CRUSH PEPPER, LOVAGE, ORIGANY, CELERY SEED, LASER ROOT, CUMIN, FENNEL SEED, RUE, BROTH, WINE, RAISIN WINE; HEAT, WHEN DONE TIE WITH ROUX; COVER THE MEAT WITH THIS SAUCE SO AS TO PENETRATE THE MEAT AND SERVE.
[338] SHOULDER OF BOAR IS STUFFED IN THIS MANNER PERNA APRUNA ITA IMPLETUR [1]
LOOSEN THE MEAT FROM THE BONES BY MEANS OF A WOODEN STICK IN ORDER TO FILL THE CAVITY LEFT BY THE BONES WITH DRESSING WHICH IS INTRODUCED THROUGH A FUNNEL. [The dressing season with] CRUSHED PEPPER, LAUREL BERRIES AND RUE; IF YOU LIKE, ADD LASER, THE BEST KIND OF BROTH, REDUCED MUST AND SPRINKLE WITH FRESH OIL. WHEN THE FILLING IS DONE, TIE THE PARTS THUS STUFFED IN LINEN, PLACE THEM IN THE STOCK POT IN WHICH THEY ARE TO BE COOKED AND BOIL THEM IN SEA WATER, WITH A SPRIG OF LAUREL AND DILL [2].
[1] G.-V. Terentina, referring to a place in the Campus Martius, where the ludi seculares were celebrated. Tor. recentia, fresh.
[2] The dressing consisted principally of pork or veal pounded fine, seasoned as directed above, and tied with eggs, as is often prescribed by Apicius.
To verify how little high class cookery methods have changed consult one of the foremost of modern authorities, Auguste Escoffier, of the Carlton and Ritz hotels, London and Paris, who in his “Guide Culinaire” presents this dish under its ancient Italian name of Zampino.
II
VENISON [Stag] IN CERVO
[339] SAUCE FOR STAG IUS IN CERVUM
CRUSH PEPPER, LOVAGE, CARRAWAY [1] ORIGANY, CELERY SEED, LASER ROOT, FENNEL SEED, MOISTEN WITH BROTH, WINE [2] RAISIN WINE AND A LITTLE OIL. WHEN BOILING BIND WITH ROUX; THE COOKED MEAT IMMERSE IN THIS SAUCE [braise] TO PENETRATE AND TO SOFTEN, AND SERVE. FOR BROAD HORN DEER AS WELL AS FOR OTHER VENISON FOLLOW SIMILAR METHODS AND USE THE SAME CONDIMENTS.