一些古罗马菜品的做法（不定期更新）
个人翻译
[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。
[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。
[315] TRUFFLES
TUBERA
SCRAPE [brush] THE TRUFFLES, PARBOIL, SPRINKLE WITH SALT, PUT SEVERAL OF THEM ON A SKEWER, HALF FRY THEM; THEN PLACE THEM IN A SAUCE PAN WITH OIL, BROTH, REDUCED WINE, WINE, PEPPER, AND HONEY. WHEN DONE [retire the truffles] BIND [the liquor] WITH ROUX, DECORATE THE TRUFFLES NICELY AND SERVE [1].
TUBERA
SCRAPE [brush] THE TRUFFLES, PARBOIL, SPRINKLE WITH SALT, PUT SEVERAL OF THEM ON A SKEWER, HALF FRY THEM; THEN PLACE THEM IN A SAUCE PAN WITH OIL, BROTH, REDUCED WINE, WINE, PEPPER, AND HONEY. WHEN DONE [retire the truffles] BIND [the liquor] WITH ROUX, DECORATE THE TRUFFLES NICELY AND SERVE [1].
个人翻译
[315]松露
将松露刨成薄片，煮至半熟，撒少许盐。将部分松露穿于叉上，半面煎烤/轻微煎烤？（原文是half fry，类似的说法我只见过half fry egg太阳蛋）。在锅中用油、肉汁、浓缩葡萄酒、葡萄酒、胡椒、蜂蜜调成酱汁，加入松露。成熟后将松露装盘，在剩余酱汁中加入掺油面糊（roux）收汁，倒入盘中，妆点后上菜。
[315]松露
将松露刨成薄片，煮至半熟，撒少许盐。将部分松露穿于叉上，半面煎烤/轻微煎烤？（原文是half fry，类似的说法我只见过half fry egg太阳蛋）。在锅中用油、肉汁、浓缩葡萄酒、葡萄酒、胡椒、蜂蜜调成酱汁，加入松露。成熟后将松露装盘，在剩余酱汁中加入掺油面糊（roux）收汁，倒入盘中，妆点后上菜。
松露在现代西餐中依然是头牌之一，现代厨师对松露的处理和古罗马人一脉相承，译者也在下面对apicius给出了相当高的赞誉。
[1] This formula clearly shows up the master Apicius. Truffles, among all earthly things, are the most delicate and most subtle in flavor. Only a master cook is privileged to handle them and to do them justice. Today, whenever we are fortunate enough to obtain the best fresh truffles, we are pursuing almost the same methods of preparation as described by Apicius. The commercially canned truffles bear not even a resemblance of their former selves.
[1] This formula clearly shows up the master Apicius. Truffles, among all earthly things, are the most delicate and most subtle in flavor. Only a master cook is privileged to handle them and to do them justice. Today, whenever we are fortunate enough to obtain the best fresh truffles, we are pursuing almost the same methods of preparation as described by Apicius. The commercially canned truffles bear not even a resemblance of their former selves.
[65] ROUND SAUSAGE
CIRCELLOS ISICIATOS
FILL THE CASINGS WITH THE BEST MATERIAL [forcemeat] SHAPE THE SAUSAGE INTO SMALL CIRCLES, SMOKE. WHEN THEY HAVE TAKEN ON (VERMILLION) COLOR FRY THEM LIGHTLY. DRESS NICELY GARNISHED ON A PHEASANT WINE GRAVY, FLAVORED, HOWEVER, WITH CUMIN.
CIRCELLOS ISICIATOS
FILL THE CASINGS WITH THE BEST MATERIAL [forcemeat] SHAPE THE SAUSAGE INTO SMALL CIRCLES, SMOKE. WHEN THEY HAVE TAKEN ON (VERMILLION) COLOR FRY THEM LIGHTLY. DRESS NICELY GARNISHED ON A PHEASANT WINE GRAVY, FLAVORED, HOWEVER, WITH CUMIN.
个人翻译
[65]环形香肠
选用优质的碎肉填充肠衣，制成环形的香肠，烟熏至朱红色后，稍加煎烤。用雉鸡红酒汤汁调味，最后撒上一点小茴香。
[65]环形香肠
选用优质的碎肉填充肠衣，制成环形的香肠，烟熏至朱红色后，稍加煎烤。用雉鸡红酒汤汁调味，最后撒上一点小茴香。
[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.
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（可能类似孜然）、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
将整鸡煮至半熟后，清理干净，用laser（可能类似孜然）、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
[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 [3].
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 [3].
个人翻译
[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、小牛肉为佳），加入脑花和、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，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）
[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、小牛肉为佳），加入脑花和、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，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）
[359] ROAST KID OR LAMB
ALITER HÆDUM SIVE AGNUM ASSUM
[LET US ROAST THE KID OR LAMB, ADDING] [1] HALF AN OUNCE OF PEPPER, 6 SCRUPLES OF FOALBIT [2] A LITTLE GINGER, 6 SCRUPLES OF PARSLEY, A LITTLE LASER, A PINT OF BEST BROTH AND A SPOONFUL OIL [3].
ALITER HÆDUM SIVE AGNUM ASSUM
[LET US ROAST THE KID OR LAMB, ADDING] [1] HALF AN OUNCE OF PEPPER, 6 SCRUPLES OF FOALBIT [2] A LITTLE GINGER, 6 SCRUPLES OF PARSLEY, A LITTLE LASER, A PINT OF BEST BROTH AND A SPOONFUL OIL [3].
个人翻译
[359]烤小山羊和羔羊
让我们烤点小山羊和羔羊吃吧，加入半盎司胡椒、1/4盎司野甘松、少量姜、1/4盎司欧芹、少量laser、1品脱最好的肉汤和一满勺油。
[359]烤小山羊和羔羊
让我们烤点小山羊和羔羊吃吧，加入半盎司胡椒、1/4盎司野甘松、少量姜、1/4盎司欧芹、少量laser、1品脱最好的肉汤和一满勺油。
[351] VEAL STEAK
VITELLINA FRICTA
[FOR A SAUCE WITH FRIED BEEF OR VEAL TAKE] [2] PEPPER, LOVAGE, CELERY SEED, CUMIN, ORIGANY, DRY ONION, RAISINS, HONEY, VINEGAR, WINE, BROTH, OIL, AND REDUCED MUST.
VITELLINA FRICTA
[FOR A SAUCE WITH FRIED BEEF OR VEAL TAKE] [2] PEPPER, LOVAGE, CELERY SEED, CUMIN, ORIGANY, DRY ONION, RAISINS, HONEY, VINEGAR, WINE, BROTH, OIL, AND REDUCED MUST.
个人翻译
[351]小牛排
制作煎烤牛排的酱汁，加入胡椒、独活草根、芹菜籽、小茴香、牛至、干洋葱、葡萄干、蜂蜜、醋、葡萄酒、肉汤和油，熬煮浓缩即可。
[351]小牛排
制作煎烤牛排的酱汁，加入胡椒、独活草根、芹菜籽、小茴香、牛至、干洋葱、葡萄干、蜂蜜、醋、葡萄酒、肉汤和油，熬煮浓缩即可。
[353] FRICASSÉE OF VEAL
IN VITULINAM ELIXAM
CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND COVER THE MEAT.
IN VITULINAM ELIXAM
CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND COVER THE MEAT.
[354] ANOTHER VEAL FRICASSÉE
ALITER IN VITULINA EXLIXA
PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL.
ALITER IN VITULINA EXLIXA
PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL.
[396] STUFFED DORMOUSE
GLIRES
IS STUFFED WITH A FORCEMEAT OF PORK AND SMALL PIECES OF DORMOUSE MEAT TRIMMINGS, ALL POUNDED WITH PEPPER, NUTS, LASER, BROTH. PUT THE DORMOUSE THUS STUFFED IN AN EARTHEN CASSEROLE, ROAST IT IN THE OVEN, OR BOIL IT IN THE STOCK POT.
GLIRES
IS STUFFED WITH A FORCEMEAT OF PORK AND SMALL PIECES OF DORMOUSE MEAT TRIMMINGS, ALL POUNDED WITH PEPPER, NUTS, LASER, BROTH. PUT THE DORMOUSE THUS STUFFED IN AN EARTHEN CASSEROLE, ROAST IT IN THE OVEN, OR BOIL IT IN THE STOCK POT.