Apicius: DE RE COQUINARIA

Piper, mentam, apium, puleium aridum, caseum, nucleos pineos, mel, acetum, liquamen, ovorum vitella, aquam recentem. Panem ex posca maceratum exprimes, caseum bubulum, cucumeres in caccabulo compones, interpositis nucleis. Mittes concisi capparisminuti iocusculis gallinarum.

Pepper, mint, celery, dried pennyroyal, cheese, pine-nuts, honey, vinegar, liquamen, yolks of eggs, fresh water. You will squeeze out bread soaked in posca; you will set cow’s cheese, cucumbers in a little pot, with pine-nuts interposed. You will add finely chopped capers, with tiny tidbits of hens.

Ius profundes, super frigidam collocabis et sic apones.

You will pour on the sauce, you will place it over ice, and thus you will serve.

2. ALITER SALA CATTABIA APICIANA.

2. ANOTHER APICIAN CATTABIA SALAD.

Adicies in mortario apii semen, puleium aridum, mentam aridam, gingiber, coriandrum viridem, uvam passam enucleatam, mel, acetum, oleum et vinum, conteres. Adicies in caccabulo panis Picentini frusta, interpones pulpas pulli, glandulas haedinas, caseum Vestinum, nucleos pinos, cucumeres, cepas aridas minute concisas. Ius supra perfundes.

You will add into the mortar celery seed, dried pennyroyal, dried mint, ginger, fresh coriander, pitted raisins, honey, vinegar, oil, and wine; you will pound. You will add into a small pot pieces of Picentine bread; you will interpose chicken flesh, kid sweetbreads, Vestine cheese, pine kernels, cucumbers, and dried onions finely chopped. You will pour the sauce over above.

Insuper nivem sub hora asparges et inferes.

On top you will sprinkle snow at the last moment and bring it in.

3. ALITER SALA CATTABIA.

3. ANOTHER BRINED CATTABIA.

Panem Alexandrinum excavabis, in posca macerabas. Adicies in mortarium piper, mel, mentam, alium, coriandrum viridem, caseum bubulum, sale conditum, aquam, oleum. Insuper nivem et inferes.

You will hollow out Alexandrian bread, having soaked it in posca. You will add into the mortar pepper, honey, mint, garlic, green coriander, cow’s cheese, seasoned with salt, water, oil. On top, snow, and you will bring it in.

II. Patinae piscium, olerum, pomorum.

2. Casseroles of fish, vegetables, fruits.

1. PATINA COTIDIANA.

1. QUOTIDIAN PATINA.

Cerebella elixata teres cum piper, cuminum, laser. Cum liquamine, careno, lacte et ovis ad ignem lenem vel ad aquam calidam coques.

Boiled brains, grind with pepper, cumin, and laser. With liquamen, carenum, milk, and eggs, you will cook over a gentle fire or in hot water.

2. ALITER: PATINA VERSATILIS.

2. OTHERWISE: VERSATILE DISH.

Nucleos, nuces fractas, torres eas et teres cum melle, pipere, liquamine, lacte et ovis. Olei modicum.

Pine nuts, broken nuts, roast them and grind with honey, pepper, liquamen, milk and eggs. A little oil.

3. ALITER PATINA.

3. ANOTHER PATINA.

Tyrsum lactucae teres cum pipere, liquamine, caneo, aqua, oleo. Coques ovis obligabis, piper asparges et inferes.

Grind a lettuce stalk with pepper, liquamen, caroenum, water, and oil. Cook; bind with eggs; sprinkle pepper and serve.

4. ALITER PATINA FUSILIS.

4. ANOTHER POURED PATINA.

Accipies olisatra, purgas, lavas, coques, refrigerabis, restringues. Accipies cerebella IV, enervabis, coques. Adicies in mortario piper scripulos VI, suffundes liquamen, fricabis.

You will take olisatra, you will clean it, wash it, cook it, cool it, and squeeze it out. You will take 4 brains, you will remove the sinews, you will cook them. You will add into the mortar 6 scruples of pepper, you will pour in liquamen, and you will grind.

Postea adicies cerebela, fricabis iterum. Adicies olisatra et simul conteres. Postea franges ova VIII, adicias ciatum liquaminis, vini ciatum, passi ciatum, contrita simul temperabis.

Afterwards you will add the brains, you will grind again. You will add olisatra and at the same time pound together. Afterwards you will break 8 eggs, add a cyathus of liquamen, a cyathus of wine, a cyathus of passum, and, crushed together, you will temper.

Patinam perungues, impones in termospodio. Postea quod coctum fuerit, piper asparges et inferes.

You will grease the dish, you will set it on the thermospodium. After it has been cooked, you will sprinkle pepper and serve.

5. ALITER PATINA DE ASPARAGIS FRIGIDA.

5. ANOTHER COLD DISH OF ASPARAGUS.

Accipies asparagos purgatos, in moratrio fricabis, aqua suffundes, perfricabis, per colum colabis. Et mittes ficetulas curatas, teres in mortario piperis scripulos sex, adicies liquamen, fricabis, vini ciatum I, passi ciatum I, mittes in caccabus olei uncias III. Illic ferveant.

You will take cleaned asparagus; you will grind them in the mortar, pour in water, rub thoroughly, and strain through a colander. And you will add prepared little figs; in the mortar you will grind six scruples of pepper, add liquamen, grind, add 1 cyathus of wine, 1 cyathus of passum (raisin-wine), and you will put into the pot 3 ounces of oil. Let them boil there.

Perungues patina, in ea ova VI cum oenogaro misces, cum suco asparagi impones cineri calido, mittes inpensam supra scriptam. Tunc ficetulas compones. Coques, piper asparges et inferes.

You will anoint the dish, in it you will mix 6 eggs with oenogarum, you will set it with the juice of asparagus on warm ashes, you will add the above-written mixture. Then you will arrange the little figs. You will cook, sprinkle pepper, and serve.

6. ALITER PATINA DE ASPARAGIS.

6. ANOTHER PATINA OF ASPARAGUS.

Adicies in mortario asparagorum praecisuras quae proiciuntur, teres, suffundes vinum, colas. Teres piper, ligusticum coriandrum viridem, satureiam, cepam, vinum, liquamen et oleum. Sucum transferes in patellam perunctam, et, si volueris, ova dissolves ad ignem, ut obliget.

Add into the mortar the asparagus cut-offs that are thrown away; grind; pour in wine; strain. Grind pepper, lovage, green coriander, savory, onion, wine, liquamen (fish-sauce), and oil. Transfer the juice to a greased pan, and, if you wish, dissolve eggs at the fire, so that it binds.

Piper minutum asparges.

Sprinkle ground pepper.

7. PATINAM EX RUSTICIS SIVE TAMNIS SIVE SINAPI VIRIDI SINE CUCUMERE SIVE COLICULIS.

7. PAN-DISH OF RUSTIC GREENS OR OF TAMNUS OR OF GREEN MUSTARD, WITHOUT CUCUMBER, OR OF COLE-SPROUTS.

Ita facies: si volueris, substernes pulpas piscium vel pullorum.

Do it thus: if you wish, lay underneath pieces of fish or of chickens.

8. ALITER PATINA DE SABUCO CALIDA ET FRIGIDA.

8. ANOTHER DISH OF ELDER, HOT AND COLD.

Accipies semen de sabuco, purgabis, ex aqua decoques, super colum exsiccabis, patinam perunges et in patinam compones ad surcellum. Adicies piperis scripulos VI, suffundes liquamen, postea adicies liquaminis ciatum I, vini ciatum, passi ciatum, teres. Tantum in patinam mittes olei unc.

You will take the seed of elder, you will cleanse it, you will boil it in water, you will dry it over a colander, you will grease the pan and arrange it in the pan in a little heap. You will add 6 scruples of pepper, you will pour over fish sauce; afterwards you will add 1 cyathus of fish sauce, a cyathus of wine, a cyathus of raisin-wine, you will grind. Only put into the pan oil by the ounce.

IV, pones in termospodio et facies ut ferveat. Cum ferbuerit, franges poste ova VI, agitabis et patinam sic obligabis. Cum obligaveris, piper sparges et inferes.

4, you will place it on the thermospodium and make it boil. When it has boiled, afterward you will break 6 eggs, you will agitate them, and thus you will bind the patina. When you have bound it, you will sprinkle pepper and you will serve.

9. PATINA DE ROSIS.

9. PATINA OF ROSES.

Accipies rosas et exfoliabis, album tolles, mittes in mortarium, suffundes liquamen, fricabis. Postea mittes liquaminis ciatum unum semis et sucum por colum colabis. Accipies cerebella IV, enervabis et teres piperis scripulos VIII, suffunes ex suco, fricabis.

You will take roses and strip off the petals, you will remove the white, you will put them into the mortar, you will pour over liquamen, you will grind. Afterwards you will put in one and a half cyathi of liquamen and you will strain the juice through a sieve. You will take 4 brains, you will remove the sinews and you will grind 8 scruples of pepper, you will douse with the juice, you will grind.

Postea ova VIII frangis, vini ciatum unum semis et passi ciatum I, olei modicum. Postea patinam perunges et eam impones cineri calido, et sic inpensam supra scriptam mittes. Cum corta fuerit in termospodio, piperis pulverem super asparges et inferes.

Afterwards you break 8 eggs, (add) 1 and a half cyathi of wine and 1 cyath of passum, a little oil. Then you will grease the pan and set it on hot ashes, and thus you will put in the aforesaid mixture. When it has been cooked on the thermospodium, you will sprinkle pepper powder on top and bring it in.

10. PATINA DE CUCURBITIS.

10. CASSEROLE OF CUCURBITS.

Cucurbitis elixas et frictas in patina compones, cuminatum superfundes, modico oleo super adiecto. Fervere facias et inferes.

Arrange boiled and fried cucurbits in a pan, pour over a cumin-seasoned sauce, with a modest amount of oil added on top. Bring to a boil and serve.

11. PATINA DE APUA.

11. DISH OF WHITEBAIT.

Apuam lavas, ex oleo maceras, in cumana compones, adicies oleum, liquamen, vinum. Alligas fasciculos rutae et origani, el subinde fasciculos apobaptidiabis. Cum cocta fuerit, proicies fasciculos, et piper asperges et inferes.

You wash the apua, macerate in oil, arrange in a cumana, add oil, liquamen, wine. You tie little bundles of rue and oregano, and from time to time you will dip the bundles in. When it has been cooked, you will throw out the bundles, sprinkle pepper, and serve.

12. PATINA DE APUA SINE APUA.

12. PATINA OF WHITEBAIT WITHOUT WHITEBAIT.

Pulpas piscis assi vel elixi minutatim facies ita abundanter ut patinam qualem voles, implere possit, teres piper et modicum rutae, suffundes liquamen quod satis erit et olei modicum, el commisces in patina cum pulpis, sic et ova cruda confracta ut unum corpus fiat. Desuper leviter compones urticas marinas ut non cum ovis misceantur. Impones ad vaporem ut cum ovis ire non possint et, cum siccaverint, super aspargis piper tritum et inferes.

You will make the flesh of fish, roasted or boiled, into small pieces so abundantly that it can fill a patina of whatever sort you wish; you will grind pepper and a small amount of rue, you will pour over liquamen as shall be enough and a small amount of oil, and you will mix in the patina with the flesh; likewise also raw eggs broken, so that it may become one body. On top you will lightly arrange sea nettles so that they are not mixed with the eggs. You will set it to the steam so that they cannot go with the eggs and, when they have dried, you sprinkle ground pepper on top and serve.

Ad mensam nemo agnoscet quid manducet.

At the table no one will recognize what he is eating.

13. PATINAM EX LACTE.

13. A DISH FROM MILK.

Nucleos infundes et siccas ñechinos recentes impraeparatos habebis-, accipies patinam et in eam compones singula infra scripta: mediana malvarum et betarum et porros maturos, apios, holus molle, haec viridia elixa, pullum carptum ex iure coctum, cerebella elixa, lucanicas ova dura per medium incisa. Mittes longaones porcinos ex iure Terentino farsos, coctos, concisos iecinera pullorum, pulpaspiscis aselli fricti, urticas marinas, pulpas ostreorum, caseos recentes. Alternis compones, nucleos et piper integrum asparges.

You will pour in the kernels and dry them, and you will have fresh sea-urchins unprepared; you will take a patina-dish and in it you will arrange the following items written below: the middles of mallows and of beets, and mature leeks, celery, tender greens—these greens boiled—, a chicken pulled to pieces, cooked in sauce, brains boiled, Lucanicas, hard eggs cut through the middle. You will send in longan pork sausages, stuffed with Terentian sauce, cooked, chopped livers of chickens, the flesh of fried hake, sea nettles, the flesh of oysters, fresh cheeses. You will arrange in alternation, and you will sprinkle pine-kernels and whole pepper.

Ius tales perfundes: piper, ligusticum, apii semen, silfi. Coques. At, ubi cocta fuerit, lactem colas, cui cruda ova commisces ut unum corpus fiat, et super illa omnia perfundes.

You will pour on such a sauce: pepper, ligusticum, apium-seed, silphium. You will cook it. But, when it has been cooked, you will strain the milk, to which you mix raw eggs so that one body may be made, and you will pour it over all those things.

Cum cocta fuerit, addes echinos recentiores, piper asparges et inferes.

When it has been cooked, you will add fresher sea urchins, sprinkle pepper, and serve.

14. PATINAM APICIANAM SIC FACIES.

14. APICIAN PATINA YOU WILL MAKE THUS.

Frustra suminis cocti, pulpas piscium, pulpas pulli, ficetulas vel pectora turdorum cocta et quaecumque optima fuerint, haec omnia concides diligenter praeter ficetulas. Ova vero cruda cum oleo dissolvis. Teres piper, ligusticum suffundes liquamen, vinum, passum, et in caccabum mittis ut calefiat et amulo obligas.

Slices of cooked sow’s udder, the flesh of fish, the flesh of chicken, small livers or the cooked breasts of thrushes, and whatever things shall have been best—cut all these carefully, except the small livers. Truly, you dissolve raw eggs with oil. Grind pepper, lovage; pour over liquamen (fish-sauce), wine, passum (raisin-wine), and put it into a caccabus (saucepan) to be warmed, and bind with starch.

Antea tamen pulpas concisas universas illuc mittes, et sic bulliat. At, ubi coctum fuerit, levabis cum iure suo et in patella alternas de trulla refundes cum piperis grana integra et nucleis pineis ita ut per singula coria substernas diploidem, dein laganum similiter. Quotquot lagana posueris, tot trullas impensae desuper adicies.

Beforehand, however, you will send all the chopped pulps in there, and let it boil thus. But when it has been cooked, you will lift it with its own jus and in the pan you will pour back by ladle, in alternating layers, with whole peppercorns and pine kernels, in such a way that beneath each several layer you underlay a diplois (a double-layered pastry), then likewise a laganum (a pasta sheet). As many lagana as you set down, so many ladlefuls of the mixture you will add on top.

Unum vero laganum fistula percutier et super impones. Piper asparges. Ante tamen illas pulpas ovis confractis obligabas et sic in caccabum mittes cum impensam.

But pierce one sheet of laganum with a reed and place it on top. You will sprinkle pepper. Previously, however, you were binding those pulps with eggs broken (beaten), and thus you will put them into the cauldron together with the mixture.

Patellam aeneam qualem debes hebere infra ostenditur.

A bronze pan such as you ought to have is shown below.

15. PATINA COTIDIANA.

15. EVERYDAY PATINA.

Accipies frustra suminis cocta, pulpas piscium coctas, pulpas pulli coctas. Haec omnia concides diligenter. Accipias patellam aeneam, ova confringes in caccabum et dissolves.

You will take cooked slices of sow’s udder, cooked pulps (flesh) of fishes, cooked pulps (flesh) of chicken. All these you will cut up carefully. Take a brazen pan, break the eggs into a cauldron (caccabus) and dissolve (beat) them.

Adicies in mortarium piper, ligusticum, fricabis, suffundes liquamem, vinum, passum, oleum modice, reexinanies in caccabum, facies ut ferveat. Cum ferbuerit, et obligas. Pulpas quas subcultrasti in ius mittis.

Add into the mortar pepper and lovage; grind; pour on liquamen, wine, passum, and oil moderately; empty it back into the pot (caccabus), and bring it to a boil. When it has boiled, bind/thicken it. The pieces of meat which you have chopped with the knife you put into the jus (sauce).

Substerne diploidem patinam aeneam et trullam plenam pulpae, et disparges oleum et laganum pones similiter. Quotquot lagana posueris, tot trullas inpensae adicies. Unum laganum fistula percuties, in superficiem pones.

Lay a doubled cloak beneath, set down a bronze dish and a ladle full of meat-pulp, and sprinkle oil and likewise place a laganum. For however many lagana you set down, add that many ladlefuls of the stuffing. Pierce one laganum with a little tube, and place it on the surface.

A superficie versas in discum, piper asperges et inferet.

From the surface, turn it onto a dish, sprinkle pepper, and serve.

16. PATINA VERSATILIS VICE DULCI.

16. A VERSATILE DISH IN PLACE OF A DESSERT.

Nucleos pinos, nuces fractas et purgatas, attorebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo.

Pine kernels, nuts broken and cleansed, you will toast them; you will grind with honey, pepper, liquamen, milk, eggs, a small amount of unmixed wine, and oil.

17. PATELLAM TIROTARICAM EX QUOCUMQUE SALSO VOLVERIS.

17. A TYROTARIC PAN-DISH FROM WHATEVER BRINE YOU WISH.

Coques ex oleo, exossabis, et cerebella cocta, pulpas piscium, ioscula pullorum, ova dura, caseum mollem, excaldatum, haec omnia calefacies in patella. Teres piper, ligusticum, origanum, rutaebacam, vinum mulsum, oleum. In patella ad lentum ignem pones ut coquatur.

You will cook with oil, you will debone, and the cooked brains, the pulps of fishes, the broths of chickens, hard eggs, soft cheese, scalded—these all you will warm in a pan. You will grind pepper, lovage, oregano, rue-berry, honeyed wine, oil. In the pan you will place it over a slow fire so that it may be cooked.

Ovis crudis obligabis, adordinabis, cuminum minutum asparges et inferes.

You will bind with raw eggs, you will arrange, you will sprinkle finely ground cumin, and you will serve.

18. PATELLAM ISICIATAM DE TURSIONE.

18. A PAN OF FORCEMEAT FROM MACKEREL.

Enervabis, concides minutatim. Teres piper, ligusticum, origanum, petroselinum, coriandrum, cuminum, rutae bacam, mentam siccam, ipsum tursionem. Isicia deformabis.

You will remove the sinews, cut into minute pieces. Grind pepper, ligusticum (lovage), oregano, petroselinum (parsley), coriander, cumin, a berry of rue, dried mint, and the tursio itself (the tuna). You will form the isicia (forcemeat patties).

Adicies vinum, liquamen, oleum, coques. Coctum in patella collocabis. Ius in ea facies: piper, ligusticum, satureiam, cepam, vinum, liquamen, oleum.

You will add wine, liquamen (fish sauce), oil; you will cook. When cooked, you will place it in a pan. You will make a sauce in it: pepper, lovage, savory, onion, wine, liquamen (fish sauce), oil.

In patellam pones ut coquatur. Ovis obligabis, piper asparges et inferes.

You will place it into a pan so that it may be cooked. You will bind with eggs, sprinkle pepper, and serve.

19. PATELLAM EX OLISATRO.

19. A PAN-DISH OF ALEXANDERS.

Elixas ex aqua nitrata, exprimis in patellam. Teres piper, ligusticum, coriandrum, satureiam, cepam, vinum, liquamen, acetum, oleum. Transferes in patellam, coques, amulo obligas.

After boiling in nitre-water, squeeze them out into a pan. Grind pepper, lovage, coriander, savory, onion, wine, fish sauce, vinegar, oil. Transfer into the pan, cook, bind with starch.

Timum et piper minutum asparges. Et de quacumque herba, si volueris, facis ut supra.

You sprinkle thyme and finely ground pepper. And with whatever herb, if you wish, you do as above.

20. PATINA DE APUA FRICTA.

20. PAN-DISH OF FRIED APUA.

Apuam lavas, ova confringes et cum apua commisces. Adicies liquamen, vinum, oleum, facies ut ferveat et, cum ferbuerit, mittes apuam. Cum duxerit, subtiliter versas.

Wash the apua; break the eggs and mix them with the apua. Add liquamen, wine, and oil; bring it to a boil and, when it has boiled, put in the apua. When it has thickened, turn it delicately.

Facies ut coloret, oenogarum simplex perfundes, piper asparges et inferes.

Make it so that it takes on color, drench with simple oenogarum, sprinkle pepper and serve.

21. PATINA EX LAGITIS ET CEREBILLIS.

21. CASSEROLE OF LAGANA-SHEETS AND BRAINS.

Friges ova dura, cerebella elixas et enervas, gizeria pullorum coques. Haec omnia dividies praeter piscem, compones in patina praemixta, salsum coctum in medio pones. Teres piper, ligusticum, suffundes passum ut dulcis sit.

You will fry hard-boiled eggs, you will boil and de-nerve the brains, you will cook the gizzards of chickens. You will divide all these things, except the fish, and arrange them in a patina (baking-dish) pre-mixed; you will place the cooked salt-fish in the middle. You will grind pepper and lovage, you will pour over passum (raisin-wine) so that it may be sweet.

Piperatum mittes in patinam, facies ut ferveat. Cum ferbuerit, ramo rutae agitabis et amulo obligabis.

You will send the peppered mixture into the pan, you will make it boil. When it has boiled, you will stir with a sprig of rue and bind with amylum (starch).

22. PATINA MULLORUM LOCO SALSI.

22. A DISH OF MULLETS IN PLACE OF SALTED FISH.

Mullos rades, in patina munda compones, adicies olei quod satis est et salsum interpones. Facies ut ferveat. Cum ferbuerit, mulsum mittes aut passum, piper asparges et inferes.

Scrape the mullets, arrange them in a clean pan, add as much oil as is sufficient, and interpose salt. Make it come to a boil. When it has boiled, you will add mulsum (honeyed wine) or passum (raisin wine), sprinkle pepper, and serve.

23. PATINA PISCIUM LOCO SALSI.

23. PATINA OF FISH IN PLACE OF SALT.

Pisces qualeslibet curatos friges, in patinam compones, adicies olei quod satis est et salsum interpones. Facies ut ferveat. Cum ferbuerit, mittes mulsam et ius agitabis.

You fry fish of whatever kind, prepared; you will arrange them in a pan, you will add oil as much as is enough and interpose salt in between. Make it come to a boil. When it has boiled, you will add mulsum (honeyed wine) and will stir the sauce.

24. PATINA PISCIUM.

24. FISH CASSEROLE.

Pisces qualeslibet rades et curatos mittes. Caepas siccas Ascalonias vel alterius generis concides in patinam et pisces super compones. Adicies liquamen, oleum.

Scrape fish of whatever kind and, once cleaned, put them in. Slice dry Ascalonian onions, or of another kind, into the pan, and arrange the fish on top. Add liquamen and oil.

Cum coctum fuerit, salsum coctum in medio pones. Addendum acetum. Asparges et coronam bubulam.

When it has been cooked, you will place the cooked salted sauce in the middle. Vinegar is to be added. Sprinkle, and add a beef garland.

25. PATELLAM LUCRETINAM.

25. A LUCRETIAN PAN-DISH.

Cepas pallachanas purgas (viridia earum proicies), in patinam concides et pisces super compones. Adicies liquaminis modicum, oleam et aquam. Dum coquitur, salsum crudum in medium ponis.

You clean the pallachana onions (you will throw away their greens), cut them into a pan and arrange fish on top. Add a small measure of liquamen (fish-sauce), oil, and water. While it is cooking, you place raw salsum (salt-sauce) in the middle.

At ubi eum salso prope cocta fuerit, melle cocleare asparges, aceti et defreti pusillum. Gustas. Si fatuum fuerit, liquamen adicies, si salsum, mellis modicum, et coronam bubulam aspergis et bulliat.

But when it shall have been nearly cooked with the brine, you sprinkle a spoonful of honey, a little vinegar and defrutum. Taste. If it shall be insipid, you add liquamen; if salty, a modest amount of honey; sprinkle the beef-crown, and let it boil.

26. PATINAM DE LAGITIS.

26. A PATINA OF LAGANA.

Lagitas rades, lavas, ova confringis et cum lagitis commiscis. Adicies liquamen, vinum, oleum, facies ut ferveat. Cum ferbuerit, oenogarum simplex perfundis, piper asperges et inferes.

You scrape the lagitae, wash them, you break eggs and commix with the lagitae. You add liquamen, wine, oil, and you make it boil. When it has boiled, you pour over simple oenogarum, sprinkle pepper, and serve.

27. PATINA ZOMOTEGANON.

27. A PAN-DISH: ZOMOTEGANON.

A crudo quoslibet pisces in patina compones. Adicies oleum, liquamen, vinum, fasciculum porri, coriandri. Dum coquitur, teres piper, ligusticum, origanum, fasciculum coctum, de suo sibi fricabis, suffundes ius de suo sibi, ova cruda dissolves, temperas, exinanies in patinam, facies ut obligetur.

From raw, you will arrange whatever fish in a patina (pan). You will add oil, liquamen (fish-sauce), wine, a little bundle of leek and of coriander. While it is cooking, you will grind pepper, ligusticum (lovage), oregano; the bundle, once cooked, you will rub with its own liquor; you will pour over juice from its own liquor; you will dissolve raw eggs, you will temper, you will empty into the pan, you will make it bind.

Cum tenuerit, piper asparges et inferes.

When it has set, you will sprinkle with pepper and serve.

28. PATINA SOLEARUM.

28. SOLE CASSEROLE.

Soleas battue et curatas compones in patina. Adicies oleum, liquamen, vinum. Dum coquitur, teres piper, ligusticum, origanum, fricabis, suffundes ius, ova cruda, et unum corpus facies.

You will beat the soles and, cleaned, you will arrange them in a patina. You will add oil, liquamen, wine. While it is cooking, you will grind pepper, ligusticum (lovage), oregano; you will rub them, you will pour in the jus, raw eggs, and you will make one body.

Super soleas refundes, lento igni coques. Cum duxerit, piper asparges et inferes.

Pour back over the soles, cook over a slow fire. When it has thickened, sprinkle pepper and bring in (serve).

29. PATINA DE PISCIBUS.

29. FISH CASSEROLE.

Piperis unciam, caroeni eminam, conditi eminam, olei unc.II.

an ounce of pepper, an emina of caroenum (reduced wine), an emina of conditum (spiced wine), 2 ounces of oil.

30. PATINA DE PISCICULIS.

30. CASSEROLE OF LITTLE FISH.

Uvam passam, piper, ligusticum, origanum, cepam, vinum, liquamen, oleum. Transferes in patellam. Cum cocta fuerit, acicies in ipsam pisciculos coctos.

Raisins, pepper, ligusticum (lovage), oregano, onion, wine, liquamen (fish sauce), oil. Transfer into a little pan. When it has been cooked, add into it little fish cooked.

Amulo obligas et inferes.

Bind with starch and serve.

31. PATINA DE PISCIBUS: DENTICEM, AVRATAM ET MUGILEM.

31. PAN OF FISH: DENTEX, GILT-HEAD SEA BREAM, AND MULLET.

Accipies pisces, curatos subassabis, postea eos in pulpas carpes, deinde ostrea curabis. Adicies in mortarium piperis scripulos VI, suffundes liquamen, fricabis. Postea adicies liquaminis ciatum unum, vini ciatum unum, mittes in caccabum et olei unc.III et ostrea.

You will take the fishes; after cleaning, you will par-roast them; afterwards you will pick them into pulps; then you will prepare the oysters. You will add into the mortar 6 scruples of pepper, you will pour in liquamen, and you will grind. Afterwards you will add one cyathus of liquamen, one cyathus of wine; you will put into the pot, and 3 ounces of oil and the oysters.

Oenogarum facies fervere. Cum ferbuerit, patina perungis et in eam pulpam supra scriptam mittes et in condituram de ostreis. Facies ut ferveat.

You will make the oenogaron boil. When it has boiled, you grease the dish and into it you will put the above-written pulp and the oyster-seasoning. See that it boils.

Cum ferbuerit, franges ova XI, infundes super ostrea. Cum strinxerit, piper asparges et inferes.

When it has come to a boil, break 11 eggs and pour them over the oysters. When it has thickened, sprinkle pepper and serve.

32. PATINA DE PISCE LUPO.

32. PATINA OF SEA BASS.

Teres piper, cuminum, petroselinum, rutam, cepam, mel, liquamen, passum, olei guttas.

Grind pepper, cumin, parsley, rue, onion, honey, liquamen (fish sauce), passum (raisin wine), drops of oil.

33. PATINA DE SORBIS CALIDA ET FRIGIDA.

33. CASSEROLE OF SORB-APPLES, HOT AND COLD.

Accipies sorbas, purgas, in mortario fricabis, per colum colabis. Cerebella enervabis IV corta, mittes in mortario piperis scripulos VIII, suffundes liquamen, fricabis. Adicies sorba, in se contemperabis, frangis ova VIII, adicies ciatum liquaminis unum.

You will take service-berries, you will clean them, you will rub in a mortar, you will strain through a colander. You will de-nerve (remove sinews from) 4 brains, you will put in the mortar 8 scruples of pepper, you will pour on liquamen, you will grind. You will add the service-berries, you will temper them together, you break 8 eggs, you will add one cyathus of liquamen.

Patinam mundam perunges et in termospodio pones, et sic eam inpensam mittes, ac subtus supra termospodium habeat. Cum cocta fuerit, piper minutum aspargis et inferes.

You will grease a clean pan and set it on the thermospodium, and thus you will put the mixture into it, and let it have heat both beneath and above the thermospodium. When it has been cooked, you sprinkle finely ground pepper and serve.

34. PATINA DE PERSICIS.

34. DISH OF PEACHES.

Persica duriora purgabis, frustratim concides, elixas in patinia compones, olei modicum superstillabis et cum cuminato inferes.

You will cleanse the rather harder peaches, cut them up in pieces, set them, parboiled, in a patina-dish, drizzle a modest amount of oil over, and serve with a cumin dressing.

35. PATINA DE PIRIS.

35. PATINA OF PEARS.

Pira elixa et purgata e medio teres cum pipere, cumino, melle, passo, liquamine, oleo modico. Ovis missis patinam facies, piper super aspargis et inferes.

Boiled pears, cleaned from the core, you will grind with pepper, cumin, honey, passum, liquamen, and a little oil. With eggs added you will make a patina; you sprinkle pepper on top and serve.

36. PATINA URTICARIUM CALIDA ET FRIGIDA.

36. DISH OF NETTLES, HOT AND COLD.

Urticam accipies, lavas, colas per colum, exsiccabis in tabula, eam concides. Teres piperis scripulos X, suffundes liquamen, fricabis. Postea adicies liquaminis ciatos duos, olei unc.VI. Caccabus ferveat.

You will take nettle, wash it, strain it through a colander, dry it on a board, and chop it. Grind 10 scruples of pepper, pour in fish sauce, and rub together. Afterwards add two cyathi of fish sauce, and 6 ounces of oil. Let the pot boil.

Cum ferbuerit, coctum tolles ut refrigescat. Postea patinam mundam perungues, franges ova VIII et agitabis. Perfundes, subtus supra cinerem calidam habeat.

When it has boiled, you will take it off cooked so that it may cool. Afterward you will grease a clean dish, you will break 8 eggs and beat them. You will pour it in; let it have hot ash both beneath and above.

Coctam piper minutum asparges et inferes.

When cooked, you will sprinkle with fine pepper and serve.

37. PATINA DE CYDONEIS.

37. QUINCE PATINA.

Mala cydonia cum porris, melle, liquamine, oleo, defricto coques et inferes, vel elixata ex melle.

Quinces (Cydonian apples) with leeks, honey, liquamen, oil, defritum, you will cook and serve, or boiled in honey.

III. Minutal de piscibus vel isiciis.

3. Minutal of fishes or of isicia.

1. MINUTAL MARINUM.

1. MARINE MINUTAL.

Pisces in caccabum mittes, adicies liquamen, oleum, vinum, cocturam. Porro capitatos, coriandrum minutatim concides, esiciola de pisce minuta facies et pulpas piscis cocti concarpis, urticas marinas bene lotas mittes. Haec omnia cum cocta fuerint, teres piper, ligusticum, origanum, fricabis, liquamen suffundes, ius de suo sibi, exinanies in caccabum.

You will put the fish into a cauldron; you will add liquamen, oil, wine, and cooking-liquid. Next, with their heads removed, you will finely chop coriander; you will make small minced fish-patties, and you will shred the flesh of cooked fish; you will put in sea-nettles, well washed. When all these things have been cooked, you will grind pepper, lovage, oregano; you will rub them together, you will pour in liquamen, a sauce from its own juices for itself; empty it into the cauldron.

Cum ferbuerit, tractam confringes, obligas, agitas, piper aspargis et inferes.

When it has come to a boil, you will break up the tracta, bind the mixture, agitate (stir), sprinkle pepper, and serve.

2. MINUTAL TERENTINUM.

2. TERENTIAN MINCED DISH.

Concides in caccabum albanem de porris minutatim, adicies oleum, liquamen, cocturam, isiciola valde minuta, et sic temperas ut tenerum sit. Isicium Terentinum facies ñinter Ticia confectionem invenies- Ius tale facies: piper, ligusticum, origanum, fricabis, suffundes liquamen, ius de suo sibi, vino et passo temperabis. Mittes in caccabum.

You will chop into the pot a white mixture of leeks, finely; you will add oil, fish-sauce, stock, very finely minced little forcemeats, and you will thus temper it so that it may be tender. You will make the Terentian forcemeat — you will find it among Ticia’s preparations — You will make such a sauce: pepper, lovage, oregano, you will rub together, you will suffuse with fish-sauce, with its own juice to itself, you will temper with wine and raisin-wine. You will put it into the pot.

Cum ferbuerit, tractam confringes, obligas. Piper aspergis et inferes.

When it has come to the boil, you crumble the tracta and bind it. You sprinkle pepper and serve.

3. MINUTAL APICIANUM.

3. APICIAN MINUTAL.

Oleum, liquamen, vinum, porrum capitatum, mentam, pisciculos, esiciola minuta, testiculos caponum, glandulas porcellinas, haecomnia in se coquantur. Teres piper, ligusticum, coriandrum viridem vel semen, suffundis liquamen, adicies mellis modicum et ius de suo sibi, vino et melle temperabis. Facies ut ferveat.

Oil, liquamen, wine, headed leek, mint, little fishes, tiny forcemeat morsels, capons’ testicles, piglet glands—let all these be cooked together. Grind pepper, ligusticum, green coriander or the seed; moisten with liquamen; you will add a small amount of honey and its own juice to itself, and you will temper with wine and honey. See that it boils.

Cum ferbuerit, tractam confringes, obligas, coagitas, piper aspargis et inferes.

When it has come to a boil, you will break up the tracta, bind, thicken, sprinkle with pepper, and serve.

4. MINUTAL MATIANUM.

4. MATIAN STEW.

Adicies in caccabum oleum, liquamen, cocturam, concides porrum, coriandrum, esicia minuta. Spatulam porcinam coctam tessellatim concides cum sua sibi tergilla. Facies ut simul coquantur.

You will add into the pot oil, liquamen, the cooking-liquid (coctura); you cut up leek, coriander, and small minced isicia. Cut the cooked pork shoulder into small dice, together with its own little rind. See that they cook together at the same time.

Media coctura mala Matiana purgata intrinsecs concisa tessellatim mittes. Dum coquitur, teres piper, cuminum, coriandrum viridem vel semem, mentam, laseris radicem, suffundes acetum, mel, liquamen, defritum modice et ius de suo sibi, aceto modico temperabis. Facies ut ferveat.

At mid-cooking you will send in Matian apples, cleaned within (cored) and cut into small dice. While it cooks, you will grind pepper, cumin, green coriander or the seed, mint, the root of laser; you will pour on vinegar, honey, fish sauce (liquamen), a moderate amount of defrutum, and some jus from itself; you will temper with a little vinegar. See that it comes to a boil.

Cum ferbuerit, tractam confringes et ex ea obligas, piper asparges et inferes.

When it has come to a boil, you will break up the tracta and with it bind; you will sprinkle pepper and serve.

5. MINUTAL DULCE EX CITRIS.

5. SWEET MINUTAL FROM CITRONS.

Adicies in caccabo oleum, liquamen, cocturam, porrum capitatum, concides coriandrum minutatim, spatulam porcinam coctam, esiciola minuta. Dum coquitur, teres piper, cuminum, coriandrum vel semen, rutam viridem, laseris radicem, suffundis acetum, defritum, ius de suo sibi, aceto temperabis. Facies ut ferverat.

You will add into the cauldron oil, liquamen, the cooking-liquor, headed leek; you will cut coriander very finely; cooked pork shoulder; tiny esicia. While it is cooking, grind pepper, cumin, coriander or its seed, fresh rue, and the root of laser; moisten with vinegar, defrutum, and its own jus; you will temper with vinegar. Make it come to a boil.

Cum ferbuerit, citrium purgatum intro foras, tessellatim concissum et elixatum in caccabum mittes. Tractam confringes et ex ea obligas, piper aspargis et inferes.

When it has come to a boil, you will put into the pot the citron, cleaned inside and out, cut tessellately (in small tiles) and parboiled. You will break up a tracta and with it you will bind; you sprinkle pepper and serve.

6. MINUTAL EX PRAECOQUIS.

6. MINUTAL FROM APRICOTS.

Adicies in caccabo oleum, liquamen, vinum, concides cepam Ascaloniam aridam, spatulam porcinam coctam tessellatim concides. His omnibus coctis teres piper, cuminum, mentam siccam, anetum, suffundis mel, liquamen, passum, acetum modice, ius de suo sibi, temperabis. Praecoquia enucleata mittis, facies ut ferveant, dones percoquantur.

You will add into the cauldron oil, liquamen, wine; you will cut up a dried Ascalonian onion, and you will dice cooked pork shoulder into little tiles. When all these are cooked, you will grind pepper, cumin, dried mint, dill; you will pour in honey, liquamen, passum, vinegar moderately; you will temper it with its own juice. You will send in apricots, pitted; see that they come to a boil, allow them to cook through.

Tractam confringes, ex ea obligas, piper aspargis et inferes.

Break up the tracta; with it bind the dish, sprinkle pepper, and serve.

7. MINUTAL EX IECINERIBUS ET PULMONIBUS LEPORIS.

7. MINUTAL FROM THE LIVERS AND LUNGS OF A HARE.

(invenies inter lepores quemadmodum facies). Adicies in caccabum liquamen, vinum, oleum, cocturam, porrum et coriandrum concisum, esicia minuta, spatulam porcinam coctam tessellatim concisam, et in eundem caccabum iecinera et pulmones inmittes. Dum coquitur, teres piper, ligusticum, origanum, ius de suo sibi, vino et passo temperabis. Facies ut ferveat.

(you will find among the hares how you will make it). You will add into the pot liquamen (fish sauce), wine, oil, broth, leek and coriander chopped, small minced forcemeat, a pork shoulder cooked and cut into small dice, and into the same pot you will send in the livers and lungs. While it is cooking, you will grind pepper, lovage, oregano; you will temper the sauce from its own juices with wine and raisin-wine. Make it come to a boil.

Cum ferbuerit, tractam confringes et ex ea obligas, piper aspargis et inferes.

When it has come to a boil, you will crumble a tracta and with it bind the dish; you sprinkle pepper and serve.

8. MINUTAL EX ROSIS.

8. MINUTAL FROM ROSES.

Eodem iure supra scripto, sed passum plus adicies.

With the same jus written above, only you will add more passum.

IV. Tisanam vel sucum.

4. Tisane or juice.

1. TISANAM SIC FACIES.

1. THUS YOU WILL MAKE TISANE.

Tisanam lavando fricas, quam ante diem infundes. Impones supra ignem calidum. Cum bullierit, mittes olei satis et aneti modicum fasciculum, cepam siccam, satureiam et coleofium, ut ibi coquantur propter sucum.

You rub the tisane by washing, which you will soak the day before. You will set it over a hot fire. When it has come to a boil, you will add enough oil and a modest little bundle of dill, a dried onion, savory, and coleofium, so that they may be cooked there for the sake of the juice.

Mittes coriandrum viridem et sale simul tritum et facies ut ferveat. Cum bene ferbuerit, tolles fasciculum et transferes in alternum caccabum tisanam sic ne fundum tangat propter combusturam. Lias et colas in caccabulo supra acronem coloefium.

You will put in green coriander ground together with salt, and you will make it to seethe. When it has boiled well, you will remove the little bundle and you will transfer the tisane into another pot, thus that it not touch the bottom on account of scorching. You will bind and strain in the pot over the rim of the coloefium.

Teres piper, ligusticum, pulei aridi modicum, cuminum et sil frictum, suffundis mel, acetum, defritum, liquamen, refundis in caccabum, sed coloefium acronem ut bene tegatur. Facias ut ferveat super ignem lentum.

You grind pepper, lovage, a small amount of dried pennyroyal, cumin, and roasted silphium; you pour in honey, vinegar, defrutum, and liquamen, you pour it back into the pot, but cover the rim with the strainer so that it is well covered. See that it boils over a slow fire.

2. TISANAM BARRICAM.

2. BARLEY TISANE.

Infundes cicer, lenticulam, pisam. Defricas tisanam cum leguminibus elixas. Ubi bene bullierit, olei satis mittis et super viridia concidis porrum, coriandrum, anetum, feniculum, betam, malvam, coliculum mollem; haec viridia minuta concisa in caccabum mittis.

You pour in chickpeas, lentils, peas. You rub down the ptisane, boiled with the legumes. When it has boiled well, you put in enough oil, and on top you chop fresh greens—leek, coriander, dill, fennel, beet, mallow, tender cole; these greens, finely minced, you put into the pot.

Coliculos elixas et teres feniculi semen satis, origanum, silfi, ligusticum. Postquam triveris, liquamine temperabis et super legumina refundis et agites. Coliculorum minutas super concidis.

Boil the little cabbages, and grind enough fennel seed, oregano, silphium, and lovage. After you have ground them, you will temper with liquamen and pour it back over the legumes and stir. Finely chop small pieces of the little cabbages over the top.

V. Gustum.

5. Appetizer.

1. GUSTUM VERSATILE.

1. VERSATILE APPETIZER.

Albas betas minutas, porros requietos, apios, bulbos, cocleas elixas, gigeria pullorum et ascellas, isicia coques ex iure. Proungis patinam et folia malvarum substernis et praemixta olera componis sic ut laxa mentum habeant. Permisces bulbos tunsos, damascenas, cocleas, esicia, lucanicas, breves concidis, liquamine, oleo, vino, aceto ponis ut ferveat.

Small white beets, tender leeks, celery, bulbs, boiled snails, the giblets of chickens and little winglets; you will cook isicia (minced-meat patties) in a sauce. You grease the dish and spread mallow leaves beneath, and you arrange the pre-mixed greens so that they have some looseness. You mix in pounded bulbs, damsons, snails, isicia; Lucanian sausages you cut short; with liquamen (fish-sauce), oil, wine, and vinegar you set it so that it boils.

Cum ferbuerit, teres piper, ligusticum, zingiber, pyretrum modicum, fricabis, suffundis et facies ut bulliat patina. Ova complura confringis et ius mortarii reliquum commoves, commiscis, patinam obligabis. Dum ducit, oenogarum ad eam sid facies: teres piper, ligusticum, fricabis, suffundis liquamen et vinum, passo temperabis vel vino dulce.

When it has come to a boil, grind pepper, lovage, ginger, a small amount of pyrethrum; rub them, pour in, and make the pan bubble. Break several eggs and stir the remaining juice of the mortar; mix, and bind the pan. While it is thickening, you will make oenogarum for it thus: grind pepper, lovage; rub; pour in liquamen and wine; temper with passum or with sweet wine.

Temperabis in caccabulo, mittis olei modicum, facies ut ferveat. Cum ferbuerit, amulo obligas. Patinam versas in lancem, folia malvarum ante tollis, oenogaro profundis, insuper piper aspargis et inferes.

You will temper in a small pot, you add a modest amount of oil, you will make it come to a boil. When it has boiled, you bind with starch. You turn the patina out onto a platter, first you remove the mallow leaves, you pour oenogarum over it, sprinkle pepper on top, and serve.

2. GUSTUM DE HOLERIBUS.

2. APPETIZER OF VEGETABLES.

Condies bulbos liquamine, oleo et vino. Cum cocti fuerint, iecinera porcelli et gallinarum et ungellas et ascellas divisas, haec omnia cum bulbis ferveant. Cum ferbuerint, teres piper, ligusticum, suffundis liquamen, vinum et passum ut dulce sit, ius de suo sibi suffundis, revocas in bulbos.

You will season the bulbs with liquamen, oil, and wine. When they have been cooked, let the livers of suckling-pig and of chickens, and the trotters and winglets, cut up, all of these boil with the bulbs. When they have boiled, grind pepper, lovage; pour in liquamen, wine, and passum so that it be sweet; you pour over it its own jus; bring it back onto the bulbs.

Cum ferbuerint, ad momentum amulo obligas.

When they have boiled, for a moment you bind with starch.

3. GUSTUM DE CUCURBITIS FARSILIBUS.

3. APPETIZER OF STUFFED CUCURBITS.

Cucurbitas a latere subtiliter ad modum tessellae oblongae decidis et excavas et mittis in frigidam. Impensam ad eas sic facies: teres piper, ligusticu, origanum, suffundis liquamen, cerebella cocta teres, ova cruda dissolves et mittes ut unum corpus efficiat; liquamine temperabis. Et cucurbitas supra scriptas non plene coctas ex ea impensa imples, de tessella sua recludis, surclas et coctas eximes ert frigis.

You cut gourds on the side delicately in the manner of an oblong tessella (little tile), hollow them out, and put them into cold water. You will make the stuffing for them thus: grind pepper, Ligusticum (lovage), oregano; moisten with liquamen (fish-sauce); grind cooked cerebella (brains); you will dissolve raw eggs and add them so that one body is made; you will temper with liquamen. And the aforesaid gourds, not fully cooked, you fill from that stuffing, you close them back with their own tessella, you stitch them up, and when cooked you take them out and fry.

Oenogarum sic facies: teres piper, ligusticum, suffundis vinum et liquamen, passo temperabis, olei modicum mittis in caccabum et facies ut ferveat. Cum ferbuerit, amulo oblicuas et cucurbitas frictas oenogaro perfundis et piper aspargis et inferes.

Make oenogarum thus: grind pepper, lovage; pour in wine and liquamen, temper with passum; put a small measure of oil into the caccabus and bring it to a boil. When it has boiled, thicken with amylum and drench the fried gourds with the oenogarum; sprinkle pepper and serve.

4. GUSTUM DE PRAECOQUIS.

4. APPETIZER OF APRICOTS.

Duracina primotica pusilla. Praecoquia purgas, enucleas, in frigidam mittis, in patina componis. Teres piper, mentam siccam, suffundis liquamen, adicies mel, passum, vinum et acetum.

Small early duracina. You cleanse the apricots, pit them, put them into cold water, arrange them in a dish. Grind pepper and dried mint, moisten with liquamen; add honey, passum, wine, and vinegar.

Refundis in patina super praecoquia, olei modicum mittis et lento igni ferveat. Cum ferbuerit amulo obligas aspargis et inferes.

You pour back into the pan over the apricots, add a small amount of oil, and let it simmer over a slow fire. When it has come to a boil, you bind with amylum (starch), sprinkle, and serve.