Cookery and Dining in Imperial Rome

MORTAR WITH [a little] BROTH, THEN ADD THE LIVER, POUND AND MIX. THIS PULP SHAPE INTO SMALL SAUSAGE, WRAP EACH IN CAUL AND LAUREL LEAVES AND HANG THEM UP TO BE SMOKED. WHENEVER YOU WANT AND WHEN READY TO ENJOY THEM TAKE THEM OUT OF THE SMOKE, FRY THEM AGAIN, AND ADD GRAVY [3]. [1] From _omentum_--caul, the membrane enclosing the bowels. Hence "omen." Minced meats wrapped in caul and fried are kromeskis in kitchen terminology. [2] First--an after thought so characteristic in culinary literature, proof enough that this formula originated in a kitchen. The _ante tamen_ of the original belongs to this sentence, not to the next, as the editors have it. [3] Wanting in G.-V. The original continues without interruption to the next, an entirely new formula. [45] [BRAIN SAUSAGE] [_ISICIA DE CEREBELLIS_] [1] PUT IN THE MORTAR PEPPER, LOVAGE AND ORIGANY, MOISTEN WITH BROTH AND RUB; ADD COOKED BRAINS AND MIX DILIGENTLY SO THAT THERE BE NO LUMPS. INCORPORATE FIVE EGGS AND CONTINUE MIXING WELL TO HAVE A GOOD FORCEMEAT WHICH YOU MAY THIN WITH BROTH. SPREAD THIS OUT IN A METAL PAN, COOK, AND WHEN COOKED [cold] UNMOULD IT ONTO A CLEAN TABLE. CUT INTO HANDY SIZE. [Now prepare a sauce] PUT IN THE MORTAR PEPPER, LOVAGE AND ORIGANY, CRUSH, MIX WITH BROTH PUT INTO A SAUCE PAN, BOIL, THICKEN AND STRAIN. HEAT THE PIECES OF BRAIN PUDDING IN THIS SAUCE THOROUGHLY, DISH THEM UP, SPRINKLED WITH PEPPER, IN A MUSHROOM DISH [2]. [1] The Original has no title for this dish. [2] List. and G.-V. here start the next formula, but Tor. continues without interruption. Cf. Note 2 to No. 46. [46] A DISH OF SCALLOPS _ISICIA EX SPONDYLIS_ [1] [Lightly] COOK SCALLOPS [or the firm part of oysters] REMOVE THE HARD AND OBJECTIONABLE PARTS, MINCE THE MEAT VERY FINE, MIX THIS WITH COOKED SPELT AND EGGS, SEASON WITH PEPPER, [shape into croquettes and wrap] IN CAUL, FRY, UNDERLAY A RICH FISH SAUCE AND SERVE AS A DELICIOUS ENTRÉE [2]. [1] Sch. _sfondilis_; G.-V. _sphondylis_; List. _spongiolis_. According to Lister, this is a dish of