sangunculum, gizeria, et cetera

Hungry Readers!!  Lots to lick your lips over in this week's reading.  Let's examine a few of the dishes.

Gizeria optime facta, beautifully cooked gizzards.  A blogger with a degree in classical philosophy has this to offer us on the joys of giblets: The Nasty Bits.

panem autopyrum de suo sibi:  unadulterated whole-meal wheat bread, i.e., high fiber-- Habinnas's way to relieve constipation.  Trimalchio, on the other hand, gets relief from malicorium et taeda ex aceto (pomegranate rind and pine-resin in vinegar, 47.2). According to the Iowa State University Extension, "dietary fiber from foods like whole-grain breads are vital for your health. Fiber helps stimulate your digestive system to produce bowel movements and clear your intestines of stool, slows the absorption of sugars for those who are diabetic and makes you feel fuller for a longer period of time for weight management."
Read more: http://www.livestrong.com/article/358591-the-best-fiber-bread-to-eat/#ixzz286H5vcV2

Sangunculum is likely to be the equivalent of blood or black pudding, a type of sausage made the world over that frugally incorporates the blood of the slaughtered animal into a sausage or salami-like tube of deliciousness.
Below,  a memorable image of the modern-day equivalent of sangunculum, appropriately dressed up and accompanied for a party (I especially like the apple and parsley garnish).

 
Here is a link to people who really appreciate blood pudding; here is a thoughtful blog-post on using the whole pig, and below is a "from scratch" recipe from Britain-- go ahead, kids, DIY!

Black Pudding From Scratch (English) Recipe

Ingredients 1 1/4  qt Fresh pig's blood 8 7/8  oz Bread cut into cubes 1 1/4  qt Skim milk 1  lb Cooked barley 1  lb Fresh beef suet 8  oz Fine oatmeal 1  ts Salt 2  ts Ground black pepper 2  ts Dried and crumbled mint

Instructions 1. Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. 2. Have ready 2 or three large roasting pans. Divide the mixture between them - they should not be more than 3/4 full. Bake in a moderate oven -- 350 F - for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder. 3. Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter. Delicious for breakfast, or for supper with fried apples and mashed potato.