Apicius: DE RE COQUINARIA

cum spissaverit, lias diligenter. adicies cerebella duo cocta et selibram pulpae quasi ad isicia liatae, cum cerebellis teres et in caccabum mittis. Teres piper, ligusticum, feniculi semen, suffundis liquamen et vinum modice, mittis in caccabum supra cerebella et pulpam.

when it has thickened, you bind carefully. you will add two cooked brains and a half-pound of meat-pulp, kneaded as for isicia; together with the brains you grind and put into the cooking-pot. you grind pepper, lovage, fennel seed, you pour in liquamen and wine moderately, you put into the cooking-pot over the brains and the pulp.

ubi satis ferbuerit, cum iure misces. ex hoc paulatim alicam condies, et ad trullam permisces et lias, ut quasi sucus videatur.

when it has boiled enough, you mix it with the jus. from this you will gradually season the alica, and in the small pan you mix thoroughly and thicken, so that it may seem almost like a jus.

2. PULTES CUM IURE OENOCOCTI. Pultes oenococti iure condies, copadia, similam sive alicam coctam hoc iure condies, et cum copadiis porcinis adponis oenococti iure conditis.

2. PORRIDGES WITH OENOCOCTUM SAUCE. You will season porridges with oenococtum sauce; the copadia, and cooked semolina or alica, you will season with this sauce; and you will serve with pork copadia seasoned with oenococtum sauce.

3. PULTES TRACTOGALATAE. Lactis sextarium et aquae modicum mittes in caccabo novo et lento igni ferveat. tres orbiculos tractae siccas et confringis et partibus in lac summittis.

3. TRACTOGALATE PORRIDGES. You will put a sextary of milk and a small amount of water into a new pot and let it boil on a slow fire. You break three little disks of dry tracta and lower the pieces into the milk.

ne uratur, aquam miscendo agitabis. cum cocta fuerit, ut est, super ignem, mittis melle. Ex musteis cum lacte similiter facies, salem et oleum minus mittis.

so that it not be burned, you will stir, mixing in water. when it has been cooked, as it is over the fire, you add honey. from must-cakes with milk you will do similarly; you put in less salt and oil.

4. PULTES. Alicam purgatam infundis, coques. cum ferbuerit, oleum mittis.

4. PORRIDGES. You pour in cleaned alica, cook. When it has boiled, you add oil.

cum spissaverit, adicies cerebella duo cocta et selibram pulpae quasi ad isicia liatae, cum cerebellis teres et in caccabum mittes. teres piper, ligusticum, feniculi semen, suffundis liquamen et meri modicum, et mittis in caccabum supra cerebella et pulpam. ubi satis ferbuerit, cum iure misces.

when it has thickened, you will add two cooked brains and a half‑pound of meat, bound as if for isicia; grind together with the brains and put into the pot. grind pepper, Ligusticum (lovage), fennel seed; you pour in liquamen (fish‑sauce) and a small amount of merum (neat wine), and you put it into the pot over the brains and the meat. when it has boiled enough, you mix with the sauce.

ex hoc paulatim alicam condies, et lias ut quasi sucus videatur.

From this you will gradually season the alica, and you will thicken it, so that it may seem as though it were a kind of juice.

II. LENTICVLA.

2. LENTILS.

1. LENTICULA EX SPHONDYLIS [SIVE FONDILOS]. Accipies caccabum mundum, adicies in mortarium piper, cuminum, semen coriandri, mentam, rutam, puleium, fricabis, suffundis acetum, adicies mel, liquamen et defritum, aceto temperabis, reexinanies in caccabo. sphondylos elixatos teres et mittis ut ferveant. Cum bene ferbuerint, obligas.

1. LENTIL-DISH FROM SPONDYLI [OR FONDILOS].
You will take a clean pot; you will add into the mortar pepper, cumin, coriander seed, mint, rue, pennyroyal; you will grind; you pour in vinegar; you add honey, liquamen (fish sauce), and defrutum (reduced must); you will temper with vinegar; you pour back into the pot. You grind the boiled spondyli (neck-bones) and send them in so that they come to a boil. When they have boiled well, you bind (thicken).

adicies in boletari oleum viridem.

you will add green oil into the mushroom-pan.

2. LENTICULAM DE CASTANEIS. Accipies caccabum novum, et castaneas purgatas diligenter mittis. Adicies aquam et nitrum modice, facies ut coquatur.

2. LENTIL DISH OF CHESTNUTS. You take a new pot, and you put in chestnuts carefully cleansed. You add water and a little natron, see that it is cooked.

Cum coquitur, mittis in mortario piper, cuminum, semen coriandri, mentam, rutam, laseris radicem, puleium, fricabis. suffundis acetum, mel, liquamen, aceto temperabis, et super castaneas coctas refundis. adicies oleum, facies ut ferveat.

When it is cooking, you put into a mortar pepper, cumin, coriander seed, mint, rue, the root of laser, pennyroyal, and you grind. You pour in vinegar, honey, liquamen, you will temper with vinegar, and you pour it back over the cooked chestnuts. You add oil, you make it boil.

cum bene ferbuerit, tudiclabis [ut in mortario teres]. gustas, si quid deest, addes. cum in boletar miseris, addes oleum viridem.

when it has boiled well, you will pound [as you grind in a mortar]. you taste; if anything is lacking, you will add it. when you have put it into the boletar, you will add green oil.

3. ALITER LENTICULAM. Coquis. cum despumaverit, porrum et coriandrum viridem supermittis.

3. ANOTHER WAY FOR LENTILS. You cook. When it has been skimmed, you add leek and green coriander on top.

teres• coriandri semen, puleium, laseris radicem, [semen] mentam et rutam, suffundis acetum, adicies melle, liquamine, aceto, defrito temperabis, adicies oleum, agitabis. si quid opus fuerit, mittis. amulo obligas, insuper oleum viridem mittis, piper aspargis et inferes.

grind• coriander seed, pennyroyal, root of laser, [seed] of mint and rue, you pour in vinegar, you will add honey, liquamen, vinegar, you will temper with defritum, you will add oil, you will shake. if anything is needed, you add it. you bind with amylum, on top you send in green oil, you sprinkle pepper and you will serve.

III. PISA.

3. PISA.

1. Pisum coques. cum despumaverit, porrum, coriandrum et cuminum supra mittis. teres piper, ligusticum, [careum hoc est caravita] careum, anethum, ocimum viridem, suffundis liquamen, vino et liquamine temperabis, facies ut ferveat.

1. Cook peas. When it has been skimmed, you put leek, coriander, and cumin on top. Grind pepper, lovage, [careum, that is caraway] caraway, dill, green basil; pour over liquamen; with wine and liquamen you will temper it; make it boil.

cum ferbuerit, agitabis. si quid defuerit, mittis et inferes.

when it has come to a boil, you will stir. if anything is lacking, you add it and serve.

2. PISAM FARSILEM. Coques. cui oleum mittis.

2. PEA FORCEMEAT. Cook it. To which you add oil.

accipies• abdomen, et mittis in caccabum liquamen et porrum capitatum, coriandrum viridem. imponis ut coquatur. isicia minuta facies quadrata, et coques simul turdos vel aucellas vel de pullo conciso et cerebella prope cocta cum iuscello coques.

you will take• the abdomen, and you put into the cooking-pot fish-sauce and a headed leek, fresh coriander. you set it on to cook. you will make small minced patties, square, and you will cook at the same time thrushes or little birds or chopped chicken, and brains nearly cooked; you will cook with the little broth.

lucanicas assas, petasonem elixas, porros ex aqua coques, nucleorum heminam frigis. teres piper, ligusticum, origanum, gingiber, ius abdominis fundis, lias. Angularem accipies, qui versari potest, et omentis tegis.

you roast Lucanian sausages, you boil the ham, you will cook the leeks in water, you fry a hemina of kernels (pine nuts). you grind pepper, Ligusticum (lovage), oregano, ginger; you pour in the jus of the belly and bind it. you will take an angular pan, which can be turned, and you cover it with caul fat.

Oleo perfundis, deinde nucleos aspargis et supra pisam mittis ut tegas fundum angularis, et sic componis supra petasonis pulpas, porros, lucanicas concisas. Iterum pisam supermittis. item alternis aptabis obsonia, quousque impleatur angularis.

You drench with oil, then you sprinkle the kernels and place pea-porridge on top so that you cover the bottom of the angular dish, and thus you arrange above slices of ham, leeks, and cut-up Lucanian sausages. Again you put pea-porridge on top. Likewise you will fit the viands in alternating layers, until the angular dish is filled.

novissime pisam mittis, ut intus omnia contineat. coques in furno vel lento igni imponis, ut ducat ad se deorsum. ova dura facies, vitella eicies, in mortario mittis cum pipere albo, nucleis, melle, vino candido et liquamine modico.

lastly you add the pea, so that it may contain everything within. you cook it in the oven or set it on a slow fire, so that it draws down to itself below. you will make the eggs hard, you will remove the yolks, you put them in a mortar with white pepper, nuts (kernels), honey, white wine, and a little liquamen.

teres et mittis in vas ut ferveat. cum ferbuerit, pisam mittis in lancem, et hoc iure perfundis. hoc ius candidum appellatur.

you grind it and put it into a vessel so that it may boil. When it has come to a boil, you put the peas onto a platter, and you drench them with this sauce. This sauce is called “candid” (white).

3. PISUM INDICUM. Pisum coques. cum despumaverit, porrum et coriandrum concidis et mittis in caccabum ut ferveat.

3. INDIAN PEAS. Cook the peas. When they have been skimmed, chop leek and coriander and put them into the pot so that it may boil.

et accipies sepias minutas, sic quomodo sunt cum atramento suo, ut simul coquantur. Adicies oleum, liquamen et vinum, fasciculum porri et coriandri. facies ut coquantur.

and you will take small cuttlefish, just as they are with their own atrament (ink), so that they may be cooked together. Adicies oil, liquamen (fish sauce) and wine, a fascicle (bundle) of leek and coriander. facies that they be cooked.

cum coctum fuerit, teres piper, ligusticum, origanum, carei modicum, suffundis ius de suo sibi, vino et passo temperabis. sepias minutatim concidis et in pisum mittis. Piper asparges et inferes•.

when it has been cooked, you grind pepper, lovage, oregano, a small measure of caraway; you pour over it its own broth, you will temper with wine and passum (raisin-wine). you chop the cuttlefish finely and put it into the peas. You will sprinkle pepper and serve•.

4. Pisum coques, agitabis et mittis in frigidam. Cum refrigeraverit, deinde agitabis. concidis cepam minutatim et albamentum ovi, oleo et sale condies, aceti modicum adicies.

4. You will cook the peas, you will stir, and you put them into cold water. When it has cooled, then you will stir. you cut up onion finely and the egg white; you season with oil and salt; you will add a small measure of vinegar.

in boletari vitellum ovi cocti colas, insuper oleum viridem mittis et inferes.

into the mushroom-dish you strain the yolk of a cooked egg; on top you add green (fresh) oil and serve.

5. PISAM VITELLIANAM SIVE FABAM. Pisam coques lias. teres piper, ligusticum, gingiber, et super condimenta mittis vitella ovorum, quae dura coxeris, mellis uncias III, liquamen, vinum et acetum.

5. VITELLIAN PEAS OR BEANS. You cook the peas; you bind/thicken them. You grind pepper, lovage (Ligusticum), ginger; and over the condiments you add the yolks of eggs which you have cooked hard, 3 ounces of honey, liquamen, wine, and vinegar.

haec omnia mittis in caccabum et condimenta quae trivisti. adiecto oleo ponis ut ferveat. condies pisam, lias, si aspera fuerit.

you put all these things into a cauldron, together with the condiments which you have ground. With oil added, you set it to boil. You will season the pea-pottage, you will bind/thicken it, if it should be coarse.

melle mittis et inferes.

you add honey and serve.

6. ALITER PISA SIVE FABA. Ubi despumaverit, teres mel, liquamen, caroenum, cuminum, rutam, apii semen, oleum et vinum. udiclabis.

6. ANOTHER WAY FOR PEAS OR BEANS. When it has been skimmed, you will grind honey, liquamen (fish-sauce), caroenum (reduced wine-must), cumin, rue, celery seed, oil, and wine. you will strain.

cum pipere trito et cum isiciis inferes.

You will serve with ground pepper and with isicia (forcemeat).

7. ALITER PISAM SIVE FABAM. Despumatam subtrito lasare Parthico, liquamen et caroeno condies. Oleum modice superfundis et inferes.

7. ANOTHER WAY FOR PEAS OR BEANS. When it has been skimmed, you will season with well-ground Parthian laser, liquamen, and caroenum. You pour a moderate amount of oil over and serve.

8. PISAM ADULTERAM VERSATILEM. Coques pisam. cerebella vel aucellas vel turdos exossatos a pectore, lucanicas, iecinera, gizeria pullorum in caccabum mittis, liquamen, oleum.

8. ADULTERATE, VERSATILE PEAS. Cook peas. You put into a pot brains, or small birds, or thrushes deboned from the breast, Lucanian sausages, livers, the gizzards of chickens, with fish sauce and oil.

fasciculos porri capitati, coriandrum viridem concidis, et cum cerebellis coques. teres piper, ligusticum et liquamen . . .

you cut little bundles of headed leeks, green coriander, and you will cook with the brains. you grind pepper, ligusticum (lovage) and liquamen (fish-sauce) . . .

9. PISAM SIVE FABAM VITELLIANAM. pisam sive fabam coques. cum despumaverit, mittis porrum, coriandrum et flores malvarum.

9. VITELLIAN-STYLE PEAS OR BEANS. cook peas or beans. when it has been skimmed, you add leek, coriander, and mallow-flowers.

dum coquitur, teres piper, ligusticum, origanum, feniculi semen, suffundis liquamen et vinum, mittis• in caccabum, adicies oleum. cum ferbuerit, agitas. oleum viridem insuper mittis et inferes.

while it is cooking, grind pepper, ligusticum (lovage), origanum (oregano), fennel seed; pour in liquamen (fish sauce) and wine, put it into the pot, and you will add oil. when it has come to a boil, stir. you send in green oil on top and serve.

IV. CONCHICLA.

4. SHELLFISH.

1. CUM FABA. Coques. teres piper, ligusticum cuminum coriandrum viridem, suffundis liquamen, vinum et liquamen in ea temperabis, mittis in caccabum, adicies oleum.

1. WITH BEAN. Cook. grind pepper, lovage, cumin, green coriander, you pour in fish-sauce; you will temper wine and fish-sauce in it, you put it into a pot, you will add oil.

lento igni ferveat et inferes.

let it simmer over a slow fire and you will serve.

2. CONCHICLAM APICIANAM. Accipies cumanam mundam, ubi coques pisum, cui mittis lucanicas concisas, isiciola porcina, pulpas, petasonem. Teres piper, ligusticum, origanum, anethum, cepam siccam, coriandrum viridem, suffundis liquamen, vino et liquamine temperabis.

2. APICIAN CONCHICLA. You will take a clean Cuman dish, in which you will cook peas, to which you add sliced Lucanian sausages, little pork isicia, meat pulps, ham. You grind pepper, lovage, origanum, dill, dried onion, green coriander; you moisten with liquamen; you will temper with wine and liquamen.

mittis in cumanam, cui adicies oleum, pungis ubique ut combibat oleum. igni lento coques ita ut ferveat et inferes.

you put it into the cumana, to which you add oil; prick it everywhere so that it may drink in the oil. cook on a slow fire so that it may simmer, and bring it in (serve).

3. CONCHICLAM DE PISA SIMPLICI. Pisam coques. Cum despumaverit, fasciculum porri et coriandri mittis.

3. CONCHICLAM OF SIMPLE PEA. You will cook the peas. When it has been skimmed, you put in a little bundle of leek and coriander.

dum coquitur, teres piper, ligusticum, origanum, fasciculum, suffundis ius• de suo sibi, fricabis, [suffundis], liquamine temperabis, mittis. super adicies oleum, et lento igni ferveat, et inferes.

while it is cooking, you grind pepper, lovage, oregano, a bundle, you pour over the sauce• with its own juice to itself, you will rub, [you pour over], you will temper with liquamen, you put in. on top you will add oil, and let it boil on a slow fire, and you will bring in (serve).

4. CONCHICLA COMMODIANA. Pisam coques. Cum despumaverit, teres piper, ligusticum, anethum, cepam siccam, suffundis liquamen, vino et liquamine temperabis.

4. CONCHICLA COMMODIANA. You will cook peas. When it has been skimmed, you will grind pepper, ligusticum (lovage), anethum (dill), dry onion; you pour in liquamen, and you will temper with wine and liquamen.

mittis in caccabum ut combibat. Deinde ova IV solves, in sextarium pisae mittis, agitas, mittis in cumanam, ad ignem ponis, ut ducat, et inferes.

you put it into the pot so that it may imbibe. Then you dissolve 4 eggs, you add into a sextarius of peas, you agitate, you put it into a cumana, you set it to the fire so that it may take, and you will serve.

5. ALITER CONCHICLAM SIC FACIES. Concidis pullum minutatim, liquamine, oleo et vino ferveat. Concidis cepam, coriandrum minutum, cerebella enervas, mittes in eundem pullum.

5. ANOTHER CONCHICLA: THUS YOU WILL MAKE IT. You cut up a chicken into very small pieces; let it boil with liquamen, oil, and wine. You cut onion, finely chopped coriander; you remove the sinews from the brains, you will put them into that same chicken.

cum coctus fuerit, levas et exossas. concides minutatim cepam et coriandrum, colas ibi pisam coctam non conditam. Accipies conchiclarem, pro modo componis varie.

when it has been cooked, you remove it and debone it. you chop finely onion and coriander, strain there the cooked peas, unseasoned. you take the conchiclar dish; according to the measure you compose it variously.

deinde teres piper, cuminum, suffundis ius de suo sibi. item in mortario ova duo dissolves, temperas, ius de suo sibi suffundis pisae integrae elixae, vel nucleis adornabis, et lento igni fervere facies et inferes.

then you grind pepper, cumin, you pour over its own sauce upon it. likewise, in the mortar you will dissolve two eggs, you temper, you pour over its own sauce; you will adorn with whole boiled peas, or with kernels (nuts), and you will make it simmer on a slow fire and you will serve.

6. ALITER CONCHICLA: CONCHICLATUS PULLUS VEL PORCELLUS. Exossas pullum a pectore, femora eius iungis in porrectum, surculo alligas, et impensam [conchicla farsilis] paras. et farcies alternis pisam lotam, cerebella, lucanicas et cetera.

6. OTHERWISE CONCHICLA: CONCHICLATED CHICKEN OR SUCKLING PIG. you debone the chicken from the breast, arrange its thighs outstretched, bind it with a little stick, and you prepare the stuffing [the conchicla farcemeat]. and you will stuff, in alternation, washed peas, brains, Lucanian sausages, and the rest.

teres piper,• ligusticum, origanum et gingiber, liquamen suffundis, passo et vino temperabis. facies ut ferveat, et, cum ferbuerit, mittis modice. et impensam cum condieris, alternis in pullo componis, omento tegis et in operculo deponis et in furnum mittis, ut coquantur paulatim, et inferes.

grind pepper,• lovage, oregano and ginger, you pour in fish-sauce, you will temper with raisin-wine and wine. you will make it come to the boil, and, when it has boiled, you add it moderately. and when you have seasoned the stuffing, you arrange it in alternation in the chicken, you cover with caul-fat and you set it on a lid and you put it into the oven, so that they may cook little by little, and you will serve.

V. TISANAM ET ALICAM.

5. TISANE AND ALICA.

1. ALICAM VEL SUCUM TISANAE SIC FACIES. Tisanam vel alicam lavando fricas, quam ante diem infundis. imponis supra ignem.

1. You will make ALICA or the juice of TISANA thus. You rub the tisana or alica by washing, which you soak the day before. You set it upon the fire.

[vel dum] cum bullierit, mittis olei satis et anethi modicum fasciculum, cepam siccam, satureiam et coloefium, ut ibi coquantur propter sucum. mittis coriandrum viridem et salem simul tritum et facies ut ferveat. cum bene ferbuerit, tollis fasciculum et transferes in alterum caccabum tisanam sic, ne fundum tangat propter combusturam.

[or while] when it has boiled, you add enough oil and a modest little bundle of dill, a dried onion, savory, and coloefium, so that they may cook there for the sake of the juice; you add fresh coriander and salt ground together and you will make it boil. When it has boiled well, you remove the bundle and you will transfer the tisane into another pot thus, so that it does not touch the bottom on account of scorching.

lias bene et colas in caccabo super acronem coloefium. teres piper, ligusticum, pulei aridi modicum, cuminum, silfi frictum [ut bene tegatur]. suffundis mel, acetum, defritum, liquamen, refundis in caccabum super coloefium acronem ut bene tegatur•. facies ut ferveat super ignem lentum.

wash well and strain in the pot over the top of the colewort. you grind pepper, lovage, a small measure of dried pennyroyal, cumin, roasted silphium [so that it be well covered]. you pour in honey, vinegar, defrutum, liquamen; you pour back into the pot over the top of the colewort so that it be well covered. you will make it boil over a slow fire.

2. ALITER TISANAM. Infundis cicer, lenticulam, pisam. defricas tisanam et cum leguminibus elixas.

2. ANOTHER WAY FOR BARLEY PORRIDGE. You soak chickpeas, lentils, and peas. You rub down the barley and boil it together with the legumes.

ubi bene bullierit, olei satis mittis et super viridia concidis porrum, coriandrum, anethum, feniculum, betam, malvam, coliculum• mollem. haec viridia minuta concisa in caccabum mittis. coliculos elixas et teres feniculi semen satis, origanum, silfi, ligusticum.

when it has boiled well, you add enough oil and on top you cut up greens—leek, coriander, dill, fennel, beet, mallow, cole‑sprout• tender. these greens, finely minced, you put into the pot. the little cole‑sprouts you parboil, and you grind fennel‑seed enough, oregano, silphium, lovage.

postquam triveris, liquamine temperas et super legumina refundis. agitas. coliculorum minutas super concidis.

After you have ground it, you temper with fish-sauce and pour it back over the legumes. You stir. You chop fine the small pieces of the coleworts on top.

VI. FABACIAE VIRIDES ET BAIANAE.

6. GREEN AND BAIAE-STYLE FAVA BEANS.

1. Fabaciae virides ex liquamine, oleo, coriandro viridi, cumino et porro conciso coctae inferuntur.

1. Green fava beans are served, cooked with liquamen, oil, fresh coriander, cumin, and chopped leek.

2. ALITER. Fabaciae frictae ex liquamine inferuntur.

2. ANOTHER WAY. Fava beans fried are served with liquamen.

3. ALITER. Fabaciae ex sinapi trito, melle, nucleis, ruta cumino et aceto inferuntur.

3. OTHERWISE. Broad beans are served with ground mustard, honey, kernels, rue, cumin, and vinegar.

4. Baianas elixas minutatim concidis. ruta, apio viridi, porro, aceto, oleo, liquamine, caroeno vel passo modico inferes.

4. You chop the Baian beans, boiled, into small pieces. You will add rue, fresh celery, leek, vinegar, oil, liquamen, and a little caroenum or passum.

VII. FAENVM GRAECVM.

7. FENUGREEK.

Faenum Graecum ex liquamine, oleo et vino.

Fenugreek with liquamen, oil, and wine.

VIII. FASEOLI ET CICER.

8. BEANS AND CHICKPEA.

1. Faseoli virides et cicer ex sale, cumino, oleo et mero modico inferuntur.

1. Green phaseoli (beans) and cicer (chickpeas) are served with salt, cumin, oil, and a modest amount of pure wine.

10. ALITER FASEOLUS SIVE CICER. Frictos ex oenogaro et pipere gustabis. et elixati, sumpto semine, cum ovis in patella, feniculo viridi, piper et liquamine et caroeno modico pro salso inferuntur, vel simpliciter, ut solet.

10. ANOTHER WAY BEAN OR CHICKPEA. You will taste them fried with oenogarum and pepper. and, boiled, the seed having been taken, with eggs in the pan, with fresh fennel, they are served with pepper and liquamen and a little caroenum in place of salt, or simply, as usual.