[1] V. Botelli, or botuli, are sausage of various kind; (French, Boudin, English, Pudding). Originally made of raw blood, they are in fact, miniature blood sausage. The absence of meat in the present formula makes me believe that it is not complete, though hard boiled yolk when properly seasoned and mixed with the right amount of fat, make a tasty forcemeat for sausage.
[2] Tor. Botellum sic fades ex oui; Sch. and G.-V. sex ovi—the number of eggs is immaterial.
[3] Dann. Calf’s Sweetbreads.
[4] Goll. Thus crudum—raw blood. Thus or tus is either frankincense or the herb, ground-pine. Dann. Rosemary. Hum. Thus crudum lege jus crudum—jus or broth which would make the forcemeat soft. There is no reason for changing “thus” into “jus!”
[5] G.-V. Adicies liquamen et vinum, et sic coques. Tor. & vino decoquas.
IV
[61] LUCANIAN SAUSAGE LUCANICÆ
LUCANIAN SAUSAGE [or meat pudding] ARE MADE SIMILAR TO THE ABOVE: CRUSH PEPPER, CUMIN, SAVORY, RUE, PARSLEY, CONDIMENT, LAUREL BERRIES AND BROTH; MIX WITH FINELY CHOPPED [fresh Pork] AND POUND WELL WITH BROTH. TO THIS MIXTURE, BEING RICH, ADD WHOLE PEPPER AND NUTS. WHEN FILLING CASINGS CAREFULLY PUSH THE MEAT THROUGH. HANG SAUSAGE UP TO SMOKE.
V. Lister’s interesting remarks about the makers of these sausages are given in the dictionary. Cf. [Longano].