TAKE 6 SCRUPLES OF PARSLEY, OF LASER [1] JUST AS MANY, 6 OF GINGER, 5 LAUREL BERRIES, 6 SCRUPLES OF PRESERVED LASER ROOT, CYPRIAN RUSH 6, 6 OF ORIGANY, A LITTLE COSTMARY, 3 SCRUPLES OF CHAMOMILE [or pellitory], 6 SCRUPLES OF CELERY SEED, 12 SCRUPLES OF PEPPER, AND BROTH AND OIL AS MUCH AS IT WILL TAKE UP [2]. [1] G.-V. _asareos_ [?] _Asarum_, the herb foalbit, wild spikenard. [2] No directions are given for the making of this compound which are essential to insure success of this formula. Outwardly it resembles some of the commercial sauces made principally in England (Worcestershire, etc.), which are served with every roast. [268] ANOTHER [Condiment for] ROAST _ALITER ASSATURAS_ CRUSH DRY MYRTLE BERRIES WITH CUMIN AND PEPPER, ADDING HONEY ALSO BROTH, REDUCED MUST AND OIL. HEAT AND BIND WITH ROUX. POUR THIS OVER THE ROAST THAT IS MEDIUM DONE, WITH SALT; SPRINKLE WITH PEPPER AND SERVE. [269] ANOTHER ROAST [Sauce] _ALITER ASSATURAS_ 6 SCRUPLES PEPPER, 6 SCRUPLES LOVAGE, 6 SCRUPLES PARSLEY, 6 SCRUPLES CELERY SEED, 6 SCRUPLES DILL, 6 SCRUPLES LASER ROOT, 6 SCRUPLES WILD SPIKENARD [1], 6 SCRUPLES CYPRIAN RUSH, 6 SCRUPLES CARRAWAY, 6 SCRUPLES CUMIN, 6 SCRUPLES GINGER, A PINT OF BROTH AND A SPOONFUL OIL. [1] Tor. _assareos_; cf. note 1 to ℞ No. 267. [270] ROAST NECK [1] _ASSATURAS IN COLLARI_ PUT IN A BRAISIÈRE [2] AND BOIL PEPPER, SPICES, HONEY, BROTH; AND HEAT THIS WITH THE MEAT IN THE OVEN. THE NECK PIECE ITSELF, IF YOU LIKE, IS ALSO ROASTED WITH SPICES AND THE HOT GRAVY IS SIMPLY POURED OVER AT THE MOMENT OF SERVING [3]. [1] A piece of meat from the neck of a food animal, beef, veal, pork; a muscular hard piece, requiring much care to make it palatable, a "pot roast." [2] A roasting pan especially adapted for braising tough meats, with closefitting cover to hold the vapors. [3] Tor. combines this and the foregoing formula. G.-V. _siccum calidum_, for hot gravy. Perhaps a typographical error for _succum_. VI BOILED, STEWED MEATS, AND DAINTY FOOD _IN ELIXAM ET COPADIA_ [271] SAUCE FOR ALL BOILED DISHES _JUS IN ELIXAM OMNEM_ PEPPER, LOVAGE, ORIGANY, RUE, SILPHIUM, DRY ONION, WINE, REDUCED WINE, HONEY, VINEGAR, A LITTLE OIL, BOILED DOWN, STRAINED THROUGH A CLOTH AND POURED UNDER THE HOT COOKED MEATS [1]. [1] A very complicated sauce for boiled viands. Most of the ingredients are found in the Worcestershire Sauce. [272] SAUCE FOR BOILED VIANDS _JUS IN ELIXAM_ MAKE IT THUS: [Tor.] PEPPER, PARSLEY, BROTH, VINEGAR, FIG-DATES, ONIONS, LITTLE OIL, POURED UNDER VERY HOT. [273] ANOTHER _JUS IN ELIXAM_ CRUSH PEPPER, DRY RUE, FENNEL SEED, ONION, FIGDATES, WITH BROTH AND OIL. [274] WHITE [bread] [1] SAUCE FOR BOILED VIANDS _JUS CANDIDUM IN ELIXAM_