[1] A piece of meat from the neck of a food animal, beef, veal, pork; a muscular hard piece, requiring much care to make it palatable, a “pot roast.”
[2] A roasting pan especially adapted for braising tough meats, with closefitting cover to hold the vapors.
[3] Tor. combines this and the foregoing formula. G.-V. siccum calidum, for hot gravy. Perhaps a typographical error for succum.
VI
BOILED, STEWED MEATS, AND DAINTY FOOD IN ELIXAM ET COPADIA
[271] SAUCE FOR ALL BOILED DISHES JUS IN ELIXAM OMNEM
PEPPER, LOVAGE, ORIGANY, RUE, SILPHIUM, DRY ONION, WINE, REDUCED WINE, HONEY, VINEGAR, A LITTLE OIL, BOILED DOWN, STRAINED THROUGH A CLOTH AND POURED UNDER THE HOT COOKED MEATS [1].
[1] A very complicated sauce for boiled viands. Most of the ingredients are found in the Worcestershire Sauce.
[272] SAUCE FOR BOILED VIANDS JUS IN ELIXAM
MAKE IT THUS: [Tor.] PEPPER, PARSLEY, BROTH, VINEGAR, FIG-DATES, ONIONS, LITTLE OIL, POURED UNDER VERY HOT.