[331] ANOTHER WAY TO COOK [sauce for] BOAR ALITER IN APRO
CRUSH PEPPER, LOVAGE, ORIGANY, SEEDLESS MYRTLE BERRIES, CORIANDER, ONIONS; ADD HONEY, WINE, BROTH AND A LITTLE OIL; HEAT AND TIE WITH ROUX. THE BOAR ROASTED IN THE OVEN, IS MASKED WITH THIS SAUCE, WHICH YOU MAY USE FOR ANY KIND OF ROAST GAME [1].
[1] Tor. continues without interruption.
[332] MAKE A HOT SAUCE FOR ROAST BOAR THUS JURA FERVENTIA IN APRUM ASSUM FACIES SIC [1]
CRUSH PEPPER, CUMIN, CELERY SEED, MINT, THYME, SATURY, SAFFRON, TOASTED NUTS, OR TOASTED ALMONDS, HONEY, WINE, BROTH, VINEGAR AND A LITTLE OIL.
[1] Tor. In aprum uerò assum, indicating, perhaps, that ordinary pork also was prepared “boar style.” Cf. ℞ No. [362].
[333] ANOTHER HOT SAUCE FOR BOAR ALITER IN APRUM ASSUM IURA FERVENTIA
PEPPER, LOVAGE, CELERY SEED, MINT, THYME, TOASTED NUTS, WINE, VINEGAR, BROTH, AND A LITTLE OIL. WHEN THE SIMPLE BROTH [1] IS BOILING INCORPORATE THE CRUSHED THINGS AND STIR WITH AN AROMATIC BOUQUET OF ONIONS AND RUE. IF YOU DESIRE TO MAKE THIS A RICHER SAUCE, TIE IT WITH WHITES OF EGG, STIRRING THE LIQUID EGG IN GENTLY. SPRINKLE WITH A LITTLE PEPPER AND SERVE.
[1] Presumably the broth or stock in which the meat was roasted or braised.