Cookery and Dining in Imperial Rome Part 12

V. This formula, lacking detailed instructions, is of course perfectly obscure, and it would be useless to debate over it.

[2] Tor. and Tac. _cariotam_; Sch. _cariotum_; List. and G.-V. _carnum_. This (_carenum_) is new wine boiled down one half of its volume. _Cariotum_ is a palm wine or date wine.

XX

[36] OXYGARUM, AN AID TO DIGESTION _OXYGARUM DIGESTIBILE_

[Tor. OXYGARUM (WHICH IS SIMILAR TO GARUM OR RATHER AN ACID SAUCE) IS DIGESTIBLE AND IS COMPOSED OF]: 1/2 OZ. OF PEPPER, 3 SCRUPLES OF GALLIC SILPHIUM, 6 SCRUPLES OF CARDAMOM, 6 OF c.u.mIN, 1 SCRUPLE OF LEAVES, 6 SCRUPLES OF DRY MINT. THESE [ingredients] ARE BROKEN SINGLY AND CRUSHED AND [made into a paste] BOUND BY HONEY. WHEN THIS WORK IS DONE [or whenever you desire] ADD BROTH AND VINEGAR [to taste].

Cf. Note to No. 33.

[37] ANOTHER [OXYGARUM] [1]

_ALITER_

1 OZ. EACH OF PEPPER, PARSLEY, CARRAWAY, LOVAGE, MIX WITH HONEY. WHEN DONE ADD BROTH AND VINEGAR.

[1] Wanting in Torinus.

XXI

[38] MORTARIA [1]

_MORTARIA_

MORTARIA ARE PREPARATIONS MADE IN THE MORTAR. PLACE IN THE MORTAR [Tor.] MINT, RUE, CORIANDER AND FENNEL, ALL FRESH AND GREEN AND CRUSH THEM FINE. LOVAGE, PEPPER, HONEY AND BROTH [2] AND VINEGAR [3] TO BE ADDED WHEN THE WORK IS DONE.

Ex Tor. first sentence wanting in other texts.

[1] List. and G.-V. _moretaria_, from _moretum_.

[2] Dann. calls this "_Kalte Schale_" which as a rule is a drink or a cold refres.h.i.+ng soup, popular on the Continent in hot weather. Not a bad interpretation if instead of the broth the original called for wine or fruit juices.

V. _Mortaria_ are ingredients crushed in the mortar, ready to be used in several combinations, similar to the ground fine herbs, _remoulade_, in French cuisine that may be used for various purposes, princ.i.p.ally for cold green sauces.

[3] Wanting in Tor.

[XV]

[39] c.u.mIN SAUCE FOR Sh.e.l.lFISH _c.u.mINATUM IN OSTREA ET CONCHYLIA_

[Tor. c.u.mIN SAUCE (SO CALLED BECAUSE c.u.mIN IS ITS CHIEF INGREDIENT) FOR OYSTERS AND CLAMS IS MADE OF] PEPPER, LOVAGE, PARSLEY, DRY MINT, MALABAR LEAVES, QUITE SOME c.u.mIN, HONEY, VINEGAR, AND BROTH.

[40] ANOTHER [c.u.mIN SAUCE] [1]

_ALITER_

PEPPER, LOVAGE, PARSLEY, DRY MINT, PLENTY OF c.u.mIN, HONEY, VINEGAR AND BROTH.

[1] wanting in List.

The c.u.min sauce formulae are under chap. XV in G.-V., following our No. 30.

END OF BOOK I

_EXPLICIT APICII EPIMELES LIBER PRIMUS_ [Tac.]

{Ill.u.s.tration: COLANDER FOR STRAINING WINE

The intricate design of the perforation denotes that this strainer was used for straining wine. Various other strainers of simpler design, with and without handles, were used in the kitchen and bakery. Ntl.

Mus., Naples, 77602; Field M., 24307.}

APICIUS

Book II

{Ill.u.s.tration: SLAVES OPERATING A HAND-MILL

Reconstruction in Naples, in the new section of the National Museum.}

{Ill.u.s.tration: FRUIT OR DESSERT BOWL

Round bowl, fluted symmetrically, with three claw feet, resting on molded bases. Ntl. Mus., Naples, 74000; Field M., 24028.}