[2] It is presumed that the boned pig is rolled and tied, with the leaves in the center.
[374] SUCKLING PIG À LA FRONTO [1] PORCELLUM FRONTINIANUM
BONE THE PIG, PARBOIL, GARNISH; IN A SAUCE PAN. ADD BROTH, WINE, BIND. WHEN HALF DONE, ADD A BUNCH OF LEEKS AND DILL, SOME REDUCED MUST. WHEN COOKED WIPE THE PIG CLEAN, LET IT DRIP OFF; SPRINKLE WITH PEPPER, SERVE.
[1] List. Probably named for Julius Fronto, prætor urbanus under Vitellius. Cornelius Fronto was an orator and author at the time of emperor Hadrian. Cf. ℞ No. [246]. G.-V. Frontinianus.
[375] SUCKLING PIG STEWED IN WINE PORCELLUM ŒNOCOCTUM [1]
SCALD [parboil] THE PIG [and] MARINATE [2] PLACE IN A SAUCE PAN [with] OIL, BROTH, WINE AND WATER, TIE A BUNCH OF LEEKS AND CORIANDER; [cook (in the oven)] WHEN HALF DONE COLOR WITH REDUCED MUST. IN THE MORTAR PUT PEPPER, LOVAGE, CARRAWAY, ORIGANY, CELERY SEED, LASER ROOT AND CRUSH THEM, MOISTEN WITH BROTH, ADD THE PIG’S OWN GRAVY AND RAISIN WINE TO TASTE. ADD THIS [to the meat in the sauce pan] AND LET IT BOIL. WHEN BOILING BIND WITH ROUX. THE PIG, PLACED ON A PLATTER, MASK [with the sauce] SPRINKLE WITH PEPPER AND SERVE.
[1] Tor. vino elixatus; G.-V. œnococtum.
[2] It is presumed that the pig is prepared for coction as in the foregoing, namely cleaned, washed, boned, etc. This also applies to the succeeding recipes of pig.
[376] PIG À LA CELSINUS [1] PORCELLUM CELSINIANUM
PREPARE [as above] INJECT [the following dressing made of] PEPPER, RUE, ONIONS, SATURY, THE PIG’S OWN GRAVY [and] EGGS THROUGH THE EAR [2] AND OF PEPPER, BROTH AND A LITTLE WINE [make a sauce which is served] IN THE SAUCE BOAT [3]; AND ENJOY IT.