Cookery and Dining in Imperial Rome

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 {Rx} No. 371, also {Rx} 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 _{oe}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 À 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, _prætor urbanus_ under Vitellius. Cornelius Fronto was an orator and author at the time of emperor Hadrian. Cf. {Rx} No. 246. G.-V. Frontinianus. [375] SUCKLING PIG STEWED IN WINE _PORCELLUM {OE}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