A stewpot, marmite, kettle. The cover, rising from the circumference to the center in a succession of steps, fits inside the mouth of the kettle. Ntl. Mus., Naples 72766; Field M., 24178.
BOOK VIII. QUADRUPEDS
Lib. VIII. Tetrapus
| CHAP. | [I]. | WILD BOAR. |
| CHAP. | [II]. | VENISON. |
| CHAP. | [III]. | CHAMOIS, GAZELLE. |
| CHAP. | [IV]. | WILD SHEEP. |
| CHAP. | [V]. | BEEF AND VEAL. |
| CHAP. | [VI]. | KID AND LAMB. |
| CHAP. | [VII]. | PIG. |
| CHAP. | [VIII]. | HARE. |
| CHAP. | [IX]. | DORMOUSE. |
I
[329] WILD BOAR IS PREPARED THUS APER ITA CONDITUR
IT IS CLEANED; SPRINKLED WITH SALT AND CRUSHED CUMIN AND THUS LEFT. THE NEXT DAY IT IS PUT INTO THE OVEN; WHEN DONE SEASON WITH CRUSHED PEPPER. A SAUCE FOR BOAR: HONEY [1] BROTH, REDUCED WINE, RAISIN WINE.
[1] Lan., Tor. vel instead of mel.
[330] ANOTHER WAY TO PREPARE BOAR ALITER IN APRO
YOU BOIL THE BOAR IN SEA WATER WITH SPRIGS OF LAUREL; WHEN DONE NICE AND SOFT, REMOVE THE SKIN, SERVE WITH SALT, MUSTARD, VINEGAR.