Cookery and Dining in Imperial Rome

DAY BEFORE, PLACE ON THE FIRE TO BE COOKED. WHEN HOT ADD PLENTY OIL, A SMALL BUNCH OF DILL, DRY ONION, SATURY AND COLOCASIUM, TO BE COOKED TOGETHER BECAUSE THIS GIVES A BETTER JUICE; ADD GREEN CORIANDER AND A LITTLE SALT; BRING IT TO A BOILING POINT. WHEN WELL HEATED TAKE OUT THE BUNCH [dill] AND TRANSFER THE BARLEY INTO ANOTHER VESSEL TO AVOID BURNING ON THE BOTTOM OF THE POT; THIN IT OUT [with water, broth, milk] AND STRAIN INTO A POT, COVERING THE TIPS OF THE COLOCASIA [2]. NEXT CRUSH PEPPER, LOVAGE, A LITTLE DRY FLEA-BANE, CUMIN AND SYLPHIUM, STIR WELL, ADD VINEGAR, REDUCED MUST AND BROTH; PUT IT BACK IN THE POT; THE REMAINING COLOCASIA FINISH ON A GENTLE FIRE. [1] A repetition of Book IV, Chap. IV, _Tisanam vel sucum_, our {Rx} No. 172 [2] Tor. still has difficulties with the vegetable called by Lister _colocasium_. He reads here _colonium_ and _colosium_. G.-V. _col{oe}fium_. Cf. Note 1 to {Rx} No. 172 and Note to Nos. 74, 216, 244 and 322. [201] ANOTHER GRUEL _ALITER TISANAM_ [1] SOAK CHICK-PEAS, LENTILS AND PEAS, CRUSH BARLEY AND COOK WITH THE LEGUMES, WHEN WELL COOKED ADD PLENTY OF OIL. NOW CUT GREENS, LEEKS, CORIANDER, DILL, FENNEL, BEETS, MALLOWS, CABBAGE STRUNKS, ALL SOFT AND GREEN AND VERY FINELY CUT, AND PUT IN A POT. THE CABBAGE COOK [separately; also] CRUSH FENNEL SEED, PLENTY OF IT, ORIGANY, SILPHIUM, AND LOVAGE, AND WHEN GROUND, ADD BROTH TO TASTE, POUR THIS OVER THE PORRIDGE, STIR, AND USE SOME FINELY CHOPPED CABBAGE STEMS TO SPRINKLE ON TOP. [1] A repetition of {Rx} No. 173. VI GREEN BEANS _FABACIÆ VIRIDES ET BAIANÆ_ [1] [202] GREEN BEANS _FABACIÆ VIRIDES_ GREEN BEANS ARE COOKED IN BROTH, WITH OIL, GREEN CORIANDER, CUMIN AND CHOPPED LEEKS, AND SERVED. [1] Beans grown in Baiæ, also called _bajanas_ or _bacanas_; beans without skin or pods. [203] BEANS SAUTÉ _ALITER: FABACIÆ FRICTÆ_ FRIED BEANS ARE SERVED IN BROTH. [204] MUSTARD BEANS _ALITER: FABACIÆ EX SINAPI_ [The beans previously cooked are seasoned with] CRUSHED MUSTARD SEED, HONEY, NUTS, RUE, CUMIN, AND SERVED WITH VINEGAR.