Cookery and Dining in Imperial Rome

AND CELERY SEED, THICKEN WITH RICE [1] ADD STOCK, A DASH OF RAISIN WINE OR MUST, STIR WELL, SERVE WITH THE ENTRÉES. [1] G.-V. _oryzam_; Tor. ditto (and on margin) _oridam_; Hum. _oridiam legendum orindam_--a kind of bread. Dann. and Goll. rice flour. In a general way the ancient formula corresponds exactly to our present chicken fricassée. [57] SPELT OR FARINA PUDDING _APOTHERMUM_ BOIL SPELT WITH [Tor. PIGNOLIA] NUTS AND PEELED ALMONDS [1] [G.-V. AND] IMMERSED IN [boiling] WATER AND WASHED WITH WHITE CLAY SO THAT THEY APPEAR PERFECTLY WHITE, ADD RAISINS, [flavor with] CONDENSED WINE OR RAISIN WINE AND SERVE IT IN A ROUND DISH WITH CRUSHED [2] [nuts, fruit, bread or cake crumbs] SPRINKLED OVER IT [3]. [1] V. We peel almonds in the same manner; the white clay treatment is new to us. G.-V. and--which is confusing. [2] The original: _confractum_--crushed, but what? G.-V. pepper, for which there is neither authority nor reason. A wine sauce would go well with it or crushed fruit. List. and Goll. Breadcrumbs. [3] This is a perfectly good pudding--one of the very few desserts in Apicius. With a little sweetening (supplied probably by the condensed wine) and some grated lemon for flavor it is quite acceptable as a dessert. [58] DE AMBOLATO CAP. IIII Ex Torinus, not mentioned by the other editors. The sense of this word is not clear. It must be a recipe or a chapter the existence of which was known to Torinus, for he says: "This entire chapter is wanting in our copy." III [59] A DISH OF SOW'S MATRIX _VULVULÆ BOTELLI_ [1] ENTRÉES [2] OF SOW'S MATRIX [3] ARE MADE THUS: CRUSH PEPPER AND CUMIN WITH TWO SMALL HEADS OF LEEK, PEELED, ADD TO THIS PULP RUE, BROTH [and the sow's matrix or fresh pork] CHOP, [or crush in mortar very fine] THEN ADD TO THIS [forcemeat] INCORPORATING WELL PEPPER GRAINS AND [pine] NUTS [4] FILL THE CASING [5] AND BOIL IN WATER [with] OIL AND BROTH [for seasoning] AND A BUNCH OF LEEKS AND DILL. [1] G.-V. _Vulvulæ Botelli_; Sch. _Vulvulæ isiciata_; Tor. _De Vulvulis