Cookery and Dining in Imperial Rome

FREED FROM STRINGY PARTS, PUT IN THE MORTAR WITH 8 SCRUPLES OF PEPPER, DILUTE WITH STOCK AND CRUSH, ADDING THE MEDLAR PULP AND COMBINE ALL; NOW BREAK 8 EGGS AND ADD A SMALL GLASS OF BROTH. OIL A CLEAN PAN AND PLACE IT IN THE HOT BATH OR IN THE HOT ASHES; AFTER YOU HAVE FILLED IT WITH THE PREPARATION, MAKE SURE THAT THE PAN GETS ENOUGH HEAT FROM BELOW; LET IT CONGEAL, AND WHEN DONE SPRINKLE WITH A LITTLE FINE PEPPER AND SERVE. Sch. {Rx} No. 166. [160] A DISH OF PEACHES [1] _PATINA DE PERSICIS_ CLEAN HARD-SKINNED PEACHES AND SLICE, STEW THEM; ARRANGE IN A DISH, SPRINKLE WITH A LITTLE OIL AND SERVE WITH CUMIN-FLAVORED WINE [2]. [1] Tor. is not sure whether this is a Persian fish or peaches--_persica_. [2] Dann. Pepper, for which there is no authority. Sch. {Rx} No. 167. [161] A DISH OF PEARS _PATINA DE PIRIS_ A DISH OF PEARS IS MADE THIS WAY: [1] STEW THE PEARS, CLEAN OUT THE CENTER [remove core and seeds] CRUSH THEM WITH PEPPER, CUMIN, HONEY, RAISIN WINE, BROTH AND A LITTLE OIL; MIX WITH EGGS, MAKE A PIE [custard] OF THIS, SPRINKLE WITH PEPPER AND SERVE. [1] Tor. sentence wanting in other texts. Sch. {Rx} No. 168. [162] A DISH OF SEA-NETTLES _PATINA DE URTICA_ [1] A DISH OF SEA-NETTLES, EITHER HOT OR COLD, IS MADE THUS: [2] TAKE SEA-NETTLES, WASH AND DRAIN THEM ON THE COLANDER, DRY ON THE TABLE AND CHOP FINE. CRUSH 10 SCRUPLES OF PEPPER, MOISTEN WITH BROTH, ADD 2 SMALL GLASSES OF BROTH AND 6 OUNCES OF OIL. HEAT THIS IN A SAUCE PAN AND WHEN COOKED TAKE IT OUT AND ALLOW TO COOL OFF. NEXT OIL A CLEAN PAN, BREAK 8 EGGS AND BEAT THEM; COMBINE THESE WITH THE ABOVE PREPARATIONS, PLACE THE PAN ON HOT ASHES TO GIVE IT HEAT FROM BELOW, WHEN DONE [congealed] SPRINKLE WITH PEPPER AND SERVE. [1] G.-V. _p. urticarum calida et frigida_. [2] Tor. sentence wanting in other texts. [163] A DISH OF QUINCES _PATINA DE CYDONIIS_ [1] A DISH OF QUINCES IS MADE