Pine Kernel Sauce
Courtesy of Sally Grainger

332 Make a Hot Sauce for Roast Boar thus

Jura ferventia in aprum assum facies sic​1
Crush pepper, cumin, celery seed, mint, thyme, satury, saffron, toasted nuts, or toasted almonds, honey, wine, broth, vinegar and a little oil. 1 Tor. In aprum uerò assum, indicating, perhaps, that ordinary pork also was prepared "boar style." Cf. ℞ No. 352. (Apicius, 8.1.4)

1 teaspoon celery seed
1 teaspoon cumin
8 peppercorns
1 teaspoon dried mint
1 teaspoon dried thyme
1 teaspoon dried savory
2 oz. pine kernals
1 tablespoons white wine
1 tablespoon clear honey
1 tablespoon white wine vinegar
1 tablespoon fish sauce
1 teaspoon olive oil

  1. Dry roast the celery and cumin in a frying pan. Pound with the peppercorns to a fine powder and add the mint, thyme and savory.
  2. Dry roast the pine kernels until golden brown then place in a blender with the spice mixture and grind until it makes a smooth paste.
  3. Add the liquids, one at a time, blending well between each addition.
  4. Place the finished sauce into a sauce pan and heat until it simmers.

Serve with a slice of pork, or wild boar if possible.