ROAST THE PIG IN ITS OWN JUICE; [when done] RETIRE; BIND THE GRAVY WITH ROUX; [strain] PUT IN A SAUCE BOAT AND SERVE.
XXIII
[491] PIG SPRINKLED WITH THYME PORCELLUM THYMO SPARSUM
MILK-FED PIG, KILLED ON THE PREVIOUS DAY, BOIL WITH SALT AND DILL; TRANSFER IT INTO COLD WATER, CAREFULLY KEEPING IT SUBMERGED, TO PRESERVE ITS WHITENESS. THEREUPON [make a cold dressing of the following] GREEN SAVORY HERBS, [fresh] THYME, A LITTLE FLEABANE, HARD BOILED EGGS, ONIONS, [everything] CHOPPED FINE, SPRINKLE EVERYTHING [over the pig which has been taken out of the water and allowed to drip off] AND SEASON WITH A PINT OF BROTH, ONE MEASURE OF OIL, ONE OF RAISIN WINE, AND SO PRESENT IT [1].
[1] We would first mix the liquid components of this dressing with the chopped ingredients and then spread the finished dressing over the pig. Our author, no doubt, had this very process in mind.
XXIV
[492] PICKLED SUCKLING PIG PORCELLUM OXYZOMUM [1]
GARNISH [prepare and marinate] THE PIG CORRECTLY AND PLACE IT IN A LIQUOR PREPARED AS FOLLOWS: PUT IN THE MORTAR 50 GRAINS OF PEPPER, AS MUCH HONEY [2] AS IS REQUIRED, 3 DRY ONIONS, A LITTLE GREEN OR DRY CORIANDER, A PINT OF BROTH, 1 SEXTARIUS OF OIL, 1 PINT OF WATER; [all this] PUT IN A STEW PAN [braisière] PLACE THE PIG IN IT; WHEN IT COMMENCES TO BOIL, STIR THE GRAVY QUITE FREQUENTLY [3] SO AS TO THICKEN IT. SHOULD THE BROTH THUS BE REDUCED [by evaporation] ADD ANOTHER PINT OF WATER. IN THIS MANNER COOK [braise] THE PIG TO PERFECTION AND SERVE IT.
[1] exodionum, and in the Summary of Dishes, exozome, i.e. oxyzomum. It is curious to note the various spellings and meanings of oxyzomum. This is supposed to be a sour sauce or an acid preparation of some kind, yet this recipe does not mention acids. In fact, the presence of honey would make it a sweet preparation. We take it, the “garnish” contains the necessary vinegar or other acids such as lemon juice, wine, etc. Oxyzomum is properly rendered “pickle.”