Part 22 (1/2)

[114] BOILED CARDOONS _ALITER CARDUOS ELIXOS_

[Are served with] PEPPER, c.u.mIN, BROTH AND OIL.

XX

[115] (COW-) PARSNIPS [?]

_SPONDYLI VEL FONDULI_ [1]

COW-PARSNIPS ARE FRIED [and eaten] WITH A SIMPLE WINE SAUCE.

[1] Tac. _Spondili uel fonduli_ and _Sphon ..._; Tor. as above; Hum. _Spongioli uel funguli_; List., _id._; Sch.

_Sfondili uel funguli_; G.-V. _Sphondyli uel funduli_.

Cf. note to Nos. 46, 121, 122.

[116] ANOTHER WAY _ALITER_

BOIL THE PARSNIPS IN SALT WATER [and season them] WITH PURE OIL [1], CHOPPED GREEN CORIANDER AND WHOLE PEPPER.

[1] Tac. _Oleo mero_; Other editors: _Oleo, mero_. V.

The comma is misplaced.

[117] ANOTHER WAY _ALITER_

PREPARE THE BOILED PARSNIPS WITH THE FOLLOWING SAUCE: CELERY SEED, RUE, HONEY, GROUND PEPPER, MIXED WITH RAISIN WINE, STOCK AND A LITTLE OIL; BIND THIS WITH ROUX [bring to a boiling point, immerse parsnips]

SPRINKLE WITH PEPPER AND SERVE.

[118] ANOTHER WAY [Puree of Parsnips] [1]

_ALITER_

MASH THE PARSNIPS, [add] c.u.mIN, RUE, STOCK, A LITTLE CONDENSED WINE, OIL, GREEN CORIANDER [and] LEEKS AND SERVE; GOES WELL WITH SALT PORK [2].

[1] Again faulty punctuation obscures the text.

Carefully compare the following: Tac. and Tor.

_Spondylos teres, c.u.minum_, etc. Hum., List. and G.-V.

_S. teres c.u.minum_, i.e. crush the c.u.min. Sch. _S.

tores_--dry, parch!

[2] _Inferes pro salso_--serve with salt pork or bacon, or, instead of--_Salsum_--salt pork. Dann. Well seasoned with salt! Sch. _infares pro salsa_. For further confirmation of _salsum_ cf. ? Nos. 148-152.

[119] ANOTHER WAY _ALITER_