Aper ita conditur
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This recipe is actually derived from two of Apicius' recipes. One for how to roast the meat and the other for the sauce. Both are given below: IngredientsOriginal RecipeAper ita conditur (from Apicius' De Re Coquinaria)Aper ita conditur: spongiatur, et sic aspergitur ei sal, cuminum tritum, et sic manet. alia die mittitur in furnum. cum coctus fuerit, perfunditur piper tritum, condimentum aprunum, mel, liquamen, caroenum et passum. Aliter in apro: teres piper, ligusticum, origanum, apii semen, laseris radicem, cuminum, feniculi semen, rutam, liquamen, vinum, passum. facies ut ferveat. cum ferbuerit, amulo obligas. aprum intro foras ‹tanges› et inferes. TranslationWild Boar is Prepared Thus: It is cleaned; sprinkled with salt and crushed cumin and thus left. The next day it is put into the oven; when done season with crushed pepper. A sauce for boar: honey, broth, reduced wine, raisin wine. Another Sauce for Boar: Crush pepper, lovage, oregano, celery seed, laser root, cumin, fennel seed, rue, broth, wine, raisin wine; heat, when done tie with roux; cover the meat with this sauce so as to penetrate the meat and serve. Modern Redaction
Large joint of pork (or wild boar, if you can get it) Method:Prepare the pork by wiping the meat clean and sprinkling it with ground cumin several hours before cooking. Roast the pork, uncovered in an oven at 180°C for one hour per kilo plus 55 minutes. Meanwhile, place all the herbs and spices in a mortar and grind together with a pestle. Blend this in a bowl with the stock, red wine and olive oil and honey. Pour this sauce into a bowl, bring to the boil then allow to simmer for 25 minutes. Thicken the sauce with a tablespoon of flour and allow to simmer for a further five minutes. When done, take the roast pork from the oven, sprinkle with the celery seed and allow to rest for ten minutes. Carve the meat and serve immediately with the sauce. |
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