STION
_OXYGARUM DIGESTIBILE_

[Tor. OXYGARUM (WHICH IS SIMILAR TO GARUM OR RATHER AN ACID SAUCE) IS
DIGESTIBLE AND IS COMPOSED OF]: 1/2 OZ. OF PEPPER, 3 SCRUPLES OF
GALLIC SILPHIUM, 6 SCRUPLES OF CARDAMOM, 6 OF CUMIN, 1 SCRUPLE OF
LEAVES, 6 SCRUPLES OF DRY MINT. THESE [ingredients] ARE BROKEN SINGLY
AND CRUSHED AND [made into a paste] BOUND BY HONEY. WHEN THIS WORK IS
DONE [or whenever you desire] ADD BROTH AND VINEGAR [to taste].

Cf. Note to No. 33.

[37] ANOTHER [OXYGARUM] [1]
_ALITER_

1 OZ. EACH OF PEPPER, PARSLEY, CARRAWAY, LOVAGE, MIX WITH HONEY. WHEN
DONE ADD BROTH AND VINEGAR.

[1] Wanting in Torinus.

XXI

[38] MORTARIA [1]
_MORTARIA_

MORTARIA ARE PREPARATIONS MADE IN THE MORTAR. PLACE IN THE MORTAR
[Tor.] MINT, RUE, CORIANDER AND FENNEL, ALL FRESH AND GREEN AND CRUSH
THEM FINE. LOVAGE, PEPPER, HONEY AND BROTH [2] AND VINEGAR [3] TO BE
ADDED WHEN THE WORK IS DONE.

Ex Tor. first sentence wanting in other texts.

[1] List. and G.-V. _moretaria_, from _moretum_.

[2] Dann. calls this "_Kalte Schale_" which as a rule is
a drink or a cold refreshing soup, popular on the
Continent in hot weather. Not a bad interpretation if
instead of the broth the original called for wine or
fruit juices.

V. _Mortaria_ are ingredients crushed in the mortar,
ready to be used in several combinations, similar to
the ground fine herbs, _remoulade_, in French cuisine
that may be used for various purposes, principally for
cold green sauces.

[3] Wanting in Tor.

[XV]

[39] CUMIN SAUCE FOR SHELLFISH
_CUMINATUM IN OSTREA ET CONCHYLIA_

[Tor. CUMIN SAUCE (SO CALLED BECAUSE CUMIN IS ITS CHIEF INGREDIENT)
FOR OYSTERS AND CLAMS IS MADE OF] PEPPER, LOVAGE, PARSLEY, DRY MINT,
MALABAR LEAVES, QUITE SOME CUMIN, HONEY, VINEGAR, AND BROTH.

[40] ANOTHER [CUMIN SAUCE] [1]
_ALITER_

PEPPER, LOVAGE, PARSLEY, DRY MINT, PLENTY OF CUMIN, HONEY, VINEGAR AND
BROTH.

[1] wanting in List.

The cumin sauce formulae are under chap. XV in G.-V.,
following our No. 30.

END OF BOOK I

_EXPLICIT APICII EPIMELES LIBER PRIMUS_ [Tac.]

{Illustration: COLANDER FOR STRAINING WINE

The intricate design of the perforation denotes that this strainer was
used for straining wine. Various other strainers of simpler design,
with and without handles, were used in the kitchen and bakery. Ntl.
Mus., Naples, 77602; Field M., 2430