Roasted sucking-pigs are a dish mentioned by Epicrates in his Merchant—
On this condition I will be the cook;And Alexis, in his Wicked Woman, says—
Nor shall all Sicily boast that even she
Produced so great an artist as to fish,
Nor Elis either, where I 've seen the flesh
Of dainty sucking-pigs well brown'd before
A rapid fire.
A delicate slice of tender sucking-pig,[p. 1049] But the Athenians," as Philochorus tells us, “when they sacri- fice to the Seasons, do not roast, but boil their meat, entreating the goddesses to defend them from all excessive droughts and heats, and to give increase to their crops by means of moderate warmth and seasonable rains. For they argue that roasting is a kind of cookery which does less good to the meat, while boiling not only removes all its crudities, but has the power also of softening the hard parts, and of making all the rest digestible. And it makes the food more tender and wholesome, on which account they say also, that when meat has been once boiled, it ought not to be warmed up again by either roasting or boiling it; for ally second process removes the good done by the first dressing, as Aristotle tells us. And roast meat is more crude and dry than boiled meat.” But roast meat is called φλογίδες. Accordingly Strattis in his Callippides says, with reference to Hercules—
Bought for three obols, hot, and very juicy,
When it is set before us.
Immediately he caught up some large slices (φλογίδες）And Archippus, in his Hercules Marrying, says—
Of smoking roasted boar, and swallow'd them.
The pettitoes of little pigs, well cook'd
In various fashion; slices, too, of bulls
With sharpen'd horns, and great long steaks of boar,
All roasted (φλογίδες).