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previous: Book V This webpage reproduces a Book of the De Re Coquinaria of Apicius published byWalter M. Hill,1936 The text is in the public domain. This text has not yet been proofread. If you find a mistake though, please let me know! next: Book VII

Apicius
De Re Coquinaria

 p141 Book VI. Fowl
Liber VI. Aëropetes⁠1

I
Ostrich
In struthione

210 Boiled Ostrich
In Struthione elixo

A stock in which to cook ostrich: pepper, mint, cumin, leeks,⁠1 celery seed, dates, honey, vinegar, raisin wine, broth, a little oil. Boil this in the stock kettlewith the ostrich, remove the bird when done, strain theliquid thicken with roux.To this sauce add the ostrich meat cut in convenient pieces, sprinkle p142 with pepper. If you wish it more seasoned or tasty, add garlicduring coction.

211 Another Ostrich Stew
Aliterin struthione elixo

Pepper, lovage, thyme, also satury, honey, mustard, vinegar, broth and oil.

II
Crane, Duck, Partridge, Dove, Wood Pigeon, Squab, and Divers Birds
In grue vel anate perdice turture palumbo columbo et diversis avibus

212 Crane or Duck
Gruem vel anatem

Washthe fowl and dress it nicely⁠1 put in a stew pot, add water, salt and dill, parboil⁠2 so as to have them half done, until the meat is hard, remove them, put them in a sauce panto be finished by braising with oil, broth, a bunch of origany and coriander; when nearly done, add a little reduced must, to give it color. Meanwhile crush pepper, lovage, cumin, coriander, laser root, ruemoistened with reduced wine and some honey, add some of the fowl broth⁠3 to it and vinegar to taste; emptythe sauce into a sauce pan, heat, bind with roux, andstrain the sauce over the fowl in an entrée dish.

 p143 213 Another Way of Cooking Crane, Duck or Chicken
Aliter in gruevel in anate vel in pullo

Pepper, shallots, lovage, cumin, celery seed, prunes or Damascus plums stones removed, fresh must, vinegar,⁠1 broth, reduced must and oil. Boil the crane; while cooking it take care that its head is not touched by the water but that it remains without. When the crane is done, wrap it in a hot towel, and pull the head off so that the sinews follow in a manner that the meat and the bones remain; for one cannot enjoy the hard sinews.⁠2

214 Crane or Duck with Turnips
Gruem vel anatem ex rapis⁠1

Take out(remove entrails),⁠2 clean wash and dressthe bird and parboil⁠2 it in water with salt and dill. Next prepared turnips and cook them in water which is to be squeezed out.⁠3 Take them out of the pot and wash them again.⁠4 And put into a sauce pan the duck with oil, broth, a bunch of leeks and coriander; the turnips cut into small pieces; these put on top of theduck in order to finish cooking. When half done, to give it color, add reduced must. The sauce is prepared separately: pepper, cumin, coriander, laser root moistened with vinegar and diluted with its own brothof the fowl; bring this to a boiling point, thicken with roux.In a deep dish arrange the duck on top of the turnips; strain the sauce over it, sprinkle with pepper and serve.

215 AnotherSauce for Crane or Duck
Aliter in gruem vel anatem elixam

Pepper, lovage, cumin, dry coriander, mint, origany, pine nuts, dates, broth, oil, honey, mustard and wine.⁠1

216 Roast Crane or Duck
Aliter gruem vel anatem assam

Pour overthe roast bird this gravy: crush pepper, lovage, origany with broth, honey, a little vinegar and oil; boil it well, thicken with roux, strain. In this sauce place small pieces of parboiled pumpkin or colocasium⁠1 so that they are finished in the sauce; also cook with it chicken feet and gibletsall of which serve in a chafing dish, sprinkle with fine pepper and serve.

217 Boiled Crane or Duck in Another Manner
Aliter in grue vel anate elixa

Pepper, lovage, celery seed, rocket, or coriander, mint, dates, honey, vinegar, broth, reduced must and mustard. Likewise used for fowl roastbraised in the pot.

 p145 III
Ways to prepare Partridge, Heath-cock or Woodcock,
and Boiled Turtle-dove
In perdice et attagena et in turture elixis

218 Partridge
In perdice

Pepper, lovage, celery seed, mint, myrtle berries, also raisins, honey,⁠1 wine, vinegar, broth, and oil. Use it cold.⁠2 The partridge is scalded with its feathers, and while wet the feathers are taken off;the hairº singed it is then cooked in its own juicebraised and when done will not be hard if care is takento baste it. Should it remain hardif it is old you must continue to cook it until it is tender.

219 Sauce for Partridge, Heath-cock and Turtle-dove
In perdice et attagena et in turture

Pepper, lovage, mint, rue seed, broth, pure wine, and oil, heated.

IV
Wood Pigeons, Squabs, Fattened Fowl, Flamingo
In palumbis columbis avibus in altile et in fenicoptero

220º

For roasts; pepper, lovage, coriander, carraway, shallots, mint, yolks of egg, dates, honey, vinegar, broth, oil and wine.

221 AnotherSauce for BoiledBirds
Aliter in elixis

To the boiled fowl add⁠1 pepper, carraway, celery seed, parsley, condiments, mortaria,⁠2 dates, honey, vinegar, wine, oil and mustard.

 p146 222 AnotherSauce
Aliter

Pepper, lovage, parsley, celery seed, rue, pine nuts, dates, honey, vinegar, broth, mustard and a little oil.

223 AnotherSauce
Aliter

Pepper, lovage, laser, wine⁠1 moistened with broth. Add wine and broth to taste. Mask the wood pigeon or squab with it. Sprinkle with pepper⁠2 and serve.

V

224 Sauce for Different Birds
Ius in diversis avibus

Pepper, dry cumin, crushed. Lovage, mint, seedless raisins or Damascus plums, little honey, myrtle wine to taste, vinegar, broth, and oil. Heat and whip it well with celery and satury.⁠1

225 Another Sauce for Fowl
Aliter ius in avibus

Pepper, lovage, parsley, dry mint, fennel blossoms⁠1 moistened with wine; add roasted nuts from Pontus⁠2 or almonds, a little honey, wine, vinegar, and broth to taste. Put oil in a pot, and heat and stir the sauce, adding green celery seed, cat-mint; carve the fowl and cover with the sauce.⁠3

226 White Sauce for Boiled Fowl
Ius candidum in avem elixam

Pepper, lovage, cumin, celery seed, toasted nuts from Pontus, or almonds, also shelled pine nuts, honey,⁠1 a little broth, vinegar and oil.

 p147 227 Green Sauce for Fowl
Ius viride in avibus

Pepper, carraway, Indian spikenard, cumin, bay leaves, all kinds of green herbs, dates, honey, vinegar, wine, little broth, and oil.

228 White Sauce for Boiled Goose
Ius candidum in ansere elixo

Pepper, carraway, cumin, celery seed, thyme, onion, laser root, toasted nuts, honey, vinegar, broth and oil.⁠1

229 Treatment of Strong Smelling Birds of every Description
Ad aves hircosas⁠1a omni genere

For birds of all kinds that have a goatish⁠1b smell⁠2 pepper, lovage, thyme, dry mint, sage, dates, honey, vinegar, wine, broth, oil, reduced must, mustard. The birds will be more luscious and nutritious, and the fat preserved, if you envelop them in a dough of flour and oil and bake them in the oven.⁠3

 p148 230 Another Treatment of Odor
Aliud contra uirosum odorem

If the birds smell,⁠1 stuff the inside with crushed fresh olives, sew upthe aperture and thus cook, then retire the cooked olives.

VI

231 For Flamingoand Parrot
In phoenicoptero

Scald⁠1 the flamingo, wash and dress it, put it in a pot, add water, salt, dill, and a little vinegar, to be parboiled. Finish cooking with a bunch of leeks and coriander, and add some reduced must to give it color. In the mortar crush pepper, cumin, coriander, laser root, mint, rue, moisten with vinegar, add dates, and the fond of the braised bird, thicken,strain, cover the bird with the sauce and serve. Parrot is prepared in the same manner.

232 Another Way
Aliter

Roast the bird. Crush pepper, lovage, celery seed,')"onMouseOut="nd();">sesame,⁠1 parsley, mint, shallots, dates, honey, wine, broth, vinegar, oil, reduced must to taste.

VII

233 To Prevent Birds from Spoiling
Aves omnes ne liquescant

Scalded with the feathers birds will not always be juicy; it is better to first empty them through the neck and steam them suspended over a kettle with water.⁠1

 p149 VIII
For Goose
In ansere

234 Boiled Goose with Cold Apician Sauce
Anserem elixum ex iure Apiciano frigido

Crush pepper, lovage, coriander seed,⁠1 mint, rue, moisten with broth and a moderate amount of oil. Take the cooked goose out of the pot and while hot wipe it clean with a towel, pour the sauce over it and serve.

IX
For Chicken
In pullo

235 Raw Sauce for Boiled Chicken
In pullo elixo ius crudum

Put in the mortar dill seed, dry mint, laser root, moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must, and serve.⁠1Known as dill chicken.⁠2

236 Another Chicken
Aliter pullus⁠1

A little honey is mixed with broth; the cooked[parboiled] chicken is cleaned(skin taken off, sinews, etc., removed), the carcass dried with a towel, quartered, the pieces immersed in broth⁠2 so that the savour penetrates thoroughly. Fry the piecesin the pan. Pour over their own gravy, sprinkle with pepper, serve.

 p150 237 Chicken Parthian Style
Pullum Parthicum⁠1

Dress the chicken carefully⁠2 and quarter it. Crush pepper, lovage and a little carraway⁠3 moistened with broth, and add wine to taste.After frying place the chicken in an earthen dish,⁠4 pour the seasoning over it, add laser and wine.⁠5 Let it assimilate with the seasoning and braise the chicken to a point. When done sprinkle with pepper and serve.

238 Chicken Sour
Pullum oxyzomum

A good-sized glass of oil, a smaller glass of broth, and the smallest measure of vinegar, 6 scruples of pepper, parsley and a bunch of leeks.

239 Guinea Hen
Pullum Numidicum

Prepare⁠1 the chickenas usual; parboil it; clean it⁠2 seasoned with laser and pepper, and fryin the pan; next crush pepper, cumin, coriander seed, laser root, rue, fig dates and nuts, moistened with vinegar, honey, broth and oil to taste.⁠3 When boiling thicken with roux, strain, pour over the chicken, sprinkle with pepper and serve.

240 Chicken with Laser
Pullum laseratum

Dress the chicken carefully.⁠1 Clean, garnish⁠2 and place in an earthen casserole. Crush pepper, lovage, laser moistened with wine⁠3 add broth and wine to taste, and put this on the fire; when done serve with pepper sprinkled over.

241 Roast Chicken
Pullum paroptum⁠1

A little laser, 6 scruples of pepper, a glass of oil, a glass of broth, and a little parsley.

242 Boiled Chicken in its own Broth
Pullum elixum ex iure suo

Crush pepper, cumin, a little thyme, fennel seed, mint, rue, laser root, moistened with vinegar, add fig dates;⁠1 work well and make it savory with honey, vinegar, broth and oil to taste: the boiled chicken properly cleaned and driedwith the towel is masked with this sauce.⁠2

243 Chicken and Pumpkin
Pullum elixum cum cucurbitis elixis

To the above described dressing add mustard, pour over⁠1 and serve.

 p152 244 Chicken and Dasheens⁠1
Pullum elixum cum colocasiis elixis

The above sauce is also used for this dish. Stuff the chicken withpeeled dasheens andstoned green olives, though not too much, so that the dressing may have room for expansion, to prevent bursting while the chicken is being cooked in the pot. Hold it down with a small basket, lift it up frequently⁠2 and handle carefully so that the chicken does not burst.⁠3

245 Chicken à la Varus⁠1
Pullus Vardanus

Cook the chicken in this stock: broth, oil, wine, a bunch of leeks, coriander, satury; when done, crush pepper, nuts with 2 glasses of water⁠2 and the juice of the chicken. Retire the bunches of greens, add milk to taste. The things crushed in the mortar add to the chicken and cook it together: thicken the sauce with beaten whites of egg⁠3 and pour the sauce over the chicken. This is called "white sauce."

246 Chicken à la Fronto⁠1
Pullum Frontonianum

A half-cooked chicken marinaded in apickle of broth, mixed with oil, to which is added a bunch of dill, leeks, satury and green coriander. Finish it in this broth. When done, take the chicken out⁠2 dress it nicely on a dish, pour over thesauce, colored with reduced must, sprinkle with pepper and serve.

247 Creamed Chicken with Paste⁠1
Pullus tractogalatus⁠2

Cook the chickenas follows, in broth, oil, with wine added, to which add a bunch of coriander andgreen onions. When done take it out,⁠3 strain and save the broth, and put it in a new sauce pan, add milk and a little salt, honey and a pint⁠4 of water, that is, a third part: place it back on a slow fire to simmer. Finally breakthe paste,⁠1 put it little by little intothe boiling broth stirring well so it will not burn. Put the chicken in, either whole or in pieces;⁠5 dish it out in a deep dish. This cover with the following sauce:⁠6 pepper, lovage, origany, moistened with honey and a little reduced must. Add some of thechicken broth, heat in a small sauce pan and when it boils thicken with roux⁠7 and serve.

248 Stuffed Chickenor Pig
Pullus farsilis⁠1

Empty the chicken through the aperture of the neck so that none of the entrails remain. Crush pepper, lovage, ginger, cut meat,⁠2 cooked spelt; besides crush brains cooked in thechicken broth, break eggs and mix all together in order to make a solid dressing; add broth to taste and a little oil, whole pepper, plenty of nuts. With this dressing stuff either a chicken or a suckling pig, leaving enough room for expansion.⁠3

249 Stuffed Capon Likewise
Similiter in capo facies⁠1

The capon is stuffed in a similar way but is cooked with all the bones removed.⁠2

250 Chicken and Cream Sauce⁠1
Pullus leucozomus⁠2

Take a chicken and prepare it as above. Empty it through the')"onMouseOut="nd();">aperture of the neck so that none of the entrails remain. Takea little water⁠3 and plenty of Spanish oil, stir, cook together until all moisture is evaporated.⁠4 When this is done take the chicken out, so that the greatest possible p155 amount of oil remains behind.⁠5 Sprinkle with pepper and serve.⁠6

End of Book VI
explicit trophetes Apicii. Liber sextus[Tac.]

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