TAKE OUT [remove entrails, [2]] CLEAN WASH AND DRESS [the bird] AND PARBOIL [2] IT IN WATER WITH SALT AND DILL. NEXT PREPARE 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 THE [duck] 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 BROTH [of 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. [1] Duck and Turnips, a dish much esteemed on the Continent today. Only few prepare it correctly as does Old Apicius; hence it is not popular with the multitude. [2] Tac., Tor. _excipies_; Hum. _legendum: ex rapis_. [3] G.-V. _ut exbromari possint_; Tor. _expromi_; Hum. _expromari_; all of which does not mean anything. To cook the turnips so that they can be squeezed out (_exprimo_, from _ex_ and _premo_) is the proper thing to do from a culinary standpoint. [4] The turnips are cooked half, the water removed, and finished with the duck, as prescribed by Apicius. It is really admirable to see how he handles these food materials in order to remove any disagreeable flavor, which may be the case both with the turnips (the small white variety) and the duck. Such careful treatment is little known nowadays even in the best kitchens. Cf. Note 2 to ℞ No. 212. [215] ANOTHER [SAUCE 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]. [1] Supposedly the ingredients for a sauce in which the parboiled fowl is braised and served. [216] ROAST CRANE OR DUCK _ALITER GRUEM VEL ANATEM ASSAM_ POUR OVER [the 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 COLOCASIUM [1] SO THAT THEY ARE FINISHED IN THE SAUCE; ALSO COOK WITH IT CHICKEN FEET AND GIBLETS (all of which) SERVE IN A CHAFING DISH, SPRINKLE WITH FINE PEPPER AND SERVE. [1] Cf. ℞ Nos. 74, 216, 244, 322. [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 ROAST [braised] IN THE POT. 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_