Part 29 (1/2)

[1] Tor. sentence wanting in other texts.

Sch. ? No. 168.

[162] A DISH OF SEA-NETTLES _PATINA DE URTICA_ [1]

A DISH OF SEA-NETTLES, EITHER HOT OR COLD, IS MADE THUS: [2] TAKE SEA-NETTLES, WASH AND DRAIN THEM ON THE COLANDER, DRY ON THE TABLE AND CHOP FINE. CRUSH 10 SCRUPLES OF PEPPER, MOISTEN WITH BROTH, ADD 2 SMALL GLa.s.sES OF BROTH AND 6 OUNCES OF OIL. HEAT THIS IN A SAUCE PAN AND WHEN COOKED TAKE IT OUT AND ALLOW TO COOL OFF. NEXT OIL A CLEAN PAN, BREAK 8 EGGS AND BEAT THEM; COMBINE THESE WITH THE ABOVE PREPARATIONS, PLACE THE PAN ON HOT ASHES TO GIVE IT HEAT FROM BELOW, WHEN DONE [congealed] SPRINKLE WITH PEPPER AND SERVE.

[1] G.-V. _p. urticarum calida et frigida_.

[2] Tor. sentence wanting in other texts.

[163] A DISH OF QUINCES _PATINA DE CYDONIIS_ [1]

A DISH OF QUINCES IS MADE AS FOLLOWS: [2] QUINCES ARE COOKED WITH LEEKS, HONEY AND BROTH, USING HOT OIL, OR THEY ARE STEWED IN HONEY [3].

[1] G.-V. _p. de Cydoneis_.

[2] Tor. sentence wanting in other texts.

[3] This latter method would appeal to our modern notion of preparing fruits of this sort; we use sugar syrup to cook them in and flavor with various spices, adding perhaps a little wine or brandy.

III

OF FINELY CHOPPED, MINCED MEATS _DE MINUT ALIBUS_ [1]

[164] A MINCE OF SEA FOOD _MINUTAL MARINUM_

PLACE THE FISH IN SAUCE PAN, ADD BROTH OIL AND WINE [and poach it].

ALSO FINELY CHOP LEEK HEADS [the white part only of leeks] AND [fresh]

CORIANDER. [When cool, mince the fish fine] FORM IT INTO SMALL CAKES [2] ADDING CAPERS [3] AND SEA-NETTLES WELL CLEANED. THESE FISH CAKES COOK IN A LIQUOR OF PEPPER, LOVAGE AND ORIGANY, CRUSHED, DILUTED WITH BROTH AND THE ABOVE FISH LIQUOR WHICH SKIM WELL, BIND [with roux or eggs] STIR [strain] OVER THE CAKES, SPRINKLE WITH PEPPER AND SERVE.

[1] G.-V. _minutal de piscibus vel Isiciis_.

[2] Tac. G.-V. _isiciola ... minuta_--resembling our modern _quenelles de poisson_--tiny fish dumplings.

[3] Tac. _c.u.m caparis_; Tor. _c. capparibus_; Vat. Ms.

_concarpis_; List. G.-V. _concerpis_.

[165] TARENTINE MINUTAL _MINUTAL TARENTINUM_ [1]

FINELY CHOP THE WHITE PART OF LEEKS AND PLACE IN A SAUCE PAN; ADD OIL [fry lightly] AND BROTH; NEXT ADD SMALL SAUSAGE TO BE COOKED LIKEWISE.

TO HAVE A GOOD TARENTINE DISH, THEY MUST BE TENDER. THE MAKING OF THESE SAUSAGE WILL BE FOUND AMONG THE ISICIA [Nos. 60-66] [2]. ALSO MAKE A SAUCE IN THE FOLLOWING MANNER: CRUSH PEPPER, LOVAGE AND ORIGANY, MOISTEN WITH BROTH, ADD OF THE ABOVE [sausage] GRAVY, WINE, RAISIN WINE; PUT IN A SAUCE PAN TO BE HEATED, WHEN BOILING, SKIM CAREFULLY, BIND, SPRINKLE WITH PEPPER AND SERVE.

[1] G.-V. _Terentinum_, for which there is no reason.