III
[59] A DISH OF SOW’S MATRIX VULVULÆ BOTELLI [1]
ENTRÉES [2] OF SOW’S MATRIX [3] ARE MADE THUS: CRUSH PEPPER AND CUMIN WITH TWO SMALL HEADS OF LEEK, PEELED, ADD TO THIS PULP RUE, BROTH [and the sow’s matrix or fresh pork] CHOP, [or crush in mortar very fine] THEN ADD TO THIS [forcemeat] INCORPORATING WELL PEPPER GRAINS AND [pine] NUTS [4] FILL THE CASING [5] AND BOIL IN WATER [with] OIL AND BROTH [for seasoning] AND A BUNCH OF LEEKS AND DILL.
[1] G.-V. Vulvulæ Botelli; Sch. Vulvulæ isiciata; Tor. De Vulvulis et botellis. See note No. 3.
[2] V. “Entrées” out of respect for the ancients who used them as such; today we would class such dishes among the “hors d’œuvres chauds.”
[3] V. Vulvula, dim. for vulva, sow’s matrix. Cf. [vulva] in dictionary. Possible, also possible that volva is meant—a meat roll, a croquette.
[4] V. Combinations of chopped nuts and pork still in vogue today; we use the green pistachios.
[5] V. The casings which were filled with this forcemeat may have been the sow’s matrices, also caul. The original is vague on the point.
[60] LITTLE SAUSAGE BOTELLUM [1]
BOTELLUM IS MADE OF [2] HARD BOILED YOLKS OF EGG [3] CHOPPED PIGNOLIA NUTS, ONION AND LEEKS, RAW GROUND PINE [4] FINE PEPPER, STUFF IN CASINGS AND COOK IN BROTH AND WINE [5].