Cookery and Dining in Imperial Rome

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. _{oe}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 À LA CELSINUS [1] _PORCELLUM CELSINIANUM_ PREPARE [as above] INJECT [the following dressing made of] PEPPER, RUE, ONIONS, SATURY, THE PIG'S OWN GRAVY [and] EGGS THROUGH THE EAR [2] AND OF PEPPER, BROTH AND A LITTLE WINE [make a sauce which is served] IN THE SAUCE BOAT [3]; AND ENJOY IT. [1] Tor. _Cæsianus_; Tac. _cesinianum_; G.-V. _Celsinianum_. Lister goes far out of his way to prove that the man for whom this dish was named was Celsinus. He cites a very amusing bit of ancient humor by Petrus Lambecius, given below. [2] Really a dressing in a liquid state when raw, a custard syringed into the carcass, which congeals during coction. Eggs must be in proper proportion to the other liquids. The pig thus filled is either steamed, roasted or baked, well protected by buttered or oiled paper--all of which the ancient author failed to state, as a matter of course. [3] _acetabulum._ * * * * * "The Porker's Last Will and Testament" by Petrus Lambecius (V. Barnab. Brissonium de Formulis lib. VII, p. 677) [ex Lister, 1705, p. 196; Lister, 1709, p. 236]. "I, M. Grunter Corocotta Porker, do hereby make my last will and testament. Incapable of writing in my own hand, I have dictated what is to be set down: "The Chief Cook sayeth: 'Come here, you--who has upset this house, you nuissance, you porker! I'll deprive you of your life this day!' "Corocotta Porker sayeth: 'What, perchance, have I done? In what way, please, have I sinned? Have I with my feet perhaps smashed your crockery? I beg of you, Mr. Cook, I entreat you, if such be the case, kindly grant the supplicant a reprieve.' "The Chief