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Recipe for Porcellum Flaccianum (Roast Pork in Celery Seed Sauce)

by Apicius VIII, VII, 8

Porcellum Flaccianum (Roast Pork in Celery Seed Sauce)
AFAIK, this recipe comes from Edwards and was inserted by original site author (I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore... These authors do not do this for money, they do it for love. Please support them!

Yeah, go ahead and click here to buy this book!
The Roman Cookery of Apicius

Basically, suckling pig with a special sauce, but that's probably too much, so I'd look at the link that follows... I found little other info on this recipe, and only one photo, so I perked up and read the great website it was on: Edesian Experiments by Thalia. Sadly, Thalia doesn't have any contact info there for me to ask permission to use her photo. Maybe she'll contact me?? Anyway, great website and she tries a lot of other Apician recipes — sadly stopping, it appears, in 2017?! Anyway, read Thalia's take on this recipe compared to Edwards interpretation. She certainly explains it well.

Original recipe: Porcellum ornas in modum apri, sale asperges et in furnum mittes. Dum coquitur, adicies in mortarium piper, ligusticum, careum, apii semen, laseris radicem, rutam uiridem, fricabis, suffundes liquamen, uino et passo temperabis. In caccabo cum olei modicum ferueat; amulo obligas. Porcellum coctum ab ossibus tanges, apii semen teres ita ut fiat puluis, asperges et inferes.

Porcellum Flaccianum (Roast Pork in Celery Seed Sauce)Translation: The pig is garnished like wild boar. Sprinkle with salt, place in the oven. While being done put in the mortar pepper, lovage, caraway, celery seed, laser root, green rue, and crush it, moisten with broth, wine and raisin wine to taste, put this in a sauce pan, adding a little oil, heat, bind with roux. The roast pig, free from bones, sprinkle with powdered celery seed and serve.


  • 3-5lb. choice pork roast

For the seasoning:


  • 1 t. salt
  • 2-3 t. cumin

For the sauce:


  • ¼ t. Ground pepper
  • 1 t. Celery seed (or Lovage)
  • Pinch of caraway
  • Pinch of fennel
  • 1 t. rue (or (substitute) Rosemary)
  • 1 c. Pork or chicken stock
  • ¼ c. Red wine
  • 1 T. Butter or olive oil
  • Flour
  • 1 t. Celery seed, ground


  • Prepare the roast pork by first wiping the meat, then sprinkling it with cumin several hours before cooking.
  • Roast uncovered in a very hot oven for 35 min per pound.

For the sauce:

  • Grind together pepper, celery seed (or lovage), caraway, fennel, and rosemary (or rue). Blend with stock, red wine, and butter or olive oil.
  • Put the sauce in a pan, bring to a boil, then simmer slowly for 25 minutes. Thicken with flour.
  • Remove the finished roast from the oven and sprinkle it with celery seed.
  • Slice the meat and serve with the sauce.
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