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.
[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.
PEPPER, LOVAGE, PARSLEY, DRY MINT, PLENTY OF CUMIN, HONEY, VINEGAR AND BROTH.
The cumin sauce formulæ are under chap. XV in G.-V., following our No. 30.
_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., 24307.}
{ Illustration: SLAVES OPERATING A HAND-MILL
Reconstruction in Naples, in the new section of the National Museum.}
Round bowl, fluted symmetrically, with three claw feet, resting on molded bases. Ntl. Mus., Naples, 74000; Field M., 24028.}
CHAP. I. FORCEMEATS, SAUSAGE, MEAT PUDDINGS, MEAT LOAVES. CHAP. II. HYDROGARUM, SPELT PUDDING AND ROUX [2]. CHAP. III. SOW'S MATRIX, BLOOD SAUSAGE. CHAP. IV. LUCANIAN SAUSAGE. CHAP. V. SAUSAGE.
[1] Tor. _Artoptes_; Tac. _Artoptus_. This may have been derived from _artopta_--a vessel in which bread and pudding are baked. However, Sarcoptes is the better word, which is Greek, meaning "chopped meats."
[2] Tac. _Ambolatum_, and so in Tor. p. 15, _De Ambolato_. Cap. IIII. cf. our note following No. 58.
THERE ARE MANY KINDS OF MINCED DISHES [1] SEAFOOD MINCES [2] ARE MADE OF SEA-ONION, OR SEA CRAB-FISH, LOBSTER, CUTTLE-FISH, INK FISH, SPINY LOBSTER, SCALLOPS AND OYSTERS [3]. THE FORCEMEAT IS SEASONED WITH LOVAGE [4], PEPPER, CUMIN AND LASER ROOT.