[2] Reference to wine wanting in Tor. We add that the asparagus should be cooked before crushing. [134] A DISH OF FIELD VEGETABLES _PATINA EX RUSTICIS_ [1] BY FOLLOWING THE ABOVE INSTRUCTIONS YOU MAY MAKE [2] A PIE OF FIELD VEGETABLES, OR OF THYME [3] OR OF GREEN PEPPERS [4] OR OF CUCUMBERS OR OF SMALL TENDER SPROUTS [5] SAME AS ABOVE, OR, IF YOU LIKE, MAKE ONE UNDERLAID WITH BONELESS PIECES OF FISH OR OF CHICKEN [combined with any of the above vegetables] [6]. [1] Tor. _Patina ex oleribus agrestibus_. [2] Tor. wanting in other texts. [3] Sch., G.-V. _tamnis_--wild wine; List. _cymis cuminis_; Lan., Tac. _tinis_; Vat. Ms. _tannis_. Thyme is hardly likely to be the chief ingredient of such a dish; the chances are it was used for flavoring and that the above enumerated vegetables were combined in one dish. [4] List., G.-V., Goll.--mustard; Dann. green mustard. Tor. _sive pipere viridi_--green peppers, which we accept as correct, gastronomically at least. [5] Goll., Dann. cabbage, the originals have _coliculis_--small tender sprouts on the order of Brussels sprouts or broccoli, all belonging to the cabbage family. [6] _Pulpa_--boneless pieces of meat, also fruit purée; _pulpamentum_--dainty bits of meat. [135] ELDERBERRY CUSTARD OR PIE _PATINA DE SAMBUCO_ [1] A DISH OF ELDERBERRIES, EITHER HOT OR COLD, IS MADE IN THIS MANNER [2] TAKE ELDERBERRIES [3] WASH THEM; COOK IN WATER, SKIM AND STRAIN. PREPARE A DISH IN WHICH TO COOK THE CUSTARD [4] CRUSH 6 SCRUPLES OF PEPPER WITH A LITTLE BROTH; ADD THIS TO THE ELDERBERRY PULP WITH ANOTHER GLASS OF BROTH, A GLASS OF WINE, A GLASS OF RAISIN WINE AND AS MUCH AS 4 OUNCES OF OIL. PUT THE DISH IN THE HOT BATH AND STIR THE CONTENTS. AS SOON AS IT IS GETTING WARM, QUICKLY BREAK 6 EGGS AND WHIPPING THEM, INCORPORATE THEM, IN ORDER TO THICKEN THE FLUID. WHEN THICK ENOUGH SPRINKLE WITH PEPPER AND SERVE UP. [1] G.-V. _Sabuco_. [2] Tor. wanting in other texts. [3] Hum. _semen de sambuco_--E. seed. [4] List. Place the berries in a dish; to their juice add pepper, (etc.). [136] ROSE PIE, ROSE CUSTARD OR PUDDING _PATINA DE ROSIS_ TAKE ROSES FRESH FROM THE FLOWER BED, STRIP OFF THE LEAVES, REMOVE THE WHITE [from the petals and] PUT THEM IN THE MORTAR; POUR OVER SOME BROTH [and] RUB FINE. ADD A GLASS OF BROTH AND STRAIN THE JUICE THROUGH THE COLANDER. [This done] TAKE 4 [cooked calf's] BRAINS, SKIN THEM AND REMOVE THE NERVES; CRUSH 8 SCRUPLES OF PEPPER MOISTENED WITH THE JUICE AND RUB [with the brains]; THEREUPON BREAK 8 EGGS, ADD 1 [1] GLASS OF WINE, 1 GLASS OF RAISIN WINE AND A LITTLE OIL. MEANWHILE GREASE A PAN, PLACE IT ON THE HOT ASHES [or in the hot bath] IN WHICH POUR THE ABOVE DESCRIBED MATERIAL; WHEN THE MIXTURE IS COOKED IN THE _BAIN MARIS_ [2] SPRINKLE IT WITH PULVERIZED PEPPER AND SERVE [3]. [1] List., G.-V. 1-1/2 glass. [2] Hot water bath.