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Recipe: Udder of sow

(Apicius, “The Roman Cookbook”)
Boil your sow’s udder, bind together with reed, sprinkle with pepper and put it in the oven. Half roast.
Pound pepper, mix with lovage and liquamen, blend with wine and passum ( a kind of wine made from corrupted grapes – raisins soaked in wine or sweet Spanish wine make a good substitute -) thicken with cornflour and pour everything over the udder.”
This is a good example of what Roman recipes were like. It is clear that by following these instructions to the letter one will create a culinary calamity.
There are also several recipes for “Vulvae Steriles” in this famous book. This dish seem to have been a favourite on the Roman table. I will discuss this classic delicacy at some other suitable occasion.