III
COOK THE PEAS, WHEN SKIMMED, LAY LEEKS, CORIANDER AND CUMIN ON TOP. CRUSH PEPPER, LOVAGE, CUMIN, DILL AND GREEN BASILICA, WINE AND BROTH TO TASTE, MAKE IT BOIL; WHEN DONE STIR WELL, PUT IN WHAT PERCHANCE SHOULD BE MISSING AND SERVE [1].
[1] This reminds us of Petits Pois à la Française, namely green peas (often very young ones with the pods) cooked in broth, or bouillon, with shredded bacon, lettuce, parsley, onions (or leeks, as above) fresh mint, pepper, salt and other fresh herbs such as chervil. Which is a very delectable way of preparing the tender pea. Some of its refreshing green color is sacrificed by this process, but this loss is amply offset by the savour of the dish.
[186] PEAS [supreme style] PISA FARSILIS [1]
COOK THE PEAS WITH OIL AND A PIECE OF SOW’S BELLY [2] PUT IN A SAUCE PAN BROTH, LEEK HEADS [the lower white part] GREEN CORIANDER AND PUT ON THE FIRE TO BE COOKED. OF TID-BITS [3] CUT LITTLE DICE. SIMILARLY COOK THRUSHES OR OTHER SMALL [game] BIRDS, OR TAKE SLICED CHICKEN AND DICED BRAIN, PROPERLY COOKED. FURTHER COOK, IN THE AVAILABLE LIQUOR OR BROTH, LUCANIAN SAUSAGE AND BACON; COOK LEEKS IN WATER; CRUSH A PINT OF TOASTED PIGNOLIA NUTS; ALSO CRUSH PEPPER, LOVAGE, ORIGANY AND GINGER, DILUTE WITH THE BROTH OF PORK, TIE [4] TAKE A SQUARE BAKING DISH SUITABLE FOR TURNING OVER WHICH OIL WELL AND LINE WITH CAUL [5] SPRINKLE [on the bottom] A LAYER OF CRUSHED NUTS UPON WHICH PUT SOME PEAS, FULLY COVERING THE BOTTOM OF THE SQUASH DISH; ON TOP OF THIS ARRANGE SLICES OF THE BACON [6] LEEKS AND SLICED LUCANIAN SAUSAGE; AGAIN COVER WITH A LAYER OF PEAS AND ALTERNATE ALL THE REST OF THE AVAILABLE EDIBLES IN THE MANNER DESCRIBED UNTIL THE DISH IS FILLED, CONCLUDING AT LAST WITH A LAYER OF PEAS, UTILIZING EVERYTHING. BAKE THIS DISH IN THE OVEN, OR PUT IT INTO A SLOW FIRE [covering it with live coal] SO THAT IT MAY BE BAKED THOROUGHLY. [Next make a sauce of the following] PUT YOLKS OF HARD BOILED EGGS IN THE MORTAR WITH WHITE PEPPER, NUTS, HONEY, WHITE WINE AND A LITTLE BROTH; MIX AND PUT IT INTO A SAUCE PAN TO BE COOKED; WHEN [the sauce is] DONE, TURN OUT THE PEAS INTO A LARGE [silver dish] AND MASK THEM WITH THIS SAUCE WHICH IS CALLED WHITE SAUCE [7].
[1] List. Pisa farsilis; Tor. p. farsilia; Tac., G.-V. pisam farsilem—same as fartilis, from farcio—fattened, stuffed, or crammed, or as full as it can hold, metaphorically perhaps “supreme style,” “most sumptuous,” etc.
[2] This meat being fat enough, the oil seems superfluous.
[3] isicia, formerly called Greek hysitia—any fine forcemeats, cut into or cooked in tiny dumplings.