1. Aper ita conditur: spongiatur, et sic aspergitur ei sal, cuminum tritum, et sic manet. alia die mittitur in furnum. cum coctus fuerit, perfunditur piper tritum, condimentum aprunum, mel, liquamen, caroenum et passum.

1. Wild Boar is Prepared Thus: Clean the meat with a sponge, sprinkle with salt and ground cumin and let it remain like this [over night]. The next day, place it in the oven. When it is cooked [pour over a sauce of] ground pepper, meat juices from the boar, honey, liquamen, caroenum and passum.
For the modern Redaction see: Roast Pork in Celery Seed Sauce.

2. Aliter in apro: aqua marina cum ramulis lauri aprum elixas quousque madescat. corium ei tolles. cum sale, sinape, aceto inferes.

2. Wild Boar, Another Way: Boil in sea water^[1] with a sprig of laurel until it is tender. Take off the skin. Serve with salt, mustard and vinegar
For the modern Redaction see: Wild Boar, Another Way.

3. Aliter in apro: teres piper, ligusticum, origanum, bacas myrtae extenteras, coriandrum, cepas, suffundes mel, vinum, liquamen, oleum modice, calefacies, amulo obligas. aprum in furno coctum perfundes. hoc et in omne genus carnis ferinae facies.

3. Wild Boar, Another Way: [Pound together] pepper, lovage, oregano, de-seeded myrtle berries, coriander and onions. Moisten with honey, wine, liquamen, a little olive oil. Heat and thicken with starch. Roast the boar in the oven and pour the sauce over it. This recipe will work for all kinds of wild game.
For the modern Redaction see: Wild Boar, Another Way II.

4. In aprum assum iura ferventia facies sic: piper, cuminum frictum, apii semen, mentam, thymum, satureiam, cneci flos, nucleos tostos vel amygdala tosta, mel, vinum, liquamen acetabulum, oleum modice.

4. Hot Sauce for Roast Wild Boar is Made Thus: [Combine] pepper, toasted cumin, celery seeds, mint, thyme, savory, saffron, toasted pine nuts or toasted almonds, honey, wine, 75ml liquamen, vinegar and a little olive oil. [Pour the sauce, hot, over the roasted meat and serve.]
For the modern Redaction see: Hot Sauce for Roast Wild Boar is Made Thus.

5. Aliter in aprum assum iura ferventia: piper, ligusticum, apii semen, mentam, thymum, nucleos tostos, vinum, acetum liquamen et oleum modice. cum ius simplex bullierit, tunc triturae globum mittes et agitas cepam et rutae fasciculos. si volueris pinguius facere, obliga, si vis, albo ovorum liquido, moves paulatim, aspargis piper tritum et inferes.

5. Hot Sauce for Roast Wild Boar, Another Way: [Mix] pepper, lovage, celery seeds, mint, thyme, toasted nuts, wine, vinegar, liquamen, and a little olive oil. When the juices from the wild boar are bubbling put in the ball of ground seasonings from the mortar, adding a bouquet of dried onion and rue. Stir. If you wish to make [the sauce] thicker gradually stir in the whites of egg. Sprinkle with ground pepper and serve.
For the modern Redaction see: Hot Sauce for Roast Wild Boar, Another Way.

6. Ius in aprum elixum: piper, ligusticum, cuminum, silfi, origanum, nucleos, caryotam, mel, sinape, acetum, liquamen et oleum.

6. Sauce for Boiled Wild Boar: [Combine] pepper, lovage, cumin, silphium, oregano, nuts, dates, honey, mustard, vinegar, liquamen and olive oil.
For the modern Redaction see: Sauce for Boiled Wild Boar.

7. Ius frigidum in aprum elixum: piper, careum, ligusticum, coriandri semen frictum, anethi semen, apii semen, thymum, origanum, cepulam, mel, acetum, sinape, liquamen, oleum.

7. Cold Sauce for Boiled Wild Boar: [Combine] pepper, caraway, lovage, toasted coriander seeds, aniseed, thyme, oregano, shallots, honey, vinegar, mustard, liquamen and olive oil.
For the modern Redaction see: Cold Sauce for Boiled Wild Boar.

8. Aliter ius frigidum in aprum elixum: piper, ligusticum, cuminum, anethi semen et thymum, origanum, silfi modicum, erucae semen plusculum, suffundes merum, condimenta viridia modica, cepam, ponticas vel amygdala fricta, dactilum, mel, acetum, merum modicum, coloras defrito, liquamen, oleum.

8. Cold Sauce for Boiled Wild Boar, Another Way: [Mix] pepper, lovage, cumin, aniseed and thyme, oregano, a little silphium, more of colewort seed, wine, a few green herbs, onions, Pontic hazelnuts or toasted almonds, dates, honey, vinegar, mustard, liquamen and oil.
For the modern Redaction see: Cold Sauce for Boiled Wild Boar, Another Way.

9. Aliter in apro: teres piper, ligusticum, origanum, apii semen, laseris radicem, cuminum, feniculi semen, rutam, liquamen, vinum, passum. facies ut ferveat. cum ferbuerit, amulo obligas. aprum intro foras ‹tanges› et inferes.

9. Wild Boar, Another Way: Pound pepper, lovage, oregano, celery seeds, laser root, cumin, fennel seed, rue, liquamen, wine and passum. Bring to a boil. When it boils, thicken with starch. Coat the boar inside and out with this sauce and serve.
For the modern Redaction see: Wild Boar, Another Way III.

10. Perna apruna ita impletur Terentina: per articulum pernae palum mittes ita ut cutem a carne separes, ut possit condimentum accipere per cornulum et universa impleatur. teres piper, bacam lauri, rutam. si volueris, laser adicies, liquamen optimum, caroenum et olei viridis guttas. cum impleta fuerit, constringitur illa pars, qua impleta est, ex lino et mittitur in zemam. elixatur in aqua marina cum lauri turionibus et anetho.

10. Filled Gammon of Wild Boar Terentine: With a knife, cut the meat carefully so as to separate the skin from the flesh, so that the meat can be completely covered by sauce poured from a little horn. Now grind pepper, laurel berry, and rue [in a mortar]. If you wish, add laser. Add the best stock, boiled wine, and [a few] drops of fresh olive oil. When it is stuffed [with the sauce] sew the opening through it was stuffed back into place and put the meat into a pan. Boil in sea water with tender shoots of laurel and anise.
For the modern Redaction see: Filled Gammon of Wild Boar Terentine.

1. Ius in cervum: teres piper, ligusticum, careum, origanum, apii semen, laseris radicem, feniculi semen, fricabis, suffundes liquamen, vinum, passum, oleum modice. cum ferbuerit, amulo obligas. cervum coctum intro foras tanges et inferes.

In platonem similiter et in omne genus venationis eadem conditura uteris.

1. Sauce for Venison: Mix pepper, lovage, caraway, oregano, celery seeds, laser root, fennel seeds and pound [in a mortar]. Pour over liquamen, wine, passum and a little oil. Bring to a boil. When it has boiled, thicken with starch. Coat the inside and outside of cooked stag [with this sauce] and serve.

This recipe may be used for all antlered deer and woodland game.
For the modern Redaction see: Sauce for Venison.

2. Aliter: cervum elixabis et subassabis. teres piper, ligusticum, careum, apii semen, suffundes mel, acetum, liquamen, oleum. calefactum amulo obligas et carnem perfundes.

2. Another: Boil the venison and roast it a little. Pound pepper, lovage, caraway, celery seed, and pour [over] honey, vinegar, stock and olive oil. When hot, thicken with starch. Pour over the venison [and serve].
For the modern Redaction see: Sauce for Venison, Another Way.

3. Ius in cervo: piper, ligusticum, cepulam, origanum, nucleos, caryotas, mel, liquamen, sinape, acetum, oleum.

3. Sauce for Venison: [Mix] pepper, lovage, shallots, oregano, nuts, dates, honey, liquamen, mustard, vinegar and olive oil. [Bring to a boil and pour over the meat.]
For the modern Redaction see: Sauce for Venison.

4. Cervinae conditura: piper, cuminum, condimentum, petroselinum, cepam, rutam, mel, liquamen, mentam, passum, caroenum et oleum modice. amulo obligas, cum iam bulliit.

4. Sauce for Venison: [Mix] pepper, cumin, green herbs, parsley, onions, rue, honey, stock, mint, passum, caroenum and a little olive oil. Bring to a boil and thicken with starch.
For the modern Redaction see: Sauce for Venison.

5. Iura ferventia in cervo: piper, ligusticum, petroselinum, cuminum, nucleos tostos aut amygdala. <suffundes> mel, acetum, vinum, oleum modice, liquamen, et agitabis.

5. Hot Sauce for Venison: [Combine] pepper, lovage, parsley, cumin and toasted pine nuts or almonds. <Pour over&ht; honey, vinegar, a little olive oil and stock then stir.
For the modern Redaction see: Hot Sauce for Venison.

6. Embamma in cervinam assam: piper, nardostachyum, folium, apii semen, cepam aridam, rutam viridem, mel, acetum, liquamen +adiectum+, caryotam, uvam passam et oleum,

6. Marinade for Roast Venison: [Mix] pepper, spikenard, bayleaf, celery seeds, dried onion, fresh rue, honey, vinegar, stock, dates, raisins and olive oil.
For the modern Redaction see: Marinade for Roast Venison.

7. Aliter in cervum assum iura ferventia: piper, ligusticum, petroselinum, damascena macerata, vinum, mel, acetum, liquamen, oleum modice. agitabis porro et acetum, liquamen, oleum modice. agitabis porro et satureia.

7. Another Hot Sauce for Roast Venison: [Combine] pepper, lovage, parsley, damsons soaked [in wine], wine, honey, vinegar, stock and a little olive oil. Stir with [a bunch of] carrots and savory. [Bring to a boil, pour over the meat and serve.]
For the modern Redaction see: Plum Sauce for Venison.

1. Ius in caprea: piper, ligusticum, careum, cuminum, petroselinum, rutae semen, mel, sinape, acetum, liquamen et oleum.

1. Sauce for Roebuck: [Combine] pepper, lovage, caraway, cumin, parsley, rue seeds, honey, mustard, vinegar, stock and olive oil.
For the modern Redaction see: Sauce for Roebuck.

2. Ius in caprea assa: piper, condimentum, rutam, cepam, mel, liquamen, passum, oleum modice. amulum iam bulliet.

2. Sauce for Roast Roebuck: [Mix] pepper, green herbs, rue, onion, honey, stock, passum and a little olive oil. Bring to a boil and [thicken with] starch.
For the modern Redaction see: Sauce for Roast Roebuck.

3. Aliter ius in caprea: piper, condimentum, petroselinum, origanum modicum, rutam, liquamen, mel, passum et olei modicum. amulo obligabis.

3. Sauce for Roebuck, Another Way: [Mix] pepper, green herbs, parsley, a little oregano, rue, stock, honey, passum and a little olive oil. Thicken with starch.
For the modern Redaction see: Sauce for Roebuck, Another Way.

1. Ius in ovifero fervens: piper, ligusticum, cuminum, mentam siccam, thymum, silfi, suffundes vino, adicies damascena macerata, mel, vinum, liquamen, acetum, passum ad colorem, oleum. agitabis fasciculo origani et mentae siccae.

1. Hot Sauce for Wild Sheep: [Mix] pepper, lovage, cumin, dried mint, thyme and silphium. Pour over wine, add damsons soaked [in wine], honey, wine, stock, vinegar, passum to colour and oil. Stir with a faggot of oregano and dried mint.
For the modern Redaction see: Hot Sauce for Wild Sheep.

2. Ius in venationibus omnibus elixis et assis: piperis scripulos VIII, rutam, ligusticum, apii semen, iuniperum, thymum, mentam aridam scripulos senos, pulei scripulos III. haec omnia ad levissimum pulverem rediges et in uno commisces et teres. adicies in vasculum melle quod satis erit, et his uteris cum oxygaro.

2. Sauce for all Kinds of Wild Game, Whether Boiled or Roasted: Take 1 1/3 tsp of pepper, 1 tsp each of rue, lovage, celery seeds, juniper [berries], thyme, and dried mint and 1/2 tsp of pennyroyal. Grind together until they become a fine powder. Place in a small vessel with a sufficient quantity of honey and serve with oxygarum.
For the modern Redaction see: Sauce for all Kinds of Wild Game.

3. Ius frigidum in ovifero: piper, ligusticum, thymum, cuminum frictum, nucleos tostos, mel, acetum, liquamen et oleum. piper aspergis.

3. Cold Sauce for Wild Sheep: [Mix] pepper, lovage, thyme, toasted cumin, toasted nuts, honey, vinegar, stock and oil. [Pour over the wild sheep], sprinkle with pepper [and serve].
For the modern Redaction see: Cold Sauce for Wild Sheep.

1. Vitellina fricta: piper, ligusticum, apii semen, cuminum, origanum, cepam siccam, uvam passam, mel, acetum, vinum, liquamen, oleum, defritum.

1. Fried Veal [Steaks, Cutlets or Fillets]: [Combine] pepper, lovage, celery seeds, cumin, oregano, dried onion, raisins, honey, vinegar, wine, stock, oil and defritum.
For the modern Redaction see: Fried Veal.

2. Vitulinam sive bubulam cum porris <vel> cydoneis vel cepis vel colocasiis: liquamen, piper, laser et olei modicum.

2. Veal or Beef with Leeks or Quinces or Onions or Taro: [Serve with] stock, pepper, laser and a little oil.
For the modern Redaction see: Veal or Beef with Leeks.

3. In vitulinam elixam: teres piper, ligusticum, careum, apii semen, suffundes mel, acetum, liquamen, oleum. calefacies, amulo obligas et carnem perfundes.

3. Sauce for Boiled Veal: Pound pepper, lovage, caraway and celery seeds [in a mortar]. Pour over honey, vinegar, liquamen and oil. Bring to a simmer and thicken with starch. Pour over [boiled] veal [and serve].
For the modern Redaction see: Boiled Veal.

4. Aliter in vitulina elixa: piper, ligusticum, feniculi semen, origanum, nucleos, caryotam, mel, acetum, liquamen, sinapi et oleum.

4. Sauce for Boiled Veal, Another Way: [Combine] pepper, lovage, fennel seeds, oregano, nuts, dates, honey, vinegar, liquamen, mustard and olive oil.
For the modern Redaction see: Sauce for Boiled Veal, Another Way.

1. Copadia haedina sive agnina: pipere, liquamine coques, cum faseolis faratariis, liquamine, pipere, lasere, cumino fricto, buccellas panis et oleo modico.

1. Choice Cuts of Kid or Lamb: Cook them with pepper and stock. Serve with [a sauce of] sliced green beans, stock, pepper, laser, toasted cumin, pieces of bread and a little olive oil.
For the modern Redaction see: Choice Cuts of Kid or Lamb.

2. Aliter haedinam sive agninam excaldatam: mittes in caccabum copadia. cepam, coriandrum minutum succides, teres piper, ligusticum, cuminum, liquamen, oleum, vinum. coques, exinanies in patina, amulo obligas.

2. Stew of Kid or Lamb: Place choice cuts of meat into a pan. Add onions, finely-chopped coriander, ground pepper, lovage, cumin, stock, olive oil and wine. Cook, transfer to a stewing dish and thicken with starch.
For the modern Redaction see: Stew of Kid or Lamb.

3. [Aliter haedinam sive agninam excaldatam] <agnina> a crudo trituram mortario accipere debet, caprina autem cum coquitur accipit trituram.

3. Stew of Kid or Lamb, Another Way: Prepare lamb meat with the seasonings [as above] before cooking. Goat meat, however, should receive the ground seasonings during cooking.
For the modern Redaction see: Stew of Kid or Lamb, Another Way.

4. Haedum sive agnum assum: [haedi cocturam:] ubi eum ex liquamine et oleo coxeris, incisum infundes in pipere, lasere, liquamine, oleo modice, et in craticula assabis. eodem iure continges. piper asparges et inferes.

4. Roast Kid or Lamb: Cook [the meat] in stock and olive oil. [When done,] score [the flesh] and pour over [a sauce of] pepper, laser, liquamen, a little oil. Roast over a gridiron and pour [more of] the same sauce over the meat. Sprinkle with pepper, and serve.
For the modern Redaction see: Roast Kid or Lamb.

5. Aliter haedum sive agnum assum: piperis semunciam, asareos scripulos VI, gingiberis modicum, petroselini scripulos VI, laseris modice, liquaminis optimi heminam, olei acetabulum.

5. Roast Kid or Lamb, Another Way: [Use] 15g of pepper, 1 tsp wild spikenard, a little ginger, 1 tsp of parsley, a little laser, 300ml of the best stock, and 75ml of olive oil.
For the modern Redaction see: Roast Kid or Lamb, Another Way.

6. Haedus sive agnus syringiatus [id est mammotestis]: exossatur diligenter a gula, sic ut uter fiat, et intestina eius integra exinaniantur, ita ut in caput intestina sufflentur, et per novissimam partem stercus exinanibitur. aqua lavantur diligenter et sic implentur admixto liquamine, et ab umeris consuitur et mittitur in clibanum. cum coctus fuerit, perfunditur ius bulliens: lacte, piper tritum, liquamen, caroenum, defritum modice, sic et oleum, et iam bullienti mittis amulum. vel certe mittitur in retiaculo vel in sportella et diligenter constringitur et bullienti zemae cum modico salis summittitur. cum bene illic tres undas bullierit, levatur, et denuo bullit cum humore supra scripto. bulliente conditura perfunditur.

6. Boned Suckling Kid or Lamb, Hollowed Out like a Shepherd's Pipe: Bone [the lamb or goat] carefully from the gullet, so that it becomes like a bag. Carefully empty the intestines by blowing into them from the head [end] so that the excrement will be emptied through the back passage. Wash carefully with water and fill with a mixture of [forcemeat] and stock. Sew up the animal [at the shoulders] and cook in the oven. When done, pour this sauce, boiling, over it: milk, ground pepper, stock, caroenum, a little defritum and olive oil. When [the sauce is] bubbling, add starch to thicken.
     Alternatively, put the animal into a net or basket bind it together carefully then lower into a vessel of boiling water, seasoned with a little salt. Cook it for a considerable time, until it has boiled up three times, take it out and then boil again in the sauce written above. It is served with the boiling sauce poured over [it].
For the modern Redaction see: Boned Suckling Kid or Lamb.

7. Aliter haedus sive agnus syringiatus: lactis sextarium unum, mellis unc. IV, piperis unc. I, salis modicum, laseris modicum. ius in +ipsius:+ oleum acetabulum, liquaminis acetabulum, mellis acetabulum, dactilos tritos octo, vini boni heminam, amulum modice.

7. Boned Suckling Kid or Lamb, Another Way: [Cook in] 600ml milk, 100ml honey, 30g pepper, a little salt and a little laser. For the sauce: 70ml liquamen, 70ml honey, 8 pounded dates, 300ml of good wine, a little starch to thicken.
For the modern Redaction see: Boned Suckling Kid or Lamb, Another Way.

8. Haedus sive agnus crudus: oleo, piper fricabis et asparges foris salem purum multo cum coriandri semen. in furnum mittis, assatum inferes.

8. [Seasoning for] Raw Kid or Lamb: Rub with olive oil and pepper, sprinkle the outside generously with pure salt mixed with coriander seeds. Put in the oven and serve [when] roasted.
For the modern Redaction see: Seasoning for Raw Kid or Lamb.

9. Haedum sive agnum Tarpeianum: antequam coquatur, ornatus consuitur. piper, rutam, satureiam, cepam, thymum modicum, et liquamine collues haedum, macerabis, ‹mittes› in furno, in patella quae oleum habeat. cum percoxerit, perfundes in patella impensam, teres satureiam, cepam, rutam, dactilos, liquamen, vinum, caroenum, oleum. cum bene duxerit impensam, in disco pones, piper asparges et inferes.

9. Kid or Lamb à la Tarpeius: Before cooking, prepare and sew up [the kid or lamb]. [Pound] pepper, rue, savory, onion, a little time and liquamen. Thoroughly moisten the [meat] in this and [set aside to] marinate. Place in a shallow pan with olive oil and cook in the oven until tender. When done, pour over the following mixture: pounded savory, onion, rue, dates, stock, wine, caroenum and oil. [Cook] until the sauce has thickened and then turn into a round dish. Sprinkle with pepper and serve.

For the modern Redaction see: Kid or Lamb à la Tarpeius.

10. Haedum sive agnum Parthicum: mittes in furnum. teres piper, rutam, cepam, satureiam, damascena enucleata, laseris modicum, vinum, liquamen, et oleum [vinum]. fervens colluitur in disco, ex aceto sumitur.

10. Parthian Kid or Lamb. Put [the meat] in the oven. [Pound] pepper, rue, onion, savory, pitted damsons, a little laser, wine, stock and olive oil. [Bring to a boil]. Place [the meat] on a platter and drench with the hot sauce. Serve with vinegar.
For the modern Redaction see: Parthian Kid or Lamb.

11. Haedum laureatum ex lacte: haedum curas, exossas, interanea eius cum coagulo tolles, lavas. adicies in mortarium piper, ligusticum, laseris radicem, bacas lauri duas, pyrethri modicum, cerebella duo vel tria. haec omnia teres, suffundes liquamen, temperabis ex sale. super trituram colas lactis sextarios duos, mellis ligulas duas. hac impensa intestina reples et super haedum componis in gyro, et omento <vel> charta cooperies, surclas. in caccabum vel patellam compones haedum, adicies liquamen, oleum, vinum. cum ad mediam cocturam venerit, teres <piper>, ligusticum, et ius de suo sibi suffundes. mittes defriti modicum, teres, reexinanies in caccabum. cum percoctus fuerit, exornas, amulo obligas et inferes.

11. Suckling Kid Crowned with Laurel and Milk [Sausage]: Prepare the kid, remove the intesitnes along with the stomach and wash. In a mortar, put pepper, lovage, laser root, two bay berries, and a little pellitory and tow or three brains. Pound together, add stock and flavour with salt. Strain 11l milk and 2 tablespoons of honey over these ingredients [and combine]. Stuff the intestines with this mixture and arrange them on the heat of the kid, in a ring. Cover with caul or papyrus and bind. Place in a shallow pan and cook in stock, olive oil and wine. When [the kid is] half cooked, pound pepper, lovage and pour over some of the cooking liquor [to make a sauce]. Add a little defrutum and mix thoroughly. Pour over the roast. When [the meat is] completely done remove the paper and bindings, thicken the sauce with starch and serve.
For the modern Redaction see: Suckling Kid Crowned with Laurel and Milk [Sausage].

1. Porcellum farsilem duobus generis: curas, a gutture extenteras, a cervice ornas. antequam praedures, subaperies auriculam sub cutem, mittes impensam Terentinam in vesicam bubulam et fistulam aviarii rostro vesicae alligabis, per quam exprimes in aurem quantum ceperit. postea charta praecludes et infiblabis et praeparabis aliam impensam. sic facies: teres piper, ligusticum, origanum, laseris radicem modicum, suffundes liquamen, adicies cerebella cocta, ova cruda, alicam coctam, ius de suo sibi, <si> fuerit, aucellas. nucleos, piper integrum, liquamine temperas. imples porcellum, charta obduras et fiblas. mittes in furnum. cum coctus fuerit, exornas, perunges et inferes.

1. Suckling Pig, Stuffed in Two Ways: Prepare [the pig]. Gut from the throat and hang by the neck. Before you brown it, open the skin under the ears. Put Terentine stuffing into an ox-bladder and affix a bird-keeper's pipe to the opening, through which you squeeze as much stuffing as possible into the pig's ear. After this, cover with papyrus and fasten securely. Prepare another stuffing, as follows: pound pepper, lovage, oregano and a little laser root. Pour [over] stock and add cooked brains, raw eggs, boiled spelt and pork gravy. If you have them, add the meats of small birds. Mix with nuts, peppercorns and liquamen. Stuff the suckling pig [with this mixture], cover the opening with papyrus and fasten [securely]. Put into the oven. When cooked, remove the papyrus, anoint [with olive oil] and serve.
For the modern Redaction see: Suckling Pig, Stuffed in Two Ways.

2. Aliter porcellum: salem, cuminum, laser.

2. Suckling Pig, Another Way: [Cook, seasoned with] salt, cumin and laser.
For the modern Redaction see: Suckling Pig, Another Way.

3. Porcellum liquaminatum: de porcello eicis utriculum, ita ut aliquae pulpae in eo remaneant. teres piper, ligusticum, origanum, suffundes liquamen, adicies unum cerebellum, ova duo, misces in se. porcellum praeduratum imples, fiblabis, in sportella ferventi ollae summittis. cocto fiblas tolles, ut ius ex ipso manare possit. piper aspersum inferes.

3. Suckling Pig in Sauce: Remove the entrails from the belly of the pig, doing so so that some of the offal is left in. Pound pepper, lovage and oregano [in a mortar]. Pour over stock, add a cooked brain and two eggs and blend thoroughly. Take the pig and boil a little to harden the skin. Stuff [the pig], fasten with clamps and lower in a basket into a pan of briskly-boiling water. When done, remove the clamps to allow the juices to run out. Sprinkle with pepper and serve.
For the modern Redaction see: Suckling Pig in Sauce.

4. Porcellum elixum farsilem: de porcello utriculum eicies, praeduras. teres piper, ligusticum, origanum, suffundes liquamen, cerebella cocta quod satis sit, similiter ova dissolves, liquamine temperabis, farcimina cocta integra praecides. sed ante porcellum praeduratum liquamine delavas, deinde imples, infiblas, in sportella ferventi ollae summittes. coctum spongizas sine pipere inferes.

4. Boiled, Stuffed, Suckling Pig: Disembowel the pig, then brown. Pound pepper, lovage and oregano [in a mortar]. Pour over stock, add sufficient cooked brains [for the size of the pig] and a similar quantity of eggs, then stir until combined. Blend with liquamen and sliced sausages that were cooked whole. First wash the suckling pig with liquamen, stuff it, bind with clamps and lower in a basket into a pan of briskly-boiling water. When cooked, wipe with a sponge and serve without pepper.
For the modern Redaction see: Boiled, Stuffed, Suckling Pig.

5. Porcellum assum tractomelinum: porcellum curatum a gutture extenteras, siccas. teres piperis unciam, mel, vinum, impones ut ferveat, tractam siccatam confringes et partibus caccabo permisces. agitabis surculo lauri viridis, tam diu coques, donec lenis fiat et impinguet. hac impensa porcellum imples, surculas, obduras charta, in furnum mittes, exornas et inferes.

5. Roast Suckling Pig with a Pastry and Honey Stuffing: Clean the pig, taking care to remove the internal organs [through] the neck. Dry [the pig]. Grind 30g of pepper with honey and wine and bring to the boil. Add to this, pieces of dried pastry and mix it with the ingredients in the [roasting] pan. Stir with a sprig of fresh bay. Let it simmer until it thickens and becomes smooth. Stuff the pig with this mixture, bind with skewers, cover tightly in papyrus and roast in the oven. [When done] remove the skewers and paper and serve.
For the modern Redaction see: Roast Suckling Pig with a Pastry and Honey Stuffing.

6. Porcellum lacte pastum elixum calidum iure frigido crudo Apiciano: adicies in mortarium piper, ligusticum, coriandri semen, mentam, rutam, fricabis, suffundes liquamen, adicies mel, vinum, et liquamine ‹temperabis›. porcellum elixum ferventem sabano mundo siccatum perfundes et inferes.

6. Boiled Suckling Pig, Fed on Milk, Served Hot with Cold Uncooked Apician Sauce: Put in a mortar, pepper, lovage, coriander seeds, mint and rue then bruise together. Pour over stock, add honey, wine and liquamen. <Blend.> Dry the boiled suckling pig, whilst still hot, with a linen cloth. Pour over the dressing and serve.
For the modern Redaction see: Boiled Suckling Pig, Fed on Milk.

7. Porcellum Vitellianum: porcellum ornas quasi aprum, sale asparges, in furno assas. adicies in mortarium piper, ligusticum, suffundes liquamen, vino et passo temperabis. in caccabo cum oleo pusillo ferveat. et porcellum assum iure asperges, ita ut sub cute ius recipiat.

7. Suckling Pig à la Vitellius: Dress the pig as you would wild boar, sprinkle with salt and roast in the oven. Put in a mortar pepper and lovage, moisten with stock and blend with wine and passum. Boil in a pan with a drop of olive oil. Pour this sauce over the roast pig, allowing it to penetrate under the skin. [Serve.]
For the modern Redaction see: Suckling Pig à la Vitellius.

8. Porcellum Flaccianum: porcellum ornas in modum apri, sale asperges et in furnum mittes. dum coquitur, adicies in mortarium piper, ligusticum, careum, apii semen, laseris radicem, rutam viridem, fricabis, suffundes liquamen, vino et passo temperabis. in caccabo cum olei modico ferveat. amulo obligas. porcellum coctum ab ossibus tanges, apii semen teres ita ut fiat pulvis, asperges et inferes.

8. Suckling Pig à la Flaccus: Prepare the suckling pig as you would a wild boar, sprinkle with salt and put in the oven [to roast]. Whilst it is cooking, place in a mortar pepper, lovage, caraway, celery seed, laser root and fresh rue and pound [together]. Pour over stock then mix in wine and passum. Heat in a pan with a little olive oil then thicken with starch. Coat all parts of the suckling pig [with this sauce]. Pound celery seed to a powder, sprinkle [over the pig] and serve.
For the modern Redaction see: Suckling Pig.

9. Porcellum laureatum: porcellum exossas, quasi oenogaratum ornas, praeduras. laurum viridem in medio franges satis, in furno assas, et mittes in mortarium piper, ligusticum, careum, apii semen, laseris radicem, bacas lauri. fricabis, suffundes liquamen, et vino et passo temperabis. adicies in caccabo cum olei modico, ut ferveat. obligas. porcellum lauro eximes et ius ab ossa tanges et inferes.

9. Suckling Pig Crowned with Bayleaves: Bone the suckling pig and prepare as you would for wine sauce. Cook [in the oven] until browned. Take enough fresh bayleaves, break in half and use to decorate the pig, roast in the oven. Put in a mortar, pepper, lovage, caraway, celery seeds, laser root and bay berries. Pound and moisten with stock and blend with wine and passum. Place in a pan with a little olive oil and bring to a boil. Thicken with starch. Remove the bayleaves from the cooked piglet, coat all over with the sauce and sere.
For the modern Redaction see: Suckling Pig Crowned with Bayleaves.

10. Frontinianum porcellum: exossas, praeduras, ornas. adicies in caccabum liquamen, vinum, obligas fasciculum porri, anethi, media coctura mittes defritum. coctum levas et siccum mittes. piper asparges et inferes.

10. Suckling Pig à la Fronto: Bone, brown [in the oven] and prepare [the piglet]. On a pan put stock, wine and a bouquet garni of leeks and aniseed. [Cook the piglet in this] and when half done add defritum. When cooked, wash and dry [the pig]. Sprinkle with pepper and serve.
For the modern Redaction see: Suckling Pig à la Fronto.

11. Porcellum oenococtum: porcellum praeduras, ornas. adicies in caccabum oleum, liquamen, vinum, aquam, obligas fasciculum porri, coriandri, media coctura colorabis defrito. adicies in mortarium piper, ligusticum, careum, origanum, apii semen, laseris radicem, fricabis, suffundes liquamen, ius de suo sibi, vino et passo temperabis, exinanies in caccabum, facies ut ferveat. cum ferbuerit, amulo obligas. porcellum compositum in patina perfundes, piper asparges et inferes.

11. Suckling Pig Stewed in Wine: Brown [the pig in the oven] and prepare. Put in the pan [with the pig] oil, stock, wine, water and a bouquet garni of leeks and coriander. When half-cooked add defrutum to colour. Put in a mortar pepper, lovage, caraway, oregano, celery seeds and laser root. Mix then pour over stock and pan juices [from the pig]. Blend with wine and passum. Pour [this sauce] into a pan and bring to a boil and when it boils thicken with starch. Arrange the stewed suckling pig on a serving dish and pour over the sauce. Serve sprinkled with pepper.
For the modern Redaction see: Suckling Pig Stewed in Wine.

12. Porcellum Celsinianum: ornas, infundes pipere, ruta, cepa, satureia sub cute suo et ova infundes per auriculam, et ex pipere, liquamine, vino modico in acetabulum temperas, et sumes.

12. Suckling Pig à la Celsinus^[3]: Prepare the suckling pig and season with a mixture of pepper, rue, onion and savory. Pour eggs into the ear. [Cook in] pepper, stock and a little wine (about 75ml) and serve.
For the modern Redaction see: Suckling Pig à la Celsinus.

13. Porcellum assum: teres piper, rutam, satureiam, cepam, ovorum coctorum media, liquamen, vinum, oleum, conditum. bulliat. conditura porcellum in boletari perfundes et inferes.

13. Roast Suckling Pig: Pound pepper, rue, savory, onion and the yolks of hard-boiled eggs [in a mortar]. Add stock, wine, oil and spiced wine. Boil. Serve the pig on a mushroom dish, drenched [in the sauce].
For the modern Redaction see: Roast Suckling Pig.

14. Porcellum hortulanum: porcellus hortulanus exossatur per gulam in modum utris. mittitur in eo pullus isiciatus particulatim concisus, turdi, ficetulae, isicia de pulpa sua, lucanicae, dactili exossati, fabriles bulbi, cochleae exemptae, malvae, betae, porri, apium, cauliculi elixi, coriandrum, piper integrum, nuclei, ova XV superinfunduntur, liquamen piperatum [ova mittantur tria]. et consuitur et praeduratur. in furno assatur. deinde a dorso scinditur, et iure hoc perfunditur. piper teritur, ruta, liquamen, passum, mel, oleum modicum. cum bullierit, amulum mittitur.

14. Suckling Pig Stuffed with Garden Vegetables: Bone [the suckling pig] by the throat, to leave [an empty] sack. Stuff it with: finely-chopped chicken forcemeat, thrushes, fig-peckers, forcemeat made from the pig offal, Lucanian sausages, pitted dates, smoke-dried bulbs, shelled snails, mallow leaves, beetroot, leeks, celery, boiled cabbages, coriander, peppercorns and nuts. Finally put in fifteen eggs and stock seasoned with pepper sauce. Sew up [the piglet], brown and roast in an oven. When done, split it open all away along the back and pour over it the following sauce: grind pepper, rue, stock, passum, honey and a little olive oil [in a mortar]. When it boils, thicken with starch.
For the modern Redaction see: Suckling Pig Stuffed with Garden Vegetables.

15. Ius frigidum in porcellum <elixum> ita facies [in elixum]: teres piper, careum, anethum, origanum modice, nucleos pineos, suffundes acetum, liquamen, caryotam, mel, sinape factum, superstillabis oleum, piper asparges et inferes.

15. Cold Sauce for [Boiled] Suckling Pig: Pound pepper, caraway, anise, a little oregano and pine nuts [in a mortar]. Pour over vinegar and liquamen. Add dates, honey, and prepared mustard. Pour drops of olive oil [over this sauce] and serve [poured over boiled suckling pig].
For the modern Redaction see: Cold Sauce for Boiled Suckling Pig.

16. Porcellum Traianum sic facies: exossas porcellum et aptabis sicuti oenococtum et ad fumum suspendes, et adpendeas, et quantum adpendeas, tantum salis in ollam mittes. et elixas ut coquatur, et siccum in lance inferes ‹pro› salso recente.

16. Suckling Pig à la Trajan is Made Thus: Bone and prepare as for Suckling Pig Stewed in Wine [11], and hang up in woodsmoke [to cure]. Weigh it and put its weight in salt into a deep pan. Cook [the cured suckling pig] in the boiling [salted] water. [When done] dry and serve in place of fresh saltfish.
For the modern Redaction see: Suckling Pig à la Trajan.

17. In porcello lactante: piperis unc. I, vini heminam, olei optimi acetabulum maius, liquaminis acetabulum, aceti acetabulum minus.

17. For a Very Young Piglet: Use 30g pepper, 300ml of wine, more than 75ml of the best olive oil, 75ml of stock, and slightly less than 75m of vinegar.
For the modern Redaction see: For a Very Young Piglet.

1. Leporem madidum: in aqua praecoquitur modice, deinde componitur in patina, coquendus oleo in furno, et, cum prope sit coctus, ex alio oleo. pertangito de conditura infra scripta: teres piper, <ligusticum,> satureiam, cepam, rutam, apii semen, liquamen, laser, vinum et modice olei. aliquotiens versatur, in ipsa percoquitur conditura.

1. Soaked Hare: Scald the hare briefly in water then place in a stewing dish and cook in olive oil in the oven. When it is nearly done, add some more olive oil. Then cover all parts of the hare with a sauce made from the ingredients written below: Pound pepper, <lovage,>, savory, onion, rue, celery seed, stock, laser, wine and a little olive oil. Roll [the hare] several times in this sauce [to coat]. Cook thoroughly in the sauce [and serve].
For the modern Redaction see: Soaked Hare.

2. Item aliam ad eum impensam: cum prope tolli debeat, teres piper, dactilum, laser, uvam passam, caroenum, liquamen, oleum. suffundes, et, cum bullierit, piper asparges et inferes.

2. The Same Thing, With Other Ingredients: When the hare is nearly ready to be taken out [of the oven] grind pepper, dates, laser, raisins, caroenum, stock and oil. Pour [over the hare] and when it has come to the boil, sprinkle with pepper and serve.
For the modern Redaction see: The Same Thing, With Other Ingredients.

3. Leporem farsum: nucleos integros, amygdala, nuces sive glandes concisas, piperis grana solida, pulpam de ipso lepore. et ovis fractis obligatur, de omento porcino >involutum assatur< in furno. sic iterum impensam facies: rutam, piper satis, cepam, satureiam, dactilos, liquamen, caroenum vel conditum, diu combulliat donec spisset, et sic perfunditur. sed lepus in piperato liquamine et lasere maneat.

3. Stuffed Hare: [For the stuffing combine:] whole [shelled] small nuts, almonds, chopped nuts or chestnuts, peppercorns and hare forcemeats. Bind with raw eggs. [Stuff the hare], wrap in pig's caul and roast in the oven. This is the sauce recipe: [combine] rue, sufficient pepper, onion, savory, dates, stock, caroenum or spiced honeyed wine. Boil these ingredients for sufficient time that they thicken and then pour [over the hare], which is served in this liquamen-pepper sauce.
For the modern Redaction see: Stuffed Hare.

4. Ius album in assum leporem: piper, ligusticum, cuminum, apii semen, ovi duri medium. trituram colligis et facies globum ex ea. in caccabulo coques liquamen, vinum, oleum, acetum modice, cepulam concisam, postea globulum condimentorum mittes et agitabis origano vel satureia. si opus fuerit, amulas.

4. Roast Hare in White Sauce: [Take] pepper, lovage, cumin, celery seeds and the yolk of a hard-boiled egg. Pound thoroughly and shape into a ball. In a small pan, simmer stock, wine, olive oil, a little vinegar and a shallot. Now put [in] the ball of seasoning and stir with a sprig of oregano or savory. If necessary thicken with starch. [Pour over the roasted hare and serve.]
For the modern Redaction see: Roast Hare in White Sauce.

5. Aliter in leporem: ex sanguine et iecinere et pulmonibus leporinis minutal: adicies in caccabum liquamen et oleum, cocturam, porrum et coriandrum minutatim concides, iecinera et pulmones in caccabum mittes. cum cocta fuerint, teres piper, cuminum, coriandrum, laseris radicem, mentam, rutam, puleium, suffundes acetum, adicies iecinera leporum et sanguinem, teres. ‹adicies› mel et ‹ius› de suo sibi, aceto temperabis, exinanies in caccabum, pulmones leporum minutatim concisos in eundem caccabum mittes, facies ut ferveat. cum ferbuerit, amulo obligas, piper asparges et inferes.

5. Hare's Blood, Liver and Lung Ragout: Put in a saucepan stock and olive oil, chopped leeks and coriander then add the liver and lungs. When they are cooked, take a mortar and pound pepper, cumin, coriander, laser root, mint, rue and pennyroyal. Moisten with liquamen and add honey, vinegar and the hare's liver and blood, pounded together. Empty into a saucepan, add the finely-chopped liver [and lungs] of the hare in the same pan, and bring to a boil. When it has boiled, thicken with starch, sprinkle with pepper and serve.
For the modern Redaction see: Hare's Blood, Liver and Lung Ragout.

6. Aliter leporem ex suo iure: leporem curas, exossas, ornas, mittes in caccabo, adicies oleum, liquamen, cocturam, fasciculum porri, coriandrum, anethum. dum coquitur, adicies in mortarium piper, ligusticum, cuminum, coriandri semen, laseris radicem, cepam aridam, mentam, rutam, apii semen, fricabis, suffundes liquamen, adicies mel, ius de suo sibi, defrito, aceto temperabis. facies ut ferveat. cum ferbuerit, amulo obligabis. exornas, ius perfundes, <piper> asparges et inferes.

6. Another, Hare in its Own Gravy: Clean, bone and dress the hare then put in a stewpan. Add olive oil, liquamen, reduced stock, coriander, anise, and a bouquet garni of chives. While this is cooking, add to a mortar pepper, lovage, cumin, coriander seeds, laser root, dried onion, mint, rue and celery seeds then pound [together]. Moisten with stock and add honey, pan juices, defritum and vinegar then blend. Bring the sauce to a boil and thicken with starch. Arrange the hare [on a serving dish] pour over the sauce, sprinkle with pepper and serve.
For the modern Redaction see: Another, Hare in its Own Gravy.

7. Leporem Passenianum: leporem curas, exossas, extensum ornas, suspendes ad fumum. cum coloraverit, facies ut dimidia coctura coquatur. levas, asparges salem, assas, oenogaro tanges, adicies in mortarium piper, ligusticum, fricabis, suffundes liquamen, vino et liquamine temperabis. in caccabum adicies oleum modicum, facies ut ferveat. cum ferbuerit, amulo obligas. leporem assum a dorso tangis, piper asparges et inferes.

7. Hare à la Passenius: Clean and bone the hare. Extend the legs [of the animal] and suspend in woodsmoke until it colours and is half done. Take out, sprinkle with salt, and roast, basting with wine sauce. While cooking, pound in a mortar pepper and lovage. Pour over these liquamen and blend with gravy [from the roast]. [Pour] into a pan with a little olive oil and bring to a boil. Thicken with starch. Pour [this sauce] onto the back of the roast hare, sprinkle with pepper and serve.
For the modern Redaction see: Hare à la Passenius.

8. Leporem isiciatum: eandem condituram condies pulpam, nucleos infusos admisces, omento teges vel charta, colliges lacinias et surcula.

8. Hare Forcemeat: Spice the minced meat of the hare with the same sauce [as above]. Combine with nuts that have been steeped [in must]. Wrap in caul or papyrus, bring the edges together and bind with twigs. [Roast.]
For the modern Redaction see: Hare Forcemeat.

9. Leporem farsilem: leporem curas, ornas, quadratum imponis. adicies in mortarium piper, ligusticum, origanum, suffundes liquamen, adicies iecinera gallinarum cocta, cerebella cocta, pulpam concisam, ova cruda tria, liquamine temperabis. omento teges et charta et surclas. lento igni subassas. adicies in mortarium piper, ligusticum, fricabis, suffundes liquamen, vino et liquamine temperabis, facies ut ferveat. cum ferbuerit, amulo obligas, et leporem subassatum perfundes. piper asparges et inferes.

9. Stuffed Hare: Clean and dress the hare then place on a roasting pan. Add to a mortar pepper, lovage, oregano. Pour stock over [these], and add cooked chicken, cooked brains and chopped meats. Then blend with three raw eggs and liquamen. [Use to stuff the hare] and wrap in caul fat and paper, bind together and roast over a slow fire. Bruise pepper and lovage in a mortar. Pour over liquamen, wine and juices from the roasting pan and bring to a boil. When boiling, thicken with starch and pour over the roast hare. Sprinkle with pepper and serve.

For the modern Redaction see: Stuffed Hare.

10. Aliter leporem elixum: ornas, adicies in lance oleum, liquamen, acetum, passum, cepam concides et rutam viridem, thymum subcultratum, et sic adpones.

10. Another, Boiled Hare: Prepare [and boil]. Add to the serving dish olive oil, stock, vinegar, passum, chopped onion and fresh rue, chopped thyme and thus serve.
For the modern Redaction see: Another, Boiled Hare.

11. Leporis conditura: teritur piper, ruta, cepula et iecur leporis, liquamen, caroenum, passum, olei modicum. amulum, cum bullit.

11. Seasoning for Hare: [In a mortar] pound pepper, rue, shallots and the hare's liver. Add liquamen, caroenum, passum and a little olive oil. Boil and thicken with starch.
For the modern Redaction see: Seasoning for Hare.

12. Leporem <pipere> sicco sparsum: et hunc praecondies sicut haedum Tarpeianum. antequam coquatur, ornatus suitur. piper, rutam, satureiam, cepam, thymum modicum, liquamine collues, postea in furnum, coques et impensa tali circumsparges: piperis semunciam, rutam, cepam, satureiam, dactilos IV, uvam passam. ius [tam] coloratum super vatillum: vinum, oleum, liquamen, caroenum. frequenter tangitur ut condituram suam omnem tollat, postea ex pipere sicco in disco sumitur.

12. Hare Sprinkled with Dry Pepper: Prepare the hare as for Kid à la Tarpeius. Before cooking, truss and sew it up. Marinate in pepper, rue, savory, onion, a little thyme and stock, then put in the oven. Cook and pour over it the following mixture: 15g pepper, rue, onion, savory, four dates [chopped], raisins, sauce coloured over the brazier, wine, olive oil, liquamen and caroenum. Baste [the hare] frequently so that it may absorb all the sauce. Afterwards sprinkle [the hare] with pepper and serve on a round dish.
For the modern Redaction see: Hare Sprinkled with Dry Pepper.

13. Aliter leporem conditum: coques ex vino, liquamine, aqua, sinapi modico, anetho, porro cum capillo suo. cum se coxerit, condies: piper, satureiam, cepae rotundum, dactilos, damascenae duo, vinum, liquamen, caroenum, olei modice. stringatur amulo, modicum bulliat. conditura lepus in patina perfunditur.

13. Another, Seasoned Hare: Cook [the hare] in wine, stock, water, a little mustard, anise and whole leeks. While it is cooking prepare [the following sauce]: pepper, savory, an onion ring, dates, two damsons. wine, stock, caroenum and a little oil. Thicken with starch and boil for a little while. Place the hare in a serving dish and pour over the sauce.

For the modern Redaction see: Another, Seasoned Hare.

Glires: isicio porcino, item pulpis ex omni membro glirium trito, cum pipere, nucleis, lasere, liquamine farcies glires, et sutos in tegula positos mittesin furnum aut farsos in clibano coques.

Dormice: Stuff with pork forcemeat, minced meat of whole dormouse, pepper, nuts, laser and stock. Sew closed [the openings], and put on a tile in the oven, or bake them, stuffed, in a clay oven.
For the modern Redaction see: Stuffed Dormouse.