Cookery And Dining in Imperial Rome
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[378] PIG À LA JARDINIÈRE _PORCELLUM HORTOLANUM_ [1] THE PIG IS BONED THROUGH THE THROAT AND FILLED WITH QUENELLES OFCHICKEN FORCEMEAT, FINELY CUT [roast] THRUSHES, FIG-PECKERS, LITTLESAUSAGE CAKES, MADE OF THE PIG'S MEAT, LUCANIAN SAUSAGE, STONED DATES, EDIBLE BULBS [glazed onions] SNAILS TAKEN OUT OF THE SHELL [andpoached] MALLOWS, LEEKS, BEETS, CELERY, COOKED SPROUTS, CORIANDER, WHOLE PEPPER, NUTS, 15 EGGS POURED OVER, BROTH, WHICH IS SPICED WITHPEPPER, AND DILUTED WITH 3 EGGS; THEREUPON SEW... IT TIGHT, STIFFEN, ANDROAST IN THE OVEN. WHEN DONE, OPEN THE BACK [of the pig] AND POUR OVERTHE FOLLOWING SAUCE: CRUSHED PEPPER, RUE, BROTH, RAISIN WINE, HONEYAND A LITTLE OIL, WHICH WHEN BOILING IS TIED WITH ROUX [2].
[1] Tor. _Hortulanus_; Gardener's style, the French equivalent _Jardinière_, a very common name for all dishes containing young vegetables. However, in the above rich formula there is very little to remind us of the gardener's style, excepting the last part of the formula, enumerating a number of fresh vegetables.
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To quickly assess the difficulty of the text, read a short excerpt:
[378] PIG À LA JARDINIÈRE _PORCELLUM HORTOLANUM_ [1] THE PIG IS BONED THROUGH THE THROAT AND FILLED WITH QUENELLES OFCHICKEN FORCEMEAT, FINELY CUT [roast] THRUSHES, FIG-PECKERS, LITTLESAUSAGE CAKES, MADE OF THE PIG'S MEAT, LUCANIAN SAUSAGE, STONED DATES, EDIBLE BULBS [glazed onions] SNAILS TAKEN OUT OF THE SHELL [andpoached] MALLOWS, LEEKS, BEETS, CELERY, COOKED SPROUTS, CORIANDER, WHOLE PEPPER, NUTS, 15 EGGS POURED OVER, BROTH, WHICH IS SPICED WITHPEPPER, AND DILUTED WITH 3 EGGS; THEREUPON SEW... IT TIGHT, STIFFEN, ANDROAST IN THE OVEN. WHEN DONE, OPEN THE BACK [of the pig] AND POUR OVERTHE FOLLOWING SAUCE: CRUSHED PEPPER, RUE, BROTH, RAISIN WINE, HONEYAND A LITTLE OIL, WHICH WHEN BOILING IS TIED WITH ROUX [2].
[1] Tor. _Hortulanus_; Gardener's style, the French equivalent _Jardinière_, a very common name for all dishes containing young vegetables. However, in the above rich formula there is very little to remind us of the gardener's style, excepting the last part of the formula, enumerating a number of fresh vegetables.
What to read after Cookery And Dining in Imperial Rome?
You can find similar books in the "Read Also" column, or choose other free books by Apicius to read onlineMoreLess
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