TAKE CUMIN, LOVAGE, RUE SEED, PLUMS FROM DAMASCUS [2] SOAK IN WINE, ADD HONEY MEAD AND VINEGAR, THYME AND ORIGANY TO TASTE [3].
[1] Lacking definite description of the copadia it is hard to differentiate between them and the offelæ.—Cupedia (Plaut. and Goll.), nice dainty dishes, from cupiditas, appetite, desire for dainty fare. Hence cupedinarius (Terent.) and cupediarius (Lamprid.) a seller or maker of dainties, a confectioner.
[2] Damascena; they correspond apparently to our present stewed (dried) prunes. It is inconceivable how this sauce can be white in color, but, as a condiment and if taken in small quantity, it has our full approval.
[3] G.-V. agitabis, i.e. stir the sauce with a whip of thyme and origany twigs. Cf. note to following.
[277] ANOTHER WHITE SAUCE FOR APPETIZERS ALITER JUS CANDIDUM IN COPADIIS
IS MADE THUS [1] PEPPER, THYME, CUMIN, CELERY SEED, FENNEL, RUE, MINT [2], MYRTLE BERRIES, RAISINS, RAISIN WINE, AND MEAD TO TASTE; STIR IT WITH A TWIG OF SATURY [3].
[1] Tor.
[2] G.-V., rue wanting.
[3] An ingenious way to impart a very subtle flavor. The sporadic discoveries of such very subtle and refined methods (cf. notes to ℞ No. [15]) should dispell once and for all time the old theories that the ancients were using spices to excess. They simply used a greater variety of flavors and aromas than we do today, but there is no proof that spices were used excessively. The great variety of flavors at the disposal of the ancients speaks well for the refinement of the olfactory sense and the desire to bring variety into their fare. Cf. ℞ Nos. [345], [369] and [385].