Cookery and Dining in Imperial Rome

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. {Rx} 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 À 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. {Rx} Nos. 329-30. [372] SUCKLING PIG À 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