Cookery and Dining in Imperial Rome - LightNovelsOnl.com
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[9] An extremely complicated composition of varied morsels, definite instructions lacking, however. It is not clear whether the dish was served hot (in which case the dish would not stand up long) or whether served cold, jellyfied. Moreover, the t.i.tle _gustum_--_hors d'uvres_--is not consistent either with similar creations by Apicius or with our own notions of such dishes. This t.i.tle may merely suggest that such a dish was to be served at the beginning of a repast. This recipe presents an instance of the difficulty to render the text and its variants in a manner acceptable to our modern palates.
We are of the opinion that the above recipe is a contraction of two or more formulae, each of which, separately, might make acceptable hot appetizers.
[175] VEGETABLE RELISH [1]
_GUSTUM DE OLERIBUS_ [2]
FOR THIS VEGETABLE DISH BOIL BULBS [3] [in] BROTH, OIL, AND WINE; WHEN DONE [add] LIVER OF SUCKLING PIG [4] CHICKEN LIVERS AND FEET AND SMALL BIRDS [5] CUT IN HALVES, ALL TO BE COOKED WITH THE BULBS. WHEN DONE, CRUSH PEPPER, LOVAGE, MOISTENED WITH BROTH, WINE, RAISIN WINE TO SWEETEN IT. ADD OF THE OWN LIQUOR OF THE MORSELS, RETIRE THE ONIONS, WHEN DONE [group the morsels together in the service dish] BIND [the sauce] WITH ROUX IN THE LAST MOMENT [strain over the morsels] AND SERVE.
[1] An entremet of fowl and livers.
[2] a misnomer, as vegetables play the least part in this dish.
[3] Onions, etc.
[4] _jecinora porcelli_; Sch. _iscinera porcellum_.
[5] Tor. _axillas_ and _scellas_; see note 6 to ?
174.
[176] STUFFED PUMPKIN FRITTERS _GUSTUM DE CUCURBITIS FARSILIBUS_
A DISH OF STUFFED PUMPKIN [1] IS MADE THUS: [2] PEEL AND CUT THE PUMPKIN LENGTHWISE INTO OBLONG PIECES WHICH HOLLOW OUT AND PUT IN A COOL PLACE. THE DRESSING FOR THE SAME MAKE IN THIS WAY: CRUSH PEPPER, LOVAGE AND ORIGANY, MOISTENED WITH BROTH; MINCE COOKED BRAINS AND BEAT RAW EGGS AND MIX ALL TOGETHER TO FORM A PASTE; ADD BROTH AS TASTE REQUIRES. STUFF THE ABOVE PREPARED PIECES OF PUMPKIN THAT HAVE NOT BEEN FULLY COOKED WITH THE DRESSING; FIT TWO PIECES TOGETHER AND CLOSE THEM TIGHT [holding them by means of strings or skewers]. [Now poach them and] TAKE THE COOKED ONES OUT AND FRY THEM [3]. [The proper] WINE SAUCE [for this dish] MAKE THUS: CRUSH PEPPER, LOVAGE MOISTENED WITH WINE, RAISIN WINE TO TASTE, A LITTLE OIL, PLACE IN PAN TO BE COOKED; WHEN DONE BIND WITH ROUX. COVER THE FRIED PUMPKIN WITH THIS SAUCE, SPRINKLE WITH PEPPER AND SERVE [4].
[1] Dann. cuc.u.mbers, for which there is no authority.
Cuc.u.mbers lend themselves equally well for a dish of this kind; they are often stuffed with a forcemeat of finely minced meats, mushrooms, eggs, breadcrumbs, or simply with raw sausage meat, cooked as above, and served as a garnish with _entrees_.
[2] Tor. sentence wanting in other texts.
[3] Presumably in deep fat or oil, a procedure which would require previous breading in bread crumbs or enveloping in frying batter.
[4] Whether you like pumpkin and brains or not--Apicius in this dish reveals himself as the consummate master of his art that he really is--a cook for cooks; Moreover, the lucidity of his diction in this instance is equally remarkable. It stands out in striking contrast to his many other formulae which are so obscured. Many of them perhaps were precepts of likewise striking originality as this one just cited.
[177] COMPoTE OF EARLY FRUIT _GUSTUM DE PRaeCOQUIS_
CLEAN HARD-SKINNED EARLY FRUITS [1] REMOVE THE SEEDS AND KEEP THEM COLD IN A PAN. CRUSH PEPPER [2] DRY MINT, MOISTENED WITH BROTH, ADDING HONEY, RAISIN WINE, WINE AND VINEGAR; POUR THIS OVER THE FRUIT IN THE PAN, ADDING A LITTLE OIL. STEW SLOWLY ON A WEAK FIRE, THICKEN [the juice] WITH ROUX [rice flour or other starch diluted with water]
SPRINKLE WITH PEPPER [2] AND SERVE [3].
[1] Lister praises the early green fruit and the use thereof, and, as a physician, recommends imitation of the above as follows: _In aliis plurimis locis hujus fructus mentio fit; ususque mirabilis fuit; & certe propter salubritatem, nostram imitationem meretur._
[2] We do not like the "pepper" in this connection and we venture to suggest that in this case the term probably stands for some other kind of aromatic seed less pungent than the grain known to us as "pepper" and one more acceptable to the fine flavor of fruit, namely pimiento, allspice for instance, or clove, or nutmeg, or a mixture of these. "Pepper" formerly was a generic term for all of these spices but was gradually confined to the grain pepper of black and white varieties.
[3] We concur with Lister's idea of the use of early fruits. The use of early and unripe fruit for this and similar purposes is excellent. The above formula is a good example of our own "spiced" peaches, pears, etc., usually taken as a relish. Of course, we use sugar instead of honey for sweetening, and brandy instead of wine; but the underlying principles are alike.
This is a good ill.u.s.tration of and speaks well for the economy and the ingenuity of the ancients.
END OF BOOK IV
_EXPLICIT APICII PANDECTER, LIBER QUARTUS_ [Tac.]
{Ill.u.s.tration: ROUND TABLE
Claw-footed bronze legs on triangular base, consisting of three molded cylindrical supports, connected by cross-bars. Near the top the legs take on a greyhound design, with a three-armed brace connecting them.
The round top is of marble. Pompeii. Ntl. Mus., Naples, 78613; Field M., 24281.}
APICIUS
Book V
{Ill.u.s.tration: POMPEII: WINE STOCK ROOM OF A TAVERN
Wine was kept in these great jugs, tightly sealed with plaster and pitch, properly dated and labeled, often remaining for many years.
Some writers mention wine thus kept for a hundred years; the porosity of the earthen crocks, often holding fifty gallons or more, allowed evaporation, so that the wine in time became as thick as oil or honey, which necessitated diluting with water.
Smaller amphorae, with various vintages readily mixed, were kept cool in "bars" very similar to our present ice cream cabinets, ready for service for the guests in tavern rooms.
Elaborate dippers (see our ill.u.s.tration) were used to draw the wine from the amphorae.}
{Ill.u.s.tration: FRUIT OR DESSERT DISH, SEA-Sh.e.l.l SHAPE
The curved handle ends in the head of a griffin. Ntl. Mus., Naples, 76303; Field M. 24298.}
BOOK V. LEGUMES
_Lib. V. Osprion_ [1]
CHAP. I. PULSE, MEAL MUSH, PORRIDGE, ETC.
CHAP. II. LENTILS.
CHAP. III. PEAS.
