一些古罗马菜品的做法（不定期更新）
个人翻译
[323]奶饲蜗牛
蜗牛擦洗干净后，将头部从壳里拉出。将蜗牛放入盛有牛奶和盐的容器里浸泡，每天更换一次牛奶，频繁地清理蜗牛吐出的杂物。待蜗牛肥大到无法缩回壳中后，放入油锅烹饪，和红酒酱汁一同呈上。（也可用牛奶燕麦粥喂养）
[323]奶饲蜗牛
蜗牛擦洗干净后，将头部从壳里拉出。将蜗牛放入盛有牛奶和盐的容器里浸泡，每天更换一次牛奶，频繁地清理蜗牛吐出的杂物。待蜗牛肥大到无法缩回壳中后，放入油锅烹饪，和红酒酱汁一同呈上。（也可用牛奶燕麦粥喂养）
[210] BOILED OSTRICH / IN STRUTHIONE ELIXO
PEPPER, MINT, CUMIN, LEEKS [1], CELERY SEED, DATES, HONEY, VINEGAR, RAISIN WINE, BROTH, A LITTLE OIL. BOIL THIS IN THE STOCK KETTLE [with the ostrich, remove the bird when done, strain the liquid] THICKEN WITH ROUX. [To this sauce] ADD THE OSTRICH MEAT CUT IN CONVENIENT PIECES, SPRINKLE WITH PEPPER. IF YOU WISH IT MORE SEASONED OR TASTY, ADD GARLIC [during coction].
PEPPER, MINT, CUMIN, LEEKS [1], CELERY SEED, DATES, HONEY, VINEGAR, RAISIN WINE, BROTH, A LITTLE OIL. BOIL THIS IN THE STOCK KETTLE [with the ostrich, remove the bird when done, strain the liquid] THICKEN WITH ROUX. [To this sauce] ADD THE OSTRICH MEAT CUT IN CONVENIENT PIECES, SPRINKLE WITH PEPPER. IF YOU WISH IT MORE SEASONED OR TASTY, ADD GARLIC [during coction].
[210]炖鸵鸟
胡椒、薄荷、小茴香、韭葱、芹菜籽、椰枣、蜂蜜、醋、早收葡萄酒、肉汤和少许油，讲这些调料放入罐中和鸵鸟一起炖煮，成熟后将肉捞出，过滤汤汁。用roux面糊收汁，倒入切成适当大小鸵鸟肉，撒入胡椒。如果想要更加入味，可以在制作过程中加入大蒜。
胡椒、薄荷、小茴香、韭葱、芹菜籽、椰枣、蜂蜜、醋、早收葡萄酒、肉汤和少许油，讲这些调料放入罐中和鸵鸟一起炖煮，成熟后将肉捞出，过滤汤汁。用roux面糊收汁，倒入切成适当大小鸵鸟肉，撒入胡椒。如果想要更加入味，可以在制作过程中加入大蒜。
[211] ANOTHER OSTRICH STEW / ALITER [in]STRUTHIONE ELIXO
PEPPER, LOVAGE, THYME, ALSO SATURY, HONEY, MUSTARD, VINEGAR, BROTH AND OIL.
PEPPER, LOVAGE, THYME, ALSO SATURY, HONEY, MUSTARD, VINEGAR, BROTH AND OIL.
[212] CRANE OR DUCK / GRUEM VEL ANATEM
WASH [the fowl] AND DRESS IT NICELY [1] PUT IN A STEW POT, ADD WATER, SALT AND DILL, PARBOIL [2] SO AS TO HAVE THEM HALF DONE, UNTIL THE MEAT IS HARD, REMOVE THEM, PUT THEM IN A SAUCE PAN [to be finished by braising] WITH OIL, BROTH, A BUNCH OF ORIGANY AND CORIANDER; WHEN NEARLY DONE, ADD A LITTLE REDUCED MUST, TO GIVE IT COLOR. MEANWHILE CRUSH PEPPER, LOVAGE, CUMIN, CORIANDER, LASER ROOT, RUE [moistened with] REDUCED WINE AND SOME HONEY, ADD SOME OF THE FOWL BROTH [3] TO IT AND VINEGAR TO TASTE; EMPTY [the sauce] INTO A SAUCE PAN, HEAT, BIND WITH ROUX, AND [strain] THE SAUCE OVER THE FOWL IN AN ENTRÉE DISH.
WASH [the fowl] AND DRESS IT NICELY [1] PUT IN A STEW POT, ADD WATER, SALT AND DILL, PARBOIL [2] SO AS TO HAVE THEM HALF DONE, UNTIL THE MEAT IS HARD, REMOVE THEM, PUT THEM IN A SAUCE PAN [to be finished by braising] WITH OIL, BROTH, A BUNCH OF ORIGANY AND CORIANDER; WHEN NEARLY DONE, ADD A LITTLE REDUCED MUST, TO GIVE IT COLOR. MEANWHILE CRUSH PEPPER, LOVAGE, CUMIN, CORIANDER, LASER ROOT, RUE [moistened with] REDUCED WINE AND SOME HONEY, ADD SOME OF THE FOWL BROTH [3] TO IT AND VINEGAR TO TASTE; EMPTY [the sauce] INTO A SAUCE PAN, HEAT, BIND WITH ROUX, AND [strain] THE SAUCE OVER THE FOWL IN AN ENTRÉE DISH.
[212]鹤或鸭子的做法
洗净，处理好后（火烤除毛，去除内脏，捆绑以保持形状，通常用切成条或片的猪油抹油，在腹内填充绿色蔬菜或芹菜叶），置入炖锅中，加入水、盐和莳萝，煮至半熟，肉硬后捞出。放入酱锅中，加入肉汤、油、成束的牛至和芫荽炖煮，快好时，加入少量浓缩葡萄汁提色。炖肉的同时，碾碎胡椒、欧独活、小茴香、芫荽、laser根、芸香，加入浓缩葡萄酒和蜂蜜混合，加一点炖肉的汤汁和醋。将酱料倒入另一口酱锅，加热，混入roux面糊收汁。将酱汁倒在烹饪好的禽类上，出菜。
洗净，处理好后（火烤除毛，去除内脏，捆绑以保持形状，通常用切成条或片的猪油抹油，在腹内填充绿色蔬菜或芹菜叶），置入炖锅中，加入水、盐和莳萝，煮至半熟，肉硬后捞出。放入酱锅中，加入肉汤、油、成束的牛至和芫荽炖煮，快好时，加入少量浓缩葡萄汁提色。炖肉的同时，碾碎胡椒、欧独活、小茴香、芫荽、laser根、芸香，加入浓缩葡萄酒和蜂蜜混合，加一点炖肉的汤汁和醋。将酱料倒入另一口酱锅，加热，混入roux面糊收汁。将酱汁倒在烹饪好的禽类上，出菜。
[181] MILK TOAST / PULTES TRACTOGALATÆ [1]
PUT A PINT OF MILK AND SOME WATER ON THE FIRE IN A NEW [clean] POT; BREAK ROUND BREAD INTO IT [2] DRY, STIR WELL TO PREVENT BURNING; ADD WATER AS NECESSARY [3].
PUT A PINT OF MILK AND SOME WATER ON THE FIRE IN A NEW [clean] POT; BREAK ROUND BREAD INTO IT [2] DRY, STIR WELL TO PREVENT BURNING; ADD WATER AS NECESSARY [3].
[181]牛奶面包
取一个干净的锅架在火上，加入1品脱牛奶和适量水，撕碎圆面包（通常是干硬的旧面包）加入锅中，煮干。经常搅拌以避免糊锅，必要时可以加一点水。
取一个干净的锅架在火上，加入1品脱牛奶和适量水，撕碎圆面包（通常是干硬的旧面包）加入锅中，煮干。经常搅拌以避免糊锅，必要时可以加一点水。
[294] HOME-MADE SWEETS / DULCIA DOMESTICA
LITTLE HOME CONFECTIONS (WHICH ARE CALLED DULCIARIA) ARE MADE THUS: [2] LITTLE PALMS OR (AS THEY
ARE ORDINARILY CALLED) [3] DATES ARE STUFFED—AFTER THE SEEDS HAVE BEEN REMOVED—WITH A NUT OR WITH NUTS AND GROUND PEPPER, SPRINKLED WITH SALT ON THE OUTSIDE AND ARE CANDIED IN HONEY AND SERVED [4].
LITTLE HOME CONFECTIONS (WHICH ARE CALLED DULCIARIA) ARE MADE THUS: [2] LITTLE PALMS OR (AS THEY
ARE ORDINARILY CALLED) [3] DATES ARE STUFFED—AFTER THE SEEDS HAVE BEEN REMOVED—WITH A NUT OR WITH NUTS AND GROUND PEPPER, SPRINKLED WITH SALT ON THE OUTSIDE AND ARE CANDIED IN HONEY AND SERVED [4].
[216] ROAST CRANE OR DUCK / ALITER GRUEM VEL ANATEM ASSAM
POUR OVER [the roast bird] THIS GRAVY: CRUSH PEPPER, LOVAGE, ORIGANY WITH BROTH, HONEY, A LITTLE VINEGAR AND OIL; BOIL IT WELL, THICKEN WITH ROUX [strain] IN THIS SAUCE PLACE SMALL PIECES OF PARBOILED PUMPKIN OR COLOCASIUM [1] SO THAT THEY ARE FINISHED IN THE SAUCE; ALSO COOK WITH IT CHICKEN FEET AND GIBLETS (all of which) SERVE IN A CHAFING DISH, SPRINKLE WITH FINE PEPPER AND SERVE.
POUR OVER [the roast bird] THIS GRAVY: CRUSH PEPPER, LOVAGE, ORIGANY WITH BROTH, HONEY, A LITTLE VINEGAR AND OIL; BOIL IT WELL, THICKEN WITH ROUX [strain] IN THIS SAUCE PLACE SMALL PIECES OF PARBOILED PUMPKIN OR COLOCASIUM [1] SO THAT THEY ARE FINISHED IN THE SAUCE; ALSO COOK WITH IT CHICKEN FEET AND GIBLETS (all of which) SERVE IN A CHAFING DISH, SPRINKLE WITH FINE PEPPER AND SERVE.
[178] JULIAN MEAL MUSH / PULTES JULIANÆ
JULIAN PULSES ARE COOKED THUS: SOAK WELL-CLEANED SPELT, PUT IT ON THE FIRE; WHEN COOKED, ADD OIL. IF IT THREATENS TO BECOME THICK, CAREFULLY THIN IT DOWN. TAKE TWO COOKED BRAINS AND HALF A POUND OF MEAT GROUND AS FOR FORCEMEAT, CRUSH THIS WITH THE BRAINS AND PUT IN A POT. CRUSH PEPPER, LOVAGE AND FENNEL SEED, MOISTENED WITH BROTH, A LITTLE
WINE AND PUT IT ON TOP OF THE BRAIN AND MEAT. WHEN THIS FORCEMEAT IS HEATED SUFFICIENTLY, MIX IT WITH THE SPELT [finish boiling] TRANSFER INTO SERVICE DISH, THINNED. THIS MUST HAVE THE CONSISTENCY OF A HEAVY JUICE
JULIAN PULSES ARE COOKED THUS: SOAK WELL-CLEANED SPELT, PUT IT ON THE FIRE; WHEN COOKED, ADD OIL. IF IT THREATENS TO BECOME THICK, CAREFULLY THIN IT DOWN. TAKE TWO COOKED BRAINS AND HALF A POUND OF MEAT GROUND AS FOR FORCEMEAT, CRUSH THIS WITH THE BRAINS AND PUT IN A POT. CRUSH PEPPER, LOVAGE AND FENNEL SEED, MOISTENED WITH BROTH, A LITTLE
WINE AND PUT IT ON TOP OF THE BRAIN AND MEAT. WHEN THIS FORCEMEAT IS HEATED SUFFICIENTLY, MIX IT WITH THE SPELT [finish boiling] TRANSFER INTO SERVICE DISH, THINNED. THIS MUST HAVE THE CONSISTENCY OF A HEAVY JUICE
[178] 尤利安肉粥
将洗净的小麦浸泡后，置于火上加热，烹饪时，在锅中加适量油。如果粥变得过浓，则小心的加水稀释。取两块烹饪过的脑花和半磅用于制作调味肉糜的碎肉，与脑花一起碾碎，置入锅中。碾碎胡椒，欧独活和小茴香籽，和肉汁混合，再加入一点葡萄酒，最后将调料置于脑花和碎肉上。当肉糜被充分的加热后，将之与麦粥混合，分装至盘中，稀释（？）。这道菜必须要有浓汤的浓度（？）
ps：最后一段有一点奇怪，姑且就直译吧
将洗净的小麦浸泡后，置于火上加热，烹饪时，在锅中加适量油。如果粥变得过浓，则小心的加水稀释。取两块烹饪过的脑花和半磅用于制作调味肉糜的碎肉，与脑花一起碾碎，置入锅中。碾碎胡椒，欧独活和小茴香籽，和肉汁混合，再加入一点葡萄酒，最后将调料置于脑花和碎肉上。当肉糜被充分的加热后，将之与麦粥混合，分装至盘中，稀释（？）。这道菜必须要有浓汤的浓度（？）
ps：最后一段有一点奇怪，姑且就直译吧
据考证这道菜是以元首狄第乌斯.尤里安努斯（Didius Julianus）的名字命名的，尽管此人是一名素食主义者，但他却并不排斥享用这种肉粥。
现代西餐厨师在制作奶油汤和豆类汤时也会采用类似的手法将肉混入汤中，这类手法被认为是同Apicius一脉相承的。
现代西餐厨师在制作奶油汤和豆类汤时也会采用类似的手法将肉混入汤中，这类手法被认为是同Apicius一脉相承的。