[262] APICIAN ROULADES OFFELLAS APICIANAS
BONE THE MEAT FOR THE [roulades—a pork loin, roll it, tie it] OVEN, SHAPE ROUND, COVER WITH OR WRAP IN RUSHES. [Roast] WHEN DONE, RETIRE, ALLOW TO DRIP AND DRY ON THE GRIDIRON BUT SO THAT THE MEAT DOES NOT HARDEN. CRUSH PEPPER, LOVAGE, RUSH [1], CUMIN, ADDING BROTH AND RAISIN WINE TO TASTE. PLACE THE ROULADES WITH THIS SAUCE TOGETHER IN A SAUCE PAN [finish by braising] WHEN DONE, RETIRE THE ROULADES AND DRY THEM. SERVE WITHOUT THE GRAVY SPRINKLED WITH PEPPER. IF TOO FAT REMOVE THE OUTER SKIN [2].
[1] Cyperis, —os, —um, cypirus, variants for a sort of rush; probably “Cyprian Grass.”
[2] Dann. Dumplings; but this formula appears to deal with boneless pork chops, pork roulades or “filets mignons.”
[263] PORK CUTLETS, HUNTER STYLE OFFELLÆ APRUGNEO [1] MORE
IN THE SAME MANNER YOU CAN MAKE TIDBITS OF SOW’S BELLY [2] PORK CHOPS PREPARED IN A MANNER TO RESEMBLE WILD BOAR ARE [3] PICKLED IN OIL AND BROTH AND PLACED IN SPICES. WHEN THE CUTLETS ARE DONE [marinated] THE PICKLE IS PLACED ON THE FIRE AND BOILED; THE CUTLETS ARE PUT BACK INTO THIS GRAVY AND ARE FINISHED WITH CRUSHED PEPPER, SPICES, HONEY, BROTH, AND ROUX. WHEN THIS IS DONE SERVE THE CUTLETS WITHOUT THE BROTH AND OIL, SPRINKLED WITH PEPPER.
[1] G.-V. Aprugineo; List. Offellæ Aprugneæ, i.e. wild boar chops or cutlets. Vat. Ms. aprogneo more; Tor. pro genuino more; Tac. aprogeneo—from aprugnus, wild boar.
Mutton today is prepared in a similar way, marinated with spices, etc., to resemble venison, and is called Mouton à la Chasseur, hunter style.
[2] This sentence, probably belonging to the preceding formula, carried over by Torinus.