XVIII [486] [Sauce] FOR BOILED FISH _IN PISCIBUS ELIXIS_ CRUSH PEPPER, LOVAGE, CELERY SEED, ORIGANY WHICH MOISTEN WITH VINEGAR; ADD PINE NUTS, FIGDATES [1] IN SUFFICIENT QUANTITY, HONEY, VINEGAR, BROTH, MUSTARD, MIX AND COMBINE PROPERLY AND BRING FORTH. [1] Dann. is undecided as to whether this is dates or date wine; Goll. thinks it is mustard seed, which is not so bad gastronomically; but the original leaves no room for any doubt. XIX [487] A DISH OF SOLE WITH EGGS _PATINA SOLEARUM EX OVIS_ SCALE [skin] CLEAN [the soles], PLACE IN A [shallow] SAUCE PAN, ADD BROTH, OIL [white] WINE, A BUNCH OF LEEKS AND CORIANDER SEED, PLACE ON FIRE TO COOK, GRIND A LITTLE PEPPER, ORIGANY, MOISTEN WITH THE FISH LIQUOR [from the sauce pan]. TAKE 10 RAW EGGS, BEAT THEM AND MIX WITH THE REMAINING LIQUOR; PUT IT ALL BACK OVER THE FISH, AND ON A SLOW FIRE ALLOW TO HEAT [without boiling] AND THICKEN TO THE RIGHT CONSISTENCY; SPRINKLE WITH PEPPER [1]. [1] Very similar to _Sole au vin blanc_. Cf. ℞ No. 155. 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_. XXII [490] PIG, PAN GRAVY _PORCELLUM EO IURE_ 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]