_Beef à l’Ibérienne._--Well boil an excellent piece of beef, and serve it with the following sauce. Grind and mix pepper, alisander, parsley seed, wild marjoram, and dried onions; moisten with sun-made raisin wine; stir, and add honey, vinegar, wine, garum, oil, and sweet wine.[XVI-102] _Stewed Beef à la Sarmate._--Carefully choose a piece of beef, which stew slowly for a long time with leeks, cut small, onions, or beans. When it is well cooked, pour over a mixture of pepper, benzoin, and a little oil.[XVI-103] _Dish of Veal à la Syracusaine._--Cook a piece of veal, on a slow fire, with pepper, alisander, carrots, and parsley seed, bruised together in a mortar; then add honey, vinegar, garum, and oil; thicken the whole with fine flour, and serve.[XVI-104] _Noix de Veau à la Tarantaise._--Take a _noix de veau_, cook it in a saucepan with pepper, alisander, and fenugreek seed; add, later, some wild marjoram, pine nuts, and dates; then moisten with a mixture of honey, vinegar, garum, mustard, and oil. When the cookery of these various substances shall have made an homogeneous whole, serve.[XVI-105] _Cisalpine Preserve._--Mince some beef in very small pieces; do the same with a little bacon; add pine nuts, pounded with dates; pour on the whole a mixture of vinegar, garum, mustard, and oil; stir well, and throw on this pulp a powder of strong odoriferous herbs. Stir it a long time, let it rest, compress it strongly in a prepared intestine, close the opening, and put a string round to tighten it still more. This preserve cannot turn bad.[XVI-106] The ox was so precious among the Romans, that mention is made of a certain citizen accused before the people and condemned, because he had killed one of his oxen to satisfy the fancy of a young libertine, who told him he bad never eaten any tripe. He was banished, as if he had killed his farmer.[XVI-107] The Brahmin women think to obtain abundance of milk and butter by invoking one particular cow,--the darling cow of the king of heaven; the type, mother, and patroness of all cows. The entire species are treated with the greatest deference; they have lavished upon them every expression of gratitude, and one day of each year is set apart as a solemn festival consecrated to their worship.[XVI-108] Some centuries ago the large pieces of meat were boiled first, and then roasted. Roasted meat was always served with sauce. Animals roasted whole were generally filled with an aromatic stuffing. Sage was the common seasoning for geese, and sucking-pigs were stuffed with chesnuts. Some minutes before these were taken from the spit, they were covered with bread crumbs; and appeared on the table enveloped in a crust composed of bread, sugar, orange juice, and rose water.[XVI-109]