HE MEATS TO BE ROASTED IN THE OVEN, GENEROUSLY SPRINKLED
WITH SALT, AND SERVE [it glazed] WITH HONEY [3].

[1] Tor. _De assaturae exquisitae 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_

TAKE 6 SCRUPLES OF PARSLEY, OF LASER [1] JUST AS MANY, 6 OF GINGER, 5
LAUREL BERRIES, 6 SCRUPLES OF PRESERVED LASER ROOT, CYPRIAN RUSH 6, 6
OF ORIGANY, A LITTLE COSTMARY, 3 SCRUPLES OF CHAMOMILE [or pellitory],
6 SCRUPLES OF CELERY SEED, 12 SCRUPLES OF PEPPER, AND BROTH AND OIL AS
MUCH AS IT WILL TAKE UP [2].

[1] G.-V. _asareos_ [?] _Asarum_, the herb foalbit, wild
spikenard.

[2] No directions are given for the making of this
compound which are essential to insure success of this
formula. Outwardly it resembles some of the commercial
sauces made principally in England (Worcestershire,
etc.), which are served with every roast.

[268] ANOTHER [Condiment for] ROAST
_ALITER ASSATURAS_

CRUSH DRY MYRTLE BERRIES WITH CUMIN AND PEPPER, ADDING HONEY ALSO
BROTH, REDUCED MUST AND OIL. HEAT AND BIND WITH ROUX. POUR THIS OVER
THE ROAST THAT IS MEDIUM DONE, WITH SALT; SPRINKLE WITH PEPPER AND
SERVE.

[269] ANOTHER ROAST [Sauce]
_ALITER ASSATURAS_

6 SCRUPLES PEPPER, 6 SCRUPLES LOVAGE, 6 SCRUPLES PARSLEY, 6 SCRUPLES
CELERY SEED, 6 SCRUPLES DILL, 6 SCRUPLES LASER ROOT, 6 SCRUPLES WILD
SPIKENARD [1], 6 SCRUPLES CYPRIAN RUSH, 6 SCRUPLES CARRAWAY, 6
SCRUPLES CUMIN, 6 SCRUPLES GINGER, A PINT OF BROTH AND A SPOONFUL OIL.

[1] Tor. _assareos_; cf. note 1 to {Rx} No. 267.

[270] ROAST NECK [1]
_ASSATURAS IN COLLARI_

PUT IN A BRAISIERE [2] AND BOIL PEPPER, SPICES, HONEY, BROTH; AND HEAT
THIS WITH THE MEAT IN THE OVEN. THE NECK PIECE ITSELF, IF YOU LIKE, IS
ALSO ROASTED WITH SPICES AND THE HOT GRAVY IS SIMPLY POURED OVER AT
THE MOMENT OF SERVING [3].

[1] A piece of meat from the neck of a food animal,
beef, veal, pork; a muscular hard piece, requiring much
care to make it palatable, a "pot roast."

[2] A roasting pan especially a