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PEPPER, LOVAGE, c.u.mIN, DILL SEED, THYME, ORIGANY, LITTLE SILPHIUM, RATHER MORE MUSTARD SEED, ADD PURE WINE, SOME GREEN HERBS, A LITTLE ONION, CRUSHED NUTS FROM THE PONTUS, OR ALMONDS, DATES, HONEY, VINEGAR, SOME MORE PURE WINE, COLOR WITH REDUCED MUST [and add] BROTH AND OIL [1].
[1] Strongly resembling our _vinaigrette_.
[337] ANOTHER [sauce] FOR BOAR _ALITER [ius] IN APRO_
CRUSH PEPPER, LOVAGE, ORIGANY, CELERY SEED, LASER ROOT, c.u.mIN, FENNEL SEED, RUE, BROTH, WINE, RAISIN WINE; HEAT, WHEN DONE TIE WITH ROUX; COVER THE MEAT WITH THIS SAUCE SO AS TO PENETRATE THE MEAT AND SERVE.
[338] SHOULDER OF BOAR IS STUFFED IN THIS MANNER _PERNA APRUNA ITA IMPLETUR_ [1]
LOOSEN THE MEAT FROM THE BONES BY MEANS OF A WOODEN STICK IN ORDER TO FILL THE CAVITY LEFT BY THE BONES WITH DRESSING WHICH IS INTRODUCED THROUGH A FUNNEL. [The dressing season with] CRUSHED PEPPER, LAUREL BERRIES AND RUE; IF YOU LIKE, ADD LASER, THE BEST KIND OF BROTH, REDUCED MUST AND SPRINKLE WITH FRESH OIL. WHEN THE FILLING IS DONE, TIE THE PARTS THUS STUFFED IN LINEN, PLACE THEM IN THE STOCK POT IN WHICH THEY ARE TO BE COOKED AND BOIL THEM IN SEA WATER, WITH A SPRIG OF LAUREL AND DILL [2].
[1] G.-V. _Terentina_, referring to a place in the Campus Martius, where the _ludi seculares_ were celebrated. Tor. _recentia_, fresh.
[2] The dressing consisted princ.i.p.ally of pork or veal pounded fine, seasoned as directed above, and tied with eggs, as is often prescribed by Apicius.
To verify how little high cla.s.s cookery methods have changed consult one of the foremost of modern authorities, Auguste Escoffier, of the Carlton and Ritz hotels, London and Paris, who in his "Guide Culinaire"
presents this dish under its ancient Italian name of _Zampino_.
II
VENISON [Stag]
_IN CERVO_
[339] SAUCE FOR STAG _IUS IN CERVUM_
CRUSH PEPPER, LOVAGE, CARRAWAY [1] ORIGANY, CELERY SEED, LASER ROOT, FENNEL SEED, MOISTEN WITH BROTH, WINE [2] RAISIN WINE AND A LITTLE OIL. WHEN BOILING BIND WITH ROUX; THE COOKED MEAT IMMERSE IN THIS SAUCE [braise] TO PENETRATE AND TO SOFTEN, AND SERVE. FOR BROAD HORN DEER AS WELL AS FOR OTHER VENISON FOLLOW SIMILAR METHODS AND USE THE SAME CONDIMENTS.
[1] Tor. _carenum_; Hum. _legendum: careum_.
[2] Wanting in Tor.
[340] ANOTHER WAY [1]
_ALITER_
PARBOIL AND BRAISE THE VENISON. CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND POUR OVER THE ROAST.
[1] Tor. Another little sauce for venison.
[341] VENISON SAUCE _IUS IN CERVO_
MIX PEPPER, LOVAGE, ONION, ORIGANY, NUTS, FIGDATES, HONEY, BROTH, MUSTARD, VINEGAR, OIL [1].
[1] Resembling a _vinaigrette_, except for the nuts and dates.
[342] PREPARATION OF VENISON _CERVINae CONDITURA_
PEPPER, c.u.mIN, CONDIMENTS, PARSLEY, ONION, RUE, HONEY, BROTH, MINT, RAISIN WINE, REDUCED WINE, AND A LITTLE OIL; BIND WITH ROUX WHEN BOILING.
[343] HOT SAUCE FOR VENISON _IURA FERVENTIA IN CERVO_
PEPPER, LOVAGE, PARSLEY, c.u.mIN, TOASTED NUTS OR ALMONDS, HONEY, VINEGAR, WINE, A LITTLE OIL; ADD BROTH AND STIR WELL.
[344] MARINADE FOR ROAST VENISON _EMBAMMA [1] IN CERVINAM a.s.sAM_
PEPPER, NARD LEAVES, CELERY SEED, DRY ONIONS, GREEN RUE, HONEY, VINEGAR, BROTH, ADD DATES, RAISINS AND OIL.
[1] Tor. _Intinctus_, same; a _marinade_, a pickle or sauce in which to preserve or to flavor raw meat or fish.
[345] ANOTHER HOT SAUCE FOR VENISON _ALITER IN CERVUM a.s.sUM IURA FERVENTIA_
PEPPER, LOVAGE, PARSLEY, STEWED DAMASCUS PRUNES, WINE, HONEY, VINEGAR, BROTH, A LITTLE OIL; STIR WITH A f.a.gOT OF LEEKS AND SATURY [1].
[1] A f.a.got of herbs; regarding this method of flavoring. Cf. notes to ? No. 277 _seq._
A sauce resembling our c.u.mberland, very popular with venison which is sweetened with currant jelly instead of the above prunes.
III
CHAMOIS, GAZELLE _IN CAPREA_
[346] SAUCE FOR WILD GOAT _IUS IN CAPREA_
PEPPER, LOVAGE, CARRAWAY, c.u.mIN, PARSLEY, RUE SEED, HONEY, MUSTARD, VINEGAR, BROTH AND OIL.
[347] SAUCE FOR ROAST WILD GOAT _IUS IN CAPREA a.s.sA_
PEPPER, HERBS, RUE, ONION, HONEY, BROTH, RAISIN WINE, A LITTLE OIL, BIND WITH ROUX.
[347a] STILL ANOTHER _ALITER_
AS ABOVE IS MADE WITH PARSLEY AND MARJORAM [1].
