Cookery and Dining in Imperial Rome

of steps, fits inside the mouth of the kettle. Ntl. Mus., Naples 72766; Field M., 24178.} BOOK VIII. QUADRUPEDS _Lib. VIII. Tetrapus_ CHAP. I. WILD BOAR. CHAP. II. VENISON. CHAP. III. CHAMOIS, GAZELLE. CHAP. IV. WILD SHEEP. CHAP. V. BEEF AND VEAL. CHAP. VI. KID AND LAMB. CHAP. VII. PIG. CHAP. VIII. HARE. CHAP. IX. DORMOUSE. I [329] WILD BOAR IS PREPARED THUS _APER ITA CONDITUR_ IT IS CLEANED; SPRINKLED WITH SALT AND CRUSHED CUMIN AND THUS LEFT. THE NEXT DAY IT IS PUT INTO THE OVEN; WHEN DONE SEASON WITH CRUSHED PEPPER. A SAUCE FOR BOAR: HONEY [1] BROTH, REDUCED WINE, RAISIN WINE. [1] Lan., Tor. _vel_ instead of _mel_. [330] ANOTHER WAY TO PREPARE BOAR _ALITER IN APRO_ YOU BOIL THE BOAR IN SEA WATER WITH SPRIGS OF LAUREL; WHEN DONE NICE AND SOFT, REMOVE THE SKIN, SERVE WITH SALT, MUSTARD, VINEGAR. [331] ANOTHER WAY TO COOK [sauce for] BOAR _ALITER IN APRO_ CRUSH PEPPER, LOVAGE, ORIGANY, SEEDLESS MYRTLE BERRIES, CORIANDER, ONIONS; ADD HONEY, WINE, BROTH AND A LITTLE OIL; HEAT AND TIE WITH ROUX. THE BOAR ROASTED IN THE OVEN, IS MASKED WITH THIS SAUCE, WHICH YOU MAY USE FOR ANY KIND OF ROAST GAME [1]. [1] Tor. continues without interruption. [332] MAKE A HOT SAUCE FOR ROAST BOAR THUS _JURA FERVENTIA IN APRUM ASSUM FACIES SIC_ [1] CRUSH PEPPER, CUMIN, CELERY SEED, MINT, THYME, SATURY, SAFFRON, TOASTED NUTS, OR TOASTED ALMONDS, HONEY, WINE, BROTH, VINEGAR AND A LITTLE OIL. [1] Tor. _In aprum uerò assum_, indicating, perhaps, that ordinary pork also was prepared "boar style." Cf. {Rx} No. 362. [333] ANOTHER HOT SAUCE FOR BOAR _ALITER IN APRUM ASSUM IURA FERVENTIA_ PEPPER, LOVAGE, CELERY SEED, MINT, THYME, TOASTED NUTS, WINE, VINEGAR, BROTH, AND A LITTLE OIL. WHEN THE SIMPLE BROTH [1] IS BOILING INCORPORATE THE CRUSHED THINGS AND STIR WITH AN AROMATIC BOUQUET OF ONIONS AND RUE. IF YOU DESIRE TO MAKE THIS A RICHER SAUCE, TIE IT WITH WHITES OF EGG, STIRRING THE LIQUID EGG IN GENTLY. SPRINKLE WITH A LITTLE PEPPER AND SERVE. [1] Presumably the broth or stock in which the meat was