[2] Cf. note 3 to ℞ No. 371, also ℞ Nos. 329-30. Lister is thoroughly puzzled by this procedure, but the problem is very simple: just treat the pig like wild boar. [373] SUCKLING PIG, LAUREL FLAVOR _PORCELLUM LAUREATUM_ THE PIG IS BONED AND GARNISHED WITH A LITTLE WINE SAUCE [1] PARBOIL WITH GREEN LAUREL IN THE CENTER [2] AND PLACE IT IN THE OVEN TO BE ROASTED SUFFICIENTLY. MEANWHILE PUT IN THE MORTAR PEPPER, LOVAGE, CARRAWAY, CELERY SEED, LASER ROOT, AND LAUREL BERRIES, CRUSH THEM, MOISTEN WITH BROTH, WINE AND RAISIN WINE TO TASTE. [Put this in a sauce pan and heat] BIND [with roux; untie the pig] REMOVE THE LAUREL LEAVES; INCORPORATE THE JUICE OF THE BONES [from which a gravy has been made in the meantime] AND SERVE. [1] marinate in the ordinary way with _œnogarum_ as the dominant flavor. [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. [1] Tor. _Cæsianus_; Tac. _cesinianum_; G.-V. _Celsinianum_. Lister goes far out of his way to prove that the man for whom this dish was named was Celsinus. He cites a very amusing bit of ancient humor by Petrus Lambecius, given below.