[263] PORK CUTLETS, HUNTER STYLE _OFFELLÆ APRUGNEO _[1]_ MORE_ IN THE SAME MANNER YOU CAN MAKE TIDBITS OF SOW'S BELLY [2] PORK CHOPS PREPARED IN A MANNER TO RESEMBLE WILD BOAR ARE [3] PICKLED IN OIL AND BROTH AND PLACED IN SPICES. WHEN THE CUTLETS ARE DONE [marinated] THE PICKLE IS PLACED ON THE FIRE AND BOILED; THE CUTLETS ARE PUT BACK INTO THIS GRAVY AND ARE FINISHED WITH CRUSHED PEPPER, SPICES, HONEY, BROTH, AND ROUX. WHEN THIS IS DONE SERVE THE CUTLETS WITHOUT THE BROTH AND OIL, SPRINKLED WITH PEPPER. [1] G.-V. _Aprugineo_; List. _Offellæ Aprugneæ_, i.e. wild boar chops or cutlets. Vat. Ms. _aprogneo more_; Tor. _pro genuino more_; Tac. _aprogeneo_--from _aprugnus_, wild boar. Mutton today is prepared in a similar way, marinated with spices, etc., to resemble venison, and is called _Mouton à la Chasseur_, hunter style. [2] This sentence, probably belonging to the preceding formula, carried over by Torinus. [3] This sentence only in Torinus. [264] TIDBITS ANOTHER WAY _ALITER OFFELLÆ_ THE BALLS OR CUTLETS ARE [1] PROPERLY FRIED IN THE PAN, NEARLY DONE. [Next prepare the following] ONE WHOLE [2] GLASS BROTH, A GLASS OF WATER, A GLASS OF VINEGAR AND A GLASS OF OIL, PROPERLY MIXED; PUT THIS IN AN EARTHEN BAKING DISH [immerse meat pieces] FINISH ON THE FIRE AND SERVE. [1] Tor. [2] Tor. _Summi_; List. _sumis_, i.e. broth of the pork. [265] TIDBITS IN ANOTHER STYLE _ALITER OFFELLAS_ ALSO FRY THE CUTLETS THIS WAY: [1] IN A PAN WITH PLENTY OF WINE SAUCE, SPRINKLE WITH PEPPER AND SERVE. [ANOTHER WAY] [2] THE CUTLETS PREVIOUSLY SALT AND PICKLED IN A BROTH OF CUMIN, ARE PROPERLY FRIED [3]. [1] Tor. sentence wanting in other texts. [2] The texts have two formulæ; by the transposition of the two sentences the formula appears as a whole and one that is intelligible from a culinary point of view. [3] The texts have: _in aqua recte friguntur_; the _acqua_ presumably belongs to the cumin pickle. To fry in water is not possible. V CHOICE ROASTS [1] _ASSATURÆ_ [266] ROASTING, PLAIN _ASSATURAM SIMPLICEM_ [2] SIMPLY PUT THE MEATS TO BE ROASTED IN THE OVEN, GENEROUSLY SPRINKLED WITH SALT, AND SERVE [it glazed] WITH HONEY [3]. [1] Tor. _De assaturæ exquisitæ apparatu_. [2] Brandt adds "plain." [3] Corresponding to our present method of roasting; fresh and processed ham is glazed with sugar. Roasting in the oven is not as desirable as roasting on the spit, universally practised during the middle ages. The spit seems to have been unknown to the Romans. It is seldom used today, although we have improved it by turning it with electrical machinery. [267] ANOTHER STYLE FOR ROASTS _ALITER ASSATURAS_