Tétines de Truie à la Salienne.—Cook them in water; make several incisions; cover them with salt, and place them in the oven, or on the gridiron; prepare a seasoning of pepper and alisander, with garum, wine, and cooked wine; thicken with fine floor; put in the tétines, and serve.[XVI_63]
Tétines à la Flamine.—Mix the flesh of a sea-hedge hog with carrots and pepper; introduce the mixture into the tétines; sew up the opening; cook them in the oven, or on the gridiron, and eat them with brine and mustard.[XVI_64]
Olympian Pig’s Liver.—Take the liver of a pig that has been fed only on figs, bake it, and serve with a seasoning of œnogarum, pepper, thyme, alisander, garum, oil, and a little vinegar.[XVI_65]
Capitolian Pig’s Liver.—Make incisions in the liver of a pig that has been fed on nothing but figs, and put it into garum with pepper, alisander, and two bay leaves; then wrap it in the caul, cook it on the gridiron, and serve.[XVI_66]
Campanian Bacon.—It is cooked by just covering it with water and a good quantity of dill, to which a little oil and salt are afterwards added.[XVI_67]
Quenelles of Pig’s Liver and Brains.—Roast a pig’s liver, and take off all the fibrous parts; sprinkle it with pounded pepper and rue; add some gravy; stir the whole well; then cut it into small slices, each of which you must cover with a bay leaf; hang them over the smoke as long as you think necessary.
When you wish to eat them, roast them afresh; then put them into a mortar, with pepper, alisander, and wild marjoram; stir them, add gravy and dressed sucking pigs’ brains, pounded with care; then add five eggs, and dissolve them in such a manner as to make the whole thoroughly compact; pour over it some gravy, and cook in a saucepan; when cooked, throw it on a very clean table, and out this pulp into small square pieces, which mix in the mortar with pepper, alisander, and wild marjoram. When you have gently stirred all this, it must again be put into a saucepan, and boiled over a slow fire. At the moment of ebullition, pour it on a plate, sprinkle with pepper, and serve.[XVI_68]
Lucanian Sausages.—Pound in a mortar some pepper, cummin, and winter savory with bay leaves, and moisten with gravy and garum; then add to this mixture some pork, chopped small, more garum and pepper, and a good quantity of bacon, with a few pine nuts. When these various ingredients are well incorporated one with another, you stuff the prepared intestines, and hang up the sausages.[XVI_69]
Imperial Sausages.—Cut some pork into very small pieces, which most be pounded with the finest bread, well-soaked in wine; then pound some pepper and decorticated myrtle leaves, and add some gravy. Make some small sausages, and put inside some fir-nuts. When these sausages are finished, you must cook them over a slow fire, with sweet wine, previously reduced to a-third.[XVI_70]
The following is the seasoning you must add to it:—