Cookery and Dining in Imperial Rome

HAM SIMPLY COOKED IN WATER WITH FIGS IS USUALLY DRESSED ON A PLATTER [baking pan] SPRINKLED WITH CRUMBS AND REDUCED WINE, OR, STILL BETTER, WITH SPICED WINE [and is glazed under the open flame, or with a shovel containing red-hot embers]. [1] _Perna_ is usually applied to shoulder of pork, fresh, also cured. _Coxa_ is the hind leg, or haunch of pork, or fresh ham. Cf. note 1 to {Rx} No. 289. X [289] FRESH HAM _MUSTEIS _[1]_ PETASONEM_ [2] A FRESH HAM IS COOKED WITH 2 POUNDS OF BARLEY AND 25 FIGS. WHEN DONE SKIN, GLAZE THE SURFACE WITH A FIRE SHOVEL FULL OF GLOWING COALS, SPREAD HONEY OVER IT, OR, WHAT'S BETTER: PUT IT IN THE OVEN COVERED WITH HONEY. WHEN IT HAS A NICE COLOR, PUT IN A SAUCE PAN RAISIN WINE, PEPPER, A BUNCH OF RUE AND PURE WINE TO TASTE. WHEN THIS [sauce] IS DONE, POUR HALF OF IT OVER THE HAM AND IN THE OTHER HALF SOAK SPECIALLY MADE GINGER BREAD [3] THE REMNANT OF THE SAUCE AFTER MOST OF IT IS THOROUGHLY SOAKED INTO THE BREAD, ADD TO THE HAM [4]. [1] _Musteus_, fresh, young, new; _vinum mustum_, new wine, must. Properly perhaps, _Petasonem ex mustaceis_; cf. note 3. [2] Hum. _verum petaso coxa cum crure_ [shank] _esse dicitur...._ Plainly, we are dealing here with fresh, uncured ham. [3] A certain biscuit or cake made of must, spices and pepper, perhaps baked on laurel leaves. _Mustaceus_ was a kind of cake, the flour of which had been kneaded with must, cheese, anise, etc., the cake was baked upon laurel leaves. [4] Tor. continues without interruption. He has the three foregoing formulæ thrown into one. XI [290] BACON, SALT PORK _LARIDI _[1]_ COCTURA_ COVER WITH WATER AND COOK WITH PLENTY OF DILL; SPRINKLE WITH A LITTLE OIL AND A TRIFLE OF SALT. [1] Lister, at this point, has forgotten his explanation of _laridum_, and now accepts the word in its proper sense. This rather belated correction by Lister confirms the correctness of our own earlier observations. Cf. note to {Rx} Nos. 41 and 148.