Cookery and Dining in Imperial Rome

[2] _ch{oe}nices_?--left in doubt. This seems to be a chicken broth, or essence for a sauce or perhaps a medicine. Torinus mentions the chicken meat, the others do not. The original without interruption continues to describe the _isicium simplex_ which has nothing to do with the above. [52] PLAIN DUMPLING WITH BROTH _ISICIUM SIMPLEX_ TO 1 ACETABULUM [1] OF STOCK [2] ADD 7 OF WATER, A LITTLE GREEN CELERY, A LITTLE SPOONFUL OF GROUND PEPPER, AND BOIL THIS WITH THE SAUSAGE MEAT OR DUMPLINGS. IF YOU INTEND TAKING THIS TO MOVE THE BOWELS THE SEDIMENT SALTS [3] OF HYDROGARUM HAVE TO BE ADDED [4]. [1] A measure, 15 Attic drachms. [2] _liquamen_. [3] Tor. _pectines, alias peces hydrogaro conditi_; List. _sales_; G.-V. _fæces_. [4] V. The formula is unintelligible, like No. 52 and others, perhaps just another example of medicinal cookery, dishes not only intended to nourish the body but to cure also certain ills. Authors like Hannah Wolley (The Queen-like Closet, London, 1675) and as late as the middle of the 18th century pride themselves in giving such quasi-Apician formulæ. [53] [Rank of] DISHES _ISICIA_ [Entrées of] PEACOCK OCCUPY THE FIRST RANK, PROVIDED THEY BE DRESSED IN SUCH MANNER THAT THE HARD AND TOUGH PARTS BE TENDER. THE SECOND PLACE [in the estimation of the Gourmets] HAVE DISHES MADE OF RABBIT [1] THIRD SPINY LOBSTER [2] FOURTH COMES CHICKEN AND FIFTH YOUNG PIG. [1] List. and G.-V. Pheasant. [2] Wanting in the above. Dann. Crane fourth. _Isicia_, like in the foregoing formula, commences to become a generic term for "dishes." [54] POTTED ENTRÉES _ISICIA AMULATA AB AHENO_ [1] GROUND PEPPER, LOVAGE, ORIGANY, VERY LITTLE SILPHIUM, A PINCH OF GINGER AND A TRIFLE OF HONEY AND A LITTLE STOCK. [Put on the fire, and when boiling] ADD THE ISICIA [sausage, meat balls and so forth] TO THIS BROTH AND COOK THOROUGHLY. FINALLY THICKEN THE GRAVY WITH ROUX [2] BY SOWING IT IN SLOWLY AND STIRRING FROM THE BOTTOM UP [3]. [1] Tor. _multa ab alieno_; Brandt _[a]mul[a]ta ab aheno_; List. _amylata_--French: _liés_. _Ab aheno_--out of the pot. [2] French, for