r pods.

[203] BEANS SAUTE
_ALITER: FABACIAE FRICTAE_

FRIED BEANS ARE SERVED IN BROTH.

[204] MUSTARD BEANS
_ALITER: FABACIAE EX SINAPI_

[The beans previously cooked are seasoned with] CRUSHED MUSTARD SEED,
HONEY, NUTS, RUE, CUMIN, AND SERVED WITH VINEGAR.

[205] BAIAEAN BEANS
_BAIANAS_ [1]

COOKED BEANS FROM BAIAE ARE CUT FINE [and finished with] RUE, GREEN
CELERY, LEEKS, VINEGAR [2] A LITTLE MUST OR RAISIN WINE AND SERVED
[3].

[1] Named for Baiae, a town of Campania, noted for its
warm baths; a favorite resort of the Romans.

[2] Wanting in Tor.

[3] These apparently outlandish ways of cooking beans
compel us to draw a modern parallel in a cookery book,
specializing in Jewish dishes. To prove that Apicius is
not dead "by a long shot," we shall quote from Wolf,
Rebekka: Kochbuch fuer Israelitische Frauen, Frankfurt,
1896, 11th edition. As a matter of fact, Rebekka Wolf is
outdoing Apicius in strangeness--a case of _Apicium in
ipso Apicio_, as Lister sarcastically remarks of
Torinus.

Rebekka Wolf: {Rx} No. 211--wash and boil the young
beans in fat _bouillon_ (Apicius: _oleum et liquamen_)
adding a handful of chopped pepperwort (A.: _piper,
ligusticum_) and later chopped parsley (A.:
_petroselinum_) some sugar (A.: _mel pavo_--little
honey) and pepper. Beans later in the season are cooked
with potatoes. The young beans are tied with flour
dissolved in water, or with roux.

_Id. ibid._, {Rx} No. 212, Beans Sweet-Sour. Boil in
water, fat, salt, add vinegar, sugar or syrup, "English
aromatics" and spices, lemon peel, and a little pepper;
bind with roux.

_Id. ibid._, {Rx} No. 213, Cut Pickled Beans
(_Schneidebohnen_) prepare as {Rx} No. 212, but if you
would have them more delicious, take instead of the roux
grated chocolate, sugar, cinnamon, lemon peel and lemon
juice, and some claret. If not sour enough, add vinegar,
but right here you must add more fat; you may lay on top
of this dish a bouquet of sliced apples.

_Id. ibid._, {Rx} No. 214, Beans and Pears. Take cut and
pickled beans and prepare as above. To this add peeled
fresh pears, cut into quarters; then sugar, lemon peel
cut thin, cinnamon, "English" mixed spices, and at last
the roux, thinned with broth. This dish must be sweet
and very fat.

As for exotic combinatio