Cookery and Dining in Imperial Rome

as pork forcemeat, eggs, or cereals would be required to make an acceptable filling for the casings of the kid. Furthermore sausage, for such is this in fact, must be thoroughly cooked before it can be used for the filling of the carcass, as not sufficient heat would penetrate the interior during the roasting to cook any raw dressing. XXIX [497] THRUSH "À LA SANTÉ" _TURDOS HAPANTAMYNOS_ [1] CRUSH PEPPER, LASER, LAUREL BERRY, MIX IN CUMIN [2] GARUM AND STUFF THE THRUSH [with this preparation, [3]] THROUGH THE THROAT [4], TYING THEM WITH A STRING. THEREUPON MAKE THIS PREPARATION IN WHICH THEY ARE COOKED: CONSISTING OF OIL, SALT, WATER [5], DILL AND HEADS OF LEEKS. [1] Cf. Summary of Dishes; term not identified, derived from the Greek, meaning to drive away all stomach ills. [2] We use juniper berries today instead of cumin. [3] Cf. note to {Rx} 496, XXVIII. [4] Thrush and other game birds of such small size are not emptied in the usual way: they are cooked with the entrails, or, the intestines are taken out, seasoned, sauté, and are either put back into the carcasses, or are served separately on bread croutons. In this instance, the necessary seasoning is introduced through the throat, a most ingenious idea that can only occur to Apicius. [5] In other instances we have pointed out where a small amount of water was used to clarify the oil used for frying foods. The presence here of water leads us to believe that the thrush were not "cooked," i.e. "boiled" but that they were fried in a generous amount of oil; this would make the ancient process remarkably similar to the present European way of preparing thrush or fieldfare, or similar game birds. For water used to clarify oil see note 3 to {Rx} No. 250. XXX [498] TURTLEDOVES _TURTURES_ OPEN THEM, PREPARE [marinate] CAREFULLY; CRUSH PEPPER, LASER, A LITTLE BROTH, IMMERSE THE DOVES IN THIS PREPARATION SO THAT IT WILL BE ABSORBED BY THEM, AND THUS ROAST THEM. XXXI [499] SAUCE FOR PARTRIDGE [1] _IUS IN PERDICES_ CRUSH IN THE MORTAR