[4] List. _minimum_; Tor. _heminam_; Sch. _eminam_. See Measures. The noodle paste should be cooked separately in the water. [5] List. _vel carptum_, which is correct. Tor. _vel careotam_, out of place here. [6] This sauce seems to be superfluous. Very likely it is a separate formula for a sauce of some kind. [7] Seems superfluous, too. The noodle paste in the chicken gravy makes it sufficiently thick. [248] STUFFED CHICKEN [OR PIG] _PULLUS FARSILIS_ [1] 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 THE [chicken] 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]. [1] Tor. _fusilis_. [2] Preferably raw pork or veal. [3] A most sumptuous dressing; it compares favorably with our popular stale bread pap usually called "chicken dressing." [249] STUFFED CAPON LIKEWISE _SIMILITER IN CAPO FACIES_ [1] THE CAPON IS STUFFED IN A SIMILAR WAY BUT IS COOKED WITH ALL THE BONES REMOVED [2]. [1] Sch. _in capso_. May be interpreted thus: Cooked in an envelope of caul or linen, in which case it would correspond to our modern galantine of chicken. [2] Tor. _ossibus eiectis_; Hum. _omnibus e._; i.e. all the entrails, etc., which is not correct. The bones must be removed from the capon in this case. [250] CHICKEN AND CREAM SAUCE [1] _PULLUS LEUCOZOMUS_ [2] TAKE A CHICKEN AND PREPARE IT AS ABOVE. EMPTY IT THROUGH THE APERTURE OF THE NECK SO THAT NONE OF THE ENTRAILS REMAIN. TAKE [a little] WATER [3] 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 AMOUNT OF OIL REMAINS BEHIND [5] SPRINKLE WITH PEPPER AND SERVE [6]. [1] The ancient version of Chicken à la Maryland, Wiener Backhähndl, etc. [2] Tor. _Leocozymus_; from the Greek _leucozomos_, prepared with white sauce. The formula for the cream sauce is lacking here. Cf. ℞ No. 245. [3] The use of water to clarify the oil which is to serve as a deep frying fat is an ingenious idea, little practised today. It surely saves the fat or oil, prevents premature burning or blackening by frequent use, and gives a better tasting _friture_. The above recipe is a mere fragment, but even this reveals the extraordinary knowledge of culinary principles of Apicius who reveals himself to us as a master of well-understood principles of good cookery that are so often ignored today. Cf. Note 5 to ℞ No. 497.