es were
decorated with the fowl's plumage, a custom which
survived to Danneil's time (ca. 1900). But this is not
likely to be the case here, for it would be a simple
matter to skin the bird before cooking it in order to
save the plumage for the taxidermist.

[214] CRANE OR DUCK WITH TURNIPS
_GRUEM VEL ANATEM EX RAPIS_ [1]

TAKE OUT [remove entrails, [2]] CLEAN WASH AND DRESS [the bird] AND
PARBOIL [2] IT IN WATER WITH SALT AND DILL. NEXT PREPARE TURNIPS AND
COOK THEM IN WATER WHICH IS TO BE SQUEEZED OUT [3]. TAKE THEM OUT OF
THE POT AND WASH THEM AGAIN [4]. AND PUT INTO A SAUCE PAN THE DUCK
WITH OIL, BROTH, A BUNCH OF LEEKS AND CORIANDER; THE TURNIPS CUT INTO
SMALL PIECES; THESE PUT ON TOP OF THE [duck] IN ORDER TO FINISH
COOKING. WHEN HALF DONE, TO GIVE IT COLOR, ADD REDUCED MUST. THE SAUCE
IS PREPARED SEPARATELY: PEPPER, CUMIN, CORIANDER, LASER ROOT MOISTENED
WITH VINEGAR AND DILUTED WITH ITS OWN BROTH [of the fowl]; BRING THIS
TO A BOILING POINT, THICKEN WITH ROUX. [In a deep dish arrange the
duck] ON TOP OF THE TURNIPS [strain the sauce over it] SPRINKLE WITH
PEPPER AND SERVE.

[1] Duck and Turnips, a dish much esteemed on the
Continent today. Only few prepare it correctly as does
Old Apicius; hence it is not popular with the multitude.

[2] Tac., Tor. _excipies_; Hum. _legendum: ex rapis_.

[3] G.-V. _ut exbromari possint_; Tor. _expromi_; Hum.
_expromari_; all of which does not mean anything. To
cook the turnips so that they can be squeezed out
(_exprimo_, from _ex_ and _premo_) is the proper thing
to do from a culinary standpoint.

[4] The turnips are cooked half, the water removed, and
finished with the duck, as prescribed by Apicius. It is
really admirable to see how he handles these food
materials in order to remove any disagreeable flavor,
which may be the case both with the turnips (the small
white variety) and the duck. Such careful treatment is
little known nowadays even in the best kitchens. Cf.
Note 2 to {Rx} No. 212.

[215] ANOTHER [SAUCE FOR] CRANE OR DUCK
_ALITER IN GRUEM VEL ANATEM ELIXAM_

PEPPER, LOVAGE, CUMIN, DRY CORIANDER, MINT, ORIGANY, PINE NUTS, DATES,
BROTH, OIL, HONEY, MUSTARD AND WINE [1].

[1] Supposedly the ingredients for a sauce in which the
parboiled fowl is braised and served.

[216] ROAST CRANE OR DUCK
_ALITER GRUEM VEL ANATEM ASSAM_

POUR OVER [the ro