FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS [2] OF WINTER WHEAT AND DILUTED WITH WINE. FLAVOR LIGHTLY WITH PEPPER AND BROTH AND IF YOU LIKE ADD A MODERATE QUANTITY OF [myrtle] BERRIES ALSO CRUSHED, AND AFTER YOU HAVE ADDED CRUSHED NUTS AND PEPPER [3] SHAPE THE FORCEMEAT INTO SMALL ROLLS, WRAP THESE IN CAUL, FRY, AND SERVE WITH WINE GRAVY. [1] Wanting in Lister. [2] Fine wheat flour, cream of wheat. [3] Either pepper corns or allspice. The original leaves us in doubt as to the kind of meat to be used, if any. II [48] DUMPLINGS OF PHEASANT _ISICIA PLENA_ [Lightly roast choice] FRESH PHEASANTS [cut them into dice and mix these with a] STIFF FORCEMEAT MADE OF THE FAT AND THE TRIMMINGS OF THE PHEASANT, SEASON WITH PEPPER, BROTH AND REDUCED WINE, SHAPE INTO CROQUETTES OR SPOON DUMPLINGS, AND POACH IN HYDROGARUM [water seasoned with garum, or even plain salt water]. [49] DUMPLINGS AND HYDROGARUM _HYDROGARATA ISICIA_ CRUSH PEPPER, LOVAGE AND JUST A SUSPICION OF PELLITORY, MOISTEN WITH STOCK AND WELL WATER, ALLOW IT TO DRAW, PLACE IT IN A SAUCE PAN, BOIL IT DOWN, AND STRAIN. POACH YOUR LITTLE DUMPLINGS OF FORCEMEAT IN THIS LIQUOR AND WHEN THEY ARE DONE SERVE IN A DISH FOR ISICIA, TO BE SIPPED AT THE TABLE. [50] CHICKEN FORCEMEAT _ISICIA DE PULLO_ [Raw] CHICKEN MEAT, 1 LB. OF DARNEL [1] MEAL, ONE QUARTER PINT OF STOCK AND ONE HALF OUNCE OF PEPPER. [1] Tor. _lolæ floris_; Hum.-List. and G.-V. _olei floris_--virgin olive oil?--first choice flour? Goll. olive (violet?) flowers; Dann. Olive oil. The suggestion of oil is plausible because of the lack of fat in chicken meat, but the quantity--1 lb.--is out of question. Moreover, the binder would be lacking. This is found in the Torinus rendering. His _lolæ floris_ should read _lolii_--from _lolium_--darnel rye grass or ray grass which was supposed to have intoxicating qualities, injurious to the eye sight.--Ovid and Plautus. The seeds of this grass were supposed to possess narcotic properties but recent researches have cast doubt upon this theory. A little butter, fresh cream and eggs are the proper ingredients for chicken forcemeat. Any kind of flour for binding the forcemeat would cheapen the dish. Yet some modern forcemeats (sausage) contain as much as fifty percent of some kind of meal. The most effective is that of the soya bean which is not starchy. [51] CHICKEN BROTH ANOTHER STYLE _ALITER DE PULLO_ CHICKEN MEAT, 31 PEPPERCORNS CRUSHED, 1 CHOENIX [1] FULL OF THE VERY BEST STOCK, A LIKE AMOUNT OF BOILED MUST AND ELEVEN MEASURES [2] OF WATER. [Put this in a sauce pan] PLACE IT UPON THE FIRE TO SEETH AND EVAPORATE SLOWLY. [1] V. 2 _sextarii_; Tor. _chœnicem, cenlicem_; List. _calicem_. [2] _chœnices_?--left in doubt.