Cookery and Dining in Imperial Rome - novelonlinefull.com
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[76] BOILED PUMPKIN _ALITER CUCURBITAS ELIXATAS_
[Boiled Pumpkin] STEWED IN BROTH WITH PURE OIL.
[77] FRIED PUMPKIN _ALITER CUCURBITAS FRICTAS_
[Fried pumpkin served with] SIMPLE WINE SAUCE AND PEPPER.
[78] ANOTHER WAY, BOILED AND FRIED _ALITER CUCURBITAS ELIXATAS ET FRICTAS_
BOILED PUMPKIN FRIED IS PLACED IN A BAKING PAN. SEASON WITH c.u.mIN WINE, ADD A LITTLE OIL; FINISH ON THE FIRE AND SERVE.
[79] ANOTHER WAY, MASHED _CUCURBITAS FRICTAS TRITAS_
FRIED [1] PUMPKIN, SEASONED WITH PEPPER, LOVAGE, c.u.mIN, ORIGANY, ONION, WINE BROTH AND OIL: STEW THE PUMPKIN [in this] IN A BAKING DISH, TIE THE LIQUID WITH ROUX [mash] AND SERVE IN THE DISH.
[1] V. Baking the fruit reduces the water contents, renders the puree more substantial. G.-V.
_Tritas_--mashed. Tor. connects _tritas_ up with pepper, hence it is doubtful whether this dish of pumpkin is mashed pumpkin.
[80] PUMPKIN AND CHICKEN _CUCURBITAS c.u.m GALLINA_
[Stew the pumpkin with a hen, garnish with] HARD-SKINNED PEACHES, TRUFFLES; PEPPER, CARRAWAY, AND c.u.mIN, SILPHIUM AND GREEN HERBS, SUCH AS MINT, CELERY, CORIANDER, PENNYROYAL, CRESS, WINE [1] OIL AND VINEGAR.
[1] Tor. _Vinum vel oleum_; List. _vinum_, _mel_, _oleum_.
V
[81] CITRON _CITRIUM_ [1]
FOR THE PREPARATION OF CITRON FRUIT WE TAKE SILER [2] FROM THE MOUNTAINS, SILPHIUM, DRY MINT, VINEGAR AND BROTH.
[1] List. _Citrini_--a lemon or cuc.u.mber squash.
[2] Tor. _Silerem_; List. _sil_, which is hartwort, a kind of c.u.min or mountain fennel.
VI
[82] CUc.u.mBERS _CUc.u.mERES_
[Stew the] PEELED CUc.u.mBERS EITHER IN BROTH [1] OR IN A WINE SAUCE; [and] YOU WILL FIND THEM TO BE TENDER AND NOT CAUSING INDIGESTION.
[1] Usually cuc.u.mbers are parboiled in water and then finished in broth; most often after being parboiled they are stuffed with forcemeat and then finished in broth.
[83] CUc.u.mBERS ANOTHER WAY _ALITER CUc.u.mERES RASOS_
[Peeled cuc.u.mbers are] STEWED WITH BOILED BRAINS, c.u.mIN AND A LITTLE HONEY. ADD SOME CELERY SEED, STOCK AND OIL, BIND THE GRAVY WITH EGGS [1] SPRINKLE WITH PEPPER AND SERVE.
[1] Tor. _bis obligabis_--tie twice--for which there is no reason, except in case the sauce should curdle. List.
_oleo elixabis_--fry in oil--obviously wrong, as the materials for this stew are already cooked. Sch. _ovis obligabis_--bind with eggs--which is the thing to do in this case.
[84] ANOTHER CUc.u.mBER RECIPE _ALITER CUc.u.mERES_
CUc.u.mBERS, PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM.
Sounds like a fancy dressing for raw sliced cuc.u.mbers, though there are no directions to this effect.
VII
[85] MELON-GOURD AND MELONS _PEPONES ET MELONES_
PEPPER, PENNYROYAL, HONEY OR CONDENSED MUST, BROTH AND VINEGAR; ONCE IN A WHILE ONE ADDS SILPHIUM.
Same as 84; which confirms above theory. It is quite possible that melons were eaten raw with this fancy dressing. Many people enjoy melons with pepper and salt, or, in salad form with oil and vinegar. Gourds, however, to be palatable, must be boiled and served either hot or cold with this dressing.
VIII
[86] MALLOWS _MALVAS_
THE SMALLER MALLOWS [are prepared] WITH GARUM [1], STOCK [2] OIL AND VINEGAR; THE LARGER MALLOWS [prepare] WITH A WINE SAUCE, PEPPER AND STOCK, [adding] CONDENSED WINE OR RAISIN WINE.
[1] Tor. _Garum_; List. _Oenogarum_.
[2] _Liquamen_--depending upon the mode of serving the mallows, hot or cold.
IX
[87] YOUNG CABBAGE, SPROUTS [1]
