Cookery and Dining in Imperial Rome

_Col{oe}fium_; Tor. _col{oe}sium_ and _colesium_ (the different readings perhaps on account of the similarity of the "long" s with the f). Tor. spells this word differently every time he is confronted with it. Tac., Lan. _coledium_--unidentified. List. _colocasium_, which see in notes to {Rx} Nos. 74, 200, 216, 244, and 322, also Sch. p. 95. [3] List. _sil frictum_; Tor. _silphium f._ [4] Tor. continuing without interruption. This formula is reported in {Rx} No. 200. [173] ANOTHER TISANA _TISANA TARICHA_ [1] THE CEREAL [2] IS SOAKED; CHICKPEAS, LENTILS AND PEAS ARE CRUSHED AND BOILED WITH IT; WHEN WELL COOKED, ADD PLENTY OF OIL. NOW CUT GREEN HERBS, LEEKS, CORIANDER, DILL, FENNEL, BEETS, MALLOWS, CABBAGE STRUNKS, ALL SOFT AND GREEN AND FINELY CUT, AND PUT IN A POT. THE CABBAGE COOK [separately. Also] CRUSH FENNEL SEED, ORIGANY, SYLPHIUM AND LOVAGE, AND WHEN CRUSHED, ADD BROTH TO TASTE, POUR THIS OVER THE PORRIDGE, STIR IT TOGETHER AND USE SOME FINELY CHOPPED CABBAGE STEMS TO SPRINKLE ON TOP [2]. [1] Variants: _barrica_, _farrica_; List. _legendum, puto, Taricam; id. est Salsam_. Cf. {Rx} 144, 149, 426-8. Lan., Tor., G.-V. _barricam_, not identified. Sch. _farrica_--corn spelt; probably not far from the mark. We would venture to suggest that our "farina" is the thing here used, or any ordinary corn meal. [2] This formula is repeated in {Rx} No. 201. V HORS D'{OE}UVRES, APPETIZERS, RELISHES _GUSTUM_ [174] "MOVEABLE" APPETIZERS _GUSTUM VERSATILE_ THE MOVEABLE [1] APPETIZERS ARE THUS MADE: [2] SMALL WHITE BEETS, MATURE LEEKS, CELERY ROOTS [3] STEWED COCKLES [4] GINGER [5] CHICKEN GIBLETS, SMALL FOWL [6] SMALL MORSELS COOKED IN THEIR OWN LIQUOR [7]. OIL A PAN, LINE IT WITH MALLOW LEAVES AND A COMPOSITION OF DIFFERENT VEGETABLES, AND, IF YOU HAVE ROOM ENOUGH, BULBS, DAMASCUS PLUMS, SNAILS, TID-BITS [8] SHORT LUCANIAN SAUSAGE SLICED; ADD BROTH, OIL, WINE, VINEGAR PUT ON THE FIRE TO HEAT AND SO COOK THEM. MEANWHILE CRUSH PEPPER, LOVAGE, GINGER, A LITTLE TARRAGON, MOISTEN IT AND LET IT COOK. BREAK SEVERAL EGGS IN A DISH, USE THE REMAINING LIQUOR IN THE MORTAR TO MIX IT WITH THE SAUCE IN THE DISH