Cookery and Dining in Imperial Rome Part 50

END OF BOOK VII

_EXPLICIT APICII POLYTELES: LIBER SEPTIMUS_ [Tac.]

APICIUS

Book VIII

{Ill.u.s.tration: CRATICULA

Combination broiler and stove; charcoal fuel. The sliding rods are adjustable to the size of food to be cooked thereon. Pans of various sizes would rest on these rods. In the rear two openings to hold the caccabus, or stewpot, of which we have four different ill.u.s.trations.

The craticula usually rested on top of a stationary brick oven or range. The apparatus, being moveable, is very ingenious. The roughness of the surface of this specimen is caused by corrosion and lava adhering to its metal frame. Found in Pompeii. Ntl. Mus., Naples, 121321; Field M., 26145.}

{Ill.u.s.tration: CACCABUS

A stewpot, marmite, kettle. The cover, rising from the circ.u.mference to the center in a succession of steps, fits inside the mouth of the kettle. Ntl. Mus., Naples 72766; Field M., 24178.}

BOOK VIII. QUADRUPEDS

_Lib. VIII. Tetrapus_

CHAP. I. WILD BOAR.

CHAP. II. VENISON.

CHAP. III. CHAMOIS, GAZELLE.

CHAP. IV. WILD SHEEP.

CHAP. V. BEEF AND VEAL.

CHAP. VI. KID AND LAMB.

CHAP. VII. PIG.

CHAP. VIII. HARE.

CHAP. IX. DORMOUSE.

I

[329] WILD BOAR IS PREPARED THUS _APER ITA CONDITUR_

IT IS CLEANED; SPRINKLED WITH SALT AND CRUSHED c.u.mIN AND THUS LEFT.

THE NEXT DAY IT IS PUT INTO THE OVEN; WHEN DONE SEASON WITH CRUSHED PEPPER. A SAUCE FOR BOAR: HONEY [1] BROTH, REDUCED WINE, RAISIN WINE.

[1] Lan., Tor. _vel_ instead of _mel_.

[330] ANOTHER WAY TO PREPARE BOAR _ALITER IN APRO_

YOU BOIL THE BOAR IN SEA WATER WITH SPRIGS OF LAUREL; WHEN DONE NICE AND SOFT, REMOVE THE SKIN, SERVE WITH SALT, MUSTARD, VINEGAR.

[331] ANOTHER WAY TO COOK [sauce for] BOAR _ALITER IN APRO_

CRUSH PEPPER, LOVAGE, ORIGANY, SEEDLESS MYRTLE BERRIES, CORIANDER, ONIONS; ADD HONEY, WINE, BROTH AND A LITTLE OIL; HEAT AND TIE WITH ROUX. THE BOAR ROASTED IN THE OVEN, IS MASKED WITH THIS SAUCE, WHICH YOU MAY USE FOR ANY KIND OF ROAST GAME [1].

[1] Tor. continues without interruption.

[332] MAKE A HOT SAUCE FOR ROAST BOAR THUS _JURA FERVENTIA IN APRUM a.s.sUM FACIES SIC_ [1]

CRUSH PEPPER, c.u.mIN, CELERY SEED, MINT, THYME, SATURY, SAFFRON, TOASTED NUTS, OR TOASTED ALMONDS, HONEY, WINE, BROTH, VINEGAR AND A LITTLE OIL.

[1] Tor. _In aprum uer a.s.sum_, indicating, perhaps, that ordinary pork also was prepared "boar style." Cf.

? No. 362.

[333] ANOTHER HOT SAUCE FOR BOAR _ALITER IN APRUM a.s.sUM IURA FERVENTIA_

PEPPER, LOVAGE, CELERY SEED, MINT, THYME, TOASTED NUTS, WINE, VINEGAR, BROTH, AND A LITTLE OIL. WHEN THE SIMPLE BROTH [1] IS BOILING INCORPORATE THE CRUSHED THINGS AND STIR WITH AN AROMATIC BOUQUET OF ONIONS AND RUE. IF YOU DESIRE TO MAKE THIS A RICHER SAUCE, TIE IT WITH WHITES OF EGG, STIRRING THE LIQUID EGG IN GENTLY. SPRINKLE WITH A LITTLE PEPPER AND SERVE.

[1] Presumably the broth or stock in which the meat was roasted or braised.

[334] SAUCE FOR BOILED BOAR _IUS IN APRUM ELIXUM_

REAL SAUCE FOR BOILED BOAR IS COMPOSED IN THIS MANNER [1] PEPPER, LOVAGE, c.u.mIN, SILPHIUM, ORIGANY, NUTS, FIGDATES, MUSTARD, VINEGAR, BROTH AND OIL.

[1] Tor. sentence wanting in other texts.

[335] COLD SAUCE FOR BOILED BOAR [1]

_IUS FRIGIDUM IN APRUM ELIXUM_

PEPPER, c.u.mIN, LOVAGE, CRUSHED CORIANDER SEED, DILL SEED, CELERY SEED, THYME, ORIGANY, LITTLE ONION, HONEY, VINEGAR, MUSTARD, BROTH AND OIL.

[1] ? No. 336 precedes this formula in Tor.

[336] ANOTHER COLD SAUCE FOR BOILED BOAR _ALITER IUS FRIGIDUM IN APRUM ELIXUM_