Cookery and Dining in Imperial Rome

_Oleo, mero_. V. The comma is misplaced. [117] ANOTHER WAY _ALITER_ PREPARE THE BOILED PARSNIPS WITH THE FOLLOWING SAUCE: CELERY SEED, RUE, HONEY, GROUND PEPPER, MIXED WITH RAISIN WINE, STOCK AND A LITTLE OIL; BIND THIS WITH ROUX [bring to a boiling point, immerse parsnips] SPRINKLE WITH PEPPER AND SERVE. [118] ANOTHER WAY [Purée of Parsnips] [1] _ALITER_ MASH THE PARSNIPS, [add] CUMIN, RUE, STOCK, A LITTLE CONDENSED WINE, OIL, GREEN CORIANDER [and] LEEKS AND SERVE; GOES WELL WITH SALT PORK [2]. [1] Again faulty punctuation obscures the text. Carefully compare the following: Tac. and Tor. _Spondylos teres, cuminum_, etc. Hum., List. and G.-V. _S. teres cuminum_, i.e. crush the cumin. Sch. _S. tores_--dry, parch! [2] _Inferes pro salso_--serve with salt pork or bacon, or, instead of--_Salsum_--salt pork. Dann. Well seasoned with salt! Sch. _infares pro salsa_. For further confirmation of _salsum_ cf. {Rx} Nos. 148-152. [119] ANOTHER WAY _ALITER_ BOIL THE PARSNIPS [sufficiently, if] HARD [1] [then] PUT THEM IN A SAUCE PAN AND STEW WITH OIL, STOCK, PEPPER, RAISIN WINE, STRAIN [2] AND BIND WITH ROUX. [1] Tor. _præduratos_; List. _prædurabis_. How can they be hardened? It may perhaps stand for "parboil." We agree with Tor. that the hard ones (_præduratos_) must be cooked soft. [2] Tor. and Tac. _Colabis_--strain; List. and G.-V. _Colorabis_--color. No necessity for coloring the gravy, but straining after the binding with roux is important which proves Tor. correct again. Cf. note 1 to {Rx} No. 73 and note 2 to {Rx} No. 55. [120] ANOTHER WAY _ALITER_ [1] FINISH [marinate] THE PARSNIPS IN OIL AND BROTH, OR FRY THEM IN OIL, SPRINKLE WITH SALT AND PEPPER, AND SERVE. [1] Ex G.-V. wanting in Tor. and List. Found in Sch. also. V. Procedure quite in accordance with modern practice. We envelope the p. in flour or frying batter. [121] ANOTHER WAY _ALITER_ [1] BRUISE THE BOILED PARSNIPS [scallops, muscular part of shellfish] ELIMINATE THE HARD STRINGS; ADD BOILED SPELT AND CHOPPED HARD EGGS, STOCK AND PEPPER. MAKE CROQUETTES OR SAUSAGE FROM THIS, ADDING PIGNOLIA NUT AND PEPPER, WRAP IN CAUL [or fill in casings]