Fillet of Stag à la Persane.—Roast it, and at the moment of placing it on the table, cover it with a seasoning of pepper, alisander, scallions, wild marjoram, onions, and pine nuts, previously mixed with honey, garum, mustard, vinegar, and oil.[XIX_56]
THE ROEBUCK.
The flesh of the roebuck, according to Galen, has none of the bad qualities which he attributes to that of the stag.[XIX_57] Esculapius and Comus for this once agreed—which very seldom happened—in praising the beneficial properties and the delicious odour of these timid quadrupeds.
The Greeks thought much of the roebuck; they obtained the best from the island of Melos,[XIX_58] and served them at their most sumptuous repasts.[XIX_59] They were, perhaps, more rarely seen on Roman tables.
Roebuck with Spikenard.—Pound, in a mortar, pepper, parsley seed, dry onion, and green rue; add spikenard, and then honey, vinegar, garum, dates, cooked wine, and oil; mix well the whole, and cover the roast with it.[XIX_60]
Roebuck aux Prunes.—Mix pepper, alisander, and parsley, after having pounded them. Add to this a good quantity of Damascus plums, which you have soaked in hot water. Then add honey, wine, vinegar, garum, and a little oil; and, lastly, leeks and savory. Serve the roebuck with this sauce.[XIX_61]
Roebuck aux Amandes de Pin.—Bruise pepper, alisander, parsley, and cummin; mix with it a great quantity of fried pine nuts; and add honey, vinegar, wine, a little oil, and garum. Pour it over the roebuck.[XIX_62]