Cookery and Dining in Imperial Rome

THIS IN A SAUCEPAN WITH 3 OUNCES OF OIL, HEAT THOROUGHLY. MEANWHILE OIL YOUR PIE MOULD, AND WITH 6 EGGS, FLAVORED WITH {OE}NOGARUM, AND THE ASPARAGUS PREPARATION AS DESCRIBED ABOVE; THICKEN THE MIXTURE ON THE HOT ASHES. THEREUPON ARRANGE THE FIGPECKERS IN THE MOULD, COVER THEM WITH THIS PURÉE, BAKE THE DISH. [When cold, unmould it] SPRINKLE WITH PEPPER AND SERVE. [1] Tor. [2] Lan. and Tac. _ficedulas curtas tres_; Tor. _curtas_ f.--three figpeckers cut fine. G.-V. _F. curatas. Teres in ..._ (etc.)--Prepared _F._ [3] List. six; G.-V. _id._ [133] ANOTHER ASPARAGUS CUSTARD _ALIA PATINA DE ASPARAGIS_ ASPARAGUS PIE IS MADE LIKE THIS [1] PUT IN THE MORTAR ASPARAGUS TIPS [2] CRUSH PEPPER, LOVAGE, GREEN CORIANDER, SAVORY AND ONIONS; CRUSH, DILUTE WITH WINE, BROTH AND OIL. PUT THIS IN A WELL-GREASED PAN, AND, IF YOU LIKE, ADD WHILE ON THE FIRE SOME BEATEN EGGS TO IT TO THICKEN IT, COOK [without boiling the eggs] AND SPRINKLE WITH VERY FINE PEPPER. [1] Tor. [2] Reference to wine wanting in Tor. We add that the asparagus should be cooked before crushing. [134] A DISH OF FIELD VEGETABLES _PATINA EX RUSTICIS_ [1] BY FOLLOWING THE ABOVE INSTRUCTIONS YOU MAY MAKE [2] A PIE OF FIELD VEGETABLES, OR OF THYME [3] OR OF GREEN PEPPERS [4] OR OF CUCUMBERS OR OF SMALL TENDER SPROUTS [5] SAME AS ABOVE, OR, IF YOU LIKE, MAKE ONE UNDERLAID WITH BONELESS PIECES OF FISH OR OF CHICKEN [combined with any of the above vegetables] [6]. [1] Tor. _Patina ex oleribus agrestibus_. [2] Tor. wanting in other texts. [3] Sch., G.-V. _tamnis_--wild wine; List. _cymis cuminis_; Lan., Tac. _tinis_; Vat. Ms. _tannis_. Thyme is hardly likely to be the chief ingredient of such a dish; the chances are it was used for flavoring and that the above enumerated vegetables were combined in one dish. [4] List., G.-V., Goll.--mustard; Dann. green mustard. Tor. _sive pipere viridi_--green peppers, which we accept as correct, gastronomically at least. [5] Goll., Dann. cabbage, the originals have _coliculis_--small tender sprouts on the order of Brussels sprouts or broccoli, all belonging to the cabbage family. [6]