一些古罗马菜品的做法（个人翻译）
MORETUM, salad, salad dressing of oil, vinegar, garlic, parsley, etc.
加入油、醋、大蒜，欧芹等调料（大概还有奶酪和盐）的沙拉酱，用于面包蘸食
加入油、醋、大蒜，欧芹等调料（大概还有奶酪和盐）的沙拉酱，用于面包蘸食
[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.
[396]填馅睡鼠
在睡鼠中填入猪肉和睡鼠碎肉制成的馅料，碾碎胡椒、坚果、laser，和肉汤混合腌制。将腌好的睡鼠塞入陶制烤罐内，放入炉内烤制。放入汤锅炖煮亦可。
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.
[396]填馅睡鼠
在睡鼠中填入猪肉和睡鼠碎肉制成的馅料，碾碎胡椒、坚果、laser，和肉汤混合腌制。将腌好的睡鼠塞入陶制烤罐内，放入炉内烤制。放入汤锅炖煮亦可。
[110] LETTUCE SALAD, FIELD SALAD
AGRESTES LACTUCÆ
[Dress it] WITH VINEGAR DRESSING AND A LITTLE BRINE STOCK; WHICH HELPS DIGESTION AND IS TAKEN TO COUNTERACT INFLATION .
[110]生菜沙拉，田园沙拉
用醋和一点卤水调味。这道菜有助于消化，也可以缓解胃胀。
AGRESTES LACTUCÆ
[Dress it] WITH VINEGAR DRESSING AND A LITTLE BRINE STOCK; WHICH HELPS DIGESTION AND IS TAKEN TO COUNTERACT INFLATION .
[110]生菜沙拉，田园沙拉
用醋和一点卤水调味。这道菜有助于消化，也可以缓解胃胀。
[112] CARDOONS / CARDUI
CARDOONS [are eaten with a dressing of] BRINY BROTH, OIL, AND CHOPPED [hard] EGGS.
[112]菜蓟
搭配咸肉汤、油及切碎的鸡蛋食用。
CARDOONS [are eaten with a dressing of] BRINY BROTH, OIL, AND CHOPPED [hard] EGGS.
[112]菜蓟
搭配咸肉汤、油及切碎的鸡蛋食用。
[145] SALT FISH BALLS IN WINE SAUCE / PATELLA ARIDA
DRY PIECES OF SALT TURSIO [3] ARE BONED, CLEANED [soaked in water, cooked] SHREDDED FINE AND SEASONED WITH GROUND PEPPER, LOVAGE, ORIGANY, PARSLEY, CORIANDER, CUMIN, RUE SEEDS AND DRY MINT. MAKE FISH BALLS OUT OF THIS MATERIAL AND POACH THE SAME IN WINE, BROTH AND OIL; AND WHEN COOKED, ARRANGE THEM IN A DISH. THEN MAKE A SAUCE [utilizing the broth, the court bouillonin which the balls were cooked] SEASON WITH PEPPER, LOVAGE, SATURY, ONIONS AND WINE AND VINEGAR, ALSO ADD BROTH AND OIL AS NEEDED, BIND WITH ROUX [4] [pour over the balls] SPRINKLE WITH THYME AND GROUND PEPPER [5].
[145]咸鱼肉丸佐红酒酱汁
干的Tursio（产自黑海沿岸，原料可能是鲟鱼或海豚）鱼块是脱骨的，洗净后用水浸泡，然后煮制。切碎，用碾碎的胡椒、独活草根、牛至、欧芹、芫荽、小茴香、芸香籽和干薄荷调味。将原料制成鱼丸后，放入红酒、肉汤和油的混合汤汁中炖煮。成熟后，将鱼丸置入盘中。调制酱汁，利用炖煮鱼丸的汤料，加入胡椒、独活草根、satury、洋葱、红酒和醋调味，再兑入适当的肉汤和油，加入roux（鸡蛋亦可）收汁。将酱汁倒在鱼丸上，撒入百里香和胡椒碎。
DRY PIECES OF SALT TURSIO [3] ARE BONED, CLEANED [soaked in water, cooked] SHREDDED FINE AND SEASONED WITH GROUND PEPPER, LOVAGE, ORIGANY, PARSLEY, CORIANDER, CUMIN, RUE SEEDS AND DRY MINT. MAKE FISH BALLS OUT OF THIS MATERIAL AND POACH THE SAME IN WINE, BROTH AND OIL; AND WHEN COOKED, ARRANGE THEM IN A DISH. THEN MAKE A SAUCE [utilizing the broth, the court bouillonin which the balls were cooked] SEASON WITH PEPPER, LOVAGE, SATURY, ONIONS AND WINE AND VINEGAR, ALSO ADD BROTH AND OIL AS NEEDED, BIND WITH ROUX [4] [pour over the balls] SPRINKLE WITH THYME AND GROUND PEPPER [5].
[145]咸鱼肉丸佐红酒酱汁
干的Tursio（产自黑海沿岸，原料可能是鲟鱼或海豚）鱼块是脱骨的，洗净后用水浸泡，然后煮制。切碎，用碾碎的胡椒、独活草根、牛至、欧芹、芫荽、小茴香、芸香籽和干薄荷调味。将原料制成鱼丸后，放入红酒、肉汤和油的混合汤汁中炖煮。成熟后，将鱼丸置入盘中。调制酱汁，利用炖煮鱼丸的汤料，加入胡椒、独活草根、satury、洋葱、红酒和醋调味，再兑入适当的肉汤和油，加入roux（鸡蛋亦可）收汁。将酱汁倒在鱼丸上，撒入百里香和胡椒碎。
[157] A DISH OF TOOTH FISH, DORY OR SEA MULLET AND OYSTERS / PATINA DE PISCIBUS DENTICE, AURATA ET MUGILE
TAKE THE FISH, PREPARE [clean, trim, wash] AND HALF BROIL OR FRY THEM; THEREUPON SHRED THEM [in good-sized] PIECES: NEXT PREPARE OYSTERS; PUT IN A MORTAR 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH. ADD A SMALL GLASS OF BROTH, ONE OF WINE TO IT; PUT IN A SAUCE PAN 3 OUNCES OF OIL AND THE [shelled] OYSTERS AND LET THEM POACH WITH WINE SAUCE. WHEN THEY ARE DONE, OIL A DISH ON WHICH PLACE THE ABOVE MENTIONED FISH PIECES AND STEWED OYSTERS, HEAT AGAIN, AND WHEN HOT, BREAK 40 [2] EGGS [whip them] AND POUR THEM OVER THE OYSTERS, SO THAT THEY CONGEAL. SPRINKLE WITH PEPPER AND SERVE.
[157]海鲈鱼、海鲂、梭鱼和牡蛎
将鱼清理、修剪和洗净后，煮至半熟或油炸，然后切成适当的大小。接下来准备制作牡蛎，在研钵中加入1/4盎司胡椒，倒入肉汤后碾碎，加入一小杯油和葡萄酒。在酱锅里加入3盎司油和去壳的牡蛎，加葡萄酒酱汁闷煮。做好后，在盛装鱼和牡蛎的盘中加适量的油，再次加热，打入40个鸡蛋，搅拌后倒到牡蛎上，凝固后，撒上胡椒出菜。
TAKE THE FISH, PREPARE [clean, trim, wash] AND HALF BROIL OR FRY THEM; THEREUPON SHRED THEM [in good-sized] PIECES: NEXT PREPARE OYSTERS; PUT IN A MORTAR 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH. ADD A SMALL GLASS OF BROTH, ONE OF WINE TO IT; PUT IN A SAUCE PAN 3 OUNCES OF OIL AND THE [shelled] OYSTERS AND LET THEM POACH WITH WINE SAUCE. WHEN THEY ARE DONE, OIL A DISH ON WHICH PLACE THE ABOVE MENTIONED FISH PIECES AND STEWED OYSTERS, HEAT AGAIN, AND WHEN HOT, BREAK 40 [2] EGGS [whip them] AND POUR THEM OVER THE OYSTERS, SO THAT THEY CONGEAL. SPRINKLE WITH PEPPER AND SERVE.
[157]海鲈鱼、海鲂、梭鱼和牡蛎
将鱼清理、修剪和洗净后，煮至半熟或油炸，然后切成适当的大小。接下来准备制作牡蛎，在研钵中加入1/4盎司胡椒，倒入肉汤后碾碎，加入一小杯油和葡萄酒。在酱锅里加入3盎司油和去壳的牡蛎，加葡萄酒酱汁闷煮。做好后，在盛装鱼和牡蛎的盘中加适量的油，再次加热，打入40个鸡蛋，搅拌后倒到牡蛎上，凝固后，撒上胡椒出菜。
[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）
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）
[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.
[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。
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。
[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.
某位仙人神奇的论点，罗马人阉割猪的问题上面的《论农业》De Re Rustica（显然在我提起来以后大仙也不知道这是什么玩意）一书里提的很明白了，至于穆斯林，阉人都一大把，最后因为不会阉猪而不吃猪肉了，这很强势，建议拖出去castrare（大仙觉得这是阉牛）了以示奖励