The intricate design of the perforation denotes that this strainer was used for straining wine. Various other strainers of simpler design, with and without handles, were used in the kitchen and bakery. Ntl. Mus., Naples, 77602; Field M., 24307.} APICIUS Book II {Illustration: SLAVES OPERATING A HAND-MILL Reconstruction in Naples, in the new section of the National Museum.} {Illustration: FRUIT OR DESSERT BOWL Round bowl, fluted symmetrically, with three claw feet, resting on molded bases. Ntl. Mus., Naples, 74000; Field M., 24028.} BOOK II. MINCES _Lib. II. Sarcoptes_ [1] CHAP. I. FORCEMEATS, SAUSAGE, MEAT PUDDINGS, MEAT LOAVES. CHAP. II. HYDROGARUM, SPELT PUDDING AND ROUX [2]. CHAP. III. SOW'S MATRIX, BLOOD SAUSAGE. CHAP. IV. LUCANIAN SAUSAGE. CHAP. V. SAUSAGE. [1] Tor. _Artoptes_; Tac. _Artoptus_. This may have been derived from _artopta_--a vessel in which bread and pudding are baked. However, Sarcoptes is the better word, which is Greek, meaning "chopped meats." [2] Tac. _Ambolatum_, and so in Tor. p. 15, _De Ambolato_. Cap. IIII. cf. our note following No. 58. I [41] MINCED DISHES _ISICIA_ THERE ARE MANY KINDS OF MINCED DISHES [1] SEAFOOD MINCES [2] ARE MADE OF SEA-ONION, OR SEA CRAB-FISH, LOBSTER, CUTTLE-FISH, INK FISH, SPINY LOBSTER, SCALLOPS AND OYSTERS [3]. THE FORCEMEAT IS SEASONED WITH LOVAGE [4], PEPPER, CUMIN AND LASER ROOT. [1] Tor. Sentence wanting in other texts. V. Forcemeats, minced meats, sausage. Tor. _Hysitia_, from _Isicia_. This term is derived from _insicium_, from _salsicium_, from _salsum insicium_, cut salt meat; old French _salcisse_, _saulcisse_, modern French _saucisse_, meaning sausage. This is a confirmation of the meaning of the word _salsum_--meaning primarily salt meat, bacon in particular. It has survived in modern French terminology in _salés_ more specially _petits salés_--small rashers of bacon. _Salsum_ has caused much confusion in some later formulæ. Cf. notes to Nos. 148, 150, 152. [2] V. fish forcemeats, fish balls, fish cakes and similar preparations. [3] Scallops and oysters wanting in List. and G.-V. [4] Wanting in List. [42] CUTTLE-FISH CROQUETTES _ISICIA DE LOLLIGINE_ [1] THE MEAT IS SEPARATED FROM BONES, SKIN [and refuse] CHOPPED FINE AND POUNDED IN THE MORTAR. SHAPE THE FORCEMEAT INTO NEAT CROQUETTES [2] AND COOK THEM IN LIQUAMEN [3]. THEY ARE DISPLAYED NICELY ON A LARGE DISH. V. This formula plainly calls for fish balls braised or stewed in broth. Ordinarily we would boil the fish first and then separate the meat from the bones, shred or chop it fine, bind with cream sauce, flour and eggs; some add potatoes as a binder, and fry. [1] G.-V. _lolligine_; Tor. _loligine_, which is correctly spelled.