NY LOBSTER [2] FOURTH COMES CHICKEN AND FIFTH YOUNG PIG.

[1] List. and G.-V. Pheasant.

[2] Wanting in the above. Dann. Crane fourth.

_Isicia_, like in the foregoing formula, commences to
become a generic term for "dishes."

[54] POTTED ENTREES
_ISICIA AMULATA AB AHENO_ [1]

GROUND PEPPER, LOVAGE, ORIGANY, VERY LITTLE SILPHIUM, A PINCH OF
GINGER AND A TRIFLE OF HONEY AND A LITTLE STOCK. [Put on the fire,
and when boiling] ADD THE ISICIA [sausage, meat balls and so forth] TO
THIS BROTH AND COOK THOROUGHLY. FINALLY THICKEN THE GRAVY WITH ROUX
[2] BY SOWING IT IN SLOWLY AND STIRRING FROM THE BOTTOM UP [3].

[1] Tor. _multa ab alieno_; Brandt _[a]mul[a]ta ab
aheno_; List. _amylata_--French: _lies_. _Ab aheno_--out
of the pot.

[2] French, for a mixture of wheat or rice flour with
fats or liquids to thicken fluids. _Amylum_, or _amulum_
which hereafter will occur frequently in the original
does not cover the ground as well as the French term
_roux_. The quality of the "binder" depends upon the
material in hand. Sometimes the fat and flour are
parched, sometimes they are used raw. Sometimes the
flour is diluted with water and used in that form.

[3] List. and G.-V. _sorbendum_; Tor. _subruendum_.

[55] ANOTHER [THICK ENTREE GRAVY]
_ALITER_

GRIND PEPPER WHICH HAS BEEN SOAKED OVERNIGHT, ADD SOME MORE STOCK AND
WORK IT INTO A SMOOTH PASTE; THEREUPON ADD QUINCE-APPLE CIDER, BOILED
DOWN ONE HALF, THAT IS WHICH HAS EVAPORATED IN THE HEAT OF THE SUN TO
THE CONSISTENCY OF HONEY. IF THIS IS NOT AT HAND, ADD FIG WINE [1]
CONCENTRATE WHICH THE ROMANS CALL "COLOR" [2]. NOW THICKEN THE GRAVY
WITH ROUX OR WITH SOAKED RICE FLOUR AND FINISH IT ON A GENTLE FIRE.

[1] Tor. _cammarum_, which should read _caricarum_--wine
of Carica figs.

[2] V. the Roman equivalent for "_singe_," "monkey,"
"_Affe_,"--(the _vulgo_ French is literally translated
into and in actual use in other languages) caramel color
made of burnt sugar to give gravies a palatable
appearance. Cf. No. 73.

The reference by the original to "which the Romans call
'color'" indicates, according to Brandt, that this
formula is NOT of ROMAN origin but probably a
translation into Latin from a Greek cookery book.

This is an interesting suggestion, and it could be
elaborated on to say that the entire Apicius is NOT of
Roman origin. But