With two decorated handles. Hildesheim Treas.}
I. THE CAREFUL EXPERIENCED COOK. II. MINCES. III. THE GARDENER. IV. MISCELLANEOUS DISHES. V. LEGUMES. VI. POULTRY. VII. FANCY DISHES. VIII. QUADRUPEDS. IX. SEA FOOD. X. FISH SAUCES. THE EXCERPTS OF VINIDARIUS.
[V. The Greek titles of the ten books point to a common Greek origin, indicating that Apicius is a collection of Greek monographs on various branches of cookery, specialization such as highly developed civilizations would produce. Both the literary style and the contents of the books point to different authors, as may be seen from the very repetitions of and similarities in subjects as in VI and VIII, and in IX and X. The absence of books on bread and cake baking, dessert cookery indicates that the present Apicius is not complete.]
CHAP. I. FINE SPICED WINE. HONEY REFRESHER FOR TRAVELERS. CHAP. II. ROMAN VERMOUTH. CHAP. III. ROSE WINE. VIOLET WINE. ROSE WINE WITHOUT ROSES. CHAP. IV. LIBURNIAN OIL. CHAP. V. TO CLARIFY MUDDY WINE. CHAP. VI. TO IMPROVE A BROTH WITH A BAD ODOR. CHAP. VII. TO KEEP MEATS FRESH WITHOUT SALT. TO KEEP COOKED SIDES OF PORK. CHAP. VIII. TO MAKE SALT MEATS SWEET. CHAP. IX. TO KEEP FRIED FISH. TO KEEP OYSTERS. CHAP. X. TO MAKE LASER GO A LONG WAY. CHAP. XI. TO MAKE HONEY CAKES LAST. TO MAKE SPOILED HONEY GOOD. TO TEST SPOILED HONEY. CHAP. XII. TO KEEP GRAPES. TO KEEP POMEGRANATES. TO KEEP QUINCES. TO PRESERVE FRESH FIGS. TO KEEP CITRON. TO KEEP MULBERRIES. TO KEEP POT HERBS. TO PRESERVE SORREL. TO KEEP TRUFFLES. TO KEEP HARD-SKINNED PEACHES. CHAP. XIII. SPICED SALTS FOR MANY ILLS. CHAP. XIV. TO KEEP GREEN OLIVES. CHAP. XV. CUMIN SAUCE FOR SHELLFISH. ANOTHER. CHAP. XVI. LASER FLAVOR. ANOTHER. CHAP. XVII. WINE SAUCE FOR TRUFFLES. ANOTHER. CHAP. XVIII. OXYPORUM. CHAP. XIX. HYPOTRIMA. CHAP. XX. OXYGARUM, DIGESTIVE. ANOTHER. CHAP. XXI. MORTARIA.
[1] FINE SPICED WINE _CONDITUM PARADOXUM_
THE COMPOSITION OF [this] EXCELLENT SPICED WINE [is as follows]. INTO A COPPER BOWL PUT 6 SEXTARII [1] OF HONEY AND 2 SEXTARII OF WINE; HEAT ON A SLOW FIRE, CONSTANTLY STIRRING THE MIXTURE WITH A WHIP. AT THE BOILING POINT ADD A DASH OF COLD WINE, RETIRE FROM STOVE AND SKIM. REPEAT THIS TWICE OR THREE TIMES, LET IT REST TILL THE NEXT DAY, AND SKIM AGAIN. THEN ADD 4 OZS. OF CRUSHED PEPPER [2], 3 SCRUPLES OF MASTICH, A DRACHM EACH OF [nard or laurel] LEAVES AND SAFFRON, 5 DRACHMS OF ROASTED DATE STONES CRUSHED AND PREVIOUSLY SOAKED IN WINE TO SOFTEN THEM. WHEN THIS IS PROPERLY DONE ADD 18 SEXTARII OF LIGHT WINE. TO CLARIFY IT PERFECTLY, ADD [crushed] CHARCOAL [3] TWICE OR AS OFTEN AS NECESSARY WHICH WILL DRAW [the residue] TOGETHER [and carefully strain or filter through the charcoal].