[game] BIRDS, OR TAKE SLICED CHICKEN AND
DICED BRAIN, PROPERLY COOKED. FURTHER COOK, IN THE AVAILABLE LIQUOR OR
BROTH, LUCANIAN SAUSAGE AND BACON; COOK LEEKS IN WATER; CRUSH A PINT
OF TOASTED PIGNOLIA NUTS; ALSO CRUSH PEPPER, LOVAGE, ORIGANY AND
GINGER, DILUTE WITH THE BROTH OF PORK, TIE [4] TAKE A SQUARE BAKING
DISH SUITABLE FOR TURNING OVER WHICH OIL WELL AND LINE WITH CAUL [5]
SPRINKLE [on the bottom] A LAYER OF CRUSHED NUTS UPON WHICH PUT SOME
PEAS, FULLY COVERING THE BOTTOM OF THE SQUASH DISH; ON TOP OF THIS
ARRANGE SLICES OF THE BACON [6] LEEKS AND SLICED LUCANIAN SAUSAGE;
AGAIN COVER WITH A LAYER OF PEAS AND ALTERNATE ALL THE REST OF THE
AVAILABLE EDIBLES IN THE MANNER DESCRIBED UNTIL THE DISH IS FILLED,
CONCLUDING AT LAST WITH A LAYER OF PEAS, UTILIZING EVERYTHING. BAKE
THIS DISH IN THE OVEN, OR PUT IT INTO A SLOW FIRE [covering it with
live coal] SO THAT IT MAY BE BAKED THOROUGHLY. [Next make a sauce of
the following] PUT YOLKS OF HARD BOILED EGGS IN THE MORTAR WITH WHITE
PEPPER, NUTS, HONEY, WHITE WINE AND A LITTLE BROTH; MIX AND PUT IT
INTO A SAUCE PAN TO BE COOKED; WHEN [the sauce is] DONE, TURN OUT THE
PEAS INTO A LARGE [silver dish] AND MASK THEM WITH THIS SAUCE WHICH IS
CALLED WHITE SAUCE [7].

[1] List. _Pisa farsilis_; Tor. _p. farsilia_; Tac.,
G.-V. _pisam farsilem_--same as _fartilis_, from
_farcio_--fattened, stuffed, or crammed, or as full as
it can hold, metaphorically perhaps "supreme style,"
"most sumptuous," etc.

[2] This meat being fat enough, the oil seems
superfluous.

[3] _isicia_, formerly called Greek _hysitia_--any fine
forcemeats, cut into or cooked in tiny dumplings.

[4] _Liaison_ wanting in Tor.

[5] Tor. makes no mention of the square dish and its
caul lining. Caul is the abdominal membrane.

[6] _petasonis pulpas_; Dann. ham, which is not quite
correct. The _petaso_ is the shoulder part of pork,
either cured or fresh, generally fresh. The cooked pork
shoulder here is cut into small pieces. Nothing is said
about the utilization of the sow's belly mentioned at
the opening of the formula. We assume that the _petaso_
can take its place in the dish.

[7] There is nothing just like this dish in the history
of gastronomy, considering both the comparatively cheap
materials and the refinement of the gastronomic idea
which it embodies. The _chartreuses_ of Careme are the
nearest thing