Cookery and Dining in Imperial Rome

[with the ostrich, remove the bird when done, strain the liquid] THICKEN WITH ROUX. [To this sauce] ADD THE OSTRICH MEAT CUT IN CONVENIENT PIECES, SPRINKLE WITH PEPPER. IF YOU WISH IT MORE SEASONED OR TASTY, ADD GARLIC [during coction]. [1] G.-V. _Cuminum_; Tor. _C., porrum_, which is more likely. [211] ANOTHER OSTRICH STEW _ALITER [in] STRUTHIONE ELIXO_ PEPPER, LOVAGE, THYME, ALSO SATURY, HONEY, MUSTARD, VINEGAR, BROTH AND OIL. II CRANE, DUCK, PARTRIDGE, DOVE, WOOD PIGEON, SQUAB, AND DIVERS BIRDS _IN GRUE VEL ANATE PERDICE TURTURE PALUMBO COLUMBO ET DIVERSIS AVIBUS_ [212] CRANE OR DUCK _GRUEM VEL ANATEM_ WASH [the fowl] AND DRESS IT NICELY [1] PUT IN A STEW POT, ADD WATER, SALT AND DILL, PARBOIL [2] SO AS TO HAVE THEM HALF DONE, UNTIL THE MEAT IS HARD, REMOVE THEM, PUT THEM IN A SAUCE PAN [to be finished by braising] WITH OIL, BROTH, A BUNCH OF ORIGANY AND CORIANDER; WHEN NEARLY DONE, ADD A LITTLE REDUCED MUST, TO GIVE IT COLOR. MEANWHILE CRUSH PEPPER, LOVAGE, CUMIN, CORIANDER, LASER ROOT, RUE [moistened with] REDUCED WINE AND SOME HONEY, ADD SOME OF THE FOWL BROTH [3] TO IT AND VINEGAR TO TASTE; EMPTY [the sauce] INTO A SAUCE PAN, HEAT, BIND WITH ROUX, AND [strain] THE SAUCE OVER THE FOWL IN AN ENTRÉE DISH. [1] _Lavas et ornas_, i.e., singe, empty carcass of intestines, truss or bind it to keep its shape during coction, and, usually, lard it with either strips or slices of fat pork and stuff the carcass with greens, celery leaves, etc. [2] _Dimidia coctura decoques._ Apicius here pursues the right course for the removable of any disagreeable taste often adhering to aquatic fowl, feeding on fish or food found in the water, by parboiling the meat. Cf. {Rx} No. 214. [3] Again, as so often: _ius de suo sibi_; here the liquor of the braising pan, for stock in which the fowl is parboiled cannot be used for reasons set forth in Note 2. [213] ANOTHER WAY OF COOKING CRANE, DUCK OR CHICKEN _ALITER IN GRUE [VEL] IN ANATE VEL IN PULLO_ PEPPER, SHALLOTS, LOVAGE,