| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Meats, Pork |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork (roasting joint) |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Ground pepper |
| 1 |
ts |
Celery seed (or lovage) |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Fennel |
| 1 |
ts |
White wine vinegar |
| 1 |
pn |
Caraway |
| 1/4 |
c |
Pine nuts or almonds chopped |
| 1/4 |
c |
Dates, chopped |
| 1 |
tb |
Honey |
| 1 1/2 |
c |
Prok or beef stock |
| 1/8 |
ts |
Ground mustard |
| 2 |
ts |
Olive oil |
|
|
Ground pepper |
INSTRUCTIONS
FOR SAUCE
Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2
1/2 hours.
For the sauce, in a mortar, grind pepper, celery seed, cumin and fennel.
Combine with vinegar, and add caraway, nuts, chopped dates, honey, stock
seasoned with mustard, and olive oil. Bring this sauce to a boil, add
raosting pan juices, and simmer for 20 minutes. Thicken with flour and
serve with a sprinlking of pepper.
Source - The Roman Cookery of Apicius
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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