Cookery and Dining in Imperial Rome

by Apicius

VIII

[FOR GOOSE] [IN ANSERE]

[234] BOILED GOOSE WITH COLD APICIAN SAUCE ANSEREM ELIXUM EX IURE APICIANO FRIGIDO

CRUSH PEPPER, LOVAGE, CORIANDER SEED [1] MINT, RUE, MOISTEN WITH BROTH AND A MODERATE AMOUNT OF OIL. TAKE THE COOKED GOOSE OUT OF THE POT AND WHILE HOT WIPE IT CLEAN WITH A TOWEL, POUR THE SAUCE OVER IT AND SERVE.

[1] G.-V.; Tor. (fresh) coriander, more suited for a cold sauce.

IX

[FOR CHICKEN] [IN PULLO]

[235] RAW SAUCE FOR BOILED CHICKEN IN PULLO ELIXO IUS CRUDUM

PUT IN THE MORTAR DILL SEED, DRY MINT, LASER ROOT, MOISTEN WITH VINEGAR, FIG WINE, BROTH, A LITTLE MUSTARD, OIL AND REDUCED MUST, AND SERVE [1] [Known as] DILL CHICKEN [2].

[1] This and the preceding cold dressings are more or less variations of our modern cold dressings that are used for cold dishes of all kinds, especially salads.