Again, as might be expected, the medicinal character of the formula inspires the medieval doctors to profound meditation and lively debate.

Cf. ℞ Nos. [34] and [108].

XIX

[112] CARDOONS CARDUI

CARDOONS [are eaten with a dressing of] BRINY BROTH, OIL, AND CHOPPED [hard] EGGS.

V. Precisely as we do today: French dressing and hard boiled eggs. We do not forget pepper, of course. Perhaps the ancient “briny broth” contained enough of this and of other ingredients, such as fine condiments and spices to make the dressing perfect.

[113] ANOTHER [Dressing for] CARDOONS ALITER CARDUOS

RUE, MINT, CORIANDER, FENNEL—ALL GREEN—FINELY CRUSHED; ADD PEPPER, LOVAGE, AND [1] BRINE AND OIL [2].

[1] Tac. and Tor. vel.; List., Sch., G.-V. mel—honey—which would spoil this fine vinaigrette or cold fines herbes dressing. However, even nowadays, sugar is quite frequently added to salad dressings.

[2] Gollmer claims that this dressing is served with cooked cardoons, the recipe for which follows below. This is wanting in Tor.