_Ventre de Truie à la Romaine._--It is cooked in the manner before described, and seasoned with a sauce composed of pepper, parsley seed, dried mint, benzoin-root, honey, vinegar, and garum.[XVI-61] _Fillet of Pork à la Bœotienne._--When it has been covered with honey and vinegar, and baked in the oven, it is eaten with a seasoning of pepper, benzoin, and garum.[XVI-62] _Tétines de Truie à la Salienne._--Cook them in water; make several incisions; cover them with salt, and place them in the oven, or on the gridiron; prepare a seasoning of pepper and alisander, with garum, wine, and cooked wine; thicken with fine floor; put in the _tétines_, and serve.[XVI-63] _Tétines à la Flamine._--Mix the flesh of a sea-hedge hog with carrots and pepper; introduce the mixture into the _tétines_; sew up the opening; cook them in the oven, or on the gridiron, and eat them with brine and mustard.[XVI-64] _Olympian Pig’s Liver._--Take the liver of a pig that has been fed only on figs, bake it, and serve with a seasoning of œnogarum, pepper, thyme, alisander, garum, oil, and a little vinegar.[XVI-65] _Capitolian Pig’s Liver._--Make incisions in the liver of a pig that has been fed on nothing but figs, and put it into garum with pepper, alisander, and two bay leaves; then wrap it in the caul, cook it on the gridiron, and serve.[XVI-66] _Campanian Bacon._--It is cooked by just covering it with water and a good quantity of dill, to which a little oil and salt are afterwards added.[XVI-67] _Quenelles of Pig’s Liver and Brains._--Roast a pig’s liver, and take off all the fibrous parts; sprinkle it with pounded pepper and rue; add some gravy; stir the whole well; then cut it into small slices, each of which you must cover with a bay leaf; hang them over the smoke as long as you think necessary. When you wish to eat them, roast them afresh; then put them into a mortar, with pepper, alisander, and wild marjoram; stir them, add gravy and dressed sucking pigs’ brains, pounded with care; then add five eggs, and dissolve them in such a manner as to make the whole thoroughly compact; pour over it some gravy, and cook in a saucepan; when cooked, throw it on a very clean table, and out this pulp into small square pieces, which mix in the mortar with pepper, alisander, and wild marjoram. When you have gently stirred all this, it must again be put into a saucepan, and boiled over a slow fire. At the moment of ebullition, pour it on a plate, sprinkle with pepper, and serve.[XVI-68] _Lucanian Sausages._--Pound in a mortar some pepper, cummin, and winter savory with bay leaves, and moisten with gravy and garum; then add to this mixture some pork, chopped small, more garum and pepper, and a good quantity of bacon, with a few pine nuts. When these various ingredients are well incorporated one with another, you stuff the prepared intestines, and hang up the sausages.[XVI-69]