BOOK V. LEGUMES

_Lib. V. Osprion_ [1] CHAP. I. PULSE, MEAL MUSH, PORRIDGE, ETC. CHAP. II. LENTILS. CHAP. III. PEAS. CHAP. IV. BEANS OR PEAS IN THE POD. CHAP. V. BARLEY BROTH. CHAP. VI. GREEN BEANS, BAIÆAN BEANS. CHAP. VII. FENUGREEK. CHAP. VIII. GREEN STRING BEANS AND CHICK-PEAS. I MEAL MUSH, MUSH, PULSE, PAP, PORRIDGE, POLENTA _DE PULTIBUS_ [2] [178] JULIAN MEAL MUSH _PULTES JULIANÆ_ [3] JULIAN PULSES ARE COOKED THUS: SOAK WELL-CLEANED SPELT, PUT IT ON THE FIRE; WHEN COOKED, ADD OIL. IF IT THREATENS TO BECOME THICK, CAREFULLY THIN IT DOWN. TAKE TWO COOKED BRAINS AND HALF A POUND OF MEAT GROUND AS FOR FORCEMEAT, CRUSH THIS WITH THE BRAINS AND PUT IN A POT. CRUSH PEPPER, LOVAGE AND FENNEL SEED, MOISTENED WITH BROTH, A LITTLE WINE AND PUT IT ON TOP OF THE BRAIN AND MEAT. WHEN THIS FORCEMEAT IS HEATED SUFFICIENTLY, MIX IT WITH THE SPELT [finish boiling] TRANSFER INTO SERVICE DISH, THINNED. THIS MUST HAVE THE CONSISTENCY OF A HEAVY JUICE [4]. [1] List. _Osprios_; G.-V. _Ospreon_--cookery of leguminous plants. [2] _Puls_--formerly a simple porridge of various kinds of cereals or legumes, eaten by the Romans before bread came into use. _Puls_ remained in use after the