E MEAT FROM THE BONES BY MEANS OF A WOODEN STICK IN ORDER TO
FILL THE CAVITY LEFT BY THE BONES WITH DRESSING WHICH IS INTRODUCED
THROUGH A FUNNEL. [The dressing season with] CRUSHED PEPPER, LAUREL
BERRIES AND RUE; IF YOU LIKE, ADD LASER, THE BEST KIND OF BROTH,
REDUCED MUST AND SPRINKLE WITH FRESH OIL. WHEN THE FILLING IS DONE,
TIE THE PARTS THUS STUFFED IN LINEN, PLACE THEM IN THE STOCK POT IN
WHICH THEY ARE TO BE COOKED AND BOIL THEM IN SEA WATER, WITH A SPRIG
OF LAUREL AND DILL [2].

[1] G.-V. _Terentina_, referring to a place in the
Campus Martius, where the _ludi seculares_ were
celebrated. Tor. _recentia_, fresh.

[2] The dressing consisted principally of pork or veal
pounded fine, seasoned as directed above, and tied with
eggs, as is often prescribed by Apicius.

To verify how little high class cookery methods have
changed consult one of the foremost of modern
authorities, Auguste Escoffier, of the Carlton and Ritz
hotels, London and Paris, who in his "Guide Culinaire"
presents this dish under its ancient Italian name of
_Zampino_.

II

VENISON [Stag]
_IN CERVO_

[339] SAUCE FOR STAG
_IUS IN CERVUM_

CRUSH PEPPER, LOVAGE, CARRAWAY [1] ORIGANY, CELERY SEED, LASER ROOT,
FENNEL SEED, MOISTEN WITH BROTH, WINE [2] RAISIN WINE AND A LITTLE
OIL. WHEN BOILING BIND WITH ROUX; THE COOKED MEAT IMMERSE IN THIS
SAUCE [braise] TO PENETRATE AND TO SOFTEN, AND SERVE. FOR BROAD HORN
DEER AS WELL AS FOR OTHER VENISON FOLLOW SIMILAR METHODS AND USE THE
SAME CONDIMENTS.

[1] Tor. _carenum_; Hum. _legendum: careum_.

[2] Wanting in Tor.

[340] ANOTHER WAY [1]
_ALITER_

PARBOIL AND BRAISE THE VENISON. CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY
SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX
AND POUR OVER THE ROAST.

[1] Tor. Another little sauce for venison.

[341] VENISON SAUCE
_IUS IN CERVO_

MIX PEPPER, LOVAGE, ONION, ORIGANY, NUTS, FIGDATES, HONEY, BROTH,
MUSTARD, VINEGAR, OIL [1].

[1] Resembling a _vinaigrette_, except for the nuts and
dates.

[342] PREPARATION OF VENISON
_CERVINAE CONDITURA_

PEPPER, CUMIN, CONDIMENTS, PARSLEY, ONION, RUE, HONEY, BROTH, MINT,
RAISIN WINE, REDUCED WINE, AND A LITTLE OIL; BIND WITH ROUX WHEN
BOILING.

[343] HOT SAUCE FOR VENISON
_IURA FERVENTIA IN CERVO_

PEPPER, LOVAGE, PARSLEY, CUMIN, TOASTED NUTS OR ALMONDS, HONEY,
VINEGAR, WINE, A LITTLE