Cookery and Dining in Imperial Rome

FOWL AND COVER WITH THE SAUCE [3]. [1] Dann. _Cnecus_. [2] Turkish hazelnuts. [3] Tor. continuing without interruption. [226] WHITE SAUCE FOR BOILED FOWL _IUS CANDIDUM IN AVEM ELIXAM_ PEPPER, LOVAGE, CUMIN, CELERY SEED, TOASTED NUTS FROM PONTUS, OR ALMONDS, ALSO SHELLED PINE NUTS, HONEY [1] A LITTLE BROTH, VINEGAR AND OIL. [1] Tor. _vel_; List. _mel_. [227] GREEN SAUCE FOR FOWL _IUS VIRIDE IN AVIBUS_ PEPPER, CARRAWAY, INDIAN SPIKENARD, CUMIN, BAY LEAVES, ALL KINDS OF GREEN HERBS, DATES, HONEY, VINEGAR, WINE, LITTLE BROTH, AND OIL. [228] WHITE SAUCE FOR BOILED GOOSE _IUS CANDIDUM IN ANSERE ELIXO_ PEPPER, CARRAWAY, CUMIN, CELERY SEED, THYME, ONION, LASER ROOT, TOASTED NUTS, HONEY, VINEGAR, BROTH AND OIL [1] [1] A "sweet-sour" white sauce with herbs and spices is often served with goose in northern Germany. [229] TREATMENT OF STRONG SMELLING BIRDS OF EVERY DESCRIPTION _AD AVES HIRCOSAS _[1]_ OMNI GENERE_ FOR BIRDS OF ALL KINDS THAT HAVE A GOATISH [1] SMELL [2] PEPPER, LOVAGE, THYME, DRY MINT, SAGE, DATES, HONEY, VINEGAR, WINE, BROTH, OIL, REDUCED MUST, MUSTARD. THE BIRDS WILL BE MORE LUSCIOUS AND NUTRITIOUS, AND THE FAT PRESERVED, IF YOU ENVELOP THEM IN A DOUGH OF FLOUR AND OIL AND BAKE THEM IN THE OVEN [3]. [1] Probably game birds in an advanced stage of "_haut goût_" (as the Germans use the antiquated French term), or "_mortification_" as the French cook says. Possibly also such birds as crows, black birds, buzzards, etc., and fish-feeding fowl. Moreover, it must be borne in mind that the refrigeration facilities of the ancients were not too good and that fresh goods spoiled quickly. Hence, perhaps, excessive seasoning, at least, as compared to our modern methods. List. _aves piscivoras_; Hum. thinks the birds to be downright spoiled: _olidas, rancidas, & grave olentes_. [2] Tor. Sentence wanting in other texts. [3] For birds with a goatish smell Apicius should have repeated his excellent formula in {Rx} No. 212, the method of parboiling the birds before final coction, if, indeed, one cannot dispense with such birds altogether. The above recipe does not in the least indicate how to treat smelly