Cookery and Dining in Imperial Rome

CUT LITTLE DICE. SIMILARLY COOK THRUSHES OR OTHER SMALL [game] BIRDS, OR TAKE SLICED CHICKEN AND DICED BRAIN, PROPERLY COOKED. FURTHER COOK, IN THE AVAILABLE LIQUOR OR BROTH, LUCANIAN SAUSAGE AND BACON; COOK LEEKS IN WATER; CRUSH A PINT OF TOASTED PIGNOLIA NUTS; ALSO CRUSH PEPPER, LOVAGE, ORIGANY AND GINGER, DILUTE WITH THE BROTH OF PORK, TIE [4] TAKE A SQUARE BAKING DISH SUITABLE FOR TURNING OVER WHICH OIL WELL AND LINE WITH CAUL [5] SPRINKLE [on the bottom] A LAYER OF CRUSHED NUTS UPON WHICH PUT SOME PEAS, FULLY COVERING THE BOTTOM OF THE SQUASH DISH; ON TOP OF THIS ARRANGE SLICES OF THE BACON [6] LEEKS AND SLICED LUCANIAN SAUSAGE; AGAIN COVER WITH A LAYER OF PEAS AND ALTERNATE ALL THE REST OF THE AVAILABLE EDIBLES IN THE MANNER DESCRIBED UNTIL THE DISH IS FILLED, CONCLUDING AT LAST WITH A LAYER OF PEAS, UTILIZING EVERYTHING. BAKE THIS DISH IN THE OVEN, OR PUT IT INTO A SLOW FIRE [covering it with live coal] SO THAT IT MAY BE BAKED THOROUGHLY. [Next make a sauce of the following] PUT YOLKS OF HARD BOILED EGGS IN THE MORTAR WITH WHITE PEPPER, NUTS, HONEY, WHITE WINE AND A LITTLE BROTH; MIX AND PUT IT INTO A SAUCE PAN TO BE COOKED; WHEN [the sauce is] DONE, TURN OUT THE PEAS INTO A LARGE [silver dish] AND MASK THEM WITH THIS SAUCE WHICH IS CALLED WHITE SAUCE [7]. [1] List. _Pisa farsilis_; Tor. _p. farsilia_; Tac., G.-V. _pisam farsilem_--same as _fartilis_, from _farcio_--fattened, stuffed, or crammed, or as full as it can hold, metaphorically perhaps "supreme style," "most sumptuous," etc. [2] This meat being fat enough, the oil seems superfluous. [3] _isicia_, formerly called Greek _hysitia_--any fine forcemeats, cut into or cooked in tiny dumplings. [4] _Liaison_ wanting in Tor. [5] Tor. makes no mention of the square dish and its caul lining. Caul is the abdominal membrane. [6] _petasonis pulpas_; Dann. ham, which is not quite correct. The _petaso_ is the shoulder part of pork, either cured or fresh, generally fresh. The cooked pork shoulder here is cut into small pieces.