XX
[488] SUCKLING PIG, CORIANDER SAUCE PORCELLUM CORIANDRATUM
ROAST THE PIG CAREFULLY; MAKE THUS A MORTAR MIXTURE: POUND PEPPER, DILL, ORIGANY, GREEN CORIANDER, MOISTEN WITH HONEY, WINE, BROTH, OIL, VINEGAR, REDUCED MUST. ALL OF THIS WHEN HOT POUR OVER [the roast] SPRINKLE RAISINS, PINE NUTS AND CHOPPED ONIONS OVER AND SO SERVE.
XXI
[489] SUCKLING PIG, WINE SAUCE PORCELLUM ÆNOCOCTUM [1]
TAKE THE PIG, GARNISH [with a marinade of herbs, etc.] COOK [roast] IT WITH OIL AND BROTH. WHEN DONE, PUT IN THE MORTAR PEPPER, RUE, LAUREL BERRIES, BROTH, RAISIN WINE OR REDUCED WINE, OLD WINE, CRUSH ALL, MIX AND PREPARE TO A POINT; DRESS THE PIG ON A SHOWY SERVICE [2] PLATTER AND SERVE.
[1] i.e. œnococtum, cooked or prepared in wine sauce.
[2] Dann. is of the opinion that the pig is cooked in a copper vessel, because the instructions are to serve it in patinam aheneam.