Cookery and Dining in Imperial Rome

for _cumini_, overlooking the fact that the recipe later calls for Aethopian or Syrian cumin as well. This shifts the weights of the various ingredients from the one to the other, completely upsetting the sense of the formula. [2] Goll. ignores this passage completely. V. This is another of the medical formulæ that have suffered much by experimentation and interpretation through the ages. It seems to be an aromatic vinegar for a salad dressing, and, as such, a very interesting article, reminding of our present tarragon, etc., vinegars. To be used judiciously in salads. Again, as might be expected, the medicinal character of the formula inspires the medieval doctors to profound meditation and lively debate. Cf. {Rx} Nos. 34 and 108. XIX [112] CARDOONS _CARDUI_ CARDOONS [are eaten with a dressing of] BRINY BROTH, OIL, AND CHOPPED [hard] EGGS. V. Precisely as we do today: French dressing and hard boiled eggs. We do not forget pepper, of course. Perhaps the ancient "briny broth" contained enough of this and of other ingredients, such as fine condiments and spices to make the dressing perfect. [113] ANOTHER [Dressing for] CARDOONS _ALITER CARDUOS_ RUE, MINT, CORIANDER, FENNEL--ALL GREEN--FINELY CRUSHED; ADD PEPPER, LOVAGE, AND [1] BRINE AND OIL [2]. [1] Tac. and Tor. _vel._; List., Sch., G.-V. _mel_--honey--which would spoil this fine _vinaigrette_ or cold _fines herbes dressing_. However, even nowadays, sugar is quite frequently added to salad dressings. [2] Gollmer claims that this dressing is served with cooked cardoons, the recipe for which follows below. This is wanting in Tor. [114] BOILED CARDOONS _ALITER CARDUOS ELIXOS_ [Are served with] PEPPER, CUMIN, BROTH AND OIL. XX [115] (COW-) PARSNIPS [?] _SPONDYLI VEL FONDULI_ [1] COW-PARSNIPS ARE FRIED [and eaten] WITH A SIMPLE WINE SAUCE. [1] Tac. _Spondili uel fonduli_ and _Sphon ..._; Tor. as above; Hum. _Spongioli uel funguli_; List., _id._; Sch. _Sfondili uel funguli_; G.-V. _Sphondyli uel funduli_. Cf. note to Nos. 46, 121, 122. [116] ANOTHER WAY _ALITER_ BOIL THE PARSNIPS IN SALT WATER [and season them] WITH PURE OIL [1], CHOPPED GREEN CORIANDER AND WHOLE PEPPER. [1] Tac. _Oleo mero_; Other editors: