[pine] NUTS [4] FILL THE CASING [5] AND BOIL IN WATER [with] OIL AND
BROTH [for seasoning] AND A BUNCH OF LEEKS AND DILL.

[1] G.-V. _Vulvulae Botelli_; Sch. _Vulvulae isiciata_;
Tor. _De Vulvulis et botellis_. See note No. 3.

[2] V. "_Entrees_" out of respect for the ancients who
used them as such; today we would class such dishes
among the "_hors d'{oe}uvres chauds_."

[3] V. _Vulvula_, dim. for _vulva_, sow's matrix. Cf.
_vulva_ in dictionary. Possible, also possible that
_volva_ is meant--a meat roll, a croquette.

[4] V. Combinations of chopped nuts and pork still in
vogue today; we use the green pistachios.

[5] V. The casings which were filled with this forcemeat
may have been the sow's matrices, also caul. The
original is vague on the point.

[60] LITTLE SAUSAGE
_BOTELLUM_ [1]

BOTELLUM IS MADE OF [2] HARD BOILED YOLKS OF EGG [3] CHOPPED PIGNOLIA
NUTS, ONION AND LEEKS, RAW GROUND PINE [4] FINE PEPPER, STUFF IN
CASINGS AND COOK IN BROTH AND WINE [5].

[1] V. _Botelli_, or _botuli_, are sausage of various
kind; (French, Boudin, English, Pudding). Originally
made of raw blood, they are in fact, miniature blood
sausage. The absence of meat in the present formula
makes me believe that it is not complete, though hard
boiled yolk when properly seasoned and mixed with the
right amount of fat, make a tasty forcemeat for sausage.

[2] Tor. _Botellum sic fades ex oui_; Sch. and G.-V.
_sex ovi_--the number of eggs is immaterial.

[3] Dann. Calf's Sweetbreads.

[4] Goll. _Thus crudum_--raw blood. _Thus_ or _tus_ is
either frankincense or the herb, ground-pine. Dann.
Rosemary. Hum. _Thus crudum lege jus crudum_--jus or
broth which would make the forcemeat soft. There is no
reason for changing "_thus_" into "_jus_!"

[5] G.-V. _Adicies liquamen et vinum, et sic coques_.
Tor. & _vino decoquas_.

IV

[61] LUCANIAN SAUSAGE
_LUCANICAE_

LUCANIAN SAUSAGE [or meat pudding] ARE MADE SIMILAR TO THE ABOVE:
CRUSH PEPPER, CUMIN, SAVORY, RUE, PARSLEY, CONDIMENT, LAUREL BERRIES
AND BROTH; MIX WITH FINELY CHOPPED [fresh Pork] AND POUND WELL WITH
BROTH. TO THIS MIXTURE, BEING RICH, ADD WHOLE PEPPER AND NUTS. WHEN
FILLING CASINGS CAREFULLY PUSH THE MEAT THROUGH. HANG SAUSAGE UP TO
SMOKE.

V. Lister's interesting remarks about the makers of
these sausages are given in the dicti