Pandecter
Various Dishes
1. Sala cattabia: piper, mentam, apium, puleium aridum, caseum, nucleos pineos, mel, acetum, liquamen, ovorum vitella, aquam recentem. panem ex posca maceratum exprimes, caseum bubulum, cucumeres in caccabulo compones, interpositis nucleis. mittes concisi capparis minuti, . . . iocusculis gallinarum. ius perfundes, super frigidam collocabis et sic appones.
1. Potted salads: [For the dressing, mix] pepper, mint, celery, dried pennyroyal, cheese, pine nuts, honey, vinegar, liquamen, egg yolks and fresh water. In the pot arrange layers of bread previously soaked in vinegar and water, and pressed, cow's milk cheese, and cucumbers. Scatter nuts between the layers. Then add finely-chopped capers and a layer of small chicken livers. Pour the dressing over the top, chill in ice water and serve.
For the modern Redaction see: Potted Salads.
2. Aliter sala cattabia Apiciana: adicies in mortario apii semen, puleium aridum, mentam aridam, gingiber, coriandrum viridem, uvam passam enucleatam, mel, acetum, oleum et vinum. conteres. adicies in caccabulo panis Picentini frustra, interpones pulpas pulli, glandulas haedinas, caseum Vestinum, nucleos pineos, cucumeres, cepas aridas minute concisas. ius supra perfundes. insuper nivem sub hora asparges et inferes.
2. Another, Apician Potted Salad: In a mortar, combine celery seed, dried pennyroyal, dried mint, ginger, green coriander, seedless raisins, honey, vinegar, olive oil and wine. Strew pieces of Picentian bread in your salad bowl, arranging them in alternate layers with pieces of chicken, kid goat sweetbreads, Vestinian cheese, pine nuts, cucumbers, and dried onions, finely chopped. Pour the dressing, made above, over the potted salad. Pack in snow until the dinner hour and serve.
For the modern Redaction see: Apician Potted Salads.
3. Aliter sala cattabia: panem Alexandrinum excavabis, in posca macerabis. adicies in mortarium piper, mel, mentam, alium, coriandrum, viridem, caseum bubulum sale conditum, aquam, oleum. insuper nivem et inferes.
3. Potted Salad, Another Way: Hollow out an Alexandrine loaf of bread, soak the crumbs with vinegar and water. Put in the mortar pepper, honey, mint, garlic, fresh coriander, salted cow's cheese, water and oil. Pack in snow and serve.
For the modern Redaction see: Bread Salad.
1. Patina cotidiana: cerebella elixata teres cum piper, cuminum, laser. cum liquamine, caroeno, lacte et ovis ad ignem lenem vel ad aquam calidam coques.
1. Everyday dish: Grind cooked brains with pepper, cumin and laser. Cook with fish sauce, caroenum, milk and eggs over a gentle fire or in hot water.
For the modern Redaction see: Everyday Dish.
2. Aliter patina versatilis: nucleos, nuces fractas, torres eas et teres cum melle, pipere, liquamine, lacte et ovis. olei modicum.
2. Another: Upside-down Dish: [Take] pine nuts and chopped nuts, bake these then grind them with honey, pepper, fish-sauce, caroenum, milk and eggs. [Cook in] a little olive oil.
For the modern Redaction see: Upside-down Dish.
3. Aliter patina: thyrsum lactucae teres cum pipere, liquamine, caroeno, aqua, oleo. coques, ovis obligabis. piper asparges et inferes.
3. Patina, Another Way: Pound lettuce stalks with pepper, stock, caroenum, water, and olive oil. Cook and thicken with eggs. Season with pepper and serve.
For the modern Redaction see: Patina, Another Way.
4. Aliter patina fusilis: accipies holisatra, purgas, lavas, coques, refrigerabis, restringues. accipies cerebella IV, enervabis, coques. adicies in mortario piper scripulos VI, suffundes liquamen, fricabis. postea adicies cerebella, fricabis iterum. adicies holisatra et simul conteres. postea franges ova VIII, adicias cyathum liquaminis, vini cyathum, passi cyathum, contrita simul temperabis. patinam perungues, impones in thermospodio. postea quod coctum fuerit, piper asparges et inferes.
4. Another: A Fluid Dish: Take alexanders, clean, wash, cook, cool and drain. Take four calf's brains, remove the membranes, and cook them. In a mortar, put 8g of pepper, pour in stock and blend. When this is done, add the brains and pound with the seasonings. Now add the cooked alexanders and mix the ingredients together. Afterwards break in six eggs, you may add 50ml stock, 50ml of wine and 50ml of passum. Break into pieces and, at the same time temper [with hot stock]. Grease the baking dish, [pour in the egg mix] and cook on the thermospondium. When cooked, season with pepper and serve.
For the modern Redaction see: A Fluid Dish.
5. Aliter patina de asparagis frigida: accipies asparagos purgatos, in mortario fricabis, aqua suffundes, perficabis, per colum colabis. et mittes ficetulas curatas. teres in mortario piperis scripulos sex, adicies liquamen, fricabis. vini cyathum I, passi cyathum I, mittes in caccabum olei uncias III, illic ferveant. perungues patinam, in ea ova VI cum oenogaro misces, cum suco asparagi impones cineri calido, mittes impensam supra scriptam. tunc ficetulas compones. coques, piper asparages et inferes.
5. Another: A dish of Cold Asparagus: Take cleaned asparagus, grind in a mortar, and sprinkle with water. Mix then pass through a sieve. Next, place fig-peckers that you have prepared for cooking in a pan. Pound in the mortar 8g of pepper, moisten with stock, and blend. Add 50ml each of wine and passum, put in a saucepan with 150ml oil and bring to a boil. Grease a shallow pan. and mix in it 6 eggs with wine sauce and the asparagus purée,pour on the mixture described above, and arrange the birds [on top]. Place in the hot ashes, cook [then allow to cool] season with pepper and serve.
For the modern Redaction see: A Dish of Cold Asparagus.
6. Aliter patina de asparagis: adicies in mortario asparagorum praecisuras, quae proiciunter, teres, suffundes vinum, colas. teres piper, ligusticum, coriandrum viridem, satureiam, cepam, vinum, liquamen et oleum, sucum transferes in patellam perunctam, et, si volueris, ova dissolves ad ignem, ut obliget. piper minutum asparges.
6. A Dish of Asparagus, Another Way: Add asparagus tips (that are usually thrown away) to a mortar. Pound, add wine, then pass through a sieve. Pound pepper, lovage, fresh coriander, savory, onion, wine, liquamen and olive oil. Put the purée and spices in a greased shallow pan, and, if you wish, break eggs over it when it is on the fire, so that the mixture sets. Season with finely-ground pepper and serve.
For the modern Redaction see: A Dish of Asparagus, Another Way II.
7. Patinam ex rusticis sive tamnis sive sinapi viridi sive cucumere sive coliculis ita facies: si volueris, substernes pulpas piscium vel pullorum.
7. You Make a Dish of Wild Herbs, Black Briony, Mustard Greens, Cucumber or Cabbage This Way
For the modern Redaction see: A Dish of Wild Herbs.
8. Aliter: patina de sabuco calida et frigida: accipies semen de sabuco, purgabis, ex aqua decoques, super colum exsiccabis, patinam perunges et in patinam compones ad surcellum. adicies piperis scripulos VI, suffunde liquamen, . . . postea adicies liquaminis cyathum I, vini cyathum, passi cyathum, teres, tum in patinam mittes oleum uncias IV, pones in thermospodio et facies ut ferveat. cum ferbuerit, franges postea ova VI, agitabis et patinam sic obligabis. cum obligaveris, piper asparges et inferes.
8. Another: A Dish of Elderberries, Hot or Cold: Take elderberries, clean them and boil in water. Drain in a sieve, grease a small dish and arrange [the elderberries] with a small stick. Add 8g of pepper, moisten with liquamen, then add 50ml each of stock, wine and passum. Blend together then add 120ml of olive oil. Place in the hot ashes, and bring to a boil. When the mixture is boiling break over 6 eggs, stir well and allow to thicken. When set, season with pepper and serve [either hot or cold].
For the modern Redaction see: Elderberry Souflée.
9. Patinam de rosis: accipies rosas et exfoliabis. album tolles, mittes in mortarium, suffundes liquamen, fricabis. postea mittes liquaminis cyathum unum semis, et sucum per colum colabis. accipies cerebella quattuor, enervabis et teres piperis scripulos VIII. suffundes ex suco, fricabis. postea ova VIII frangis, vini cyathum unum semis et passi cyathum I, olei modicum. postea patinam perunges et eam impones cineri calido, et sic impensam supra scriptam mittes. cum cocta fuerit in thermospodio, piperis pulverem super asparges et inferes.
9. Patina of Roses: Take roses and remove the petals. Lift out the white part [of the petal bases] and place in the mortar. Moisten with liquamen and pound. Next add 75ml of stock and strain [the liquid] through a sieve. Take four brains, skin and remove the membranes. Pound [with] 10.5g of pepper, moisten with some of the [rose] liquid and mix. Then break 8 [in] eight eggs, add 75ml of wine, 50ml of passum, and a little olive oil [then combine with the brain mixture]. Grease a shallow pan and place it in hot ashes, then put the above mixture in it. When it has cooked in the ashes season with finely-ground black pepper and serve.
For the modern Redaction see: A Dish of Roses.
10. Patina de cucurbitis: cucurbitas elixas et frictas in patina compones, cuminatum superfundes, modico oleo super adiecto. fervere facias et inferes.
10. Patina of Gourds Boil the gourds, then fry and arrange in a shallow pan. Sprinkle with cumin, pour over a little olive oil, bring to a boil and serve.
For the modern Redaction see: Pumpkin Pie.
11. Patina de apua: apuam lavas, ex oleo maceras, in cumana compones, adicies oleum, liquamen, vinum. alligas fasciculos rutae et origani et subinde fasciculos apobaptizabis. cum cocta fuerit, proicies fasciculos, et piper asperges et inferes.
11. Patina of Anchovies. Wash the anchovies, steep them in olive oil then arrange in a dish made of Cumaean clay. Add olive oil, fish stock and wine. Make a bouquet of rue and oregano and put this tin. When the dish is cooked, remove the bouquet. Season with pepper, and serve.
For the modern Redaction see: A Dish of Anchovies.
12. Patina de apua sine apua: pulpas piscis assi vel elixi minutatim facies ita abundanter, ut patinam qualem voles implere possit. teres piper et modicum rutae, suffundes liquamen quod satis erit et olei modicum, et commisces in patina cum pulpis, sic et ova cruda confracta, ut unum corpus fiat. desuper leviter compones urticas marinas, ut non cum ovis misceantur. impones ad vaporem, ut cum ovis ire non possint, et, cum siccaverint, super aspargis piper tritum et inferes. ad mensam nemo agnoscet quid manducet.
12. Patina of Anchovies without Anchovy: Take fillets of grilled or boiled fish and mince enough to fill a pan of the size you desire. Pound pepper and a little rue, and mix with sufficient fish stock and some olive oil. Mix these seasonings with the fish pieces then add raw eggs and blend together until the mixture is smooth. Next, gently arrange sea nettles
For the modern Redaction see: Steamed Custard of Small Fish.
13. Patinam ex lacte: nucleos infundes et siccas. echinos recentes iam praeparatos habebis. accipies patinam, et in eam compones singula infra scripta. mediana malvarum et betarum et porros maturos, apios, holus molle et viridia elixa, pullum carptum ex iure coctum, cerebelIa elixa, lucanicas, ova dura per medium incisa. mittes longaones porcinos ex iure Terentino farsos, coctos, concisos, iecinera pullorum, pulpas piscis aselli fricti, urticas marinas, pulpas ostreorum, caseos recentes. alternis compones, nucleos et piper integrum asparges. ius tale perfundes: piper, ligusticum, apii semen, silfi. coques. at, ubi cocta fuerit, laetem colas,cui cruda ova commisces, ut unum corpus fiat, et super illa omnia perfundes. cum cocta fuerit, ‹addes› echinos recentiores, piper asparges et inferes.
13. Milk Casserole: Soak pine-nuts and let them dry. Have fresh, unprepared, sea-urchins to hand. Take a shallow dish, and layer in it the following ingredients: mallows and beetroots, mature leeks, celery sticks, vegetable purée, freshly-boiled greens, pieces of chicken cooked in their won juices, boiled brains, Lucanian sausages, hard-boiled eggs cut in halves, pork sausages stuffed with Terentian sauce cooked and sliced, chicken livers, fillets of fried and pounded fillets of hake, sea anemones, shucked oysters and fresh cheese. Arrange these ingredients in layers then scatter the pine nuts and pepercorns on top. Pour over a sauce made as follows: pepper, lovage, celery seed and silphium. [Blend together and] cook. When done, strain in milk to which you have mixed raw eggs [and stir] until smooth. Pour it over the dish then cook. When it has set, garnish with the fresh sea urchins, sprinkle season with pepper and serve.
For the modern Redaction see: Milk Casserole.
14. Patinam Apicianam sic facies: frustra suminis cocti, pulpas piscium, pulpas pulli, ficetulas vel pectora turdorum cocta et quaecumque optima fuerint. haec omnia concides diligenter praeter ficetulas. ova vero cruda cum oleo dissolvis. teres piper, ligusticum, suffundes liquamen, vinum, passum, et in caccabum mittis ut calefiat, et amulo obligas. antea tamen pulpas concisas universas illuc mittes, et sic bulliat. at, ubi coctum fuerit, levabis cum iure suo et in patellam alternis de trulla refundes cum piperis grana integra et nucleis pineis, ita ut per singula coria substernas diploidem, in laganum similiter. quotquot lagana posueris, tot trullas impensae desuper adicies. unum vero laganum fistula percuties et super impones. piper asparges. ante tamen illas pulpas ovis confractis obligabis, et sic in caccabum mittes cum impensa. patellam aeneam qualem debes habere infra ostenditur.
14. Patina à la Apicius: Prepare as follows: [Take] pieces of cooked sow's udder, fish fillets, chicken meats, fig-peckers or the breasts of thrushes, and whatever else is best. Chop all this, apart from the fig-peckers, carefully then stir [in] fresh eggs and olive oil. Pound pepper and lovage, moisten with liquamen, wine and passum, put in a saucepan, heat, and thicken with starch. But first add all the different meats and let them cook. [When done,] take a ladle and pour in layers into a pan [seasoning] with peppercorns and pine-nuts. Place under each layer a base of an oil cake [of flour and olive oil]. Place on each layer an ample ladleful of the meat mixture. Pierce the final oil cake with a reed stalk and set it atop the dish. Season with pepper. Before you put all these meats with the sauce into the pan you should have bound them with the eggs. The type of metal dish you should use is shown below.
For the modern Redaction see: Apician Casserole.
15. Patina cotidiana: accipies frustra suminis cocta, pulpas piscium coctas, pulpas pulli coctas. haec omnia concides diligenter. accipies patellam aeneam, ova confringes in caccabum et dissolves. adicies in mortarium piper, ligusticum, fricabis, suffundes liquamen, vinum, passum, oleum modice, reexinanies in caccabum, facies ut ferveat. cum ferbuerit, et obligas. pulpas, quas subcultrasti, in ius mittis. substerne diploides patinam aeneam, et trullam plenam pulpae, et disparges oleum. laganum pones similiter. quotquot lagana posueris, tot trullas impensae adicies. unum laganum fistula percuties, in superficiem pones, a superficie versas in discum. piper asperges et inferes.
15. Everyday Casserole: Take pieces of cooked sow's udder, cooked fillets of fish and cooked chicken meat. Chop all [this] very finely. Take a bronze dish, break eggs into this and beat them. Place in a mortar pepper, lovage, pound and moisten with liquamen, wine, passum, and a little olive oil. Pour this into the pan [with the eggs], bring to a boil and thicken. Put the chopped meat into the sauce. Put at the bottom of the metal pan an oil cake then add a full ladleful of the meat mixture, sprinkle with oil, then add another oil cake, and so forth, putting on each oil cake a ladleful of meat. Pierce one cake with a reed stalk and place on top. Invert onto a ring-shaped dish. Season with pepper and serve.
For the modern Redaction see: Everyday Casserole II.
16. Patina versatilis vice dulci: nucleos pineos, nuces fractas et purgatas, attorrebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo.
16. A Sweet Turnover: Toast pine nuts and larger nuts, that have been shelled and washed, and roast them. Pound with honey, pepper, liquamen, milk, eggs, a little wine and olive oil. [Cook in a shallow pan] <then invert onto a round serving dish>.
For the modern Redaction see: A Sweet Turnover.
17. Patellam tyrotaricham ex quocumque salso volueris: coques ex oleo, exossabis. et cerebella cocta, pulpas piscium, iocuscula pullorum, ova dura, caseum mollem excaldatum, haec omnia calefacies in patella. teres piper, ligusticum, origanum, rutae bacam, vinum, mulsum, oleum. patellam ad lentum ignem ‹pones› ut coquatur. ovis crudis obligabis, adordinabis, cuminum minutum asparges et inferes.
17. A Dish of Cheese and Whichever Salt Fish you Wish: Cook in olive oil and remove the bones. Take cooked brains, the boned fish, chicken livers, hard-boiled eggs, soft cheese washed in warm water [combine in a shallow pan] and heat. Now pound pepper, lovage, oregano, rue berries, wine, mulsum, and oil, put in the pan and allow to cook gently over a low fire. Bind with raw eggs, garnish, sprinkle with finely-ground cumin and serve.
For the modern Redaction see: A Dish of Cheese and Whichever Salt Fish you Wish.
18. Patellam isiciatam: isicia de thursione: enervabis, concides minutatim. teres piper, ligusticum, origanum, petroselinum, coriandrum, cuminum, rutae bacam, mentam siccam, ipsum thursionem. isicia deformabis. vinum, liquamen, oleum. coques. coctum in patellam collocabis. ius in ea facies: piper, ligusticum, satureiam, cepam, vinum, liquamen, oleum. patellam pones ut coquatur. ovis obligabis, piper asparges et inferes.
For the modern Redaction see: A Dry Dish of Porpoise Forcemeat.
18. A Dry Dish Made with Porpoise Forcemeat: Remove the skin and bones of the fish and chop finely. Pound pepper, lovage, oregano, parsley, coriander, cumin, rue berries, dried mint, and the porpoise [meat]. Shape into meatballs. Put wine, liquamen, and oil [into a pan] and cook. Make the sauce from pepper, lovage, savory, onion, wine, stock and olive oil. Put it in a pan and cook. Thicken with eggs [and pour over the meatballs], season with pepper and serve.
19. Patellam ex holisatro: elixas ex aqua nitrata, exprimis in patellam. teres piper, ligusticum, coriandrum, satureiam, cepam, vinum, liquamen, acetum, oleum. transferes in patellam, coques, amulo obligas. thymum et piper minutum asparges. et de quacumque herba, si volueris, facies ut supra.
19. A Dish Made with Alexanders: Boil the alexanders in water mixed with baking soda. Squeeze out any excess moisture and place in a shallow dish. Pound pepper, lovage, coriander, savory, onion, wine, liquamen, vinegar and oil. Put this mixture in the pan, cook and thicken with starch. Sprinkle with finely-ground thyme and pepper. You can prepare any herb you desire in this manner.
For the modern Redaction see: Artichokes Cooked in Herbs.
20. Patina de apua fricta: apuam lavas, ova confringes et cum apua commisces. adicies liquamen, vinum, oleum, facies ut ferveat, et cum ferbuerit, mittes apuam. cum duxerit, subtiliter versas. facies ut coloret, oenogarum simplex perfundes. piper asparges et inferes.
20. A Dish of Fried Anchovies: Wash the anchovies, break [in] eggs and mix with the anchovies. Take liquamen, wine, olive oil and bring to a boil. When very hot add the anchovies. Turn [over] when the sauce has set. Give the dish colour by adding a plain wine sauce. Season with pepper and serve.
For the modern Redaction see: A Dish of Fried Anchovies.
21. Patina ex lagitis et cerebellis: friges ova dura cerebella elixas et enervas, gizeria pullorum coques. haec omnia divides praeter piscem, compones in patina praemixta, salsum coctum in medio pones. teres piper, ligusticum, suffundes ‹passum› ut dulcis sit. piperatum mittes in patinam, facies ut ferveat. cum ferbuerit, ramo rutae agitabis et amulo obligabis.
21. A Dish of
For the modern Redaction see: A Dish of Salt Lizard-fish and Brains.
22. Patina mullorum loco salsi: mullos rades, in patina munda compones, adicies ‹olei quod satis est et salsum interpones. facies› ut ferveat. cum ferbuerit, mulsum mittes aut passum. piper asparges et inferes.
22. A Dish of Red Mullet in Place of Saltfish: Sauté red mullet and put them into a clean pan. Add sufficient oil and intersperse with the saltfish. Bring to a boil. Add passum or mulsum. Season with pepper and serve.
For the modern Redaction see: A Dish of Red Mullet in Place of Saltfish.
23. Patina piscium loco salsi: pisces qualeslibet curatos friges, in patinam compones, adicies olei quod satis est et salsum interpones. facies ut ferveat. cum ferbuerit, mittes mulsam et ius agitabis.
23. A Dish of Fish in Place of Saltfish: Prepare any fish you like and fry. Add sufficient oil to intersperse with the salt fish and heat. When the pan is hot, add honey-water and stir the sauce.
For the modern Redaction see: A Dish of Fish in Place of Saltfish.
24. Patina piscium: pisces qualeslibet rades et curatos mittes. cepas siccas ascalonias vel alterius generis concides in patinam et pisces super compones. adicies liquamen, oleum. cum coctum fuerit, salsum coctum in medio pones. addendum acetum. asparges et coronam bubulam.
24. A Dish of Fish: Take any fish you like, scale and prepare. Chop dried shallots or other onions into the pan and arrange the fish on top. Add liquamen and olive oil then cook. Put cooked salt fish in the centre [of the platter]. Add vinegar and sprinkle also with oxtongue plant.
For the modern Redaction see: A Dish of Fish.
25. Patellam Lueretianam: cepas pallachanas purgas, viridia earum proicies, in patinam concides. liquaminis modicum, oleum et aquam. dum coquitur, salsum crudum in medium ponis. at ubi cum salso prope cocta fuerit, melle cochleare asparges, aceti et defriti pusillum. gustas. si fatuum fuerit, liquamen adicies, si salsum, mellis modicum, et coronam bubulam asparges, et bulliat.
25. A Dish à la Lucretius: Clean spring onions, throw away the green [parts] and chop [the remainder] into a shallow pan. Add a little liquamen, olive oil and water. While it cooks put raw salt fish in the centre. And when the fish are almost cooked add a spoonful of honey and a very little vinegar and defrutum. Taste. If it is too bland add liquamen; if too salty a little honey. Sprinkle also with oxtongue [leaves] and simmer.
For the modern Redaction see: A Dish à la Lucretius.
26. Patinam de lagitis: lagitas rades, lavas, ova confringis et cum lagitis commiscis. adicies liquamen, vinum, oleum, facies ut ferveat. cum ferbuerit, oenogarum simplex perfundis. piper asperges et inferes.
26. A Dish of Lizard-fish: Scale and wash the fish and break raw eggs and mix them with the fish. Add liquamen, wine, and olive oil and bring to a boil. Afterwards, pour over plain wine sauce, season with pepper and serve.
For the modern Redaction see: A Dish of Lizard-fish.
27. Patina zomoteganon: crudos quoslibet pisces in patina compones. adicies oleum, liquamen, vinum, [coctum] fasciculum porri, coriandri. dum coquitur, teres piper, ligusticum, origani fasciculum, [de suo sibi] fricabis, suffundes ius de suo sibi, ova cruda dissolves, temperas. exinanies in patinam, facies ut obligetur. cum tenuerit, piper aspergis et inferes.
27. Fish Stew: Take whatever raw fish you have and put into a stewing dish. Add olive oil, liquamen, wine, a bouquet of leeks and coriander. While this is cooking, pound pepper, lovage, oregano, and the cooked bouquet. Pound then add some of the fish stock, stir in raw eggs and blend. Pour over the fish and thicken. When the liquid has reduced in volume, season with pepper and serve.
For the modern Redaction see: Fish Fillets with Leek and Coriander.
28. Patina solearum: soleas battues et curatas compones in patina. adicies oleum, liquamen, vinum. dum coquitur, teres piper, ligusticum, origanum, fricabis, suffundes ius, ova cruda et unum corpus facies. super soleas refundes, lento igni coques. cum duxerit, piper aspargis et inferes.
28. A Dish of Soles: Beat the soles an arrange in a shallow pan. Add olive oil, liquamen and wine. While [the fish] are cooking bruise and grind pepper, lovage and oregano. Pour [over] some of the fish broth, add raw eggs and blend until smooth then pour over the soles. Cook over a low fire and when firm, season with pepper and serve.
For the modern Redaction see: Patina of Sole in a Herb Sauce.
29. Patina de piscibus: piperis unciam, caroeni heminam, conditi heminam, olei unc. II.
29. A Dish of Fish: [Use] 30g pepper, 200ml each of caroenum and spice wine, 60ml of olive oil.
For the modern Redaction see: A Dish of Fish.
30. Patina de pisciculis: uvam passam, piper, ligusticum, origanum, cepam, vinum, liquamen, oleum. transferes in patellam. cum cocta fuerit, adicies in ipsam pisciculos coctos. amulo obligas et inferes.
30. A Dish of Small Fish: [Combine] raisins, pepper, lovage, oregano, onions, wine, liquamen and oil. Transfer into a shallow pan. When it has cooked, add the cooked small fish. Thicken with starch and serve.
For the modern Redaction see: Soufflée of Small Fish.
31. Patina de piscibus, dentice, aurata et mugile: accipies pisces, curatos subassabis, postea eos in pulpas carpes. deinde ostrea curabis. adicies in mortarium piperis scripulos VI, suffundes liquamen, fricabis. postea adicies liquaminis cyathum unum, vini cyathum unum, mittes in caccabum et olei unc. III et ostrea. oenogarum facies fervere. cum ferbuerit, patinam perunges et in pulpam supra scriptam mittes et [in] condituram de ostreis. facies ut ferveat. cum ferbuerit, franges ova XI, infundes super ostrea. cum strinxerint, piper asparges et inferes.
31. A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet: Take the fish, fillet them and lightly bake then chop up the flesh. Next, shuck [a quantity of] oysters. Put in a mortar 8g of pepper, moisten with liquamen and wine, put into a saucepan with 90ml of olive oil and the oysters. Bring the [above] wine sauce to a boil. When it has boiled, grease a shallow pan and put the fish and oyster sauce [above] into it. Bring to a boil and break [in] eleven eggs over the fish and oysters. When the sauce has thickened, season with pepper and serve.
For the modern Redaction see: A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet.
32. Patina de pisce lupo: teres piper, cuminum, petroselinum, rutam, cepam, mel, liquamen, passum, olei guttas.
32. A Dish of Wolf-fish: Mix pepper, cumin, parsley, rue, onions, honey, liquamen, passum, [and] a few drops of olive oil.
For the modern Redaction see: A Dish of Wolf-fish.
33. Patina de sorbis calida et frigida: accipies sorbas, purgas, in mortario fricabis, per colum colabis. cerebella enervabis quattuor cocta, mittes in mortario piperis scripulos VIII, suffundes liquamen, fricabis. adicies sorba, in se contemperabis, frangis ova VIII, adicies cyathum liquaminis unum. patinam mundam perunges et in thermospodio pones, et sic eam impensam mittes, ac subtus supra thermospodium habeat. cum cocta fuerit, piper minutum aspargis et inferes.
33. A Dish of Service-berries; Served Hot or Cold: Take service-berries, wash them and pound in a mortar, then pass through a sieve. Take four cooked brains and remove the membranes. Put into a mortar 10.5g of pepper, moisten with liquamen and pound. Add the serviceberry [pulp] and mix well. Break [in] eight eggs, and add 50ml of liquamen. Grease a clean, shallow, pan, place in hot ashes and fill with your mixture (ensure there are ashes above an below). When cooked, season with ground pepper and serve [either hot or cold].
For the modern Redaction see: A Dish of Service-berries.
34. Patina de persicis: persica duriora purgabis, frustratim concides, elixas, in patina compones, olei modicum superstillabis et cum cuminato inferes.
34. A Dish of Peaches: Take firm peaches and wash them. Cut into pieces and stew. Arrange in a shallow pan and sprinkle with a few drops of oil. Season with cumin and serve.
For the modern Redaction see: A Dish of Peaches.
35. Patina de piris: pira elixa et purgata e medio teres cum pipere, cumino, melle, passo, liquamine, oleo modico. ovis missis patinam facies, piper super aspargis et inferes.
35. A Dish of Pears: Boil and core pears. Mix with pepper, cumin, honey, passum, liquamen and a little oil. Thicken the mixture with eggs, season with pepper and serve.
For the modern Redaction see: Pear Souflé.
36. Patina urticarum calida et frigida: urticam accipies, lavas, colas per colum, exsiccabis in tabula, eam concides. teres piperis scripulos X, suffundes liquamen, fricabis. postea adicies liquaminis cyathos duos, olei uncias VI. caccabus ferveat. cum ferbuerit, coctam tolles ut refrigescat. postea patinam mundam perungues, franges ova octo et agitabis. perfundes, subtus supra cinerem calidam habeat. coctam piper minutum asparges et inferes.
36. Hot or Cold Dish of Stinging Nettles: Take the nettles, wash them and drain in a colander. Dry them on a board and chop. Pound 13g of pepper [in a mortar], moisten with liquamen and blend. Then add 300ml of stock and 180ml of olive oil. Bring to a boil then take off the heat and cool. Thoroughly grease a shallow pan, break 8 eggs into it, and stir [to combine]. Pour this mixture into [the pan], place in the ashes so that it is covered above and below. When cooked, season with ground pepper and serve [hot or cold].
For the modern Redaction see: A Dish of Stinging Nettles.
37. Patina de cydoneis: mala cydonia cum porris, melle, liquamine, oleo, defrito coques et inferes, vel elixata ex melle.
37. A Dish of Quinces: Stew quinces with leeks, honey, liquamen, oil, and defrutum and serve; or stew in honey.
For the modern Redaction see: A Dish of Quinces.
1. Minutal marinum: pisces in caccabum ‹mittes›, adicies liquamen, oleum, vinum, cocturam. porros capitatos, coriandrum minutatim concides, isiciola de pisce minuta facies et pulpas piscis cocti concarpis, urticas marinas bene lotas mittes. haec omnia cum cocta fuerint, teres piper, ligusticum, origanum, fricabis, liquamen suffundes, ius de suo sibi, exinanies in caccabum. cum ferbuerit, tractam confringes, obligas, [cum ferbuerit], agitas, piper aspargis et inferes.
1. Ragout of Seafood: Put fish into a pan, add liquamen, oil, wine and stock. Finely chop leeks, with their heads, and coriander. Use the the flesh of the fish to chopped fish to make many small forcemeats. Cut up fillets of cooked fish, and add generous quantity of well-washed sea anemones. When all this is cooked crush pepper, lovage, and oregano. Moisted with liquamen and some of the cooking liquid and put into the pan. When it boils, crumble pastry into it and stir to thicken. Season with pepper and serve.
For the modern Redaction see: Seafood Fricassee.
2. Minutal Terentinum: concides in caccabum albamen de porris minutatim, adicies oleum, liquamen, cocturam, isiciola valde minuta et sic temperas ut tenerum sit. isicium Terentinum facies: inter isicia confectionem invenies. ius tale facies: piper, ligusticum, origanum, fricabis, suffundes liquamen, ius de suo sibi, vino et passo temperabis. mittes caccabum. cum ferbuerit, tractam confringes, obligas. piper aspergis et inferes.
2. Terentine Ragout: Into a deep pan put finely-chopped white of leeks, add olive oil, liquamen, wine and stock and very small forcemeat balls, and blend until they are soft. Make Terentine meatballs; the recipe for which will be found among the forcemeat recipes. Then prepare the sauce by pounding [in a mortar] pepper, lovage, oregano; moisten with liquamen, and some of the above broth, mix in wine and passum. Put into a saucepan. When it boils, crumble pastry [into the ragout] to thicken. Season with pepper and serve.
For the modern Redaction see: Terentine Ragout.
3. Minutal Apicianum: oleum, liquamen, vinum, porrum capitatum, mentam, pisciculos, isiciola minuta, testiculos caponum, glandulas porcellinas. haec omnia in se coquantur. teres piper, ligusticum, coriandrum viridem vel semen. suffundis liquamen, adicies mellis modicum et ius de suo sibi, vino et melle temperabis. facies ut ferveat. cum ferbuerit, tractam confringes, obligas, coagitas. piper aspargis et inferes.
3. Ragout à la Apicius: [Take] olive oil, liquamen, wine, leeks (heads and all), mint, small fish, tiny meatballs, testicles of capons and the sweetbreads of suckling pigs. Cook all these together. Pound pepper, lovage, fresh coriander or coriander seed. Moisten with liquamen, add a little honey and wine. Heat the sauce and crumble pastry into it to bind. Stir vigorously. Season with pepper and serve.
For the modern Redaction see: Terentine Ragout.
4. Minutal Matianum: adicies in caccabum oleum, liquamen, cocturam, concides porrum, coriandrum, isicia minuta. spatulam porcinam coctam tessellatim concides cum sua sibi tergilla. facies ut simul coquantur. media coctura mala Matiana, purgata intrinsecus, concisa tessellatim mittes. dum coquitur, teres piper, cuminum, coriandrum viridem vel semen, mentam, laseris radicem, suffundes acetum, mel, liquamen, defritum modice et ius de suo sibi, aceto modico temperabis. facies ut ferveat. cum ferbuerit, tractam confringes et ex ea obligas. piper asparges et inferes.
4. Ragout à la Matius: Into a cooking pot, put olive oil, liquamen and reduced stock. Chop into it leeks, coriander and tiny meatballs. Now cube a leg of pork, previously cooked, with its crackling. Cook [the ingredients] in the same pot. Half way through the cooking add some Matian apples [named after the poet Matius], having first washed them, pared them cored them and cubed them. While the dish is cooking pound together pepper, cumin, fresh coriander or coriander seed, mint, and laser root. Pour in vinegar, honey, liquamen, a little defritum, and some of the cooking stock then blend with a little of the sauce from the ragout. Bring to a boil. When it has boiled [add to the ragout] and then crumble in some pastry to thicken. Season with pepper and serve.
For the modern Redaction see: Ragout à la Apicius.
5. Minutal dulce ex citriis: adicies in caccabo oleum, liquamen, cocturam, porrum capitatum, concides coriandrum minutatim, spatulam porcinam coctam, isiciola minuta. dum coquitur, teres piper, cuminum, coriandrum ‹viridem› vel semen, rutam [viridem], laseris radicem, suffundis acetum, defritum, ius de suo sibi, aceto temperabis. facies ut ferveat. cum ferbuerit, citrium purgatum intro foras, tessellatim concisum et elixatum in caccabum mittes. tractam confringes et ex ea obligas. piper aspargis et inferes.
5. Sweet Citron Ragout: In a cooking pot, put olive oil, liquamen, reduced stock, and the head of a leek and coriander, both finely-chopped. Add to this a leg of cooked pork, chopped and small meatballs. Whilst this is cooking, pound pepper, cumin, fresh coriander and coriander seed, [fresh] rue, and laser root. Moisten with vinegar, defritum, and some of the cooking liquor, blend with vinegar and bring to a boil. [Add to the ragout.] Wash the citron, inside and out. Cut into cubes and boil them. [Add to the ragout] and crumble in pastry [to thicken]. Season with pepper and serve.
For the modern Redaction see: Sweet Citron Ragout.
6. Minutal ex praecoquis: adicies in caccabum oleum, liquamen, vinum, concides cepam ascaloniam aridam, spatulam porcinam coctam tessellatim concides. his omnibus coctis teres piper, cuminum, mentam siccam, anethum, suffundis mel, liquamen, passum, acetum modice, ius de suo sibi, temperabis, praecoqua enucleata mittis, facies ut ferveant, donec percoquantur. tractam confringes, ex ea obligas. piper aspargis et inferes.
6. Apricot Ragout: In a cooking pot, place olive oil, liquamen, wine, dry shallots, chopped, and a cooked leg of pork, cubed. When these are cooked, grind [together] pepper, cumin, dried mint and aniseed. Moisten with honey, liquamen, passum, a little vinegar and some of the cooking stock; mix thoroughly. Add the pitted apricots and bring to a boil; cook until they are tender. Break pastry into the dish to thicken, season with pepper and serve.
For the modern Redaction see: Apricot Ragout.
7. Minutal ex iecineribus et pulmonibus leporis: [invenies inter lepores quemadmodum facies.] adicies caccabum liquamen, vinum, oleum, cocturam, porrum et coriandrum concisum, isicia minuta, spatulam porcinam coctam tessellatim concisam, et in eundem caccabum inmittes. dum coquitur, teres piper, ligusticum, origanum, ius de suo sibi, vino et passo temperabis. facies ut ferveat. cum ferbuerit, tractam confringes et ex ea obligas. piper aspargis et inferes.
7. Hare's Liver and Lights Ragout: You will find this recipe amongst those for Hare [VIII, viii, 5]. Into the cooking pot, place liquamen, wine, olive oil, stock, chopped leek and coriander, tiny meatballs, and a diced shoulder of pork, previously cooked [along with the liver and lights of the hare]. While the mixture is cooking pound pepper, lovage, oregano, some of the cooking stock then blend with wine and passum. Bring to a boil [then add to the ragout]. When it has boiled crumble in pieces of pastry [to thicken]. Season with pepper and serve.
For the modern Redaction see: Hare's Liver and Lights Ragout.
8. Minutal ex rosis: eodem iure supra scripto, sed passum plus adicies.
8. Ragout of Roses: [Prepare] in the same manner as the recipe above, but add more passum.
For the modern Redaction see: Ragout of Roses.
1. Tisanam sic facies: tisanam lavando fricas, quam ante diem infundes. impones supra ignem calidum. cum bullierit, mittes olei satis et anethi modicum fasciculum, cepam siccam, satureiam et coloefium, ut ibi coquantur propter sucum. mittes coriandrum viridem et salem simul tritum et facies ut ferveat. cum bene ferbuerit, tolles fasciculum et transferes in alterum caccabum tisanam sic, ne fundum tangat propter combusturam. lias et colas in caccabulo supra acronem coloefium. teres piper, ligusticum, pulei aridi modicum, cuminum et silfi frictum, [ut bene tegatur], suffundis acetum, defritum, liquamen, refundis in caccabum super coloefium acronem, ‹ut bene tegatur›. facies ut ferveat super ignem lentum.
1. Barley Soup: Soak the barley in water for 24 hours then rinse and hull it. Put [in a pan] over a hot fire, bring to a boil and add sufficient oil, a bouquet garni of anise, dry onion, savory and a pig's knuckle and allow to cook with the barley for flavour. Add fresh coriander and powdered salt and when it has cooked thoroughly remove the bouquet of anise and transfer the barley into another cooking vessel, so that the barley is not scorched by the bottom of the pan. Cream until smooth and strain into a pan over the pig's knuckle. Pound pepper, lovage, a little dried pennyroyal, cumin, and ground silphium. Moisten with honey, vinegar, defritum and liquamen and pour into the pan over the pork knuckle. Cook over a slow fire.
For the modern Redaction see: Barley Soup.
2. Tisanam barricam: infundis cicer, lenticulam, pisa. defricas tisanam et cum leguminibus elixas. ubi bene bullierit, olei satis mittis et super viridia concidis porrum, coriandrum, anethum, feniculum, betam, malvam, coliculum molle, et viridia minuta concisa in caccabum mittis. coliculos elixas et teres feniculi semen satis, origanum, silfi, ligusticum. postquam triveris, liquamine temperabis, et super legumina refundis, agites. coliculorum minutas super concidis.
2. Barley Soup with Dried Vegetables: Pour [dried] chickpeas, lentils and peas [into a pot]. Crush barley and then boil with the vegetables. When they have boiled long enough, add sufficient olive oil, and chop in the following vegetables: leeks, coriander, dill, fennel, beetroot, mallow leaves, and tender cabbage. Put all these finely chopped greens into a pan. Boil the cabbage, pound a generous quantity of fennel seed, oregano, silphium, lovage [in a mortar]. Moisten with liquamen. Pour over the dried vegetables [and add the boiled cabbage] then stir. Garnish with finely-chopped cabbage leaves [and serve].
For the modern Redaction see: Barley Soup with Dried Vegetables.
1. Gustum versatile: albas betas minutas, porros requietos, apios, bulbos, cochleas elixas, gizeria pullorum, aucellas, isicia coques ex iure. perungis patinam et folia malvarum substernis et praemixta holera componis sicut laxa‹mentum habeant›, permisces bulbos intunsos, damascenas, cochleas, isicia, lucanicas breves concidis, liquamine, oleo, vino, aceto ponis ut ferveat. cum ferbuerit, teres piper, ligusticum, gingiber, pyrethrum modicum, fricabis, suffundis . . . et facies ut bulliat patina. ova complura confringis et ius mortarii reliquum commoves, commiscis, patinam obligabis. dum ducit, oenogarum ad eam sic facies: teres piper, ligusticum, fricabis, suffundis liquamen et vinum, passo temperabis vel vino dulci. temperabis in caccabulo, mittis olei modicum, facies ut ferveat. cum ferbuerit, amulo obligas. patinam versas in lancem, folia malvarum ante tollis, oenogaro profundis, insuper piper aspargis et inferes.
1. Turnover Antepasto Take small white beets, stored leeks, celery, bulbs, poached snails, chicken giblets [cooked], small bird meats, and meatballs cooked in their own gravy. Grease a shallow pan and line with mallow leaves and add to it the green vegetables, which you have previously mixed [with the meat] so that they have plenty of room. Add to these the bulbs, which have previously been bruised, damsons, snails and meatballs and small Lucanian sausages, finely sliced, liquamen, olive oil, wine and vinegar. Put the dish [on the fire] to cook. When it has cooked, grind pepper, lovage, ginger a little pellitory, pound well, [moisten with wine], blend and pour [into the stewing dish]. Cook well. Break several eggs, mix them with the remainder of the sauce left in the mortar and use this to thicken the dish. While it is setting, prepare the following wine sauce to accompany: crush pepper and lovage, pound well, moisten with liquamen and wine, blend with passum or sweet wine. Stir into the pan, add a little olive oil, bring to a boil. Afterwards, thicken with starch. Now turn the dish out onto a serving dish, remove the mallow leaves and pour the wine sauce [over]. Season with pepper and serve.
For the modern Redaction see: Turnover Antepasto.
2. Gustum de holeribus: condies bulbos liquamine, oleo et vino. cum cocti fuerint, iecinera porcelli et gallinarum et ungellas et aucellas divisas. haec omnia cum bulbis ferveant. cum ferbuerint, teres piper, ligusticum, suffundis liquamen, vinum et passum, ut dulce sit, ius de suo sibi suffundis, revocas in bulbos. cum ferbuerint, ad momentum amulo obligas.
2. Vegetable Relish: Cook bulbs in stock, olive oil and wine. When they are done, cut up suckling pig and chicken livers, chicken legs and meats from small birds. Cook these along with the bulbs. When they are done, pound pepper and lovage, moisten with liquamen, wine and passum to sweeten. Blend with liquid [from the stew]. Pour this back on the bulbs. As soon as they boil, thicken with starch.
For the modern Redaction see: Vegetable Relish.
3. Gustum de cucurbitis farsilibus: cucurbitas a latere subtiliter ad modum tessellae oblongae decidas et excavas et mittis in frigidam. impensam ad eas sic facies: teres piper, ligusticum, origanum, suffundis liquamen, cerebella cocta teres, ova cruda dissolves et mittes ut unum corpus efficias. liquamine temperabis. et cucurbitas supra scriptas non plene coctas ex ea impensa imples, de tessella sua recludis, surclas et coctas eximes et frigis. oenogarum sic facies: teres piper, ligusticum, suffundis vinum et liquamen, passo temperabis, olei modicum mittis in caccabum et facies ut ferveat. cum ferbuerit, amulo obligas, et cucurbitas frictas oenogaro perfundis et piper asparagis et inferes.
3. Suffed Gourd Antepasto: Carefully cut oblong strips from the sides of the gourds. [Use these openings to] hollow out the gourds, then submerge in cold water. This is how you make the stuffing: first pound pepper, lovage and oregano; moisten with liquamen and blend with minced, cooked, brains. Beat raw eggs [into this mixture] combine until smooth and blend with liquamen. Half-cook the gourds then fill with the mixture [described above]. Replace the cut-out pieces, bind up the gourds and boil until done, then take them out of the water and fry. Make the following wine sauce [to accompany]: pound pepper and lovage, moisten with wine and liquamen; blend with passum, add a little oil, pour into a pan and bring to a boil. When boiling, thicken with starch. Pour it over the fried gourds, season with pepper and serve.
For the modern Redaction see: Gourd Antipasto.
4. Gustum de praecoquiis: [dureina primotica pusilla] praecoquia purgas, enucleas, in frigidam mittis, in patina componis. teres piper, mentam siccam, suffundis liquamen, adicies mel, passum, vinum et acetum. refundis in patinam super praecoquia, olei modicum mittis et lento igni ferveat. cum ferbuerit, amulo obligas. piper aspargis et inferes.
4. Apricot Antipasto: Take small hard-skinned apricots, then wash and pit them. Immerse in cold water then arrange in a shallow pan. Pound pepper and dried mint [in a a mortar]. Moisten with liquamen and add honey, passum, wine and vinegar. Pour this sauce over the apricots, add a little oil, and cook over a low fire. When it has come to a boil, thicken with starch. Season with pepper and serve.
For the modern Redaction see: Starter with Apricots.