1. Vulvae steriles: laser Cyrenaicum vel Parthicum, aceto et liquamine temperato adpones.

1. Sterile Sows' Wombs: Serve with Cyraenian or Parthian laser, blended with vinegar and stock. Serve
For the modern Redaction see: Sterile Sows' Wombs.

2. In vulva [et] sterili: piper, apii semen, mentam siccam, laseris radicem, mel, acetum et liquamen.

2. [Sauce] for Steril Cow's Womb: [Combine] pepper, celery seeds, dried mint, laser root, honey, vinegar and stock.
For the modern Redaction see: [Sauce] for Sterile Sow's Womb.

3. Vulvae [et] steriles: pipere, liquamine, lasere Parthico adponis.

3. Sterile Sow's Womb: Serve with pepper, stock and Parthian laser.
For the modern Redaction see: Sterile Sow's Womb.

4. Vulvae steriles: piper, liquamine et condito modico adponis.

4. Sterile Sow's Womb: Serve with pepper, stock and a little spiced wine.
For the modern Redaction see: Sterile Sow's Womb.

5. Callum, libelli, coticulae, ungellae: cum piper liquamine lasere adponis.

5. Skin, Crackling, Spare Ribs and Trotters: Serve with pepper, stock and laser.
For the modern Redaction see: Skin, Crackling, Spare Ribs and Trotters.

6. Vulvam ut tostam facias, in cantabro involve et postea in muriam mitte et sic coque.

6. Grilled Sterile Sow's Womb: First steep the womb in brine then roll in bran. Cook. ^[1]
For the modern Redaction see: Grilled Sterile Sow's Womb.

1. <Sumen:> Sumen elixas, de cannis surclas sale adspargis et in furnum mittis vel in craticulam. subassas. teres piper ligusticum, liquamen, mero et passo, amulo obligas et sumen perfundis.

1. [Sow's Belly:] Boil the belly then bind it together with reeds. Sprinkle with salt then put in the oven or on the gridiron. Roast it a little. Mix pepper, lovage, stock, wine and passum. Thicken with starch and pour over the sow's belly.
For the modern Redaction see: Sow's Belly.

2. Sumen plenum: teritur piper, careum, echinus salsus, consuitur et sic coquitur. manducatur cum allece, sinapi.

2. Stuffed Sow's Belly: Pound pepper, caraway and salted sea urchin. [Stuff the belly,] sew it together, and cook. Eat with fish pickle and mustard.
For the modern Redaction see: Stuffed Sow's Belly.

1. In ficato oenogarum: piper, thymum, ligusticum, liquamen, vinum modice, oleum.

1. Wine Sauce for the Livers of Animals Fattened on Figs: [Use] pepper, lovage, stock, a little wine and olive oil.
For the modern Redaction see: Wine Sauce for the Livers of Animals Fattened on Figs.

2. Aliter: ficatum praecidis ad cannam, infundis in liquamine. ‹teres› piper, ligusticum, bacas lauri duas. involves in omento et in craticula assas et inferes.

2. Another Way: Make incisions in the liver with a reed. Steep liquamen pounded with pepper, lovage, and two laurel berries. Then roll the liver in caul fat, grill and serve.
For the modern Redaction see: Livers of Animals Fattened on Figs, Another Way.

1. Ofellas Ostienses: [in ofillam] designas ofellas in cute, ita ut cutis sic remaneat. teres piper, ligusticum, anethum, cuminum, silphium, bacam lauri unam, suffundis liquamen, fricas, in angularem refundis simul cum ofellis. ubi requieverint, in condimentis biduo vel triduo ponis, surclas decussatim, et in furnum mittis. cum coxeris, ofellas, quas designaveras, separabis et teres piper, ligusticum, suffundis liquamen et passum modicum, ut dulce fiat. cum ferbuerit, ius amulo obligas. ofellas satias et inferes.

1. Starters, Ostian^[2] Style: On the skin, mark out pieces of choice meat, ensuring that the skin remains intact. Pound pepper, lovage, anise, cumin, silphium and one laurel berry, moisten with stock and blend. Pour [this mixture] into an angular pan, along with the meat. Allow to marinade for two or three days then bind it with twigs in the shape of an X and place in the oven. When it has cooked, separate out the marked pieces of meat. Pound pepper and lovage, moisten with stock and add a little passum for sweetness. When this boils thicken with starch. Drench the starters [with the sauce] and serve.
For the modern Redaction see: Ostian-style Starters.

2. Ofellas Apicianas: ofellas exossas, in rotundum complicas, surclas, ad furnum admoves. postea praeduras, levas et, ‹ut› humorem exspuant, in craticula igni lento exsiccabis, ita ne urantur. teres piper, ligusticum, cyperis, cuminum, liquamen et passo temperabis, cum hoc iure ofellas in caccabum mittis. cum coctae fuerint, levas et siccas, sine iure, piper asperso, et inferes. si pingues fuerint, cum surclas tollis cutem. potest et de abdomine huiusmodi ofellas facere.

2. Starters, Apician Style: Bone the pieces of meat, shape into rounds and bind with twigs then place in the oven. When browned, remove [from the oven] and to extract their juices dry them out on a gridiron over a slow fire, ensuring that the meat does not scorch. Pound pepper, lovage, cyperus and cumin. Blend with stock and passum. Place the meat pieces and the sauce in a pan. After cooking take out [the meat pieces], dry them and serve without sauce, sprinkled with pepper. Of the meat pieces should be fatty remove the skin prior to binding with twigs. You can also make this kind of starter from the belly of the animal.
For the modern Redaction see: Starters, Apician Style.

3. Ofellae aprogineo more: ex oleo, liquamine condiuntur, et mittitur eis condimentum, cum coctae fuerint. et super adicitur his, cum in foco sunt, conditura, et denuo bulliunt. piper tritum, condimentum, mel, liquamen, amulum, cum iam bulliunt. et sine liquamine et oleo elixantur, coquuntur et sic piper perfunduntur. ‹mittis› ius supra scriptum, et sic bulliunt.

3. Starters in the Manner of Wild Boar: Marinate [the meat pieces] in olive oil and liquamen. Add spices when they are cooked. While it is on the fire the [following] sauce is added and boil once again. Ground pepper, green herbs, honey and stock. Add starch [to thicken] when the sauce is boiling. Or, the pieces of meat may simply be boiled without the oil and liquamen, but sprinkled with pepper [instead]. Add the sauce described above and boil again.
For the modern Redaction see: Starters in the Manner of Wild Boar.

4. Aliter ofellae: recte friguntur ut paene assae reddantur. liquaminis summi cyathum, aquae cyathum, aceti cyathum, olei cyatha. simul mixtis et immissis in patellam fictilem, frigis et inferes.

4. Starters, Another Way: Fry [the meat pieces] carefully, so that they are almost cooked. Now take 50ml each of the best liquamen, water, vinegar and oil. Mix together. Put this [mixed with the meat pieces] into an earthenware dish. Fry and serve.
For the modern Redaction see: Starters, Another Way.

5. Aliter ofellas: in sartagine abundanti oenogaro. piper asparges et inferes.

5. Starters, Another Way: [Cook the pieces of meat] in a frying pan with plenty of wine sauce. Sprinkle with pepper and serve.
For the modern Redaction see: Starters, Another Way II.

6. Aliter ofellas: ofellae prius sale et cumino infusae in aquam recte friguntur.

6. Starters, Another Way: Soak pieces of meat in water, having sprinkled them beforehand with salt and cumin. Then fry them carefully.
For the modern Redaction see: Starters, Another Way III.

1. Assaturam: assam a furno simplicem salis plurimo conspersam cum melle inferes.

1. Roast Meat: Roasted plain in the oven and sprinkled with plenty of salt. Serve with honey.
For the modern Redaction see: Roast Meat.

2. Aliter assaturas: petroselini scripulos sex, laser scripulos sex, gingiberis scripulos sex, lauri bacas quinque, condimenti, laseris radicem scripulos sex, origani scripulos sex, cyperis scripulos sex, costi modice, pyrethri scripulos tres, apii seminis scripulos VI, piperis scripulos XII, liquaminis et olei quod sufficit.

2. Roast Meats, Another Way: Pound six scruples of parsley and six each of laser and ginger. Add five laurel berries, green herbs, six scruples each of laser root, of oregano and of cyperus, a little costmary, three scruples of pellitory, six scruples of celery seed, twelve scruples of pepper, and stock and olive oil to suffice.
For the modern Redaction see: Another Sauce for Roast Meat.

3. Aliter assaturas: myrtae siccae bacam extenteratam cum cumino, pipere, mel, liquamen, defrito et oleo teres, et fervefactum amulas. carnem elixam sale subassatam perfundis, piper aspargis et inferes.

3. Roast Meats, Another Way: Pound dried, de-seeded myrtle berries and mix with cumin, pepper, honey, liquamen, defritum and olive oil. Bring to a boil and thicken with starch. Boil the meat first, then roast with salt. Pour over the salt, sprinkle with pepper and serve.
For the modern Redaction see: Roast Meats, Another Way.

4. Aliter assaturas: piperis scripulos sex, ligusticum scripulos sex, petroselinum scripulos sex, apii semen scripulos VI, anethi scripulos sex, laseris radicem scripulos VI, asareos scripulos VI, pyrethri modice, cyperis scripulos VI, carei scripulos VI, cumini scripulos VI, gingiberis scripulos VI, liquaminis heminam, olei acetabulum.

4. Roast Meats, Another Way: [Pound] six scruples each of pepper, lovage, parsley, celery seed, aniseed, laser root and hazelwort. Add a little pellitory and six scruples each of cyperus, caraway, cumin and ginger. [Blend with] 300ml of stock and 75ml olive oil.
For the modern Redaction see: Roast Meats, Another Way.

5. Assaturas in collare: elixatur et infunditur in fretali piper, condimentum, mel, liquamen, et attorretur in clibano quousque coquatur. elixum vero collare, si voles, sine conditura assas, et siccum calidum perfundis.

5. Of Roast Neck: Boil and pour [a sauce of] pepper, green herbs, honey, liquamen into shallow pan [and add the boiled neck]. Then roast in the oven until done. However, you may wish to roast the boiled neck without condiments, [instead] pouring the hot sauce over the dry meat when cooked.
For the modern Redaction see: Of Roast Neck.

1. Assaturam: assam a furno simplicem salis plurimo conspersam cum melle inferes.

1. Sauce for All Boiled Meats: [Combine] pepper, lovage, rue, silphium, dried onion, wine, caroenum, honey, vinegar and a little olive oil. Dry [the boiled meat] wring out in a cloth [to remove excess liquid]. Pout the sauce over the boiled meats [and serve].
For the modern Redaction see: Sauce for All Boiled Meats.

2. Aliter assaturas: petroselini scripulos sex, laser scripulos sex, gingiberis scripulos sex, lauri bacas quinque, condimenti, laseris radicem scripulos sex, origani scripulos sex, cyperis scripulos sex, costi modice, pyrethri scripulos tres, apii seminis scripulos VI, piperis scripulos XII, liquaminis et olei quod sufficit.

2. Sauce for Boiled Meats: [Mix] pepper, parsley, liquamen, vinegar, dates, shallots and a little olive oil. Pour over [the meat] when the sauce is hot.
For the modern Redaction see: Sauce for Boiled Meats.

3. Aliter assaturas: myrtae siccae bacam extenteratam cum cumino, pipere, mel, liquamen, defrito et oleo teres, et fervefactum amulas. carnem elixam sale subassatam perfundis, piper aspargis et inferes.

3. Sauce for Boiled Meats: Combine pepper, dried rue, fennel seed, onion, dates, liquamen and olive oil
For the modern Redaction see: Sauce for Boiled Meats.

4. Aliter assaturas: piperis scripulos sex, ligusticum scripulos sex, petroselinum scripulos sex, apii semen scripulos VI, anethi scripulos sex, laseris radicem scripulos VI, asareos scripulos VI, pyrethri modice, cyperis scripulos VI, carei scripulos VI, cumini scripulos VI, gingiberis scripulos VI, liquaminis heminam, olei acetabulum.

4. White Sauce for Boiled Meats: [Combine] pepper, stock, wine, rue, onion, nuts spiced wine, a little bread to thicken and olive oil. Cook and pour the sauce [over boiled meats].
For the modern Redaction see: White Sauce for Boiled Meats.

5. Aliter ius candidum in elixam: piper, careum, ligusticum, thymum, origanum, cepulam, dactilum, mel, acetum, liquamen, oleum.

5. White Sauce for Boiled Meats, Another Way: [Combine] pepper, caraway, lovage, thyme, oregano, shallot, dates, honey, vinegar, liquamen and olive oil.
For the modern Redaction see: Another White Sauce for Boiled Meats.

6. In copadiis ius album: piper, cuminum, ligusticum, rutae semen, damascenas. infundis vinum, oenomeli et aceto temperabis. ‹agitabis› thymo et origano.

6. White Sauce for Choice Cuts: [Mix] pepper, cumin, lovage, rue seeds and Damascus plums. Pour wine [over them]. Blend with honeyed wine and vinegar. <Stir in> a little thyme and oregano
For the modern Redaction see: White Sauce for Choice Cuts.

7. Aliter ius candidum in copadiis: piper, thymum, cuminum, apii semen, feniculum, mentam, bacam myrtae, uvam passam. mulso temperas. agitabis ramo satureiae..

7. White Sauce for Choice Cuts, Another Way: [Mix] pepper, thyme, cumin, celery seed, fennel, mint, myrtle berry and raisins. Blend with honey wine. Stir the sauce with a sprig of savory.
For the modern Redaction see: White Sauce for Choice Cuts, Another Way.

8. Ius in copadiis: piper, ligusticum, careum, mentam, nardostachyum, folium, ovi vitellum, mel, mulsam, acetum, liquamen et oleum. agitabis satureia et porro, amulabis.

8. Sauce for Choice Cuts: [Blend] pepper, lovage, caraway, mint, spikenard, bayleaf, the yolk of an egg, honey, mulsum, vinegar, stock and olive oil. Stir with a bouquet garni of savory and chives. Thicken with starch.
For the modern Redaction see: Sauce for Choice Cuts.

9. Ius album in copadiis: piper, ligusticum, cuminum, apii semen, thymum, nucleos infusos, nuces infusas et purgatas, mel, acetum, liquamen et oleum.

9. White Sauce for Choice Cuts: [Combine] pepper, lovage, cumin, celery seeds, thyme, soaked pine kernels, soaked and blanched nuts, honey, vinegar, stock and olive oil.

For the modern Redaction see: White Sauce for Choice Cuts.

10. Ius in copadiis: piper, apii semen, careum, satureiam, cneci flos, cepulam, amygdala tosta, caryotam, liquamen, oleum, sinapis modicum. defrito coloras.

10. Sauce for Choice Cuts: [Mix] pepper, celery seeds, caraway, savory, saffron, shallots, toasted almonds, dates, stock, olive oil and a little mustard. Add defritum to colour.
For the modern Redaction see: Sauce for Choice Cuts.

11. Ius in copadiis: piper, ligusticum, petroselinum, cepulam, amygdala tosta, dactilum, mel, acetum, liquamen, defritum, oleum.

11. Sauce for Choice Cuts: [Mix] pepper, lovage, parsley, shallots, toasted almonds, dates, honey, vinegar, stock, defrutum and olive oil.
For the modern Redaction see: Sauce for Choice Cuts.

12. Ius in copadiis: ova dura incidis, piper, cuminum, petroselinum, porrum coctum, myrtae bacas, plusculum mel, acetum, liquamen, oleum.

12. Sauce for Choice Cuts: [Mix] chopped hard-boiled eggs, pepper, cumin, parsley, cooked leek, myrtle berries, a generous quantity of honey, vinegar, stock and olive oil.
For the modern Redaction see: Sauce for Choice Cuts.

13. <Ius> in elixam anethatum crudum: piper, anethi semen, mentam siccam, laseris radicem, suffundis acetum, adicies caryotam, mel, liquamen, sinapis modicum, defrito, oleo temperabis. et hoc in collari porcino.

13. Aniseed Marinade for Pork Delicacies: [Pound] pepper, aniseed, dried mint and laser root. Pour vinegar [over the spices]. Add dates, honey, stock and a little mustard. Blend with defrutum and olive oil. Use this also with neck of pork.

For the modern Redaction see: Aniseed Marinade for Pork Delicacies.

14. Ius in elixam allecatum: piper, ligusticum, careum, apii semen, thymum, cepulam, dactilum, allecem colatum. melle et vinum temperas. apium viridem incisum super aspargis, oleum mittis et inferes.

14. Fish-pickle Sauce for Boiled Meat: [Combine] pepper, lovage, caraway, celery seeds, thyme, shallots, dates and strained fish-sauce. Blend with honey and wine. Sprinkle chopped fresh green celery [over the sauce]. Add oil and serve.
For the modern Redaction see: Fish-pickle Sauce for Boiled Meat.

1. Ventrem porcinum bene exinanies, aceto et sale, postea aqua lavas, et sic hanc impensam imples: pulpam porcinam tunsam tritam, ita ut enerviata commisceas cerebella tria et ova cruda, cui nucleos infundis et piper integrum mittis et hoc iure temperas. teres piper, ligusticum, silphium, anesum, gingiber, rutae modicum, liquamen optimum et olei modicum. reples aqualiculum sic ut laxamentum habeat, ne dissiliat in coctura. surclas ambas et in ollam bullientem summittis. levas et pungis acu, ne crepet. eum ‹ad› dimidias coctum fuerit, levas et ad fumum suspendis ut coloretur. et denuo eum perelixabis, ut coqui possit, deinde liquamine mero oleo modico et cultello aperies et cum liquamine et ligustico adponis.

1. Take a pig's stomach and empty it scrupulously, first washing with a salt and vinegar mix and then with water. Then fill the stomach with the following ingredients: minced and pounded pork mixed with three brains with the membranes removed, raw eggs, nuts and peppercorns. Blend this forcemeat with a sauce made of the following ingredients: ground pepper, lovage, silphium, anise, ginger, a little rue, the best stock and a little olive oil. Fill the stomach with the forcemeat, taking care to leave a little empty space, lest the stomach burst during cooking. Bind up the two openings and plunge in a pot of boiling water. Lift out and prick with a needle, to ensure it does not burst. When half cooked, lift out and hang in woodsmoke to give it colour. Then boil again thoroughly until done, adding stock, wine and a little oil. Open with a knife and serve with liquamen an lovage.
For the modern Redaction see: Stuffed Pig's Stomach.

2. Ventrem ut tostum facias: in cantabro involve, postea in muriam mittis et sic coque.

2. Grilled Pig's Stomach: First roll in bran, soak in brine and then cook. ^[5]
For the modern Redaction see: Grilled Sterile Sow's Womb.

Lumbuli assi ita fiunt: aperiuntur in duas partes ita ut expansi sint, et aspergitur eis piper tritum, nuclei et coriandrum concisum, minutatim factum et semen feniculi tritum. deinde lumbuli recluduntur [assi] et consuuntur et involvuntur omento et sic praedurantur in oleo et liquamine, inde assantur in clibano vel craticula.

Small Roast Testicles [or Kidneys]: Cut them open, stretch them and stuff with ground pepper, pine kernels, finely-chopped coriander and ground fennel seed. Close the kidneys, and sew together. Wrap in caul fat then brown in olive oil and liquamen. Then roast in the oven, or on a small gridiron.
For the modern Redaction see: Small Roast Kidneys.

1. Pernam, ubi eam cum caricis plurimis elixaveris et tribus lauri foliis, detracta cute tessellatim incidis et melle complebis. deinde farinam oleo subactam contexes et ei corium reddis ut, cum farina cocta fuerit, eximas furno est et inferes.

1. Boil the ham with a generous quantity of dried figs and with three bayleaves. Take off the skin and make criss-cross cuts. Fill these with honey. Make a paste of flour and olive oil and completely cover the ham with this. When the crust has baked, remove the ham from the oven and serve as is.
For the modern Redaction see: Ham.

2. Pernae cocturam: ex aqua cum caricis cocta simpliciter, ut solet, inlata cum buccellis, caroeno vel condito. melius, si cum musteis.

2. Preparation of a Ham: Simply boil in water with dried figs, as is customary. Serve with bread pieces, caroenum, or spiced wine. Even better, serve with sweet wine cakes.
For the modern Redaction see: Preparation of a Ham.

3. Petasonem ex musteis: petasonem elixas cum bilibri hordei et caricis XXV. cum elixatus fuerit, decarnas et arvillam illius candenti vatillo uris et melle contingis. quod melius, missum in furnum, melle oblinas. cum coloraverit, mittis in caccabum passum, piper, fasciculum rutae, merum, temperas. cum fuerit temperatum, dimidium in petasonem perfundis et aliam partem piperati, buccellas musteorum fractas perfundis, cum sorbuerint quod mustei recusaverint, petasoni refundis.

3. Shoulder of Pork with Sweet Wine Cakes: Boil the shoulder of pork with 900g of barley and 25 dried figs. When it is done, take off the skin and scorch the fat on a red-hot brazier, before coating in honey. But, it is better to coat with honey and put in the oven to brown. In a saucepan mix passum, pepper, a small faggot of rue and unmixed wine. Pour half [of this sauce] over the shoulder of pork and the other half over pieces of sweet wine cake. When these are saturated pour any remaining sauce over the meat. [Heat the wine cakes through and serve with the meat.]
For the modern Redaction see: Shoulder of Pork with Sweet Wine Cakes.

4. Laridi coctura: tectum aqua cum multo anetho coques, oleum modicum distillabis et modicum salis.

4. Boiled Bacon. Cook covered in water and with plenty of dill. Sprinkle with a few drops of oil and a little salt.
For the modern Redaction see: Boiled Bacon.

1. Iecinera haedina vel agnina sic coques: aquam mulsam facies, et ova, partem lactis admiscis eis ut incisa iecinera sorbeant. coques ex oenogaro, piper asperso et inferes.

1. Liver of Kid Goat or Lamb: Make honey water and mix into it eggs and some milk. Make incisions in the liver and let it absorb [the liquid]. Then cook in wine sauce. Sprinkle with pepper and serve.
For the modern Redaction see: Liver of Kid Goat or Lamb.

2. Aliter [iecinera] in pulmonibus: ex lacte lavas pulmones et colas quod capere possunt, et infringis ova dua cruda, salis grana pauca, mellis ligulam, et simul commiscis et imples pulmones. elixas et concidis. teres piper, suffundis liquamen, passum, merum. pulmones confrigis et hoc oenogaro perfundis.

2. Another, of Lungs: Wash the lungs in milk and allow them to absorb as much as possible. [In a dish] break two eggs and add a few grains of salt and a spoonful of honey. Blend these ingredients and pour into the lungs. Boil the lungs, then cut them up. Pound pepper, stock, passum, and unmixed wine. Fry the lungs and pour this oenogarum [sauce] over them.
For the modern Redaction see: Another, of Lungs.

1. Dulcia domestica: palmulas vel dactilos excepto semine, nuce vel nucleis vel piper tritum infercies. sales foris contingis, frigis in melle cocto, et inferes.

1. Home-made Dessert: Take palms or dates with the stones removed and stuff them with nuts or pine kernels and pepper. Salt the dates on top and bottom, fry in cooked honey and serve.
For the modern Redaction see: Home-made dessert.

2. Aliter dulcia: musteos Afros optimos rades et in lacte infundis. cum biberint, in furnum mittis, ne arescant, modice. eximes eos calidos, melle perfundis, compungis ut bibant. piper aspargis et inferes.

2. Another Sweet: Strip off pieces of the best African must cake and immerse in milk. When they are saturated, bake them in the oven, but not for too long, lest they become too dry. [When hot] remove [from the oven] and pour honey over [them]. Prick them so that they absorb the honey. Sprinkle with pepper and serve.
For the modern Redaction see: Another Sweet.

3. Aliter dulcia: siligineos rasos frangis, et buccellas maiores facies. in lacte infundis, frigis [et] in oleo, mel superfundis et inferes.

3. Another Sweet: Remove the crusts from wheaten loaves and break the loaves into large pieces. Soak them in milk and fry in olive oil. Pour honey over them and serve.
For the modern Redaction see: Another Sweet.

4. Dulcia piperata: . . . mittis mel, merum, passum, rutam. eo mittis nucleos, nuces, alicam elixatam. concisas nuces avellanas tostas adicies, et inferes.

4. Peppered Sweets: . . . mix [pepper], honey, [chopped] nuts, passum and rue. To this add pine kernels and nuts, boiled spelt. [Bake], add chopped, toasted, filberts, and serve.
For the modern Redaction see: Peppered Sweets.

5. Aliter dulcia: piper, nucleos, mel, rutam et passum teres, cum lacte [et] tracta coques. coagulum coque cum modicis ovis. perfusum melle, aspersum inferes.

5. Another Sweet: Mix pepper, [chopped] nuts, honey, rue and passum. Cook in milk and pastry. Thicken with a little egg and bake. Pour honey over, sprinkle with pepper and serve.
For the modern Redaction see: Another Kind of Dessert.

6. Aliter dulcia: accipies similam, coques [et] in aqua calida, ita ut durissimam pultem facias, deinde in patellam expandis. cum refrixerit, concidis quasi dulcia et frigis in oleo optimo. levas, perfundis mel, piper aspargis et inferes. melius feceris, si lac pro aqua miseris.

6. Another Sweet: Take the best wheat flour and cook it in boiling water until a stiff paste results, then spread it on a plate [to cool]. When cold, cut into the shapes of sweetcakes and fry these in olive oil. Pour honey over them, sprinkle with pepper and serve. This is even better if you use milk instead of water.
For the modern Redaction see: Another Kind of Dessert.

7. Tyropatinam: accipies lac, adversus quod patinam aestimabis, temperabis lac cum melle quasi ad lactantia, ova quinque ad sextarium mittis, si ad heminam, ova tria. in lacte dissolvis ita ut unum corpus facias, in cumana colas et igni lento coques. cum duxerit ad se, piper adspargis et inferes.

7. Custard: Take sufficient milk for your pan, mix with honey, as if you were making milk-food. Then put in 5 eggs to 600ml or 3 eggs to 300ml. Work the eggs into the milk, so the mixture is smooth. Strain into an earthenware pot and cook over a slow fire. When the custard is firm, sprinkle with pepper and serve.
For the modern Redaction see: Baked Custard.

8. Ova spongia ex lacte: ova quattuor, lactis heminam, olei unciam in se dissolvis, ita ut unum corpus facias. in patellam subtilem adicies olei modicum, facies ut bulliat, et adicies impensam quam parasti. una parte cum fuerit coctum, in disco vertes, melle perfundis, piper adspargis et inferes.

8. Egg Sponge with Milk: Mix together four eggs, 300ml of milk and 30ml of oil. [Beat] until the mixture is smooth. Pour a little oil into a shallow pan and heat [until sizzling] then add the prepared mixture. When it is cooked on the bottom, turn out onto a round dish. Pour honey [over the top], sprinkle with pepper and serve.
For the modern Redaction see: Honey Omelette.

9 Melcas: cum piper et liquamen, vel sale, oleo et coriandro.

9. Cheese Sweetened with Honey: [Serve] with pepper and liquamen, or with salt, oil and coriander.

For the modern Redaction see: Cheese Sweetened with Honey.

1. Bulbos: oleo liquamine, aceto inferes, modico cumino adsperso.

1. Bulbs: Serve with olive oil, liquamen, vinegar and a light sprinkling of cumin.
For the modern Redaction see: Bulbs.

2. Aliter: bulbos tundis atque ex aqua coques, deinde oleo frigis. ius sic facies: thymum, puleium, piper, origanum, mel, acetum modice et, si placet, et modice liquamen. piper aspargis et inferes.

2. Another Way: Pound the bulbs and boil in water. Then fry in olive oil. Make the sauce [from the following ingredients] thyme, pennyroyal, pepper, oregano, honey, a little vinegar and, if you like, a little liquamen. Sprinkle with pepper and serve.
For the modern Redaction see: Bulbs, Another Way.

3. Aliter: bulbos elixos in pultarium pressos, mittis thymum, origanum, mel, acetum, defritum, caryotam, liquamen et oleum modice. piper adspargis et inferes. [Varro: si quid de bulbis dixi, «in aquam qui Veneris ostium quaerunt», deinde ut legitimis nuptiis in cena ponuntur, sed et cum nucleis pineis aut cum erucae suco et pipere.]

3. Another Way: Take boiled bulbs, press them [to remove excess liquid], and put into a dish. Add thyme, oregano, honey, vinegar, defritum, dates, stock, and a little olive oil. Sprinkle with pepper and serve.
For the modern Redaction see: Bulbs, Another Way.

4. Aliter: bulbos frictos oenogaro inferes.

4. Another Way: Serve fried onions in wine sauce.
For the modern Redaction see: Bulbs, Another Way.

1. Fungi farnei: elixi, calidi, exsiccati in garo, piper accipiuntur, ita ut piper cum liquamine teras.

1. Tree Mushrooms: Boil [in water]. Dry and serve hot with liquamen mixed with pepper.
For the modern Redaction see: Tree Mushrooms.

2. In fungis farneis: piper, caroenum, acetum et oleum.

2. [Sauce] for Tree Mushrooms: [Blend] pepper, caroenum, vinegar and oil.
For the modern Redaction see: [Sauce] for Tree Mushrooms.

3. Aliter fungi farnei: elixi ex sale, oleo, mero, coriandro conciso inferuntur.

3. Tree Mushrooms, Another Way: Boiled and served with salt, olive oil, wine and chopped coriander.
For the modern Redaction see: Tree Mushrooms, Another Way.

4. Boletos fungos: caroenum, fasciculum coriandri viridis. ubi ferbuerint, exempto fasciculo inferes.

4. Bolete Mushrooms: [Cook in] caroenum with a faggot of green coriander. When done, remove the coriander and serve.
For the modern Redaction see: Bolete Mushrooms.

5. Boletos aliter: calyculos eorum liquamine vel sale aspersos inferunt.

5. Boletes, Another Way: Take the caps of these mushrooms and serve with a sprinkling of liquamen and salt.
For the modern Redaction see: Boletes, Another Way.

6. Boletos aliter: thyrsos eorum concisos in patellam novam perfundis, addito pipere, ligustico, modico melle. liquamine temperabis. oleum modice.

6. Boletes, Another Way: Chop the stalks, place in a shallow dish. Add pepper, lovage, and a little honey. Blend with liquamen and a little olive oil.
For the modern Redaction see: Boletes, Another Way.

1. Tubera radis, elixas, sale aspergis, et surculo infiges. subassas, et mittes in caccabum oleum, liquamen, caroenum, vinum, piper et mel. cum ferbuerit, amulo obligas. tubera exornas et inferes.

1. [Truffles:] Peel the truffles, boil, sprinkle with salt place on skewers and grill lightly. Place in a pan olive oil, liquamen, caroenum, wine, pepper and honey. When it boils, thicken with starch. Arrange the truffles [on a dish] and serve [with the sauce].
For the modern Redaction see: Truffles.

2. Aliter tubera: elixas et, asperso sale, in surculis adfigis et subassas. et mittes in caccabum liquamen, oleum viridem, caroenum, vinum modice et piper confractum et mellis modicum, et ferveat. cum ferbuerit, amulo obligas, et tubera compunges, ut combibant illud. exornas. cum bene sorbuerint, inferes. si volueris, eadem tubera omento porcino involves et assabis et sic inferes.

2. Truffles, Another Way: Boil them, sprinkle with salt, put on skewers and grill lightly. In a saucepan, put stock, virgin olive oil, caroenum, a little wine and ground pepper and a little honey. Boil and thicken with starch. Prick the truffles so that they can absorb the sauce. Take out the skewers and remove when the truffles have absorbed as much of the liquid as possible. Serve. If you wish, you can cover the truffles in caul, grill, and serve thus.
For the modern Redaction see: Truffles, Another Way.

3. Aliter tubera: oenogarum, piper, ligusticum, coriandrum, rutam, liquamen, mel, vinum, oleum modice. calefacies.

3. Truffles, Another Way: Simmer in wine sauce, pepper, lovage, coriander, rue, stock, honey, wine and a little oil.
For the modern Redaction see: Truffles, Another Way.

4. Aliter tubera: piper, mentam, rutam, mel, oleum, vinum modicum. calefacies et inferes.

4. Truffles, Another Way: Simmer in pepper, mint, rue, honey, oil an a little wine. Serve.
For the modern Redaction see: Truffles, Another Way.

5. Aliter tubera: elixa cum porro, deinde sale, piper, coriandro conciso, mero, oleo modico inferes.

5. Truffles, Another Way: Boil with leeks and serve in [a sauce of] salt, pepper, chopped coriander and a little oil.
For the modern Redaction see: Truffles, Another Way.

6. Aliter tubera: piper, cuminum, silfi, mentam, apium, rutam, mel, acetum vel vinum, salem vel liquamen et oleum modice.

6. Truffles, Another Way: [Combine] pepper, cumin, silphium, mint, celery, rue, honey, vinegar or wine, salt or liquamen and a little olive oil.
For the modern Redaction see: Truffles, Another Way.

In colocasio: piper, cuminum, rutam, mel, liquamen, olei modicum. cum ferbuerit, amulo obligas.

For Taro^[3]: [Mix] pepper, cumin, rue, honey, liquamen and a little olive oil. When it has boiled, thicken with starch.
For the modern Redaction see: For Taro.

1. Cochleas lacte pastas: accipies cochleas, spongizabis, membranam tolles, ut possint prodire. adicies in vas lac et salem uno die, ceteris diebus [in] lac per se, et omni hora mundabis stercus. cum pastae fuerint, ut non possint se retrahere . . . et ex oleo friges. mittes oenogarum. similiter et pultae pasci possunt.

1. Milk-fed Snails: Take the snails and clean with a sponge. Remove the membrane so that they may emerge [from their shells]. For one day, place in a vessel with milk and salt, and then for a few days afterwards, only with milk, cleaning away the excrement every hour. When the snails are fattened to the point that they cannot get back into their shells, fry them in oil. Serve with wine sauce. Similarly, snails can be fattened on meat^{[4].
For the modern Redaction see: Milk-fed Snails.}

2. Cochleas: sale puro et oleo assabis cochleas. lasere, liquamine, pipere, oleo suffundis.

2. Snails: Grill the snails with pure salt and olive oil. Pour laser, liquamen, pepper and olive oil [over the snails].
For the modern Redaction see: Snails.

3. Cochleas assas: liquamine, pipere, cumino, suffundes assidue.

3. Roast Snails: Baste constantly with liquamen, pepper and cumin.
For the modern Redaction see: Roast Snails.

4. Aliter cochleas: viventes in lac siligineum infundes. ubi pastae fuerint, coques.

4. Snails, Another Way: Immerse live snails in milk and wheat flour. When they have fattened, cook.
For the modern Redaction see: Snails, Another Way.

1. Ova frixa: oenogarata.

1. Fried Eggs: [Fry them in] wine sauce.
For the modern Redaction see: Fried Eggs.

2. Ova elixa: liquamine, oleo, mero vel ex liquamine, pipere, lasere.

2. Boiled Eggs: [Serve with] liquamen, olive oil and unmixed wine, or liquamen, pepper and laser.
For the modern Redaction see: Boiled Eggs.

3. In ovis hapalis: piper, ligusticum, nucleos infusos. suffundes mel, acetum, liquamine temperabis.

3. Of Soft-boiled Eggs: [Dress with] pepper, lovage, soaked nuts, pine nuts, honey, vinegar and liquamen.
For the modern Redaction see: Of Soft-boiled Eggs.