CED IN A COPPER KETTLE WITH COLD [WATER] AND PEPPER, LASER,
BROTH, NUTS, EGGS, AND [any other] SEASONING YOU MAY WISH.

[1] List. connects this article with the foregoing.

[2] Tor. _aheno_ for copper kettle; List. _amylo_.

[408] ANOTHER WAY TO COOK CUTTLEFISH
_ALITER SEPIAS_

PEPPER, LOVAGE, CUMIN, GREEN CORIANDER, DRY MINT, YOLKS, HONEY, BROTH,
WINE, VINEGAR, AND A LITTLE OIL. WHEN BOILING BIND WITH ROUX.

V

POLYPUS [1]
_IN POLYPO_

[409] POLYPUS
_IN POLYPO_

[cook with] PEPPER, LOVAGE, BROTH, LASER, GINGER [2] AND SERVE.

[1] The polypus, or eight-armed sepia, has been
described by Plinius, Galen, Cicero, Diocles, Athenaeus
and other ancient writers. The ancients praise it as a
food and attribute to the polypus the power of restoring
lost vitality: _molli carne pisces, & suaves gustu sunt,
& ad venerem conferunt_--Diocles.

Wanting in the Vat. Ms.

[2] Wanting in List. and G.-V. Ex Tor. p. 100.

VI

OYSTERS
_IN OSTREIS_

[410] OYSTERS [1]
_IN OSTREIS_

TO OYSTERS WHICH WANT TO BE WELL SEASONED ADD [2] PEPPER, LOVAGE,
YOLKS, VINEGAR, BROTH, OIL, AND WINE; IF YOU WISH ALSO ADD HONEY [3].

[1] Wanting in the Vat. Ms.

[2] Tor. sentence wanting in the other texts.

[3] Cf. No. 14 for the keeping of oysters. It is not
likely that the oysters brought from Great Britain to
Rome were in a condition to be enjoyed from the
shell--raw.

The above formula appears to be a sort of oyster stew.

VII

[411] ALL KINDS OF BIVALVES
_IN OMNE GENUS CONCHYLIORUM_ [1]

FOR ALL KINDS OF SHELLFISH USE PEPPER, LOVAGE, PARSLEY, DRY MINT, A
LITTLE MORE OF CUMIN, HONEY, AND BROTH; IF YOU WISH, ADD [bay] LEAVES
AND MALOBATHRON [2].

[1] Wanting in the Vat. Ms.

[2] Cf. note to {Rx} No. 399.

The shellfish is cooked or steamed with the above
ingredients.

VIII

SEA URCHINS
_IN ECHINO_

[412] SEA URCHIN
_IN ECHINO_

TO PREPARE SEA URCHIN TAKE A NEW EARTHEN POT, A LITTLE OIL, BROTH,
SWEET WINE, GROUND PEPPER, AND SET IT TO HEAT; WHEN BOILING PUT THE
URCHINS IN SINGLY. SHAKE THEM WELL, LET THEM STEW, AND WHEN DONE
SPRINKLE WITH PEPPER AND SERVE.

Plinius states that only a few small parts of the sea
urchin are edible.

[413] ANOTHER METHOD
_ALITER [IN] ECHINO_

PEPPER, A LITTLE COSTMARY, DRY MINT, MEAD, BROTH, INDIAN SPIKENARD,
AND [bay or nard] L