[1] Tac., Tor. Trophetes; probably an error in their rendering. List. Aëroptes, Greek for Fowl.
[2] The titles of these chapters and the classification is not adhered in the text of Book [VI]. The chapters are actually inscribed as follows:
Chap. [I], Ostrich; [II], Crane or Duck, Partridge, Turtle Dove, Wood Pigeon, Squab and divers birds; [III], Partridge, Heathcock (Woodcock), Turtle Dove; [IV], Wood Pigeon, Squab [Domestic Fattened Fowl, Flamingo]; [V], Sauce for divers birds; [VI], Flamingo; [VII], In Order That Birds May Not Be Spoiled; [VIII], Goose; [IX], Chicken.
I
OSTRICH IN STRUTHIONE
[210] BOILED OSTRICH IN STRUTHIONE ELIXO
[A stock in which to cook ostrich] PEPPER, MINT, CUMIN, LEEKS [1], CELERY SEED, DATES, HONEY, VINEGAR, RAISIN WINE, BROTH, A LITTLE OIL. BOIL THIS IN THE STOCK KETTLE [with the ostrich, remove the bird when done, strain the liquid] THICKEN WITH ROUX. [To this sauce] ADD THE OSTRICH MEAT CUT IN CONVENIENT PIECES, SPRINKLE WITH PEPPER. IF YOU WISH IT MORE SEASONED OR TASTY, ADD GARLIC [during coction].
[1] G.-V. Cuminum; Tor. C., porrum, which is more likely.
[211] ANOTHER OSTRICH STEW ALITER [in] STRUTHIONE ELIXO
PEPPER, LOVAGE, THYME, ALSO SATURY, HONEY, MUSTARD, VINEGAR, BROTH AND OIL.