Cookery and Dining in Imperial Rome

and mixed when done, ready for service. [195] PEAS IN THE POD APICIAN STYLE _CONCHICLAM APICIANAM_ FOR PEAS IN THE POD [1] APICIAN STYLE TAKE: [2] A CLEAN EARTHEN POT IN WHICH TO COOK THE PEAS; TO THE PEAS ADD FINELY CUT LUCANIAN SAUSAGE, LITTLE PORK CAKES [3], PIECES OF MEAT [4] AND PORK SHOULDER [5]. CRUSH PEPPER, LOVAGE, ORIGANY, DILL, DRY ONIONS [6] GREEN CORIANDER MOISTENED WITH BROTH, WINE, AND ADD [more] BROTH TO TASTE; UNITE THIS WITH THE PEAS IN THE EARTHEN POT TO WHICH ADD OIL IN SUFFICIENT QUANTITY TO BE ABSORBED BY THE PEAS; FINISH ON A SLOW FIRE TO GIVE IT LIVE HEAT AND SERVE. [1] Peas in the pod are likewise called _conchicla_; hence perhaps any legumes cooked in the shells. [2] Tor. sentence wanting in other texts. [3] _isiciola porcina._ [4] _pulpas_--in this case no specific meat. [5] _petaso_; Dann. pieces of ham [6] _cepam siccam_--ordinary dry onions, not shallots. [196] SIMPLE DISH OF PEAS IN THE POD _CONCHICLA DE PISA SIMPLICI_ [1] COOK THE PEAS [in the pods] WHEN SKIMMED ADD A BUNCH [2] OF LEEKS AND GREEN CORIANDER. WHILE BEING COOKED CRUSH PEPPER, LOVAGE, ORIGANY, AND [the above] BUNCH [of herbs] [3] MOISTEN WITH ITS OWN JUICE, WINE [4] ENOUGH TO SUIT YOUR TASTE, THEN ADD OIL AND FINISH ON A SLOW FIRE [5]. [1] Thus G.-V.; Tor. _Concicla Pisorum_. [2] Sch. _feniculum_ instead of _fasciculum_. [3] G.-V. _de suo sibi fricabis_; Tor. _seorsim f._ [4] G.-V. wine wanting in Tor. [5] Brandt, referring to {Rx} No. 154, suggests that the things crushed in a mortar be placed on top of the peas. [197] PEAS IN THE POD À LA COMMODUS [1] _CONCHICLA COMMODIANA_ MAKE PEAS COMMODIAN STYLE THUS: [2] COOK THE PEAS, WHEN SKIMMED, CRUSH PEPPER, LOVAGE, DILL, SHALLOTS MOISTENED WITH BROTH; ADD WINE AND BROTH TO TASTE: STIR IN A SAUCE PAN [with the peas] TO COMBINE; FOR EACH SEXTARIUS OF PEAS BEAT 4 EGGS, AND COMBINE THEM WITH THE PEAS, PLACE ON THE FIRE TO THICKEN [avoiding ebullition] AND SERVE. [1] Hum. Named for Commodus, the emperor; List.