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Pork or Wild Boar with Cumin in Wine
(Aper Ita Conditur)

Apicius VIII.I.1

about text

Original recipe:

Translation:

Ingredients

  • 4-6 lb. boar or pork roast

Braising stock:

  • 1 tsp. salt
  • water
  • 1 tsp. myrtle berries, or juniper berries
  • 2 tsp. peppercorns
  • 2 tsp. cumin
  • Sauce:
  • 2 tsp. honey
  • ½ cup chicken or pork stock
  • ¼ cup red wine
  • ½ tsp. ground pepper

Preparation

Roasting pan juices:

  • Braise the meat slowly in a stock of salt, water, myrtle berries, peppercorns, and cumin in a 350°F oven for about 30 minutes per pound.
  • One hour before it is done, drain the pan, pour the pan juices over the roast and finish cooking, spooning the juices over the meat from time to time.
  • If you like, sprinkle additional cumin over the roast as it cooks.

To make the sauce:

  • Combine honey, stock, wine, pepper, and pan juices.
  • Bring to a boil and simmer for at least10 minutes. Serve with the slices of meat.
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