一些古罗马菜品的做法（不定期更新）
De re coquinaria是一部古罗马时期的食谱，里面记录了近500个当时的菜谱。我在火车上闲得无聊，参考英译本翻译了其中几道看起来很有趣的菜，有闲心做菜的同志也可以试着复原一下尝尝
[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].
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].
个人翻译
[48]雉鸡饺子
将新鲜的雉鸡肉（轻微烤制过亦可）切成小块，与肥肉碎混合，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。
[48]雉鸡饺子
将新鲜的雉鸡肉（轻微烤制过亦可）切成小块，与肥肉碎混合，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。
[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.
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.
个人翻译
[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、少量carraway（某种香料）、肉汁，葡萄酒腌制。油炸后，放入平底盘中，将调料置于鸡肉上，倒入laser（vivum）？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
[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、少量carraway（某种香料）、肉汁，葡萄酒腌制。油炸后，放入平底盘中，将调料置于鸡肉上，倒入laser（vivum）？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
[287] [Baked Picnic] HAM [Pork Shoulder, fresh or cured] PERNAM
THE HAM SHOULD BE BRAISED WITH A GOOD NUMBER OF FIGS AND SOME THREE LAUREL LEAVES; THE SKIN IS THEN PULLED OFF AND CUT INTO SQUARE PIECES; THESE ARE MACERATED WITH HONEY. THEREUPON MAKE DOUGH CRUMBS OF FLOUR AND OIL [1] LAY THE DOUGH OVER OR AROUND THE HAM, STUD THE TOP WITH THE PIECES OF THE SKIN SO THAT THEY WILL BE BAKED WITH THE DOUGH [bake slowly] AND WHEN DONE, RETIRE FROM THE OVEN AND SERVE [2].
THE HAM SHOULD BE BRAISED WITH A GOOD NUMBER OF FIGS AND SOME THREE LAUREL LEAVES; THE SKIN IS THEN PULLED OFF AND CUT INTO SQUARE PIECES; THESE ARE MACERATED WITH HONEY. THEREUPON MAKE DOUGH CRUMBS OF FLOUR AND OIL [1] LAY THE DOUGH OVER OR AROUND THE HAM, STUD THE TOP WITH THE PIECES OF THE SKIN SO THAT THEY WILL BE BAKED WITH THE DOUGH [bake slowly] AND WHEN DONE, RETIRE FROM THE OVEN AND SERVE [2].
个人翻译
[287]蜜制火腿？
选用猪肩肉（新鲜或腌制过的均可），佐以大量的无花果和少量月桂叶慢炖。然后将猪皮切下，改刀成小方块，和肉一起用蜂蜜腌制。用油和面，制成面皮，包裹在猪肉上，用猪皮封住两段开口处，慢火烤制成熟后上菜
[287]蜜制火腿？
选用猪肩肉（新鲜或腌制过的均可），佐以大量的无花果和少量月桂叶慢炖。然后将猪皮切下，改刀成小方块，和肉一起用蜂蜜腌制。用油和面，制成面皮，包裹在猪肉上，用猪皮封住两段开口处，慢火烤制成熟后上菜
英译版的翻译们对上面那道菜很推崇
[2] Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelop the parboiled meat. The figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish. As a consequence we partook of a grand dish that no inmate of Olympus would have sneezed at.
[2] Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelop the parboiled meat. The figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish. As a consequence we partook of a grand dish that no inmate of Olympus would have sneezed at.
MORETUM, salad, salad dressing of oil, vinegar, garlic, parsley, etc.
[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
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
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
[398] BROILED LOBSTER
LOCUSTAS ASSAS
MAKES THUS: IF BROILED, THEY SHOULD APPEAR IN THEIR SHELL; [which is opened by splitting the live lobster in two] SEASON WITH PEPPER SAUCE AND CORIANDER SAUCE [moisten with oil] AND BROIL THEM ON THE GRILL. WHEN THEY ARE DRY [1] KEEP ON BASTING THEM MORE AND MORE [with oil or butter] UNTIL THEY ARE PROPERLY BROILED [2].
LOCUSTAS ASSAS
MAKES THUS: IF BROILED, THEY SHOULD APPEAR IN THEIR SHELL; [which is opened by splitting the live lobster in two] SEASON WITH PEPPER SAUCE AND CORIANDER SAUCE [moisten with oil] AND BROIL THEM ON THE GRILL. WHEN THEY ARE DRY [1] KEEP ON BASTING THEM MORE AND MORE [with oil or butter] UNTIL THEY ARE PROPERLY BROILED [2].
个人翻译
[398]烤龙虾
将活龙虾从腹部剖开，取出虾肉置于壳内，用胡椒酱和芫荽酱（和油混合）调味。放在炉上烤制，待虾肉微熟时，加入油或黄油继续烤制，直至烤熟后上桌
[398]烤龙虾
将活龙虾从腹部剖开，取出虾肉置于壳内，用胡椒酱和芫荽酱（和油混合）调味。放在炉上烤制，待虾肉微熟时，加入油或黄油继续烤制，直至烤熟后上桌
[406] STUFFED SEPIA
IN SEPIA FARSILI
PEPPER, LOVAGE, CELERY SEED, CARRAWAY, HONEY, BROTH, WINE, BASIC CONDIMENTS [1] HEAT [in water] THROW IN THE CUTTLEFISH; [when done] SPLIT, THEN STUFF THE CUTTLEFISH [2] WITH [the following forcemeat] BOILED BRAINS, THE STRINGS AND SKIN REMOVED, POUND WITH PEPPER, MIX IN RAW EGGS UNTIL IT IS PLENTY. WHOLE PEPPER [to be added]. TIE [the filled dish] INTO LITTLE BUNDLES [of linen] AND IMMERSE IN THE BOILING STOCK POT UNTIL THE FORCEMEAT IS PROPERLY COOKED.
IN SEPIA FARSILI
PEPPER, LOVAGE, CELERY SEED, CARRAWAY, HONEY, BROTH, WINE, BASIC CONDIMENTS [1] HEAT [in water] THROW IN THE CUTTLEFISH; [when done] SPLIT, THEN STUFF THE CUTTLEFISH [2] WITH [the following forcemeat] BOILED BRAINS, THE STRINGS AND SKIN REMOVED, POUND WITH PEPPER, MIX IN RAW EGGS UNTIL IT IS PLENTY. WHOLE PEPPER [to be added]. TIE [the filled dish] INTO LITTLE BUNDLES [of linen] AND IMMERSE IN THE BOILING STOCK POT UNTIL THE FORCEMEAT IS PROPERLY COOKED.
个人翻译
[406]填馅墨鱼
用胡椒、独活草、芹菜籽、carraway、蜂蜜、肉汤、红酒和其他基本调料（盐、其他香草、根茎）调制底汤。将墨鱼炖煮一会儿后捞出，改刀，往墨鱼腹内填入馅料（由煮熟的脑花、切下来的墨鱼须和肉、胡椒、鸡蛋混合制成），用亚麻线捆扎紧后，重新放入锅中加热，直到填馅成熟，改刀后上桌。
[406]填馅墨鱼
用胡椒、独活草、芹菜籽、carraway、蜂蜜、肉汤、红酒和其他基本调料（盐、其他香草、根茎）调制底汤。将墨鱼炖煮一会儿后捞出，改刀，往墨鱼腹内填入馅料（由煮熟的脑花、切下来的墨鱼须和肉、胡椒、鸡蛋混合制成），用亚麻线捆扎紧后，重新放入锅中加热，直到填馅成熟，改刀后上桌。
[261] OSTIAN MEAT BALLS
OFFELLÆ OSTIENSES
PREPARE THE MEAT IN THIS MANNER [3] CLEAN THE MEAT [of bones, sinews, etc.] SCRAPE IT AS THIN AS A SKIN [and shape it]. CRUSH PEPPER, LOVAGE, CUMIN, CARRAWAY, SILPHIUM, ONE LAUREL BERRY, MOISTENED WITH BROTH; IN A SQUARE DISH PLACE THE MEAT BALLS AND THE SPICES WHERE THEY REMAIN IN PICKLING FOR TWO OR THREE DAYS, COVERED CROSSWISE WITH TWIGS. THEN PLACE THEM IN THE OVEN [to be roasted], WHEN DONE TAKE THE FINISHED MEAT BALLS OUT. CRUSH PEPPER, LOVAGE, WITH THE BROTH, ADD A LITTLE RAISIN WINE TO SWEETEN. COOK IT, THICKEN WITH ROUX, IMMERSE THE BALLS IN THE SAUCE AND SERVE.
OFFELLÆ OSTIENSES
PREPARE THE MEAT IN THIS MANNER [3] CLEAN THE MEAT [of bones, sinews, etc.] SCRAPE IT AS THIN AS A SKIN [and shape it]. CRUSH PEPPER, LOVAGE, CUMIN, CARRAWAY, SILPHIUM, ONE LAUREL BERRY, MOISTENED WITH BROTH; IN A SQUARE DISH PLACE THE MEAT BALLS AND THE SPICES WHERE THEY REMAIN IN PICKLING FOR TWO OR THREE DAYS, COVERED CROSSWISE WITH TWIGS. THEN PLACE THEM IN THE OVEN [to be roasted], WHEN DONE TAKE THE FINISHED MEAT BALLS OUT. CRUSH PEPPER, LOVAGE, WITH THE BROTH, ADD A LITTLE RAISIN WINE TO SWEETEN. COOK IT, THICKEN WITH ROUX, IMMERSE THE BALLS IN THE SAUCE AND SERVE.
个人翻译
[261]奥斯蒂亚肉丸
将肉剔去筋骨后切成厚如皮肤的薄片，再改刀成馅，制成肉丸。碾碎胡椒、独活草根、小茴香、葛缕子籽、罗盘草、月桂果，和肉汤混合成调料。将肉丸和调料放入方盘内腌制2~3天，然后架炉烤制。肉丸熟后，压碎胡椒和独活草根，混合肉汤调成汤汁，加入适量晚收葡萄酒提高甜度，加热后放入一些掺油面粉糊（roux）收汁，倒入肉丸，装盘上桌。
[261]奥斯蒂亚肉丸
将肉剔去筋骨后切成厚如皮肤的薄片，再改刀成馅，制成肉丸。碾碎胡椒、独活草根、小茴香、葛缕子籽、罗盘草、月桂果，和肉汤混合成调料。将肉丸和调料放入方盘内腌制2~3天，然后架炉烤制。肉丸熟后，压碎胡椒和独活草根，混合肉汤调成汤汁，加入适量晚收葡萄酒提高甜度，加热后放入一些掺油面粉糊（roux）收汁，倒入肉丸，装盘上桌。
[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.
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.