Meanwhile beat the eggs. Add to the mixture and continue
cooking either on the stove or in the oven.
Roasted Boar with cooked sauce
Serves IV
II lb. boar tenderloin or shoulder butt, cubed
For the marinade:
II cups strong red wine
1/2 cup
vinegar
I tbsp. garum
I
tbsp. TOTAL celery seeds, mint, thyme and savory
For the sauce:
I tsp. cumin
I 1/2 oz. pine nuts
II
oz. almonds
I tbs TOTAL celery seeds, mint, thyme and
savory
pinch pepper
1/2 cup red wine
I tsp. garum
I
tsp. honey
I tsp olive oil
1/4 tsp. ground saffron
Marinate boar overnight. Drain and roast in a moderate oven
(350 degrees) for around II hours.
For the sauce: roast cumin in a pan for a few minutes, do
the same for the pine nuts and almonds. Chop together herbs,
pine nuts and almonds, add pepper, wine, garum ,
honey and olive oil, finally the saffron. Heat and serve on
the side.
Aliter dulcia
Egg Pudding - Serves IV
III eggs
III Tbs. flour
I 3/4 cups milk
Pepper to
taste
II 1/I2 oz. pine nuts
I-II Tbs. passum
IV tsp. honey
Beat the eggs in a bowl with the flour and milk. Add pepper
and heat in a pan.
Meanwhile, grind the pine nuts with passum in a mortar. As soon as
the egg mixture begins to boil, remove from the heat. Add the
honey and the pine nut mixture. Resume cooking for
approximately XV minutes more over a low heat, stirring so
that no lumps form. Pour into I large or IV small individual
bowls; add a teaspoon of honey and a pinch of pepper to each
and serve.
Dulcia Domestica
Stuffed Dates
The ancient Romans stuffed figs and dates with walnuts,
hazelnuts, or pine nuts. If they are simply stuffed, dried
dates can be used; but if they are to be cooked, it is better
to use fresh ones.
Pit the dates and stuff some with chopped walnuts, others
with chopped pine nuts. (I omit the salt prescribed in
Apicius.) Cook in a bit of liquid honey that has been heated
in a pan. Use V-VI dates for each serving. This recipe
produces a delicate warm dessert.
-- from A Taste of Ancient Rome , by
Ilaria Gozzini Giacosa
