Cookery and Dining in Imperial Rome

birds. Wrapping them in dough would vastly increase the ill-savour. As for game birds, we agree with most connoisseurs that they should have just a suspicion of "_haut goût_"--a condition of advanced mellowness after the _rigor mortis_ has disappeared. [230] ANOTHER TREATMENT OF ODOR _ALIUD CONTRA UIROSUM ODOREM_ [1] [IF THE BIRDS SMELL, [1]] STUFF THE INSIDE WITH CRUSHED FRESH OLIVES, SEW UP [the aperture] AND THUS COOK, THEN RETIRE THE COOKED OLIVES. [1] Tor.; other texts _aliter avem_, i.e. that the olive treatment is not necessarily confined to ill smelling birds alone. VI [231] FOR FLAMINGO [and Parrot] _IN PH{OE}NICOPTERO_ SCALD [1] THE FLAMINGO, WASH AND DRESS IT, PUT IT IN A POT, ADD WATER, SALT, DILL, AND A LITTLE VINEGAR, TO BE PARBOILED. FINISH COOKING WITH A BUNCH OF LEEKS AND CORIANDER, AND ADD SOME REDUCED MUST TO GIVE IT COLOR. IN THE MORTAR CRUSH PEPPER, CUMIN, CORIANDER, LASER ROOT, MINT, RUE, MOISTEN WITH VINEGAR, ADD DATES, AND THE FOND OF THE BRAISED BIRD, THICKEN, [strain] COVER THE BIRD WITH THE SAUCE AND SERVE. PARROT IS PREPARED IN THE SAME MANNER. [1] Prior to removing the feathers; also singe the fine feathers and hair. [232] ANOTHER WAY _ALITER_ ROAST THE BIRD. CRUSH PEPPER, LOVAGE, CELERY SEED, SESAM [1] PARSLEY, MINT, SHALLOTS, DATES, HONEY, WINE, BROTH, VINEGAR, OIL, REDUCED MUST TO TASTE. [1] Tor. _sesamum, defrutum_; G.-V. _s. frictum_. VII [233] TO PREVENT BIRDS FROM SPOILING _AVES OMNES NE LIQUESCANT_ SCALDED WITH THE FEATHERS BIRDS WILL NOT ALWAYS BE JUICY; IT IS BETTER TO FIRST EMPTY THEM THROUGH THE NECK AND STEAM THEM SUSPENDED OVER A KETTLE WITH WATER [1]. [1] Dry picking is of course the best method. Apicius is trying to overcome the evils of scalding fowl with the feathers. This formula is mutilated; the various texts differ considerably. VIII [FOR GOOSE] [_IN ANSERE_] [234] BOILED GOOSE WITH COLD APICIAN SAUCE _ANSEREM ELIXUM EX IURE APICIANO FRIGIDO_ CRUSH PEPPER, LOVAGE, CORIANDER SEED [1] MINT, RUE, MOISTEN WITH BROTH AND A MODERATE AMOUNT OF OIL. TAKE THE COOKED GOOSE OUT OF THE POT AND WHILE HOT WIPE IT