IS MADE THUS: [1] PEPPER, LOVAGE, CUMIN, CELERY SEED, THYME, NUTS, WHICH SOAK AND CLEAN, HONEY, VINEGAR, BROTH AND OIL TO BE ADDED [2]. [1, 2] First three and last three words in Tor. [280] SAUCE FOR TIDBITS _JUS IN COPADIIS_ PEPPER, CELERY SEED, CARRAWAY, SATURY, SAFFRON, SHALLOTS, TOASTED ALMONDS, FIGDATES, BROTH, OIL AND A LITTLE MUSTARD; COLOR WITH REDUCED MUST. [281] SAUCE FOR TIDBITS _JUS IN COPADIIS_ PEPPER, LOVAGE, PARSLEY, SHALLOTS, TOASTED ALMONDS, DATES, HONEY, VINEGAR, BROTH, REDUCED MUST AND OIL. [282] SAUCE FOR TIDBITS _JUS IN COPADIIS_ CHOP HARD EGGS, PEPPER, CUMIN, PARSLEY, COOKED LEEKS, MYRTLE BERRIES, SOMEWHAT MORE HONEY, VINEGAR, BROTH AND OIL. [283] RAW DILL SAUCE FOR BOILED DISH _IN ELIXAM ANETHATUM CRUDUM_ PEPPER, DILL SEED, DRY MINT, LASER ROOT, POUR UNDER: VINEGAR, DATE WINE, HONEY, BROTH, AND A LITTLE MUSTARD, REDUCED MUST AND OIL TO TASTE; AND SERVE IT WITH ROAST PORK SHOULDER. [284] BRINY SAUCE FOR BOILED DISH _JUS IN ELIXAM ALLECATUM_ PEPPER, LOVAGE, CARRAWAY, CELERY SEED, THYME, SHALLOTS, DATES, FISH BRINE [1] STRAINED HONEY, AND WINE TO TASTE; SPRINKLE WITH CHOPPED GREEN CELERY AND OIL AND SERVE. [1] G.-V. _allecem_; Tor. _Halecem_. VII PAUNCH _VENTRICULA_ [285] PIG'S PAUNCH _VENTREM PORCINUM_ CLEAN THE PAUNCH OF A SUCKLING PIG WELL WITH SALT AND VINEGAR AND PRESENTLY WASH WITH WATER. THEN FILL IT WITH THE FOLLOWING DRESSING: PIECES OF PORK POUNDED IN THE MORTAR, THREE BRAINS--THE NERVES REMOVED--MIX WITH RAW EGGS, ADD NUTS, WHOLE PEPPER, AND SAUCE TO TASTE. CRUSH PEPPER, LOVAGE, SILPHIUM, ANISE, GINGER, A LITTLE RUE; FILL THE PAUNCH WITH IT, NOT TOO MUCH, THOUGH, LEAVING PLENTY OF ROOM FOR EXPANSION LEST IT BURSTS WHILE BEING COOKED. PUT IT IN A POT WITH BOILING WATER, RETIRE AND PRICK WITH A NEEDLE SO THAT IT DOES NOT BURST. WHEN HALF DONE, TAKE IT OUT AND HANG IT INTO THE SMOKE TO TAKE ON COLOR; NOW BOIL IT OVER AGAIN AND FINISH IT LEISURELY. NEXT TAKE THE BROTH, SOME PURE WINE AND A LITTLE OIL, OPEN THE PAUNCH WITH A SMALL KNIFE. SPRINKLE WITH THE BROTH AND LOVAGE; PLACE THE PIG NEAR THE FIRE TO HEAT IT, TURN IT AROUND IN BRAN [or bread crumbs] IMMERSE IN [sprinkle with] BRINE AND FINISH [the outer crust to a golden brown] [1]. [1] The good old English way of finishing a roast joint called dredging. Lister has this formula divided into two; Danneil and Schuch make three different formulas out of it. VIII LOINS AND KIDNEYS _LUMBI ET RENES_ [286] ROAST LOINS MADE THUS _LUMBULI ASSI ITA FIUNT_ SPLIT THEM INTO TWO PARTS SO THAT THEY ARE SPREAD OUT [1] SPRINKLE THE OPENING WITH CRUSHED PEPPER AND [ditto] NUTS, FINELY CHOPPED CORIANDER AND CRUSHED FENNEL SEED. THE TENDERLOINS ARE THEN ROLLED UP TO BE ROASTED; TIE TOGETHER, WRAP IN CAUL, PARBOIL IN OIL [2] AND BROTH, AND THEN ROAST IN THE OVEN OR BROIL ON THE GRIDIRON. [1] "Frenched," the meat here being pork tenderloin.