Cookery and Dining in Imperial Rome

AND TO BIND IT. WHEN THIS IS DONE, MAKE A WINE SAUCE FOR IT AS FOLLOWS: CRUSH PEPPER, LOVAGE, MOISTENED WITH BROTH, RAISIN WINE TO TASTE; IN A SMALL SAUCE PAN PUT A LITTLE OIL [with the other ingredients] HEAT, AND BIND WITH ROUX WHEN HOT. NOW [unmould] UPSET THE DISH ON A PLATTER, REMOVE THE MALLOW LEAVES, POUR OVER THE WINE SAUCE, SPRINKLE WITH PEPPER AND SERVE [9]. [1] Moveable, either because it is one show piece that is carried from one guest to another, or, as here indicated, a dish that is to be unmoulded or turned out of its mould or pan before service. [2] Tor. sentence wanting in other texts. [3] Celery roots, i.e. the thick bulbs. G.-V. _apios, bulbos_--celery, onions; note the comma after _apios_. [4] Periwinkles, also snails. [5] Tac., Lan. _gingibera_; Tor. _zinziber_; Vat. Ms. _gibera_; G.-V. _Gigeria_; Hum. _id._--giblets. Wanting in List. [6] List. _avicellas_; Vat. Ms. _aucellare_ and _scellas_; Tac., Lan. _id._; Tor. _pullorum axillas_--chicken wings (?); G.-V. _ascellas_. [7] _ex iure._ [8] _isitia_--quenelles of forcemeat, etc. [9] An extremely complicated composition of varied morsels, definite instructions lacking, however. It is not clear whether the dish was served hot (in which case the dish would not stand up long) or whether served cold, jellyfied. Moreover, the title _gustum_--_hors d'{oe}uvres_--is not consistent either with similar creations by Apicius or with our own notions of such dishes. This title may merely suggest that such a dish was to be served at the beginning of a repast. This recipe presents an instance of the difficulty to render the text and its variants in a manner acceptable to our modern palates. We are of the opinion that the above recipe is a contraction of two or more formulæ, each of which, separately, might make acceptable hot appetizers. [175] VEGETABLE RELISH [1] _GUSTUM DE OLERIBUS_ [2] FOR THIS VEGETABLE DISH BOIL BULBS [3] [in] BROTH, OIL, AND WINE; WHEN DONE [add] LIVER OF SUCKLING PIG [4] CHICKEN LIVERS AND FEET AND SMALL BIRDS [5] CUT IN HALVES, ALL TO BE COOKED WITH THE BULBS. WHEN DONE,