Part 15 (2/2)

[2] V. ”_Entrees_” out of respect for the ancients who used them as such; today we would cla.s.s such dishes among the ”_hors d'uvres chauds_.”

[3] V. _Vulvula_, dim. for _v.u.l.v.a_, sow's matrix. Cf.

_v.u.l.v.a_ in dictionary. Possible, also possible that _volva_ is meant--a meat roll, a croquette.

[4] V. Combinations of chopped nuts and pork still in vogue today; we use the green pistachios.

[5] V. The casings which were filled with this forcemeat may have been the sow's matrices, also caul. The original is vague on the point.

[60] LITTLE SAUSAGE _BOTELLUM_ [1]

BOTELLUM IS MADE OF [2] HARD BOILED YOLKS OF EGG [3] CHOPPED PIGNOLIA NUTS, ONION AND LEEKS, RAW GROUND PINE [4] FINE PEPPER, STUFF IN CASINGS AND COOK IN BROTH AND WINE [5].

[1] V. _Botelli_, or _botuli_, are sausage of various kind; (French, Boudin, English, Pudding). Originally made of raw blood, they are in fact, miniature blood sausage. The absence of meat in the present formula makes me believe that it is not complete, though hard boiled yolk when properly seasoned and mixed with the right amount of fat, make a tasty forcemeat for sausage.

[2] Tor. _Botellum sic fades ex oui_; Sch. and G.-V.

_s.e.x ovi_--the number of eggs is immaterial.

[3] Dann. Calf's Sweetbreads.

[4] Goll. _Thus crudum_--raw blood. _Thus_ or _tus_ is either frankincense or the herb, ground-pine. Dann.

Rosemary. Hum. _Thus crudum lege jus crudum_--jus or broth which would make the forcemeat soft. There is no reason for changing ”_thus_” into ”_jus_!”

[5] G.-V. _Adicies liquamen et vinum, et sic coques_.

Tor. & _vino decoquas_.

IV

[61] LUCANIAN SAUSAGE _LUCANICae_

LUCANIAN SAUSAGE [or meat pudding] ARE MADE SIMILAR TO THE ABOVE: CRUSH PEPPER, c.u.mIN, SAVORY, RUE, PARSLEY, CONDIMENT, LAUREL BERRIES AND BROTH; MIX WITH FINELY CHOPPED [fresh Pork] AND POUND WELL WITH BROTH. TO THIS MIXTURE, BEING RICH, ADD WHOLE PEPPER AND NUTS. WHEN FILLING CASINGS CAREFULLY PUSH THE MEAT THROUGH. HANG SAUSAGE UP TO SMOKE.

V. Lister's interesting remarks about the makers of these sausages are given in the dictionary. Cf. Longano.

V

[62] SAUSAGE _FARCIMINA_

POUND EGGS AND BRAINS [eggs raw, brains cooked] PINE NUTS [chopped fine] PEPPER [whole] BROTH AND A LITTLE LASER WITH WHICH FILL THE CASINGS. FIRST PARBOIL THE SAUSAGE THEN FRY THEM AND SERVE.

V. The directions are vague enough, but one may recognize in them our modern brain sausage.

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