Cookery and Dining in Imperial Rome

_Pulpa_--boneless pieces of meat, also fruit purée; _pulpamentum_--dainty bits of meat. [135] ELDERBERRY CUSTARD OR PIE _PATINA DE SAMBUCO_ [1] A DISH OF ELDERBERRIES, EITHER HOT OR COLD, IS MADE IN THIS MANNER [2] TAKE ELDERBERRIES [3] WASH THEM; COOK IN WATER, SKIM AND STRAIN. PREPARE A DISH IN WHICH TO COOK THE CUSTARD [4] CRUSH 6 SCRUPLES OF PEPPER WITH A LITTLE BROTH; ADD THIS TO THE ELDERBERRY PULP WITH ANOTHER GLASS OF BROTH, A GLASS OF WINE, A GLASS OF RAISIN WINE AND AS MUCH AS 4 OUNCES OF OIL. PUT THE DISH IN THE HOT BATH AND STIR THE CONTENTS. AS SOON AS IT IS GETTING WARM, QUICKLY BREAK 6 EGGS AND WHIPPING THEM, INCORPORATE THEM, IN ORDER TO THICKEN THE FLUID. WHEN THICK ENOUGH SPRINKLE WITH PEPPER AND SERVE UP. [1] G.-V. _Sabuco_. [2] Tor. wanting in other texts. [3] Hum. _semen de sambuco_--E. seed. [4] List. Place the berries in a dish; to their juice add pepper, (etc.). [136] ROSE PIE, ROSE CUSTARD OR PUDDING _PATINA DE ROSIS_ TAKE ROSES FRESH FROM THE FLOWER BED, STRIP OFF THE LEAVES, REMOVE THE WHITE [from the petals and] PUT THEM IN THE MORTAR; POUR OVER SOME BROTH [and] RUB FINE. ADD A GLASS OF BROTH AND STRAIN THE JUICE THROUGH THE COLANDER. [This done] TAKE 4 [cooked calf's] BRAINS, SKIN THEM AND REMOVE THE NERVES; CRUSH 8 SCRUPLES OF PEPPER MOISTENED WITH THE JUICE AND RUB [with the brains]; THEREUPON BREAK 8 EGGS, ADD 1 [1] GLASS OF WINE, 1 GLASS OF RAISIN WINE AND A LITTLE OIL. MEANWHILE GREASE A PAN, PLACE IT ON THE HOT ASHES [or in the hot bath] IN WHICH POUR THE ABOVE DESCRIBED MATERIAL; WHEN THE MIXTURE IS COOKED IN THE _BAIN MARIS_ [2] SPRINKLE IT WITH PULVERIZED PEPPER AND SERVE [3]. [1] List., G.-V. 1-1/2 glass. [2] Hot water bath. [3] Tor. continues {Rx} No. 135 without interruption or caption, and describes the above recipe. He reads: _De thoris accipies rosas_, but List. insists that _de thoris_ be read _de rosis_; Lan., Tac. _de toris_; V. _de thoris_ may be