[Boil the] SPROUTS; [1] [season with] CUMIN [3], SALT, WINE AND OIL; IF YOU LIKE [add] PEPPER, LOVAGE, MINT, RUE, CORIANDER; THE TENDER LEAVES OF THE STALKS [stew] IN BROTH; WINE AND OIL BE THE SEASONING. [1] Including, perhaps, cauliflower and broccoli. [2] List. _Cimæ & Coliculi. Nunc crudi cum condimentis nunc elixati inferentur._ Served sometimes raw with dressing, sometimes boiled. [3] Cumin or carraway seed is still used today in the preparation of the delicious "Bavarian" cabbage which also includes wine and other spices. [88] ANOTHER WAY _ALITER_ CUT THE STALKS IN HALF AND BOIL THEM. THE LEAVES ARE MASHED AND SEASONED WITH CORIANDER, ONION, CUMIN, PEPPER, RAISIN WINE, OR CONDENSED WINE AND A LITTLE OIL. Very sensible way of using cabbage stalks that are usually thrown away. Note the almost scientific procedure: the stalks are separated from the leaves, split to facilitate cooking; they are cooked separately because they require more time than the tender greens. Our present method appears barbarous in comparison. We quarter the cabbage head, and either boil it or steam it. As a result either the tender leaves are cooked to death or the stems are still hard. The overcooked parts are not palatable, the underdone ones indigestible. Such being the case, our boiled cabbage is a complete loss, unless prepared the Apician way. [89] ANOTHER WAY _ALITER_ THE COOKED [1] STALKS ARE PLACED IN A [baking] DISH; MOISTEN WITH STOCK AND PURE OIL, SEASON WITH CUMIN, SPRINKLE [2] WITH PEPPER, LEEKS, CUMIN, AND GREEN CORIANDER [all] CHOPPED UP. [1] Tor. _Coliculi assati_--_sauté_, fried; (Remember: _Choux de Bruxelles sauté_) List. _elixati_--boiled. G.-V. _Cauliculi elixati_. [2] Tor. _Superasperges_; G.-V. _piper asperges_. Sounds like a salad of cooked cabbage. The original leaves us in doubt as to the temperature of the dish. [90] ANOTHER WAY _ALITER_ THE VEGETABLE, SEASONED AND PREPARED IN THE ABOVE WAY IS STEWED WITH PARBOILED LEEKS. [91] ANOTHER WAY _ALITER_ TO THE SPROUTS OR STALKS, SEASONED AND PREPARED AS ABOVE, ARE ADDED GREEN OLIVES WHICH ARE HEATED LIKEWISE. [92] ANOTHER WAY _ALITER_ PREPARE THE SPROUTS IN THE ABOVE WAY, COVER THEM WITH BOILED SPELT AND PINE NUTS [1] AND SPRINKLE [2] WITH RAISINS. [1] The nuts should not astonish us. The French today have a delicious dish, _Choux de Bruxelles aux Marrons_--Brussels Sprouts with Chestnuts. Sprouts and chestnuts are, of course, cooked separately; the lightly boiled sprouts are _sauté_ in butter; the chestnuts parboiled, peeled, and finished in stock with a little sugar or syrup, tossed in butter and served in the center of the sprouts. The Apician formula with cereal and raisins added is too exotic to suit our modern taste, but without a question is a nutritious dish and complete from a dietetic point of view.