@楼层

快更

[48] DUMPLINGS OF PHEASANT / ISICIA PLENA
[Lightly roast choice] FRESH PHEASANTS [cut them into dice and mix these with a] STIFF FORCEMEAT MADE OF THE FAT AND THE TRIMMINGS OF THE PHEASANT, SEASON WITH PEPPER, BROTH AND REDUCED WINE, SHAPE INTO CROQUETTES OR SPOON DUMPLINGS, AND POACH IN HYDROGARUM [water seasoned with garum, or even plain salt water].
[48]雉鸡饺子
将新鲜的雉鸡肉（轻微烤制过亦可）切成小块，与雉鸡油和其他碎肉混合，加入胡椒、肉汁和浓缩葡萄酒调味后，包成汤勺型或圆形的饺子，用鱼露（garum）调成的汤（或盐水）煮熟即可。

[67] VEGETABLE DINNER, EASILY DIGESTED / PULMENTARIUM AD VENTREM
ALL GREEN VEGETABLES ARE SUITED FOR THIS PURPOSE [2] VERY YOUNG [3] BEETS AND WELL MATURED LEEKS ARE PARBOILED; ARRANGE THEM IN A BAKING DISH, GRIND PEPPER AND CUMIN, ADD BROTH AND CONDENSED MUST, OR ANYTHING ELSE TO SWEETEN THEM A LITTLE, HEAT AND FINISH THEM ON A SLOW FIRE, AND SERVE.
[67]易于消化的炖蔬菜
（其他绿色蔬菜也可以依此法烹制）将嫩甜菜和成熟的韭葱煮至半熟，置入深盘中。碾碎胡椒和小茴香，加入肉汤和浓缩葡萄汁（或其它甜味调料），慢火炖煮至成熟后上菜。

[73] PUMPKIN, SQUASH / CUCURBITAS
[Cut the fruit into pieces, boil and] SQUEEZE THE WATER OUT OF THE BOILED FRUIT AND ARRANGE [the pieces] IN A BAKING DISH. PUT IN THE MORTAR PEPPER, CUMIN AND SILPHIUM, THAT IS, A VERY LITTLE OF THE LASER ROOT AND A LITTLE RUE, SEASON THIS WITH STOCK, MEASURE A LITTLE VINEGAR AND MIX IN A LITTLE CONDENSED WINE, SO THAT IT CAN BE STRAINED [2] AND POUR THIS LIQUID OVER THE FRUIT IN THE BAKING DISH; LET IT BOIL THREE TIMES, RETIRE FROM THE FIRE AND SPRINKLE WITH VERY LITTLE GROUND PEPPER.
[73]南瓜
将果实切块，水煮后，将水分挤干，置入深盘中。压碎胡椒、小茴香、罗盘草，和少量的laser根与芸香，在小锅里混合，加入少量的醋和浓缩葡萄酒，过滤。将汤汁倒入南瓜，煮沸三次后离火，加入少量胡椒。

[126] APICIAN JELLY / SALACATTABIA APICIANA
PUT IN THE MORTAR CELERY SEED, DRY PENNYROYAL, DRY MINT, GINGER, FRESH CORIANDER, SEEDLESS RAISINS, HONEY, VINEGAR, OIL AND WINE; CRUSH IT TOGETHER [in order to make a dressing of it]. [Now] PLACE 3 PIECES OF PICENTIAN BREAD IN A MOULD, INTERLINED WITH PIECES OF [cooked] CHICKEN, [cooked] SWEETBREADS OF CALF OR LAMB, CHEESE [1], PIGNOLIA NUTS, CUCUMBERS [pickles] FINELY CHOPPED DRY ONIONS [shallots] COVERING THE WHOLE WITH [jellified] BROTH. BURY THE MOULD IN SNOW UP TO THE RIM; [unmould] SPRINKLE [with the above dressing] AND SERVE
[126]阿庇西安啫喱
在研钵里加入芹菜籽、两种干薄荷、姜、鲜香菜、无籽葡萄干、蜂蜜、醋、油和葡萄酒，充分研磨搅拌均匀后待用（用于蘸食）。
将三片Picentian（应该是面包产地）面包置入模具中，内夹烹饪好的鸡肉、小牛小羊杂碎、奶酪、松子、黄瓜（或腌黄瓜），最后是干洋葱（葱头）。倒入浓肉汤后，将模具整体埋入雪中。凝固后去掉模具，和蘸料一同呈上

[234] BOILED GOOSE WITH COLD APICIAN SAUCE / ANSEREM ELIXUM EX IURE APICIANO FRIGIDO
CRUSH PEPPER, LOVAGE, CORIANDER SEED [1] MINT, RUE, MOISTEN WITH BROTH AND A MODERATE AMOUNT OF OIL. TAKE THE COOKED GOOSE OUT OF THE POT AND WHILE HOT WIPE IT CLEAN WITH A TOWEL, POUR THE SAUCE OVER IT AND SERVE.
[234]白煮鹅佐冷阿庇西安酱
碾碎胡椒、独活草根、芫荽籽（新鲜芫荽更佳）、薄荷、芸香，加入肉汁和适量的油混合制成酱汁。将煮熟的鹅从锅中捞出，趁热擦净后，浇上酱汁后出菜。

[237] CHICKEN PARTHIAN STYLE / PULLUM PARTHICUM
DRESS THE CHICKEN CAREFULLY [2] AND QUARTER IT. CRUSH PEPPER, LOVAGE AND A LITTLE CARRAWAY [3] MOISTENED WITH BROTH, AND ADD WINE TO TASTE. [After frying] PLACE THE CHICKEN IN AN EARTHEN DISH [4] POUR THE SEASONING OVER IT, ADD LASER AND WINE [5] LET IT ASSIMILATE WITH THE SEASONING AND BRAISE THE CHICKEN TO A POINT. WHEN DONE SPRINKLE WITH PEPPER AND SERVE.
[237]帕提亚风味鸡
将整鸡清理好后，分割成块，加入胡椒、独活草根、少量葛缕子、肉汁，葡萄酒腌制。油炸后，放入陶制平底盘中，将调料置于鸡肉上，倒入laser和葡萄酒浸煮适当时间，使调料的味道融合并沁入鸡肉中，撒入胡椒，出菜。

239] GUINEA HEN / PULLUM NUMIDICUM
PREPARE [1] THE CHICKEN [as usual; par-] BOIL IT; CLEAN IT [2] SEASONED WITH LASER AND PEPPER, AND FRY [in the pan; next] CRUSH PEPPER, CUMIN, CORIANDER SEED, LASER ROOT, RUE, FIG DATES AND NUTS, MOISTENED WITH VINEGAR, HONEY, BROTH AND OIL TO TASTE [3] WHEN BOILING THICKEN WITH ROUX [strain] POUR OVER THE CHICKEN, SPRINKLE WITH PEPPER AND SERVE.
[239]努米底亚烧鸡
将整鸡煮至半熟后，清理干净，用laser、胡椒调味后，放入锅中煎炸。然后碾碎胡椒、小茴香、芫荽籽、laser根、芸香、无花果籽和坚果，与醋、蜂蜜、肉汤和油混合，放入鸡肉浸煮适当时间。加入掺油面糊（roux）收汁，将汤汁淋在鸡肉上，撒上适量的胡椒，上菜.

与古罗马最配的食品是驴肉火烧

[248] STUFFED CHICKEN [OR PIG] / PULLUS FARSILIS
EMPTY THE CHICKEN THROUGH THE APERTURE OF THE NECK SO THAT NONE OF THE ENTRAILS REMAIN. CRUSH PEPPER, LOVAGE, GINGER, CUT MEAT [2] COOKED SPELT, BESIDES CRUSH BRAINS COOKED IN THE [chicken] BROTH, BREAK EGGS AND MIX ALL TOGETHER IN ORDER TO MAKE A SOLID DRESSING; ADD BROTH TO TASTE AND A LITTLE OIL, WHOLE PEPPER, PLENTY OF NUTS. WITH THIS DRESSING STUFF EITHER A CHICKEN OR A SUCKLING PIG, LEAVING ENOUGH ROOM FOR EXPANSION.
[248]填馅整鸡/乳猪
从脖子处开口，清空鸡的内脏。碾碎胡椒、独活草根、生姜，将肉切馅（猪肉、小牛肉最佳），加入脑花、鸡汤和生鸡蛋，制成填馅。然后加肉汤、少量油、整胡椒粒和大量坚果调味，将馅料填入鸡或乳猪里。留出足够的空间以供膨胀。（后面应该是烤制或汤煮吧，个人补充）

甜丫丫的，不好吃，还是川菜好吃。