[282] SAUCE FOR TIDBITS _JUS IN COPADIIS_
CHOP HARD EGGS, PEPPER, c.u.mIN, PARSLEY, COOKED LEEKS, MYRTLE BERRIES, SOMEWHAT MORE HONEY, VINEGAR, BROTH AND OIL.
[283] RAW DILL SAUCE FOR BOILED DISH _IN ELIXAM ANETHATUM CRUDUM_
PEPPER, DILL SEED, DRY MINT, LASER ROOT, POUR UNDER: VINEGAR, DATE WINE, HONEY, BROTH, AND A LITTLE MUSTARD, REDUCED MUST AND OIL TO TASTE; AND SERVE IT WITH ROAST PORK SHOULDER.
[284] BRINY SAUCE FOR BOILED DISH _JUS IN ELIXAM ALLECATUM_
PEPPER, LOVAGE, CARRAWAY, CELERY SEED, THYME, SHALLOTS, DATES, FISH BRINE [1] STRAINED HONEY, AND WINE TO TASTE; SPRINKLE WITH CHOPPED GREEN CELERY AND OIL AND SERVE.
[1] G.-V. _allecem_; Tor. _Halecem_.
VII
PAUNCH _VENTRICULA_
[285] PIG"S PAUNCH _VENTREM PORCINUM_
CLEAN THE PAUNCH OF A SUCKLING PIG WELL WITH SALT AND VINEGAR AND PRESENTLY WASH WITH WATER. THEN FILL IT WITH THE FOLLOWING DRESSING: PIECES OF PORK POUNDED IN THE MORTAR, THREE BRAINS--THE NERVES REMOVED--MIX WITH RAW EGGS, ADD NUTS, WHOLE PEPPER, AND SAUCE TO TASTE. CRUSH PEPPER, LOVAGE, SILPHIUM, ANISE, GINGER, A LITTLE RUE; FILL THE PAUNCH WITH IT, NOT TOO MUCH, THOUGH, LEAVING PLENTY OF ROOM FOR EXPANSION LEST IT BURSTS WHILE BEING COOKED. PUT IT IN A POT WITH BOILING WATER, RETIRE AND p.r.i.c.k WITH A NEEDLE SO THAT IT DOES NOT BURST. WHEN HALF DONE, TAKE IT OUT AND HANG IT INTO THE SMOKE TO TAKE ON COLOR; NOW BOIL IT OVER AGAIN AND FINISH IT LEISURELY. NEXT TAKE THE BROTH, SOME PURE WINE AND A LITTLE OIL, OPEN THE PAUNCH WITH A SMALL KNIFE. SPRINKLE WITH THE BROTH AND LOVAGE; PLACE THE PIG NEAR THE FIRE TO HEAT IT, TURN IT AROUND IN BRAN [or bread crumbs] IMMERSE IN [sprinkle with] BRINE AND FINISH [the outer crust to a golden brown] [1].
[1] The good old English way of finishing a roast joint called dredging.
Lister has this formula divided into two; Danneil and Schuch make three different formulas out of it.
VIII
LOINS AND KIDNEYS _LUMBI ET RENES_
[286] ROAST LOINS MADE THUS _LUMBULI a.s.sI ITA FIUNT_
SPLIT THEM INTO TWO PARTS SO THAT THEY ARE SPREAD OUT [1] SPRINKLE THE OPENING WITH CRUSHED PEPPER AND [ditto] NUTS, FINELY CHOPPED CORIANDER AND CRUSHED FENNEL SEED. THE TENDERLOINS ARE THEN ROLLED UP TO BE ROASTED; TIE TOGETHER, WRAP IN CAUL, PARBOIL IN OIL [2] AND BROTH, AND THEN ROAST IN THE OVEN OR BROIL ON THE GRIDIRON.
[1] "Frenched," the meat here being pork tenderloin.
[2] G.-V. best broth and a little oil, which is more acceptable.
IX
HAM _PERNA_
[287] [Baked Picnic] HAM [Pork Shoulder, fresh or cured]
_PERNAM_
THE HAM SHOULD BE BRAISED WITH A GOOD NUMBER OF FIGS AND SOME THREE LAUREL LEAVES; THE SKIN IS THEN PULLED OFF AND CUT INTO SQUARE PIECES; THESE ARE MACERATED WITH HONEY. THEREUPON MAKE DOUGH CRUMBS OF FLOUR AND OIL [1] LAY THE DOUGH OVER OR AROUND THE HAM, STUD THE TOP WITH THE PIECES OF THE SKIN SO THAT THEY WILL BE BAKED WITH THE DOUGH [bake slowly] AND WHEN DONE, RETIRE FROM THE OVEN AND SERVE [2].
[1] Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened.
[2] Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelop the parboiled meat. The figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish. As a consequence we partook of a grand dish that no inmate of Olympus would have sneezed at.
In Pompeii an inn-keeper had written the following on the wall of his establishment: _Ubi perna cocta est si convivae apponitur non gustat pernam linguit ollam aut caccab.u.m._
When we first beheld this message we took the inn-keeper for a humorist and clever advertiser; but now we are convinced that he was in earnest when he said that his guests would lick the sauce pan in which his hams were cooked.
[288] TO COOK PORK SHOULDER _PERNae _[1]_ COCTURAM_
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.
_c.o.xa_ is the hind leg, or haunch of pork, or fresh ham.
Cf. note 1 to ? 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 c.o.xa c.u.m 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 formulae thrown into one.
XI