Bay-Laurel Suckling Pig
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- suckling pig
- green bay
- pepper
- lovage
- caraway
- celery seed
- laser root
- bay berries
- liquamen (fermented fish sauce)
- wine
- passum (raisin wine)
- oil
- wheat starch
Instructions
- Bone the pig, dress it as for oenogarum, and brown it. Break green bay over it and roast in the oven.
- Grind pepper, lovage, caraway, celery seed, laser root, bay berries; moisten with liquamen; temper with wine and passum; boil in a pan with a little oil and thicken.
- Remove the pig from the bay, baste off the bones with the sauce, and serve.