_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.
[2] Tac. and Tor. _in pulmento tundes_. G.-V. _fulmento_
which is wrong. _Pulmentum_, abbreviated for
_pulpamentum_, from _pulpa_. It means a fleshy piece of
fish or meat, a tid-bit.
[3] The original says _in liquamine fricatur_--fry in
l., which is impossible in the sense of the word,
frying. Either "frying" here stands for cooking,
stewing, braising, poaching, or else the so mysterious
_liquamen_ must here mean deep fat. Most likely these
fish forcemeat balls were fried in olive oil. Cf. {Rx}
No. 46.
[43] LOBSTER OR CRABMEAT CROQUETTES
_ISICIA DE SCILLIS VEL DE CAMMARIS AMPLIS_ [1]
THE SHELLS OF THE LOBSTERS OR CRABS [which are cooked] ARE BROKEN, THE
MEAT EXTRACTED FROM THE HEAD AND POUNDED IN THE MORTAR WITH PEPPER AND
THE BEST KIND OF BROTH. THIS PULP [is shaped into neat little cakes
which are fried] AND SERVED UP NICELY [2].
[1] _Scilla_ or _squilla_, squill, sea-onion, also a
crab, _cammarus amplus_, large lobster, langouste, spiny
lobster.
[2] The original omits the mode of cooking the fish. A
case where it is taken for granted that the shellfish is
boiled in water alive. The broth (_liquamen_) is a thick
fish sauce in this case, serving as a binder for the
meat, conforming to present methods.
Dann. Fill this into sausage casing. There is no
authority for this.
[44] LIVER KROMESKIS
_OMENTATA_ [1]
OMENTATA ARE MADE IN THIS MANNER: [lightly] FRY PORK LIVER, REMOVE
SKIN AND SINEWS FIRST [2]. CRUSH PEPPER AND RUE IN A MORTAR WITH [a
little] BROTH, THEN ADD THE LIVER, POUND AND MIX. THIS PULP SHAPE INTO
SMALL SAUSAGE, WRAP EACH IN CAUL AND LAUREL LEAVES AND HANG THEM UP TO
BE SMOKED. WHENEVER YOU WANT AND WHEN READY TO ENJOY THEM TAKE THEM
OUT OF THE SMOKE, FRY THEM AGAIN, AND ADD GRAVY [3].
[1] From _omentum_--caul, the membrane enclosing the
bowels. Hence "omen." Minced meats wrapped in caul and
fried are kromeskis in kitchen terminology.
[2] First--an after thought so characteristic in
culinary literature, proof enough that this formula
originated in a kitchen. The _ante tamen_ of the
original belongs to this sentence, not to the next, as
the editors have it.
[3] Wanting in G.-V. The original continues without
interruption to the next, an entirely new formula.
[45] [BRAIN SAUSAGE]
[_ISICIA DE CEREBELLIS_] [1]
PUT IN THE MORTAR PEPPER, LOVAGE AND ORIGANY, MOISTEN WITH BROTH AND
RUB; ADD COOKED BRAINS AND MIX DILIGENTLY SO THAT THERE BE NO LUMPS.
INCORPORATE FIVE EGGS AND CONTINUE MIXING WELL TO HAVE A GOOD
FORCEMEAT WHICH YOU MAY THIN WITH BROTH. SPREAD THIS OUT IN A METAL
PAN, COOK, AND WHEN COOKED [cold] UNMOULD IT ONTO A CLEAN TABLE. CUT
INTO HANDY SIZE. [Now prepare a sauce] PUT IN THE MORTAR PEPPER,
LOVAGE AND ORIGANY, CRUSH, MIX WITH BROTH PUT INTO A SAUCE PAN, BOIL,
THICKEN AND STRAIN. HEAT THE PIECES OF BRAIN PUDDING IN THIS SAUCE
THOROUGHLY, DISH THEM UP, SPRINKLED WITH PEPPER, IN A MUSHROOM DISH
[2].
[1] The Original has no title for this dish.
[2] List. and G.-V. here start the next formula, but
Tor. continues without interruption. Cf. Note 2 to No.
46.
[46] A DISH OF SCALLOPS
_ISICIA EX SPONDYLIS_ [1]
[Lightly] COOK SCALLOPS [or the firm part of oysters] REMOVE THE HARD
AND OBJECTIONABLE PARTS, MINCE THE MEAT VERY FINE, MIX THIS WITH
COOKED SPELT AND EGGS, SEASON WITH PEPPER, [shape into croquettes and
wrap] IN CAUL, FRY, UNDERLAY A RICH FISH SAUCE AND SERVE AS A
DELICIOUS ENTRÉE [2].
[1] Sch. _sfondilis_; G.-V. _sphondylis_; List.
_spongiolis_. According to Lister, this is a dish of
mushrooms, but he is wrong. He directs to remove sinews
when mushrooms haven't any, but shellfish have. Torinus
is correct. Gollmer makes the same mistake, believing
_spondyli_ to be identical with _spongioli_. He and
Danneil take _elixata_ for "choice" when this plainly
means "cooked." If one were not sure of either word, the
nature of the subject would leave no room for any doubt.
Cf. note 1 to Nos. 115-121.
[2] We may find a reason for the combination of these
last three distinctly different formulæ into one article
in the following explanation. It is possible that these
dishes were served together as one course, even on one
platter, thus constituting a single dish, as it were.
Such a dish would strongly resemble platters of
"_fritures_" and "_fritto misto_" (mixed fried foods)
esteemed in France and Italy. We, too, have "Shore
Dinners" and other "Combination Platters" with lobster,
crabs, scallops, shrimps, mushrooms, tomatoes--each
article prepared separately, but when served together
will form an integral part of ONE dish.
The above formulæ, though somewhat incomplete, are good
and gastronomically correct. A combination of these
_isicia_ such as we here suggest would be entirely
feasible and would in fact make a dish of great
refinement, taxing the magiric artist's skill to the
utmost. We would class them among the _entremets chauds_
which are often used on a buffet table or as hot _hors
d'{oe}uvres_.
[47] ANOTHER KIND OF KROMESKIS [1]
_ALITER ISICIA OMENTATA_
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. _ch{oe}nicem, cenlicem_; List.
_calicem_.
[2] _ch{oe}nices_?--left in doubt.
This seems to be a chicken broth, or essence for a sauce
or perhaps a medicine. Torinus mentions the chicken
meat, the others do not.
The original without interruption continues to describe
the _isicium simplex_ which has nothing to do with the
above.
[52] PLAIN DUMPLING WITH BROTH
_ISICIUM SIMPLEX_
TO 1 ACETABULUM [1] OF STOCK [2] ADD 7 OF WATER, A LITTLE GREEN
CELERY, A LITTLE SPOONFUL OF GROUND PEPPER, AND BOIL THIS WITH THE
SAUSAGE MEAT OR DUMPLINGS. IF YOU INTEND TAKING THIS TO MOVE THE
BOWELS THE SEDIMENT SALTS [3] OF HYDROGARUM HAVE TO BE ADDED [4].
[1] A measure, 15 Attic drachms.
[2] _liquamen_.
[3] Tor. _pectines, alias peces hydrogaro conditi_;
List. _sales_; G.-V. _fæces_.
[4] V. The formula is unintelligible, like No. 52 and
others, perhaps just another example of medicinal
cookery, dishes not only intended to nourish the body
but to cure also certain ills. Authors like Hannah
Wolley (The Queen-like Closet, London, 1675) and as late
as the middle of the 18th century pride themselves in
giving such quasi-Apician formulæ.
[53] [Rank of] DISHES
_ISICIA_
[Entrées of] PEACOCK OCCUPY THE FIRST RANK, PROVIDED THEY BE DRESSED
IN SUCH MANNER THAT THE HARD AND TOUGH PARTS BE TENDER. THE SECOND
PLACE [in the estimation of the Gourmets] HAVE DISHES MADE OF RABBIT
[1] THIRD SPINY LOBSTER [2] FOURTH COMES CHICKEN AND FIFTH YOUNG PIG.
[1] List. and G.-V. Pheasant.
[2] Wanting in the above. Dann. Crane fourth.
_Isicia_, like in the foregoing formula, commences to
become a generic term for "dishes."
[54] POTTED ENTRÉES
_ISICIA AMULATA AB AHENO_ [1]
GROUND PEPPER, LOVAGE, ORIGANY, VERY LITTLE SILPHIUM, A PINCH OF
GINGER AND A TRIFLE OF HONEY AND A LITTLE STOCK. [Put on the fire,
and when boiling] ADD THE ISICIA [sausage, meat balls and so forth] TO
THIS BROTH AND COOK THOROUGHLY. FINALLY THICKEN THE GRAVY WITH ROUX
[2] BY SOWING IT IN SLOWLY AND STIRRING FROM THE BOTTOM UP [3].
[1] Tor. _multa ab alieno_; Brandt _[a]mul[a]ta ab
aheno_; List. _amylata_--French: _liés_. _Ab aheno_--out
of the pot.
[2] French, for a mixture of wheat or rice flour with
fats or liquids to thicken fluids. _Amylum_, or _amulum_
which hereafter will occur frequently in the original
does not cover the ground as well as the French term
_roux_. The quality of the "binder" depends upon the
material in hand. Sometimes the fat and flour are
parched, sometimes they are used raw. Sometimes the
flour is diluted with water and used in that form.
[3] List. and G.-V. _sorbendum_; Tor. _subruendum_.
[55] ANOTHER [THICK ENTRÉE GRAVY]
_ALITER_
GRIND PEPPER WHICH HAS BEEN SOAKED OVERNIGHT, ADD SOME MORE STOCK AND
WORK IT INTO A SMOOTH PASTE; THEREUPON ADD QUINCE-APPLE CIDER, BOILED
DOWN ONE HALF, THAT IS WHICH HAS EVAPORATED IN THE HEAT OF THE SUN TO
THE CONSISTENCY OF HONEY. IF THIS IS NOT AT HAND, ADD FIG WINE [1]
CONCENTRATE WHICH THE ROMANS CALL "COLOR" [2]. NOW THICKEN THE GRAVY
WITH ROUX OR WITH SOAKED RICE FLOUR AND FINISH IT ON A GENTLE FIRE.
[1] Tor. _cammarum_, which should read _caricarum_--wine
of Carica figs.
[2] V. the Roman equivalent for "_singe_," "monkey,"
"_Affe_,"--(the _vulgo_ French is literally translated
into and in actual use in other languages) caramel color
made of burnt sugar to give gravies a palatable
appearance. Cf. No. 73.
The reference by the original to "which the Romans call
'color'" indicates, according to Brandt, that this
formula is NOT of ROMAN origin but probably a
translation into Latin from a Greek cookery book.
This is an interesting suggestion, and it could be
elaborated on to say that the entire Apicius is NOT of
Roman origin. But why should the Greeks who in their
balmy days were so far in advance of Rome in culinary
matters go there for such information?
It is more likely that this reference to Rome comes from
the Italian provinces or the colonies, regions which
naturally would look to Rome for guidance in such
matters.
[56] ANOTHER AMULATUM
_AMULATUM ALITER_
DISJOINT A CHICKEN AND BONE IT. PLACE THE PIECES IN A STEW PAN WITH
LEEKS, DILL AND SALT [water or stock] WHEN WELL DONE ADD PEPPER AND
CELERY SEED, THICKEN WITH RICE [1] ADD STOCK, A DASH OF RAISIN WINE OR
MUST, STIR WELL, SERVE WITH THE ENTRÉES.
[1] G.-V. _oryzam_; Tor. ditto (and on margin) _oridam_;
Hum. _oridiam legendum orindam_--a kind of bread. Dann.
and Goll. rice flour.
In a general way the ancient formula corresponds exactly
to our present chicken fricassée.
[57] SPELT OR FARINA PUDDING
_APOTHERMUM_
BOIL SPELT WITH [Tor. PIGNOLIA] NUTS AND PEELED ALMONDS [1] [G.-V.
AND] IMMERSED IN [boiling] WATER AND WASHED WITH WHITE CLAY SO THAT
THEY APPEAR PERFECTLY WHITE, ADD RAISINS, [flavor with] CONDENSED WINE
OR RAISIN WINE AND SERVE IT IN A ROUND DISH WITH CRUSHED [2] [nuts,
fruit, bread or cake crumbs] SPRINKLED OVER IT [3].
[1] V. We peel almonds in the same manner; the white
clay treatment is new to us.
G.-V. and--which is confusing.
[2] The original: _confractum_--crushed, but what? G.-V.
pepper, for which there is neither authority nor reason.
A wine sauce would go well with it or crushed fruit.
List. and Goll. Breadcrumbs.
[3] This is a perfectly good pudding--one of the very
few desserts in Apicius. With a little sweetening
(supplied probably by the condensed wine) and some
grated lemon for flavor it is quite acceptable as a
dessert.
[58] DE AMBOLATO CAP. IIII
Ex Torinus, not mentioned by the other editors. The
sense of this word is not clear. It must be a recipe or
a chapter the existence of which was known to Torinus,
for he says: "This entire chapter is wanting in our
copy."
III
[59] A DISH OF SOW'S MATRIX
_VULVULÆ BOTELLI_ [1]
ENTRÉES [2] OF SOW'S MATRIX [3] ARE MADE THUS: CRUSH PEPPER AND CUMIN
WITH TWO SMALL HEADS OF LEEK, PEELED, ADD TO THIS PULP RUE, BROTH [and
the sow's matrix or fresh pork] CHOP, [or crush in mortar very fine]
THEN ADD TO THIS [forcemeat] INCORPORATING WELL PEPPER GRAINS AND
[pine] NUTS [4] FILL THE CASING [5] AND BOIL IN WATER [with] OIL AND
BROTH [for seasoning] AND A BUNCH OF LEEKS AND DILL.
[1] G.-V. _Vulvulæ Botelli_; Sch. _Vulvulæ isiciata_;
Tor. _De Vulvulis et botellis_. See note No. 3.
[2] V. "_Entrées_" out of respect for the ancients who
used them as such; today we would class such dishes
among the "_hors d'{oe}uvres chauds_."
[3] V. _Vulvula_, dim. for _vulva_, sow's matrix. Cf.
_vulva_ in dictionary. Possible, also possible that
_volva_ is meant--a meat roll, a croquette.
[4] V. Combinations of chopped nuts and pork still in
vogue today; we use the green pistachios.
[5] V. The casings which were filled with this forcemeat
may have been the sow's matrices, also caul. The
original is vague on the point.
[60] LITTLE SAUSAGE
_BOTELLUM_ [1]
BOTELLUM IS MADE OF [2] HARD BOILED YOLKS OF EGG [3] CHOPPED PIGNOLIA
NUTS, ONION AND LEEKS, RAW GROUND PINE [4] FINE PEPPER, STUFF IN
CASINGS AND COOK IN BROTH AND WINE [5].
[1] V. _Botelli_, or _botuli_, are sausage of various
kind; (French, Boudin, English, Pudding). Originally
made of raw blood, they are in fact, miniature blood
sausage. The absence of meat in the present formula
makes me believe that it is not complete, though hard
boiled yolk when properly seasoned and mixed with the
right amount of fat, make a tasty forcemeat for sausage.
[2] Tor. _Botellum sic fades ex oui_; Sch. and G.-V.
_sex ovi_--the number of eggs is immaterial.
[3] Dann. Calf's Sweetbreads.
[4] Goll. _Thus crudum_--raw blood. _Thus_ or _tus_ is
either frankincense or the herb, ground-pine. Dann.
Rosemary. Hum. _Thus crudum lege jus crudum_--jus or
broth which would make the forcemeat soft. There is no
reason for changing "_thus_" into "_jus_!"
[5] G.-V. _Adicies liquamen et vinum, et sic coques_.
Tor. & _vino decoquas_.
IV
[61] LUCANIAN SAUSAGE
_LUCANICÆ_
LUCANIAN SAUSAGE [or meat pudding] ARE MADE SIMILAR TO THE ABOVE:
CRUSH PEPPER, CUMIN, SAVORY, RUE, PARSLEY, CONDIMENT, LAUREL BERRIES
AND BROTH; MIX WITH FINELY CHOPPED [fresh Pork] AND POUND WELL WITH
BROTH. TO THIS MIXTURE, BEING RICH, ADD WHOLE PEPPER AND NUTS. WHEN
FILLING CASINGS CAREFULLY PUSH THE MEAT THROUGH. HANG SAUSAGE UP TO
SMOKE.
V. Lister's interesting remarks about the makers of
these sausages are given in the dictionary. Cf. Longano.
V
[62] SAUSAGE
_FARCIMINA_
POUND EGGS AND BRAINS [eggs raw, brains cooked] PINE NUTS [chopped
fine] PEPPER [whole] BROTH AND A LITTLE LASER WITH WHICH FILL THE
CASINGS. FIRST PARBOIL THE SAUSAGE THEN FRY THEM AND SERVE.
V. The directions are vague enough, but one may
recognize in them our modern brain sausage.
[63] ANOTHER SAUSAGE
_ALITER_
WORK COOKED SPELT AND FINELY CHOPPED FRESH PORK TOGETHER, POUND IT
WITH PEPPER, BROTH AND PIGNOLIA NUTS. FILL THE CASINGS, PARBOIL AND
FRY WITH SALT, SERVE WITH MUSTARD, OR YOU MAY CUT THE SAUSAGE IN
SLICES AND SERVE ON A ROUND DISH.
[64] ANOTHER SAUSAGE
_ALITER_
WASH SPELT AND COOK IT WITH STOCK. CUT THE FAT OF THE INTESTINES OR
BELLY VERY FINE WITH LEEKS. MIX THIS WITH CHOPPED BACON AND FINELY
CHOPPED FRESH PORK. CRUSH PEPPER, LOVAGE AND THREE EGGS AND MIX ALL IN
THE MORTAR WITH PIGNOLIA NUTS AND WHOLE PEPPER, ADD BROTH, FILL
CASINGS. PARBOIL SAUSAGE, FRY LIGHTLY, OR SERVE THEM BOILED.
Tor. and Tac. Serve with pheasant gravy. In the early
editions the following formula which thus ends is
wanting.
[65] ROUND SAUSAGE
_CIRELLOS ISICIATOS_
FILL THE CASINGS WITH THE BEST MATERIAL [forcemeat] SHAPE THE SAUSAGE
INTO SMALL CIRCLES, SMOKE. WHEN THEY HAVE TAKEN ON (VERMILLION) COLOR
FRY THEM LIGHTLY. DRESS NICELY GARNISHED ON A PHEASANT WINE GRAVY,
FLAVORED, HOWEVER, WITH CUMIN.
V. In Tor. and in the earliest edition this formula has
been contracted with the preceding and made one formula.
END OF BOOK II
_EXPLICIT LIBER SECUNDUS APICII ARTOPTUS_ [Tac.]
APICIUS