XXI

[122] CARROTS AND PARSNIPS CAROTÆ ET PASTINACÆ

CARROTS OR PARSNIPS ARE FRIED [and served] WITH A WINE SAUCE.

V. Exactly like ℞ No. [115], which may be a confirmation that spondyli stands for cow-parsnips.

[123] ANOTHER WAY ALITER

THE CARROTS [are cooked] SALTED [and served] WITH PURE OIL AND VINEGAR.

V. As a salad. “Italian Salad” consists of a variety of such cooked vegetables, nicely dressed with oil and vinegar, or with mayonnaise. Cf. ℞ No. [102].

[124] ANOTHER WAY ALITER

THE CARROTS [are] BOILED [and] SLICED, STEWED WITH CUMIN AND A LITTLE OIL AND ARE SERVED. AT THE SAME TIME [1] [here is your opportunity] MAKE A CUMIN SAUCE [from the carrot juice] FOR THOSE WHO HAVE THE COLIC [2].