SERVE.

[1] Tac., Tor. _laserum, vinum_; G.-V. _l. vivum_.

[2] Wanting in Tor.

V

[224] SAUCE FOR DIFFERENT BIRDS
_IUS IN DIVERSIS AVIBUS_

PEPPER, DRY CUMIN, CRUSHED. LOVAGE, MINT, SEEDLESS RAISINS OR DAMASCUS
PLUMS, LITTLE HONEY, MYRTLE WINE TO TASTE, VINEGAR, BROTH, AND OIL.
HEAT AND WHIP IT WELL WITH CELERY AND SATURY [1].

[1] For centuries sauce whips were made of dry and green
twigs, the bark of which was carefully peeled off.

[225] ANOTHER SAUCE FOR FOWL
_ALITER IUS IN AVIBUS_

PEPPER, LOVAGE, PARSLEY, DRY MINT, FENNEL BLOSSOMS [1] MOISTENED WITH
WINE; ADD ROASTED NUTS FROM PONTUS [2] OR ALMONDS, A LITTLE HONEY,
WINE, VINEGAR, AND BROTH TO TASTE. PUT OIL IN A POT, AND HEAT AND STIR
THE SAUCE, ADDING GREEN CELERY SEED, CAT-MINT; CARVE THE FOWL AND
COVER WITH THE SAUCE [3].

[1] Dann. _Cnecus_.

[2] Turkish hazelnuts.

[3] Tor. continuing without interruption.

[226] WHITE SAUCE FOR BOILED FOWL
_IUS CANDIDUM IN AVEM ELIXAM_

PEPPER, LOVAGE, CUMIN, CELERY SEED, TOASTED NUTS FROM PONTUS, OR
ALMONDS, ALSO SHELLED PINE NUTS, HONEY [1] A LITTLE BROTH, VINEGAR AND
OIL.

[1] Tor. _vel_; List. _mel_.

[227] GREEN SAUCE FOR FOWL
_IUS VIRIDE IN AVIBUS_

PEPPER, CARRAWAY, INDIAN SPIKENARD, CUMIN, BAY LEAVES, ALL KINDS OF
GREEN HERBS, DATES, HONEY, VINEGAR, WINE, LITTLE BROTH, AND OIL.

[228] WHITE SAUCE FOR BOILED GOOSE
_IUS CANDIDUM IN ANSERE ELIXO_

PEPPER, CARRAWAY, CUMIN, CELERY SEED, THYME, ONION, LASER ROOT,
TOASTED NUTS, HONEY, VINEGAR, BROTH AND OIL [1]

[1] A "sweet-sour" white sauce with herbs and spices is
often served with goose in northern Germany.

[229] TREATMENT OF STRONG SMELLING BIRDS OF EVERY DESCRIPTION
_AD AVES HIRCOSAS _[1]_ OMNI GENERE_

FOR BIRDS OF ALL KINDS THAT HAVE A GOATISH [1] SMELL [2] PEPPER,
LOVAGE, THYME, DRY MINT, SAGE, DATES, HONEY, VINEGAR, WINE, BROTH,
OIL, REDUCED MUST, MUSTARD. THE BIRDS WILL BE MORE LUSCIOUS AND
NUTRITIOUS, AND THE FAT PRESERVED, IF YOU ENVELOP THEM IN A DOUGH OF
FLOUR AND OIL AND BAKE THEM IN THE OVEN [3].

[1] Probably game birds in an advanced stage of "_haut
gout_" (as the Germans use the antiquated French term),
or "_mortification_" as the French cook says. Possibly
also such birds as crows, black birds, buzzards, etc.,
and fish-feeding fowl. Moreover, it must be borne in
mind that the refrigeration facilities of the ancien