[3] G.-V. _laser vivum_.

[241] ROAST CHICKEN
_PULLUM PAROPTUM_

A LITTLE LASER, 6 SCRUPLES OF PEPPER, A GLASS OF OIL, A GLASS OF
BROTH, AND A LITTLE PARSLEY.

[1] _Paropsis_, _parapsis_, from the Greek, a platter,
dish.

A most incomplete formula. It does not state whether the
ingredients are to be added to the sauce or the
dressing. We have an idea that the chicken is pickled in
this solution before roasting and that the pickle is
used in making the gravy.

[242] BOILED CHICKEN IN ITS OWN BROTH
_PULLUM ELIXUM EX IURE SUO_

CRUSH PEPPER, CUMIN, A LITTLE THYME, FENNEL SEED, MINT, RUE, LASER
ROOT, MOISTENED WITH VINEGAR, ADD FIG DATES [1] WORK WELL AND MAKE IT
SAVORY WITH HONEY, VINEGAR, BROTH AND OIL TO TASTE: THE BOILED CHICKEN
PROPERLY CLEANED AND DRIED [with the towel] IS MASKED WITH THIS SAUCE
[2].

[1] Goll. cloves--_cariophyllus_; the originals have
_caryotam_ and _careotam_.

[2] Apparently another cold sauce of the vinaigrette
type similar to {Rx} No. 235.

[243] CHICKEN AND PUMPKIN
_PULLUM ELIXUM CUM CUCURBITIS ELIXIS_

TO THE ABOVE DESCRIBED DRESSING ADD MUSTARD, POUR OVER [1] AND SERVE.

[1] G.-V. _Perfundes_; Tor. _piper fundes_.

The pumpkin, not mentioned here, is likewise served cold
boiled, seasoned with the same dressing. It is perhaps
used for stuffing the chicken and cooked simultaneously
with the same.

[244] CHICKEN AND DASHEENS [1]
_PULLUM ELIXUM CUM COLOCASIIS ELIXIS_

THE ABOVE SAUCE IS ALSO USED FOR THIS DISH. STUFF THE CHICKEN WITH
[peeled] DASHEENS AND [stoned] GREEN OLIVES, THOUGH NOT TOO MUCH SO
THAT THE DRESSING MAY HAVE ROOM FOR EXPANSION, TO PREVENT BURSTING
WHILE THE CHICKEN IS BEING COOKED IN THE POT. HOLD IT DOWN WITH A
SMALL BASKET, LIFT IT UP FREQUENTLY [2] AND HANDLE CAREFULLY SO THAT
THE CHICKEN DOES NOT BURST [3].

[1] Dasheens are the equivalent of the ancient
colocasium; at least they are very close relatives. Cf.
Notes to {Rx} Nos. 74, 216, 244, 322.

[2] For inspection. G.-V. _levas_; Tor. _lavabis_, for
which there is no reason.

[3] Dann. and Goll., not knowing the colocasium or
dasheen have entirely erroneous versions of this
formula. The dasheen is well adapted for the stuffing of
fowl. Ordinarily the dasheen is boiled or steamed,
mashed, seasoned and then stuffed inside of a raw
chicken which is then roasted.