[1] It is interesting to note how the generic terms, _salacaccabia_ and _caccabina_ have degenerated here. In these formulas the terms have lost all resemblance to the former meaning, the original "salt meat boiled in a pot." Such changes are very often observed in the terminology of our modern kitchens, in every language. They make the definition of terms and the classification of subjects extremely difficult. They add much to the confusion among cooks and guests in public dining places and create misunderstandings that only an expert can explain. [2] This dish affords an opportunity for a decorative scheme by the arrangement of the various vegetables and meats in a pleasing and artistic manner, utilizing the various colors and shapes of the bits of food as one would use pieces of stone in a mosaic. Of course, such a design can be appreciated only if the chartreuse is served unmoulded, i.e. if the cook succeeds in unmoulding it without damaging the structure. III [471] BRAISED CUTLETS _OFELLAS GARATAS_ [1] PLACE THE MEAT IN A STEW PAN, ADD ONE POUND [2] OF BROTH, A LIKE QUANTITY OF OIL, A TRIFLE OF HONEY, AND THUS BRAISE [3]. [1] Derived from _garum_ or _œnogarum_, the wine sauce. These are supposed to be meat balls or cutlets prepared with garum, but the _garum_ is not mentioned in the formula. This also illustrates the interesting etymology of the word. It is not recognized in every-day ancient language because it is a typical technical term, the much complained-of _lingua culinaria_. We find, therefore, that--at least in this instance--_garum_ no longer stands for a sauce made from the fish, _garus_, but that _garum_ has become a generic term for certain kinds of sauces. Danneil renders _garatus_ with _lasaratus_, which is clearly out of place. [2] In this instance, and in several others, and also according to Sueton. Cæs. fluids were weighed. What idea could be more practical, useful and more "modern" than this? Sheer commercial greed, stubbornness, indolence have thus far made futile all efforts towards more progressive methods in handling food stuffs, particularly in the weighing of them and in selling them by their weight. Present market methods are very chaotic, and are kept purposely so to the detriment of the buyer. [3] The original: _et sic frigis_.--_Frigo_ is equivalent to frying, drying, parching; the word here has taken on a broader meaning, because the "frying" process is clearly out of question here. It appears that the terminology of _frigo_ and that of _asso_ in the next formula, has not been clearly defined. As a matter of fact, not many modern cooks today are able to give a clear definition of such terms as frying, broiling, roasting, braising, baking, which are thus subject to various interpretations.