Note 542 — ADDITIONAL NOTES.

Apicius has described the mode of making isicia as well of pork as of birds, shell-fish, &c. They consisted of the meat minced with a variety of condiments, and were made either into tessellæ, square cakes, or wrapt in a bay leaf; and sometimes they were omentata or inclosed in a membrane like our sausages. It appears from this inscription that their common size was about an ounce in weight. The Turkish dolma inclosed in a vine leaf seems to be a lineal descendant of the isicium. From salsum isicium is derived the Italian salsiccio, and thence saucisse and sausage.