r.

[2] This sentence wanting in Tor.

[371] SUCKLING PIG A LA VITELLIUS [1]
_PORCELLUM VITELLIANUM_

SUCKLING PIG CALLED VITELLIAN STYLE IS PREPARED THUS [2] GARNISH THE
PIG LIKE WILD BOAR [3] SPRINKLE WITH SALT, ROAST IN OVEN. IN THE
MORTAR PUT PEPPER, LOVAGE, MOISTEN WITH BROTH, WINE AND RAISIN WINE TO
TASTE, PUT THIS IN A SAUCE PAN, ADDING VERY LITTLE OIL, HEAT; THE
ROASTING PIG BASTE WITH THIS IN A MANNER SO THAT [the aroma] WILL
PENETRATE THE SKIN.

[1] Named for Vitellius, Roman emperor.

[2] Tor. sentence wanting in other texts.

[3] i.e. marinated with raw vegetables, wine, spices,
etc. Cf. {Rx} Nos. 329-30.

[372] SUCKLING PIG A LA FLACCUS
_PORCELLUM FLACCIANUM_ [1]

THE PIG IS GARNISHED LIKE WILD BOAR [2] SPRINKLE WITH SALT, PLACE IN
THE OVEN. WHILE BEING DONE PUT IN THE MORTAR PEPPER, LOVAGE, CARRAWAY,
CELERY SEED, LASER ROOT, GREEN RUE, AND CRUSH IT, MOISTEN WITH BROTH,
WINE AND RAISIN WINE TO TASTE, PUT THIS IN A SAUCE PAN, ADDING A
LITTLE OIL, HEAT, BIND WITH ROUX. THE ROAST PIG, FREE FROM BONES,
SPRINKLE WITH POWDERED CELERY SEED AND SERVE.

[1] List. named for Flaccus Hordeonius, (_puto_).
Flaccus was a rather common Roman family name.

[2] Cf. note 3 to {Rx} No. 371, also {Rx} 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 _{oe}nogarum_ 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 A 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.