PORRIDGE AND WINE IS THUS MADE: [1] FLAVOR THE PULSE WELL WITH WINE [2] AND IMMERSE IN THE JUICE DAINTY MORSELS [3]. [1] Tor. sentence wanting in other texts. [2] Tor. _Oenogari_; G.-V. _Oenococti_. [3] Tor. _cupedias_; _copadia_. [180] SIMILAR _SIMILAM_ [1] OR FLAVOR COOKED SPELT WITH THE LIQUOR OF DAINTY PIECES OF PORK, OR CAPON [2] COOKED IN WINE [3]. [1] Tac. _inulam_; Tor. _mulam_--misreading. [2] Tor.; List. _apponis_. [3] For practical reasons we have separated the text of ℞ Nos. 179 and 180 which appears as one in the texts. [181] MILK TOAST _PULTES TRACTOGALATÆ_ [1] PUT A PINT OF MILK AND SOME WATER ON THE FIRE IN A NEW [clean] POT; BREAK ROUND BREAD INTO IT [2] DRY, STIR WELL TO PREVENT BURNING; ADD WATER AS NECESSARY [3]. [1] Tor. _pulticula tractogala_. [2] List. _tres orbiculos tractæ_; Tor. _teres sorbiculos tractæ_. _Tractum_ is a piece of pastry, a round bread or roll in this case, stale, best suited for this purpose. [3] The text continues without interruption. [182] HONEY PAP _SIMILITER_ HONEY AND MEAD ARE TREATED SIMILARLY, MIXED WITH MILK, WITH THE ADDITION OF SALT AND A LITTLE OIL. [178-183] PULSE _PULTES_ [1] [1] Tor. _Alia pulticula_. This is a verbatim repetition of ℞ No. 178. II LENTILS _LENTICULA_ [1] [183] LENTILS AND COW-PARSNIPS _LENTICULA EX SPONDYLIS SIVE FONDYLIS_ [2] PUT THE LENTILS IN A CLEAN SAUCE PAN [and cook with salt]. IN THE MORTAR CRUSH PEPPER, CUMIN, CORIANDER SEED, MINT, RUE, AND FLEA-BANE, MOISTENED WITH VINEGAR, ADD HONEY AND BROTH AND REDUCED MUST, VINEGAR TO TASTE AND PUT THIS IN A SAUCE PAN. THE COOKED COW-PARSNIPS CRUSH, HEAT [mix with the lentils] WHEN THOROUGHLY COOKED, TIE, ADD GREEN [fresh olive] OIL AND SERVE IN AN APPROPRIATE DISH [3]. [1] Tor. _De Lenticula et Castaneis_. [2] List. again: _ex spongiolis sive fungulis_. See notes to ℞ Nos. 115-120 and 431. [3] _Boletar_--a "mushroom" dish. G.-V. _in boletari_; Tac. _insuper oleum uiridem mittis_; Tor. _inuolutari_--unidentified. [184] LENTILS [1] AND CHESTNUTS _LENTICULAM DE CASTANEIS_ [2] TAKE A NEW SAUCE PAN, PLACE THEREIN THE CHESTNUTS CAREFULLY CLEANED [3] ADD WATER AND A LITTLE SODA AND PLACE ON THE FIRE TO BE COOKED. THIS DONE, CRUSH IN THE MORTAR PEPPER, CUMIN, CORIANDER SEED, MINT, RUE, LASER ROOT AND FLEA-BANE MOISTENED WITH VINEGAR, HONEY AND BROTH; ADD VINEGAR TO TASTE AND POUR THIS OVER THE COOKED CHESTNUTS, ADD OIL AND ALLOW TO BOIL. WHEN DONE CRUSH IT IN THE MORTAR [4]. TASTE TO SEE IF SOMETHING IS MISSING AND IF SO, PUT IT IN, AND AT LAST ADD GREEN [fresh virgin] OIL. [1] Lentils are omitted in this formula; therefore see the following formula. [2] Thus G.-V.; Tor. Chestnuts. [3] i.e. peeled and skinned. To do this easily, boil the chestnuts with the skin, whereupon the outer brown shell and the inner membrane are easily removed.