一些古罗马菜品的做法（个人翻译）
本帖内容转译自古罗马食谱De re coquinaria的英译版，该书为1世纪罗马美食家Apicius创作，亦可能是4~5世纪的后人托名作品。本帖内容为个人闲暇时翻译，个人才疏学浅，如有错误欢迎指教。
本贴严禁出现侮辱性词语或进行人身攻击，违者立删。
本贴严禁出现侮辱性词语或进行人身攻击，违者立删。
[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].
[48]雉鸡饺子
将新鲜的雉鸡肉（轻微烤制过亦可）切成小块，与雉鸡油和其他碎肉混合，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。
[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].
[48]雉鸡饺子
将新鲜的雉鸡肉（轻微烤制过亦可）切成小块，与雉鸡油和其他碎肉混合，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。
[67] VEGETABLE DINNER, EASILY DIGESTED / PULMENTARIUM AD VENTREM
ALL GREEN VEGETABLES ARE SUITED FOR THIS PURPOSE [2] VERY YOUNG [3] BEETS AND WELL MATURED LEEKS ARE PARBOILED; ARRANGE THEM IN A BAKING DISH, GRIND PEPPER AND CUMIN, ADD BROTH AND CONDENSED MUST, OR ANYTHING ELSE TO SWEETEN THEM A LITTLE, HEAT AND FINISH THEM ON A SLOW FIRE, AND SERVE.
[67]易于消化的炖蔬菜
（其他绿色蔬菜也可以依此法烹制）将嫩甜菜和成熟的韭葱煮至半熟，置入深盘中。碾碎胡椒和小茴香，加入肉汤和浓缩葡萄汁（或其它甜味调料），慢火炖煮至成熟后上菜。
ALL GREEN VEGETABLES ARE SUITED FOR THIS PURPOSE [2] VERY YOUNG [3] BEETS AND WELL MATURED LEEKS ARE PARBOILED; ARRANGE THEM IN A BAKING DISH, GRIND PEPPER AND CUMIN, ADD BROTH AND CONDENSED MUST, OR ANYTHING ELSE TO SWEETEN THEM A LITTLE, HEAT AND FINISH THEM ON A SLOW FIRE, AND SERVE.
[67]易于消化的炖蔬菜
（其他绿色蔬菜也可以依此法烹制）将嫩甜菜和成熟的韭葱煮至半熟，置入深盘中。碾碎胡椒和小茴香，加入肉汤和浓缩葡萄汁（或其它甜味调料），慢火炖煮至成熟后上菜。
[73] PUMPKIN, SQUASH / CUCURBITAS
[Cut the fruit into pieces, boil and] SQUEEZE THE WATER OUT OF THE BOILED FRUIT AND ARRANGE [the pieces] IN A BAKING DISH. PUT IN THE MORTAR PEPPER, CUMIN AND SILPHIUM, THAT IS, A VERY LITTLE OF THE LASER ROOT AND A LITTLE RUE, SEASON THIS WITH STOCK, MEASURE A LITTLE VINEGAR AND MIX IN A LITTLE CONDENSED WINE, SO THAT IT CAN BE STRAINED [2] AND POUR THIS LIQUID OVER THE FRUIT IN THE BAKING DISH; LET IT BOIL THREE TIMES, RETIRE FROM THE FIRE AND SPRINKLE WITH VERY LITTLE GROUND PEPPER.
[73]南瓜
将果实切块，水煮后，将水分挤干，置入深盘中。压碎胡椒、小茴香、罗盘草，和少量的laser根与芸香，在小锅里混合，加入少量的醋和浓缩葡萄酒，过滤。将汤汁倒入南瓜，煮沸三次后离火，加入少量胡椒。
[Cut the fruit into pieces, boil and] SQUEEZE THE WATER OUT OF THE BOILED FRUIT AND ARRANGE [the pieces] IN A BAKING DISH. PUT IN THE MORTAR PEPPER, CUMIN AND SILPHIUM, THAT IS, A VERY LITTLE OF THE LASER ROOT AND A LITTLE RUE, SEASON THIS WITH STOCK, MEASURE A LITTLE VINEGAR AND MIX IN A LITTLE CONDENSED WINE, SO THAT IT CAN BE STRAINED [2] AND POUR THIS LIQUID OVER THE FRUIT IN THE BAKING DISH; LET IT BOIL THREE TIMES, RETIRE FROM THE FIRE AND SPRINKLE WITH VERY LITTLE GROUND PEPPER.
[73]南瓜
将果实切块，水煮后，将水分挤干，置入深盘中。压碎胡椒、小茴香、罗盘草，和少量的laser根与芸香，在小锅里混合，加入少量的醋和浓缩葡萄酒，过滤。将汤汁倒入南瓜，煮沸三次后离火，加入少量胡椒。
[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
[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
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
[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.
[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。
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.
[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。
[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.
[237]帕提亚风味鸡
将整鸡清理好后，分割成块，加入胡椒、独活草根、少量葛缕子、肉汁，葡萄酒腌制。油炸后，放入陶制平底盘中，将调料置于鸡肉上，倒入laser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。
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.
[237]帕提亚风味鸡
将整鸡清理好后，分割成块，加入胡椒、独活草根、少量葛缕子、肉汁，葡萄酒腌制。油炸后，放入陶制平底盘中，将调料置于鸡肉上，倒入laser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。
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.
[239]努米底亚烧鸡
将整鸡煮至半熟后，清理干净，用laser、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.
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、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.
[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、小牛肉最佳），加入脑花、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调味，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）
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.
[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、小牛肉最佳），加入脑花、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调味，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）
[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 .
[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？（half fry）。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，装饰后上菜。
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 .
[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？（half fry）。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，装饰后上菜。
[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.
[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。
[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.
[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.
[353]炖小牛肉
碾碎胡椒、葛缕子籽、芹菜籽，同蜂蜜、醋、肉汤和油混合，加热，用roux收汁，浇到炖肉上即可。
CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND COVER THE MEAT.
[353]炖小牛肉
碾碎胡椒、葛缕子籽、芹菜籽，同蜂蜜、醋、肉汤和油混合，加热，用roux收汁，浇到炖肉上即可。
[354] ANOTHER VEAL FRICASSÉE / ALITER IN VITULINA EXLIXA
PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL.
[354]另一种炖肉配方
胡椒、独活草根、茴香籽、牛至、坚果、figdates、蜂蜜、肉汤、芥末、醋和油。
PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL.
[354]另一种炖肉配方
胡椒、独活草根、茴香籽、牛至、坚果、figdates、蜂蜜、肉汤、芥末、醋和油。
[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.
[359]烤小山羊和羔羊
让我们烤点小孩子和羔羊吃吧，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。
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.
[359]烤小山羊和羔羊
让我们烤点小孩子
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。
[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.
[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。
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.
[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。
[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.
[398]烤龙虾
做法如下：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。
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.
[398]烤龙虾
做法如下：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.
[406]填馅墨鱼
用胡椒、独活草根、芹菜籽、葛缕子、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。
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.
[406]填馅墨鱼
用胡椒、独活草根、芹菜籽、葛缕子、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。
[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.
[287]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.
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.
[287]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.
[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.
[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。
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.
[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。