The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-04-04

pharmacon, which sounds lordly, ana we
feel confident that nobody disputed his
claims of invention The principle ingre-
dents for this dish were a gamy peacock
and a freshly killed pheasant, the udder
ana hook of a wild SOW with fallow, and a
bread pudding which had TO be baked
over the whole dish This sounds more or
less reasonable, ana was practically a
game pie; but, unfortunately, the above
were only the foundation of the dish-the
sine qua non Of II. Every COOK VINO under
took its manufacture had practically carte
blanche as to what he added besides
Nightingales, colipha-that Is, Jumps OF
flesh. pieces of fat pork. not unlike the
modern spec which is eaten in Germany
the hearts of chickens, the liVers OF geese,
oysters, etc, together with various fruits,
favors and spices; these were the most
common trimmings" of tetrapharma-
con.
Almost any dish which had to recon-
mend It rarity, costlnesS, indigesupility'
and to our way Of thinking, nastness'
was sure to take with the Roman cpl
cure And. IL he we're unable to make it
costly any other way, he would add pow
dered precious stones or gold dust. Nero
dlued on one occasion from a peacock,
which was sprinkled with diamond dust,
and specimens of that bird dressed with
gold or with crushed pearls were by no
means a rarity at the triclinia OF the mon
eyed Romans. A dish Of parrots tongues
was a great delicacy. But a dish OF par
rots' tongue which had been capable, when
i'm their proper place, Of framing words,
was Of almost incalcuable value, which
Increased In direct ratio with the vocab-
uIaries Of the defunct parrots. Another
bird for which the Roman epicure was
In the habit of paying fabulous prices was
the phenecoptrix, which Is believed to
have been the ptarmigan. 1t had its home
In the most northerly parts of Scotland
and Norway. and as this made 1t hard 20
get at the Romans appreciated 1t all the
more and put II In the same rank with
ostriches, buzzards and peacocks The
tongues of these birds were specially pre-
pared, together with the brains, and took
the place which a hors deoeuvre would
now take. A description of garum, the
biack-green sauce Of the Romans, would
not be out Of place here. 1t was q spec
cies OF universal condiment, but It's prin-
cipal use was for FISH. The recipe Is as
follows: Let the cook take several fishes
Il matters not much which, but mackerel
are the best for the purpose. Let him take
out their entrals and put them In Vine
gar and leave them there for ten days.
Then let them be taken out and dried and
powdered in a mortar with pepper, fru-
menty roots Of dandcllon mint thyme
sage and "a little ginger and well mixed,
after which the powder must be put In
lars, together with honey, and left TO fer
ment during several weeks. When ready
for the table It must be mixed with Bale-
rlan wine
II we are TO believe the legends OF his
tory, Farmer George" was considerably
puzzled az to the how OF apples getting in
side the dumplings. IL IL very probable,
however, that George III was not the only
person 20 whom this problem presented
difficulties. II must have struck the chill
dren of nearly 1900 years ago that & was
not In the natural order of things for
solid substances, such as an apple 20 pass
through an equally solid substances such
as the crust of a dumping, without lcav-
ing traces Of It's passage. And II Is prob
able, too that unless they CHANGED TO see
the dumplings prepared, the mystery was
not cleared up until they arrived az man
or womanhood. Apple dumplings were
one OF the few dishes which the Romans
prepared and which would be acceptable
20 the modern palate. Nearly 200 years
ago they were eaten In exactly the same
way as they are now Another comesti-
bic which delighted the Roman palate
and which Is eaten to-day In exactly the
famo way as they used 20 eat Il. rs as
paragus. They ate Il with egg sauce.
but their sticks must have been consld-
erably larger than ours, Tor Pliny tells