Cookery and Dining in Imperial Rome

ROAST _IUS IN VENATIONIBUS OMNIBUS ELIXIS ET ASSIS_ [1] 8 SCRUPLES OF PEPPER, RUE, LOVAGE, CELERY SEED, JUNIPER, THYME, DRY MINT, 6 SCRUPLES IN WEIGHT [each] 3 SCRUPLES OF FLEA-BANE; REDUCE ALL THIS TO THE FINEST POWDER, PUT IT TOGETHER IN A VESSEL WITH SUFFICIENT HONEY AND USE IT WITH VINEGAR AND GARUM. [1] Tor. _Jusculum omni venationi competens_. [350] COLD SAUCE FOR WILD SHEEP _IUS FRIGIDUM IN OVIFERO_ [1] PEPPER, LOVAGE, THYME, CUMIN, CRUSHED TOASTED NUTS, HONEY, VINEGAR, BROTH, AND OIL; SPRINKLE WITH PEPPER. [1] List. _omni fero_; which Dann. interprets, "All kind of game." Cf. note 1 to {Rx} No. 348. V BEEF OR VEAL _BUBULA SIVE VITELLINA_ [351] VEAL STEAK _VITELLINA FRICTA_ [1] [FOR A SAUCE WITH FRIED BEEF OR VEAL TAKE] [2] PEPPER, LOVAGE, CELERY SEED, CUMIN, ORIGANY, DRY ONION, RAISINS, HONEY, VINEGAR, WINE, BROTH, OIL, AND REDUCED MUST. [1] Evidently a beef or veal steak _sauté_. Beef did not figure very heavily on the dietary of the ancients in contrasts to present modes which make beef the most important meat, culinarily speaking. The above sauce, save for the raisins and the honey, resembles the modern _Bordelaise_, often served with beef steaks _sauté_, in contrast to the grilled steaks which are served with _maître d'hôtel_ butter. [352] VEAL OR BEEF WITH LEEKS _VITULINAM [1] SIVE BULULAM CUM PORRIS_ [or] WITH QUINCES [2] OR WITH ONIONS, OR WITH DASHEENS [3] [use] BROTH, PEPPER, LASER AND A LITTLE OIL. [1] G.-V. same as _vitellinam_. [2] Tor. _cydoniis_; List. _succidaneis_. [3] Cf. {Rx} No. 332 _et al._ [353] FRICASSÉE OF VEAL _IN VITULINAM ELIXAM_ CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND COVER THE MEAT. [354] ANOTHER VEAL FRICASSÉE _ALITER IN VITULINA EXLIXA_ PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL. VI KID OR LAMB _IN HÆDO VEL AGNO_ [355] DAINTY DISHES OF KID OR OF LAMB _COPADIA HÆDINA SIVE AGNINA_ COOK WITH PEPPER AND BROTH, ALSO WITH VARIOUS ORDINARY BEANS [1] BROTH, PEPPER AND LASER, CUMIN, DUMPLINGS [2] AND A LITTLE OIL [3].