Score the roast on the meat side in squares, without cutting into the rind. Season the meat side with salt, pepper and coriander.
Prepare a marinade using the liquamen, pepper, finely chopped lovage, dill, bay leaves, cumin and shallots and marinate the roast for 1-2 days.
Then use wooden skewers to hold the roast together and cook it in the oven.
Pour the marinade into the roast stock and heat in a saucepan. Season to taste with pepper, liquamen and passum, and thicken with flour.
Take the roast out of the oven and separate the meat from the rind. Serve with the sauce.
Roman Cookbook (Edgar Comes), Zauberfeder Verlag, 128 pages, 21 x 20 cm, hardcover, ISBN 978-3-938922-86-6, 24,90 Euro
About the author
Edgar Comes, born in 1964, is a surveyor. He has been involved in experimental archaeology since 1998. As a passionate hobby cook, he has devoted himself especially to Roman cuisine. In workshops and cooking courses, he has been trying for many years to teach his contemporaries the secrets of Roman cooking.
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