WHITE SAUCE FOR BOILED DISHES IS MADE THUS: [2] PEPPER, BROTH, WINE, RUE, ONIONS, NUTS, A LITTLE SPICE, BREAD SOAKED TO THE SATURATION POINT, OIL, WHICH IS COOKED AND SPREAD UNDER [the meat]. [1] Our present bread sauce, somewhat simpler, but essentially the same as the Apician sauce, is very popular with roast partridge, pheasant and other game in England. [2] Tor. sentence wanting in other texts. [275] ANOTHER WHITE SAUCE FOR BOILED VIANDS _ALITER JUS CANDIDUM IN ELIXAM_ ANOTHER WHITE SAUCE FOR BOILED DISHES CONTAINS: [1] PEPPER, CARRAWAY, LOVAGE, THYME, ORIGANY, SHALLOTS, DATES, HONEY, VINEGAR, BROTH AND OIL. [276] WHITE SAUCE FOR DAINTY FOOD _IN COPADIIS _[1]_ JUS ALBUM_ TAKE CUMIN, LOVAGE, RUE SEED, PLUMS FROM DAMASCUS [2] SOAK IN WINE, ADD HONEY MEAD AND VINEGAR, THYME AND ORIGANY TO TASTE [3]. [1] Lacking definite description of the _copadia_ it is hard to differentiate between them and the _offelæ_.--_Cupedia_ (Plaut. and Goll.), nice dainty dishes, from _cupiditas_, appetite, desire for dainty fare. Hence _cupedinarius_ (Terent.) and _cupediarius_ (Lamprid.) a seller or maker of dainties, a confectioner. [2] _Damascena_; they correspond apparently to our present stewed (dried) prunes. It is inconceivable how this sauce can be white in color, but, as a condiment and if taken in small quantity, it has our full approval. [3] G.-V. _agitabis_, i.e. stir the sauce with a whip of thyme and origany twigs. Cf. note to following. [277] ANOTHER WHITE SAUCE FOR APPETIZERS _ALITER JUS CANDIDUM IN COPADIIS_ IS MADE THUS [1] PEPPER, THYME, CUMIN, CELERY SEED, FENNEL, RUE, MINT [2], MYRTLE BERRIES, RAISINS, RAISIN WINE, AND MEAD TO TASTE; STIR IT WITH A TWIG OF SATURY [3]. [1] Tor. [2] G.-V., rue wanting. [3] An ingenious way to impart a very subtle flavor. The sporadic discoveries of such very subtle and refined methods (cf. notes to ℞ No. 15) should dispell once and for all time the old theories that the ancients were using spices to excess. They simply used a greater variety of flavors and aromas than we do today, but there is no proof that spices were used excessively. The great variety of flavors at the disposal of the ancients speaks well for the refinement of the olfactory sense and the desire to bring variety into their fare. Cf. ℞ Nos. 345, 369 and 385. [278] SAUCE FOR TIDBITS _JUS IN COPADIIS_ PEPPER, LOVAGE, CARRAWAY, MINT, LEAVES OF SPIKENARD (WHICH THE GREEKS CALL "NARDOSACHIOM") [_sic!_] [1] YOLKS, HONEY, MEAD, VINEGAR, BROTH AND OIL. STIR WELL WITH SATURY AND LEEKS [2] AND TIE WITH ROUX. [1] Tor. [_sic!_] _spicam nardi_--sentence wanting in other texts. G.-V. _nardostachyum_, spikenard. [2] A fagot of satury and leeks! Cf. notes to ℞ Nos. 276 and 277. [279] WHITE SAUCE FOR TIDBITS _JUS ALBUM IN COPADIIS_