[1] It appears that the binding should be done before the stew is dished out; but this sentence illustrates the consummate art of Apicius. The good cook carefully separates the meat (as it is cooked) from the sauce, eliminates impurities, binds and strains it and puts the meat back into the finished sauce. This is the ideal way of making a stew which evidently was known to Apicius.
[357] ANOTHER LAMB STEW ALITER HÆDINAM SIVE AGNINAM EXCALDATAM
ADD TO THE PARBOILED MEAT THE RAW HERBS THAT HAVE BEEN CRUSHED IN THE MORTAR AND COOK IT. GOAT MEAT IS COOKED LIKEWISE.
[358] BROILED KID OR LAMB STEAK HÆDUM SIVE AGNUM ASSUM
KID AFTER BEING COOKED IN BROTH AND OIL IS SLICED AND MARINATED [1] WITH CRUSHED PEPPER, LASER, BROTH AND A LITTLE OIL. IT IS THEN GRILLED ON THE BROILER AND SERVED WITH GRAVY. SPRINKLE WITH PEPPER AND SERVE UP.
[1] The marinade is used to make the gravy.
[359] ROAST KID OR LAMB ALITER HÆDUM SIVE AGNUM ASSUM
[LET US ROAST THE KID OR LAMB, ADDING] [1] HALF AN OUNCE OF PEPPER, 6 SCRUPLES OF FOALBIT [2] A LITTLE GINGER, 6 SCRUPLES OF PARSLEY, A LITTLE LASER, A PINT OF BEST BROTH AND A SPOONFUL OIL [3].
[1] Tor.
[2] Asarum; Tor. aseros; List. asareos—the herb foalbit, foalfoot, wild spikenard.