Cookery and Dining in Imperial Rome Part 54

CRUSH PEPPER, LOVAGE, ORIGANY, LASER ROOT, MOISTEN WITH A LITTLE BROTH, ADD COOKED BRAINS, RAW EGGS, COOKED SPELT, GRAVY OF THE PIG, SMALL BIRDS (IF ANY) NUTS, WHOLE PEPPER, AND SEASON WITH BROTH. STUFF THE PIG, CLOSE THE OPENING WITH PARCHMENT AND SKEWERS AND PUT IT IN THE OVEN. WHEN DONE, DRESS AND GARNISH VERY NICELY, GLAZE THE BODY AND SERVE.

[367] ANOTHER SUCKLING PIG _ALITER PORCELLUM_

SALT, c.u.mIN, LASER; ADD SAUSAGE MEAT. DILUTE WITH BROTH [1] REMOVE THE WOMB OF THE PIG SO THAT NO PART OF IT REMAINS INSIDE. CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH BROTH, ADD WINE [2] BRAINS, MIX IN 2 EGGS, FILL THE [previously] PARBOILED PIG WITH THIS FORCEMEAT, CLOSE TIGHT, PLACE IN A BASKET AND IMMERSE IN THE BOILING STOCK POT. WHEN DONE REMOVE THE SKEWERS BUT IN A MANNER THAT THE GRAVY REMAINS INSIDE.

SPRINKLE WITH PEPPER, SERVE.

[1] G.-V. treats the following as a separate article under the heading of _porcellum liquaminatum_.

[2] G.-V. _unum_ (one brain) instead of _uinum_.

[368] STUFFED BOILED SUCKLING PIG _PORCELLUM ELIXUM FARSILEM_

REMOVE THE WOMB OF THE PIG. PARBOIL. CRUSH PEPPER, LOVAGE, ORIGANY, MOISTEN WITH BROTH. ADD COOKED BRAINS, AS MUCH AS IS NEEDED [1]

LIKEWISE DISSOLVE EGGS, [add] BROTH TO TASTE, MAKE A SAUSAGE [of this forcemeat] FILL THE PIG WHICH HAS BEEN PARBOILED AND RINSED WITH BROTH. TIE THE PIG SECURELY IN A BASKET, IMMERSE IN THE BOILING STOCK POT. REMOVE WHEN DONE, WIPE CLEAN CAREFULLY, SERVE WITHOUT PEPPER.

[1] To have a forcemeat of the right consistency.

[369] ROAST SUCKLING PIG WITH HONEY _PORCELLUM a.s.sUM TRACTOMELINUM_ [1]

EMPTY THE PIG BY THE NECK, CLEAN AND DRY, CRUSH ONE OUNCE PEPPER, HONEY AND WINE, PLACE [this in a sauce pan and] HEAT; NEXT BREAK DRY TOAST [2] AND MIX WITH THE THINGS IN THE SAUCE PAN; STIR WITH A WHIP OF FRESH LAUREL TWIGS [3] SO THAT THE PASTE IS NICE AND SMOOTH UNTIL SUFFICIENTLY COOKED. THIS DRESSING FILL INTO THE PIG, WRAP IN PARCHMENT, PLACE IN THE OVEN [roast slowly, when done, glaze with honey] GARNISH NICELY AND SERVE.

[1] treated with honey.

[2] Tor. _tactam siccatam_ for _tractam_.

[3] Again this very subtle method of flavoring, so often referred to. This time it is a laurel whip. Cf. ?

Nos. 277 _seq._, 345, 369, 385.

[370] MILK-FED PIG, COLD, APICIAN SAUCE _PORCELLUM LACTE PASTUM ELIXUM CALIDUM IURE FRIGIDO CRUDO APICIANO_

SERVE BOILED MILK-FED PIG EITHER HOT OR COLD WITH THIS SAUCE [1] IN A MORTAR, PUT PEPPER, LOVAGE, CORIANDER SEED, MINT, RUE, AND CRUSH IT.

MOISTEN WITH BROTH. ADD HONEY, WINE AND BROTH. THE BOILED PIG IS WIPED OFF HOT WITH A CLEAN TOWEL, [cooled off] COVERED WITH THE SAUCE AND SERVED [2].

[1] Tor.

[2] This sentence wanting in Tor.

[371] SUCKLING PIG a LA VITELLIUS [1]

_PORCELLUM VITELLIANUM_

SUCKLING PIG CALLED VITELLIAN STYLE IS PREPARED THUS [2] GARNISH THE PIG LIKE WILD BOAR [3] SPRINKLE WITH SALT, ROAST IN OVEN. IN THE MORTAR PUT PEPPER, LOVAGE, MOISTEN WITH BROTH, WINE AND RAISIN WINE TO TASTE, PUT THIS IN A SAUCE PAN, ADDING VERY LITTLE OIL, HEAT; THE ROASTING PIG BASTE WITH THIS IN A MANNER SO THAT [the aroma] WILL PENETRATE THE SKIN.

[1] Named for Vitellius, Roman emperor.

[2] Tor. sentence wanting in other texts.

[3] i.e. marinated with raw vegetables, wine, spices, etc. Cf. ? Nos. 329-30.

[372] SUCKLING PIG a LA FLACCUS _PORCELLUM FLACCIANUM_ [1]

THE PIG IS GARNISHED LIKE WILD BOAR [2] SPRINKLE WITH SALT, PLACE IN THE OVEN. WHILE BEING DONE PUT IN THE MORTAR PEPPER, LOVAGE, CARRAWAY, CELERY SEED, LASER ROOT, GREEN RUE, AND CRUSH IT, MOISTEN WITH BROTH, WINE AND RAISIN WINE TO TASTE, PUT THIS IN A SAUCE PAN, ADDING A LITTLE OIL, HEAT, BIND WITH ROUX. THE ROAST PIG, FREE FROM BONES, SPRINKLE WITH POWDERED CELERY SEED AND SERVE.

[1] List. named for Flaccus Hordeonius, (_puto_).

Flaccus was a rather common Roman family name.

[2] Cf. note 3 to ? No. 371, also ? Nos. 329-30.

Lister is thoroughly puzzled by this procedure, but the problem is very simple: just treat the pig like wild boar.

[373] SUCKLING PIG, LAUREL FLAVOR _PORCELLUM LAUREATUM_

THE PIG IS BONED AND GARNISHED WITH A LITTLE WINE SAUCE [1] PARBOIL WITH GREEN LAUREL IN THE CENTER [2] AND PLACE IT IN THE OVEN TO BE ROASTED SUFFICIENTLY. MEANWHILE PUT IN THE MORTAR PEPPER, LOVAGE, CARRAWAY, CELERY SEED, LASER ROOT, AND LAUREL BERRIES, CRUSH THEM, MOISTEN WITH BROTH, WINE AND RAISIN WINE TO TASTE. [Put this in a sauce pan and heat] BIND [with roux; untie the pig] REMOVE THE LAUREL LEAVES; INCORPORATE THE JUICE OF THE BONES [from which a gravy has been made in the meantime] AND SERVE.

[1] marinate in the ordinary way with _nogarum_ as the dominant flavor.

[2] It is presumed that the boned pig is rolled and tied, with the leaves in the center.

[374] SUCKLING PIG a LA FRONTO [1]

_PORCELLUM FRONTINIANUM_

BONE THE PIG, PARBOIL, GARNISH; IN A SAUCE PAN. ADD BROTH, WINE, BIND.

WHEN HALF DONE, ADD A BUNCH OF LEEKS AND DILL, SOME REDUCED MUST. WHEN COOKED WIPE THE PIG CLEAN, LET IT DRIP OFF; SPRINKLE WITH PEPPER, SERVE.

[1] List. Probably named for Julius Fronto, _praetor urba.n.u.s_ under Vitellius. Cornelius Fronto was an orator and author at the time of emperor Hadrian. Cf. ? No.

246. G.-V. Frontinia.n.u.s.

[375] SUCKLING PIG STEWED IN WINE _PORCELLUM NOCOCTUM_ [1]

SCALD [parboil] THE PIG [and] MARINATE [2] PLACE IN A SAUCE PAN [with]

OIL, BROTH, WINE AND WATER, TIE A BUNCH OF LEEKS AND CORIANDER; [cook (in the oven)] WHEN HALF DONE COLOR WITH REDUCED MUST. IN THE MORTAR PUT PEPPER, LOVAGE, CARRAWAY, ORIGANY, CELERY SEED, LASER ROOT AND CRUSH THEM, MOISTEN WITH BROTH, ADD THE PIG'S OWN GRAVY AND RAISIN WINE TO TASTE. ADD THIS [to the meat in the sauce pan] AND LET IT BOIL. WHEN BOILING BIND WITH ROUX. THE PIG, PLACED ON A PLATTER, MASK [with the sauce] SPRINKLE WITH PEPPER AND SERVE.

[1] Tor. _vino elixatus_; G.-V. _nococtum_.

[2] It is presumed that the pig is prepared for coction as in the foregoing, namely cleaned, washed, boned, etc.

This also applies to the succeeding recipes of pig.

[376] PIG a LA CELSINUS [1]

_PORCELLUM CELSINIANUM_