,,these ,,things ,,store ,,in ,a ,,dry ,,place ,,so ,,that ,,they ,,may ,,lose ,,neither ,,flavor ,,nor other ,,virtues4 ,,summary ,,of ,,dishes #a ,,breuis ,,cyborv #a ,i4 ,,casserole ,,of ,,vegetables ,,and ,,chicken ,,caccabina ,,minore ,,ii4 ,,stuffed ,,chartreuse ,,caccabina ,,fusile ,,iii4 ,,braised ,,cutlets ,,ofellas ,,garatas ,,iv4 ,,roast ,,meat ,,balls ,,ofellas ,,assas ,v4 ,,glazed ,,cutlets ,,aliter ,,ofellas ,,vi4 ,,meat ,,balls ,,with ,,laser ,,ofellas ,,graton ,,vii4 ,,sea ,,scorpion ,,with ,,turnips ,,pisces ,,scorpiones ,,rapulatas ,,viii4 ,,any ,,kind ,,of ,,fish1 ,,fried ,,pisces ,,frixos ,,cuiuscumque ,,generis ,,ix4 ,,fried ,,fish ,,item ,,pisces ,,frixos ,x4 ,,roast ,grilled ,,fish ,,pisces ,,assos ,,xi4 ,,fried ,,fish ,,and ,,wine ,,sauce ,,pisces ,,inotogonon ,,xii4 ,,sardines1 ,,baby ,,tunny1 ,,whiting ,,sardas ,,xiii4 ,,fish ,,stewed ,,in ,,wine ,,item ,,pisces ,,inotogonon ,,xiv4 ,,stewed ,,mullet ,,with ,,dill ,,mullos ,,anetatos ,,xv4 ,,mullet1 ,,different ,,style ,,aliter ,,mullos ,,xvi4 ,,murena ,,and ,,eel ,,murenas ,,et ,,anguillas ,,xvii4 ,,spiny ,,lobster ,,and ,,squill ,,lucustas ,,et ,,isquillas ,,xviii4 ,,boiled ,,fish ,,pisces ,,elixos ,,xix4 ,a ,,dish ,,of ,,sole ,,and ,,eggs ,,patinas ,,oborum ,,xx4 ,,suckling ,,pig1 ,,coriander ,,sauce ,,porcello ,,coriandratu ,,xxi4 ,,suckling ,,pig1 ,,wine ,,sauce ,,porcello ,,in ,,occuctu ,,xxii4 ,,pork1 ,,pan ,,gravy ,,porcello ,,eo ,,iure ,,xxiii4 ,,pork ,,sprinkled ,,with ,,thyme ,,porcello ,,tymmo ,,crapsu ,,xxiv4 ,,pickled ,,pork ,,porcellu ,,exozome ,,xxv4 ,,laser sauce for ,,pork ,,porcellu ,,lasaratu ,,xxvi4 ,,sauce ,,for ,,pork ,,porcellu ,,iuscellu ,,xxvii4 ,,plain ,,lamb ,,agnu ,,simplice ,,xxviii4 ,,kid ,,and ,,laser ,,hedu ,,lasaratu ,,xxix4 ,,thrush1 ,,health ,,style ,,turdos ,,apontomenus ,,xxx4 ,,turtledoves ,,turtures ,,xxxi4 ,,sauce ,,for ,,partridge ,,ius ,,in ,,perdices #a ,brevis cyboru could be nicely and appropriately rendered with ,menu1--something minute1 short1--but this list is not a menu in our modern sense4 ,it is an enumeration of recipe names1 a summary of dishes contained in the excerpts4 ,there is considerable variation in the spelling of the names here and in the following4 ,syllables ending with u are invariably abbreviations of um4 ,i #dfh ,a ,,casserole #a ,,of ,,vegetable ,,and ,,chicken ,,caccabinam ,,minorem ,,arrange ,,different ,,kinds ,,of ,,cooked ,,vegetables ,,in ,a ,,casserole ,,with cooked ,,chicken ,,interspersed1 ,,if ,,you ,,like2 ,,season ,,with ,,broth ,,and ,,oil1 ,,set ,,to ,,boil4 ,,next ,,crush ,a ,,little ,,pepper ,,and ,,leaves1 ,,and ,,mix ,,an ,,egg ,,in ,,with ,,the ,,dressing add this to the vegetables ,,press into the casserole1 eliminating the juice #b4 #a ,the dish resembles a chartreuse4 #b ,juice should be extracted before the addition of the egg1 if the dish is to be unmoulded4 ,ia #dfi ,,the ,,same1 ,,with ,,another ,,dressing1 ,a ,,cabbage ,,chartreuse ,,alias3 ,,tritura ,,unde ,,perfundes ,,caccabinam ,,crush ,,whatever ,,quantity ,,of ,,leaves ,,is ,,required ,,with ,,chervil ,,and ,,one ,,and ,a ,,quarter ,,part ,,of ,,laurel ,,berries1 ,a ,,medium-,,sized ,,boiled ,,cabbage1 ,,coriander ,,leaves1 ,,dissolve ,,with ,,its ,,own ,,juice1 ,,steam ,,in ,,the ,,hot ,,ashes1 ,,but ,,first ,,place ,,in ,a ,,mould when stiff unmould on a platter ,,decorate1 ,,pour ,,under ,a ,,well-,,seasoned ,,sauce1 ,,and ,,so ,,serve #a4 #a ,either the vegetables and chicken of ,rx ,no4 #dfh are combined with this dressing or a pure of the above cabbage1 etc41 is made1 which will make this an integral dish4 ,the instructions are vague enough to leave room for this choice2 but there can be no doubt but what we have here a formula for a vegetable pure or a pudding1 a genuine ,chartreuse1 such as were prepared in the fancy moulds so popular in old ,rome4 ,the ,chartreuse1 then1 is not original with the vegetarian monks of the monastery by that name1 the ,carthusians4 ,,ii #dgj ,a ,,stuffed ,,chartreuse ,,caccabinam #a ,,fusilem ,take cooked ,,mallows1 ,,leeks1 ,,beets1 ,,or ,,cooked ,,cabbage ,,sprouts shoots or tender strunks ,,thrushes roast ,,and ,,quenelles ,,of ,,chicken1 ,,tidbits ,,of ,,pork ,,or ,,squab ,,chicken ,,and ,,other ,,similar ,,shreds ,,of ,,fine ,,meats ,,that ,,may ,,be ,,available2 ,,arrange ,,everything ,,alternately ,,in ,,layers in a mould or in a casserole4 ,,crush ,,pepper ,,and ,,lovage ,,with #b ,,parts ,,of ,,old ,,wine1 #a ,,part ,,broth1 #a ,,part ,,honey ,,and ,a ,,little ,,oil4 ,,taste ,,it2 ,,and ,,when ,,well ,,mixed ,,and ,,in ,,due ,,proportions ,,put ,,in ,a ,,sauce ,,pan ,,and ,,allow ,,to ,,heat ,,moderately2 ,,when ,,boiling ,,add ,a ,,pint ,,of ,,milk ,,in ,,which about eight ,,eggs ,,have ,,been ,,dissolved2 next ,,pour this spiced custard ,,over the layers of vegetables and meats1 heat slowly without allowing to boil ,,and ,,when ,,congealed ,,serve either in the casserole1 or carefully unmould the dish on a service platter #b4 #a ,it is interesting to note how the generic terms1 salacaccabia and caccabina have degenerated here4 ,in these formulas the terms have lost all resemblance to the former meaning1 the original salt meat boiled in a pot4 ,such changes are very often observed in the terminology of our modern kitchens1 in every language4 ,they make the definition of terms and the classification of subjects extremely difficult4 ,they add much to the confusion among cooks and guests in public dining places and create misunderstandings that only an expert can explain4 #b ,this dish affords an opportunity for a decorative scheme by the arrangement of the various vegetables and meats in a pleasing and artistic manner1 utilizing the various colors and shapes of the bits of food as one would use pieces of stone in a mosaic4 ,of course1 such a design can be appreciated only if the chartreuse is served unmoulded1 i4e4 if the cook succeeds in unmoulding it without damaging the structure4 ,,iii #dga ,,braised ,,cutlets ,,ofellas ,,garatas #a ,,place ,,the ,,meat ,,in ,a ,,stew ,,pan1 ,,add ,,one ,,pound #b ,,of ,,broth1 ,a ,,like ,,quantity ,,of ,,oil1 ,a ,,trifle ,,of ,,honey1 ,,and ,,thus ,,braise #c4 #a ,derived from garum or oenogarum1 the wine sauce4 ,these are supposed to be meat balls or cutlets prepared with garum1 but the garum is not mentioned in the formula4 ,this also illustrates the interesting etymology of the word4 ,it is not recognized in every-day ancient language because it is a typical technical term1 the much complained-of lingua culinaria4 ,we find1 therefore1 that--at least in this instance--garum no longer stands for a sauce made from the fish1 garus1 but that garum has become a generic term for certain kinds of sauces4 ,danneil renders garatus with lasaratus1 which is clearly out of place4 #b ,in this instance1 and in several others1 and also according to ,sueton4 ,cs4 fluids were weighed4 ,what idea could be more practical1 useful and more modern than this8 ,sheer commercial greed1 stubbornness1 indolence have thus far made futile all efforts towards more progressive methods in handling food stuffs1 particularly in the weighing of them and in selling them by their weight4 ,present market methods are very chaotic1 and are kept purposely so to the detriment of the buyer4 #c ,the original3 et sic frigis4--,frigo is equivalent to frying1 drying1 parching2 the word here has taken on a broader meaning1 because the frying process is clearly out of question here4 ,it appears that the terminology of frigo and that of asso in the next formula1 has not been clearly defined4 ,as a matter of fact1 not many modern cooks today are able to give a clear definition of such terms as frying1 broiling1 roasting1 braising1 baking1 which are thus subject to various interpretations4 ,,iv #dgb ,,roast ,,meat ,,balls ,,ofellas ,,assas ,,meatballs previously saut1 ,,carefully ,,prepared1 ,,arrange ,,in ,a ,,shallow ,,stew ,,pan ,,and ,,braise ,,them ,,in ,,wine ,,sauce2 ,,afterwards ,,serve ,,them ,,in ,,the ,,same ,,sauce ,,or ,,gravy1 ,,sprinkled ,,with ,,pepper4 ,v #dgc ,,glazed ,,cutlets ,,aliter ,,ofellas ,,the ,,meat ,,pieces ,,are ,,braised #a ,,in ,,broth ,,and ,,are ,,glazed #b ,,with ,,hot ,,honey #c ,,and ,,thus ,,served4 #a ,cf4 note #c to ,excerpta ,,iii4 #b unguantur4 #c ,dann4 oil2 ,g4-,v4 melle--honey4 ,it is quite common to use honey for glazing foods4 ,today we sprinkle meats 7ham7 with sugar1 exposing it to the open heat to melt it2 the sugar thus forms a glaze or crust4 ,,vi #dgd ,,meat ,,balls ,,with ,,laser ,,ofellas ,,garatas #a ,,laser1 ,,ginger1 ,,cardamom1 ,,and ,a ,,dash ,,of ,,broth2 ,,crush ,,this ,,all1 ,,mix ,,well1 ,,and ,,cook ,,the ,,meat ,,ball ,,therein #b4 #a ,cf4 ,summary of ,dishes1 and note #a to ,excerpta ,,iii4 #b ,dann4 adds cumin1 due perhaps to the faulty reading of the sentence1 misces cum his omnibus tritis1 etc4 ,,vii #dge ,,sea-,,scorpion ,,with ,,turnips ,,pisces ,,scorpiones ,,rapulatos #a ,,cook the fish ,,in ,,broth ,,and ,,oil1 ,,retire ,,when ,,half ,,done3 ,,soak ,,boiled ,,turnips1 ,,chop ,,very ,,fine ,,and ,,squeeze ,,them ,,in ,,your ,,hands ,,so ,,that ,,they ,,have ,,no ,,more ,,moisture ,,in ,,them2 ,,then ,,combine ,,them ,,with ,,the ,,fish ,,and ,,let ,,them ,,simmer ,,with ,,plenty ,,of ,,oil3 ,,and ,,while ,,this ,,cooks1 ,,crush ,,cumin1 ,,half ,,of ,,that ,,amount ,,of ,,laurel ,,berries1 ,,and1 ,,because ,,of ,,the ,,color1 ,,add ,,saffron2 ,,bind ,,with ,,rice ,,flour ,,to ,,give ,,it ,,the ,,right ,,consistency4 ,,add ,a ,,dash ,,of ,,vinegar ,,and ,,serve4 #a rapa1 rapum3 white turnip1 rape2 turniped4 ,,viii #dgf ,sauce for ,,any ,,kind ,,of ,,fish1 ,,fried ,,make ,,thus3 ,,pisces ,,frixos ,,cuiuscumque ,,generis ,,crush ,,pepper1 ,,coriander ,,seed1 ,,laser ,,root1 ,,origany1 ,,rue1 ,,figdates1 ,,moisten ,,with ,,vinegar1 ,,oil1 ,,broth1 ,,adding ,,reduced ,,must1 ,,all ,,this ,,prepare ,,and ,,mix ,,carefully1 ,,place ,,in ,,small ,,casserole ,,to ,,heat4 ,,when ,,thoroughly ,,heated1 ,,pour ,,over ,,the ,,fried ,,fish1 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 ,,ix #dgg ,sauce for ,,same ,,fried ,,fish ,,make ,,thus3 ,,item ,,pisces ,,frixos ,,crush ,,pepper1 ,,lovage #a1 ,,laurel ,,berries1 ,,coriander1 ,,and ,,moisten ,,with ,,honey1 ,,broth #b1 ,,wine1 ,,raisin ,,wine1 ,,or ,,reduced ,,spiced ,,wine2 ,,cook ,,this ,,on ,a ,,slow ,,fire1 ,,bind ,,with ,,rice ,,flour ,,and ,,serve4 #a ,sch4 ligisticum4 #b ,wanting in ,sch4 ,x #dgh ,sauce for ,,roast ,,fish #a ,,pisces ,,assos ,,crush ,,pepper1 ,,lovage1 ,,satury1 ,,dry ,,onions1 ,,moisten ,,with ,,vinegar1 ,,add ,,figdates1 ,,dill1 ,,yolks ,,of ,,egg1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil1 ,,reduced ,,must2 ,,all ,,this ,,mix ,,thoroughly ,,and ,,underlay the fish with it4 #a ,the fish was probably broiled on the craticula 7see our illustration74 ,the nature of this sauce is not quite clear4 ,if properly handled1 it might turn out to be a highly seasoned mayonnaise1 or a vinaigrette1 depending on the mode of manipulation2 either would be suitable for fried or broiled fish4 ,,xi #dgi ,,fish ,,and ,,wine ,,sauce ,,pisces ,,oe,,noteganon #a ,,fry ,,the ,,fish2 ,,crush ,,pepper1 ,,lovage1 ,,rue1 ,,green ,,herbs1 ,,dry ,,onions1 ,,add ,,oil wine ,,broth ,,and ,,serve4 #a ,ihm and ,g4-,v4 oenoteganon2 inotogono and in the ,summary of ,dishes inotogonon2 ,sch4 eleogaro4 ,rather an obscure term1 owing to the diversity of spelling4 ,we would call it a dish stewed in or prepared with wine1 although wine is absent in the present formula4 ,however1 it is given in ,,xiii1 which bears the same name4 ,dann4 is obviously mistaken in styling this preparation oil broth4 ,,xii #dhj ,cold ,sauce for ,,sardines ,,make ,,thus3 ,,sardas #a ,,sic ,,facies ,,crush ,,pepper1 ,,lovage ,,seed1 ,,origany1 ,,dry ,,onions1 ,,hard ,,boiled ,,yolks1 ,,vinegar1 ,,oil2 ,,this ,,must ,,be ,,combined ,,into ,,one #b ,,and ,,underlaid4 #a ,a kind of small tunny1 which1 like our herring1 used to be pickled or salt1 corresponding to the anchovy4 ,a sardine1 from the island of ,sardinia2 ,sardus1 the inhabitant of ,sardinia4 #b ,the absence of detailed instructions as to the manipulation of the yolks1 oil and vinegar is regrettable2 upon them depends the certainty or uncertainty of whether the ancients had our modern mayonnaise4 ,,xiii #dha ,,fish ,,stewed ,,in ,,wine ,,pisces ,,oe,,noteganon #a ,,raw ,,fish ,,any ,,kind ,,you ,,prefer1 ,,wash prepare1 cut into handy size ,,arrange ,,in ,a ,,sauce ,,pan2 ,,add ,,oil1 ,,broth1 ,,vinegar1 ,a ,,bunch ,,of ,,leeks ,,and fresh ,,coriander1 ,,and ,,cook3 ,meanwhile ,,crush ,,pepper1 ,,origany1 ,,lovage ,,with ,,the ,,bunches ,,of ,,leeks ,,and ,,coriander ,,which ,,you ,,have ,,cooked with the fish ,,and ,,pour this preparation ,,into ,,the ,,sauce ,,pan4 ,when the fish is done1 retire it and arrange the pieces in the serving dish1 casserole1 bowl or platter ,,bring ,,the ,,residue ,,in ,,the ,,sauce ,,pan ,,to ,a ,,boiling ,,point1 ,,allow ,,it ,,to ,,reduce ,,slowly ,,to ,,the ,,right ,,consistency ,strain the sauce of the fish ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,cf4 note to ,,xi4 ,this oenoteganon resembles the ,bouillabaisse1 the famous ,marseilles fish chowder4 ,in addition to the above manner it is flavored with saffron4 ,an excellent dish1 especially with the judicious addition of onions1 parsley1 a suspicion of garlic and small sippets of toasted bread4 ,,xiv #dhb ,,mullet ,,stewed ,,with ,,dill ,,make ,,thus3 ,,mullos ,,anethatos #a ,,sic ,,facies ,,prepare ,,the ,,fish clean1 wash1 trim1 cut into pieces ,,and ,,place ,,in ,a ,,sauce ,,pan1 ,,adding ,,oil1 ,,broth1 ,,wine1 ,,bunches ,,of ,,leeks1 fresh ,,coriander1 fresh dill2 ,,place ,,on ,,fire ,,to ,,cook4 ,meanwhile ,,put ,,pepper ,,in ,,the ,,mortar1 ,,pound ,,it1 ,,add ,,oil1 ,,and ,,one ,,part ,,of ,,vinegar ,,and ,,raisin ,,wine ,,to ,,taste4 ,this preparation ,,transfer ,,into ,a ,,sauce ,,pan1 ,,place ,,on ,,the ,,fire ,,to ,,heat1 ,,tie ,,with ,,roux1 ,,add ,,to ,,the ,,fish ,,in ,,the ,,sauce ,,pan4 ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,from anethus--dill--which is omitted in formula4 ,sch4 anecatos1 i4e4 submersos1 because the original fails to state the dill in the formula4 ,such conjecture is not justified4 ,,xv #dhc ,,mullet ,,another ,,style ,,aliter ,,mullos ,,scrape1 ,,wash1 ,,place the fish ,,in ,a ,,sauce ,,pan1 ,,add ,,oil1 ,,broth1 ,,wine ,,and ,a ,,bunch ,,of ,,leeks ,,and fresh ,,coriander ,,to ,,the ,,mess1 ,,set ,,on ,,the ,,fire ,,to ,,cook4 ,,crush ,,pepper1 ,,lovage1 ,,origany1 ,,moisten ,,with ,,some ,,of ,,the ,,fish',s ,,own ,,liquor from the sauce pan ,,add ,,raisin ,,wine ,,to ,,taste1 ,,put ,,it ,,into ,a ,,pot ,,and ,,on ,,the ,,fire ,,to ,,heat2 ,,tie ,,with ,,roux ,,and ,,presently ,,add ,,it ,,to ,,the ,,contents ,,in ,,the ,,sauce ,,pan #a ,,sprinkle ,,with ,,pepper ,,and ,,serve4 #a ,it appears that the patina mentioned in this and in the foregoing formula is either a finely wrought metal sauce pan or chafing dish1 or a plainer cumana1 an earthenware casserole2 either of which may be used for service at the table4 ,it may be noticed how this manner of preparing fish has a tendency to preserve all the savory flavors and juices of the fish1 a process in this respect both rational and economical4 ,,xvi #dhd ,,murena #a1 ,,eel #b ,,or ,,mullet ,,make ,,thus3 ,,murenam ,,aut ,,anguillas ,,vel ,,mullos ,,sic ,,facies ,,clean ,,the ,,fish ,,and ,,carefully ,,place ,,in ,a ,,sauce ,,pan4 ,,in ,,the ,,mortar ,,put ,,pepper1 ,,lovage1 ,,origany1 ,,mint1 ,,dry ,,onions1 ,,crush1 ,,moisten ,,with ,a ,,small ,,glass ,,of ,,wine1 ,,half ,,of ,,that ,,of ,,broth1 ,,and ,,of ,,honey ,,one ,,third ,,part1 ,,and ,a ,,moderate ,,amount ,,of ,,reduced ,,must1 ,,say ,a ,,spoonful4 ,,it ,,is ,,necessary ,,that ,,the ,,fish ,,be ,,entirely ,,covered ,,by ,,this ,,liquor ,,so ,,that ,,there ,,may ,,be ,,sufficient ,,juice ,,during ,,the ,,cooking4 #a ,the ancients considered the murena one of the finest of fish2 the best were brought from the straits of ,sicily4 ,rich ,romans kept them alive in their fish ponds1 often large and elaborate marble basins called1 piscina1 fattened the fish1 kept it ready for use4 ,pollio fattened murenas on human flesh1 killing a slave on the slightest provocation and throwing the body into the fish pond2 he would eat only the liver of such murenas4 ,this is the only case of such cruelty on record1 and it has often been cited and exaggerated4 #b ,perhaps the sea-eel1 or conger1 according to ,dann4 ,also very much esteemed4 ,the witty ,plautus names a cook in one of his comedies ,congrio1 because the fellow was slippery4 ,,xvii #dhe ,dressing for ,,spiny ,,lobster 7,,and ,,squill7 ,,locustam 7,,et ,,scillam7 #a ,,crush ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,pour ,,in ,,vinegar1 ,,broth1 ,,yolks ,,of hard boiled ,,eggs1 ,,mix ,,well ,,together #b ,,and ,,dress the boiled shellfish meat with it ,,and ,,serve4 #a ,cf4 ,summary of ,dishes4 #b ,another of ,apicii hasty and laconic formul4 ,no indication as to how to use the ingredients named4 ,according to our notion of eating1 there is only one way3 ,the shellfish is boiled in aromatic water1 allowed to cool off2 the meat is then taken out of the shells2 the above named ingredients are combined in a manner of a mayonnaise or a vinaigrette1 although the necessary oil is not mentioned here4 ,the dressing is poured over the shellfish meat1 and the result is a sort of salad or cocktail as we have today4 ,,xviii #dhf ,sauce ,,for ,,boiled ,,fish ,,in ,,piscibus ,,elixis ,,crush ,,pepper1 ,,lovage1 ,,celery ,,seed1 ,,origany ,,which ,,moisten ,,with ,,vinegar2 ,,add ,,pine ,,nuts1 ,,figdates #a ,,in ,,sufficient ,,quantity1 ,,honey1 ,,vinegar1 ,,broth1 ,,mustard1 ,,mix ,,and ,,combine ,,properly ,,and ,,bring ,,forth4 #a ,dann4 is undecided as to whether this is dates or date wine2 ,goll4 thinks it is mustard seed1 which is not so bad gastronomically2 but the original leaves no room for any doubt4 ,,xix #dhg ,a ,,dish ,,of ,,sole ,,with ,,eggs ,,patina ,,solearum ,,ex ,,ovis ,,scale skin ,,clean the soles1 ,,place ,,in ,a shallow ,,sauce ,,pan1 ,,add ,,broth1 ,,oil white ,,wine1 ,a ,,bunch ,,of ,,leeks ,,and ,,coriander ,,seed1 ,,place ,,on ,,fire ,,to ,,cook1 ,,grind ,a ,,little ,,pepper1 ,,origany1 ,,moisten ,,with ,,the ,,fish ,,liquor from the sauce pan4 ,,take #aj ,,raw ,,eggs1 ,,beat ,,them ,,and ,,mix ,,with ,,the ,,remaining ,,liquor2 ,,put ,,it ,,all ,,back ,,over ,,the ,,fish1 ,,and ,,on ,a ,,slow ,,fire ,,allow ,,to ,,heat without boiling ,,and ,,thicken ,,to ,,the ,,right ,,consistency2 ,,sprinkle ,,with ,,pepper #a4 #a ,very similar to ,sole au vin blanc4 ,cf4 ,rx ,no4 #aee4 ,,xx #dhh ,,suckling ,,pig1 ,,coriander ,,sauce ,,porcellum ,,coriandratum ,,roast ,,the ,,pig ,,carefully2 ,,make ,,thus ,a ,,mortar ,,mixture3 ,,pound ,,pepper1 ,,dill1 ,,origany1 ,,green ,,coriander1 ,,moisten ,,with ,,honey1 ,,wine1 ,,broth1 ,,oil1 ,,vinegar1 ,,reduced ,,must4 ,,all ,,of ,,this ,,when ,,hot ,,pour ,,over the roast ,,sprinkle ,,raisins1 ,,pine ,,nuts ,,and ,,chopped ,,onions ,,over ,,and ,,so ,,serve4 ,,xxi #dhi ,,suckling ,,pig1 ,,wine ,,sauce ,,porcellum ,,nococtum #a ,,take ,,the ,,pig1 ,,garnish with a marinade of herbs1 etc4 ,,cook roast ,,it ,,with ,,oil ,,and ,,broth4 ,,when ,,done1 ,,put ,,in ,,the ,,mortar ,,pepper1 ,,rue1 ,,laurel ,,berries1 ,,broth1 ,,raisin ,,wine ,,or ,,reduced ,,wine1 ,,old ,,wine1 ,,crush ,,all1 ,,mix ,,and ,,prepare ,,to ,a ,,point2 ,,dress ,,the ,,pig ,,on ,a ,,showy ,,service #b ,,platter ,,and ,,serve4 #a i4e4 oenococtum1 cooked or prepared in wine sauce4 #b ,dann4 is of the opinion that the pig is cooked in a copper vessel1 because the instructions are to serve it in patinam aheneam4 ,,xxii #dij ,,pig1 ,,pan ,,gravy ,,porcellum ,,eo ,,iure ,,roast ,,the ,,pig ,,in ,,its ,,own ,,juice2 when done ,,retire2 ,,bind ,,the ,,gravy ,,with ,,roux2 strain ,,put ,,in ,a ,,sauce ,,boat ,,and ,,serve4 ,,xxiii #dia ,,pig ,,sprinkled ,,with ,,thyme ,,porcellum ,,thymo ,,sparsum ,,milk-,,fed ,,pig1 ,,killed ,,on ,,the ,,previous ,,day1 ,,boil ,,with ,,salt ,,and ,,dill2 ,,transfer ,,it ,,into ,,cold ,,water1 ,,carefully ,,keeping ,,it ,,submerged1 ,,to ,,preserve ,,its ,,whiteness4 ,,thereupon make a cold dressing of the following ,,green ,,savory ,,herbs1 fresh ,,thyme1 ,a ,,little ,,fleabane1 ,,hard ,,boiled ,,eggs1 ,,onions1 everything ,,chopped ,,fine1 ,,sprinkle ,,everything over the pig which has been taken out of the water and allowed to drip off ,,and ,,season ,,with ,a ,,pint ,,of ,,broth1 ,,one ,,measure ,,of ,,oil1 ,,one ,,of ,,raisin ,,wine1 ,,and ,,so ,,present ,,it #a4 #a ,we would first mix the liquid components of this dressing with the chopped ingredients and then spread the finished dressing over the pig4 ,our author1 no doubt1 had this very process in mind4 ,,xxiv #dib ,,pickled ,,suckling ,,pig ,,porcellum ,,oxyzomum #a ,,garnish prepare and marinate ,,the ,,pig ,,correctly ,,and ,,place ,,it ,,in ,a ,,liquor ,,prepared ,,as ,,follows3 ,,put ,,in ,,the ,,mortar #ej ,,grains ,,of ,,pepper1 ,,as ,,much ,,honey #b ,,as ,,is ,,required1 #c ,,dry ,,onions1 ,a ,,little ,,green ,,or ,,dry ,,coriander1 ,a ,,pint ,,of ,,broth1 #a ,,sextarius ,,of ,,oil1 #a ,,pint ,,of ,,water2 all this ,,put ,,in ,a ,,stew ,,pan braisire ,,place ,,the ,,pig ,,in ,,it2 ,,when ,,it ,,commences ,,to ,,boil1 ,,stir ,,the ,,gravy ,,quite ,,frequently #c ,,so ,,as ,,to ,,thicken ,,it4 ,,should ,,the ,,broth ,,thus ,,be ,,reduced by evaporation ,,add ,,another ,,pint ,,of ,,water4 ,,in ,,this ,,manner ,,cook braise ,,the ,,pig ,,to ,,perfection ,,and ,,serve ,,it4 #a exodionum1 and in the ,summary of ,dishes1 exozome1 i4e4 oxyzomum4 ,it is curious to note the various spellings and meanings of oxyzomum4 ,this is supposed to be a sour sauce or an acid preparation of some kind1 yet this recipe does not mention acids4 ,in fact1 the presence of honey would make it a sweet preparation4 ,we take it1 the garnish contains the necessary vinegar or other acids such as lemon juice1 wine1 etc4 ,oxyzomum is properly rendered pickle4 #b ,dann4 oil1 occurring twice in his version4 #c spius2 ,dann4 confusing spe with cpa1 renders this onions sauce4 ,the same occurs to him in ,,xxvii4 ,,xxv #dic ,,pig ,,with ,,laser ,,porcellum ,,lasaratum ,,in ,,the ,,mortar ,,pound ,,pepper1 ,,lovage1 ,,carraway1 ,a ,,little ,,cumin1 ,,live ,,laser1 ,,laser ,,root1 ,,moisten ,,with ,,vinegar1 ,,add ,,pine ,,nuts1 ,,figdates1 ,,honey1 ,,vinegar1 ,,broth1 ,,prepared ,,mustard1 ,,finish ,,with ,,oil ,,to ,,taste1 ,,and ,,pour ,,over the roast pig4 ,,xxvi #did ,,pig ,,in ,,sauce ,,porcellum ,,iuscellatum ,,in ,,the ,,mortar ,,put ,,pepper1 ,,lovage1 ,,or ,,anise1 ,,coriander1 ,,rue1 ,a ,,laurel ,,berry1 ,,pound all1 ,,moistening ,,with ,,broth1 add ,,leeks1 ,,raisin ,,wine1 ,,or ,a ,,little ,,honey1 ,a ,,little ,,wine1 ,,and ,a ,,like ,,amount ,,of ,,oil4 ,,when ,,this ,,has ,,been ,,cooked ,,tie ,,with ,,roux4 ,,xxvii #die ,,plain ,,lamb #a ,,agnum ,,simplicem ,,of ,,the ,,skinned ,,lamb ,,make ,,small ,,cutlets ,,which ,,wash ,,carefully ,,and ,,arrange ,,in ,a ,,sauce ,,pan1 ,,add ,,oil1 ,,broth1 ,,wine1 ,,leeks1 ,,coriander ,,cut ,,with ,,the ,,knife2 ,,when ,,it ,,commences ,,to ,,boil1 ,,stir ,,very ,,frequently #b ,,and ,,serve4 #a ,unquestionably the ancient equivalent for ,irish ,stew4 #b ,cf4 note #c to ,rx #dib1 ,,xxiv2 the presence of onion1 however1 would do no harm here4 ,,xxviii #dif ,,kid ,,with ,,laser ,h,,dum ,,lasaratum ,,the ,,well-,,cleaned ,,guts ,,of ,a ,,kid ,,fill ,,with a preparation of ,,pepper1 ,,broth1 ,,laser1 ,,oil #a1 ,,and ,,put ,,them ,,back ,,into ,,the ,,carcass ,,which ,,sew ,,tightly ,,and ,,thus ,,cook roast ,,the ,,kid whole4 ,,when ,,done ,,put ,,in ,,the ,,mortar ,,rue1 ,,laurel ,,berries1 ,,and ,,then ,,serve ,,the ,,kid ,,which ,,meanwhile ,,has ,,been ,,retired ,,from ,,the ,,pot ,,with ,,its ,,own ,,drippings ,,or ,,gravy4 #a ,there being only liquids for this filling of the guts1 a more solid substance1 such as pork forcemeat1 eggs1 or cereals would be required to make an acceptable filling for the casings of the kid4 ,furthermore sausage1 for such is this in fact1 must be thoroughly cooked before it can be used for the filling of the carcass1 as not sufficient heat would penetrate the interior during the roasting to cook any raw dressing4 ,,xxix #dig ,,thrush ,,la ,,sant ,,turdos ,,hapantamynos #a ,,crush ,,pepper1 ,,laser1 ,,laurel ,,berry1 ,,mix ,,in ,,cumin #b ,,garum ,,and ,,stuff ,,the ,,thrush with this preparation1 #c ,,through ,,the ,,throat #d1 ,,tying ,,them ,,with ,a ,,string4 ,,thereupon ,,make ,,this ,,preparation ,,in ,,which ,,they ,,are ,,cooked3 ,,consisting ,,of ,,oil1 ,,salt1 ,,water #e1 ,,dill ,,and ,,heads ,,of ,,leeks4 #a ,cf4 ,summary of ,dishes2 term not identified1 derived from the ,greek1 meaning to drive away all stomach ills4 #b ,we use juniper berries today instead of cumin4 #c ,cf4 note to ,rx #dif1 ,,xxviii4 #d ,thrush and other game birds of such small size are not emptied in the usual way3 they are cooked with the entrails1 or1 the intestines are taken out1 seasoned1 saut1 and are either put back into the carcasses1 or are served separately on bread croutons4 ,in this instance1 the necessary seasoning is introduced through the throat1 a most ingenious idea that can only occur to ,apicius4 #e ,in other instances we have pointed out where a small amount of water was used to clarify the oil used for frying foods4 ,the presence here of water leads us to believe that the thrush were not cooked1 i4e4 boiled but that they were fried in a generous amount of oil2 this would make the ancient process remarkably similar to the present ,european way of preparing thrush or fieldfare1 or similar game birds4 ,for water used to clarify oil see note #c to ,rx ,no4 #bej4 ,,xxx #dih ,,turtledoves ,,turtures ,,open ,,them1 ,,prepare marinate ,,carefully2 ,,crush ,,pepper1 ,,laser1 ,a ,,little ,,broth1 ,,immerse ,,the ,,doves ,,in ,,this ,,preparation ,,so ,,that ,,it ,,will ,,be ,,absorbed ,,by ,,them1 ,,and ,,thus ,,roast ,,them4 ,,xxxi #dii ,,sauce ,,for ,,partridge #a ,,ius ,,in ,,perdices ,,crush ,,in ,,the ,,mortar ,,pepper1 ,,celery1 ,,mint1 ,,and ,,rue2 ,,moisten ,,with ,,vinegar1 ,,add ,,figdate wine1 ,,honey1 ,,vinegar1 ,,broth1 ,,oil2 ,,let ,,it ,,boil ,,likewise ,,and ,,serve4 #a ,this formula evidently is a fragment4 ,,end ,,of ,,the ,,summary ,,of ,,dishes of the ,excerpts of ,vinidarius ,,expli cit ,,breuis ,,ciborum ,,end ,,of ,,the ,,recipes ,,of ,,apicius ,illustration3 ,,title ,,page1 ,,lister ,,edition1 ,,amsterdam1 #agji ,lister's second edition was printed at ,amsterdam1 #agji1 by very able printers1 the ,jansson-,wsbergs4 ,it is a very worthy book in every respect which1 as ,m4 ,grsse says in ,trsor des livres rares et prcieux1 may be included in the collection of the ,variorum4 ,transcription3 ,,apicii ,c,,oe,,lii ,,de ,,opsoniis ,,et ,,condimentis1 ,sive ,,arte ,,coquinaria1 ,,libri ,,decem4 ,cum ,annotationibus ,,martini ,,lister1 ,medicis domesticis ,serenissim ,majestatis ,regin ,ann1 ,,et ,notis selectioribus1 variisque lectionibus integris1 ,,humelbergii1 ,,barthii1 ,,reinesii1 ,a4 ,,van ,,der ,,linden1 ,,aliorum1 ut ,variarum ,lectionum ,libello4 ,,editio ,,secunda4 ,longe auctior atque emendatior4 ,decoration ,,amstelodami1 ,apud ,,janssonio-,w,,sbergios ,,mdccix4 ,,apiciana ,illustration3 ,,diagram of ,apicius ,manuscripts and ,printed ,editions1 showing relation to each other and indicating the sources of the present translation4 ,transcription3 ,,ms ,,ms ,,ms ,,rome ,the ,vatican ,vrbin-----,,archetypus ,,fuldensis ------,now in lat4 #aadf 99 ,,new ,,york ,,city 99 ,formerly in the ,monastery 99 #ith ,century of ,fulda4 ,probably formerly written prior to the ,,cheltenham #ith ,century ,bibl4 ,phillipps 7now lost7 #bge #ith ,century _/ --------- _/ ,,ms ,,ms4 ,,paris lat4 #ajcah _/ ,,paris ,apici ,excerpta a _/ lat4 #hbji ,vinidario v4i4 #hth _/ #aeth ,cent4 _/ century _/ --------- _/ ------ _/--------------- --- _/ ----------- ,,ms ,,florence _/ ,laur4 #gc4bj _/ #aeth _/ century --------- _/ --------- ----------- ,,ms _/ ,the ,,munich ,,humelberg ------------ lat4 #gef ,,edition ,,ms ,critinus ,zrich ,,rome1 ,vat #adfi ,a4,d4 #aedb lat4 #aade --------- --------- #aeth century ------------ ---------- ------------ ,,ms ,,editio ,,florence ,,princeps ------------ ,laur4 4444,venice1 ca4 ,the ,strozz4 #fg #adhe-adij ,,lister #aeth cent from unknown ,,editions ---------- codex ,london1 #agje 7,honterus87 ,amsterdam ------------ #agji ------------ --------- ,,ms ,,florence ,ricc4 #ada _/ #aeth _/ century _/ --------- _/ _/ --------- ----------- _/ _/ ,,ms ,the _/ _/ ,,florence ,,lancilotus- _/ _/ ,ricc4 #fbb ----,,signerre ----------------- #aeth ,,editions1 _/ _/ century ,milan _/ _/ --------- #adij 787 _/ _/ #adih _/ _/ ----------- _/ _/ _/ ---------- --------- ,,ms ,the ,,oxford ,,bernhold ,bodl4 ,can4 ,editions lat4 #afc #aghg-ahjj #adij --------- ---------- ----------- ---------- ,the ,the ---------- ,,torinus ,,schuch ,,ms ,,editions3 ,,editions ,,oxford 4444,basel-,lyons ,heidelberg ,bodl4 ,ad #aeda #ahfg-ahgd ,b4 #aaj from codex ---------- #aeth cent4 found by ------------ ---------- ,torinus ----------- --------- -------- ,,ms ,the ,,cesena ,,baseggio #aea4 mun4 ----,edition1 #adth ,venice century #aheb ------------------- --------- -------- _/ --------- -----------_/ ----------- ,,ms ,the ,the ,,rome1 ,vat ,,giarratano---------------------,,vehli ng lat4 #fhjc ,,volmer ,,translation #aeth ,edition ,chicago century ,leipzig #aibf --------- #aibb ----------- ----------- ,illustration3 ,,incipit ,,conditum ,,paradoxum ,opening recipe ,no4 #a1 ,book #a1 ,apicius4 ,from the manuscript of the #ith century in the ,library of the ,vatican at ,rome4 ,,apiciana ,a ,bibliography of ,apician ,manuscripts and ,printed ,editions ,a4 ,,manuscripts ,,summary ,,of ,,manuscripts ,,location ,,no4 ,,of ,,ms4 ,,books ,new ,york1 ,i #a ,rome1 ,,ii1 ,,iv and ,,xvii #c ,paris1 ,,iii and ,v #b ,florence1 ,,vi1 ,,vii1 ,,viii and ,,ix #d ,oxford1 ,x and ,,xi #b ,cesena1 ,,xii #a ,munich1 ,,xviii #a ,not accounted for1 ,,xiii1 ,,xiv1 ,,xv1 ,,xvi #d -- ,total of manuscript books #ah 7,doubtful as to present location1 the ,codex ,humelbergii1 cf4 ,,xi1 ,oxford7 ,,description ,,of ,,manuscripts ,i1 #i,,th ,,century ,new ,york1 ,library of the ,academy of ,medicine1 until #aicj in ,cheltenham1 ,gloucester1 ,biblioth4 ,phillipps1 #bge1 in the library of ,sir ,thomas ,phillipps1 a codex ca4 ,ninth century1 #dto1 parchment1 #bge pp41 originally bound up with ,phill4 #chf1 which is said to have come from the ,benedictine ,abbey of ,st4 ,ghislain1 founded at the end of the #gth century in the diocese of ,cambrai2 partly in ,continental1 but mostly in ,anglo-,saxon minuscle of the #ith century1 not unlike the ,anglo-,saxon minuscle of ,fulda4 ,title missing4 ,cf4 ,vollmer1 ,studien1 pp4 #e-f4 ,the writer who has hastily inspected the manuscript in #aica is of the opinion that three different hands wrote this book4 ,part of the index is gone1 too4 ,the book commences with lib4 ,,vii of the index4 ,bound in an #ahth century ,french full leather binding4 ,it was brought to ,america by ,dr4 ,margaret ,b4 ,wilson and presented to the library of the ,a4 of ,m4 in #aica4 ,,ii1 #i,,th ,,century ,rome1 ,vatican ,library4 ,vat4 ,vrbinas1 lat4 #aadf1 ,ninth century4 #eh sheets1 #b blanks in the beginning and #b at the end4 ,size #bc4ge #ah4ge cm41 heavy parchment1 #bj-ba lines to the page1 not numbered4 ,sheet #a ,r1 illuminated by square panel in purple and gold letters 7capit4 quadr47 ,,in,c,p ,,api ,c --,nothing else4 ,sheet #a ,v--#c ,r the title1 ,,epim e ,,les ,,li ,,ber ,i1 and the titles of ,book ,i1 illuminated with columns1 flowers and birds4 ,sheet #c ,r between the foot of the columns ,,explicivnt ,,capitvla4 ,sheet #c ,v a panel in purple similar to sheet #a ,r with inscription1 ,,in,c,p ,,condit,v ,,paradox,v4 ,sheet #d ,r commences the text with the title1 ,i1 ,conditum ,paradoxum4 ,captions1 marginal figures and initials in red4 ,the captions are written in good uncials throughout1 the first text words usually in half uncials1 continuing in an even and beautiful minuscle4 ,the ,explicits and ,incipits invariably in capitalis rustica4 ,sheet #eh ,v end of text with ,,explicit ,,liber ,x4 ,traube1 ,vollmer and others believe that this manuscript was written in or in the vicinity of ,tours in the #ith century4 ,,iii1 #h,,th ,,century ,paris1 lat4 #ajcah4 #hth century4 ,codex ,salmasianus1 pp4 #aif-bjc1 ,apici excerpta a ,vinidario vir4 inl4 7,see illustration47 ,excerpts from ,apicius1 #ca formul not found in the traditional ,apicius and quite different in character4 ,cf4 ,notes on ,vinidarius1 preceding the ,excerpta which follow the end of ,book ,x of ,apicius4 ,,iv1 #ae,,th ,,century ,rome1 ,vatican ,library1 ,vat4 ,vrbinas1 lat4 #aade1 parchment1 #aeth century4 #ea sheets1 #bj lines to the page1 title1 ,apicius4 ,v1 #ae,,th ,,century ,paris1 lat4 #hbji1 paper1 #aeth century4 #aca sheets1 #cj lines to the page4 ,,vi1 #ae,,th ,,century ,florence1 ,laur4 #gc1 #bj4 #aeth century4 #hd sheets1 #bf lines to the page4 ,,vii1 #ae,,th ,,century ,florence1 ,laur4 ,strozz4 #fg1 #aeth century4 #ej sheets1 #bc lines to the page4 ,title1 ,apicius4 ,,viii1 #ae,,th ,,century ,florence1 ,riccardianus1 #ada 7,l ,,iii #bi71 paper1 #agi sheets1 irregular number of lines1 pp4 #abc-agi1 ,apicius4 #aeth century4 ,,ix1 #adfb ,florence1 ,riccardianus1 #ffb 7,m ,i #bf71 finished ,april #dth1 #adfb1 paper1 #gi sheets1 #bf lines to the page4 ,pp4 #da-gi ,apicius1 written by ,pascutius ,sabinus1 ,bologna1 #adfb4 ,x1 #adij ,oxford1 ,bodl4 ,canon1 lat4 #afh #dto min4 #gh pp4 dated ,may #bhth1 #adij4 7,in fine7 scriptum per me ,petrum ,antonium ,salandum ,reginensem die xxviii ,maii ,,mcccclxxxx4 ,,xi1 #ae,,th ,,century ,oxford1 ,bodl4 ,add4 ,b #aaj1 #aeth century1 ,italian1 cf4 ,h4 ,schenkl1 ,bibl4 ,britann4 ,i4 p4 #gi n4 #chd and ,f4 ,madan1 ,a ,summary ,catalogue of ,western ,mss4 in the ,bodleian ,library1 ,oxford1 #aije1 p4 #ffj4 ,vollmer says that this ,ms4 belonged to a son of ,humelbergius1 as proven by ,p4 ,lehmann4 ,,xii1 #ad,,th ,,century ,cesena1 bibl4 municip41 #adth century4 ,,xiii ,a manuscript in the library of the ,sforza brothers at ,pesaro which burned in #aead1 known only from the catalogue4 ,cf4 ,a4 ,vernarecci1 ,la ,libreria di ,gio4 ,sforza in ,archivio storico per le ,marche e l',umbria1 ,,iii1 #ahhf1 #eah1 #gij4 ,,xiv ,a manuscript used by ,bonifaz ,amerbach and ,joh4 ,sichardus4 ,cf4 ,p4 ,lehman1 ,joh4 ,sichardus1 ,quellen und ,untersuchungen1 ,,iv1 #a1 p4 #bjd4 ,,xv-,,xvi ,the two manuscripts mentioned by ,albanus ,torinus1 in his edition of ,apicius1 ,basel1 #aeda4 ,in #aebi ,torinus found an ,apicius codex on the island of ,megalona 7,maguellone7 which he used for his edition of ,apicius4 ,it is almost certain that this was not a very ancient manuscript4 ,the way ,torinus speaks of it and of the 7first7 ,venetian printed edition in his epistola dedicatoria leaves even doubt as to whether his authority was handwritten or printed4 ,a first edition1 printed ca4 #adhc1 may have well been a dilapidated copy such as ,torinus describes in #aebi4 ,torinus admits taking some liberties with the text and failed to understand some phrases of it4 ,despite this fact1 his text1 from a culinary point of view seems to be more authentic than the ,humelbergius and ,lister versions4 ,the other codex according to ,torinus1 was found in ,transsylvania by ,io4 ,honterus of ,coronea4 ,this codex may have served as authority for the first edition printed ca4 #adhc by ,bernardinus1 of ,venice4 ,no other mention is made of this codex anywhere1 which according to ,torinus1 was sent to ,venice from ,transsylvania4 ,the text of the ,editio ,princeps1 by the way1 is thoroughly unreliable4 ,,xvii1 #ae,,th ,,century ,ms4 ,rome1 ,vatican ,library1 lat4 #fhjc1 #aeth ,century4 ,,xviii1 #ae,,th ,,century ,munich1 lat4 #gef4 ,ex bibl4 ,petri ,victorii #di4 #aeth century4 ,this codex is particularly valuable and important for the identification of the ,apicius text4 ,cf4 ,vollmer1 ,studien1 pp4 #aj seq4 ,b4 ,,printed ,,editions ,,summary ,,of ,,printed ,,editions ,,no4 ,,year ,,of ,,publication ,,place ,,of ,,publication ,,language #a ca4 ,a4,d4 #adhc787 ,venice1 ,italy ,latin #b ,a4,d4 #adij787 ,milan1 ,italy 7doubtful7 ,latin #c ,a4,d4 #adih ,milan1 ,italy ,latin #d ,a4,d4 #aejc ,venice1 ,italy ,latin #e ,a4,d4 #aeda ,basel1 ,switzerland ,latin #f ,a4,d4 #aeda ,lyons1 ,france ,latin #g ,a4,d4 #aedb ,zrich1 ,switzerland ,latin #h ,a4,d4 #agje ,london1 ,england ,latin #i ,a4,d4 #agji ,amsterdam1 ,holland ,latin #aj ,a4,d4 #aghg ,marktbreit1 ,germany ,latin #aa ,a4,d4 #agia ,lbeck1 ,germany ,latin #ab ,a4,d4 #ahjj ,ansbach1 ,germany ,latin #ac ,a4,d4 #aheb ,venice1 ,italy ,italian #ad ,a4,d4 #ahfg ,heidelberg1 ,germany ,latin #ae ,a4,d4 #ahgd ,heidelberg1 ,germany ,latin #af ,a4,d4 #aiji ,leipzig1 ,germany ,german #ag ,a4,d4 #aiaa ,leipzig1 ,germany ,german #ah ,a4,d4 #aibb ,leipzig1 ,germany ,latin #ai ,a4,d4 #aicc ,paris1 ,france ,french #bj ,a4,d4 #aicf ,chicago1 ,u4 ,s4 ,a4 ,english ,,commentaries ,,on ,,apicius ,,no4 ,,year ,,of ,,publication ,,place ,,of ,,publication ,,language #ba ,a4,d4 #aeca99 ,frankfurt1 ,germany ,latin #bb ,a4,d4 #aecd99 ,frankfurt1 ,germany ,latin #bc ,a4,d4 #aece99 ,antwerp1 ,belgium ,latin #bd ,a4,d4 #ahca ,heidelberg1 ,germany ,german #be ,a4,d4 #ahfh ,london1 ,england ,english #bf ,a4,d4 #aiab ,naples1 ,italy ,italian #bg ,a4,d4 #aibj ,munich1 ,germany ,german #bh ,a4,d4 #aiba ,rome1 ,italy ,latin-,italian #bi ,a4,d4 #aibg ,leipzig1 ,germany ,german 99 ,excerpts and adaptations have little relation to ,apicius4 ,total of ,printed ,editions1 in ,latin #ae ,total of ,printed ,editions1 in ,italian #a ,total of ,printed ,editions1 in ,german #b ,total of ,printed ,editions1 in ,french #a ,total of ,printed ,editions1 in ,english #a ,total of ,commentaries in all ,languages #i ,editions and ,commentaries published in ,america #a ,editions and ,commentaries published in ,belgium #a ,editions and ,commentaries published in ,england #b ,editions and ,commentaries published in ,france #b ,editions and ,commentaries published in ,germany #ac ,editions and ,commentaries published in ,holland #a ,editions and ,commentaries published in ,italy #g ,editions and ,commentaries published in ,switzerland #b ,,bibliographers ,,and ,,collectors ,albanus ,torinus1 #aeda1 describes ,mss4 ,,xv and ,,xvi4 ,a4 ,vernarecci describes ,mss4 ,,xiii4 ,p4 ,lehmann describes ,mss4 ,,xi and ,,xiv4 ,f4 ,vollmer describes ,mss4 ,i-,,xviii4 ,dr4 ,margaret ,b4 ,wilson describes ,ms4 ,i4 ,georges ,vicaire describes editions ,nos4 #a1 #c1 #d1 #e1 #f1 #g1 #h1 #i1 #aa1 #ad1 #ae4 ,theodor ,drexel 7,georg7 describes editions ,nos4 #a1 #e1 #f1 #g1 #i1 #aj1 #ab1 #ac1 #ad1 #ae4 ,elizabeth ,r4 ,pennell describes editions ,nos4 #a1 #c1 #i4 ,bernhold describes editions ,nos4 #b1 #aj1 #aa1 #ab4 ,fabricius describes edition ,no4 #b4 ,baron ,pichon describes editions ,nos4 #c1 #ba4 ,in the author's collection are editions ,nos4 #d1 #e1 #f1 #g1 #h1 #i1 #aj1 #ae1 #af1 #ag1 #ah1 #ai1 #bj1 #bc1 #bg1 #bh1 #bi4 ,,description ,,of ,,printed ,,editions ,these summaries and descriptions of the known manuscript books and printed editions of ,apicius are presented with a desire to afford the students a survey of the field treated in this volume1 to illustrate the interest that has existed throughout the past centuries in our ancient book4 ,copies of any ,apicius edition and commentaries are scarce2 famous collectors pride themselves in owning one or several of them4 ,of the well-known collections of cookery books the most outstanding perhaps is that of ,theodor ,drexel1 of ,frankfurt on the ,main1 who owned nine different editions of ,apicius4 ,the ,drexel catalogue forms the basis of a bibliography--,verzeichnis der ,litteratur ber ,speise und ,trank bis zum ,jahre #ahhg1 bearbeitet von ,carl ,georg1 ,hannover1 #ahhh1 describing some #agjj works4 ,the ,drexel collection1 combined with that of ,dr4 ,freund1 is now in the ,staatsbibliothek in ,berlin and is undoubtedly the finest collection of its kind4 ,another famous collection of cookery books is described in ,my ,cookery ,books1 by ,elizabeth ,robins ,pennell1 ,boston1 #aijc1 listing three of the ,apicii4 ,the ,pennell collection was destroyed by a flood in ,london while being stored away in a warehouse during the world war4 ,the most important bibliography1 well-known to bibliophiles1 is the ,bibliographie gastronomique par ,georges ,vicaire1 ,paris1 #ahij4 ,vicaire mentions eleven ,apicius editions4 ,the ,baron ,pichon and the ,georges ,vicaire collections are both dispersed4 ,despite ardent efforts over a period of many years the writer has been unable to secure either an ,apicius manuscript or the editions ,no4 #a and #b4 ,the existence of ,no4 #b on our list is doubtful4 ,therefore1 we do not pretend having inspected or read each and every edition described herein1 but by combining the efforts of the authorities here cited we have gathered the following titles and descriptions in order to present a complete survey of the ,apician literature4 ,,no4 #a ,,ca4 ,a4,d4 #adhc1 ,,venice ,,apitii ,,celii ,,de ,,re ,,coquinaria ,,libri ,,decem ,,suetonius ,,tr,a,,quillus ,,de ,,claris ,,gr,a,,maticis4 ,,suetonius ,,tr,a,,quillus ,,de ,,claris ,,rhetoribus ,,coquinari ,,capita ,,gr,,ca ,,ab ,,apitio ,,posita ,h,c ,,sunt ,,epimeles1 7,etc4 ,in fine7 ,,impressum ,,venetiis ,,per ,,bernardinum ,,venetum4 ,no date1 but attributed to ca4 #adhc-f4 ,given as the earliest edition by most authorities4 #dto1 old vellum1 #cj sheets1 the pages not numbered4 ,georg-,drexel1 ,no4 #ac2 ,pennell1 p4 #aaa2 ,vicaire1 col4 #bi4 ,,no4 #b1 ,,milan1 ,a4,d4 #adij ,,apicius ,,culinaris 7sic7 7,,cura ,,blasii ,,lanciloti ,in fine7 ,,impressum ,,mediolani ,,per ,,magistrum ,,guilierum ,,de ,,signerre ,,rothomagensem4 ,,anno ,,domini ,m ,,cccc ,,lxxxx ,,die ,,viii ,,mensis ,,januarii4 ,large #hvo4 ,edition disputed by bibliographers4 ,ex ,bernhold1 prfatio1 p4 ,,ix1 who 7we are translating from his ,latin text7 says1 ,here is the exterior of the book as extant in the ,nuremberg library1 most accurately and neatly described by the very famous and most worthy physician of that illustrious republic1 ,dr4 ,preus1 a friend of mine for thirty years2 whose integrity1 of course1 is above reproach2 these are his own words--,the book is made in the size called large octavo4 ,it must be mentioned that the sheets are indeed large1 so that the size might be styled an ordinary quarto4 ,fabricius1 in his ,bibliotheca1 the newest edition1 quotes a copy under this name4 ,the entire book consists of five parts sheets1 folded into eight leaves--sixteen printed pages--stitched together and two leaves4 ,these five parts contain the text proper2 these two sheets preceding them1 are occupied by the title page1 the dedication and a kind of poetic address4 ,the text itself commences with p4 #e1 ,i should say1 though there is no regular pagination4 ,however1 there are nevertheless in the lower ends of the leaves1 called the limp parts1 some conspicuous letters on the first four leaves of the sheets1 while the remaining four leaves though belonging to the respective parts1 are blank4 ,for instance a,i41 a,i,i41 a,i,i,i41 a,i,i,i,i4 ,then follows the next sheet or part1 signed1 b,i41 ,,ii41 ,,iii41 ,,iiii4 in the same manner1 with the four following leaves blank4 ,and thus in the same manner follows sheet c1 d1 e4 ,the two leaves preceding the five parts which comprise the text proper1 contain the title of the book1 ,apicius ,culinaris sic nowhere1 to be sure1 appears a note of the place or the date where and when the book was made1 and on this whole first page1 aside from the words already noted1 there is nothing else in evidence than the picture of an angel1 in the center of which there is the sign1 ,,ihs1 and around the circle the following words are read1 ',joannes de ,lagniano ,m4' ,at the feet of the angel spaces may be seen that are inscribed with the letters1 ,i4,o4,l4 ,the next page1 or the verso of the title page1 exhibits the dedication of ,blasius ,lancilotus1 extending to the upper part of the third page4 ,on this very same page occurs the poem by ,ludovicus ,vopiscus1 addressed to ,joannes ,antonius ,riscius1 comprising five very beautiful distichs4 ,the remaining part of the third page is finished off with the word1 ',finis1' while the fourth page is entirely blank4 ,the text of ,apicius commences with the fifth1 as mentioned above1 and from now on the leaves are numbered by letters1 as previously described4 ,at the end of the text1 on the last page of the book1 a poem is conspicuous1 entitled1 ',antonius ,mota to the ,public1' consisting of four neat distichs1 followed by another composition1 containing five distichs by ,joannes ,salandus4 ,and conclusion of the entire work is made with these words1 ',printed at ,milan by ,master ,guiliermus de ,signerre ,rothomagensis1 in the year of the ,lord #adij1 on the #hth day of the month of ,january4' ,from this edition1 the oldest as well as the rarest--with no other known earlier edition--all the variants given herewith have been collected by ,goezius4 ,thus far ,bernhold4 ,the existence of this edition is doubted by ,brunet1 according to ,vicaire4 ,this ancient description corresponds substantially to that of ,vicaire of the following edition of #adih which ,vicaire proclaims to be the first dated ,apicius edition4 ,it is interesting to note1 however1 what ,bernhold has to say of this #adih edition4 ,without a doubt a repetition of the preceding edition1 says he2 and he goes on quoting the ,bibliotheca ,latina ,fabricio-,ernestina 7,jo4 ,alberti ,fabricii ,bibliothec4 ,latin4 edit ab ,ernesti #agjh7 to the effect that two editions were printed at ,milan1 one of #adij by ,blasius ,lancilotus and one of #adih by ,guiliermus de ,signerre ,rothomagensis4 ,our inquiry at the ,municipal library of ,nrnberg has revealed the fact that this copy of #adij is no longer in the possession of the library there4 ,,no4 #c1 ,a4,d4 #adih1 ,,milan ,,apicius ,,culinarius 7in fine7 ,,impressum ,,mediolani ,,per ,,magistrum ,,guilerum ,,signerre ,,rothomagensem1 ,,anno ,,dni ,,mcccclxxxxviii1 ,,die ,,xx1 ,,mensis ,,ianuarii4 7,ex ,pennell1 p4 #aaa7 ,first dated edition1 #dto1 #dj sheets1 pages not numbered4 ,illustration3 ,,colophon1 ,,milan ,,edition1 #adih ,from the ,lancilotus edition of ,apicius1 printed by ,signerre1 ,milan1 #adih1 the first dated edition4 ,the poems by ,mota and ,salandus are identical with the colophon of the #aejc ,venice edition4 ,note the date of this colophon and observe how easily it can be read for the #hth day of ,january1 #adij which date is attributed to our ,apiciana ,no4 #b4 ,this edition1 as is noted1 is doubtful1 although several bibliographers speak about it4 ,transcription3 ,antonius mota ,ad vulgus4 ,plaudite sartores3 ctari3 plaudite ventres ,plaudite mystili tecta per vncta coqui ,pila sit albanis qucunq2 ornata lagnis ,pingue suum copo limen obesus amet ,occupat insubres altissimus ille nepotum ,gurges vndantes auget vrget aquas ,millia sex ventri qui fixit ,apicius alto ,inde timens3 sumpsit dira venena3 famem4 ,ioannes salandus lectori4 ,accipe quisquis amas irritamenta palati3 ,precepta3 leges3 oxigarumq2 nouum3 ,condiderat caput3 stygias penitrauerat vndas ,celius3 in lucem nec rediturus erat3 ,nunc teritur dextra versatus ,apicius omni ,vrbem habet3 tectum qui perigrinus erat3 ,acceptum motte nostro debebis3 ipsi ,immortalis erit gratia3 laus honor3 ,per quem non licuit celebri caruisse nepote3 ,per quem dehinc fugiet lingua latina situm4 ,impressum ,mediolani per magistrum ,guilermum ,signerre ,rothomagensem ,anno dni4 ,mcccclxxxx viii4die4xx4mensis ,ianuarii4 ,this copy has on the fly leaf the book plate of ,georgius ,klotz1 ,m4,d4 ,francofurti ad ,moenum and the autograph of ,john ,s4 ,blackie1 #ahfb4 ,bernhold1 p4 ,,xi4 ,not in ,georg-,drexel4 ,vicaire1 #bh2 he reads ,appicius sic ,culinarius4 ,pennell and ,vicaire read ,guilerum1 ,bernhold ,guilierum4 ,vicaire's description of this edition tallies with that of ,bernhold's and his collaborator's account of the preceding edition4 ,there are certain copies of this edition1 bearing the following titles1 ,apicius de re coquinaria and ,apicivs in re qvoqvinaria4 ,cf4 ,vicaire1 #bh-bi4 ,,notes ,,to ,,nos4 #a1 #b1 ,,and #c ,,gesamtkatalog ,,der ,,wiegendrucke1 ,leipzig1 #aibf1 ,,ii1 p4 #eaj1 places as the first printed edition ,apicius in re quoquinaria sic printed by ,william de ,signerre at ,milan1 on the #bjth day of ,january1 #adih4 ,the second place is given ,,apicius ,,de ,,re ,,coquinaria printed by ,bernardinus de ,vitalibus at ,venice1 no date1 circa #aejj 7our ,no4 #a74 ,this classification follows that of ,brunet in #ahdj4 ,neither the ,gesamtkatalog nor ,brunet make any mention whatsoever of the doubtful #adij ,milan edition 7our ,no4 #b74 ,vicaire1 col4 #cc1 mentioning this edition citing ,bernhold1 quotes ,brunet as doubting the existence of this #adij edition1 but we fail to notice this expression of doubt since our ,brunet is altogether silent on the subject1 same as the other bibliographers4 ,vicaire1 col4 #bh-bi1 quotes ,brunet as saying that the undated ,apicius 7our ,no4 #a7 despite its sub-titles of ,suetonius1 contains only the ,apicius text1 a statement confirmed by ,pennell4 ,a search of all the available works of ,joh4 ,alb4 ,fabricius--,bibliotheca ,latina ,classics1 ,hamburg1 #agbb1 ,bibliographia ,antiquaria1 ib4 #agfj and the ,bibliotheca ,latina medi et infim middle ages1 ib4 #agce1 has failed to reveal a trace of the #adij ,apicius1 displayed by ,bernhold1 as described by ,fabricius and as seen by ,preus in the ,nrnberg ,municipal ,library4 ,our facsimile of the #adih colophon shows how easily its date can be mistaken for the #hth day of ,january1 #adij1 ,bernhold's very date6 ,evidently an error of this kind made victims of ,preus1 ,bernhold and ,fabricius 7if1 indeed1 he quoted it7 and caused us some ardent searching among dusty tomes4 ,we have therefore come to the conclusion that either this #adij edition disappeared between the year #aghg and our time or else that it never existed4 ,,no4 #d1 ,a4,d4 #aejc1 ,,venice ,,apitii ,,celii ,,de ,,re ,,coquinaria ,,libri ,,decem4 ,,coquinari ,,capita ,,gr,,ca ,,ab ,,apitio ,,posita ,h,c ,,sunt4 ,,epimeles3 ,,artoptus3 ,,cepurica3 ,,pandecter3 ,,osprion ,,trophetes3 ,,polyteles3 ,,tetrapus3 ,,thalassa3 ,,halieus ,,hanc ,,plato ,,adulatricem ,,medicin ,,appellat in fine ,,impressum ,,uenetiis ,p ,,iohannem ,,de ,,cereto ,,de ,,tridino ,,alias ,,tacuinum4 ,m4,,ccccc4,,iii4 ,,die ,,tertio ,,mensis ,,augusti4 #dto1 #cb sheets1 #cj lines to the page1 pages not numbered1 signed a-h1 by #d4 ,illustration3 ,,title ,,page1 ,,venice ,,edition1 #aejc ,from the ,blasius ,lancilotus edition1 printed by ,johannes de ,cereto de ,tridino alias ,tacuinus1 ,venice1 #aejc4 ,this is the second dated edition of ,apicius1 resembling very closely the undated edition and also the ,milan edition1 printed by ,signerre #adih1 the first to bear a date4 ,same size as the original4 ,this is a first timid attempt at giving a book a title page4 ,most books printed before this date have no title pages4 ,transcription3 ,apitii ,celii de re ,coquinaria libri decem4 ,coquinari capita ,grca ab ,apitio posita hc sunt4 ,epimeles3 ,artoptus3 ,cepurica3 ,pandecter3 ,osprion ,trophetes3 ,polyteles3 ,tetrapus3 ,thalassa3 ,halieus4 ,hanc ,plato adulatricem medicin appellat4 ,on the last page of our copy are the two poems mentioned in the #adij ,milan edition 7,no4 #b7 ,antonius mota ad uulgus 7#d distichs7 and ,iohannes salandi ,lectori 7#e distichs74 ,the verso of this page is blank4 ,the dedication1 on the verso of title page1 is likewise by ,blasius ,lancilotus4 ,it appears that this edition is closely related to ,no4 #b4 ,vicaire1 #cj2 unknown to ,georg-,drexel and ,pennell4 ,in the collection of the author4 ,,no4 #e1 ,a4,d4 #aeda1 ,,basel ,c,,lii ,,apitii ,,svmmi ,,advlatricis ,,medi ,,cin ,,artificis ,,de ,,re ,,cvlinaria ,,libri ,x4 ,,re ,,cens ,,tenebris ,,eruti ,,mendis ,,uindicati1 ,,typisque ,,svmma ,,diligentia ,,excusi4 ,,pr,,terea1 ,p4 ,,platin ,,cremo ,,nensis ,,viri ,,undecvnqve ,,do ,,ctissimi1 ,,de ,,tuenda ,,ualetudine1 ,,natura ,,rerum1 ,,popin ,,scientia ,,libri ,x4 ,,ad ,,imitationem ,c4 ,,api ,,tii ,,ad ,,unguem ,,facti4 ,,ad ,h,c1 ,,pavli ,,ginet ,,de ,,facvltatibus ,,alimentorvm ,,tra ,,ctatvs1 ,,albano ,,torino ,,interprete4 ,,cum ,,indice ,,copiosissimo4 ,,basile ,m4,d4,,xli4 in fine ,,basile1 ,,mense ,,martio1 ,,anno ,m ,d ,x ,l ,i4 #dto1 old calf1 #af pp41 containing title1 dedication and index1 not numbered but signed in ,greek letters4 ,the body of the work commences with p4 #a1 finishing with p4 #cff1 the sheets are signed first in small ,roman letters a-z and numbers #a-c and then in capital letters ,a-,z1 likewise numbered #a-c4 ,the titles of the books or chapters1 on verso of the title page1 under the heading of ,katalogos et ,epigraph ,decem ,voluminum ,de ,re ,popinali ,c4 ,apitii are both in ,greek and ,roman characters4 ,german names and quotations are in ,gothic type 7black letter74 ,the book is well printed1 in the style of the ,froschauer or ,oporinus press1 but bears no printer's name or device4 ,the ,apicius treatise is concluded on p4 #aaj1 and is followed by ,appendicvla ,de ,conditvris ,variis ex ,ioanne ,damasceno1 ,albano ,torino ,paraphraste1 not mentioned on the title4 ,this treatise extends from p4 #aaj to p4 #aag1 comprising fourteen recipes for condimenta and conditvr2 these are followed on the same page by ,de ,facvltatibvs ,alimentorvm ,ex ,pavlo gineta1 ,albano ,torino ,interprete which book is concluded on p4 #aci2 but with hardly any interruption nor with any very conspicuous title on this page there follows the work of ,platina3 ,p4 sic ,platin ,cremonensis1 viri vndecvnqve doctissimi1 ,de tuenda ualetudine ,natura rerum1 ,popin scientia1 ad amplissimum ,d4,d4,b4 ,rouerellam ,s4 ,clementis presbyterum1 ,cardinalem1 ,liber ,i4 ,the ten books of ,platina are concluded on p4 #cff2 the type gracefully tapering down with the words3 ,p4 sic ,platin libri decimi et vltimi ,finis and the date1 as mentioned4 ,the last page blank4 ,illustration3 ,,title ,,page1 ,,lyons1 #aeda ,this edition1 printed in ,lyons1 ,france1 in #aeda1 by ,sebastian ,gryphius is said to have been pirated from the ,torinus edition given at ,basel in the same year4 ,early printers stole copiously from one another1 frequently reproduced books with hundreds of illustrations with startling speed4 ,gryphius corrected ,torinus' spelling of ,p ,bartholomus ,platina1 but note the spelling of ,lvgvdvni 7,lyons74 ,inscription by a contemporary reader over the griffin3 ,this book amuses me6 ,why make fun of me8 ,transcription3 ,c,,lii ,,apitii1 ,,svmmi ,,advlatricus ,,medicin ,,artificis1 ,de re ,culinaria libri ,decem4 ,handwriting ,b4 ,,platin ,,cremonensis ,de ,tuenda ualetudine1 ,natura rerum1 ,popin scientia ,libri x4 ,,pavli ,,ginet ,,de ,,facultatibus alimentorum ,tractatus1 ,albano ,torino ,interprete4 ,handwriting ,decoration ,,apvd ,,seb4 ,,gryphivm ,,lvgvdvni1 #aeda4 ,strange enough1 there is another edition of this work1 bearing the same editor's name1 printed at ,lyons1 ,france1 in the same year4 ,this edition1 printed by ,gryphius1 bears the abbreviated title as follows3 ,,no4 #f1 ,a4,d4 #aeda1 ,,lyons ,c,,lii ,,apitii ,,svm ,,mi ,,advlatricis ,,medicin ,,artificis1 ,,de ,,re ,,culinaria ,,libri ,,decem ,b4 ,,platin ,,cremonen ,,sis ,,de ,,tuenda ,,ualetudine1 ,,natura ,,rerum ,,popin ,,scientia ,,libri ,x1 ,,pauli ,,ginet ,,de ,,facultatibus ,,alimentorum ,,tractatus1 ,,albano ,,torino ,,inter ,,prete4 ,the lower center of the title page is occupied by the ,gryphius printer's device1 a griffin standing on a box-like pedestal1 supported by a winged globe4 ,on the left of the device3 virtute duci1 on the right3 comite fortuna2 directly underneath3 ,apvd ,seb4 ,gryphivm1 ,lvgvdvni sic1 #aeda4 ,sm4 #hvo4 ,pages numbered1 commencing with verso of title from #b-cad4 ,sheets lettered same as ,basel edition2 on verso of title ,katalogos etc4 exactly like ,basel4 ,page #c commences with the same epistola dedicatoria4 ,this dedication and the entire corpus of the book is printed in an awkward ,italic type1 except the captions which are in #f pt4 and #h pt4 ,roman4 ,the book is quite an unpleasant contrast with the fine ,antiqua type and the generous margins of the ,basel edition4 ,some woodcut initials but of small interest4 ,the index1 contrary to ,basel1 is in the back4 ,the last page shows another printer's device1 differing from that on the title1 another griffin4 ,this edition1 though bearing ,platina's correct initial1 ,b41 has the fictitious title given to his work by ,torinus1 who probably possessed one of the earliest editions of ,platina's ,de honesta ,voluptate1 printed without a title page4 ,altogether1 this ,lyons edition looks very much like a hurried job1 and we would not be surprised to learn that it was pirated from the ,basel edition4 ,the epistola dedicatoria1 in which ,torinus expresses fear of pirates and asks his patron's protection1 is concluded with the date1 ,basile1 v4 ,idus ,martias1 ,anno ,m4 ,d4 ,,xli41 while the copy described by ,vicaire appears to be without this date4 ,vicaire also says that the sheets of his copy are not numbered4 ,he also reads on the title ,lvgdvni1 #aeda which is spelled correctly1 but not in accordance with the original4 ,of these two editions ,vicaire says3 ,ces deux ditions portent la mme date de #aeda1 mais celle qui a t publie ,ble a paru avant celle donne ,lyon par ,seb4 ,gryphe4 ,cette dernire1 en effet1 contient la ddicace date4 ,the title page of our copy is inscribed by three different old hands1 one the characteristic remark3 ,mulcens me1 gannis8 ,this copy is bound in the original vellum4 ,vicaire1 #ca1 ,g4-,drexel1 ,no4 #ab4 ,the work of ,torinus has been subjected to a searching analysis1 as will be shown throughout the book4 ,an appreciation of ,platina will be found in ,platina1 mstro nell'arte culinaria ,un'interessante studio di ,joseph ,d4 ,vehling1 by ,agostino ,cavalcab1 ,cremona1 #aice4 ,illustration3 ,,title ,,page1 ,,humelbergius ,,edition1 ,z,,rich1 #aedb ,the ,gabriel ,humelbergius edition is printed by ,froschauer1 one of the great printers of the ,renaissance4 ,showing the autograph of ,johannes ,baptista ,bassus4 ,the best of the early ,apicius editions4 ,transcription3 ,,in ,,hoc ,,opere ,,contenta ,,apicii ,c,,lii ,,de ,,opsoniis ,,et ,,condimentis1 ,,sive ,,arte ,,coqvinaria ,,libri ,x4 ,,item1 ,gabrielis ,humelbergij ,medici1 ,physici ,isnensis in ,apicij ,clij libros ,x4 ,annotationes4 ,,tigvri ,,in ,,officina ,froschouiana4 ,anno1 ,m4 ,d4 ,,xlii4 ,handwriting ,signature3 ,johannes ,baptista ,bassus4 ,,no4 #g1 ,a4,d4 #aedb1 ,z,,rich ,,in ,,hoc ,,opere ,,contenta4 ,,apicii ,c,,lii ,,de ,,opsoniis ,,et ,,condimentis1 ,,sive ,,arte ,,coqvina ,,ria1 ,,libri ,x4 ,,item1 ,,gabrielis ,,humelbergij ,,medici1 ,,physici ,,isnensis ,,in ,,apicij ,c,,lij ,,libros ,x4 ,,annotationes4 ,,tigvri ,,in ,,officina ,,froschouiana4 ,,anno1 ,m4,d4 ,,xlii4 #dto1 #abc sheets1 pagination commences with title1 not numbered4 ,on verso of title a poem by ,ioachim ,egell1 extolling ,humelberg4 ,sheet #b the dedication1 dated ,isn ,algoi1 mense ,maio1 ,anno ,christo nato1 ,m4,d4,,xlii4 ,sheet #c-d have the preface2 on verso of #d the names of the books of ,apicius4 ,on recto of sheet #e the chapters of ,book ,i2 on verso commences the corpus of the work with ,apicii ,clii ,epimeles ,liber ,i4 ,the ,apicius text is printed in bold ,roman1 the copious notes by the editor in elegant ,italics follow each book4 ,very instructive notes1 fine margins1 splendid printing4 ,altogether preferable to ,torinus4 ,our copy is bound in the original vellum4 ,inscribed in old hand by ,johannes ,baptista ,bassus on the title4 ,g4-,drexel1 ,no4 #ad2 ,vicaire1 #ca2 not in ,pennell4 ,,no4 #h1 ,a4,d4 #agje1 ,,london ,,apicii ,c,,oe,,lii ,,de ,,opsoniis ,,et ,,condimentis1 ,,sive ,,arte ,,coquinaria1 ,,libri ,,decem4 ,,cum ,,annotationibus ,,martini ,,lister1 ,,medicis ,,domesticis ,,serenissim ,,ma ,,jestatis ,,regin ,,ann ,,et ,,notis ,,selectioribus1 ,,variisque ,,lectionibus ,,integris1 ,,humelbergii1 ,,caspari ,,barthii1 ,,variorum4 ,,londini3 ,,typis ,,gulielmi ,,bowyer4 ,,mdccv4 ,the first edition by ,lister1 limited to #abj copies4 #hvo4 ,the title in red and black4 ,original full calf1 gilt4 ,pp4 ,,xiv #bca4 ,index #aa leaves1 unnumbered4 ,this scarce book is described by ,vicaire1 #cb1 but unknown to the collectors ,drexel and ,pennell4 ,our copy has on the inside front cover the label of the ,dunnichen library4 ,above the same in an old hand3 ,liber rarissimus ,hujus editionis #abj tantum exemplaria impressa sunt4 ,on the fly leaf1 in a different old hand a six line note in ,latin1 quoting the medieval scholar1 ,g4 ,j4 ,vossius1 ,aristarch4 #a4ac4 p4 #accf1 on the authorship of ,coelius4 ,directly below in still another old hand1 the following note1 a rather pleasing passage1 full of sentiment and affection for our subject1 that deserves to be quoted in full3 ,alas6 that time is wanting to visit the island of ,magellone ,megalona-,torinus where formerly flourished a large town1 of which there are now no other remains but the cathedral church1 where1 according to tradition1 the beautiful ,magellone lies buried by her husband ,peter of ,province499 ,matthison's letters1 etc4 pag4 #bfi4 '99 ,jt was in the island of ,magellone that ,apicius's ten books on cookery were rediscovered4' ,ibid4--,vide ,fabric4 ,biblioth3 ,lat3 edit4 ab ,ernesti4 vol4 #b2 p4 #cfe4 ,on the verso of the title page there is the printed note in ,latin to the effect that #abj copies of this edition have been printed at the expense of eighteen gentlemen whose names are given1 among them ,isaac ,newton1 ,esq4 and other famous men4 ,illustration3 ,,title ,,page1 ,,lister ,,edition1 ,,london1 #agje ,the first ,apicius edition by ,martin ,lister1 ,court ,physician to ,queen ,anne4 ,printed in ,london in #agje by the famous printer1 ,william ,bowyer4 ,this is one of the rarest of the ,apician books1 the edition being limited to #abj copies4 ,it has been said that the second edition 7,amsterdam1 #agji7 was limited to #ajj copies1 but there is no evidence to that effect4 ,transcription3 ,,apiciana ,,apicii ,c,,oe,,lii ,,de ,,opsoniis ,,et ,,condimentis1 ,sive ,arte ,coquinaria1 ,,libri ,,decem4 ,cum ,annotationibus ,,martini ,,lister1 ,medicis domesticis serenissim ,majestatis ,regin ,ann4 ,,et ,notis selectioribus1 variisque lectionibus integris1 ,,humelbergii1 ,,caspari ,,barthii1 ,,variorum4 ,,londini3 ,typis ,gulielmi ,bowyer4 ,,mdccv4 ,lister's preface to the reader occupies pp4 ,i-,,xiv2 the same appears in the #agji 7#bnd7 edition4 ,the ten books of ,apicius occupy pp4 #a-bca2 the index comprises #aa unnumbered leaves2 on the verso of the #aath leaf1 the errata4 ,one leaf for the ,catalogus 7not mentioned by ,vicaire7 a bibliography of the editor's extensive writings1 and works used in this edition principally upon nature and medical subjects4 ,this list was ridiculed by ,dr4 ,king4 ,cf4 ,introduction by ,frederick ,starr to this present work4 ,the last leaf blank4 ,our copy is in the original binding1 and perfect in every respect4 ,illustration3 ,,verso ,,of ,,title ,,page of the first ,lister edition1 ,london1 #agje1 giving evidence of the edition being limited to #abj copies4 ,this edition was done at the expense of the men named in this list4 ,note particularly ,isaac ,newton1 ,esq41 ,sir ,christopher ,wren and a few more names famous to this day4 ,transcription3 ,hujus ,libri centum viginti tantum ,exemplaria impressa sunt impensis infrascriptorum4 ,tho4 ,lord ,a4,b4 of ,canterbury4 ,ch4 ,earl of ,sunderland4 ,j4 ,earl of ,roxborough1 ,principal ,secretary of ,state for ,scotland4 ,j4 ,lord ,sommers4 ,charles ,lord ,hallifax4 ,j4 ,lord ,bishop of ,norwich4 ,ge4 ,lord ,bishop of ,bath and ,wells4 ,robert ,harley ,speaker1 and ,principal ,secretary of ,state4 ,sir ,richard ,buckley1 ,baronet4 ,sir ,christopher ,wren4 ,tho4 ,foley1 ,esq2 ,isaac ,newton1 ,esq2 ,president of the ,royal ,society4 ,william ,gore1 ,esq2 ,francis ,ashton1 ,esq2 ,mr4 ,john ,flamstead1 ,ast4 ,reg4 ,john ,hutton1 ,tancred ,robinson1 ,m4 ,d4 ,d4 ,hans ,sloane4 ,,no4 #i1 ,a4,d4 #agji1 ,,amsterdam ,,apicii ,c,,oe,,lii ,,de ,,opsoniis ,,et ,,condimentis1 ,,sive ,,arte ,,coquinaria1 ,,libri ,,decem4 ,,cum ,,annotationibus ,,martini ,,lister1 ,,medicis ,,domesticis ,,serenissim ,,maje ,,statis ,,regin ,,ann1 ,,et ,,notis ,,selectioribus1 ,,variisque ,,lectionibus ,,integris1 ,,humelbergii1 ,,barthii1 ,,reinesii1 ,a4 ,,van ,,der ,,linden1 ,,aliorum1 ,,ut ,,variarum ,,lectionum ,,libello4 ,,editio ,,secunda4 ,,longe ,,auctior ,,atque ,,emendatior4 ,,amstelodami1 ,,apud ,,janssonio-,w,,sbergios4 ,m ,d ,c ,c ,i ,x4 ,small #hvo4 ,title in red and black4 ,dedication addressed to ,martinus ,lister by ,theod4 ,jans4 sonius of ,almeloveen2 the preface1 ,m4 ,lister to the ,reader1 and the ,judicia et ,testimonia de ,apicio by ,olaus ,borrichius and ,albertus ,fabricius occupy seventeen leaves4 ,the ten books of ,apicius1 with the many notes by ,lister1 ,humelberg and others1 commence with page #a and finish on page #bgg4 ,vari ,lectiones1 #i leaves2 ,index1 #ab leaves1 none numbered4 ,vicaire1 #cb2 ,pennell1 p4 #aab2 ,g4-,drexel1 ,no4 #afd4 ,edition assez estime4 ,on peut l'annexer la collection des ,variorum d'aprs ,m4 ,grsse1 ,trsor des ,livres rares et prcieux4--,vicaire4 ,our copy is in the original full calf gold stamped binding1 with the ex libris of ,james ,maidment4 ,the notes by ,lister are more copious in this edition1 which is very esteemed and is said to have been printed in #ajj copies only1 but there is no proof of this4 ,typographically an excellent piece of work that would have done justice the ,elzevirs4 ,,no4 #aj1 ,a4,d4 #aghg1 ,,marktbreit ,c,,lii ,,apicii ,,de ,,opsoniis ,,et ,,condimentis ,,sive ,,arte ,,coquinaria ,,libri ,x ,,cum ,,lectionibus ,,variis ,,atque ,,indice ,,editit ,,joannes ,,mich,l ,,bernhold ,,comes ,,palatinatus ,c,,sareus1 ,,phil4 ,,et ,,med4 ,d4 ,,serenissimo ,,marchioni ,,bran ,,denburgico-,,onoldino-,,culbacensi ,a ,,consiliis ,,aul1 ,,physicus ,,suprema ,,rum ,,pr,,fecturarum ,,vffenhemensis ,,et ,,creglingensis1 ,,academi ,,imperiali ,,natur ,,scrutatorum ,,adscriptus4 ,the first edition4 ,the title page has a conspicuously blank space for the date etc4 of the publication1 but this is found at the foot of p4 #ha1 where one reads3 ,marcobrait1 ,excudebat ,joan4 ,val4 ,knenlein1 ,m4 ,d4 ,,cc4 ,,lxxxvii4 #hvo4 ,fine large copy1 bound in yellow calf1 gilt1 with dentelles on edges and inside1 by ,j4 ,clarke1 the binding stamped on back1 #ahjj4 ,dedication and preface1 pp4 ,,xiv4 ,the ten books of ,apicius commence with p4 #a and finish on p4 #ha1 with the date1 as above4 ,index capitulum1 pp4 #hb-he2 ,lectiones ,variantes collect ex ,editione ,blasii ,lanciloti1 pp4 #hf-ajh1 at the end of same3 ,sedulo h ,variantes ex ,blasii ,lanciloti editione sunt excerpta ab ,andrea ,gzio ,schol ,sebaldin ,norimbergiensis ,collega4 ,variantes ,lectiones1 ,lib4 ,i4 ,epimeles1 pp4 #aji-aab1 with a note at the head of the same that these variants occur in the ,vatican ,,ms4 ,these four pages are repeated in the next chapter1 pp4 #aac-acj1 ,vari ,lectiones ,manuscripti ,vaticani1 headed by the same note1 the text of which is herewith given in full4 ,bernhold states that these ,vari ,lectiones have been taken from the second ,lister edition 7,no4 #h7 where they are found following p4 #bgg4 ,the first ,lister edition does not contain these ,vari1 nor does ,lister have the ,variantes ex ,blasii ,lanciloti4 ,the following note to the ,vatican variants appears in the second ,lister edition also3 ,apicii collatio cum antiquissimo codice1 literis fere iisdem1 quibus ,pandect ,florentin1 scripto2 qui seruatur hodie ,rom in ,bibliotheca ,vaticana1 inter libros ,,mss41 qui fuere ,ducis ,vrbinatium1 sed1 nostris temporibus extincta illa familia ,ducali1 qu ,ducatum istum a ,romanis ,pontificibus in feudum tenuerat1 ,vrbino ,romam translati1 et separato loco in bibliotheca ,vaticana respositi sunt4 ,contulit ,henricus ,volkmarus ,lister3 ,volkmas ,scherzerus1 ,lipsiensis4 ,e bibliotheca ,marquardii ,gudii ad ,i4 ,a4 ,fabricium1 et1 ex huius dono1 ad ,theodorum ,ianssonium ab ,almeloueen transmigrauere2 qui illas su1 ,amstelodami #agji #hvo in lucem prolat2 ,apicii editioni inseri curauit4 ,on pp4 #aca-aed are found the ,lectiones ,variantes ,humelbergian1 and on pp4 #aee-aef the ,lectiones differentes etc4 ,on pp4 #aeg-bbh the ,index ,vocabulorum ac ,rerum notabiliorum etc42 on pp4 #bbi-cj the ,notandum adhuc4 ,one blank leaf4 ,described by ,vicaire1 #cc1 who has only seen the #agia edition2 ,g4-,drexel1 ,no4 #afe2 ,brunet ,i4 #cdc4 ,neither ,vicaire nor ,georg-,drexel have the date and place of publication1 which in our copy is hidden on p4 #ha4 ,georg reads ,apicii ,coelii instead of the above4 ,on the fly leaf the autograph of ,g4 ,l4 ,fournier1 ,bayreuth1 #agia4 ,bernhold has based his edition upon ,lister and on the edition by ,blasius ,lancilotus1 ,milan1 #adij1 7our ,no4 #b1 which see47 ,aside from the preface in which ,bernhold names this and other ,apicius editions1 unknown to the bibliographers1 the editor has not added any of his own observations4 ,being under the influence of ,lister1 he joins the ,english editor in the condemnation of ,torinus4 ,his work is valuable because of the above mentioned variants4 ,,no4 #aa1 ,a4,d4 #agia1 ,l,,beck ,same as above ,the ,second ,edition4 ,vicaire1 #cc4 not in ,g4-,drexel nor ,pennell4 ,,no4 #ab1 ,a4,d4 #ahjj1 ,,ansbach ,,apitius ,c,,oe,,lius ,,de ,,re ,,culinaria4 ,ed4 ,bernhold4 #hvo4 ,ansbachii1 #ahjj4 ,ex ,georg1 ,no4 #ajgf2 not in ,vicaire nor in ,pennell4 ,though listed by ,georg1 it is not in the ,drexel collection4 ,,no4 #ac1 ,a4,d4 #aheb1 ,,venice ,,apitius ,c,,lius ,,delle ,,vivande ,e ,,condimenti ,,ovvero ,,dell' ,,arte ,,de ,,la ,,cucina4 ,,volgarizzamento ,,con ,,annotationi ,,di ,g4 ,,baseggio4 #hvo1 pp4 #bch4 ,with the original ,latin text4 ,venezia1 #aheb1 ,antonelli4 ,ex ,georg-,drexel1 ,no4 #ajgg4 ,,no4 #ad1 ,a4,d4 #ahfg1 ,,heidelberg ,,apici ,c,,li ,,de ,,re ,,coquinaria ,,libri ,,decem4 ,,novem ,,codicum ,,ope ,,adiutus1 ,,auxit1 ,,resti ,,tuit1 ,,emendavit1 ,,et ,,correxit1 ,,variarum ,,lectionum ,,parte ,,potissima ,,ornavit1 ,,stric ,,tim ,,et ,,interim ,,explanavit ,,chr4 ,,theophil4 ,,schuch4 ,,heidelberg1 #ahfg4 #hvo4 pp4 #bjb4 ,ex ,vicaire1 #cc2 ,not in ,g4-,drexel1 not in ,pennell4 ,,no4 #ae1 ,a4,d4 #ahgd ,the same ,,editio ,,secunda ,,heidelberg1 #ahgd1 ,winter4 ,although ,g4-,drexel1 ,no4 #ajge1 reads ,apitius ,coelius1 our copy agrees with the reading of ,vicaire1 col4 #hhi1 appendix4 ,not in ,pennell4 ,brandt 7,untersuchungen ,no4 #bi p4 #f7 calls ,schuch ,wunderlicher ,querkopf4 ,he is correct4 ,the ,schuch editions are eccentric1 worthless4 ,,no4 #af1 ,a4,d4 #aiji1 ,,leipzig ,,das ,,apicius-,,kochbuch ,,aus ,,der ,,altr,,mischen ,,kaiserzeit4 ,ins ,deutsche bersetzt und bearbeitet von ,richard ,gollmer4 ,mit ,nachbildungen alter ,kunstbltter1 ,kopfleisten und ,schlusstcke4 ,breslau und ,leipzig bei ,alfred ,langewort1 #aiji4 #hvo4 pp4 #aed4 ,,no4 #ag1 ,a4,d4 #aiaa1 ,,leipzig ,,apicius ,c,,lius3 ,,altr,,mische ,,kochkunst ,,in ,,zehn ,b,,chern4 ,bearbeitet und ins ,deutsche bersetzt von ,eduard ,danneil1 ,herzoglich ,altenburgischer ,hoftraiteur4 ,leipzig3 #aiaa3 ,herausgabe und ,verlag3 ,kurt ,dweritz1 ,herzoglich ,altenburgischer ,hoftraiteur ,obermeister der ,innung der ,kche zu ,leipzig und ,umgebung4 #hvo1 pp4 ,,xv #abg4 ,,no4 #ah1 ,a4,d4 #aibb1 ,,leipzig ,,apicii ,,librorvm ,x ,,qvi ,,dicvntvr ,,de ,,re ,,coqvinaria ,,qv ,,extant ,,edidervnt ,c4 ,,giarratano ,,et ,,fr4 ,,vollmer ,,lipsi ,,in ,,dibvs ,b4 ,g4 ,,tevbneri ,,mcmxxii4 ,,no4 #ai1 ,a4,d4 #aicc1 ,,paris ,,les ,,dix ,,livres ,,de ,,cuisine ,d',,apicius traduits du latin pour la ,premire fois et comments par ,bertrand ,gugan4 ,paris ,ren ,bonnel diteur rue ,blanche1 ,no4 #h4 ,no date 7in fine ,october #afth1 #aicc74 ,three blank leaves1 false title2 on verso1 facing the title page 767 du mme auteur--a full-page advertisement of the author's many-sided publications1 past and future4 ,title page1 verso blank4 ,on p4 ix ,introduction1 a lengthy discourse on dining in ancient times1 including a mention of ,apician manuscripts and editions4 ,this commences on p4 ,li with ,les ,manuscrits d',apicius4 ,the ,introduction finishes on p4 ,lxxviii4 ,on p4 #a ,les ,dix ,livres d',apicius1 on p4 #b a facsimile in black of the incipit of the ,vatican manuscript1 ,apiciana ,,ii4 ,on p4 #c commences the translation into ,french of the ,apician text1 finishing on p4 #cjh4 ,table ,analytique 7index7 pp4 #cji-cbb4 ,follow three unnumbered sheets1 on the first page of which is the ,justification du tirage1 with the date of printing and the printer's name1 ,durand of ,chartres4 ,the copies printed are numbered from #a to #fgi4 ,the copy before us is ,no4 #b2 copies #a to #d are printed on ,montval vellum1 #e to #bi on ,dutch ,pannekoek vellum1 the rest1 #cj to #fgi on ,vidalon vellum paper4 ,unfortunately1 the present work did not reach us until after ours had gone to press4 ,the text of this edition1 the first to appear in the ,french language1 could not be considered in our work1 for this reason4 ,however1 a few casual remarks about it may be in order here4 ,a hasty perusal reveals the disconcerting fact that the editor has been influenced by and has followed the example of ,schuch by the adoption of his system of numbering the recipes4 ,we do not approve of his inclusion of the excerpts of ,vinidarius in the ,apician text4 ,the observations presented in this edition are rich and varied4 ,the material1 comprising the ,introduction and also the explanatory notes to the recipes are interesting1 copious and well-authenticated4 ,the editor reveals himself to be a better scholar1 well-read in the classics1 than a practical cook1 well-versed in kitchen practice4 ,frequently1 for instance1 he confounds liquamen with garum1 the age-old shortcoming of the ,apician scholars4 ,the advertisement facing the title page of this work is misplaced1 disturbing4 ,nevertheless1 we welcome this ,french version which merits a thorough study2 this we hope to publish at some future date4 ,any serious and new information on ,apicius is welcome and much needed to clear up the mysteries4 ,the advent of a few additional cooks on the scene doesn't matter4 ,let them give lie to the old proverb that too many cooks spoil the broth4 ,apicius has been so thoroughly scrambled during the sixteen-hundred years preceding his first printing which started the scholars after him4 ,so far1 with the exception of a few minor instances1 they have done remarkably well4 ,the complete unscrambling can be done only by many new cooks1 willing to devote much pain and unremunerative1 careful1 patient work in discovering new evidence and adding it to what there is already1 to arrive at the truth of the matter4 ,,no4 #bj1 ,a4,d4 #aibf-aicf1 ,,chicago ,apicius1 ,j4 ,d4 ,vehling1 the present edition4 ,,description ,,of ,,commentaries ,,no4 #ba1 ,a4,d4 #aeca1 ,,frankfort ,,de ,,re ,,coquinaria4 ,,von ,,speisen4 ,natrlichen und ,kreuterwein1 aller ,verstandt4 ,vber den ,zusatz viler bewerter ,knst1 insonders fleissig gebessert und corrigirt aus ,apitio1 ,platina1 ,varrone1 ,bapt4 ,fiera cet4'2 ,francofurti1 apud ,egenolfum1 #aeca1 #dto4 ,ex ,bernhold1 p4 ,,xiv1 unknown to the bibliographers4 ,the above is related to the following two works4 ,apparently1 all three have little bearing on ,apicius4 ,,no4 #bb1 ,a4,d4 #aecd1 ,,frankfort ,,polyonymi ,,syngraphei ,,schola ,,apiciana4 ,ibid4 #aecd1 #dto4 ,ex ,bernhold1 p4 ,,xiv41 unknown to the bibliographers4 ,copy in the ,baron ,pichon collection1 ,no4 #efi4 ,,no4 #bc1 ,,ad4 #aece1 ,,antwerp ,,schola ,,apitiana1 ,,ex ,,op ,,timis ,,qvibvs ,,dam ,,authoribus ,,diligen ,,ter ,,ac ,,nouiter ,,constru ,,cta1 ,,authore ,,polyo ,,nimo ,,syngra ,,pheo4 ,a ,c ,,gessere ,,dia ,,logi ,,aliquot ,d4 ,,erasmi ,,ro ,,terodami1 ,,alia ,,qu,,dam ,,lectu ,,iucundissima4 ,v,,neunt ,,antuerpi ,,in ,,di ,,bus ,,ioannis ,,steelsij4 ,i4 ,g4 #aece4 ,small #hvo4 ,title in beautiful woodcut border4 in fine ,,typis ,,ioan4 ,,graphei4 ,m4,d4,,xxxv4 ,pagination ,a-,i #d1 on verso of ,i #d1 device of ,io4 ,steels1 ,concordia1 with doves on square and astronomical globe4 ,on verso of title1 ,in ,scholam ,apitianam ,prfatio4 ,sheet ,a#c ,mensam ,amititi ,sacram esse1 etc4 ,on sheet ,a#f ,the dialogue by ,erasmus of ,rotterdam between ,apitivs and ,spvdvs to verso of sheet ,a#h2 follows3 ,conviviarvm qvis nvmervs esse debeat etc4 ex ,aulo ,gellio2 ,prcepta ,coenarvm by ,horace2 ,de ,ciborvm ,ratione by ,michle ,savonarola ,grandfather of the great ,girolamo ,s42 on sheet ,c#e ,de ,cibis ,secvnd ,mens1 by ,paulus ,aegineta2 and a number of other quotations from ancient and medieval authors1 partly very amusing4 ,the ,apician matter seems to be entirely fictitious4 ,in the collection of the author4 ,vicaire1 #gja1 who also describes in detail the #aecd edition printed by ,egenolph but which is not the same as the above in text4 ,,no4 #bd1 ,a4,d4 #ahca1 ,,heidelberg ,,flora ,,apiciana4 ,dierbach1 ,j4 ,h4 ,ein ,beitrag zur nheren ,kenntniss der ,nahrungsmittel der alten ,rmer4 ,heidelberg1 #ahca1 ,groos4 #hvo4 ,,no4 #be1 ,a4,d4 #ahfh1 ,,london ,h4 ,c4 ,,coote3 ,,the ,,cuisine ,,bourgeoise ,,of ,,ancient ,,rome4 ,archologia1 vol4 ,,xli4 ,ex ,bibliotheca ,a4 ,shircliffe4 ,,no4 #bf1 ,a4,d4 #aiab1 ,,naples ,,cesare ,,giarratano3 ,i ,,codici ,,dei ,,libri ,,de ,,re ,,coquinaria ,,di ,,celio4 ,naples1 #aiab1 ,detken ,rocholl4 ,,no4 #bg1 ,,ad4 #aibj ,,friedrich ,,vollmer3 ,,studien ,,zu ,,dem ,r,,mischen ,,kochbuche ,,von ,,apicius4 ,vorgetragen am #g4 ,februar #aibj4 ,sitzungsberichte der ,bayerischen ,akademie der ,wissenschaften ,philosophisch-philologische und historische ,klasse ,jahrgang1 #aibj1 #f4 ,abhandlung4 ,mnchen1 #aibj4 ,verlag der ,bayerischen ,akademie der ,wissenschaften in ,kommission des ,g4 ,franzschen ,verlags 7,j4 ,roth74 ,,no4 #bh1 ,a4,d4 #aiba ,g4 ,,sternajolo3 ,,codices ,,vrbinati ,,latini4 ,,no4 #bi1 ,,ad4 #aibg ,,untersuchungen ,,zum ,r,,mischen ,,kochbuche ,versuch einer ,lsung der ,apicius-,frage von ,edward ,brandt1 ,leipzig1 ,dietrich'sche ,verlagsbuchhandlung1 #aibg4 ,philologus1 ,supplementband ,,xix1 ,heft ,,iii4 #afd pp4 ,dr4 ,edward ,brandt1 the philologist of ,munich1 is the latest of the ,apician commentators4 ,his researches are quite exhaustive4 ,while not conclusive 7as some of the problems will perhaps never be solved7 he has shed much new light on the vexatious questions of the origin and the authors of our old ,roman cookery book4 ,,apician ,,finis ,illustration3 ,,cantharus1 ,,wine ,,cup ,,with ,,handles ,elaborate decoration of ,bacchic motifs3 wine leaves and masks of satyrs4 ,hildesheim ,treasure4 ,,index and ,,vocabulary ,a ,abalana1 ,abellana1 hazelnut1 see ,avellana ,abbreviations1 explanation of1 p4 xv ,,abdomen1 sow's udder1 belly1 fat of lower part of belly1 figur4 ,gluttony1 intemperance ,,abrotanum1 --,,onum1 --,,onus the herb lad's love2 or1 according to most ,southernwood4 ,,abrotonum is also a town in ,africa ,absinth4 ,,absinthium1 the herb wormwood4 ,the ,romans used ,a4 from several parts of the world4 ,rx #c1 also ,,apsinthium ,,absinthiatus1 --,,um1 flavored with wormwood1 ,rx #c ,,absinthites1 wine tempered or mixed with wormwood2 modern absinth or ,vermouth1 cf4 ,rx #c ,,absinthium ,,romanum1 ,rx #c ,,abua1 a small fish2 see ,,apua1 ,rx #ach1 #aci1 #adg ,,acer1 ,,aceo1 ,,acidum1 to be or to make sour1 tart ,,acetabulum1 a vinegar cruet3 a small measure1 equivalent to #ae ,attic drachms2 see ,measures ,,acetum1 vinegar ---- ,,mulsum1 mead ,,acicula1 ,,acus1 the needle fish1 or horn-back1 or horn-beak2 a long fish with a snout sharp like a needle2 the gar-fish1 or sea-needle ,,acidum1 sour2 same as ,,acer ,,acinaticius1 a costly raisin wine ,,acinosus1 full of kernels or stones ,,acinus1 --,,um1 a grain1 or grape raisin berry or kernel ,,acipenser1 a large fish1 sturgeon1 ,rx #ade2 also see ,,styrio ,,acor1 --,,um1 sourness1 tartness2 the herb sweetcane1 gardenflag1 galangale ,,acrimonia1 acidity1 tartness1 sourness2 harshness of taste ,,acus1 same as ,,acicula ,adjustable ,table1 illustration1 p4 #ach ,,adulteram1 tempting dish1 ,rx #aib ,adulterations of food in antiquity1 pp4 #cc1 #ci1 seq4 #adg2 ,rx #f1 #g1 #i1 #ae1 #ag1 #ah4 ,also see ,cookery1 deceptive ,advertising cooked ham1 ,rx #bhg ,advertising ancient hotels1 p4 #f ,aegineta1 ,paulus1 writer on medicine and cookery1 see ,apiciana1 ,no4 #e-f ,,aeneum1 a metal cooking utensil1 a ,,caccabus1 which see2 ,,aeneum ,,vas1 a mixing bowl2 ,,aenea ,,patella1 a pewter1 bronze or silver service platter4 ,aeno ,coctus1 braised1 sometimes confused with oenococtum1 stewed in wine ,a,,roptes1 fowl1 birds2 the correct title of ,book ,,vi1 see p4 #ada ,aethiopian ,cumin ,rx #ce ,,affe 7,ger47 ,monkey2 ,rx #ee2 also see ,caramel ,coloring ,,agitare 7,,ova71 to stir1 to beat 7eggs7 ,,agnus1 ,,in ,,agno1 lamb2 ,,agninus1 pertaining to ,l4 ,rx #bia seq41 #cee1 #cfd1 #die ---- ,,copadia ,,agnina1 ,rx #cee seq4 ---- ,,agni ,,coctura1 ,rx #ceh ---- ,,assus1 ,rx #cei ---- ,,agnum ,,simplicem1 ,rx #die ---- ,,tarpeianus1 ,rx #cfc ,,agonia1 cattle sacrificed at the festivals3 only little of the victims was wasted at religious ceremonies4 ,the priests1 after predicting the future from the intestines1 burned them but sold the carcass to the innkeeper and cooks of the ,,popina1 hence the name4 ,these eating places of a low order did a thriving business with cheaply bought meats which1 however1 usually were of the best quality4 ,in ,pompeii such steaks were exhibited in windows behind magnifying glasses to attract the rural customer ,albino1 writer1 p4 #aj ,,album1 ,,albumen1 white2 ---- ,,ovorum1 the whites of egg2 ---- ,,piper1 white pepper1 etc4 ,,alex1 7,,alec1 ,,halec71 salt water1 pickle1 brine1 fish brine4 ,finally1 the fish itself when cured in ,a4 cf4 ,,muria ,alexandria1 the city founded by ,alexander the ,great1 important ,mediterranean harbor4 ,a4 was a rival of ,rome and ,athens in ,antiquity1 famous for its luxury ,alexandrine dishes ,rx #ge1 #cdh1 seq4 ,,alica1 spelt4 ,rx #bjj ,,alicatum1 any food treated with ,,alex1 which see ,,alliatum1 a garlic sauce1 consisting of a pure of pounded garlic whipped up with oil into a paste of a consistency of mayonnaise1 a preparation still popular in the ,provence today2 finally1 anything flavored with garlic or leeks ,,allium1 garlic2 also leek4 ,fr4 ,,aille ,almonds1 ,,amygdala1 peeling and bleaching of ,a4 ,rx #eg ,,amacarus1 sweet-marjoram1 feverfew ,,ambiga1 a small vessel in the shape of a pyramid ,,ambolatus1 unidentified term2 p4 #agb2 ,rx #eg1 #ei ,amerbach ,manuscript1 ,apiciana ,,xiv ,,ammi1 7,,ammium1 ,,ami1 ,,amium71 cumin ,,amurca 7,,amurea71 the lees of oil ,,amygdala 7--,,um7 ,almonds1 ,rx #eg2 ,,oleum ,,amygdalium1 almond oil ,,amylare 7,,amulare71 to thicken with flour4 ,,amylatum 7,,amulatum7 that which is thickened with flour4 ,wheat or rice flour and fats or oil usually were used for this purpose1 corresponding to our present roux4 ,however1 the term was also extended to the use of eggs for the purpose of thickening fluids1 thus becoming equivalent to the present liaison1 used for soups and sauces4 ,hence ,,amylum and ,,amulum1 which is also a sort of frumenty ,anacharsis1 the ,scythian1 writer4 ,he described a banquet at ,athens during the ,periclean age4 pp4 #c1 #g ,,anas1 a duck or drake2 ,rx #bab-ag4 ,,anatem1 ,rx #bab2 ,,anatem ,,ex ,,rapis1 ,rx #bad ,anchovy1 a small fish2 ,rx #adg2 cf4 ,,apua4 ---- forcemeat1 ,rx #ach2 ---- sauce and ,,garum 7which see7 ,rx #cg2 ---- omelette ,rx #adg ,,anet7,h7,,atum1 flavored with dill2 ,,anet7,h7,,um1 dill1 also anise ,,anguilla1 eel1 ,rx #dff-g1 #dhd4 cf4 ,,congrio ,,angularus1 a square dish or pan ,,anisum1 anise1 pimpinella ,,anser1 goose1 gander2 ,,in ,,ansere1 ,rx #bcd2 ---- ,,jus ,,candidum ,rx #bbh ,,antipasto1 ,before the ,meal1 modern ,italian appetizer2 the prepared article usually comes in cans or glasses1 consisting of tunny1 artichokes1 olives1 etc41 preserved in oil ,,aper1 see ,,aprus ,,apexabo1 a blood sausage2 cf4 ,,longano ,aphricocks1 ,rx #bie ,,aphros1 ,rx #bie ,,aphya1 see ,,apua ,apician ,cheesecakes1 p4 #i ---- cookery1 influence1 p4 #af1 #bc ---- ,archetypus1 p4 #ai ---- manuscripts1 p4 #ai1 p4 #bec1 seq4 ---- ,terminology1 p4 #bb ---- dishes1 compared with modern dishes1 p4 #bc ---- sauces1 p4 #bd ---- ,style of writing1 p4 #bf ---- research1 p4 #cd seq4 ,apiciana1 ,diagram of1 p4 #beb ,apicius1 pp4 #g1 #i ---- ,the man1 p4 #i ---- ,athenaeus on1 p4 #i ---- and ,platina1 p4 #i ---- ,expedition to find crawfish1 p4 #i ---- ships oysters1 p4 #aj ---- school1 p4 #aj ---- death1 pp4 #aj1 #aa ---- reflecting ,roman conditions1 pp4 #ad1 #ae ---- authenticity of1 pp4 #ah1 #ai ---- writer1 p4 #bf1 ,rx #agf1 #dcf ---- confirmed by modern science1 p4 #cc ---- editors as cooks1 p4 #cd seq4 ,apion1 writer1 quoted by ,athenaeus1 p4 #i ,,apium1 celery1 smallage1 parsley4 ,rx #ajd ,,apotherma 7--,,um1 ,,apodermum7 hot porridge1 gruel1 pudding4 ,rx #eg2 cf4 ,,tisana ,,apparatus1 preparation2 ---- ,,mensae1 getting dinner ready ,appetizers4 ,rx #agd and others4 ,according to ,horace1 eggs were the first dishes served4 ,the moveable appetizer of ,apicius is very elaborate1 p4 #baj ,appert1 ,franois1 ,rx #bd1 father of the modern canning methods ,apples1 ,rx #bb1 #aga ,,aprus1 ,,aprugnus1 wild boar4 ,rx #cbi-ch4 ,,aprina1 ,,perna1 ,rx #cch1 also ,,aper ,,apua 7,,abua1 ,,aphya71 a small kind of fish1 anchovy1 sprat1 whiting1 white bait1 or minnow4 ,rx #ach-i1 #adf1 cf4 ,pliny4 ,apua is also a town in ,liguria2 its inhabitants ,,apuani ,,aqua1 water2 ---- ,,calida1 hot w42 ---- ,,cisternina1 well w42 ---- ,,marina1 sea w42 ---- ,,nitrata1 soda w4 for the cooking of vegetables2 ---- ,,recens2 fresh1 i4e41 not stale w42 ---- ,,pluviale1 rain w4 ,,aqualicus lower part of belly1 paunch1 ventricle1 stomach1 maw ,archetypus ,fuldensis1 manuscript1 see ,apiciana ,diagram ,,archimagirus1 principal cook1 chef1 cf4 ,cooks' names ,,arida 7--,,us1 --,,um7 dry2 ---- ,,mentha1 dry mint ,,artemisia1 the herb mugwort1 motherwort1 tarragon ,,artocreas1 meat pie ,,artoptes1 ,torinus' title of ,book ,,ii2 better3 ,,sarcoptes1 minces1 minced meats ,,artyma1 spice2 cf4 ,,condimentum ,asa foetida1 use of ---- ,rx #ae1 p4 #bc ,,asarum1 the ,herb foalbit1 foalfoot1 coltsfoot1 wild spikenard ,,ascalonica ,,cepa1 scallion1 young onion ,asparagus1 ,,asparagus1 p4 #ahh1 ,rx #gb1 ---- and figpecker1 ,rx #acb1 ---- custard pie1 ,rx #acc ,,assatura1 a roast1 also the process of roasting4 ,rx #bff-bgj ,,assus1 roast ,,astacus1 a crab or lobster ,athenaeus1 writer1 pp4 #c1 seq4 ---- on ,apicius1 p4 #aj ,athene1 ,dish illustration1 p4 #aeh ,,atriplex1 the herb orage1 or orach ,,atrium1 living room in a ,roman residence1 formerly used for kitchen purposes1 hence the name1 black room1 because of the smoky walls4 ,like all simple things then and now1 the ,atrium often developed into a magnificently decorated court1 with fountains and marble statues1 and became a sort of parlor to receive the guests of the house ,,attagena 7,,atagena71 heath cock1 a game bird4 ,rx #bah1 seq4 ,,aurata1 a fish1 golden dory1 red snapper4 ,rx #aeg1 #dfa1 #dfb ,,avellana1 hazelnut1 filbert1 ,fr4 ,,avelline ---- ,,nux1 ---- ,,nucleus1 kernel of f4 ,rx #big and in the list of the ,excerpta ,,avena1 a species of bearded grass1 haver-grass1 oats1 wild oats ,,avibus1 ,,in-- ,rx #bbj1 #ba1 #bd1 #bg ,,avicularius1 bird keeper1 poulterer ,,avis1 bird1 fowl2 ,,aves ,,esculentae1 edible birds4 ---- ,,hircosae1 ill-smelling birds1 ,rx #bbi-cj1 ---- ,,ne ,,liquescant1 ,rx #bcc ,b ,,bacca1 berry1 seed4 ---- ,,myrthea1 myrtle berry2 ---- ,,rutae1 rue berry2 ---- ,,laurea1 laurel berry1 etc4 ,bacon1 ,rx #bhe-ij2 see also ,,salsum ,,baiae1 a town1 watering place of the ancients1 for which many dishes are named4 ,rx #bje4 ,,baianum pertaining to ,,baiae2 hence ,,emphractum ----1 ,,fabae1 etc4 ,rx #bjb1 #bje1 #dcb2 ,baian ,seafood ,stew1 ,rx #dca ,bakery in ,pompeii1 illustration1 p4 #b ,bantam ,chicken1 ,rx #bcg ,barracuda1 a fish1 ,rx #aeh ,barley ,broth1 ,rx #agb1 #bjj1 #bdg ,,barrica1 ,rx #agc ,barthlemy1 ,j4 ,j41 writer1 translator of ,anacharsis1 p4 #h ,baseggio1 ,g41 editor1 ,apiciana1 ,no4 #ac1 p4 #bgj ,,basilicum1 basil ,bavarian ,cabbage1 ,rx #hg ,beans1 ,rx #if1 #ahi1 #aid-h1 #bdg2 ,green ---- ,rx #bdg2 ---- saut1 ,rx #bjc2 ---- in mustard1 ,rx #bjd ---- ,baian style1 ,rx #bjb ---- ,egyptian1 see ,,colocasium ,beauvilliers1 ,a41 ,french cook2 cf4 ,styrio ,beef1 p4 #cj2 shortage of ---- diet1 p4 #cj ---- ,beef ,eaters1 p4 #cj ---- dishes1 ,rx #cea1 seq4 ,beets1 ,rx #gj1 #ig1 #ih1 #ahc ---- named for ,varro1 ,rx #gj1 #ig1 #ih ,bernardinus1 of ,venice1 printer1 p4 #beh ,bernhold1 ,j4 ,m41 editor1 ,apiciana1 ,nos4 #b-c1 #ab-ad1 pp4 #beh1 seq4 ,,beta1 beet1 which see ,,betaceos ,,varrones1 ,rx #gj ,bibliographers of ,apicius1 see ,apiciana ,birds1 ,book ,,vi1 ,rx #baj-bbg2 treatment of strong-smelling ---- ,rx #bbi1 #bcj ,,blitum1 a pot herb1 the arrack or orage1 also spinach1 according to some interpreters ,boar1 wild1 ,rx #cbi-ch1 p4 #cad ,boiled ,dinners1 ,rx #abe ,,boletar1 a dish for mushrooms1 ,rx #ahc ,,boletus1 mushroom1 ,rx #cji-ad ,bordelaise1 ,rx #cea ,borrichius1 ,olaus1 p4 #bfh ,,botellus1 7dim4 of ,,botulus7 small sausage1 ,rx #fj4 ,,botulus1 a sausage1 meat pudding1 black pudding1 ,rx #fj1 #fa1 #agb ,,bouillabaisse1 a fish stew of ,marseilles1 ,rx #dca1 #dha ,bouquet garni1 ,rx #ach ,,boves1 ,beef cattle2 cf4 ,,bubula ,bowls for mixing wine1 etc41 see ,crater ---- for fruit or dessert1 illustration1 p4 #fa ,brain ,sausage1 ,rx #de ---- ,custard1 ,rx #abh ---- and bacon1 ,rx #adh ---- and chicken with peas1 ,rx #aih ,brandt1 ,edward1 ,editor1 ,commentator1 ,rx #bi1 #agj1 p4 #bgc ,,brassica1 cabbage1 kale2 ---- ,,campestra1 turnip2 ---- ,,oleracea1 cabbage and kale2 ---- ,,marina1 sea kale 787 ,bread1 ,alexandrine1 ,rx #abf2 ,picentian ----1 ,rx #abe4 ,the methods of grinding flour and baking is illustrated with our illustrations of the ,casa di ,forno of ,pompeii and the ,slaves grinding flour1 which see1 pp4 #adb1 #adi4 ,apicius has no directions for baking1 an art that was as highly developed in his days as was cookery ,,brevis ,,pimentorum1 facsimile1 p4 #bcd ,brissonius1 writer1 quoting ,lambecius1 ,rx #cgf ,broiler and ,stove1 illustration1 p4 #ahb ,broth1 see ,,liquamen2 ,barley ----1 ,rx #agb1 #bjj1 #bja ---- ,how to redeem a spoiled1 ,rx #i ,,bubula1 ,beef1 flesh of oxen1 p4 #cj1 ,rx #cea1 #ceb ,,bubulus ,,caseus1 cow's cheese ,,bucca1 ,,buccea1 mouth1 cheek2 also a bite1 a morsel1 a mouth-full2 ,fr4 ,,bouch,e2 ,,bucella 7dim47 a small bite1 a dainty bit1 delicate morsel2 hence probably1 ,ger4 ,buss'l a little kiss and busseln1 to spoon1 to kiss1 in the ,southern ,german dialect ,,buccellatum1 a biscuit1 ,zwieback1 soldier's bread1 hard tack ,,bulbus1 a bulbous root1 a bulb1 onion1 ,rx #bhe1 #cjd-h ,,bulbi ,,fricti1 ,rx #cjh ,,bullire1 to boil2 ,fr4 ,,bouillir ,,butyrum1 butter4 ,was little used in ancient households1 except for cosmetics4 ,cows were expensive1 climate and sanitary conditions interfered with its use in the ,southern kitchen4 ,the ,latin butyrum is said to derive from the ,german ,butter ,c ,,cabbage1 ,rx #hg-ib1 #ajc2 p4 #ahh ,bavarian1 ,rx #hg ,ingenious way of cooking1 ,rx #hh ,chartreuse1 ,rx #dfi ,,cacabus1 ,,caccabus1 a cook pot1 marmite2 see ,,olla4 ,illustrations1 pp4 #ahc1 #bji1 #bbc1 #bce4 ,hence3 ,,caccabina1 dish cooked in a caccabus4 ,see also ,,salacaccabia1 ,rx #dfh4 ,i ,exc4 #dgj ,,caelius1 see ,coelius ,,caepa1 ,,cepa1 onion2 ---- ,,arida1 fresh onion2 ---- ,,rotunda1 round onion2 ---- ,,sicca1 dry o42 ---- ,,ascalonica1 young o4 scallion2 ---- ,,pallacana or ,,pallicana1 a shallot1 a special ,roman variety ,calamary1 cuttlefish1 ,rx #dje1 p4 #cdc ,,calamenthum1 cress1 watercress ,,callum1 ,,callus 7---- ,,porcinum7 tough skin1 bacon skin1 cracklings4 ,rx #i1 #bea1 #bee ,,camerinum1 town in ,umbria1 ,rx #c1 where ,vermouth was made ,,cammarus ,,marinus1 a kind of crab-fish1 ,rx #dc ,,canabinum1 ,,cannabinum1 hemp1 hempen ,,cancer1 crab ,canning1 ,rx #bc-bd ,,cantharus1 illustrations1 p4 #bca2 p4 #bgd ,,capon1 ,rx #aff1 #bdi2 ,,caponum ,,testiculi1 ,rx #aff ,,cappar1 caper ,,cappara1 purslane1 portulaca ,,capparus1 ,,carabus1 ,rx #cig ,,capra1 she-goat1 also mountain goat1 chamois2 ,ger4 ,,gemse2 ,rx #cdf-h ,caramel coloring1 ,rx #ee1 #gc1 #aai1 #abd1 #adf ,,cardamomum1 cardamom1 aromatic seed ,,cardamum1 nasturtium1 cress ,cardoons1 ,rx #aab-d ,,cardus1 ,,carduus1 cardoon1 edible thistle1 ,rx #aab-c ,carme1 ,antonin1 ,the most talented ,french cook of the post-revolution period2 his chartreuses compared1 ,rx #ahf1 p4 #ce ,,carenum1 ,,caroenum1 wine or must boiled down one third of its volume to keep it4 ,rx #ce ,,careum1 ,,carum1 ,carraway ,,carica 7---- ,,ficus7 a dried fig from ,caria1 a reduction made of the fig wine was used for coloring sauce1 similar to our caramel color1 which see ,,cariota1 ,,caryota1 a kind of large date1 figdate2 also a wine1 a date wine2 ,rx #ce ,,caro1 flesh of animals1 ,rx #aj2 ---- ,,salsa1 pickled meat ,,carota1 ,,caroeta1 carrot2 ,rx #aba-c ,carthusian monks1 inventors of the ,,chartreuse1 ,rx #fh1 see also ,carme ,,cartilago1 gristle1 tendon1 cartilage ,,caryophyllus1 clove ,casa di ,forno1 ,pompeii1 ,house of the ,oven1 illustration1 p4 #b ,,caseus1 cheese2 ,rx #abe1 #cjc2 ---- ,,bubulus1 cow's cheese2 ---- ,,vestinus1 ,rx #abf ,,castanea1 chestnut1 ,rx #ahc seq4 ,catesby1 writer1 ,rx #cbb ,catfish1 ,rx #dbf ,,cattabia1 see ,salacaccabia ,caul ,sausage1 ,kromeski1 ,rx #de ,,cauliculos1 ,rx #hg-ib2 also ,col-- cul-- and coliclus ,cauliflower1 ,rx #hg ,caviare1 see ,,styrio ,celery1 ,rx #ajd ,celsinus1 a ,roman1 ,rx #cgf-g ,,cena1 ,,coena1 a meal1 a repast2 ,,cenula1 a light luncheon2 ---- ,,recta1 a regular meal1 a formal dinner1 usually consisting of ,,gustus1 appetizers and light ,,entr,,es1 the ,,cena proper which is the ,,pi,,ce ,,de ,,resistance and the ,,mens ,,secundae1 or desserts4 ,the main dish was the ,,caput ,,cenae2 the desserts were also called ,,bellaria or ,,mensae ,,pomorum1 because they usually finished with fruit4 ,hence ,horace's saying ,,ab ,,ovo ,,usque ,,ad ,,mala which freely translated and modernized means1 ,everything from soup to nuts4 ---- ,,auguralis1 ---- ,,pontificalis1 ---- ,,capitolina1 ---- ,,persica1 ----,,sybaritica1 ---- ,,campanae1 ---- ,,cerealis1 ---- ,,saliaris1 ----,,triumphalis1 ---- ,,polinctura are all names for state dinners1 official banquets1 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 ---- ,,philosophica1 ---- ,,platonica1 ---- ,,laconica1 ---- ,,rustica1 ----,,cynica are all more or less skimpy affairs1 while the ---- ,,icci is that of a downright miser4 ---- ,,hecates is a hectic meal1 ----,,terrestris a vegetarian dinner1 ---- ,,deum1 a home-cooked meal1 and a ---- ,,saturnia is one without imported dishes or delicacies1 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 fresh4 ---- ,,dubia1 ,rx #aci1 is the doubtful meal which causes the conscientious physician ,lister so much worry ,the ,,cena1 to be sure1 was an evening meal1 the ,,prandium1 a noon-day meal1 a luncheon1 any kind of meal2 the ,,jentaculum1 a breakfast1 an early luncheon2 the ,,merenda was a snack in the afternoon between the meals for those who had earned a bite ,there are further ,,cenae1 such as ---- ,,dapsilis1 ---- ,,pellocibilis1 ---- ,,uncta1 ---- ,,epularis1 ---- ,,regalis1 all more or less generous affairs1 and our list of classical and sonorous dinner names is by no means exhausted herewith4 ,the variety of these names is the best proof of how seriously a meal was considered by the ancients1 how much thought was devoted to its character and arrangements ,,cepa1 same as ,,caepa1 onion ,,cepaea1 purslane1 sea-purslane1 portulaca ,,cepuros1 ,gr41 gardener2 title of ,book ,,iii ,,cerasum1 cherry1 ,fr4 ,,cerise2 ,cerasus is a city of ,pontus 7,black ,sea7 whence ,lucullus imported the cherry to ,rome ,,cerebrum1 ,,cerebellum1 brains1 ,rx #df ,,cerefolium1 ,,caerefolium1 chervil1 ,ger4 ,,kerbel1 ,fr4 ,,cerfeuille ,cereto de ,tridino1 printer1 see ,tacuinus ,,cervus1 stag1 venison1 ,rx #cci-de ,cesena1 a town in ,italy where there is an ,apicius ,ms42 ,apiciana ,,xii ,,chamae1 cockles ,chamois1 ,rx #cdf seq4 ,charcoal used for filtering1 ,rx #a ,,chartreuse1 ,rx #fh1 #aca1 #ade;a1 #ahf1 #dfi-gj2 also see ,carthusian monks and ,carme ,chasseur1 ,rx #bfc ,cheese1 cottage1 ,rx #cjc2 also see ,,caseus ,cheltenham codex1 ,apiciana ,i ,cherries1 ,rx #bb1 see ,,cerasus ,chestnuts1 ,rx #ahc-hd;a ,chicken1 ,,pullus ---- forcemeat1 ,rx #ej2 ---- broth1 #ea2 ---- fricass1 #ef2 ---- boiled1 #bce1 #bcf1 #bdb2 ---- and dasheens1 #bdd2 ---- creamed1 with paste1 #bdg2 ---- stuffed1 #bdh1 #aii1 #bac-ag1 #bce2 ---- in cream1 #bej2 ---- disjointed1 #aci1 note #a2 ---- ,bantam1 #bcg2 ---- cold1 in its own gravy1 #bcg2 ---- fried or saut1 #bcf2 ---- ,guinea hen1 #bci2 ---- ,fricass ,varius1 #bde2 ---- la ,fronto1 #bdf2 ---- ,parthian style1 #bcg2 ---- and leeks1 #bch2 ---- with laser1 #bdj2 ---- roast1 #bda2 ---- and pumpkin1 #bdc2 ---- galantine1 #bdi2 ---- fried with cream sauce1 #bej2 ---- ,maryland1 ,wiener ,backhhndl1 #bej ,chick-peas1 ,rx #bjg-i2 p4 #bdg ,chimneys on pies1 ,rx #ada ,chipolata garniture1 ,rx #cgh ,,choenix1 a measure1--#b ,,sextarii1 ,rx #eb ,chops1 ,rx #bfa ,,choux ,,de ,,bruxelles ,,aux ,,marrons1 ,rx #ib ,christina1 ,queen of ,sweden1 eating ,apician dishes1 pp4 #cg1 #ch ,,chrysomelum1 ,,chrysomalum1 a sort of quince ,,cibaria1 victuals1 provisions1 food2 same as ,,cibus4 ,hence ,,cibariae ,,leges1 sumptuary laws2 ,,cibarium ,,vas1 a vessel or container for food2 ,,cibarius1 relating to food2 also ,,cibatio1 victualling1 feeding1 meal1 repast ,,cibarium ,,album1 white repast1 white dish1 blancmange4 ,fr4 ,,blanc ,,manger1 white eating4 ,a very old dish4 ,platina gives a fine recipe for it2 in ,apicius it is not yet developed4 ,the body of this dish is ground almonds and milk1 thickened with meat jelly4 ,modern cornstarch puddings have no longer a resemblance to it2 to speak of chocolate blancmange as we do1 is a barbarism4 ,platina is proud of his ,c4,a4 ,he prefers it to any ,apician dessert4 ,we agree with him2 the incomplete ,apicius in ,platina's and in our days has no desserts worth mentioning4 ,a ,german recipe of the #acth century 7in ,ein ,buch von guter ,spise7 calls ,c4,a4 ,blamansier1 plainly a corruption of the ,french4 ,by the translation of ,c4,a4 into the ,french1 the origin of the dish was obliterated1 a quite frequent occurrence in ,french kitchen terminology ,,ciborium1 a drinking vessel ,,cibus1 food1 victuals1 provender ,,cicer1 chick-pea1 small pulse1 ,rx #bjg-bji ,cicero1 famous ,roman1 ,rx #dji ,,ciconia1 stork4 ,although there is no direct mention of the ,c4 as an article of diet it has undoubtedly been eaten same as crane1 egrets1 flamingo and similar birds ,,cinara1 ,,cynara1 artichoke ,,cinnamonum1 cinnamon ,,circellos ,,isicatos1 a sausage1 ,rx #fe ,,citrea ,,mala1 citron2 see ,,citrum ,,citreus1 citron tree ,,citrum1 ,,citrium1 the fruit of the ,,citreus1 citron1 citrus1 ,rx #bc1 #ha1 #afh4 ,the citron tree is also ,,malus ,,medica4 ,,malus ,,quae ,,citria ,,vocantur2 ,,conditura ,,malorum ,,medicorum1 ,ap4 ,book ,i42 ,lister thinks this is a cucumber ,,citrus1 orange or lemon tree and their fruits4 ,it is remarkable that ,apicius does not speak of lemons1 one of the most indispensable fruits in modern cookery which grow so profusely in ,italy today4 ,these were imported into ,italy probably later4 ,the ancients called a number of other trees ,,citrus also1 including the cedar1 the very name of which is a corruption of ,,citrus ,classic ,cookery1 pp4 #af-ag ,,clibanus1 portable oven2 also a broad vessel for bread-making1 a dough trough ,,cnecon1 ,rx #af ,,cnicos1 ,,cnicus1 ,,cnecus1 bastard saffron2 also the blessed thistle ,,cnissa1 smoke or steam arising from fat or meat while roasting ,,cochleae1 snails1 also sea-snails1 cockles1 periwinkles1 ,rx #cbc-be4 ---- ,,lacte ,,pastae1 milk-fed snails4 ,,cochlearium1 a snail farm1 place where snails were raised and fattened for the table4 ,also a spoonful1 a measure of the capacity of a small shell1 more properly1 however1 ,,cochlear1 a spoon1 a spoon-full1 #a_/d cyathus1 the capacity of a small shell1 also1 properly1 a spoon for drawing snails out of the shells4 ,,cochleola1 a small snail ,,cocolobis1 basil1 basilica ,,coctana1 ,,cotana1 ,,cottana1 ,,cotona1 a small dried fig from ,syria ,,coctio1 the act of cooking or boiling ,,coctiva ,,condimenta1 easy of digestion1 not edible without cooking4 ,,coctivus1 soon boiled or roasted ,,coctor1 cook1 which see2 same as ,,coquus ,,cocula1 same as ,,coqua1 a female cook ,,coculum1 a cooking vessel ,,cocus1 ,,coquus1 cook1 which see ,coelius1 name of a person1 erroneously attached to that of ,apicius2 also ,caelius1 p4 #ac ,,coladium1 --,,edium1 --,,esium1 --,,oesium1 variations of ,,colocasium1 which see ,colander1 illustration of a1 p4 #eh ,,coliculus1 ,,cauliculus1 a tender shoot1 a small stalk or stem1 ,rx #hg-ib ,,colo1 to strain1 to filter1 cf4 ,rx #gc ,,colocasia1 ,,colocasium1 the dasheen1 or taro1 or tanyah tuber1 of which there are many varieties2 the root of a plant known to the ancients as ,egyptian ,bean4 ,descriptions in the notes to the ,rx #gd1 #aed1 #agb1 #bjj1 #bdd and #cbb ,,colum ,,nivarium1 a strainer or colander for wine and other liquids4 ,see illustration1 p4 #eh ,,columba1 female pigeon2 ,,columbus1 the male2 ,,columbulus1 --,a1 squab1 ,rx #bbj4 ,also used as an endearing term ,columella1 writer on agriculture2 ---- on bulbs1 ,rx #cjg2 ---- mentioning ,matius1 ,rx #afg ,,colymbades 7,,olivae71 olives swimming in the brine2 from ,,colymbus1 swimming pool ,combination of dishes1 ,rx #df ,commentaries on ,apicius1 p4 #bgb ,commodus1 a ,roman1 ,rx #aig ,compte of early fruit1 ,rx #agg ,,concha1 shellfish muscle1 cockle scallop1 pearl oyster2 also the pearl itself1 or mother-of-pearl2 also any hollow vessel resembling a mussel shell 7cf4 illustration1 p4 #abe7 hence ,,concha ,,salis ,,puri1 a salt cellar4 ,hence also ,,conchis1 beans or peas cooked in the shell or in the pod2 and diminutives and variations3 ,,conchicla ,,faba1 7bean in the pod7 for ,,conchicula1 which is the same as ,,conchis and ,,concicla2 ,rx #aid-ih1 #daa4 ---- ,,apiciana1 ,rx #aie2 ---- ,,de ,,pisa1 ,rx #aif2 ---- ,,commodiana1 ,rx #aig2 ---- ,,farsilis1 ,rx #aii ,,conchiclatus1 ,rx #aii ,,concresco1 grow together1 run together1 thicken1 congeal1 also curdle1 etc41 same as ,,concretio1 ,,concretum ,,condio1 to salt1 to season1 to flavor2 to give relish or zest1 to spice1 to prepare with honey or pepper1 and also 7since spicing does this very thing7 to preserve ,,conditio1 laying up1 preserving4 ,,conditivus1 that which is laid up or preserved1 same as ,,conditum ,,conditor1 one who spices4 ,ger4 ,konditor1 a pastry maker ,,condimentarius1 spice merchant1 grocer ,,condimentum1 condiment1 sauce1 dressing1 seasoning1 pickle1 anything used for flavoring1 seasoning1 pickling ---- ,,viride green herbs1 pot herbs2 cf4 ,,conditura4 ---- ,,pro ,,pelamide1 ,rx #dde2 ---- ,,pro ,,thynno1 ,rx #ddf2 ---- ,,in ,,percam1 ,rx #ddg2 ---- ,,in ,,rubellionem1 ,rx #ddh2 ---- ,,ratio ,,condiendi ,,murenas1 ,rx #ddi2 ---- ,,lacertos1 ,rx #def2 ---- ,,pro ,,lacerto ,,asso1 ,rx #deg2 ---- ,,thynnum ,,et ,,denticem1 ,rx #deh2 ---- ,,denticis1 ,rx #dfj2 ---- ,,in ,,dentice ,,elixo1 ,rx #dfa2 ---- ,,aurata1 ,rx #dfb2 ---- ,,in ,,auratam ,,assam1 ,rx #dfc2 ---- ,,scorpiones1 ,rx #dfd2 ---- ,,anguillam1 ,rx #dff2 ---- ,,aliud ---- ,,anguillae1 ,rx #dfg ,,conditum1 preserved1 a preserve2 cf4 ,,condio2 ---- ,,melirhomum1 ,rx #b ---- ,,absinthium ,,romanum1 ,rx #c ---- ,,paradoxum1 ,rx #a ---- ,,violarum1 ,rx #e ---- ,paradoxum1 facsimile of ,vat4 ,ms41 p4 #bec ,,conditura1 a pickle1 a preserve1 sauce1 seasoning1 marinade2 the three terms1 ,c41 ,,conditum and ,,condimentum are much the same in meaning1 and are used indiscriminately4 ,they also designate sweet dishes and desserts of different kinds1 including many articles known to us as confections4 ,hence the ,german1 ,,konditor1 for confectioner1 pastry cook4 ,nevertheless1 a general outline of the specific meanings of these terms may be gathered from observing the nature of the several preparations listed under these headings1 particularly as follows3 ---- ,,rosatum1 ,rx #d2 7cf4 ,no4 #e7 ---- ,,mellis1 ,rx #ag2 ---- ,,uvarum1 ,rx #bj2 ---- ,,malorum ,,punicorum1 ,rx #ba2 ---- ,,cotoniorum1 ,rx #ai2 ---- ,,ficuum1 ,,prunorum1 ,,pirorum1 ,rx #bj2 ---- ,,malorum ,,medicorum1 ,rx #ba2 ---- ,,mororum1 ,rx #be2 ---- ,,olerum1 ,rx #bf2 ---- ,,rumicis1 ,rx #bg2 ---- ,,lapae1 ,rx #bg2 ---- ,,duracinorum1 ,rx #bi2 ---- ,,prunorum1 etc41 ,rx #cj --in most of these instances corresponds to our modern preserving ,,conger1 ,,congrio1 ,,congrus1 sea-eel1 conger4 ,,congrum ,,quem ,,antiates ,,brunchum ,,appellant1--,platina1 cf4 ,,anguilla4 ,plautus uses this fish name to characterize a very cunning person1 a slippery fellow4 ,a cook is thus called ,,congrio in one of his plays ,,conila1 ,,cunila1 a species of the plant ,,origanum1 origany1 wild marjoram4 ,see ,,satureia ,,conyza1 the viscous elecampane ,cook1 ,,cocus1 ,,coquus is the most frequent form used1 ,,coctor1 infrequent4 ,,coqua1 ,,cocula1 female cook2 though female cooks were few4 ,the word is derived from ,,coquere1 to cook1 which seems to be an imitation of the sound1 produced by a bubbling mess ,the cook's work place 7formerly ,,atrium1 the black smoky room7 was the ,,culina1 the kitchen1 hence in the modern ,romance tongues ,,cuisine1 ,,cucina1 ,,cocina4 ,those who work there are ,,cuisiniers1 ,,cocineros1 the female a ,,cuisini,,re1 and so forth ,the ,german and ,swedish for kitchen are ,k,,che and ,k,,ket1 but the words cook and ,,koch are directly related to ,,coquus ,a self-respecting ,roman cook1 especially a master of the art1 having charge of a crew1 would assume the title of ,,magirus1 or ,,archimagirus1 chief cook4 ,this ,greek--,,mageiros--plainly shows the high regard in which ,greek cookery stood in ,rome4 ,no ,american ,,chef would think of calling himself chief cook1 although ,,chef means just that4 ,the foreign word sounds ever so much better both in old ,rome and in new ,new ,york4 ,,mageiros is derived from the ,greek equivalent of the verb to knead1 which leads us to the art of baking4 ,titles and distinctions were plentiful in the ancient bakeshops1 which plainly indicates departmentisation and division of labor ,the ,,pistor was the baker of loaves1 the ,,dulciarius the cake baker1 using honey for sweetening4 ,martial says of the ,,pistor ,,dulciarius1 that hand will construct for you a thousand sweet figures of art2 for it the frugal bee principally labors4 ,the ,,panchestrarius1 mentioned in ,arnobius1 is another confectioner4 ,the ,,libarius still another of the sweet craft4 ,the ,,crustularius and ,,botularius were a cookie baker and a sausage maker respectively ,the ,,lactarius is the milkman2 the ,,placentarius he who makes the ,,placenta1 a certain pancake1 also a kind of cheese cake1 often presented during the ,saturnalia4 ,the ,,scriblitarius belongs here1 too3 in our modern parlance we would perhaps call these two ,,entremetiers4 ,the ,,scriblita must have been a sort of hot cake1 perhaps an omelet1 a pancake1 a dessert of some kind1 served hot2 maybe just a griddle cake1 baked on a hot stone1 a ,,tortilla--what's the use of guessing6 but ,,scriblitae were good1 for ,plautus1 in one of his plays1 ,poenulus1 shouts1 ,now1 then1 the ,,scriblitae are piping hot6 ,come hither1 fellows6 ,not all of them did eat1 however1 all the time1 for ,posidippus derides a cook1 saying1 ,,cum ,,sis ,,coquus1 ,,profectus ,,extra ,,limen ,,es1 ,,cum ,,non ,,prius ,,coenaveris1 ,what8 ,thou art a cook1 and hast gone1 without dinner1 over the threshold8 ,from the ,,focarius1 the scullion1 the ,,fornacarius1 the fireman1 or furnace tender1 and the ,,culinarius1 the general kitchen helper to the ,,obsonator1 the steward1 the ,,fartor to the ,,princeps ,,coquorum1 the matre d'htel of the establishment we see an organization very much similar to our own in any well-conducted kitchen ,the ,roman cooks1 formerly slaves in the frugal days of the nation1 rose to great heights of civic importance with the spread of civilization and the advance of luxury in the empire4 ,cf4 ,the ,rle of the ,mageiroi in the ,life of the ,ancient ,greeks by ,e4 ,m4 ,rankin1 ,chic41 #aijg1 and ,roman ,cooks by ,c4 ,g4 ,harcum1 ,baltimore1 #aiad1 two monographs on this subject ,cookery1 ,apician1 as well as modern c41 discussed in the critical review of the ,apicius book ---- examples of deceptive c4 in ,apicius1 ,rx #f1 #g1 #i1 #ag1 #bbi1 #bcj1 #chd1 #dbi ---- of flavoring and spicing1 ,rx #ae1 #bgg1 #bha1 #cfi ---- deserving special mention for ingenuity and excellence1 ,rx #ae1 #ba1 #bb1 #gb1 #hh1 #agg1 #ahf1 #bab1 #bac1 #bad1 #bej1 #bhg1 #cae1 #dbh ---- modern ,jewish1 resembling ,apicius1 ,rx #bjd seq4 ---- examples of attempts to remove disagreeable odors1 ,rx #bab-ad1 #bbi1 #bcj1 #bib ---- removing sinews from fowl1 ,rx #bac ---- utensils1 p4 #ae ,coote1 ,c4 ,t41 commentator1 pp4 #ai1 #bgc ,,copa1 a woman employed in eating places and taverns1 a bar maid1 a waitress1 an entertainer1 may be all that in one person4 ,one of the caricatures drawn on a tavern wall in ,pompeii depicts a ,,copa energetically demanding payment for a drink from a reluctant customer1 p4 #g ,,copadia1 dainties1 delicate bits1 ,rx #abe1 #agi1 #ahj1 #bga1 #bgf1 seq41 #cee ,copper in ,vegetable ,cookery1 ,rx #ff ,copyists and their work1 p4 #ad ,,coquina1 cooking1 kitchen4 ,,coquinaris1 --,,ius1 relating to the kitchen4 ,,coquo1 --,,is1 ,,coxi1 ,,coctum1 ,,coquere1 to cook1 to dress food1 to function in the kitchen1 to prepare food for the table4 ,see cook ,,cor1 heart ,,cordyla1 ,,cordilla1 ,rx #dai1 #dbc ,,coriandrum1 the herb coriander2 ,,coriandratum1 flavored with c42 ,,liquamen ,,ex ,,coriandro1 coriander essence or extract ,corn1 green1 ,rx #ii ,,cornum1 cornel berry2 ,,corna ,,quae ,,vergilius ,,lapidosa ,,vocat--,platina ,,cornutus1 horn-fish1 ,rx #ddb ,,corruda1 the herb wild sparrage1 or wild asparagus ,,corvus1 a kind of sea-fish1 according to some the sea-swallow4 ,platina describes it as a black fish of the color of the raven 7hence the name71 and ranks it among the best of fish1 cf4 ,,sturnus ,,cotana1 see ,,coctana ,,coticula 7,,cauda871 minor cuts of pork1 either spareribs1 pork chops1 or pig's tails ,,cotonea1 a herb of the ,,cunila family1 wallwort1 comfrey or black bryony ,,cotoneum1 ,,cotoneus1 ,,cotonius1 ,,cydonius1 quince-apple1 ,rx #afc ,,cotula1 ,,cotyla1 a small measure1 #a_/b sextarius ,,coturnix1 quail ,,costum1 ,,costus1 costmary2 fragrant ,indian shrub1 the root of burning taste but excellent flavor ,court-bouillon1 ,rx #cg1 #ach ,cow-parsnips1 p4 #ahh1 ,rx #aae-abb1 #ahc ,,coxa1 ,rx #bhh ,crabs1 ,rx #dhe2 crabmeat croquettes1 ,rx #dd ,cracklings1 p4 #bhe1 ,rx #bee ,crane1 ,rx #bab1 #bac1 p4 #bfe4 ,crane with turnips1 ,rx #bad-ag ,,crater1 ,,cratera1 a bowl or vessel to mix wine and water2 also a mixing bowl and oil container--see illustrations1 p4 #adj ,,craticula1 grill1 gridiron2 illustration1 p4 #ahb ,crme renverse1 ,rx #abi1 #adc ,,cremore1 ,,de--1 ,rx #agb ,,creticum ,,hysopum1 ,rx #bi1 ,cretan hyssop ,,crocus1 --,,os1 --,,on1 --,,um1 saffron2 hence ,,croceus1 saffron-flavored1 saffron sauce or saffron essence4 ,,crocis1 a certain herb or flavor1 perhaps saffron ,croquettes1 ,rx #db1 seq4 ,cucumber1 ,,cucumis1 ,rx #hb-hd ,,cucurbita1 pumpkin1 gourd1 ,rx #gc-hj1 #acf ,,culina1 kitchen2 ,,culinarius1 man employed in the kitchen2 pertaining to the kitchen ,,culter1 a knife for carving or killing2 the blade from #i to #ac inches long ,,cumana1 earthen pot or dish2 casserole1 ,rx #bcg ,cumberland sauce1 ,rx #cde ,,cuminum1 ,,cyminum1 cumin2 ,,cuminatum1 --,,us1 sauce or dish seasoned with cumin1 ,rx #ci1 #dj4 ,aethiopian1 ,libyan1 and ,syriac cumin are named1 ,rx #agh ,,cuniculus1 rabbit1 cony ,,cunilago1 a species of origany1 flea-bane1 wild marjoram1 basilica ,,cupellum1 ,,cupella1 dim41 of ,,cupa1 a small cask or tun4 ,ger4 ,,kufe2 a cooper is a man who makes them ,,curcuma ,,zeodaria1 turmeric ,custard1 brain1 ,rx #bg2 ---- nut1 ,rx #abh1 #adb2 ---- of vegetables and brain1 ,rx #acj2 ---- of elderberries1 ,rx #acd2 ---- rose1 ,rx #ace2 see also ,rx #cja ,cutlets1 ,rx #bfa1 #dga-c ,cuttle-fish1 ,rx #db1 #djf-h ,,cyamus1 ,egyptian bean ,,cyathus1 a measure1 for both things liquid and things dry1 which according to ,pliny #ba4aji1 amounted to #aj drachms1 and1 according to ,rhem4 ,fann4 #hj41 was the #abth part of a ,,sextarius1 roughly one twelfth pint4 ,also a goblet1 and a vessel for mixing wine1 ,rx #aca ,,cydoniis1 ,,patina ,,de1 ,rx #afc1 see also ,malus ,,cyma1 young sprout1 of colewort or any other herb2 also cauliflower1 ,rx #hg-i-ib ,,cyperus1 ,,cypirus1 a sort of rush with roots like ginger1 see ,,medium ,,cyrene1 a city of ,africa1 famous for its ,laser ,cyrenaicum1 the best kind of laser1 which see4 ,also ,kyrene ,d ,,dactylis1 long1 finger-like grape or raisin2 --,,us1 long date1 fruit of a date tree1 ,rx #cj ,,dama1 a doe1 deer1 also a gazelle1 antilope 7,,dorcas74 ,in some places the chamois of the ,alps is called ,,dama ,,damascena ,,pruna1 plum or prune from ,damascus1 ,rx #cj4 ,either fresh or dried ,danneil1 ,e41 editor1 pp4 #cc-cd1 #ce1 #bga ,dasheen1 ,rx #gd1 #aeb1 #agb1 #baf1 #bdd1 #cbb ,dates1 stuffed1 ,rx #bid ,,daucum1 --,,us1 --,,on1 a carrot ,,de ,,chine1 see ,dasheen ,decline of the ,west1 p4 #ag ,,decoquo1 to boil down ,,defrutarius1 one who boils wine2 ,,cella ,,defrutaria1 a cellar where this is done1 or where such wine is kept ,,defrutum1 ,,defrictum1 ,,defritum1 new wine boiled down to one half of its volume with sweet herbs and spices to make it keep4 ,used to flavor sauces1 etc41 see also ,caramel color ,,dentex1 a sparoid marine fish1 ,tooth-,fish1 ,rx #aeg1 #dei-fj ,dessert ,dishes1 illustrations1 pp4 #fa1 #abe ,desserts1 absent1 p4 #dc ,desserts1 ,apician1 ,rx #adc1 #bid1 seq4 ,,diabotanon ,,pro ,,pisce ,,frixo1 ,rx #dcb ,diagram of ,apician editions1 p4 #beb ,didius ,julianus1 ,rx #agh ,dierbach1 ,h4 ,j41 commentator1 p4 #bgc ,dining in ,apician style1 modern1 p4 #cg ---- in ,rome1 compared with today1 pp4 #ag1 #ah ,diocles1 writer1 ,rx #dji ,dionysos ,cup1 illustration1 p4 #ada ,dipper1 illustrated1 p4 #c ,,discus1 round dish1 plate or platter ,disguising foods1 ,rx #acc1 pp4 #cc-d ,distillation1 see ,vinum ,dormouse1 ,rx #cif ,dory1 ,rx #aeg1 #dfb-e ,doves1 p4 #bfe ,drexel1 ,theodor1 collector1 pp4 #beg-h ,dubois1 ,urbain1 chef1 p4 #af ,duck1 p4 #bfe1 ,rx #bab-c2 ---- with turnips1 ,rx #bad-g ,,dulcia1 sweets1 cookies1 confections1 ,rx #af1 #baf1 #bid-f --,,rius1 pastry cook1 ,rx #bid ,dumas1 ,alexandre1 cooking1 p4 #bd ,dumpling of pheasant1 ,rx #dh2 ---- and ,,hydrogarum1 ,rx #di2 ---- with broth1 plain1 ,rx #eb1 #aha ,,duracinus1 hard-skinned1 rough-skinned fruit2 ---- ,,persica1 the best sort of peach1 according to some1 nectarines1 ,rx #bh ,e ,early fruit1 stewed1 ,rx #agg ,,echinus1 sea-urchin1 ,rx #dab-ag ,economical methods3 flavoring1 ,rx #ae ,,edo1 to eat2 great eater1 gormandizer1 glutton ,,edula1 chitterlings ,eel1 ,rx #dff-g ,egg ,dish1 illustration1 p4 #ic ,eggs1 ,rx #cbf-bh2 ---- fried1 ,rx #ccf2 ---- boiled1 ,rx #cbg2 ---- poached1 ,rx #cbh2 ---- scrambled with fish and oysters1 ,rx #aei ,eglantine1 ,rx #aga ,egyptian ,bean1 ,rx #cbb2 also see ,,cyamus ,,eierk,,se1 ,rx #abe1 #cja ,,elaeogarum1 ,rx #cc ,elderberry custard1 ,rx #ace ,,elixo1 to boil1 boil down1 reduce4 --,,us1 --,,um1 boiled down1 sodden1 reduced4 ,according to ,platina an ,,elixum simply is a meat bouillon as it is made today4 ,,elixatio1 a court-bouillon1 liquid boiled down2 ,,elixatura1 a reduction ,,embamma1 a marinade1 a pickle or sauce to preserve food1 to give it additional flavor2 same as ,,intinctus1 ,rx #cdd ,,embractum1 ,,emphractum1 a dish covered over2 a casserole of some kind4 ,e4 ,,baianum1 ,rx #dca ,endives1 ,rx #aji ,enoche of ,ascoli1 medieval scholar1 cf4 ,apiciana ,entres1 potted1 ,rx #ed1 #ee2 ---- sauces1 ,rx #ef2 ---- of fish1 poultry and sausage1 ,rx #aci2 ---- of fowl and livers1 ,rx #age ,,epimeles1 careful1 accurate2 choice things4 ,title of ,book ,i ,erasmus of ,rotterdam1 ,dialogue1 p4 #bgc ,,eruca1 the herb rocket1 a colewort1 a salad plant1 a mustard plant ,,ervum1 a kind of pulse like vetches or tares ,,esca1 meat1 food1 victuals2 ,,esco1 to eat ,escoffier1 ,a4 modern chef1 writer1 ,rx #cch ,,esculentes1 things good to eat ,,estrix1 she-glutton ,,esus1 eating ,every ,day ,dishes1 ,rx #abh1 #adb ,,excerpta ,a ,,vinidario1 p4 #bce ,excerpts from ,apicius by ,vinidarius1 pp4 #ba1 #bcd ,,excoquo1 to boil out1 to melt1 to render 7fats7 ,f ,,faba1 bean1 pulse4 ---- ,,aegyptiaca1 ,rx #cbb2 ---- ,,in ,,frixorio1 string beans in the frying pan1 ,fr43 ,,haricots ,,verts ,,saut,s2 ---- ,,vitelliana1 ,rx #ahi1 #aic ,,fabaciae ,,virides1 green bean1 ,rx #bjb2 ---- ,,frictae1 ,rx #bjc2 ---- ,,ex ,,sinapi1 ,rx #bjd ,fabricius1 ,albertus1 bibliographer1 pp4 #beh1 seq41 #bfh ,fakers of manuscripts1 p4 #ac ,,falscher ,,hase1 ,rx #chd ,,far1 corn or grain of any kind1 also spelt2 also a sort of coarse meal ,farce1 forcemeat1 ,rx #aca ,,farcimen1 sausage1 ,rx #fb-fd ,,farcio1 to fill1 to stuff2 also to feed by force1 cram1 fatten ,,farina1 meal1 flour1 ,rx #agc2 --,,osus1 mealy ,,farnei ,,fungi1 ,rx #cji ,,farrica1 ,rx #agc ,,faseolus1 ,,phaseolus1 a bean2 ,ger43 ,fisole1 ,rx #bjg ,,farsilis1 ,,fartilis1 a rich dish1 something crammed or fattened1 ,rx #aca ,,fartor1 sausage maker2 keeper of animals to be fattened1 ,rx #aff1 #cff ,,fartura1 the fattening of animals2 also the dressing used to stuff the bodies in roasting1 forcemeat1 ,rx #aff1 #cff ,,fattening ,,fowl1 ,rx #aff1 #cff ,,fenicoptero1 ,,in1 ,rx #bbj1 #bca ,,feniculum1 ,,foeni--1 fennel ,,fenum ,,graecum1 ,,foen--2 the herb fenugreek1 also ,,silicia1 ,rx #bjf ,,ferculum1 a frame or tray on which several dishes were brought in at once1 hence a course of dishes ,,ferula1 a rod or branch1 fennel-giant2 ---- ,,asa ,,foetida1 same as ,,laserpitium ,,ficatum1 fed or stuffed with figs1 ,rx #bei-fj ,,ficedula1 small bird1 figpecker1 ,rx #acb ,,ficus1 fig1 fig tree1 ,,ficula1 small fig ,field herbs1 ,rx #ajg2 ,field salad1 ,rx #aaj2 a dish of field vegetables1 ,rx #acd ,fieldfare1 a bird1 ,rx #dig ,fig-fed pork1 p4 #bhe1 ,rx #bei ,figpecker1 a bird1 ,rx #acb ,figs1 to preserve1 ,rx #bb ,filets ,mignons1 ,rx #bfb ,filtering liquors1 ,rx #a ,financire garniture1 ,rx #aff1 #cgh ,fine ragout of brains and bacon1 ,rx #adg ,fine spiced wine1 ,rx #a ,fish cookery1 ,the ,fisherman1 title of ,book ,x2 ---- boiled1 ,rx #dcb1 #d1 #e1 #f1 #dee2 ---- fried1 herb sauce1 ,rx #dcc2 ---- to preserve fried fish1 ,rx #ac2 ---- with cold dressing1 ,rx #dhf2 ---- baked1 ,rx #dgf-g2 ---- balls in wine sauce1 ,rx #ade1 #afd2 ---- fond1 ,rx #aee2 a dish of any kind of ----1 ,rx #adi1 #aej1 #aef2 ---- au gratin1 ,rx #adc2 ---- loaf1 ,rx #dbi2 ---- liver pudding1 ,rx #dbi2 ---- pickled1 spiced1 marinated1 ,rx #dhj2 ---- oysters and eggs1 ,rx #aeg2 ---- salt1 any style1 ,rx #dcj1 #dca2 ---- stew1 ,rx #aec1 #dcb2 ---- sauce1 acid1 ,rx #ch-i ,,fiske ,,boller1 ,rx #ade1 #da1 seq4 ,flaccus1 a ,roman1 ,rx #cgb ,flamingo1 ,rx #bbj1 #bca-b ,flavors and spices1 often referred to1 especially in text2 instances of careful flavoring1 ,rx #ae1 #bgf-gg4 ,flavoring with faggots1 ,rx #che1 seq4 ,florence ,mss4 ,apiciana ,,vi1 ,,vii1 ,,viii1 ,,ix ,,flores ,,sambuci1 elder blossoms ,fluvius ,hirpinus1 ,roman1 ,rx #cbc1 #cif2 a man interested in raising snails1 dormice1 etc41 for the table ,,focus1 hearth1 range2 unusually built of brick1 on which the ,,craticula stood4 ,cf4 illustrations1 p4 #ahb ,,folium1 leaf1 aromatic leaves such as laurel1 etc4 ---- ,,nardi1 several kinds1 nard leaf4 ,the ,indian nard furnishes nard oil1 the ,italian lavender ,,fonduli1 see ,,sphonduli1 ,rx #aad1 #aba ,food adulterations1 pp4 #cc1 #cd ,food disguising and adulteration1 p4 #cc1 ,rx #f1 #g1 #acd1 #adg2 ---- displayed in ,pompeii1 p4 #g ,forcemeats1 ,rx #db1 #agb ,fowl1 p4 #bfe2 a dish of1 ,rx #dgj2 ---- and livers1 ,rx #agd2 various dishes and sauce1 ,rx #bah1 seq4 ,picking ----1 ,rx #bcc2 ,removing disagreeable odors from ----1 ,rx #bbi-cj ,french ,dressing1 ,rx #aab ,french ,toast1 ,rx #bif ,,fretale1 ,,frixorium1 ,,frictorium1 frying pan1 illustrations1 pp4 #cee1 #cff2 cf4 ,,sartago ,,frictella1 fritter2 ,a ,,fricto ,,dici ,,nulla ,,ratio ,,obstat--,platina4 ,ger4 ,frikadellen for meat balls fried in the pan4 ,de ,,offellis1 ,,quas ,,vel ,,frictellas ,,licet ,,appellare--,platina ,,frictorium1 ,,frixorium1 same as ,,fretale1 frying pan ,,frisilis1 ,,frictilis1 ,,fusilis1 ,rx #aca ,,fritto ,,misto 7,it471 ,rx #df ,friture1 7,fr47 frying fat1 ,rx #db1 seq4 ,,frixus1 roast1 fried1 also dried or parched1 term which causes some confusion in the several editions ,frontispice1 #bnd ,lister ,edition1 illustration1 p4 #aef ,fronto1 a ,roman1 ,rx #bdf1 #cgd ,,fruges1 farinaceous dishes ,fruit dishes1 ,rx #fd1 #gb2 ,fruits1 p4 #baj2 ---- dried1 ,summary1 p4 #cgj ---- ,bowl illustration1 pp4 #fa1 #abe ,,frumentum1 grain1 wheat or barley ,frying1 ,rx #db1 seq4 ,frying pans1 illustrated1 cf4 ,,fretale and ,,sartago ,fulda ,ms41 cf4 ,apiciana ,,fungus1 mushroom2 --,,ulus1 small m42 see ,,boletus ---- ,,farnei1 ,rx #cji1 seq4 ,,furca1 a two-pronged fork2 --,,ula1 --,,illa 7dim47 a small fork4 ,,fuscina1 --,,ula1 a three-pronged fork4 ,cf4 ,forks and ,fingerbowls as ,milestones in ,human ,progress1 by the author1 ,hotel ,bulletin and ,the ,nation's ,chefs1 ,chicago1 ,aug41 #aicc1 pp4 #hd-hg ,,furnus1 oven1 bake oven4 ,see illustration1 p4 #b ,g ,galen1 writer1 ,rx #cif1 #daj ,,gallina1 hen2 --,,ula1 little hen2 --,,arius1 poulterer ,,gallus1 cock ,game of all kinds1 sauce for1 ,rx #cdi ---- birds1 ,rx #bah1 seq4 ,,ganonas ,,crudas1 fish1 ,rx #aec ,,garatum1 prepared with ,,garum1 which see ,gardener1 ,the--,title of ,book ,,iii1 ,rx #cgg ,,garum 7,gr43 ,,garon7 a popular fish sauce made chiefly of the scomber or mackerel1 but formerly from the ,,garus1 hence the name1 cf4 p4 #bb1 ,rx #aj1 #cc1 #dga ,mackerel is the oiliest fish1 and plentiful1 very well suited for the making of ,g4 ,g4 was also a pickle made of the blood and the gills of the tunny and of the intestines of mackerel and other fish4 ,the intestines were exposed to the sun and fermented4 ,this has stirred up controversies2 the ancients have been denounced for the vile concoctions1 but garum has been vindicated by modern science as to its rational preparation and nutritive qualities4 ,codfish oil1 for instance1 has long been known for its medicinal properties1 principally ,vitamin ,d2 this is being increased today by exposure to ultraviolet rays 7just what the ancients did74 ,the intestines are the most nutritious portions of fish ,g4 still remains a sort of mystery4 ,its exact mode of preparation is not known4 ,it was very popular and expensive1 therefore was subject to a great number of variations in quality and in price1 and to adulteration4 ,for all these reasons ,,garum has been the subject of much speculation4 ,it appears that the original meaning of ,g4 became entirely lost in the subsequent variations ,in #aicc ,dr4 ,margaret ,b4 ,wilson sent the author a bottle of ,,garum ,,romanum which she had compounded according to the formulae at her disposal4 ,this was a syrupy brown liquid1 smelled like glue and had to be dissolved in water or wine1 a few drops of the ,g4 to a glass of liquid1 of which1 in turn1 only a few drops were used to flavor a fish sauce1 etc4 ---- ,,sociorum1 the best kind of ,g42 ,,alexgari ,,vitium1 the cheap kind of ,g41 cf4 ,,alex1 ,,halec4 ,,oenogarum1 ,g4 mixed with wine2 ,,hydrogarum ,g4 mixed with water2 ,,oleogarum1 ,g4 mixed with oil2 ,,oxygarum1 ,g4 mixed with vinegar ,,garus1 small fish from which the real ,,garum was made ,,gelo1 cause to freeze1 to congeal2 ,,gelu1 jelly ,,gelu ,,in ,,patina1 gelatine3 ,,quod ,,vulgo ,,gelatinam ,,vocamus--,platina ,georg1 ,carl1 ,bibliographer1 p4 #beg ,gesamt-,katalog1 bibliography1 p4 #bfa ,gesner1 ,conrad1 ,swiss scientist1 bibliographer1 polyhistor1 see ,schola ,apitiana1 p4 #bjf ,,gethyum1 --,,on1 same as ,,pallacana1 an onion ,giarratano1 ,c41 editor1 ,apiciana1 pp4 #ah1 #ai1 #bf1 #bga1 #bgc ,,gingiber1 ginger2 also ,,zingiber1 faulty reading of the ,g by medieval scribes ,,gingidon1 --,,ium1 a plant of ,syria2 according to ,spengel the ,french carrot4 ,paulus ,aegineta says3 ,,bisacutum 7,,sic ,,enim ,,romani ,,gingidion ,,appellant7 ,,olus ,,est ,,scandici ,,non ,,absimile1 hence a chervil root1 or parsnip1 or oysterplant ,,glandes1 any kernel fruit1 a date1 a nut1 etc4 ,glasse1 ,mrs4 ,hannah1 writer1 ,rx #abg ,,glis1 pl4 ,,glires1 dormouse1 a small rodent1 very much esteemed as food4 ,,glirarium1 cage or place where they were kept or raised1 ,rx #cif ,gluttons1 p4 #aa ,goat1 wild1 ,rx #cdf1 seq4 ---- liver1 ,rx #bia-c ,gollmer1 ,r41 editor1 ,apiciana1 pp4 #ah1 #ce1 #bgj ,,gong for slaves1 illustration1 p4 #aea ,goose1 p4 #bfe2 white sauce for1 ,rx #bbh ,grapes1 to keep1 ,rx #ai ,greek influence on ,roman cookery1 p4 #ab1 seq4 ---- ,banquet1 by ,anacharsis1 p4 #h ,greek monographs1 p4 #dc ,green beans1 p4 #bdg1 ,rx #bjb1 #bjf ,greens1 green vegetables1 ,rx #ii ,grimod de la ,reynire1 writer1 p4 #d1 cf4 ,mappa ,gruel1 p4 #baj2 ,rx #agb1 #bjj-a1 seq4 ---- and wine1 ,rx #agi-hj ,,grus1 crane2 ,,gruem1 ,rx #bab-c2 ---- ,,ex ,,rapis1 ,rx #bae-f ,gryphius1 ,s41 printer1 ,apiciana ,no4 #f1 facsimile of title1 p4 #bfc ,gugan1 ,bertrand1 editor1 p4 #bga1 seq4 ,guinea ,hen1 ,rx #bci1 cf4 ,turkey ,origin1 by the author1 ,hotel ,bulletin and ,the ,nation's ,chefs1 for ,february and ,march1 #aice1 ,chicago ,,gula1 gluttony ,,gustus1 taste2 also appetizers and relishes and certain entres of a meal1 ,hors d'oeuvres4 ,cf4 ,,cena1 ,rx #agd-gg ,h ,habs1 ,r41 writer1 p4 #ah ,,haedus1 ,,haedinus1 kid1 ,rx #bia-c1 #cee1 seq4 ---- ,,syringiatus1 ,rx #cfj2 ---- ,,parthicum1 ,rx #cfd2 ---- ,,tarpeianum1 ,rx #cfc2 ---- ,,laureatum ,,ex ,,lacte1 ,rx #cfe2 ---- ,,lasaratum1 ,rx #dif ,,halec1 see ,,alec ,,halieus1 ,,halieuticus1 pertaining to fish2 title of ,book ,x1 p4 #cef ,ham1 fresh1 p4 #bhe1 ,rx #bhg-i ,,hand-,,mill1 operated by ,slaves1 illustration1 p4 #fj ,,hapantamynos1 ,rx #dig ,harcum1 ,c4 ,g41 writer1 see ,,coquus ,hard-skinned peaches1 to keep1 ,rx #bh ,hare1 ,b4 ,,viii1 ,rx #chb1 seq4 ---- imitation1 ,rx #chd2 ---- braised1 ,rx #chb-c2 ---- different dressings1 ,rx #chc2 ---- ,stuffed1 ,rx #chd1 #ia2 ---- white sauce for1 ,rx #che2 ---- lights of1 ,rx #chf-g2 ---- liver1 ,rx #agj2 ---- in its own broth1 ,rx #chh2 ---- smoked ,passenianus1 ,rx #chi2 ---- tidbits1 kromeskis1 ,rx #cij2 ---- boiled1 ,rx #cic2 ---- spiced sauce1 ,rx #cic2 ---- sumptuous style1 ,rx #cid2 ---- spiced1 ,rx #cie ,haricot of lamb1 ,rx #cee ,,harpago1 a meat hook for taking boiled meat out of the pot1 with five or more prongs2 hence harpoon4 ,cf4 ,,furca ,haut-got in birds1 to overcome it1 ,rx #bbi-cj ,headcheese1 ,rx #abe ,heathcock1 ,rx #bah1 seq4 ,,helenium1 plant similar to thyme7872 the herb elecampane or starwort ,heliogabalus1 emperor1 p4 #aa ,,hemina1 a measure1 about half a pint ,henry ,,viii1 of ,england1 edict on kitchens1 p4 #aef ,,herbae ,,rusticae1 ,rx #ajg ,herbs1 pot herbs1 to keep1 ,rx #be ,hildesheim ,treasure1 found in #ahfh1 a great collection of ,roman silverware1 now in the ,kaiser ,friedrich ,museum1 ,berlin1 our illustrations show a number of these pieces1 p4 #dc ,hip1 dog-briar1 ,rx #aga ,,hircosis ,,avibus1 ,,de1 ,rx #bbi-cj ,hirpinus1 ,fluvius1 ,roman1 ,rx #cbc1 #cif1 who raised animals for the table ,,hispanum1 see ,oleum ,,hoedus1 see ,,haedus ,,holera1 pot herbs1 ,rx #be1 #ff2 also ,,olera and ,,holisera1 from ,,holus ,,holus1 ,,olus1 kitchen vegetables1 particularly cabbage1 ,rx #ii ,home-made sweets1 ,rx #bid ,honey cakes1 ,rx #af ,honey ,refresher1 ,rx #b2 ---- cake1 ,rx #af2 ---- to renew spoiled1 ,rx #ag2 testing quality of1 ,rx #ah2 ---- pap1 ,rx #aha2 see also ,chap4 ,,xiii1 ,book ,,vii ,horace1 writer1 pp4 #c1 #d1 #bgc1 ,rx #dee ,,hordeum1 barley ,horned fish1 ,rx #ddb ,hors d'oeuvres1 ,rx #agd2 cf4 ,,gustus ,,hortulanus1 gardener1 ,hortolanus1 pork1 ,rx #cgh ,horseradish1 ,rx #ajb ,house of the ,oven in ,pompeii1 illustration1 p4 #b ,humelbergius1 ,gabriel1 editor1 ,rx #cjg2 title page of his #aedb edition1 p4 #bfe ,hunter style1 ,rx #bfc ,,hydrogarata1 foods1 sauces prepared with ,,garum 7which see7 and water1 ,rx #agb ,,hydromeli1 rain water and honey boiled down one third ,,hypotrima1 --,,imma1 a liquid dish1 soup1 sauce1 ragout1 composed of many spiced things1 ,rx #ce ,,hysitium1 ,,isicium1 a mince1 a hash1 a sausage1 forcemeat1 croquette1 ,rx #da-ef4 ,the term croquette used by ,gollmer does not fully cover ,h42 some indeed1 resemble modern croquettes and kromeskis very closely4 ,the ancients1 having no table forks and only a few knives 7which were for the servants' use in carving7 were fond of such preparations as could be partaken of without table ware4 ,the reclining position at table made it almost necessary for them to eat ,h42 such dishes gave the cooks an opportunity for the display of their skill1 inventive ability1 their decorative and artistic sense4 ,as predigested food1 such dishes are decided preferable to the grosses-pices1 which besides energetic mastication require skillful manipulation of fork and knife2 such exercise was unwelcome on the ,roman couches4 ,modern nations1 featuring grosses-pices do this at the expense of high-class cookery4 ,the word1 ,h41 is probably a medieval graecification of ,,insicium4 ,cf4 ,,isicia ,,hyssopus1 the herb hyssop2 ,h4 ,,creticus1 marjoram4 ,also ,hysopum creticum1 hyssop from the island of ,creta1 ,rx #bi ,i ,,iecur1 ,,jecur1 liver2 ,rx #bia-c4 ,,iecusculum1 small 7poultry1 etc47 liver ,ihm1 ,max1 writer1 p4 #ai ,ill-smelling fish sauce1 ,rx #i2 ditto birds1 ,rx #bbi-cj ,indian peas1 ,rx #ahg ,ink-fish1 ,rx #dje ,,insicia1 chopped meat1 sausage1 forcemeat1 dressing1 stuffing for roasts1 ,rx #db2 see ,hysitia and ,isicia2 --,,arius1 sausage maker ,,intinctus1 a sauce1 seasoning1 brine or pickle in which meat1 etc41 is dipped4 ,see ,,embamma1 ,rx #cdd ,,intubus1 ,,intybus1 --,,um1 chicory1 succory1 endive1 ,rx #aji ,,inula ,,helenium1 the herb elecampane or starwort ,,isicia1 see ,,hysitia1 ,rx #da-ed1 #ade ---- ,,amulata ,,ab ,,aheno1 ,rx #ed2 ---- ,,de ,,cammaris1 ,rx #dc2 ---- ,,de ,,cerebellis1 ,rx #de2 ---- ,,de ,,lolligine1 ,rx #db2 ---- ,,de ,,spondylis1 ,rx #df2 ---- ,,de ,,pullo1 ,rx #ej2 ---- ,,de ,,scillis1 ,rx #dc2 ---- ,,hydrogarata1 ,rx #di2 ---- ,,plena1 ,rx #dh2 ---- ,,simplex1 ,rx #eb2 ---- ,,de ,,tursione1 ,rx #ade ,italian ,salad1 ,rx #abc ,,ius1 ,,jus1 any juice or liquid1 or liquor derived from food1 a broth1 soup1 sauce4 ,,iuscellum1 more frequently and affectionately1 ,,iusculum1 the diminutive of ,i4 ---- ,,de ,,suo ,,sibi1 pan-gravy2 such latinity as this proves the genuineness of the ,apicius text1 ,rx #aec2 ---- ,,in ,,diversis ,,avibus1 ,rx #baj-bbh2 ---- ,,in ,,elixam1 ,rx #bga-g2 ---- ,,in ,,venationibus1 ,rx #cdi1 seq4 ---- ,,diabotanon1 ,rx #dcb2 ---- ,,in ,,pisce ,,elixo1 ,rx #dcc-f2 ---- ,,alexandrinum1 ,rx #dcg-i2 ---- ,,congro1 ,rx #ddj2 ---- ,,in ,,cornutam1 ,rx #dda2 ---- ,,in ,,mullos1 ,rx #ddb-c2 ---- ,,pelamyde1 ,rx #ddd2 ---- ,,in ,,percam1 ,rx #ddf2 ---- ,,in ,,murena1 ,rx #ddh1 #ddi-eb2 ---- ,,in ,,pisce ,,elixo1 ,rx #ded2 ---- ,,in ,,lacertos ,,elixos1 ,rx #dee2 ---- ,,pisce ,,asso1 ,rx #def2 ---- ,,thynno1 ,rx #deg2 ---- ,,elixo1 ,rx #deh2 ---- ,,in ,,dentice ,,asso1 ,rx #dei-fj2 ---- ,,in ,,pisce ,,aurata1 ,rx #dfa-b2 ---- ,,in ,,scorpione1 ,rx #dfc2 ---- ,,pisce ,,oenogarum1 ,rx #dfd-e2 ---- ,,anguillam1 ,rx #dff-g ,j ,jardinire1 ,rx #cgh ,,jecinora1 ,rx #bia ,jewish ,cookery1 compared with ,apician1 ,rx #bje ,johannes de ,cereto de ,tridino1 ,venetian printer1 p4 #bfa ,john of ,damascus1 see ,torinus edition of #aeda1 ,basel ,julian ,meal ,mush1 ,rx #agh ,k ,keeping meat and fish1 ,rx #aj-ad1 seq4 ,kettner1 writer1 p4 #ch ,kid1 p4 #cad1 ,rx #cee1 seq4 ---- liver1 ,rx #bia-ic2 ---- stew1 ,rx #cee-h2 ---- roast1 ,rx #cei-fb2 ---- boned1 ,rx #cfj-a2 ---- ,tarpeius1 ,rx #cfc-d2 ---- ,prize1 ,rx #cfe2 ---- plain1 ,rx #cff2 ---- laser1 ,rx #dif ,kidney beans1 ,rx #bjg-h ,king1 ,dr4 ,w41 writer1 quoted3 ,introduction1 pp4 #ch1 #bfg ,kromeskis1 ,rx #dd1 #dg1 #fj2 cf4 ,,isicia and ,,hysitia ,kyrene1 ,cyrene1 ,city of ,northern ,africa1 see ,laser ,l ,labor item in cookery1 pp4 #ah1 #bd ,,lac1 milk2 ---- ,,fissile1 cottage cheese ,,lacertus1 a sea-fish1 not identified1 ,rx #adg1 #aeb1 #dee-g ,,lactaris1 having milk1 made of milk2 --,,ius1 dairyman ,,lactes1 small guts1 chitterlings ,,lactua1 ,,lactucula1 lettuce1 ,rx #aje1 #aji-aa ,,laganum1 a certain farinaceous dish2 small cake made of flour and oil1 a pan cake ,,lagena1 --,,ona1 --,,oena1 --,,una1 flask1 bottle ,lamb1 ,rx #bia-c1 #cee-fe1 #die-f2 preparations same as ,kid1 which see ,lambecius1 ,petrus1 writer1 on ,the ,porker's ,last ,will1 ,rx #cgf ,lanciani1 ,rodolfo1 writer1 pp4 #bi1 #cj ,lancilotus1 ,blasius1 co-editor1 #adih-aejc editions1 pp4 #bg-cj1 #da --see also ,tacuinus --facsimile of opening chapter1 #aejc1 p4 #bcb ,langoust1 ,rx #dhe ,,lanx1 broad platter1 dish1 charger1 ,rx #dee ,,lapa1 ,,lapathum1 ,,lapadon1 same as ,,rumex1 ,rx #bf ,larding1 ,rx #cid ,,laridum1 ,,lardum1 ,rx #adg1 #bij2 cf4 ,,salsum ,,laser1 ,,laserpitium1 --,,icium1 the juice or distillate of the herb by that name1 also known as ,,silphium1 ,,sylphium1 ,greek1 ,,sylphion4 ,some agree that this is our present asa foetida1 while other authorities deny this4 ,some claim its home is in ,persia1 while others say the best ,,laser came from ,cyrene 7,kyrene71 ,northern ,africa4 ,the center picture of the so-called ,arkesilas-,bowl of ,vulci at ,paris1 ,cab4 d4 ,md4 #ahi1 represents a picture as seen by the artist in ,kyrene how ,king ,arkesilas 7,,vi4 saec47 watches the weighing and the stowing away in the hold of a sailing vessel of a costly cargo of sylphium4 ,it was an expensive and very much esteemed flavoring agent1 and1 for that reason1 the plant which grew only in the wild state1 was probably exterminated ,there is much speculation1 but its true nature will not be revealed without additional information ,rx #ae1 #ca1 #cb1 #cd1 #ajj2 p4 #bb ,method of flavoring with laser-impregnated nuts1 ,rx #ae ,,laseratus1 ,,lasaratus1 prepared or seasoned with ,,laser1 or ,,silphium ,latin title of ,vehling translation1 opposite title page ,,laureatum1 prepared with ,,laurus2 also in the sense of excellence in quality1 ,rx #cfe1 #cgc ,,laurus ,,cinnamomum1 cinnamon2 ---- ,,nobilis1 laurel leaf1 bay leaf ,la ,varenne1 ,french cook1 p4 #af ,laws1 sumptuary1 p4 #be1 ,rx #aff ,laxatives1 ,rx #d1 #e1 #f1 #bi1 #cd ,leeks1 p4 #ahh1 ,rx #ic-f2 ---- and beans1 ,rx #if ,,legumen1 leguminous plants2 all kinds of pulse-peas1 beans lentils1 etc41 ,book ,v ,,lens1 ,,lenticula1 lentils1 ,rx #ahc-d ,,lepidium ,,sativum1 watercress ,,leporem ,,madidum1 ,rx #chb1 seq4 ---- ,,farsum1 ,rx #chd2 ---- ,,passenianum1 ,rx #chi2 ---- ,,isiciatum1 ,rx #cij2 ---- ,,farsilem1 ,rx #cia2 ---- ,,elixium1 ,rx #cib2 ---- ,,sicco ,,sparsum1 ,rx #cid2 ---- ,,leporis ,,conditura1 ,rx #cic-e ,,lepus1 hare2 ,,lepusculum1 young hare2 ,,leporarium1 a place for keeping hare2 ,,leporinum ,,minutal1 minced hare1 ,hasenpfeffer1 ,rx #chb-cie ,lettuce1 ,b4 ,v1 ,rx #aje1 #aji-aaa2 ---- and endives1 ,rx #aji2 ---- pure of1 ,rx #acj ,,leucanthemis1 camomile ,,leucozomus1 creamed1 prepared with milk1 ,rx #bej ,lex ,fannia1 ,rx #aff ,liaison1 li1 ,rx #ed2 cf4 ,,amylare ,,libelli1 little ribs1 spare ribs1 also loin of pork1 ,rx #bea ,,libra1 weight1 #a pound 7abb4 lb4 still in use72 ,,librae1 balances1 scales ,,liburnicum1 see oil1 oleum ,,ligusticum1 lovage 7from ,liguria7 also ,,levisticum2 identical with garden lovage1 savory1 basilica1 satury1 etc4 ,,liquoribus1 ,,de1 p4 #cgj ,,liquamen1 any kind of culinary liquid1 depending upon the occasion4 ,it may be interpreted as brine1 stock1 gravy1 jus1 sauce1 drippings1 marinade1 natural juice2 it must be interpreted in the broadest sense1 as the particular instance requires4 ,this much disputed term has been illustrated also in page #bb4 ,also see ,rx #i1 #db ,liquids1 ,summary of1 p4 #cgj ---- thickening of1 by means of flour1 eggs1 etc41 called ,liaison1 cf4 ,,amylare ,lister1 ,dr4 ,martinus1 editor1 edition of #agje1 title page1 ditto1 verso of1 ditto of #agji1 p4 #ch2 frontispice ---- quoted in many foot notes1 ,rx #h1 seq4 ---- assailing ,torinus1 p4 #ac1 ,rx #ae1 #bf1 #ajj1 #bje ---- edition1 #agji1 facsimile1 p4 #bej ,liver kromeskis1 ,rx #dd2 fig-fed1 of pig1 ,rx #bei-fj2 ---- and lungs1 ,rx #bia-c2 ---- hash1 ,rx #bic2 ---- of fish1 see ,,garum and ,pollio ,lobster1 ,rx #cih1 #cii1 #djj1 #dja1 #b2 in various ways ,,locusta1 a langoust1 spiny lobster1 large lobster without claws2 ,rx #cig-djb1 #dhe2 ---- ,,assae1 ,rx #cih2 ---- ,,elixae1 ,rx #cii1 #dja-b ,loins1 p4 #bhe1 ,rx #bhf ,,loligo1 ,,lolligo1 calamary1 cuttle-fish1 ,rx #db1 #dje ,,lolium1 ,,lola1 darnel1 rye-grass1 ray-grass1 meal4 ,the seeds of this grass were milled1 the flour or meal believed to possess some narcotic properties1 as stated by ,ovid and ,plautus1 but recent researches have cast some doubt upon its reported deleterious qualities4 ,apicius1 ,rx #ej1 reads ,,lolae ,,floris ,,longano1 a blood sausage1 ,rx #fa4 ,the ,,longanones ,,porcinos ,,ex ,,iure ,,tarentino in ,rx #adj is a part of the ,,patina ,,ex ,,lacte2 a pork sausage made in ,tarent of the straight gut1 the rectum4 ,lister says they are cooked in ,tarentinian sauce and are not unlike the sausage called ,,apexabo and ,,hilla4 ,these sausages were in vogue before the ,italians learned to make them2 it was in ,epirus1 ,greece1 that they were highly developed4 ,their importation into ,rome caused quite a stir1 politically4 ,lister1 ,rx #ej1 p4 #aai1 describes the sausage and calls the inhabitants of ,tarent most voluptuous1 soft and delicate because ,juvenal1 ,sat4 ,,vi1 v4 #big1 takes a shot at ,tarent ,this part of ,italy1 and especially ,sicily1 because in close contact with ,greece was for many years much farther advanced in art of cookery than the ,north ,lucania1 district of lower ,italy whence came the ,lucanian sausage1 p4 #agb1 ,rx #fa2 see also ,,longano ,,lucius ,,fluvialis1 a river fish1 perch1 or pike1 according to some2 ,platina also calls it ,,licius4 ,cf4 ,,merula ,lucretian ,dish1 ,rx #aea ,lucullus1 ,roman general1 proverbial glutton1 has a place here because of his importation into ,rome of the cherry1 which he discovered in ,asia ,minor4 ,he cannot be expected to be represented in the ,apicius book because he died #eg ,b4,c4 ,,lucusta1 see ,,locusta ,,lumbus1 loin1 7,ger4 ,,lummel71 ,rx #bhf2 ,,lumbelli1 ,rx #bee ,lung1 ,rx #bia-b ,,lupinus1 lupine ,,lupus1 fish1 ,rx #aeh ,m ,,macellarius1 ,,macellinus1 market man1 butcher ,,macellum1 market ,,macero1 to soak1 soften1 steep in liquor1 macerate2 ,,maceratum1 food thus treated ,,mactra1 trough for kneading dough ,,magirus1 ,,mageiros1 cook1 see ,,coquus ,,malabathrum --,,thron1 ,rx #cb1 #cii ,mallows1 ,rx #hf ,,malus1 fruit tree1 apple tree2 ---- ,,punicorum1 pomegranate2 ---- ,,assyria1 ---- ,,citrus ,,decumana1 one of the larger citrus fruits2 ---- ,,medica1 citron tree2 ---- ,,cydonia1 quince tree ,,malum1 fruit1 an apple1 but quinces1 pomegranates1 peaches1 oranges1 lemons1 and other fruits were likewise designated by this name4 ,rx #ah1 #bj4 ,see also ,,citrum ,it is remarkable that ,apicius does not specifically speak of lemons and oranges1 fruits that must have grown in ,italy at his time1 that are so indispensable to modern cookery ,,malum ,,punicum1 ,rx #bj1 #ba2 ---- ,,cydonium1 ,rx #ba2 ---- ,,granatum1 ,rx #bj2 ---- ,,medicum1 ,rx #bd2 ---- ,,roseum1 ,rx #agh1 #aga4 ,this name1 which according to ,schuch simply stands for a rose-colored apple1 has led to the belief that the ancients made pies1 etc41 of roses4 ,today a certain red-colored apple is known as ,roman ,beauty4 ,we concur in ,schuch's opinion1 remembering1 however1 that the fruit of the rose tree1 namely the hip1 dog-briar1 or eglantine1 is made into dainty confections on the ,continent today4 ,it is therefore quite possible that ,,malum ,,roseum stands for the fruit of the rose ,,manduco1 to chew1 to munch1 to enjoy food by munching2 a glutton ,,mappa1 table napkin 7,fr4 nappe74 ,m4 is a ,punic word1 according to ,quintil4 #a1 #e1 #eg ,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 hands4 ,the ancients1 evidently1 were conscious of the danger of infection through the common use of napkins and table ware4 ,sometimes they used their napkins to wrap up part of the meal and to give it to their slaves to carry home in4 ,horace1 ,martial1 ,petronius attest to this fact4 ,the banquet guests also employed their own slaves to wait on them at their ,host's party4 ,this custom and the individual napkin habit have survived until after the ,french revolution4 ,grimod de la ,reynire1 in his ,almanach des ,gourmands1 ,paris1 #ahjc1 seq41 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 dinner4 ,on the other hand it reveals the restrictions placed upon any host by the general shortage of table ware1 table linen1 laundering facilities in the days prior to the mechanical age ,marcellus1 a ,roman physician1 ,rx #bi ,marinade1 pickle2 a composition of spices1 vegetables1 herbs1 and liquids1 such as vinegar1 wine1 to preserve meats for several days and to impart to it a special flavor1 ,rx #aa1 #bcf1 #bdd1 #cid2 cf4 ,,embamma ,,marjorana1 marjoram ,marmites1 illustrated1 pp4 #bfd1 #bhd1 #cab1 #cdb ,,marrubium1 the plant horehound ,martial1 writer1 p4 #aj1 ,rx #cjg1 #dfa 7on bulbs7 ,martino1 ,maestro1 p4 #c1 cf4 ,vehling3 ,martino and ,platina1 ,exponents of ,renaissance ,cookery1 ,hotel ,bulletin and ,the ,nation's ,chefs1 ,chicago1 ,october1 #aicb1 and ,platina1 ,maestro nell'arte culinaria ,un'interessante studio di ,joseph ,d4 ,vehling1 ,cremona1 #aice ,mason1 ,mrs41 a writer1 ,rx #abf ,,mastix1 ,,mastice1 ,,mastiche1 the sweet-scented gum of the mastiche-tree2 hence ,,masticatus1 ,,masticinus for foods treated with ,m4 ,matius1 a writer1 was a friend of ,julius ,caesar4 ,his work is lost1 ,rx #afg2 apples named after him1 ibid4 ,,mayonnaise ,,de ,,volaille ,,en ,,aspic1 ,rx #abf1 #dhj ,meal mush1 ,book ,v1 ,rx #agh ,measures1 liquid4 ,the following list is confined to terms used in ,apicius ,,partes ,,xv equal #a ,,congius ,,congius ,i equal #f ,,sextarii 7#a ,s4 equals about #a-a_/b pt4 ,english7 ,,sextarii ,,ii equal #a ,,choenix ,,sextarius ,i equal #b ,,heminas ,,hemina ,i equal #d ,,acetabula ,,acetabulum ,i equal #ab ,,cyathi 7#ae ,attic drachms7 ,,cyathus ,i equal #a_/ab ,,sextarius 7a cup7 ,,cochlear ,i equal #a_/d ,,cyathus 7a spoonful7 ,,cotula1 ,,cotyla1 same as ,,hemina1 same as #a_/b ,,sextarius ,,quartarius ,i equal #a_/d pint ,meat ball1 ,rx #bfa1 seq4 ---- with laser1 ,rx #dgb-c2 meat1 boiled1 stewed1 ,rx #bga2 keeping of1 ,rx #aj1 #ac2 how to make pickled meat sweet1 ,rx #ab2 to decorate or garnish1 ,rx #cid1 7see marinade72 meat pudding1 ,rx #db2 ---- loaf1 ,rx #chd1 #agb ,meat displayed in windows1 p4 #gc2 ancient ---- diet1 p4 #ca2 ancient ---- supply1 p4 #ca ,meat diet1 ancient1 pp4 #cj1 #ca ,meat supply1 ancient and modern1 p4 #ca ,medicinal formulae in ,apicius1 ,rx #d1 #e1 #f1 #bi1 #cd1 #fg1 #fh1 #fh1 #gj1 #ga1 #ajh1 #aaa1 #cjg ,,medium1 an iris or lily root which was preserved 7candied7 with honey1 same as ginger1 or fruit glac ,medlar1 ,rx #aei2 see ,,mespila ,megalone1 place where ,torinus found the ,apicius codex1 p4 #bff ,,mel1 honey2 ,,mellitum1 sweetened with honey ---- ,,pravum1 ,rx #ae2 ---- ,,probandum1 ,rx #af2 ---- ,,et ,,caseum1 ,rx #cjc ,,melcae1 ,rx #bid1 #cjc ,,meleagris1 ,turkey2 cf4 ,vehling3 ,turkey ,origin1 ,hotel ,bulletin and ,the ,nation's ,chefs1 ,chicago1 ,february-,march1 #aice ,,melirhomum1 ,,melizomum1 ,rx #b ,,melo1 small melon1 ,b4 ,,iii1 ,rx #he2 ,,melopepo1 muskmelon ,melon1 ,rx #he ,,mensa1 repast1 see ,,cena ,,mentha1 ,,mintha1 mint2 ---- ,,piperita1 peppermint ,menu1 cf4 ,brevis ,ciborum1 ,excerpts of ,vinidarius1 p4 #bce ,merling1 see ,,merula ,,merula1 ,,merlucius1 cf4 ,,lucius1 a fish called merling1 whiting1 also smelt2 ,fr4 ,,merlan2 also blackbird4 ,platina discussed ,,merula1 the blackbird1 the eating of which he disapproves4 ,there is little food value in the meat of blackbirds and it increases melancholia1 says he4 ,perhaps because the bird is black1 ,rx #dai ,,merus1 ,,merum1 pure1 unmixed1 mere1 merely2 hence ,,merum ,,vinum1 ---- ,,oleum1 pure wine1 oil1 etc4 ,,mespila1 medlar2 ,ger4 ,,mispel ,milan edition1 ,colophon1 p4 #bfj ,milk ,toast1 ,rx #aga ,mill operated by slaves1 illustration1 p4 #fj ,minced dishes1 ,book ,,ii ,mineral salts in vegetables1 ,rx #ga1 #if ,,minutal1 a small dish1 a minutely cut mince2 ---- ,,marinum1 ,rx #afd2 ---- ,,tarentinum1 ,rx #afe2 ---- ,,apicianum1 ,rx #aff2 ---- ,,matianum1 ,rx #afg2 ---- ,,dulce1 ,rx #afh2 ---- ,,ex ,,praecoquis1 ,rx #afi2 ---- ,,leporinum1 ,rx #agj2 ---- ,,ex ,,rosis1 ,rx #aga2 ---- of large fruits1 ,rx #afi ,,mitulis1 ,,in1 ,rx #dah ,mixing bowls1 see ,crater ,monk's ,rhubarb1 ,rx #bf ,monkey1 ,rx #ee ,moralists1 ancient1 see ,review ,,moretum1 salad1 salad dressing of oil1 vinegar1 garlic1 parsley1 etc41 cf4 ,rx #ch ,morsels1 ,rx #bfa1 seq41 #cji1 seq4 ,,mortaria1 foods prepared in the mortar1 ,,mortarium1 ,rx #ch1 #bba ,,morus1 mulberry2 ---- ,,alba1 white m4 ---- ,,nigra1 black m4 ,platina1 ,,de ,,moris1 has a very pretty simile1 comparing the various stages of ripening and colors of the mulberry to the blushing of ,thysbes1 the ,egyptian girl1 ,rx #bd ,moulds1 ,rx #chd1 #abf ,,mugil1 sea-mullet1 ,rx #aei1 #dai1 #dbd1 #dbe ,mulberries1 ,rx #bd ,mullet1 see ,,mullus1 ,rx #adh1 #dbh1 #ddc-d ,,mullus1 the fish mullet1 ,rx #adh1 #dbg1 #ddb1 #ddc1 #dhb-d ,,mulsum1 mead1 honey-wine2 ---- ,,acetum1 honey-vinegar ,munich ,ms4 ,,xviii ,apiciana ,,murena1 ,,muraena1 the sea fish murena1 p4 #cef1 ,rx #ddh-ec1 #dhd ,,murex1 shellfish1 purple-fish ,,muria1 brine1 salt liquor1 p4 #bb1 ,rx #cj2 cf4 ,,alec ,mush1 ,rx #agh ,mushrooms1 ,b4 ,,iii1 ,rx #aba1 #cji-ad2 ---- ,omelette1 ,rx #cad ,muskrat1 ,rx #cif ,mussels1 ,rx #dah ,,musteis ,,petasonem1 ,rx #bhi ,,musteos ,,afros1 ,rx #bie ,,mustum1 fresh1 young1 new2 ---- ,,vinum1 must1 new wine2 ---- ,,olei1 new oil ,,myristica1 nutmeg ,,myrrhis ,,odorata1 myrrh1 used for flavoring wine ,,myrtus1 myrtle berry1 often called pepper and so used instead of pepper ,,myrtus ,,pimenta1 allspice ,n ,,napkins1 individual1 see ,,mappa ,,napus1 p4 #ahh1 a turnip1 navew1 ,rx #ajj-a ,,nardus1 nard1 odoriferous plant2 see ,,folium ,,nasturtium1 the herb cress ,,nechon1 ,rx #af ,neck1 roast1 ,rx #bgj ,,nepata1 cat-mint2 ---- ,,montana1 mountain mint2 see ,,mentha ,nero1 emperor1 p4 #aa ,nettles1 ,rx #ajh ,new ,york codex1 ,no4 ,i1 ,apiciana ,newton1 ,sir ,isaac1 scientist1 ,apiciana ,no4 #h1 p4 #bfh ,,nitrium1 ,rx #ff ,nonnus1 writer1 ,rx #cjg1 #cif ,,novendiales1 see ,,cena ,,nucea ,,laseris1 ,rx #af2 also see ,,laser ,,nucleus1 nut1 kernel1 ,rx #ib ,,nucula1 dim4 of ,,nux1 small nut2 also a certain muscular piece of meat from the hind leg of animals1 ,fr4 ,,noix ,,de ,,veau1 as of veal1 ,ger4 ,,kalbsnuss1 and a certain small part of the loin of animals1 ,fr4 ,,noisette ,,numidicus1 ,,pullus1 guinea hen1 which see ,nut custard1 turn-over1 ,rx #abi1 #adc2 ---- porridge1 ,rx #big-i2 ---- pudding1 ,rx #bih1 #bii1 #bcj2 ---- meal mush1 ,rx #cjj ,nuts1 ,summary of1 p4 #bcf ,,nux1 p4 #bcf1 a nut1 both hazel nut and walnut2 ---- ,,juglandis1 walnut2 ---- ,,pineis1 ---- ,,pinea1 pine nuts1 pignolia2 ---- ,,muscata1 nutmeg ,o ,,obligabis1 ,rx #hc2 also see ,,amylare ,,obsonare1 to provide1 to buy for the table2 to prepare or to give a dinner2 from the ,greek1 ,,opson ,,obsonator1 steward ,,obsonium1 ,,op--1 a dish1 a meal1 anything eaten with bread ,,ocimum1 --,,ymum1 --,,umum1 ,,ocinum1 basil1 basilica2 also a sort of clover ,,oenogarum1 wine and ,,garum 7which see71 a wine sauce1 ,rx #cc1 #adf1 #dfe2 ,,oenogaratum1 a dish prepared with ,o4 ,,oenomeli1 wine and honey ,,oenopolium1 wine shop2 a wine dealer's place1 who1 however1 did a retail business4 ,the ,,taberna ,,vinaria seems to have been the regular wine restaurant1 while the ,,thermopolium specialized in hot spiced wines4 ,like today in our complicated civilization1 there were in antiquity a number of different refreshment places1 each with its specialties and an appropriate name for the establishment ,,oenoteganon1 ,rx #dgi1 #ha ,,offa1 ,,offella1 ,,ofella1 a lump or ball of meat1 a ,hamburger ,steak1 a meat dumpling1 any bit of meat1 a morsel1 chop1 small steak1 collop1 also various other dainty dishes1 consisting principally of meat ,,inter ,,os ,,et ,,offam ,,multa ,,interveniunt--,cato2 the ancient equivalent for our 'twixt cup and lip there is many a slip ,rx #bfa2 ---- ,,apiciana1 ,rx #bfb2 ---- ,,aprugnea ,,more1 ,rx #bfc2 ---- ,,aliae1 ,rx #bfd-e2 ---- ,,laserata1 ,rx #bga2 ---- ,,garatas1 ,rx #dga-gd2 ---- ,,assas1 ,rx #dgb1 #dgc ,oil substitute1 ,rx #i2 ---- oil1 to clarify for frying ,rx #bej ---- ,liburnian1 ,rx #g ,,oleum1 oil1 olive oil2 ---- ,,liburnicum1 ,rx #g2 ,,hispanum1 ,spanish olive oil ,,oleatus1 moistened1 mixed1 dressed with oil1 #ajc2 ---- ,,molle1 vegetables strained1 a pure1 ,rx #ajc-ajf2 also ,,holus1 etc4 ,,olifera1 ,,olyra1 a kind of corn1 spelt1 ,rx #ii2 see ,,olus ,,oliva1 olive1 ,rx #cj1 #ia2 to keep olives green1 ,rx #cj ,,olla1 a cook pot1 a terra-cotta bowl2 see also ,,caccabus4 ,,ollula1 a small ,o41 a casserole1 or cassolette4 ,sp4 ,,olla ,,podrida1 rotten pot ,,olus1 ,,olusatrum1 ,,olustrum1 ,,olusculum1 ,,olera1 ,,olisera1 ,,olifera1 ,,olisatra1 any herb1 kitchen greens1 pot herbs1 sometimes cabbage1 from ,,olitor1 the truck farmer1 ,rx #be1 #fg1 #ii1 #ajc ,,olus ,,et ,,caulus1 cabbage and cale1 ,rx ,,olusatrum1 see ,,olus ,omelette with sardines1 ,rx #adf2 ---- with mushrooms1 ,rx #cad2 ---- ,souffle1 ,rx #cjb ,,omentum1 caul1 the abdominal membrane1 used for sausage-making or to wrap croquettes 7kromeskis7 which then were ,,omentata1 ,rx #dc1 #dg ,onions1 ,rx #cjd-h ,,operculum1 a cover1 lid1 or dish with a cover ,opossum1 ,rx #cif ,,origanum ,,marjorana1 marjoram2 ---- origany2 ---- ,,vinum1 wine flavored with ,o4 ,,oryza1 rice1 rice flour2 see ,,risum ,,ospreon1 ,,ospreos1 ,,osprion1 legumes1 ,title of ,book ,v ,ostia1 town1 harbor of ,rome2 the ,,offellae ,,ostiensis1 ,rx #bfa1 are the ancient ,hamburgers2 this seems to confirm the assumption that the population of sea-port towns have a preference for meat balls ,,ostrea1 oyster1 ,rx #ae1 #daj2 --,,rium1 oyster bed or pit1 or place for keeping oysters ,ostrich1 ,rx #baj-aa ,oval pan1 illustration1 p4 #aei ,oval service dish1 p4 #dc ,oven1 ancient bakery in ,pompeii1 illustration1 p4 #b ,,ovis ,,sylvatica1 ,,ovifero1 wild sheep1 ,rx #cdh-ej ,,ovum1 egg2 ,,ova ,,sphongia ,,ex ,,lacte1 ,rx #cjb ,,oxalis1 sorrel ,,oxalme1 acid pickle1 vinegar and brine ,oxford ,mss41 ,apiciana ,x1 ,,xi ,,oxycomium1 pickled olive ,,oxygala1 curdled with curds ,,oxygarum1 vinegar and ,,garum1 which see1 ,rx #cf1 #cg ,,oxyporus1 easily digested1 ,rx #cd ,,oxyzomum1 seasoned with acid1 vinegar1 lemon1 etc4 ,oyster sauce1 ,,cuminatum1 ,rx #da ,oysters1 how to keep1 ,rx #ad1 #daj1 #daa ---- shipped by ,apicius1 p4 #aj ,p ,,pallacana ,,cepa1 shallot1 young onion2 cf4 ,,cepa ,pallas ,athene ,dish1 ,the ,great1 illustration1 p4 #aeh ,,palma1 ,,palmita1 palm shoots ,,palumba1 wood pigeon1 ,rx #bbj ,pan with decorated handle1 p4 #gc ,panada1 ,rx #abg ,,panax1 ,,panacea1 the herb all-heal2 it contains a savory juice like ,,laser and ,,ferula ,,pandectes1 --,,er1 a book on all sorts of subjects2 ,title of ,book ,,iv ,,panis1 bread1 ,,picentinus1 ,rx #abf ,pans1 kitchen1 see illustrations1 pp4 #aee1 #aei ,pap1 ,rx #agb-c1 #ahb ,,papaver1 poppy-seed2 ---- ,,fici1 fig-seed ,,paradoxon1 ,,conditum1 ,rx #a ,parboiling1 ,rx #aai ,paris ,mss41 ,apiciana ,,iii1 ,,iv ,parrot1 ,rx #bca-b ,parsnips1 ,rx #aba-c ,,parthia1 ,rx #aia1 #bcg1 #cfd2 a country of ,asia ,partridge1 ,rx #bah1 seq41 #dii ,passenius1 --anus1 an unidentified ,roman1 ,rx #chi ,,passer1 a sea-fish1 turbot2 also a sparrow which ,platina does not recommend for the table ,,passum1 raisin wine ,,pastinaca1 --,,cea1 parsnip1 carrot1 ,rx #aba-c2 also a fish1 the sting-ray ,pastry1 absent1 p4 #dc ,,patella1 a platter or dish on which food was cooked and served1 corresponding to our gratin dishes2 a dish in general4 ,in this sense it is often confused with ,,patina1 which see1 so that it has become difficult to distinguish between the two terms ---- ,,thirotarica1 ,rx #add2 ---- ,,arida1 ,rx #ade2 ---- ,,ex ,,olisatro1 ,rx #ade;a2 ---- ,,sicca1 ,rx #ade ,,patellarius1 pertaining to a ,,patella2 also one who makes or sells dishes1 and1 in the kitchen1 also a dishwasher2 cf4 ,,patinarius ,,patina1 ,,patena1 a pot1 pan1 dish1 plate2 also food1 eating1 a dish1 or cookery in general in which sense it corresponds to our cuisine ,,patinarius1 a glutton1 gormandizer1 also a pile of dishes1 also the craftsman who makes and the merchant who sells dishes as well as the scullion who washes them ,,patina ,,apiciana1 ,rx #ada2 ---- ,,apua1 ,rx #ach-i1 #adf2 ---- ,,de ,,asparagis1 ,rx #acb-cc2 ---- ,,de ,,cydoniis1 ,rx #afc2 ---- ,,ex ,,lacte1 ,rx #adj2 ---- ,,ex ,,laridis ,,et ,,cerebellis1 ,rx #adg2 ---- ,,frisilis1 ,rx #aca2 ---- ,,ex ,,rusticis1 ,rx #acd2 ---- ,,de ,,rosis1 ,rx #acf2 ---- ,,de ,,lacertis1 ,rx #aeb2 ---- ,,de ,,lupo1 ,rx #aeh2 ---- ,,de ,,persicis1 ,rx #afj2 ---- ,,ex ,,urtica1 ,rx #afb2 ---- ,,ex ,,soleis1 ,rx #aed2 ---- ,,ex ,,piscibus1 ,rx #aee-g1 #dhf2 ---- ,,mullis1 ,rx #adh2 ---- ,,quibuslibet1 ,rx #adi2 ---- ,,alia ,,piscium1 ,rx #aej2 ---- ,,solearum ,,ex ,,ovis1 ,rx #dhg2 ---- ,,quotidiana1 ,rx #abb1 #adb2 ---- ,,versatilis1 ,rx #abi1 #adc2 ---- ,,zomore1 ,rx #aec2 ---- ,,de ,,piris1 ,rx #afa2 ---- ,,de ,,sorbis1 ,rx #aei2 ---- ,,de ,,sambuco1 ,rx #ace2 ---- ,,de ,,cucurbitis1 ,rx #acg ,,pavo1 peacock1 ,rx #ed ,peaches1 a dish of1 ,rx #afj ,peacock1 ,book ,,vi1 ,rx #ed ,pears1 ,rx #bb1 #afa ,peas1 p4 #bdg1 ,rx #ahe-f1 #aij-b2 ---- a tempting dish of1 ,rx #aib2 ---- ,indian1 ,rx #ahg2 ---- pure of peas1 cold1 ,rx #ahh2 ---- or beans la ,vitellius1 ,rx #ahi1 #aic2 ---- in the pod1 ,apician style1 ,rx #aid-f2 ---- in the pod la ,commodus1 ,rx #aig2 pure of peas with brains and chicken1 ,rx #aih ,,pectine1 scallop1 ,rx #eb ,peeling young vegetables1 ,rx #fi ,,pelamis1 young tunny1 ,rx #dbf1 #ddd ,pennell1 ,elizabeth ,r41 writer1 pp4 #ag1 #ah1 #beg-eh ,,pepon1 a kind of gourd1 melon or pumpkin1 ,rx #he ,pepper1 ,rx #a2 ---- for other spices1 ,rx #adc1 #agg1 #bie1 seq4 ,,perca1 perch1 ,rx #ddf ,perch1 ,rx #ddf ,,perdice1 ,,in1 ,rx #bah ,,perdrix1 partridge1 ,rx #bah1 seq41 #dii ,,perna1 ham2 pork forequarter or hindquarter1 ,rx #bhg1 #bhh ---- ,,aprugna1 ,rx #cch ,,persicum1 peach1 ,rx #bi1 #afj2 --,,us1 peach-tree ,persons named in recipes1 pp4 #aa1 #ba ,,petaso1 fresh ham1 hind leg of pork1 ,rx #bhi ,petits pois la franaise1 ,rx #ahe ,petits sals1 ,rx #da1 #adg1 #adi1 #aej1 #aea ,petronius ,arbiter1 writer1 pp4 #c1 #g1 #aa1 #ae ,,petroselinum1 parsley ,,phariam1 ,,uvam ,,passam1 ,rx #aig ,,phaseolus1 ,,faseolus1 green string beans1 kidney bean1 young bean and pod1 both green and wax bean varieties4 ,ger4 ,,fisole and ,,fasole1 ,rx #bjg ,,phasianus1 pheasant2 --,,arius1 one who has care of or who raises pheasants1 game-keeper1 ,rx #di1 p4 #bfe ,pheasant1 dumplings of1 ,rx #dh2 -- plumage as decoration1 ,rx #bac ,phillipps1 bibl4 ,apiciana ,i ,,phoenicopterus1 ,flamingo1 ,rx #bbj1 #bca-b ,picentinian bread1 ,rx #abf ,pichon1 ,baron ,j41 collector1 pp4 #beg-h1 ,apiciana1 ,nos4 #ba-bb1 p4 #bgb ,picking birds1 ,rx #bcc ,pie chimneys1 ,rx #ada ,pig1 see ,,porcellum ,,piper1 pepper2 ---- ,,nigrum1 black p42 ---- ,,viridum1 green p41 ,rx #acd2 pepper for other spices1 ,rx #adc1 #agg1 #bie1 seq4 --,,atus1 prepared with p4 ,,piperitis1 pepperwort1 ,indian pepper1 capsicum ,,pipio1 a young bird1 a squab2 from the chirping or peeping sounds made by them2 ---- ,,exossatus1 boned squab ,,pirum1 pear1 ,rx #afj-a ,,pisa1 --,,um1 peas1 pea1 ,rx #ahe1 seq41 #aij-b1 #aie-h2 ---- ,,farsilis1 ,rx #ahf2 ---- ,,indicam1 ,rx #ahg2 ---- ,,frigida1 ,rx #ahh2 --,m ,,vitellianam1 ,rx #ahi1 #aic2 ---- ,,adulteram1 ,rx #aib ,,piscina1 fish pond1 fish tank1 which was found in every large ,roman household to keep a supply of fresh fish on hand ,,piscis1 fish2 ,,pisces ,,frixos1 ,rx #dgf-g2 ---- ,,scorpiones ,,rapulatos1 ,rx #dge2 ---- ,,assos1 ,rx #dgh2 ---- ,,oenoteganon1 ,rx #dgi1 #ha2 ---- ,,in ,,piscibus ,,elixis1 ,rx #dhf2 ---- ,,in ,,pisce ,,elixo1 ,rx #dcc1 #dcd1 #dce1 #dcf1 #ded2 ---- ,,aurata1 ,rx #dfa2 ---- ,,assa1 ,rx #dfb2 ---- ,,oenogarum1 ,rx #dfd-e ,,pistacium1 --,,eum1 pistache ,,pistor1 baker1 pastry cook1 confectioner1 see ,,coquus ,pitch1 for sealing of vessels1 ,rx #be ,,placenta1 a certain cake1 a cheese cake ,plaster in bread1 p4 #ci ---- for sealing of pots1 ,rx #bc ,platina1 ,bartolomeo1 humanist1 writer1 pp4 #h1 #i1 #ai1 ,apiciana ,no4 #f1 and often quoted in this index4 ,author of first printed ,cookery book4 ,cf4 ,martino and ,platina ,exponents of ,renaissance ,cookery1 by ,j4 ,d4 ,vehling4 ,cf4 ,cibarium1 ,cornum1 ,corvus1 ,frictella1 ,merula1 ,morus1 ,passer1 ,ranae1 ,risum1 ,sturnus1 ,styrio1 ,thinca1 ,thymus1 ,zanzerella ,plato1 writer1 p4 #ab ,platters1 ,roast1 p4 #bai2 ,athene1 p4 #aeh ,plautus1 writer1 p4 #adg2 ---- naming cooks1 ,rx #dhd2 ,plautian ,latinity1 ,rx #aec ,pliny1 writer1 p4 #ca1 ,rx #cjg1 #cif1 #daj ,plumage of birds as a decoration1 ,rx #bac ,plums1 ,rx #bb ,plutarch1 writer1 pp4 #c1 #ff1 #abh ,poggio1 medieval scholar1 at ,fulda1 p4 #bj ,,polei1 ,,polegium1 ,,puleium1 penny-royal1 flea-bane1 flea-wort ,,polenta1 peeled or pearled barley1 ,rx #agh ,pollio1 ,roman1 feeding human flesh to fish1 ,rx #dhd ,,polypodium1 the herb fern or polypody ,,polypus1 the fish polypus1 ,rx #daj ,,polyteles1 ,,poli--1 fine dishes1 trimmed1 set off2 ,recherch food2 ,title of ,book ,,vii ,pomegranates1 to keep1 ,rx #bj ,pompeii3 ,casa di ,forno4 ,see p4 #b ---- destroyed1 p4 #c1 seq4 ---- ,wine ,room1 illustration1 p4 #abd ,pompeii1 city1 description of1 see ,review4 ,innkeeper at ---- advertising ham1 ,rx #bhg2 objects1 table ware1 etc41 found at ,p41 see list of illustrations ,,pomum1 fruit of any tree1 as apples1 pears1 peaches1 cherries1 figs1 dates1 nuts1 also mulberries and truffles4 ,cf4 ,,malum1 p4 #cgj ,,pontus1 ,black ,sea ,region ,,porca1 ,,porcus1 female and male swine2 ,,porcellus1 ,,porcellinus1 young s41 pig1 ,rx #ccf-ha1 #dhh-id2 ---- ,,porcellum ,,farsilem1 ,rx #cff1 #cfg2 ---- ,,assum1 ,rx #cfi2 ---- ,,elixum1 ,rx #cfh2 ---- ,,apicianum1 ,rx #cgj2 ---- ,,vitellianum1 ,rx #cga2 ---- ,,laureatum1 ,rx #cgc2 ---- ,,frontinianum1 ,rx #cgd2 ---- ,,celsinianum1 ,rx #cgf1 #cgg2 ---- ,,hortulanum1 ,rx #cgh2 ---- ,,elixum ,,ius ,,frigidum1 ,rx #cgi2 ---- ,,traianum1 ,rx #chj2 ---- ,,coriandratum1 ,rx #dhh2 ---- ,,flaccianum1 ,rx #cgb2 ---- ,,oenococtum1 ,rx #dhi2 ---- ,,eo ,,iure1 ,rx #dij2 ---- ,,thymo ,,sparsum1 ,rx #dia2 ,,oxyzomum1 ,rx #dib2 ---- ,,lasaratum1 ,rx #dic2 ---- ,,iuscellatum1 ,rx #did2 ---- ,,assum ,,tractomelinum1 ,rx #cfi2 ---- ,,lacte ,,pastum1 ,rx #cgj2 ---- ,,in ,,porcello ,,lactante1 ,rx #cha ,pork1 p4 #bhe2 ---- and onions la ,lucretius1 ,rx #aea2 ---- skin1 cracklings1 ,rx #bea-ee2 ---- udder1 ,rx #bea2 ---- tenderloin1 ,rx #bea-bee2 ---- tails and feet1 ,rx #bea2 ---- fig-fed1 ,rx #bei2 ---- cutlets1 ,hunter ,style1 ,rx #bfc2 ---- paunch1 ,rx #bhe2 ---- loin and kidneys1 ,rx #bhf2 ---- shoulder1 ,rx #bhg-hh2 ---- fresh ham1 ,rx #bhi2 ---- bacon1 ,rx #bij2 ---- ,salt ---- ,rx #bij2 ---- forcemeat1 ,rx #cff ,porker1 ,the ----'s ,last ,will and ,testament1 ,rx #cgf ,porridge1 ,books ,,iv1 ,v1 ,rx #agb1 #agh2 ---- and wine sauce1 ,rx #agi2 ---- another1 ,rx #ahj ,,porrum1 --,,us1 leek1 ,rx #ic1 #if2 ,,sectile ------,martial ,,portulaca1 ,,porcilaca1 purslane ,,posca1 originally water and vinegar or lemon juice4 ,it became an acid drink of several variations1 made with wine1 fruit juice1 eggs and water ,pot ,roast1 ,rx #bgj ,potherbs1 to keep1 ,rx #be1 #ahh1 see ,,olus ,potted ,entres1 ,rx #ed ,,potus1 drink ,,praecoquo1 --,,octus1 --,,ocia1 cooked beforehand1 also ripened too early1 but the present kitchen term is blanching1 or parboiling4 ,cf4 ,,praeduro ,,praeduro1 to harden by boiling1 to blanch1 ,rx #aai ,preserves1 several in ,book ,i ,preserving 7keeping of7 meats1 ,rx #aj-ab2 ---- fried fish1 ,rx #ac2 ---- fruit1 figs1 prunes1 pears1 etc41 ,rx #ai-bd1 #bh1 #bi1 #cj2 ---- grapes1 ,rx #ai2 ---- honey cakes1 ,rx #af2 ---- mulberries1 ,rx #bd2 ---- oysters1 ,rx #ad2 ---- pomegranates1 ,rx #bj2 ---- pot herbs1 ,rx #be2 ---- quinces1 ,rx #ba2 ---- sorrel1 sour dock1 ,rx #bf2 ---- citron1 ,rx #bc2 ---- truffles1 ,rx #bg2 ---- vegetable pure1 ,rx #ajf ,press1 wine illustration1 p4 #ib ,processing1 ,rx #ai-bd ,,pruna1 live1 burning coal ,,prunum1 plum2 ---- ,,damascenum1 p4 from ,damascus1 ,rx #bb2 this variety came dried1 resembling our large prunes4 ---- ,,silvestris1 sloe berry1 which by culture and pruning has become the ancestor of plums1 etc4 ,,ptisana1 7better7 ,,tisana1 barley broth1 rice broth1 a gruel1 ,rx #agc-c1 #bjj-a2 ---- ,,taricha1 ,rx #agc ,pudding1 ,rx #fj ,,pullus1 ,,pullulus1 young animal of any kind but principally a pullet1 chicken1 ,rx #ea1 #b-g1 #bac1 #bce-f1 seq42 ---- ,,raptus1 note #a1 ,rx #adj ,,pullum ,,parthicum1 ,rx #bcg2 ,,oxyzomum1 ,rx #bch2 ---- ,,numidicum1 ,rx #bci2 ---- ,,laseratum1 ,rx #bdj2 ---- ,,elixum1 ,rx #bdb2 ---- ,,cum ,,cucurbitis1 ,rx #bdc2 ---- ,,cum ,,colocasiis1 ,rx #bdd2 ---- ,,vardanum1 ,rx #bde2 ---- ,,frontonianum1 ,rx #bdf2 ---- ,,tractogalatum1 ,rx #bdg2 ---- ,,farsilis1 ,rx #bdh2 ,,leucozomum1 ,rx #bej ,,pulmentarium1 any food eaten with vegetables1 pulse or bread1 or a dish composed of these ingredients1 ,rx #fg-ga ,,pulmo1 lung1 ,rx #bi ,,pulpa1 --,,mentum1 ,rx #db1 #acd2 also ,,pulmentum ,,puls1 --,e1 ,,pulticulum1 ,books ,,iv1 ,v1 a porridge1 polenta1 ,rx #agh1 seq42 ,,pultes ,,julianae1 ,rx #agh2 ---- ,,oenococti1 ,rx #agi2 ---- ,,tractogalatae1 ,rx #aha ,,pultarius1 a bowl1 a cereal dish1 ,rx #ajd ,pumpkin1 ,b4 ,,iii1 ,rx #gc-hj2 ---- pie1 ,rx #acg2 ---- fritters1 ,rx #agf2 ---- like dasheens1 ,rx #gd2 ---- ,alexandrine ,style1 ,rx #ge2 ---- boiled1 ,rx #gf2 ---- fried1 ,rx #gg2 ---- #gh2 ---- mashed1 ,rx #gi2 ---- and chicken1 ,rx #hj ,pure of lettuce1 ,rx #acj ,,pyrethrum1 --,,on1 ,spanish camomile1 pellitory ,q ,,quartarius1 a measure 7which see71 #a_/d pint ,quenelles1 ,rx #aca ,quinces1 ,rx #ba1 #afb ,r ,rabbit1 ,rx #ed ,radishes1 ,rx #ajb ,ragot of brains and bacon1 ,rx #adg2 ---- financire1 ,rx #aff ,,raia1 the sea-fish ray1 or skate2 also whip-ray2 p4 #cdc1 ,rx #djc-d2 ,raie au beurre noir1 ,rx #djd ,raisins1 ,rx #cj ,,ranae1 frogs1 have been an article of diet for ages4 ,platina gives fine directions for their preparation4 ,he recommends only frogs living in the water4 ,,rubetas ,,et ,,sub ,,terra ,,viventes1 ,,ut ,,noxias ,,rejicio6 ,,aquatilas ,,hae ,,sunt ,,de ,,quibus ,,loquor ,platina skins the frogs1 turns them in flour and fries them in oil2 he adds fennel flower garnish and ,,salsa ,,virida 7green sauce1 our ravigote or remoulade7 on the side4 ,no modern chef could do different or improve upon it4 ,the fennel blossom garnish is a startling stroke of genius ,rankin1 ,e4 ,m41 writer1 see ,,coquus ,,rapa1 ,,rapum1 rape1 turnip1 navew1 ,rx #bf1 #ajj-a ,,raphanus ,,sativus1 ,horseradish1 ,rx #ajb ,ray1 fish1 ,rx #djc-d ,,recoquo1 ,,recoctum1 re-heated1 warmed-up ,redsnapper1 ,rx #ddh ,rduction1 ,rx #ade1 #afh ,reference to other parts of the book by ,apicius1 ,rx #agj1 #aff ,relishes1 ,rx #agd-e ,,renes1 ,rx #bhf ,reynire1 ,grimod de la ---- writer1 p4 #c1 see ,,mappa ,,rhombus1 fish1 turbot ,,rhus1 a shrub called ,,sumach1 seed of which is used instead of salt ,,risum1 rice1 also ,,oryza4 ,the word ,,risum is used by ,platina who says3 ,,risum1 ,,quod ,,ego ,,antiquo ,,vocabulo ,,orizam ,,appellatum ,,puto4 ,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 ,italian4 ,what better proof1 if necessary1 could be desired than this etymology for the authenticity of the ,apicius book8 ,its age could be proven by a philologist if no other proof were at hand ,roasts1 ,roasting1 p4 #bhe1 ,rx #bff-gj ,roman ,beauty ,apple1 ,rx #acf ---- excesses1 p4 #ae ,roman ,cook ,stove1 illustration1 p4 #ahb ---- economic conditions1 p4 #ae ,roman ,vermouth1 ,rx #c ,,rosatum1 ,,rosatium1 flavored with roses2 ---- ,,vinum1 rose wine1 ,rx #d-f2 ---- without roses1 ,rx #f ,rose pie1 see ,,malum ,,roseum1 also ,rx #acf1 #aga ---- custard1 ,rx #acf2 ---- pudding1 ,rx #acf2 ---- apple1 ,rx #acf ,rose wine1 ,rx #d-f ,,rosmarinus1 rosemary ,round sausage1 ,rx #fe ,roux1 ,rx #agb1 see ,,amylare ,,rubellio1 fish1 ,rx #ddg ,,rubra ,,testa1 red earthen pot ,,rumex1 sorrel1 sour dock1 monk's rhubarb1 ,rx #bd ,rumohr1 ,b41 writer1 pp4 #c1 #ah ,rumpolt1 ,marx1 cook1 cf4 ,styrio ,,ruta1 rue2 ---- ,,hortensis1 garden r42 ---- ,,sylvestris1 wild r42 ---- ,,rutatus1 prepared with r4 ,rue was very much esteemed because of its stimulating properties ,rye1 ,rx #ii ,s ,,sabuco1 see ,,sambuco ,,saccarum1 ,,saccharum1 sugar2 distillate from the joints of the bamboo or sugar cane1 coming from ,india1 hence called ,indian ,salt4 ,it was very scarce in ancient cookery4 ,honey was generally used in place of sugar4 ,only occasionally a shipment of sugar would arrive in ,rome from ,india1 supposed to have been cane sugar2 otherwise cane and beet sugar was unknown in ancient times4 ,any kind of sweets1 therefore1 was considered a luxury ,,sal1 salt4 ,laxative salt1 ,rx #bi2 ,for many ills1 ibid4 ,sala1 ,george ,augustus1 writer1 p4 #ch ,,salacaccabia1 ,,salacattabia1 salt food boiled in the caccabus1 ,rx #abe-g1 #dfh-gj ,salad1 ,rx #aji-aa2 ---- dressing1 ,rx #aab-c2 ,italian ---- ,rx #abb ,salcisse1 ,rx #da ,,salinum1 salt cellar ,salmasius1 ,codex of ----1 see ,apiciana1 ,,iii ,,salpa1 a sea-fish like stock-fish ,,salsamentum ,,in ,,porcello1 ,rx #cha ,salsicium1 ,rx #da ,,salsum1 pickled or salt meat1 especially bacon2 ,rx #aj1 #da1 #adg1 #adi1 #aej1 #dbh1 seq42 ---- ,,crudum1 ,rx #aea1 cf4 petits sals ,salt1 laxative1 ,rx #bi2 for many ills1 ibid42 ---- meat1 to make sweet1 ,rx #ab2 ---- fish1 ,rx #add1 seq41 #dbg1 seq42 ---- balls1 ,rx #ade ,,salvia1 ,,salvus1 sage ,,sambucus1 elder-tree1 or e4-berry2 ,rx #ace ,sanitary measures1 see ,,mappa ,,sapa1 new wine boiled down ,,sapor1 taste1 savor1 relish2 ---- ,,rosellinus1 rose extract1 prepared rose flavor ,,sarcoptes1 title of ,book ,,ii ,,sarda1 ,,sardella1 small fish1 sardine1 anchovy1 ,rx #adf1 #dai1 #dbj1 #dhj2 ---- ,,conditae1 ,rx #dhj2 ,,sardam ,,farsilem1 ,rx #dai2 ---- ,sardine omelette1 ,rx #adf ,sarinus1 ,pompeiian innkeeper1 p4 #g ,,sartago1 frying pan1 flat and round or oblong1 of bronze or of iron2 some were equipped with hinged handles1 to facilitate packing or storing away in small places1 in soldiers' knapsack1 or to save space in the pantry4 ,this1 as well as the extension handle of some ancient dippers are ingenious features of ancient kitchen utensils4 ,see also ,,frictorium1 and the illustrations of pans1 pp4 #aee1 #aei ,,satureia1 savory1 satury ,sauce pans1 illustrations1 pp4 #aee1 #aei1 #gc1 #bca ,sauces1 ancient compared with modern1 pp4 #bb1 #bd1 #bf1 #bg2 ---- for roasts1 ,rx #bfg-gj2 ---- for partridge1 ,rx #dii2 ---- crane and duck1 ,rx #bae2 ---- for fowl1 ,rx #bah-bh ,sauces4 ,bread ,sauce1 ,rx #bgd2 ,brine1 ,rx #bhd2 ---- for broiled fish1 ,alexandrine style1 ,rx #dcg-ci2 ---- for boiled fish1 ,rx #dcc-f1 #ded2 ---- for broiled mullet1 ,rx #ddb-c2 ---- boiled meats1 ,rx #bga-c2 ---- for roasts1 ,rx #bfg1 seq42 ,english ----1 ,rx #bfg2 ---- for broiled murenas1 ,rx #ddh-ea2 ,dill ----1 ,rx #bhc2 ,herb ---- for fried fish1 ,rx #dcb2 ---- for ,horned fish1 ,rx #dda2 ---- for lacertus1 ,rx #dee-g2 ---- perch1 ,rx #ddf2 ---- redsnapper1 ,rx #ddg2 ---- dory1 ,rx #dfa-b2 ---- for suckling pig1 ,rx #cgi2 ---- young tunny1 ,rx #ddd-e1 #dei2 ---- for tooth-fish1 ,rx #dfj-a1 #dhf2 ---- shellfish1 ,rx #cig2 ---- for venison1 ,rx #cci1 #cdi2 ---- for wild sheep or lamb1 ,rx #cej2 ,white ----1 ,rx #bgf1 #bgg2 ,wine ---- for fish1 ,rx #dfd2 ,tasty ---- for conger1 ,rx #dda2 ---- for tidbits1 ,rx #bgf-hb2 ---- for sea-scorpion1 ,rx #dfc2 ---- for eel1 ,rx #ddj1 #dff-g ,saucisse1 ,rx #da ,sauerbraten-,einlage1 ,rx #aa ,sausage1 p4 #agb1 ,rx #da1 #de1 #fj-fe1 #aci1 #afe ,savonarola1 ,michaele1 p4 #bgc ,scalding poultry1 ,rx #bcc ,scallops1 ,rx #df ,,scandius1 chervil ,,scarus1 a certain sea-fish esteemed as a delicacy1 a parrot-fish ,,schola ,,apitiana1 ,apiciana1 ,nos4 #ba1 #bb1 #bc1 facsimile1 p4 #bjf ,schuch1 ,c4 ,th4 editor1 ,apiciana1 ,nos4 #af-ag1 p4 #cd1 #be1 #bgj seq4 ,science confirming ancient methods1 p4 #cb ,,scilla1 ,,scylla1 ,,squilla1 a shell-fish1 a sea-onion1 ,rx #dc1 #dhe ,,scorpio1 a sea-scorpion1 ,rx #dfc1 #dge ,,scriblita1 ,,scribilita1 pastry1 some kind of pancake1 extra hot4 ,plautus and ,martial1 hence ,scriblitarius1 cake baker1 cf4 ,coquus ,,scrupulum1 ,,scri--1 a weight1 which see ,sealing vessels to prevent air from entering1 ,rx #bc1 #be ,sea ,barb1 ,rx #dhb-c2 ---- ,bass1 ,rx #aeh1 #ddg2 ---- ,eel1 ,rx #dhd2 ---- food1 p4 #cdc2 ---- stew1 ,baian style1 ,rx #dcb2 ---- mullet1 ,rx #aeg2 ---- nettles1 ,rx #afb2 ---- perch1 ,rx #ddg2 ---- pike1 ,rx #aeh2 ---- urchin1 ,rx #dac-d2 ---- scorpion1 ,rx #dge ,sea-scorpion with turnips1 ,rx #dge ,sea water1 ,rx #h ,seasoning1 see flavoring ,secrecy in recipes1 pp4 #bi1 #cj ,seeds1 ,summary of1 p4 #bcf ,,sel1 see ,,sil ,,seminibus1 ,,de1 p4 #bcf ,seneca1 ,roman philosopher1 pp4 #c1 #aa1 #ae ,,sepia1 cuttle-fish1 ,rx #djf-i ,,serpyllum1 wild thyme ,service berry1 ,rx #aei ---- pan with decorated handle1 illustration1 p4 #gc ---- dish for eggs1 p4 #ic ,,sesamum1 sesame herb or corn ,,seselis1 ,,sel1 ,,sil1 hartwort1 kind of cumin ,,setania1 a kind of medlar1 also a certain onion or bulb ,,sextarius1 a measure1 which see1 ,rx #a ,sforza ,ms4 ,apiciana ,,xiii ,shellfish1 ,rx #cig1 #dab ,shell-shaped ,dessert ,dish1 p4 #abe ,shircliffe1 ,arnold1 ,dedication1 p4 #bgc ,shore ,dinner1 ,rx #df ,sicardus ,ms4 ,apiciana ,,xiv ,signerre ,rothomag41 editor1 pp4 #beh1 seq41 also see ,tacuinus ,signerre1 ,colophon1 p4 #bfj ,,sil1 see ,,seselis ,,siligo1 winter wheat1 very hard wheat ,,siliqua1 shell1 pod1 husk ,,silphium1 ,,sylphium1 same as ,,laserpitium1 which see1 ,rx #cb ,,silurus1 supposed to be the river fish sly silurus1 or sheat-fish1 also called the horn-pout1 or catfish1 ,rx #dbf ,,simila1 --,,ago1 fine wheat flour ,,sinapis1 mustard ,singe1 ,rx #ee ,,sion1 --,,um1 plant growing in the marshes or on meadows1 water-parsnip ,,sisymbrium1 water cress ,,situla1 hot water kettle ,skate1 ,rx #djc-d ,slang in ancient text1 p4 #ai ,slaughter1 cruel methods of1 ,rx #bei1 #bfj ,slaves grinding flour1 illustration1 p4 #fj ,sloe1 see ,,prunum ,smelts1 ,rx #ach-ci ,,smyrnion1 --,,um1 a kind of herb1 common ,alexander ,snails1 ,rx #cbc-e ,soda1 use of ---- to keep vegetables green1 ,rx #ff ,soft cabbage1 ,rx #ajc-f ,,solea1 flat fish1 the sole1 ,rx #aed1 #dhg2 ,,solearum ,,patina1 ibid4 ,,sorbitio1 from ,,sorbeo1 supping up1 sipping1 drinking1 drought2 any liquid food that may be sipped1 a drink1 a potion1 a broth1 a sherbet1 ,fr4 ,,sorbet ,sorrel1 ,rx #bf ,sour ,dock1 ,rx #bf ,soups1 ,rx #agh1 seq4 ,sow's womb1 matrix1 udder1 belly1 ,rx #ei1 #agb1 #bea-h ,soyer1 ,alexis1 chef1 #ce ,sparrow1 see ,,passer ,sptzli1 ,rx #bdg ,spelt1 ,rx #eh-i ,spengler1 ,o41 writer1 p4 #ag ,,spica1 a spike1 ear of corn1 top of plants1 the plant spikenard1 ,,spica ,,nardi ,spiced ,fruit1 ,rx #agg ,spices1 ,summary of1 pp4 #bcd-e2 spicing1 ancient and modern1 ,rx #ae1 #bgf-gg1 #che1 seq4 ,spiny lobster1 ,rx #ed1 #dhe ,spoiling1 to prevent food from--see ,book ,i1 and ,preserving1 to prevent birds from spoiling1 ,rx #bbi-cj1 #bcc ,,spondylium1 --,,ion1 a kind of plant1 cow-parsnip1 or all-heal4 ,also called ,,sphondylium and ,,fondulum4 ,it is quite evident that this term is very easily confused with the foregoing1 a mistake1 which was made by ,humelbergius and upheld by ,lister and others4 ,for comparison see ,rx #df1 #aae-ba1 #ahc1 #cji1 #dca ,,spondylus1 the muscular part of an oyster or other shellfish1 scallop1 for instance2 also a species of bivalves1 perhaps the scallop1 ,rx #df ,,spongiola1 rose gall1 also the roots of asparagus1 clottered and grown close together ,,spongiolus1 fungus growing in the meadows1 a mushroom1 cf4 ,,spondylium and notes pertaining thereto ,sprats1 ,rx #ach-i ,sprouts1 cabbage ----1 ,rx #hi-ib ,squab1 ,rx #bah-bg1 cf4 ,pipio ,squash1 ,rx #gc-hj ,squill1 ,rx #dhe ,squirrel1 ,rx #cif ,stag1 ,rx #cci-de ,starch1 in forcemeats1 sausage1 etc41 ,rx #ej ,starr1 ,frederick1 see introduction ,,staterae1 steelyards for measuring ,sternajolo1 writer1 ,apiciana1 ,no4 #bh1 p4 #bgc ,stewed ,lacertus1 ,rx #aeb2 ---- meats1 p4 #bhe1 ,rx #cef1 seq4 ,stewpots1 illustrated1 pp4 #ahc1 #bji1 #bbc1 #bce ,string beans and chick-peas1 ,rx #bji ,,struthio1 ostrich1 ,rx #baj-aa ,studemund1 ,w41 writer1 p4 #ai ,stuffed pumpkin fritters1 ,rx #agf2 ---- chicken or pig1 ,rx #aii2 ---- boned kid or lamb1 ,rx #cfj ,,sturnus1 a starling1 stare2 ,platina condemns its meat as unfit1 likewise that of the blackbird 7cf4 ,,merula72 he pronounces their flesh to be devilish4 ,,sturni1 ,,quos ,,vulgo ,,diabolicam ,,carnem ,,habere ,,dicimus4 ,yet three-hundred years later1 ,french authorities recommend this sort of food4 ,viger1 ,la ,nouvelle ,maison ,rustique1 ,paris1 #agih1 ,vol4 iii1 p4 #fac1 tells how to catch and fatten ,,sturni4 ,after a month of forced feeding they will be nice and fat and good to eat and to sell2 there are persons who live of this trade4 ,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 ,platina4 ,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 #ahth century in ,france ,,styrio1 ,,stirio1 ,,sturio1 ,rx #ade1 sturgeon2 probably the same fish as known to the ancients as ,,acipenser or ,,sturio4 7,a4 ,,sive ,s4 ,,oblongo ,,teredeque--,stephanus ,schonevelde1 in ,ichthyologia1 ,hamburg1 #afbd74 ,there can be no doubt that the sturgeon or sterlet is meant by this term1 for ,platina calls the eggs of the fish caviare4 ,,ova ,,stirionis ,,conditum ,,quod ,,cauare ,,uocant4 ,eloquently he describes his struggle with the changing language4 ,the efforts of this conscientious man1 ,platina1 to get at the bottom of things no matter how trivial they may appear1 are highly praiseworthy ,he writes ,,de ,,stirione4 ,,trahi ,,per ,,tenebras ,n,u,c ,,mihi ,,videor1 ,,quando ,,hor,u1 ,,de ,,quibus1 ,,deinceps ,,dicturus ,,sum1 ,,pisci,u1 ,,nullus ,,certus ,,uel ,,nominis1 ,,uel ,,naturae ,,existat ,,autor4 ,,negligentiae ,,maiorum ,,inscitiae ,,id ,,magis1 ,,qu,m ,,mihi ,,ascribendum ,,est4 ,,vtar ,,ego ,,nouis ,,nominibus ,,ne ,,delicatorum ,,gulae ,,per ,,me ,,dicant ,,stetisse1 ,,quo ,,minus ,,integra ,,uterentur ,,uoluptate4 ,as for the rest1 ,platina cooks the sturgeon precisely in our own modern way3 namely in water1 white wine and vinegar4 ,and3 ,,salem ,,indere ,,memento6--don't forget the salt6 ,compare him with ,france #cej years later4 ,as for caviare1 ,a4 ,beauvilliers1 in his ,l',art du cuisinier1 ,paris1 #ahad1 treats this ragot as something entirely new2 yet ,beauvilliers was the leading restaurateur of his time and a very capable cook1 save ,carme1 the best4 ,beauvilliers has no use for caviare which he calls ,kavia4 ,says he3 ,,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 ,,ragout1 ,,selon ,,moi1 ,,ne ,,convient ,,qu' ,,aux ,,russes--this stew1 according to my notion1 suits only the ,russians or those who have traveled thereabouts4 ,shakespeare1 in speaking about ,caviare to the ,general apparently was more up-to-date in culinary matters than this ,parisian authority4 ,a search of the eight volumes 7,vol4 ,i1 #ahjc7 of the famous ,almanach des ,gourmands by ,grimod de la ,reynire1 ,paris1 #ahjc1 seq41 fails to reveal a trace of caviare ,a ,german cook1 a hundred years after ,platina1 ,marx ,rumpolt in ,ein new ,kochbuch1 ,franckfort am ,mayn1 bey ,johan ,feyrabendt1 #aehg on verso of folio ,,xcvii1 ,no4 #i1 gives an exact description of caviare and its mode of preparation4 ,he calls it ,,rogen ,,vom ,,hausen4 ,the ,,hausen is the real large sturgeon1 the ,russian ,beluga from which the best caviare is obtained4 ,rumpolt1 whose book is the finest and most thorough of its kind in the middle ages1 and a great work in every respect1 remarks that caviare is good eating1 especially for ,hungarian gentlemen 444 ,,so ,,isset ,,man ,,jn ,,roh _/ ,,ist ,,ein ,,gut ,,essen _/ ,,sonderlich ,f,r ,,einen ,,vngerischen ,,herrn4 ,,succidia a side of bacon or salt pork ,,succum1 ,,sucum1 ,rx #agb1 #bjj ,suckling ,pig1 see ,,porcellus ,sugar and pork1 ,rx #aea2 use of ---- in ancient ,rome1 see ,,saccarum ,suidas1 writer1 p4 #aa ,,sumen1 ,rx #beg2 ---- ,,plenum1 ,rx #beh ,sumptuary laws1 p4 #be1 ,rx #aff ,sumptuous dishes1 ,rx #bhe ,sweet dishes1 home-made1 ,rx #bid-f ,sweet ,,minutal1 ,rx #afh ,,syringiatus1 ,rx #cfj ,t ,,table1 adjustable1 illustration1 p4 #ach2 ---- round1 id41 p4 #abb ,tacuinus1 editor-printer1 p4 #beh2 quoted in recipes #h seq42 ,facs4 of ,title ,page1 #aejc1 p4 #bfb2 ,facs4 of opening chapter1 p4 #bcb ,,tamnis1 --,,us1 ,,taminius1 wild grape ,,tanacetum1 tansy ,taranto1 ,tarentum1 city1 ,rx #afe2 --ian sausage1 ,rx #adj2 ---- ,minutal1 ,rx #afe2 see also ,,longano ,taricho1 ,tarichea1 town1 ,rx #dbg1 seq4 ,taro1 dasheen1 ,rx #gd1 #aed1 #agb1 #bjj1 #bdd1 #cbb2 see ,,colocasia ,tarpeius1 a ,roman1 ,rx #cfc ,,tegula1 tile for a roof1 also a pan1 a plate of marble or of copper2 ,ger4 ,,tiegel ,tempting ,dish of ,peas1 ,a ----1 ,rx #aib ,,terentina1 ,rx #cch ,tertullian1 writer1 p4 #c ,,testa1 --,u1 --,,um1 an earthen pot with a lid1 a casserole ,,testicula ,,caponum1 ,rx #aff ,,testudo1 ,,testa1 turtle1 tortoise4 ,platina praises the sea-turtle as good eating ,,tetrapes1 --,,us1 four-footed animals2 title of ,book ,,viii ,,tetrapharmacum1 a course of four dishes1 or a dish consisting of four meats4 ,in modern language1 a ,mixed ,grill1 a ,fritto ,misto1 a ,shore-,dinner ,,thalassa1 the sea2 title of ,book ,,ix1 treating of fish ,theban ounce1 ,rx #c ,,thermopolium1 a tavern1 specializing in hot drinks ,,thermospodium1 a hot-plate1 a hot dish carrier1 a ,,bain-,,maris1 illustrations1 pp4 #gb1 #ij ,,thinca1 a fish1 moonfish 787 ,,olim ,,menam ,,appellatam ,,crediderim--,platina ,thudichum1 ,dr41 writer1 p4 #ah ,,thus1 ,,tus1 frankincense1 or the juice producing incense1 ,rosemary 7872 also the herb ground-pine1 ,,chamaepitys1 ,rx #fj ,thrush1 p4 #bfe1 ,rx #dig ,,thymbria1 savory2 see ,,sisymbrium1 ,,satureia and ,,cunila2 also see ,,thymus ,,thymus1 thyme4 ,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 ,,thynnus1 tunny-fish1 ,rx #dbf1 #deg-h ,tidbits1 p4 #bhe1 ,rx #bfa1 seq42 ---- of lamb or kid1 ,rx #cee ,,tisana1 see ,,ptisana1 ,rx #agb-c1 #bjj-a ,title pages1 ,venice1 #aejc1 #bfb2 ,lyons1 p4 #bfc2 ,zrich1 p4 #bfe2 ,london1 p4 #bfg ,toasting1 ,rx #abi ,tooth-fish1 ,rx #aeg ,torinus1 ,albanus1 editor of the ,apicius and ,platina editions of #aeda1 text1 p4 #ad ---- quoted1 ,rx #a1 #b1 #h1 seq41 assailed by ,lister1 see ,l4 ---- facsimile of ,title page #aeda1 p4 #bbj ,,torpedo1 --,,in1 --,,ine1 ,rx #djc-d ,,torta1 cake1 tart2 ---- ,,alba1 cheese cake ,toulouse garnish1 compared1 ,rx #cgh ,,tractogalatus1 a dish prepared with milk and paste 7noodles1 sptzli1 etc472 ---- ,,pullus1 a young chicken pie ,,tractomelitus1 a dish prepared with honey paste2 a gingerbread or honeybread composition ,,tractum1 ,rx #aha ,traianus1 a ,roman1 ,rx #chj2 also ,traganus1 ,trajanus ,traube1 writer1 p4 #ai ,trimalchio1 fictitious character by ,petronius1 whose ,banquet is the only surviving description of a ,roman dinner1 unfortunately exaggerated because it was a satire on ,nero1 pp4 #h1 #aa ,tripod1 illustration1 p4 #dj ,,triticum1 --,,eus1 --,,inus1 wheat1 of wheat ,,trophetes1 erroneously for ,a,,roptes1 ,gr4 for fowl1 title of ,book ,,vi ,truffles1 ,rx #bg1 #cc1 #cae-cba1 #ccc2 cf4 ,,tubera ,,trulla1 any small deep vessel1 also a dipper1 ladle ,,tubera1 tubers2 ,,tuber ,,cibarium1 ---- ,,terrae1 truffle1 a fungus1 mushroom growing underground1 ,rx #bg1 #ce1 #cae1 seq41 #cba2 ,t4 ,,cyclaminos1 sow-bread1 because swine1 being very fond of ,t4 dig them up4 ,the truffle defies cultivation1 grows wild and today is still being hunted by the aid of swine and dogs that are guided by its matchless aroma ,,tucetum1 a delicate dish2 particularly a dessert made of prunes ,tunny1 fish1 ,rx #dbg1 #deh1 #dei2 ,baby1 ,rx #dbj1 #dbd1 #dbe1 #dbf2 ,salt1 ,rx #dbg ,,turdus1 thrush1 ,rx #dig ,turkey1 probably known to the ancients4 ,see ,guinea ,hen and ,meleagris ,turnips1 ,rx #ajj1 #aja ,turnover dish1 ,rx #abi ,,turtur1 turtle dove1 ,rx #bah1 seq41 #dih2 ---- ,,illa1 young t41 an endearing term ,,tursio1 ,,th--1 ,rx #ade ,,tyropatina1 ,rx #cja ,,tyrotaricus1 a dish made of cheese1 salt fish1 eggs1 spices--ingredients resembling our ,long ,island ,rabbit1 ,rx #acg1 #adc1 #ahj1 #dci2 see ,,tarica1 ,rx #add1 #dbh ,u ,,udder1 ,rx #bea ,,uncia1 ounce1 equals #a_/ab lb42 also inch1 -_/#ab ,,ungellae1 ,rx #bea-e foot ,urbino1 ,duke of1 p4 #bfi ,,urna1 urn1 pitcher1 water bucket2 --,,ula1 small vessel2 also a liquid measure1 containing half of an ,,amphora1 of four ,,congii1 or twelve ,,sextarii2 see measures ,,urtica1 nettle2 also sea-nettle1 ,rx #ajh1 #afb ,u4 ,s4 ,dept4 of ,agr4 on ,dasheens1 ,rx #cbb ,,uva1 grape1 ,rx #ai2 ,uvam passam ,phariam1 ,rx #ig ,v ,vaerst1 ,baron von1 a writer1 pp4 #c1 #h ,vanilla1 ,rx #ae ,,variantes ,,lectiones1 ,apiciana ,no4 #ab ,varianus1 ,varius1 ,varus1 ,vardanus1 ,roman family name1 ,rx #bde ,varro1 a writer1 ,rx #gj1 #cjg1 #cif1 p4 #ba ,,vas1 a vase1 vat1 vessel1 dish1 plate2 --,,culum1 a small v42 ---- ,,vitreum1 glass v41 ,rx #bc ,vasavarayeyam1 ancient ,sanscrit book1 p4 #ac ,vatican ,mss4 ,apiciana1 p4 #bed1 seq41 ,incipit facsimile1 p4 #bec ,veal ,steak1 p4 #cad1 ,rx #cea1 #b2 ---- ,fricasse1 ,rx #cec1 #d ,vegetable ,dinner1 ,rx #fg-i1 #ga1 #ade1 #ahh2 ---- pure1 ,rx #ajc-f2 ---- peeling of young v41 ,rx #ff2 to keep v4 green1 ,rx #fg1 #ahh2 ---- and brain pudding1 ,rx #aca ,vehling1 ,j4 ,d41 see ,introduction2 ,v4 collection1 p4 #beg ,,veneris ,,ostium1 ,rx #cjg ,venison1 ,rx #cci-de ,,ventrem1 ,,ad ----1 ,rx #fh1 #fi1 #gj1 #ga2 --,,iculum1 ,rx #bhe ,,vermiculi1 little worms1 noodles1 vermicelli ,vermouth1 ,roman1 ,french1 and ,black ,sea1 different kinds of1 ,rx #c1 seq4 ,,vervex1 a wether-sheep1 mutton ,,vestinus1 see ,caseus1 ,rx #abf ,vicaire1 ,georges1 bibliographer1 p4 #ah ,,vicia1 a kind of pulse1 vetch ,,victus1 way of life1 diet2 ---- ,,tenuis1 reduced diet ,vinaigrette1 ,rx #aac1 #ccf1 #cda ,vinidarius1 ,excerpts of1 pp4 #ab1 #ba1 #bcd ,,vinum1 wine2 ---- ,,candidum ,,facies1 ,rx #h2 many technical terms are given to wines1 according to their qualities1 such as ,,album1 ,,conditum1 ,,fuscum1 ,,nigrum1 ,,limpidum1 ,,atrum1 ,,durum1 ,,fulvum1 ,,sanguinem1 ,,rubens1 ,,fieri1 ,,bonum1 ,,dulce ,,suavum1 ,,firmum1 ,,salubre1 ,,dilutum1 ,,vapidum1 etc4 ,these1 as our modern terms1 are employed to designate the bouquet1 color and other characteristics of wine4 ,then there are the names of the different brands coming from different parts1 too numerous to mention4 ,furthermore there are wines of grapes1 old and new1 plain or distilled1 raw or cooked1 pure and diluted1 natural or flavored1 and the many different drinks made of grape wine with herbs and spices ,v4 ,,nigrum1 black wine1 may be muddy wine in need of clarification2 there is some slight doubt about this point4 ,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 wine1 any home-made wine fermented or fresh4 ,there is a ,v4 ,,ex ,,napis1 ---- ,,palmeum1 ---- ,,ex ,,carotis1 ---- ,,ex ,,milii ,,semine1 ---- ,,ex ,,loto1 ---- ,,ex ,,fico1 ---- ,,ex ,,puncicis1 ---- ,,ex ,,cornis1 ---- ,,ex ,,mespilis1 ---- ,,ex ,,sorbis1 ---- ,,ex ,,moris1 ---- ,,ex ,,nucleis ,,pineis1 ---- ,,ex ,,piris1 ---- ,,ex ,,malis1 7cf4 ,pliny71 resembling our cider1 perry1 berry wines and other drink or liquor made of fruit1 berries1 vegetables or seeds ,,violatium and ,,rosatium1 ,rx #e1 are laxatives2 ---- ,,origanum is wine flavored with origany2 etc41 etc4 ,it is doubtful1 however1 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 ,wine1 ,rx #e ,virility1 supposed stimulants for1 ,rx #cjg1 #daj ,,vitellina1 ,,vitulina1 calf1 veal1 ,rx #cea-d ,vitellius1 emperor1 p4 #aa1 ,rx #ahi1 #aic1 #cag ,,vitellus ,,ovi1 yolk of egg2 also very young calf4 ,calf's sweetbreads--,danneil ,vollmer1 ,f41 editor1 commentator1 ,apiciana ,no4 #ba1 #bc1 #bg1 pp4 #ac1 #ah1 #ai1 #bgc ,vossius1 ,g4 ,j41 philologist1 on ,coelius1 p4 #bff ,,vulva1 sow's matrix1 womb2 --,,ula1 small v41 ,rx #ei1 #bea-ed1 #bef4 ,was considered a delicacy4 ,pliny1 ,martial and ,plutarch wrote at length on the subject4 ,the humane ,plutarch tells of revolting detail in connection with the slaughter of swine in order to obtain just the kind of ,v4 that was considered the best ,cf4 ,pliny1 ,hist4 ,nat41 ,,viii1 #ea2 ,,xi1 #cg1 #hd1 #ed2 ,plutarch's essay on flesh eating1 ,martial1 ,ep4 ,,xii1 #ef and ,,vii1 #ai ,w ,,weights4 ,,librae1 scale1 balance4 ,,libra--pound--lb--#ab ounces1 equivalent to one ,,as ,,uncia1 an ounce1 properly the twelfth part of any unit1 also any small bit ,,scripulum1 or ,,scru--1 #a scruple1 #bhh to #a lb4 ,,selibra for ,,semilibra1 half a pound ,theban ounce1 cf4 ,rx #c ,weighing fluids1 ,rx #dga ,welsh rabbit1 see ,,zanzerella ,whiting1 ,rx #dai ,wild ,boar1 ,rx #cbi1 seq41 #cch2 ---- sheep1 ,rx #cdh2 ---- goat1 ,rx #cdf1 seq4 ,wilson1 ,dr4 ,margaret ,b41 collector1 cf4 ,preface1 p4 #cg2 cf4 ,apiciana ,i1 pp4 #bed1 #beg2 cf4 ,garum ,wine1 fine spiced1 ,rx #a2 ,rose1 ,rx #d2 ---- without roses1 ,rx #f2 ---- ,violet1 ,rx #e2 ---- ,to clarify muddy1 ,rx #h2 ---- ,new--boiled down1 ,,defritum1 ,rx #ba2 ---- sauce for truffles1 ,rx #cc2 ---- ,palm1 ,rx #ce2 ---- of ,carica figs1 ,rx #ee2 ---- sauce for fig-fed pork1 ,rx #bei1 #bfj2 ---- fish1 ,rx #dgi2 cf4 ,,vinum ,wine pitcher1 illustration1 p4 #bjh2 ---- press1 illustration1 p4 #ib2 ---- storage room in ,pompeii1 illustration1 p4 #abd2 ---- ,dipper1 p4 #c2 ---- ,crater1 p4 #adj ,wolf1 ,rebekka1 writer1 ,rx #bje1 seq4 ,woodcock1 ,rx #bah1 seq4 ,wood-pigeon1 ,rx #bah1 seq4 ,wooley1 ,mrs4 ,hannah1 writer1 ,rx #eb ,writers1 ancient1 on food1 pp4 #c1 #d ,y ,,yeast1 ,rx #af ,young cabbage1 p4 #ahh1 ,rx #hg ,z ,,zampino1 ,rx #cch ,,zanzerella1 a ,welsh rabbit4 ,,cibarium ,,quod ,,vulgo ,,zanzerellas ,,uocant--,platina ,,zema1 ,,zu--1 ,,zy--1 a cook pot for general use ,,zinziger1 ,,gingiber1 ginger2 the latter is the better spelling ,,zomore1 ,,zomoteganon1 ,,zomore ,,ganona1 ,,zomoteganite--a dish of fish boiled in their own liquor1 resembling the modern bouillabaisse1 ,rx #aec4 ,the ,,ganon1 --,a1 --,,ite1 is the name of an unidentified fish1 the supposed principal ingredient of this fish stew4 ,cf4 ,oenoteganon ,end of ,index and ,vocabulary ,,indicis ,,finis ,,addenda ,description of ,commentaries ,,apiciana ,,nos4 #cj-ca1 ,a4,d41 #aice-cf ,j4 ,,svennung3 ,,untersuchungen ,,zu ,,palladius ,,und ,,zur ,,lateinischen ,,fach- ,,und ,,volkssprache4 ,skrifter utgivna med understd av ,vilhelm ,ekmans universitets-fond1 ,uppsala1 tom4 #dd1 7,uppsala1 #aice7 and ,,de ,,locis ,,non ,,nullis ,,apicianis ,,scripsit ,j4 ,,svennung4 7,srtryck ur ,eranos vol4 ,,xxxiv7 ,gotoburgi #aicf4 ,typis descr4 ,elanders ,boktr4 ,a4-,b4 ,through the good offices of ,dr4 ,edwardt ,brandt1 of ,munich1 the above two commentaries on ,apicius were received in the last moment1 thanks to the courtesy of the author1 ,lekto ,j4 ,svennung1 of ,uppsala1 ,sweden4 ,the first study is a critique of technical terms and colloquialisms as found in ,palladius1 touching frequently upon ,apicius1 published in #aice at ,uppsala by the ,vilhelm ,ekman ,university ,foundation and the other is a reprint of an article on a number of ,apician formulae from ,eranos1 ,vol4 ,,xxxiv1 published at ,gothenburg1 #aicf1 by ,elander1 ,ltd4 ,j4 ,d4 ,v41 ,chicago1 ,november #cjth1 #aicf4 ,illustration3 7,squib on the margin of an ancient manuscript in the ,monastery of ,st4 ,gallen1 ,switzerland7 ,transcription3 ,,libro ,,completo ,,saltat ,,scriptor ,,pede ,,laeto ,transcriber's ,note ,minor punctuation errors have been repaired4 ,amendments have been made only where there was a clear error1 where there was a definite inconsistency within the text1 or where it was impossible to find a reliable source of the original spelling1 as follows3 ,page vii--,,frontispiece amended to ,,frontispice--#ac ,,frontispice1 ,lister ,edition 444 ,page #e--predeliction amended to predilection--444 nor did he indulge in that predilection for ugly detail 444 ,page #i--,mintur amended to ,minturn--444 living chiefly at ,minturn1 a city of ,campania1 444 ,page #aa--;departmentized amended to departmentalized--444 were departmentalized to an astonishing degree 444 ,page #aa--;indispensible amended to indispensable--,these indispensable books are simply wanting in our book 444 ,page #ae--,pommerania amended to ,pomerania--444 ,sweden1 ,holstein1 ,denmark1 ,friesland1 ,pomerania still observes ,apicius rules 444 ,page #bj--;fallability amended to fallibility--444 how each new copy by virtue of human fallibility or self-sufficiency 444 ,page #bb--salt amended to salted--,the fish1 intestines and all1 was spiced1 pounded1 fermented1 salted1 strained and bottled 444 ,page #bc--;an amended to a--,may it be a sturdy one1 and let its owner beware4 ,page #bd--prodiguous amended to prodigious--,his culinary procedures required a prodigious amount of labor 444 ,page #bf--;insiduousness amended to insidiousness--,even the most ascetic of men cannot resist the insidiousness of spicy delights 444 ,page #bg--;appeite amended to appetite--444 having our appetite aroused at the very perusal 444 ,page #bh--;devine amended to divine--444 the experienced practitioner will be able to divine correct proportions1 444 ,page #cb--;compote amended to compte--444 oyster cocktail1 poultry and compte1 goose with apple 444 ,page #cf--mummyfied amended to mummified--444 that ,apicius is not a mummified1 bone-dry classic 444 ,page #eh--;,,epimles amended to ,,epimeles--,,explicit ,,apicii ,,epimeles ,,liber ,,primus ,page #fd--;feasable amended to feasible--444 such as we here suggest would be entirely feasible 444 ,page #gj--;,,cirellos amended to ,,circellos--#fe ,,round ,,sausage ,,circellos ,,isiciatos ,page #gg--popularily amended to popularly--444 chestnuts and potatoes1 popularly known as ,chinese potatoes 444 ,page #hi--;acccordance amended to accordance--444 ,procedure quite in accordance with modern practice4 ,page #hi--omitted #a added to beginning of note in recipe #aba4 ,page #hi--aad amended to #aae 7twice7--444 7,cf4 ,rx ,no4 #aae7 444 and 444 ,spondyli uel fonduli 7,rx ,nos4 #aae-aba7 does belong to ,book ,,ii 444 ,page #if--;,carthusians amended to ,carthusian--444 those delightful creations by the ,carthusian monks 444 ,page #ajb--;act amended to fact--444 a fashion which1 as a matter of fact still survives in the ,orient1 444 ,page #aaj--;glace amended to glac--444 the oenogarum taking the place of our meat glac4 ,page #aaj--vexacious amended to vexatious--,another interpretation of this vexatious formula 444 ,page #aaf--;indispensible amended to indispensable--444 both of which are indispensable to modern cookery4 ,page #aag--aff amended to #afe--99 ,cf4 ,rx ,no4 #afe4 ,page #abb--;illustrations amended to illustration--,this is a good illustration of and speaks well for 444 ,page #abi--;forcements amended to forcemeats--444 any fine forcemeats1 cut into or cooked in tiny dumplings4 ,page #aej--;,dan4 amended to ,dann4--,dann4 takes this literally1 but navo 7navus7 here 444 ,page #aea--omitted #a added to beginning of note in recipe #bdc4 ,page #aed--;,,aperature amended to ,,aperture--444 ,,empty ,,it ,,through ,,the ,,aperture ,,of ,,the ,,neck 444 ,page #afb--,,tid ,,bits amended to ,,tid-,,bits--,,tid-,,bits1 ,,chops1 ,,cutlets ,page #afd--,worchestershire amended to ,worcestershire--444 some of the commercial sauces made principally in ,england 7,worcestershire1 etc471 444 ,page #aff--;,gell4 amended to ,goll4--444 ,cupedia 7,plaut4 and ,goll471 nice dainty dishes1 444 ,page #agb--;cates amended to cakes--,dulcia1 sweetmeats1 cakes2 444 ,page #agc--abh amended to #abi and #adb amended to #adc--444 or else it is a nut custard1 practically a repetition of ,rx ,nos4 #abi and #adc4 ,page #ahj--,,snail amended to ,,snails--,,the ,,snails ,,are ,,fried ,,with ,,pure ,,salt ,,and ,,oil 444 ,page #aia--;galatine amended to galantine--,we would call this a galantine of lamb if such a dish 444 ,page #aic--;,dan4 amended to ,dann4--,dann4 thinks laureatus stands for the best1 444 ,page #aic--;it's amended to its--444 it is possible that the kid was cooked with its mother's own milk4 ,page #aih--;councellor amended to counsellor--,celsinus was counsellor for ,aurelianus1 the emperor4 ,page #bjd--;,,exlixum amended to ,,elixum--,,aliter ,,leporem ,,elixum ,page #bac--ae amended to #ad--c ,cf4 ,no4 #ad for the keeping of oysters4 ,page #bbh--b amended to #c--b ,cf4 note #c to ,rx ,no4 #ddh4 ,page #bbh--preceeds amended to precedes--444 this formula precedes the above4 ,page #bca--;act amended to fact--444 as a matter of fact1 stands for pepper1 444 ,page #bcf--;,,cardamon amended to ,,cardamom--444 ,,indian ,,spikenard1 ,,addena #c1 ,,cardamom1 ,,spikenard4 ,page #bcf--;,,fennell amended to ,,fennel--444 ,,celery ,,seed1 ,,fennel ,,seed1 ,,lovage ,,seed1 444 ,page #bec--,,xvii amended to ,,xviii--,munich1 ,,xviii ,page #bee--;,cesna amended to ,cesena--,cesena1 bibl4 municip41 #adth century4 ,page #bee--phases amended to phrases--444 and failed to understand some phrases of it4 ,page #beh--,pennel amended to ,pennell--,the ,pennell collection was destroyed by a flood in ,london 444 ,page #beh--;,epimelels amended to ,epimeles--444 ,,gr,,ca ,,ab ,,apitio ,,posita ,h,c ,,sunt ,,epimeles1 444 ,page #bgg--,southerwood amended to ,southernwood--,,abrotanum1 444 or1 according to most ,southernwood4 ,page #bgg--;,attich amended to ,attic--444 a small measure1 equivalent to #ae ,attic drachms ,page #bgh--;fewerfew amended to feverfew--,,amacarus1 sweet-marjoram1 feverfew ,page #bgi--;,baracuda amended to ,barracuda--,barracuda1 a fish1 ,rx #aeh ,page #bgi--;,,colosasium amended to ,,colocasium--,beans 444 ---- ,egyptian1 see ,,colocasium ,page #bgi--orrage amended to orage--444 the arrack or orage1 also spinach1 according to 444 ,page #bgi--omitted ,rx added--,,bubula1 ,beef1 flesh of oxen1 p4 #cj1 ,rx #cea1 #ceb ,page #bhj--;forno amended to ,forno--444 with our illustrations of the ,casa di ,forno of ,pompeii 444 ,page #bhj--;,caviar amended to ,caviare--,caviare1 see ,,styrio ,page #bhb--mussle amended to mussel--444 any hollow vessel resembling a mussel shell 444 ,page #bhc--maitre amended to matre--444 to the ,,princeps ,,coquorum1 the matre d'htel of the establishment 444 ,page #bhd--tumeric amended to turmeric--,,curcuma ,,zeodaria1 turmeric ,page #bhd--;,destillation amended to ,distillation and entry moved to proper place in the ,index--,distillation1 see ,vinum ,page #bhf--;illustratios amended to illustrations--444 on which the ,,craticula stood4 ,cf4 illustrations1 p4 #ahb ,page #bhg--,passianus amended to ,passenianus--,hare1 444 ---- smoked ,passenianus1 ,rx #chi 444 ,page #bhi--;destillate amended to distillate--444 the juice or distillate of the herb by that name1 444 ,page #bhi--,,liqoribus amended to ,,liquoribus--,,liquoribus1 ,,de1 p4 #cgj ,page #bij--;indispensible amended to indispensable--444 grown in ,italy at his time1 that are so indispensable 444 ,page #bij--;dog-brier amended to dog-briar--444 namely the hip1 dog-briar1 or eglantine is made into dainty confections 444 ,page #bib--omitted page number added to entry for oval pan--,oval pan1 illustration1 p4 #aei ,page #bid--;forcement amended to forcemeat--,pork 444 ---- forcemeat1 ,rx #cff ,page #bif--;destillate amended to distillate--444 distillate from the joints of the bamboo or sugar cane1 444 ,page #big--,,sesesil amended to ,,seselis--,,seselis1 ,,sel1 ,,sil1 hartwort1 kind of cumin ,page #big--,,sisymbrum amended to ,,sisymbrium--,,sisymbrium1 water cress--and entry moved from following entry for ,,situla to preceding it4 ,page #big--,sternajola amended to ,sternajolo--,sternajolo1 writer1 ,apiciana1 ,no4 #bh1 p4 #bgc ,page #bii--omitted p4 added--,title pages1 ,venice1 #aejc1 p4 #bfb2 444 ,page #cjj--,rebecca amended to ,rebekka--,wolf1 ,rebekka1 writer1 ,rx #bje1 seq4 ,page #cjj--,wooley amended to ,wolley1 and entry moved to correct place in index--,wolley1 ,mrs4 ,hannah1 writer1 ,rx #eb ,the following have also been noted3 ,the author has consistently used minuscle rather than minuscule when referring to manuscript4 ,since it appears deliberate1 it has been preserved as printed4 ,page #i has a word obscured--one of three known famous ---- bearing that name4 ,another source of the text has the word as 'eaters'1 so the same has been used here4 ,page #bc has a reference to a modern sauce1 ,a ,i4 ,there were no obvious references to be found for a sauce of that name1 so it may be a typo for ,a#a sauce1 which was available at the time of writing4 ,as there is no way to be certain1 however1 it has been preserved as printed4 ,page #di--note to recipe #ac reads1 ,exactly as we today with fried herring and river lamprey4 ,it is possible that it should read as we do today1 but has been left as printed4 ,page #aea--recipe #bda has a note #a1 but no marker in the text4 ,page #aff--recipe #bge has a marker for note #a1 but no note with that number4 ,page #agb--,note #a to recipe #bid reads making it convenient and unprofitable for the domestic cook--this should probably be read as inconvenient and unprofitable1 but it has been left as printed4 ,page #age--recipe #cje has a marker for note #b1 but no note with that number4 ,page #ahi--recipe #cea has a marker for note #b1 but no note with that number4 ,page #baa--recipe #dje;a has a marker for note #b1 but no note with that number4 ,page #bbf--there is no title for recipe #dde4 ,page #bcj--there is no ,latin translation provided for the heading ,,eel4 ,page #bdc--recipe #dha is titled ,,fish ,,stewed ,,in ,,wine1 but does not mention wine anywhere in the recipe itself4 ,page #bhd--;contained incorrectly placed index entries for ,,clibanus1 ,,cnicos and ,,cnissa 7following ,,coxa74 ,these have been moved to the correct place4 ,page #bia--the index entry for ,morsels also seems to have had the recipe references 7#cji1 seq47 for ,morels included2 this has been preserved as printed4 ,page #bia--;contained incorrectly placed index entry for ,mullet 7following ,,mustum74 ,this has been moved to the correct place4 ,page #bib--;in the subentry for ,,olus 7,,olus ,,and ,,caulus71 there is an ,rx but no number4