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Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk)
Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) is a traditional Ancient Roman recipe for a classic dish of a whole suckling pig that's boiled and served with a cold pepper, lovage, coriander, mint and rue sauce cooked in stock with honey, wine and liquamen. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled Suckling Pig, Fed on Milk (Porcellum Lacte Pastum Elixum).
prep time
20 minutes
cook time
370 minutes
Total Time:
390 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Porcellum lacte pastum elixum calidum iure frigido crudo Apiciano: adicies in mortarium piper, ligusticum, coriandri semen, mentam, rutam, fricabis, suffundes liquamen, adicies mel, vinum, et liquamine temperabis. porcellum elixum ferventem sabano mundo siccatum perfundes et inferes.
Translation
Boiled Suckling Pig, Fed on Milk, Served Hot with Cold Uncooked Apician Sauce: Put in a mortar, pepper, lovage, coriander seeds, mint and rue then bruise together. Pour over stock, add honey, wine and liquamen. <Blend.> Dry the boiled suckling pig, whilst still hot, with a linen cloth. Pour over the dressing and serve.
Modern Redaction
Ingredients:
1 whole suckling pig
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
1 tsp coriander seeds
1/4 tsp dried mint, crumbled
1/8 tsp dried
rue (or
rosemary)
360ml pork stock or chicken stock
2 tbsp honey
100ml red wine
1 tbsp liquamen (fish sauce)
Method:
Wash the suckling pig with a little stock then place the piglet in a basket and lower into a pan of briskly-boiling water. Cook for about 90 minutes, or until very tender then remove from the water. Pat the pig dry then remove the clamps. Arrange the piglet on a dish and serve with the following cold sauce.
Pound together the black pepper, lovage (or celery) seeds, coriander seeds, mint and rue (or rosemary) on a mortar. Work in the honey and liquamen and moisten with the red wine. Turn into a pan and whisk in the pork or chicken stock. Bring the mixture to a boil and cook for 30 minutes, or until thickened. Take off the heat and allow to cool then turn into a bowl and chill in the refrigerator.
Slice the meat and serve accompanied by the cold sauce.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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