Cookery and Dining in Imperial Rome

[1] _cum faseolis_, green string beans. [2] Tor. _imbrato_; G.-V. _inbracto_, broken bread, regular dumplings. [3] Lamb and beans is a favorite combination, as in the French _haricot_, made with white beans, or boiled lamb with fresh string beans, quite a modern dish. Torinus omits the cumin, which is quite characteristic. [356] ANOTHER LAMB STEW _ALITER HÆDINAM SIVE AGNINAM EXCALDATAM_ PUT [pieces of] KID OR LAMB IN THE STEW POT WITH CHOPPED ONION AND CORIANDER. CRUSH PEPPER, LOVAGE, CUMIN, AND COOK WITH BROTH OIL AND WINE. PUT IN A DISH AND TIE WITH ROUX [1]. [1] It appears that the binding should be done before the stew is dished out; but this sentence illustrates the consummate art of Apicius. The good cook carefully separates the meat (as it is cooked) from the sauce, eliminates impurities, binds and strains it and puts the meat back into the finished sauce. This is the ideal way of making a stew which evidently was known to Apicius. [357] ANOTHER LAMB STEW _ALITER HÆDINAM SIVE AGNINAM EXCALDATAM_ ADD TO THE PARBOILED MEAT THE RAW HERBS THAT HAVE BEEN CRUSHED IN THE MORTAR AND COOK IT. GOAT MEAT IS COOKED LIKEWISE. [358] BROILED KID OR LAMB STEAK _HÆDUM SIVE AGNUM ASSUM_ KID AFTER BEING COOKED IN BROTH AND OIL IS SLICED AND MARINATED [1] WITH CRUSHED PEPPER, LASER, BROTH AND A LITTLE OIL. IT IS THEN GRILLED ON THE BROILER AND SERVED WITH GRAVY. SPRINKLE WITH PEPPER AND SERVE UP. [1] The marinade is used to make the gravy. [359] ROAST KID OR LAMB _ALITER HÆDUM SIVE AGNUM ASSUM_ [LET US ROAST THE KID OR LAMB, ADDING] [1] HALF AN OUNCE OF PEPPER, 6 SCRUPLES OF FOALBIT [2] A LITTLE GINGER, 6 SCRUPLES OF PARSLEY, A LITTLE LASER, A PINT OF BEST BROTH AND A SPOONFUL OIL [3]. [1] Tor. [2] _Asarum_; Tor. _aseros_; List. _asareos_--the herb foalbit, foalfoot, wild spikenard. [3] Tor. continues without interruption. [360] STUFFED BONED KID OR LAMB _HÆDUS SIVE AGNUS SYRINGIATUS_ [1] MILK-FED [2] KID OR LAMB IS CAREFULLY BONED THROUGH THE THROAT SO AS TO CREATE A PAUNCH OR BAG;