1. Ius in locusta et cammari: indura cepam pallachanam concisam . . . e ius, piper, ligusticum, careum, cuminum, caryotam, mel, acetum, vinum, liquamen, oleum, defritum. hoc ius adicito sinapi in elixuris.

1. Sauce for Lobster and Crayfish: Brown chopped pallichanian onions . . . sauce, pepper, lovage, caraway, cumin, a date, honey, vinegar, wine, liquamen, olive oil and defritum. Add mustard to the sauce while it is still boiling.
For the modern Redaction see: Sauce for Lobster and Crayfish.

2. Locustas assas sic facies: aperiuntur locustae, ut assolet, cum testa sua et infunditur eis piperatum, coriandratum, et sic in craticula assantur. cum siccaverint, adicies ius in craticula quotiens siccaverint quousque assantur bene, inferes.

2. Roast Lobster is Made Thus: Open the lobsters, as is customary and leave them in their shells. Pour pepper and coriander sauce over them and roast on a grill. When they become dry, pour more sauce over [them]. Repeat as often as needed, until they are well roasted and serve.
For the modern Redaction see: Roast Lobster is Made Thus.

3. Locusta elixa cum cuminato: piper, ligusticum, petroselinum, mentam siccam, cuminum plusculum, mel, acetum, liquamen. si voles, folium et malabathrum addes.

3. Boiled Lobster with Cumin Sauce: Pepper, lovage, parsley, dried mint, more of cumin, honey, vinegar and liquamen. If you like, add spikenard and cinnamon.
For the modern Redaction see: Boiled Lobster with Cumin Sauce.

4. Aliter locusta: isicia de cauda eius sic facies: folium nocivum prius demes et elixas, deinde pulpam concides, cum liquamine, pipere et ovis isicia formabis.

4. Lobster, Another Way: Make lobster tail forcemeat balls thus: Remove the harmful flesh. Boil [the meat] and chop into small pieces. Then form into balls with liquamen, pepper and eggs.
For the modern Redaction see: Make Lobster Tail Forcemeat Balls Thus.

5. In locusta elixa: piper, cuminum, rutam, mel, acetum, liquamen et oleum.

5. [Sauce] for Boiled Lobster: Pepper, cumin, rue, honey, vinegar, stock and olive oil.
For the modern Redaction see: Sauce for Boiled Lobster.

6. Aliter in locusta: piper, ligusticum, cuminum, mentam, rutam, nucleos, mel, acetum, liquamen et vinum.

6. Another [Sauce] for Lobster: Pepper, lovage, cumin, mint, rue, nuts, honey, vinegar, stock and wine.
For the modern Redaction see: Another Sauce for Lobster.

1. In torpedine: teritur piper, ruta, cepula arida. mel, liquamen, passum, vinum modice, olei boni guttas. cum bullire coeperit, amulo obligas.

1. Of Ray: Grind pepper, rue and a small dried onion. Add honey, fish stock, passum, a little wine and drops of good quality olive oil. When it begins to boil, thicken with starch.
For the modern Redaction see: Of Ray.

2. In torpedine elixa: piper, ligusticum, petroselinum, mentam, origanum, ovi medium, mel, liquamen, passum, vinum, oleum. si voles, addes sinape, acetum. si calidum volueris, uvam passam addes.

2. [Sauce for] Boiled Ray: Pepper, lovage, parsley, mint, oregano, egg yolk, honey, liquamen, passum, wine and olive oil. If you like, add mustard and vinegar. If you want [to serve] it hot, add raisins.
For the modern Redaction see: Sauce for Boiled Ray.

1. In lolligine in patina: teres piper, rutam, mel modicum, liquamen, caroenum, olei guttas.

1. A Dish of Squid: Mix pepper, rue, a little honey, liquamen, caroenum and drops of olive oil.
For the modern Redaction see: A Dish of Squid.

2. In lolligine farsili: piper, ligusticum, coriandrum, apii semen, ovi vitellum, mel, acetum, liquamen, vinum et oleum. obligabis.

2. Stuffed Squid: Pepper, lovage, coriander, celery seeds, egg yolk, honey, vinegar, liquamen, wine and olive oil. Thicken.
For the modern Redaction see: Stuffed Squid.

1. In sepia farsili: piper, ligusticum, apii semen, careum, mel, liquamen, vinum, condimenta coctiva. calefacies, et sic aperies sepiam et perfundes.

1. [Sauce] for Stuffed Cuttlefish: [Combine] pepper, lovage, celery seeds, caraway, honey, liquamen, wine and cooking seasonings. Simmer and then open the cuttlefish and put [the sauce inside].
For the modern Redaction see: Sauce for Stuffed Cuttlefish.

2. Sic farcies eam sepiam coctam: cerebella elixa enerviata teres cum piper, cui commisces ova cruda quod satis erit, piper integrum, isicia minuta, et sic consues et in bullientem ollam mittes ita ut coire impensa possit.

2. Stuffed and Cooked Cuttlefish: Pound cooked brains, with the membranes removed and pepper. Mix with a sufficient number of raw eggs, peppercorns and small forcemeats. [Use to stuff the cuttlefish], sew up and plunge in a deep pan of boiling water so the stuffing can solidify.
For the modern Redaction see: Stuffed and Cooked Cuttlefish.

3. Sepias elixas a balineo: in frigidam missas . . . cum pipere, lasere, liquamine, nucleis. ova ‹addes› et condies ut voles.

3. Boiled Cuttlefish from the Tank: Put in cold water . . . with pepper, laser, liquamen and nuts, Add eggs and other seasonings, as you wish.
For the modern Redaction see: Boiled Cuttlefish from the Tank.

4. Aliter sepias: piper, ligusticum, cuminum, coriandrum viridem, mentam aridam, ovi vitellum, mel, liquamen, vinum, acetum et oleum modicum. et, ubi bullierit, amulo obligas.

4. Cuttlefish, Another Way: [Mix] pepper, lovage, cumin, fresh coriander, dried mint, egg yolks, honey, liquamen, wine, vinegar and a little olive oil [for the sauce]. When [it has] boiled, thicken with starch.
For the modern Redaction see: Cuttlefish, Another Way.

In polypo: pipere, liquamine, lasere. inferes.

Of Octopus: Serve with pepper, liquamen and laser.
For the modern Redaction see: Of Octopus.

In ostreis: piper, ligusticum, ovi vitellum, acetum, liquamen, oleum et vinum. si volueris, et mel addes.

Of Oysters: Pepper, lovage, egg yolks, vinegar, liquamen, olive oil and wine. If you wish, also add honey.
For the modern Redaction see: Of Oysters.

In omne genus conchyliorum: piper, ligusticum, petroselinum, mentam siccam, cuminum plusculum, mel, liquamen. si voles, folium et malabathrum addes.

For All Kinds of Shellfish: Pepper, lovage, parsley, dried mint, plenty of cumin, honey and liquamen. If you wish, also add some bayleaf and spikenard.
For the modern Redaction see: For All Kinds of Shellfish.

1. In echino: accipies pultarium novum, oleum modicum, liquamen, vinum dulce, piper minutum. facies ut ferveat. cum ferbuerit, in singulos echinos mittes, agitabis, ter bulliat. cum coxeris, piper asparges et inferes.

1. Of Sea Urchins: Take a fresh saucepan [and add] a little olive oil, stock, sweet wine, and finely-ground black pepper. Boil, then then add some to each sea urchin. Stirring repeatedly, allow to boil three times. Sprinkle with pepper and serve.
For the modern Redaction see: Of Sea Urchins.

2. Aliter <in> echino: piper, costum modice, mentam siccam, mulsum, liquamen, spicam Indicam et folium.

2. Sauce for Sea Urchin: [Use] pepper, a little costmary, dried mint, mulsum, liquamen, Indian spikenard and bayleaf.
For the modern Redaction see: Sauce for Sea Urchin.

3. Aliter <in> echino: solum mittes in aqua calida, coques, levas, in patella compones, addes folium, piper, mel, liquamen, olei modice, ova, et sic obligas. in thermospodio coques, piper asparges et inferes.

3. Sea Urchin, Another Way: Put the the sea urchin alone in hot water, cook, lift them out and arrange in a small pan. Add bayleaf, pepper, honey, liquamen, a little olive oil and eggs to thicken. Cook in a thermospodium. Sprinkle with pepper and serve.
For the modern Redaction see: Sea Urchin, Another Way.

4. In echino salso: echinum salsum cum liquamen optimum, caroeno, pipere, temperabis et adpones.

4. Salted Sea Urchins: Cook salted sea urchins in the finest quality fish stock and season with caroenum and pepper then serve.
For the modern Redaction see: Salted Sea Urchins.

5. Aliter: echinis salsis liquamen optimum admisces, et quasi recentes apparebunt, ita ut a balneo sumi possint.

5. Another: Mix the salted sea urchins with the best fish stock and they will appear to be fresh so that they can be eaten as one comes out of the bath.
For the modern Redaction see: Salted Sea Urchin, Another Way.

In mitulis: liquamen, porrum concisum, cuminum, passum, satureiam, vinum. mixta facies aquatius et ibi mitulos coques.

Of Mussels: Mix liquamen, copped leek, cumin, passum, savory and wine. Dilute the mixture with water and cook the mussels in this.
For the modern Redaction see: Of Mussels.

1. In sardis: sardam farsilem sic facere oportet: sarda exossatur, et teritur puleium, cuminum, piperis grana, menta, nuces, mel. impletur et consuitur. involvitur in charta et sic supra vaporem ignis in operculo componitur. conditur ex oleo, caroeno, allece.

1. Of Sardines: Stuffed sardines should be made thus: Bone the fish. Combine pennyroyal, cumin, peppercorns, mint, nuts and honey. Fill up [the sardines with this mix], tie them then roll up in papyrus leaf and steam in a covered pan. Season with olive oil, caroenum and allec.
For the modern Redaction see: Of Sardines.

2. Sarda ita fit: coquitur sarda et exossatur. teritur pipere, ligustico, thymo, origano, ruta, caryota, melle. et in vasculo ovis incisis ornatur impensa. vinum modice, acetum, defritum et oleum viridem.

2. Sardines are Prepared Thus: The sardines are cooked and boned. Mix pepper, lovage, thyme, oregano, rue, dates and honey. Stuff the sardines [with this] then place in a small dish and decorate with sliced, hard-boiled, eggs. [Dress with] a little wine, vinegar, defritum and extra-virgin olive oil.
For the modern Redaction see: Sardines are Prepared Thus.

3. Ius in sarda: piper, origanum, mentam, cepam, aceti modicum et oleum.

3. Sauce for Sardines: Pepper, oregano, mint, onion, a little vinegar and olive oil.
For the modern Redaction see: Sauce for Sardines.

4. Ius in sarda: piper, ligusticum, mentam aridam, cepam coctam, mel, acetum, oleum. perfundes, asperges ovis duris concisis.

4. Sauce for Sardines: Pepper, lovage, dried mint, cooked onion, honey, vinegar and olive oil. Pour over [the sardines] and garnish with sliced hard-boiled eggs.
For the modern Redaction see: Sauce for Sardines II.

5. Ius in cordula assa: piper, ligusticum, apii semen, mentam, rutam, caryotam, mel, acetum, vinum et oleum. convenit et in sarda.

5. Sauce for Baked Tuna Fry: Pepper, lovage, celery seed, mint, rue, dates, honey, vinegar, wine and olive oil. This [sauce] may also be used for sardines.
For the modern Redaction see: Sauce for Baked Tuna.

6. Ius in mugile salso: piper, ligusticum, cuminum, cepa, menta, ruta, calva, caryota, mel, acetum, sinape et oleum.

6. Sauce for Salted Grey Mullet: Pepper, lovage, cumin, onions, mint, rue, filbert nuts, dates, honey, vinegar, mustard and olive oil.
For the modern Redaction see: Sauce for Salted Grey Mullet.

7. Aliter ius in mugile salso: piper, origanum, erucam, mentam, rutam, calvam, caryotam, mel, oleum, acetum et sinape.

7. Another Sauce for Salted Grey Mullet: Pepper, oregano, colewort, mint, rue, filbert nuts, dates, honey, olive oil, vinegar and mustard.
For the modern Redaction see: Another Sauce for Salted Grey Mullet.

8. Ius in siluro, in pelamyde et in thynno salsis: piper, ligusticum, cuminum, cepam, mentam, rutam, calvam, caryotam, mel, acetum, sinape, oleum.

8. Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old: Pepper, lovage, cumin, onion, mint, rue, filbert nuts, dates, honey, vinegar, mustard and olive oil.
For the modern Redaction see: Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old.

9. Ius in mullo taricho: piper, rutam, cepam, dactilum, sinapi, trito commisces echino, oleo, et sic perfundes piscem frictum vel assatum.

9. Sauce for Salted Red Mullet: [Combine] pepper, rue, onion, dates and mustard. Mix with chopped sea urchin and olive oil. Pour this over fried or baked fish.
For the modern Redaction see: Sauce for Salted Red Mullet.

10. Salsum sine salso: iecur coques, teres, et mittes piper aut liquamen aut salem. addes oleum. iecur leporis aut haedi aut agni aut pulli, et, si volueris, in formella piscem formabis. oleum viridem supra adicies.

10. Saltfish without Saltfish: Cook and chop the liver of a hare, kid, lamb or chicken and mix with pepper and liquamen or salt. Add olive oil. If you wish, shape in a mould into the form of a fish. Sprinkle virgin olive oil over the top [and serve].
For the modern Redaction see: Saltfish without Saltfish.

11. Aliter vice salsi: cuminum, piper, liquamen teres, et passum modice vel caroenum et nuces tritas plurimas misces et simul conteres et ‹in› salsare defundes. oleum modice superstillabis et inferes.

11. Another Substitute for Saltfish: [Grind] cumin and pepper. Mix in liquamen, add a little passum or caroenum and mix with a large quantity of chopped nuts. Blend thoroughly then pour over the salted [livers]. Sprinkle over a few drops of olive oil and serve.
For the modern Redaction see: Another Substitute for Saltfish.

12. Aliter salsum sine salso: cuminum tantum quantum quinque digitis tollis, piperis ad dimidium eius et unam spicam alei purgatam teres, liquamen superfundes, oleum modice superstillabis. hoc aegrum stomachum valde reficit et digestionem facit.

12. Saltfish without Saltfish, Another Way: Take five fingers' worth of cumin, half of this quantity of pepper and one washed garlic clove. Mix thoroughly then pour liquamen over them. Sprinkle with a few drops of olive oil. This will restore an upset stomach very well and will aid digestion.

Embractum Baianum: ostreas minutas, sphondylos, urticas in caccabum mittes, nucleos tostos concisos, rutam, apium, piper, coriandrum, cuminum, passum , liquamen, caryotam, oleum.

Baian Stew: In a cooking pot, combine chopped oysters, mussels and sea anemones. Add chopped, toasted, nuts, rue, celery, pepper, coriander, cumin, passum, liquamen, dates and olive oil. [Cook together and serve.]
For the modern Redaction see: Baian Stew.