evils of scalding fowl with the
feathers. This formula is mutilated; the various texts
differ considerably.

VIII

[FOR GOOSE]
[_IN ANSERE_]

[234] BOILED GOOSE WITH COLD APICIAN SAUCE
_ANSEREM ELIXUM EX IURE APICIANO FRIGIDO_

CRUSH PEPPER, LOVAGE, CORIANDER SEED [1] MINT, RUE, MOISTEN WITH BROTH
AND A MODERATE AMOUNT OF OIL. TAKE THE COOKED GOOSE OUT OF THE POT AND
WHILE HOT WIPE IT CLEAN WITH A TOWEL, POUR THE SAUCE OVER IT AND
SERVE.

[1] G.-V.; Tor. (fresh) coriander, more suited for a
cold sauce.

IX

[FOR CHICKEN]
[_IN PULLO_]

[235] RAW SAUCE FOR BOILED CHICKEN
_IN PULLO ELIXO IUS CRUDUM_

PUT IN THE MORTAR DILL SEED, DRY MINT, LASER ROOT, MOISTEN WITH
VINEGAR, FIG WINE, BROTH, A LITTLE MUSTARD, OIL AND REDUCED MUST, AND
SERVE [1] [Known as] DILL CHICKEN [2].

[1] This and the preceding cold dressings are more or
less variations of our modern cold dressings that are
used for cold dishes of all kinds, especially salads.

[2] Tor. heads the following formula _praeparatio pulli
anethi_--chicken in dill sauce, which is the correct
description of the above formula. Tac., G.-V. also
commence the next with _pullum anethatum_, which is not
correct, as the following recipe contains no dill.

[236] ANOTHER CHICKEN
_ALITER PULLUS_ [1]

A LITTLE HONEY IS MIXED WITH BROTH; THE COOKED [parboiled] CHICKEN IS
CLEANED [skin taken off, sinews, etc., removed] THE CARCASS DRIED WITH
A TOWEL, QUARTERED, THE PIECES IMMERSED IN BROTH [2] SO THAT THE
SAVOUR PENETRATES THOROUGHLY. FRY THE PIECES [in the pan] POUR OVER
THEIR OWN GRAVY, SPRINKLE WITH PEPPER, SERVE.

[1] Hum., List. cf. Note 2 to {Rx} No. 235.

[2] Marinated; but the nature of this marinade is not
quite clear; a spicy marinade of wine and herbs and
spices would be appropriate for certain game birds, but
chicken ordinarily requires no marinade except some oil
before frying. It is possible that Apicius left the
cooked chicken in the broth to prevent it from drying
out, which is good.

[237] CHICKEN PARTHIAN STYLE
_PULLUM PARTHICUM_ [1]

DRESS THE CHICKEN CAREFULLY [2] AND QUARTER IT. CRUSH PEPPER, LOVAGE
AND A LITTLE CARRAWAY [3] MOISTENED WITH BROTH, AND ADD WINE TO TASTE.
[After frying] PLACE THE CHICKEN IN AN EARTHEN DISH [4] POUR THE
SEASONING OVER IT, ADD LASER AND WINE [5] LET IT ASSIMILATE WITH THE
SEASONING AND BRAISE THE