De Re Coquinaria

I.

Spiced Wine, a Marvel: Fifteen parts of honey are put into a bronze vessel into which two pints of wine have already been poured, so that during the cooking of the honey you boil down the wine; this is heated over a slow fire of dry wood and stirred with a stick. If it begins to boil over, it is checked with a sprinkle of wine; besides which, once the fire is drawn back, it settles of itself. When it has cooled, it is kindled again. This is done a second and a third time, and only then is it removed from the hearth and skimmed the next day. Then add four ounces of ground pepper, three scruples of mastic, one drachm each of spikenard leaf and saffron, and five date-stones roasted and finally softened in wine — the wine for this having first been poured in beforehand, in its own measure and proportion, so that the grinding may be smooth. When all this is ready, pour over it eighteen pints of mild wine. To finish it, two thousand coals will be wanted.

Honeyed Spiced Wine, the Lasting Kind, Served on a Journey to the Traveller: Put ground pepper with skimmed honey into a small cask in place of spiced wine, and at the moment of drinking add as much honey as is to be drunk, or mix in wine. But I would advise you to add a little wine to the honey-mixture.

Roman Wormwood Wine you will spice thus, according to the prescriptions of Camerinus, where genuine wormwood is wanting; in its place you will give a Theban ounce of cleaned Pontic wormwood and of turpentine resin, of mastic and of spikenard leaf three scruples, of costmary six scruples, of saffron three scruples, eighteen pints of any sort of wine. The bitterness calls for no coals.

Rose Wine you will make thus: thread together rose petals, with the white part removed, sewing them into little bundles, and steep as many as you can in wine, so that they lie in the wine for seven days. After seven days take the roses out of the wine and put in other fresh-sewn bundles in the same way, so that they rest in the wine for seven days, and take out the roses likewise. Do this a third time, take out the roses, strain the wine, and when you wish to use it for drinking, add honey and so complete the rose wine; only take care to put in roses dry of dew and of the best quality. In the same way as above you will make violet wine from violets, and temper it likewise with honey.

Rose Wine without Roses you will make thus: put green citron leaves into a palm-fibre basket and into a jar of new wine before it ferments, and after forty days take them out. When you have need, add honey and use it for rose wine.

Liburnian Oil you will make thus: into Spanish oil put elecampane and galingale and bay leaves not too old, all pounded, sifted, and reduced to a very fine powder, with roasted and ground salt; and for three days, or more, mix it carefully again and again. After this let it rest for a while, and everyone will think it Liburnian oil.

To Make a White Wine from a Dark One: put into a flask the lees made from beans, or the white of three eggs, and shake it for a very long time. If you add white salt and the ashes of the white vine, they do the same.

On Correcting Fish-Sauce: if fish-sauce has taken on a bad smell, fumigate an empty vessel turned upside down with bay and cypress, and pour the fish-sauce, first aired, into it. If it is too salty, add a pint of honey, stir with ears of corn, and you have corrected it; but fresh must does the same.

That Meat May Stay Fresh without Salt at Any Season: let fresh meat of whatever kind you wish be covered with honey, but let the vessel hang. And use it when you will. In winter this works better; in summer it will keep only a few days. You will do the same with cooked meat.

That Pork Rind or Beef, and Trotters, and Cooked Meat May Last Long: put them into mustard made with vinegar, salt, and honey, so that they are covered, and use them when you will. You will marvel at it.

To Make Salt Meat Sweet: you will make salt meat sweet if you first cook it in milk and afterwards in water.

That Fried Fish May Last Long: at the very moment they are fried and lifted out, they are doused with hot vinegar.

That Oysters May Last Long: wash the vessel with vinegar beforehand, line it with pitch, and arrange the oysters in it.

That You May Use an Ounce of Laser the Whole Year: put the laser into a roomy little glass jar with twenty pine kernels, and whenever you must use the laser, pound the kernels. Then, if you wish, you will sprinkle them as flavouring into your dishes, and only as many kernels as you took out are returned to the jar.

That Sweets Preserved in Honey May Last Long: take what the Greeks call pnion, make flour of it, and mix it with the honey at the time you are about to make the sweets.

To Make Bad Honey Good: you will make bad honey good for selling if you mix one part of the bad with two of the good.

To Test Whether Honey is Spoiled: pour elecampane into the honey and set it alight; if it is sound, it shines.

That Grapes May Be Kept Long: take grapes from the vine undamaged, boil river-water down to a third, and put it into a vessel into which you also put the grapes; pitch it and seal it with plaster, and have it set in a cold place where the sun has no access; and whenever you wish, you will find the grapes green. The water itself you may give to the sick in place of hydromel. And if you bury them in barley, you will find them undamaged.

That Apples and Pomegranates May Last Long: plunge them into hot boiling sea-water, lift them out at once, and hang them up.

That Quinces May Be Kept Long: choose quinces without blemish, with their twigs and fig leaves, store them in a vessel, pour over honey and reduced must, and you will keep them long.

That You May Keep Fresh Figs, Apples, Plums, Pears, and Cherries Long: gather them all carefully with their stalks and set them in honey, so that they do not touch one another.

That Citrons May Last Long: put a citron in a vessel and hang it in plaster.

That Mulberries May Last Long: make juice of mulberries, mix it with boiled must in a glass vessel, then put in the mulberries; you will keep them a long time.

That Green Vegetables May Be Kept Long: choose vegetables not quite ripe and store them in a pitched vessel.

That Turnips May Be Kept Long: first trim and arrange them, then mince them with myrtle berries, honey, and vinegar. Otherwise: temper mustard with honey, vinegar, and salt, and pour it over the arranged turnips.

That Truffles May Be Kept Long: truffles which the water has not spoiled you arrange in a vessel in layers, scattering dry sawdust between the layers; then seal with plaster and set in a cold place.

That Hard-Fleshed Peaches May Last Long: choose the best, put them in brine, take them out the next day, sponge them carefully, and lay them in a vessel; pour over salt, vinegar, and savory.

To Keep Green Olives, so that You May Make Oil at Any Season: olives taken from the tree you put into that liquid, and at any season they will be such as though just then plucked from the tree; and from them, if you wish, you may make green oil.

Damsons, dates, raisins, pomegranates: set all these in a dry place, lest they lose their scent and goodness.

Spiced Salts for Many Purposes: spiced salts good for digestion, for moving the bowels, and to prevent all diseases, plague, and chills from arising; and they are more agreeable than you would hope. Of common roasted salt one pound, of roasted sal ammoniac two pounds, of white pepper three ounces, of ginger two ounces, of ammi an ounce and a half, of thyme an ounce and a half, of celery seed an ounce and a half — but if you do not wish to add celery seed, put in three ounces of parsley — of oregano three ounces, of rocket seed an ounce and a half, of black pepper three ounces, of saffron one ounce, of Cretan hyssop two ounces, of spikenard leaf two ounces, of parsley two ounces, of dill two ounces.

Cumin Sauce for Oysters and Shellfish: pepper, lovage, parsley, dried mint, spikenard leaf, malabathrum, rather more cumin, honey, vinegar, and fish-sauce. Otherwise: pepper, lovage, parsley, dried mint, rather more cumin, honey, vinegar, fish-sauce.

Laser Sauce: dissolve Cyrenaic or Parthian laser in warm water, with fish-sauce tempered with vinegar; or pepper, parsley, dried mint, laser root, honey, vinegar, fish-sauce. Otherwise: pepper, caraway, dill, parsley, dried mint, silphium, spikenard leaf, malabathrum, Indian spikenard, a little costmary, honey, vinegar, fish-sauce.

Fish-Sauce and Wine for Truffles: pepper, lovage, coriander, rue, fish-sauce, honey, and a little oil. Otherwise: thyme, savory, pepper, lovage, honey, fish-sauce, and oil.

Digestive Relish: of cumin two ounces, of ginger one ounce, of green rue one ounce, of natron six scruples, of plump dates twelve scruples, of pepper one ounce, of honey nine ounces. Steep Ethiopian, Syrian, or Libyan cumin in vinegar, dry it, and so pound it; afterward bind it together with honey, and when you have need, use it with vinegar-sauce.

Hypotrima: pepper, lovage, dry mint, pine kernels, raisins, dates, sweet cheese, honey, vinegar, fish-sauce, wine, oil, reduced must or boiled must.

Digestive Vinegar-Sauce: of pepper half an ounce, of Gallic hartwort three scruples, of cardamom six scruples, of cumin six scruples, of spikenard leaf one scruple, of dry mint six scruples — pounded and sifted, gather together with honey, and when there is need add fish-sauce and vinegar. Otherwise: of pepper one ounce, of parsley, caraway, and lovage one ounce each; they are gathered together with honey, and when there is need you add fish-sauce and vinegar.

Mortar-Sauce: mint, rue, coriander, fennel, all green, lovage, pepper, honey, fish-sauce. If there is need, add vinegar.

Here begins the Sarcoptes of Apicius Caelius.

II.

Forcemeats from the sea are made of prawns and lobsters, of squid, of cuttlefish, of crayfish. You will season the forcemeat with pepper, lovage, cumin, and laser root.

Forcemeat of Squid: with the tentacles removed, pound the flesh on a board, as is usual, and in a mortar with fish-sauce work it carefully; and then the forcemeats are shaped.

Forcemeat of Shrimps or Large Prawns: the prawns or shrimps are taken from their shells and pounded in a mortar with pepper and the best fish-sauce. The forcemeats are shaped from the flesh.

Caul-Wrapped Patties are made thus: roast a pig's liver and remove its sinews. But first pound pepper, rue, and fish-sauce, then put the liver on top, pound it, and mix it; then, like the meat, each portion is wrapped in caul and in bay leaves, and they are hung in the smoke as long as you please. When you wish to eat, take them from the smoke and roast them again.

And a Sicilian Dish: put into a mortar pepper, lovage, oregano; grind, moisten with fish-sauce, add cooked brains — grind them carefully, so that they have no splinters — add five eggs and dissolve them well, so that you make a single body; temper with fish-sauce, empty into a bronze pan, and cook. When it is cooked, turn it out onto a clean board and cut it into dice. Put into a mortar pepper, lovage, oregano; grind them together and mix. Into a pot. Make it boil. When it has boiled, break in the pasta sheet to bind it. Stir and empty into a serving-dish. Sprinkle pepper and serve.

Forcemeat of Sea-Urchins' Spines: boil the spines, pound them, and remove their gristle; then with them pound boiled spelt-grits and eggs, with pepper. In caul. You will roast it, douse it with wine-and-fish-sauce, and serve it for forcemeat.

Caul-Wrapped Forcemeat: pound minced flesh with the marrow of fine wheat soaked in wine, pepper, fish-sauce; and if you like, pound in with it also a softened myrtle berry. Shape small forcemeats, with pine kernels and pepper set inside, wrap them in caul and roast them lightly, with fish-sauce and oil.

Stuffed Forcemeat: take fresh pheasant fat, sear it, and make dice of it with pepper, fish-sauce, boiled must. Enclose them in the forcemeat, cook in water-and-fish-sauce, and serve.

Forcemeat in Water-and-Fish-Sauce you will make thus: pound pepper, lovage, a very little pellitory; moisten with fish-sauce, with cistern-water as it serves, empty into a pot, and set it with the forcemeat over the heat of the fire; let it grow warm, and so serve it to be supped up.

Forcemeat of Chicken: of best oil one pound, of fish-sauce a quarter-pint, of pepper half an ounce.

Otherwise, of Chicken: pound thirty-one grains of pepper, add a cupful of the best fish-sauce, and of boiled must — while there is room — as much again from the pheasants; likewise a third part of the same; of water six measures. Add it and set it over the heat of the fire.

Plain Forcemeat: to one small cup of fish-sauce add seven of water, a little green celery, and a spoonful of ground pepper. Cook the little forcemeats. And if you mean to give it to loosen the bowels, add the lees of spiced wine in water-and-fish-sauce.

Forcemeats of Peacock take the first place, provided they are made fried, so that they overcome the toughness; second place is held by those of rabbit; the fourth place by those of chicken; and the fifth by those of tender sucking-pig.

Forcemeat in Plenty, from a Borrowed Recipe, you will make thus: pound pepper, lovage, oregano, a little silphium, a very little ginger, a little honey; temper with fish-sauce, mix, and add over the forcemeats. Make it boil. When it has boiled well, bind it with thick starch and serve it to be supped up.

Starch, Otherwise: pound pepper soaked the day before, to which you moisten with fish-sauce again and again, so that you make a well-ground, muddy peppered mixture; to this you mix the reduction made of quinces, which the Romans call "colour," and then you add starch dissolved or rice-juice; and over a slow fire you let the starched sauce boil.

Otherwise: smooth small bones. Skim them, then put into a pot leeks, dill, salt. When they are cooked, add pepper, celery seed, then steeped barley-meal; pound, add fish-sauce and raisin-wine or reduced must. Mix all and serve with the forcemeats.

Apoderinum you will make thus: with boiled spelt-grits, with pine kernels and almonds blanched, soaked in water, and washed with silversmith's chalk, so that they are brought together to a like whiteness, mix in cumin and ammi, raisins, boiled must or raisin-wine; sprinkle crushed nuts over the top and serve it in a serving-dish.

Forcemeat-Stuffed Wombs are made thus: ground pepper and cumin, two short heads of leek trimmed to the tender part, rue, fish-sauce, are mixed with well-pounded and worked flesh, ground again with the same ingredients so that they can be combined; put in grains of pepper and pine kernels, and press it into a well-washed womb. And so they are cooked in equal parts of oil and fish-sauce, with a little bundle of leeks and dill.

Black-Pudding you will make thus: with the yolks of six cooked eggs, chopped pine kernels, chopped onion and leek, mix raw blood with finely ground pepper. And so stuff the gut. Add fish-sauce and wine, and so cook it.

Lucanian Sausages likewise, as written above. Pepper is ground, with cumin, savory, rue, parsley, condiment, bay berries, fish-sauce; and well-pounded flesh is mixed in, so that it is once more well worked with the same ground mixture and with fish-sauce. With whole pepper added, and abundant fat and pine kernels, stuff it into a very thin gut, and so it is hung in the smoke.

Stuffed Guts: pound eggs and brains, pine kernels, pepper, fish-sauce, a little laser, and with these fill the gut. Boil it, afterward roast it, and serve.

Otherwise: take cooked and pounded spelt-grits with flesh minced and pounded together, with pepper, fish-sauce, and pine kernels; stuff the gut, boil it, then roast it with cumin and salt, and serve with mustard; or serve it sliced thus on a dish.

Otherwise: cleanse spelt-grits and boil them with the juice of the gut and finely chopped white of leek. Take out the boiled mixture, chop the fat and pieces of flesh, and mix all together. Pound pepper, lovage, three eggs; mix all these in a mortar with pine kernels and whole pepper, and moisten with fish-sauce. Fill the gut, boil it, and roast it lightly; or serve it merely boiled.

Otherwise, Forcemeat Rings: fill the gut with forcemeat stuffing and make a round ring. Smoke it. When it has taken colour, roast it lightly, garnish it, douse it with fish-sauce dregs and wine, but add cumin.

Here begins the Garden Book of Apicius Caelius.

III.

That Every Green Vegetable May Become Emerald-Bright: every green vegetable will be emerald-bright if it is cooked with natron.

A Relish for the Bowels: small beets and well-rested leeks you will boil and arrange in a pan. Pound pepper, cumin, moisten with fish-sauce and raisin-wine, so that there may be a certain sweetness. Make it boil; when it has boiled, serve. Likewise put polypody into warm water, and when it has softened, scrape it and put it minced into the heated pan with pepper and ground cumin, and use it.

Otherwise, for the Bowels: have the bottoms of the beet plants wiped clean, but not washed; scatter black pepper among them, in the middle, tie them up, and put in each bundle; and when you have cooked them in water, season the pan, and scatter over the same raisin-wine or reduced must and cumin and a little oil. When it has boiled, grind polypody and bits of nut with fish-sauce, pour boiling into the pan, and cover it. Set it down at once and use it.

Otherwise, Beets after the Manner of Varro. Varro: "Beets, but the dark sort, boiled down in honey-wine with a little salt and oil, or with salt and oil cooked in themselves, make a broth to be drunk." Better still, if a chicken has been boiled down in it.

Otherwise, for the Bowels: wash green celery with its roots and dry it in the sun; then boil it together with the white of leeks in a new pot, so that the water boils down to a third. Afterward pound pepper, fish-sauce, and a little moistening of honey; temper, and strain the water of the boiled celery into the mortar, and pour it over the celery. When it has once boiled, set it aside; and if you please, add celery.

Asparagus: cook the asparagus, then plunge it again into hot water; you will make it firmer.

Gourds: cook the gourds, press them, and arrange them in a pan. Put into a mortar pepper and cumin, a little silphium, a little rue; temper with fish-sauce and vinegar, and add a little reduced must to give it colour. Empty the sauce into the pan. When it has boiled a second and a third time, set it down and scatter ground pepper.

Otherwise, Gourds with the Sauce of Egyptian Beans: cook the gourds in equal parts after the manner of Egyptian beans. Pound pepper, cumin, rue; moisten with vinegar and fish-sauce, temper. Into a pot, to which you also add the gourds cut up and pressed. Put them into the sauce to boil. Bind with starch, scatter pepper, and serve.

Gourds in the Alexandrian Manner: press the boiled gourds, scatter salt, and arrange them in a pan. Pound pepper, cumin, coriander seed, green mint, laser root; moisten with vinegar, add dates and pine kernels; pound with honey, vinegar, fish-sauce, reduced must, and oil; temper, and pour over the gourds. When they have boiled, scatter pepper and serve.

Otherwise, Gourds: also boiled, with fish-sauce, oil, and unmixed wine.

Otherwise, Gourds: fried, with plain wine-and-fish-sauce, and pepper.

Otherwise, Gourds: arrange the boiled and fried ones in a pan, pour cumin-sauce over them, add a little oil, make them boil, and serve.

Otherwise, Fried Gourds: ground pepper, lovage, cumin, oregano, onion, wine, fish-sauce, and oil. Bind with starch, into a pan, and serve.

Otherwise, Gourds with Hen: hard-fleshed peaches, truffles, pepper, caraway, cumin, silphium, green seasonings — mint, celery, coriander, pennyroyal — dates, honey, wine, fish-sauce, oil, vinegar.

Citron: mountain hartwort, silphium, dry mint, vinegar, fish-sauce.

Cucumbers: peeled cucumbers either with fish-sauce or with wine-and-fish-sauce. You will find them without belching and heaviness, and more tender.

Otherwise, Cucumbers: peel and boil them with boiled brains, cumin and honey, a little celery seed, fish-sauce, and oil; bind with eggs. Scatter pepper and serve.

Otherwise, Cucumbers: pepper, pennyroyal, honey or raisin-wine, fish-sauce and vinegar; sometimes silphium too is added.

Pumpkins and Melons: pepper, pennyroyal, honey or raisin-wine, fish-sauce, vinegar; sometimes silphium too is added.

Mallows: smaller mallows from the seed, with fish-sauce and oil, vinegar; larger mallows of that seed, pepper with fish-sauce, boiled must or raisin-wine.

Cabbage-Shoots and Cabbages. Shoots: cumin, salt, old wine, and oil if you wish; pepper, lovage, mint, rue, coriander, fish-sauce, wine, oil.

Otherwise: halve the boiled cabbages, sow the top of the leaves with coriander, onion, cumin, pepper, raisin-wine or reduced must, and a little oil.

Otherwise: cabbages roasted and arranged in a pan are seasoned with fish-sauce, oil, unmixed wine, and cumin; over them scatter leek, cumin, green coriander, cut small.

Otherwise: cabbages seasoned as above, cooked with boiled leeks.

Otherwise: season the cabbages as above, mix in green olives, and let them boil once.

Otherwise, Cabbages: season as above; pour over boiled spelt-grits with pine kernels and raisins; scatter leeks over them.

Leeks: to make ripe leeks, make a fistful of salt, water, and oil mixed; cook them there and take them out. With oil, fish-sauce, unmixed wine, and serve.

Otherwise: cover the leeks with cabbage leaves and cook them in the coals, as above, and serve.

Otherwise: leeks cooked in a bath, as above, and serve.

Otherwise, Leeks: if they have been boiled in water, mix into the unseasoned bath the greater part of the seasoning in which you mean to eat them.

Beets: chop them, and leek, coriander, cumin, raisins; and put everything into the marrow; tie it up, and so serve with fish-sauce, oil, and vinegar.

Otherwise, Boiled Beets: served well with mustard, a little oil, and vinegar.

Pot-Herbs: pot-herbs gathered by hand into a bundle are served well with fish-sauce, oil, and unmixed wine; or in a pan with pepper, cumin, mastic berries.

Nettles: take the female nettle, against sickness, when the sun is in Aries, if you wish.

Endive and Lettuce: endive with fish-sauce and a little oil; eat it with chopped onion against flatulence in spring; in winter endive with a sweet-sour sauce, or with honey and sharp vinegar.

Lettuces with relish, vinegar, and a little fish-sauce, for digestion and against flatulence.

And That Lettuces May Not Harm: of cumin two ounces, of ginger one ounce, of green rue one ounce, of plump dates twelve scruples, of pepper one ounce, of honey nine ounces. Steep Ethiopian, Syrian, or Libyan cumin in vinegar; when it has dried, pound it; and afterward gather all together with honey, when there is need. Mix half a spoonful with fish-sauce and a little vinegar; or after dinner take half a spoonful.

Cardoons with fish-sauce, oil, and chopped eggs. Otherwise, Cardoons: pound rue, mint, coriander, fennel, all green, add pepper, lovage, honey, fish-sauce, and oil. Otherwise, Boiled Cardoons: pepper, cumin, fish-sauce, and oil.

Sea-Urchins or Mushrooms: sea-urchins fried with plain wine-and-fish-sauce. Otherwise: sea-urchins boiled with salt, oil, unmixed wine, chopped green coriander, and whole pepper.

Otherwise: pour over boiled sea-urchins the starch-sauce written below: pound celery seed, rue, or pepper; raisin-wine, fish-sauce, and a little oil; bind with starch. Scatter pepper and serve.

Otherwise: roast the sea-urchins. Cumin, rue, fish-sauce, a little reduced must, green coriander, and leek. And serve the sea-urchins instead of salt-fish.

Otherwise: sear boiled sea-urchins, put oil, fish-sauce, pepper, and raisin-wine into a pot, give them colour, and bind.

Otherwise: fill the sea-urchins with oil and fish-sauce, or roast them with oil and salt; scatter pepper and serve.

Carrots or Parsnips. Carrots or parsnips fried are served with wine-and-fish-sauce.

Otherwise: carrots with salt, pure oil, and vinegar.

Otherwise: boil and chop the carrots, cook them with cumin-sauce and a little oil, and serve. Make the cumin-sauce of a good colour.

Here begins the Comprehensive Book of Apicius Caelius.

IV.

Cottabia Salad: pepper, mint, celery, dried pennyroyal, cassia, pine kernels, honey, vinegar, fish-sauce, egg yolks. Press out as much fresh bread as you have soaked in vinegar-water; arrange in a little pot cow's-milk cheese, cucumbers, with trotters set between, slices of pork or chicken livers cut up. Pour the sauce over. Set it over something cold, and so serve.

Otherwise, Apician Cottabia Salad: put into a mortar celery seed, dried pennyroyal, dried mint, ginger, green coriander, stoned raisins, honey, vinegar, oil, and wine; pound. Put into a little pot three pieces of Picentine bread; lay between them chicken flesh, kid's sweetbreads, Vestine cheese, pine kernels, cucumbers, dried onions finely chopped. Pour the sauce over. Above, scatter snow at the moment of serving, and serve.

Otherwise, Cottabia Salad: hollow out Alexandrian bread, soak it in vinegar-water. Put into a mortar pepper, mint, garlic, green coriander, cow's-milk cheese seasoned with salt, water, oil, and above wine; and serve.

Smaller Pot-Dish: arrange various boiled vegetables and set chicken among them, if you wish. Season with fish-sauce and oil, and let it boil. Pound a little pepper and spikenard leaf, and with the ground mixture mix in an egg and beat it. Otherwise, the seasoning with which you pour over the pot-dish: grind as much spikenard leaf as is fitting with one sprig of chervil and a quarter of a bay berry and the middle of a boiled cabbage and coriander leaves; dissolve it with its own broth, steam it in warm ashes, and garnish. Before you pour it into the little dish, pour over the seasoning, and so serve.

Mixed Pot-Dish: arrange in alternation mallows, leeks, beets or boiled cabbage-shoots, thrushes, and chicken made into forcemeat, slices of pork or chicken, and whatever else you can have at hand. Pound pepper, lovage, with two pounds of old wine, one pound of fish-sauce, one pound of honey, a little oil. When it is made just, put it into the pan and let it boil moderately. And as it cooks, add milk-curds; in one place pour over eggs dissolved with milk. As soon as the pan has set firm, serve.

Everyday Dish: pound boiled brains with pepper, cumin, laser with fish-sauce, boiled must, milk, and eggs. Cook over a gentle fire or in hot water.

Otherwise, a Turned Dish: pine kernels, broken nuts; roast them and pound them with honey, pepper, fish-sauce, milk, and eggs. A little oil.

Otherwise, a Dish: pound the stalk of a lettuce with pepper, fish-sauce, boiled must, water; cook in oil, bind with eggs. Scatter pepper and serve.

Otherwise, a Set Dish: take alexanders, clean, wash, and cook them, cool them, drain them. Take four brains, remove their sinews, cook them. Put into a mortar six scruples of pepper, moisten with fish-sauce, grind; afterward add the brains, grind again, add the alexanders, and pound all together; then break in eight eggs, add a measure of fish-sauce, a measure of wine, a measure of raisin-wine; temper the ground mixture all together. Grease the pan, set it on warm ashes. Afterward, when it is cooked, scatter pepper and serve.

Cold Asparagus Dish: take cleaned asparagus, grind it in a mortar, moisten with water, work it well, and strain through a sieve. And put in short fig-peckers. Grind in a mortar six scruples of pepper, add fish-sauce, work it, with a measure of wine, a measure of raisin-wine; put into a little pot three ounces of oil — let it heat there. Grease the pan, in it mix six eggs with wine-and-fish-sauce and the asparagus juice; if you set it on warm ashes, put in the stuffing written above, then arrange the fig-peckers. Cook. Scatter pepper and serve.

Otherwise, Asparagus Dish: put into a mortar the trimmings of asparagus, grind, moisten with wine, strain; pepper, lovage, green coriander, savory, onion, wine, fish-sauce, and oil. Transfer the juice into a greased little pan, and if you wish, dissolve in eggs over the fire so that it binds. Scatter ground pepper.

A Dish of Field-Plants, whether of black bryony, or of green mustard, or of cucumber, or of cabbage-shoots, you will make thus. If you wish, you may lay under it slices of fish or chicken.

Otherwise, a Dish of Elderberry, Hot and Cold: take elder-seed, clean it, boil it in water, dry it a little, arrange it in a dish to the rim. Add six scruples of pepper, moisten with fish-sauce, work it; afterward add one measure of fish-sauce, a measure of wine, a measure of raisin-wine; grind, then at last put it into the dish with four ounces of oil; set it on warm ashes and make it boil. When it has boiled, then break in six eggs, beat them, and so bind the dish. When you have bound it, scatter pepper and serve.

A Dish of Roses: take roses and strip off the petals, remove the white, put them into a mortar, moisten with one measure of fish-sauce, and strain the juice through a sieve. Take four brains, remove the sinews, and grind eight scruples of pepper; moisten with the juice, work it; afterward break in eight eggs, one measure of wine, one measure of raisin-wine, and a little oil. Then grease the pan and set it on warm ashes, and so put in the stuffing written above. When it is cooked on the warm ashes, scatter pepper-powder over it and serve.

A Dish of Gourd: arrange boiled and fried gourds in a pan, pour cumin-sauce over them, add a little oil, make them boil, and serve.

A Dish of Anchovies: wash the anchovies, soak them in oil, arrange them in a Cumaean dish, add oil, fish-sauce, wine, tie little bundles of rue and oregano, and now and then dip the anchovies. When it is cooked, throw away the bundles, scatter pepper, and serve.

A Dish of Anchovies without Anchovies: chop the flesh of roasted or boiled fish so abundantly that it can fill whatever dish you wish. Pound pepper and a little rue, moisten with as much fish-sauce as is enough and a little oil, and mix it in the dish with the flesh; so also with raw broken eggs, so that it makes a single body. On top arrange sea-nettles gently, so that they are not mixed with the eggs. Set it over the steam, so that they can go with the eggs; and when they have dried, scatter ground pepper over the top and serve. At table no one will know what he is eating.

A Dish with Milk: soak pine kernels and dry them — keep them fresh, prepared in water — take a pan and arrange in it each of the things written below: the middle of mallows and beets, ripe leeks, celery, soft greens and boiled green herbs, chicken pulled apart and cooked in its sauce, boiled brains, Lucanian sausage, hard eggs cut through the middle, trotters, pork tripe stuffed with Terentine sauce, cooked and chopped, chicken gizzards, the flesh of fried codling, sea-nettles, oyster flesh, fresh cheeses. Arrange the pine kernels in alternation and scatter whole pepper. Pour over such a sauce as this: pepper, lovage, celery seed, silphium. Cook. But when it is cooked, strain the milk, mix raw eggs into it, so that it makes a single body, and pour it over all those things. When it is cooked, fresh sea-urchins. Scatter pepper and serve.

An Apician Dish you will make thus: pieces of cooked sow's udder, flesh of fish, flesh of chicken, fig-peckers or the breasts of cooked thrushes, and whatever else is of the best. Chop all these carefully, except the fig-peckers; the eggs raw, dissolved with oil. Pound pepper, lovage, moisten with fish-sauce, wine, raisin-wine, and put into a pot to heat, and bind with starch. But first put in all the chopped flesh, and so let it boil; and when it is cooked, lift it with its own sauce, and into a little pan ladle in turn the Sicilian forcemeat, whole grains of pepper, and pine kernels, so that for each layer you lay beneath a double pasta sheet, then likewise a pastry sheet. As many sheets as you have set, so many ladlefuls do you fill, adding over the top. But one sheet pierce with a reed and lay on top. Scatter pepper. But first bind those pieces of flesh with broken eggs, and so put them into the pot, then the stuffing. What sort of pan you ought to have will be shown below.

A Catillan Dish: take cooked pieces of sow's udder, cooked flesh of fish, cooked flesh of chicken. Chop all these, break in eggs, into a pot, and dissolve. Put into a mortar pepper, lovage, work it, moisten with fish-sauce, wine, raisin-wine, a little oil; empty it back into the pot, make it boil, and when it has boiled, bind it. Put the flesh you have sliced into the sauce. Lay beneath, in double layers, a bronze pan and a ladleful of flesh; scatter oil and lay a pastry sheet likewise. As many sheets as you have set, so many ladlefuls of stuffing do you add. One sheet pierce with a reed; from the surface turn the inner garment, set it over the fire. Scatter pepper and serve.

A Turned Dish in Place of a Sweet: pine kernels, broken and cleaned nuts — but roast the raisins — pound with honey, pepper, fish-sauce, milk, eggs, a little unmixed wine, and oil.

A Salt-Fish Dish: from whatever salt-fish you wish, cook it in oil, bone it. And cooked brains, flesh of fish, chicken livers, hard eggs, soft cheese warmed in hot water — heat all these in a pan. Pound pepper, lovage, oregano, a rue berry, wine, honey-wine, oil, set the pan over a slow fire so that it cooks. Bind with raw eggs, garnish. Scatter clean cumin and serve.

A Dish of Forcemeat of Dolphin: remove the sinews, chop it small. Pound pepper, lovage, oregano, parsley, coriander, cumin, a rue berry, dry mint, and the dolphin itself. Shape the forcemeats. Wine, fish-sauce, oil; cook. When cooked, set it in a pan. Make this sauce in it: pepper, lovage, savory, onion, wine, fish-sauce, oil; into the pan, set it to cook. Bind with eggs. Scatter pepper and serve.

A Dish of Alexanders: boil it in water with natron, press it, into a pan. Pound pepper, lovage, coriander, savory, onion, wine, fish-sauce, vinegar, oil. Transfer into the pan, cook, bind with starch. Scatter thyme and ground pepper. And from whatever herb you wish, you may make it as above.

A Dish of Fried Anchovies: wash the anchovies, break eggs and mix them with the anchovies. Add fish-sauce, wine, oil, make it boil, and when it has boiled, put in the anchovies. When it has set, turn it carefully. Make it take colour. Pour over plain wine-and-fish-sauce, scatter pepper, and serve.

A Dish of Sprats and Brains: fry two eggs, boil and de-nerve brains, cook chicken giblets. Divide all these, except the fish, arrange them in a mixed dish, and set the cooked salt-fish in the middle. Pound pepper, lovage. Pour in juice to make it sweet. Put the peppered mixture into the dish, make it boil; when it has boiled, stir it with a sprig of rue and bind with starch.

A Dish of Red Mullet: in place of salt-fish, scale the mullet, arrange them neatly in a pan, add sauce, let it boil. When it has boiled, put in honey-wine or raisin-wine. Scatter pepper and serve.

A Dish of Fish: in place of salt-fish, fry whatever fish you please, cleaned, arrange them in a pan, add as much oil as is enough, and set salt-fish among them. Make it boil. When it has boiled, put in honey-wine and stir the sauce.

A Dish of Fish: scale whatever fish you please and put them in firmed. Cut into the pan dried Ascalonian onions or of another kind, arrange the fish over them, add fish-sauce, oil. When it is cooked, set cooked salt-fish in the middle. Vinegar is to be added. Scatter, and an ox-eye garnish.

A Lucretian Dish: clean small onions — throw away their green parts — chop them into the pan, a little fish-sauce, oil, and water. While it cooks, set raw salt-fish in the middle. But when it is nearly cooked with the salt-fish, scatter a spoonful of honey, taste it with a little vinegar and reduced must; if it comes out flat, add fish-sauce; if salty, a little honey. And scatter an ox-eye garnish, and let it boil.

A Dish of Sprats: scale the sprats, wash them. Break eggs and mix them with the sprats, add fish-sauce, wine, oil, make it boil. When it has boiled, pour over plain wine-and-fish-sauce. Scatter pepper and serve.

A Dish of Fish in Garum-and-Wine Broth: arrange any raw fish you please in a pan, add oil, fish-sauce, boiled wine, a little bundle of leek and coriander. While it cooks, pound pepper, lovage, a bundle of oregano; grind it of itself, moisten with its own juice, dissolve raw eggs, temper. Empty into the pan. Make it bind. When it has held, scatter pepper and serve.

A Dish of Sole: beat the soles, clean them, arrange them in a pan, add oil, fish-sauce, wine. While it cooks, pound pepper, lovage, oregano, grind, moisten with the juice, raw eggs, and make a single body. Pour it back over the soles, and cook over a slow fire. When it has set, scatter pepper and serve.

A Dish of Fish: of pepper one ounce, of garum-and-wine half a pint, of spiced wine half a pint, of oil two ounces.

A Dish of Small Fish: raisins, pepper, lovage, oregano, onion, wine, fish-sauce, oil; transfer into a little pan, and when it is cooked, add to it the cooked small fish, bind with starch, and serve.

A Dish of Fish: take dentex, gilt-head bream, and grey mullet, cleaned, roast them lightly, then pluck them into flesh. Then prepare oysters; put into a mortar six scruples of pepper, moisten with fish-sauce, work it; afterward add one measure of fish-sauce, one measure of wine. Put into a pot three ounces of oil and the oysters. Make the garum-and-wine boil. When it has boiled, grease the pan and put in the flesh written above; then make it boil. When it has boiled, break eleven eggs, pour them over the oysters. When it has set firm, scatter pepper and serve.

A Dish of Sea-Bass: pound pepper, cumin, parsley, rue, onion, honey, fish-sauce, raisin-wine, drops of oil.

Scorpion-Fish with Turnips: cook them in fish-sauce and oil, and when they have come to half-cooked, take them out. Press boiled turnips, moist and very finely chopped, with your hands so that they have no liquid, and bind them with the fish; let it boil with abundant oil. And when it has boiled, pound cumin, half a bay berry, add saffron for colour. Thicken with barley-meal for thickness. Pour over, and then serve. Add a little vinegar.

Fried Fish of any Kind you will make thus: pound pepper, coriander seed, laser root, oregano, rue, dates; moisten with vinegar, oil, fish-sauce, add reduced must. Temper all these, put into a little pot, and let it boil. When you have heated it, pour it over the same fish, with pepper scattered, and serve.

Likewise Fried Fish you will make thus: pound pepper, lovage, a bay berry, coriander; temper with honey, wine, raisin-wine, or reduced must. Cook over a slow fire, bind with barley-starch, and serve.

Roasted Fish: pound pepper, lovage, savory, dried onion; moisten with vinegar, add dates, dill, egg yolks, honey, vinegar, fish-sauce, oil, reduced must. Pour all these, mixed into one, over the fish.

Fish in Oil-and-Fish-Sauce: fry the fish. Pound pepper, lovage, rue, green seasonings, dried onion; add to oil fish-sauce, and serve.

Sardines you will make thus: pound pepper, lovage seed, oregano, dried onion, the yolks of cooked eggs, vinegar, oil. Temper these into one and pour over.

Likewise Fish in Oil-and-Fish-Sauce: wash whatever fish you wish, raw, arrange them in a pan, put oil, fish-sauce, wine, little bundles of leek and coriander. It is cooked. Pound pepper, oregano, lovage, and grind the bundles you boiled, and moisten with the stuffing from the pan. Make it bind. When it has held well, with pepper scattered, serve.

Half-Killed Red Mullet you will make thus: scale the fish, wash them, arrange them in a pan, add oil, fish-sauce, wine, little bundles of leek and coriander, put them to cook. Put pepper into a mortar, grind, add oil and part vinegar, temper with wine, raisin-wine. Pour into a pot, set it to boil. Bind with starch and pour over the dish of fish. On top scatter pepper.

Otherwise, Red Mullet: scale them, wash them, arrange them in a pan, add oil, fish-sauce, wine; in the cooking a bundle of leek and coriander; set it to cook. Pound pepper, lovage, oregano, add some of its own juice, temper with wine and raisin-wine, put into a pot, set it to boil. Bind with starch, then pour over the pan, scatter pepper, and serve.

Lampreys, or Eels, or Red Mullet you will make thus: clean them, arrange them carefully in a pan. Put into a mortar pepper, lovage, oregano, mint, dried onion, and pour in a small cup of wine, half of fish-sauce, a third part of honey, a little reduced must to give it body. But they ought to be covered with this sauce, so that over the cooking some sauce remains.

Crayfish and Shrimps: pound pepper, lovage, celery seed, and pour in vinegar, fish-sauce, egg yolks; pour over, mixed into one, and serve.

Boiled Fish: pound pepper, lovage, celery seed, oregano; moisten with vinegar, add pine kernels, enough dates, honey, vinegar, fish-sauce, mustard. Temper and use.

A Dish of Sole with Eggs: scale, clean, arrange them in a pan, add fish-sauce, oil, wine, a bundle of leek and coriander seed. Set them to cook. Pound a little pepper, oregano, moisten with their own juice, add wine, dissolve ten raw eggs and make a single body. Pour it into the pan over the soles. Set over a slow fire so that it cooks down, and when it has set, scatter pepper.

A Dish of Service-Berries, Hot and Cold: take service-berries, clean them, grind them in a mortar, strain through a sieve. De-nerve four cooked brains, put them into a mortar, eight scruples of pepper, moisten with fish-sauce, work it. Add the service-berries, temper them together, break in eight eggs, add one measure of fish-sauce. Grease a clean pan, set it on warm ashes, and so put in the stuffing, and let it have warm ashes below and above. When it is cooked, scatter ground pepper and serve.

A Dish of Peaches: clean rather hard peaches, cut them into pieces, boil them, arrange them in a pan, drip a little oil over them, and serve with cumin-sauce.

A Dish of Pears: pound boiled and cleaned pears, with the cores removed, with pepper, cumin, honey, raisin-wine, fish-sauce, a little oil. With eggs added, make the dish. Scatter pepper over it and serve.

A Dish of Nettles, Hot and Cold: take nettles, wash them, strain them through a sieve, dry them, chop them on a board. Pound ten scruples of pepper, moisten with fish-sauce, work it. Afterward add two measures of fish-sauce, six ounces of oil; let the pot boil. When it has boiled, take out the cooked mixture to cool. Afterward grease a clean pan, break eight eggs and beat them, pour over. Let it have warm ashes below and above. When cooked, scatter ground pepper and serve.

A Dish of Quinces: cook quinces with leeks, honey, fish-sauce, and reduced oil, and serve; or boiled with honey.

Sea-Hash: fish into a pot, add fish-sauce, oil, wine; in the cooking, headed leeks, chop coriander small, make little forcemeats of fish, and slice the flesh of cooked fish, sea-nettles well washed; put them in. When all these are cooked, pound pepper, lovage, oregano, work it, moisten with fish-sauce, with its own juice. Empty into the pot. When it has boiled, break in a pasta sheet to bind. When it has boiled, stir. Scatter pepper and serve.

Terentine Hash: chop into a pot the white of leeks small, add oil, fish-sauce; in the cooking, very small forcemeats, and so temper it that it is tender — make the forcemeat in the Terentine way, which you will find among the making of forcemeats. Make this sauce: pepper, lovage, oregano, work it, moisten with fish-sauce, its own juice, temper with wine and raisin-wine. Put into a pot. When it has boiled, break in a pasta sheet to bind. Scatter pepper and serve.

Apician Hash: oil, fish-sauce, wine, headed leek, mint, small fish, small forcemeats, capons' testicles, sucking-pig sweetbreads. Let all these cook together. Pound pepper, lovage, green coriander or seed, moisten with fish-sauce, add a little honey and its own juice, temper with wine and honey. Make it boil. When it has boiled, break in a pasta sheet to bind. Stir. Scatter pepper and serve.

Matian Hash: put into a pot oil, fish-sauce; in the cooking chop leek, coriander, small forcemeats, a cooked pork shoulder cut into little dice with its own skin. Make them cook together. Halfway through cooking, put in Matian apples cleaned within and cut into little dice. While it cooks, pound pepper, cumin, green coriander or seed, mint, laser root; moisten with vinegar, honey, fish-sauce, a little reduced must and its own juice, temper with a little vinegar. Make it boil. When it has boiled, break in a pasta sheet and bind with it. Scatter pepper and serve.

Sweet Hash of Citrons: put into a pot oil, fish-sauce; in the cooking, headed leek, chop coriander small, cooked pork shoulder, and small forcemeats. While it cooks, pound pepper, cumin, green coriander or seed, green rue, laser root; moisten with vinegar, reduced must, its own juice, temper with a little vinegar, and let it boil. When it has boiled, put into the pot a cleaned citron, inside and out, cut into little dice and boiled. Break in a pasta sheet and bind with it. Scatter pepper and serve.

Hash of Apricots: put into a pot oil, fish-sauce, wine; chop dried Ascalonian onion, cooked pork shoulder cut into little dice. When all these are cooked, pound pepper, cumin, dry mint, dill; moisten with honey, fish-sauce, raisin-wine, a little vinegar, its own juice, temper. Put in the apricots stoned. Make it boil up until they are cooked through. Break in a pasta sheet and bind with it. Scatter pepper and serve.

Hash of Hare's Liver and Lungs: you will find among the hares how to make it. Put into a pot fish-sauce, wine, oil; in the cooking, chopped leek and coriander, small forcemeats, cooked pork shoulder cut into little dice, and put it into the same pot. While it cooks, pound pepper, lovage, oregano, its own juice, temper with wine and raisin-wine. Make it boil. When it has boiled, break in a pasta sheet and bind with it. Scatter pepper and serve.

Hash of Roses: with the same sauce written above, but add more raisin-wine.

Barley-Soup you will make thus: rub the barley by washing, having soaked it the day before; set it over a hot fire. When it has boiled, put in enough oil and a small bundle of dill, dried onion, savory, and pennyroyal, to cook there. For the juice put in green coriander and salt ground together, and make it boil. When it has boiled well, take out the bundle, and transfer the barley into another pot, so that it does not touch the bottom, for fear of scorching. Smooth it, and set it in the pot over a piece of leg-ham. Pound pepper, lovage, a little dried pennyroyal, cumin, and fried silphium — so that it is well ground, moisten it with vinegar — reduced must, fish-sauce. Pour it back into the pot over the ham-knuckle. Make it boil over a slow fire.

Spelt-Barley-Soup: soak chickpea, lentil, pea. Rub the barley and boil it with the pulses. When it has boiled well, put in enough oil, and over it chop green herbs — leek, coriander, dill, fennel, beet, mallow, tender cabbage-shoot — and put the green herbs chopped small into the pot. Boil the cabbage-shoots. And pound enough fennel seed, oregano, silphium, pepper, lovage. After you have ground it, temper with fish-sauce, pour it back over the pulses, and stir; chop the cabbage-shoots small over the top.

A Turned-Out Appetizer: white beets cut small, well-rested leeks, celery, onions, boiled snails, chicken giblets, small birds, forcemeats cooked in sauce. Grease a pan and lay under it mallow leaves, and arrange the mixed vegetables loosely, mix in onions turned, damsons, snails, forcemeats, Lucanian sausages chopped short. With fish-sauce, oil, wine, vinegar set it to boil. When it has boiled, pound pepper, lovage, ginger, a little pellitory, work it, moisten, and make the pan bubble. Break several eggs and stir in the rest of the mortar-sauce, mix, and bind the pan. As you bind it, make the wine-and-fish-sauce for it thus: pound pepper, lovage, work it, moisten with fish-sauce and wine, temper with raisin-wine or sweet wine, temper in a little pot, put in a little oil. Make it boil. When it has boiled, bind with starch. Turn the pan onto a platter — first take away the mallow leaves — pour over the wine-and-fish-sauce, scatter pepper over the top, and serve.

An Appetizer of Vegetables: season onions with fish-sauce, oil, and wine. When they are cooked, sucking-pig and chicken giblets and trotters and joints divided — let all these boil with the onions. When they have boiled, pound pepper, lovage, moisten with fish-sauce, wine, and raisin-wine so that it is sweet, moisten with its own juice. Pour it back over the onions. When they have boiled, at the last moment bind with starch.

An Appetizer of Stuffed Gourds: cut gourds neatly from the side, in the shape of an oblong die, hollow them out, and put them in cold water. Make the stuffing for them thus: pound pepper, lovage, oregano, moisten with fish-sauce, cooked brains, pound them, dissolve raw eggs and mix, so that you make a single body, temper with fish-sauce. Fill the gourds written above, not fully cooked, with this stuffing; close them again with their own piece of rind; pin them. And when they are cooked, take them out and fry them. Make the wine-and-fish-sauce thus: pound pepper, lovage, moisten with wine and fish-sauce, temper with raisin-wine, put a little oil into a pot and make it boil. When it has boiled, bind with starch. And pour the wine-and-fish-sauce over the fried gourds, scatter pepper, and serve.

An Appetizer of Apricots: clean small apricots, stone them, put them in cold water, arrange them in a pan. Pound pepper, dry mint, moisten with fish-sauce, add honey, raisin-wine, wine, and vinegar. Pour it back into the pan over the apricots, put in a little oil, and let it boil over a slow fire. When it has boiled, bind with starch. Scatter pepper and serve.

Here begins the Pulse-Book of Apicius Caelius.

V.

Porridge. Soak cleaned spelt-grits, cook them. When it has boiled, put in oil. When it has thickened, smooth it. Add two cooked brains and half a pound of flesh ground as for forcemeat; pound it with the brains and put it into a pot. Pound pepper, lovage, fennel seed; moisten with fish-sauce and a little unmixed wine, and put it into the pot over the brains and flesh. When it is enough, mix it with the sauce. From this, little by little, season the spelt-grits. But let the sauce look as though it were juice.

Julian Porridge is cooked thus: soak cleaned spelt-grits, cook them. Make it boil. When it has boiled, put in oil. When it has thickened, smooth it. Add two cooked brains and half a pound of flesh ground as for forcemeat; pound it with the brains and put it into a pot. Pound pepper, lovage, fennel seed; moisten with fish-sauce and a little wine, and put it into the pot over the brains and flesh. When it is enough, mix it with the sauce; but ladle it in and smooth it so that it looks like juice.

Porridge with Cooked Wine-and-Fish-Sauce: season the porridge with the well-cooked juice of wine-and-fish-sauce. Season fine-flour or boiled spelt-grits with this juice. And serve it with slices of pork seasoned with the juice of the cooked wine-and-fish-sauce.

Pasta-and-Milk Porridge: put a pint of milk and a little water into a new pot and let it boil over a slow fire. Dry three little rounds of pasta, break them, and put them in pieces into the milk. So that it does not burn, stir it, adding water. When it is cooked, just as it is, put it over the loin.

If you do likewise with honey and must instead of milk, put in less salt and oil.

Lentils with Sea-Urchin Spines or Mushrooms: take a clean pot. Put into a mortar pepper, cumin, coriander seed, mint, rue, pennyroyal, work it, moisten with vinegar, add honey, fish-sauce, and reduced must. Temper with vinegar, empty it back into the pot, pound the boiled spines, and put them in to boil; when it has boiled well, bind. Add green oil into the serving-dish.

Lentils with Chestnuts: take a new pot and put in carefully cleaned chestnuts, add water and a little natron. Make them cook; while they cook, put into a mortar pepper, cumin, coriander seed, rue, laser root, mint, pennyroyal, work it, moisten with vinegar, honey, fish-sauce, temper with vinegar, and pour it back over the cooked chestnuts; add oil. Make it boil. When it has boiled well, mash it, so that you grind it in the mortar; taste it, and if anything is lacking, add it. When you have put it into the serving-dish, add green oil.

Otherwise, Lentils: cook them. When you have skimmed them, put leek and green coriander on top; put in coriander seed, pennyroyal, laser root, mint and rue seed, work it, moisten with vinegar, add honey, fish-sauce, temper with vinegar and reduced must, add oil. Stir it. If anything is needed, put it in. Bind with starch; on top put green oil, scatter pepper, and serve.

Peas. Cook the peas. When you have skimmed them, put leek, coriander, and cumin on top. Pound pepper, lovage, caraway, dill, green basil, moisten with fish-sauce, temper with wine and fish-sauce. Make it boil. When it has boiled, stir it. If anything is lacking, put it in, and serve.

Stuffed Peas: cook them, and put oil into them. Take belly-fat and put it into a pot, fish-sauce and headed leek, green coriander; set it to cook. Make small square forcemeats and cook them together; cook also thrushes or small birds, or pieces of chicken, and brains nearly cooked, with a little broth. Roast Lucanian sausages. Boil a fore-ham. Cook leeks in water. Fry half a pint of pine kernels. Pound pepper, lovage, oregano, ginger, pour in the juice of the belly-fat, smooth it. Take a corner-pan — it can be set up — and line it with caul, pour in oil, then scatter pine kernels, and put the peas over them, so that you cover the bottom of the corner-pan; and so arrange over them slices of ham, leeks, chopped Lucanian sausages. Put peas over again. Likewise fit the dishes in alternating layers, until the corner-pan is filled. Last of all add peas, so that they hold everything inside. Cook in the oven, or set it over a slow fire and let it draw down to itself. Make hard eggs, take out the yolks, put them into a mortar with white pepper, pine kernels, honey, white wine, and a little fish-sauce, pound them, and put into a vessel to boil. When it has boiled, put the peas onto a platter and pour this sauce over. This is called white sauce.

Indian Peas: cook the peas. When you have skimmed them, chop leek and coriander and put them into a pot to boil; and take small cuttlefish just as they are, with their own ink, so that they cook together; add oil, fish-sauce, and wine, a bundle of leek and coriander. Make it cook. When it is cooked, pound pepper, lovage, oregano, a little caraway, moisten with its own juice, temper with wine and raisin-wine. Chop the cuttlefish small and put them into the peas. Scatter pepper.

Cook the peas, smooth them, and put them in cold water. When it has cooled, then stir it: chop onion small and the white of egg, season with oil and salt, a little vinegar. Add into the serving-dish a cooked egg yolk, give it colour, put green oil over the top, and serve.

Vitellian Peas or Beans: cook the peas, smooth them. Pound pepper, lovage, ginger, and over the seasonings put the yolks of eggs you have cooked hard. Pound three ounces of honey, fish-sauce, wine, and vinegar. Put all these into a pot and the seasoning you have ground, with oil added, set it to boil. Season the peas. Taste them; if they are rough, add honey, and serve.

Otherwise, Peas or Beans: when you have skimmed them, pound honey, fish-sauce, boiled must, cumin, rue, celery seed, oil, and wine. Mash them. Serve with ground pepper and forcemeats.

Otherwise, Peas or Beans: when skimmed, season with finely ground Parthian laser, fish-sauce, and boiled must. Pour a little oil over the top and serve.

Mock Peas, Turned Out: cook the peas. Brains, or small birds, or thrushes boned from the breast, Lucanian sausages, giblets, chicken livers, put into a pot, with fish-sauce, oil, a bundle of headed leek; chop green coriander and cook it with the brains. Pound pepper, lovage, and fish-sauce.

Peas or Beans, Vitellian Style: cook the peas or beans. When you have skimmed them, put in leek, coriander, mallow-shoots. While it cooks, pound pepper, lovage, oregano, fennel seed, moisten with fish-sauce and wine. Into a pot, add oil. When it has boiled, stir it. Put green oil over the top and serve.

Pottage with Beans: cook it. Pound pepper, lovage, cumin, green coriander, moisten with fish-sauce, temper with wine and fish-sauce. Put into a pot, add oil. Let it boil over a slow fire, and serve.

Apician Pottage: take a clean Cumaean pot in which you cook the peas, into which you put chopped Lucanian sausages, small pork forcemeats, slices of ham. Pound pepper, lovage, oregano, dill, dried onion, green coriander, moisten with fish-sauce, temper with wine and fish-sauce; put it into the Cumaean pot, to which you add oil; prick it all over so that it drinks up the oil. Cook over a slow fire so that it boils, and serve.

Pounded Pottage: cook the peas plainly. When you have skimmed them, put in a bundle of leek and coriander. While it cooks, pound pepper, lovage, oregano, fennel, grind it of itself, moisten with fish-sauce and temper. Put it into a pot, add oil over the top, let it boil over a slow fire, and serve.

Commodian Pottage: cook the peas. When you have skimmed them, pound pepper, lovage, dill, dried onion, moisten with fish-sauce, temper with wine and fish-sauce. Put it into a pot so that it drinks it up; then dissolve four eggs in a pint, put them into the peas, stir. Put into a Cumaean pot, set it over the fire so that it draws together, and serve.

Otherwise you will make Pottage thus: chop chicken small, let it boil with fish-sauce, oil, and wine; chop onion, coriander small, brains de-nerved, and put them into the same chicken. When it is cooked, lift it, bone it, strain there cooked but unseasoned peas — take a corner-pan — and arrange it variously to measure. Then pound pepper, cumin, moisten with its own juice; likewise in a mortar dissolve two eggs, temper. Moisten with whole boiled peas, or garnish with pine kernels, and make it boil over a slow fire, and serve.

Otherwise, Pottage, a Chicken or Sucking-Pig Stuffed: bone a chicken, join the breast and thighs straight out, tie it with a skewer, and prepare the stuffing. And stuff it in alternation with peas, cooked brains, Lucanian sausages, and the rest. Pound pepper, lovage, oregano, and ginger, moisten with fish-sauce, temper with wine and raisin-wine. Make it boil, and when it has boiled, add a little. And season the stuffing, when you arrange it in alternation in the chicken. Cover it with caul, set it down with a lid, and put it in the oven, so that it cooks slowly, and serve.

Spelt-Grits, or Barley-Soup-Juice, you will make thus: rub the barley or spelt-grits by washing, having soaked it the day before; set it over a hot fire. When it has boiled, put in enough oil and a small bundle of dill, dried onion, savory, and pennyroyal, to cook there. For the juice put in green coriander and salt ground together, and make it boil. When it has boiled well, take out the bundle and transfer the barley into another pot, so that it does not touch the bottom, for fear of scorching. Smooth it, and set it in the pot over a piece of leg-ham. Pound pepper, lovage, a little dried pennyroyal, cumin, fried silphium — so that it is well ground, moisten it with honey — vinegar, reduced must, fish-sauce. Pour it back into the pot over the ham-knuckle. Make it boil over a slow fire.

Otherwise, Barley-Soup: soak chickpea, lentil, pea. Rub the barley and boil it with the pulses. When it has boiled well, put in enough oil, and over it chop green herbs — leek, coriander, dill, fennel, beet, mallow, tender cabbage-shoot. Put these green herbs chopped small into the pot. Boil the cabbage-shoots. And pound enough fennel seed, oregano, silphium, pepper, lovage. After you have ground it, temper with fish-sauce, pour it back over the pulses, and stir; chop the cabbage-shoots small over the top.

Green Beans cooked with fish-sauce, oil, green coriander, cumin, and chopped leek are served. Otherwise: fried beans are served with fish-sauce. Otherwise: beans with ground mustard, honey, pine kernels, rue, cumin; they are served with vinegar. Chop boiled Baian beans small. Serve with rue, green celery, leek, vinegar, oil, fish-sauce, a little boiled must or raisin-wine.

Fenugreek with fish-sauce, oil, and wine. Kidney-beans and chickpea with salt, cumin, oil, and a little unmixed wine are served. Otherwise, kidney-beans or chickpea: you will taste them fried with wine-and-fish-sauce and pepper. And boiled, the seed taken with the pods, in a pan with green fennel, pepper, fish-sauce — and a little boiled must in place of salt — they are served; or simply, as is the custom.

Here begins the Oil-Press Book of Apicius Caelius.

VI.

For Boiled Ostrich: pepper, mint, roasted cumin, celery seed, dates, honey, vinegar, raisin-wine, fish-sauce, and a little oil; and into a pot. Make it boil. Thicken it with starch and so pour it over the pieces of ostrich on a platter, and scatter pepper over them. But if you wish to cook it into the seasoning, add spelt-grits. Otherwise, for Boiled Ostrich: pepper, lovage, thyme, savory, honey, mustard, vinegar, fish-sauce, and oil.

For Crane, or Duck, Partridge, Turtle-Dove, Wood-Pigeon, Pigeon, and Various Birds: wash and dress the crane or duck and enclose it in a pot, add water, salt, dill; cook it halfway, until it is firm. Lift it out and put it again into a pot with oil and fish-sauce, with a bundle of oregano and coriander. Near the end of cooking, put in a little reduced must to give it colour. Pound pepper, lovage, cumin, coriander, laser root, rue, boiled must, honey, moisten with its own juice, temper with vinegar. Empty it back into the pot and let it warm, bind with starch. Set it on a platter and pour the sauce over.

For Crane or Duck or Chicken: pepper, dried onion, lovage, cumin, celery seed, stoned damsons, must-cake, fish-sauce, reduced must, oil; and cook it.

While you cook the crane, let its head not touch the water, but be outside. When it is cooked in the water, wrap the crane in a strong cloth and pull its head with the sinews, and it will follow, so that the flesh and bones remain; for with the sinews it cannot be eaten.

Otherwise, Crane or Duck with Turnips: wash and dress it, and boil it in a pot with water, salt, and dill; halfway through cooking the turnips, so that they may be drained off, lift them from the pot, and meanwhile wash them. And put the duck into a pot with oil and fish-sauce and a bundle of leek and coriander. Put the washed and finely chopped turnips over it, make it cook; halfway through, put in reduced must to give colour. Prepare this sauce: pepper, cumin, coriander, laser root, moisten with vinegar and its own juice. Empty it over the duck and let it boil. When it has boiled, bind with starch and add it over the turnips, scatter pepper, and serve.

Otherwise, Crane or Duck Unboiled: pepper, lovage, cumin, dried coriander, mint, oregano, pine kernels, dates, fish-sauce, oil, honey, mustard, and wine.

Otherwise, Crane or Duck: roast it. Pour this sauce over it: pound pepper, lovage, oregano, fish-sauce, honey, a little vinegar and oil. Let it boil well. Put in starch, and over the sauce slices of boiled gourd or taro, and let it boil. And if there are any, cook trotters and chicken livers too. Into the serving-dish scatter ground pepper, and serve.

Otherwise, Boiled Crane or Duck: pepper, lovage, celery seed, rocket or coriander, mint, dates, honey, vinegar, fish-sauce, reduced must, and mustard. You will do the same if you roast it in a pot.

For Boiled Partridge, Francolin, and Turtle-Dove: pepper, lovage, celery seed, mint, myrtle berries or raisins, honey, wine, vinegar, fish-sauce, oil. Use it cold.

Boil the partridge with its own feathers; when it is steeped, pluck it. Pull it through the cooking once killed. The partridge can be cooked in sauce; let it not grow tough. If it has boiled a second time, it ought to be cooked boiled.

For Partridge, Francolin, and Turtle-Dove: pepper, lovage, mint, rue seed, fish-sauce, unmixed wine, and oil. You will heat it.

For Roasted Wood-Pigeons and Pigeons: pepper, lovage, coriander, caraway, dried onion, mint, egg yolk, dates, honey, vinegar, fish-sauce, oil, and wine.

Otherwise, for Boiled Ones: pepper, caraway, celery seed, condiment, garden-herb, dates, honey, vinegar, wine, a little oil, and mustard.

Otherwise: pepper, lovage, parsley, celery seed, rue, pine kernels, dates, honey, vinegar, fish-sauce, mustard, and a little oil.

Otherwise: pepper, lovage, fresh laser, moisten with fish-sauce, temper with wine and fish-sauce, and put it over the pigeon or wood-pigeon. Serve with pepper scattered.

Sauce for Various Birds: pepper, fried cumin, lovage, mint, stoned raisins or damsons, a little honey. Temper with myrtle-wine, vinegar, fish-sauce, and oil. Heat it and stir with celery and savory.

Otherwise, Sauce for Birds: pepper, lovage, parsley, dry mint, safflower flowers, moisten with wine, add roasted hazelnut or almond, a little honey, temper with wine and vinegar, fish-sauce. Put oil into the pot over the sauce. Heat it, stir the sauce with green celery and catmint. Score the bird and pour over it.

White Sauce for a Boiled Bird: pepper, lovage, cumin, celery seed, roasted hazelnut or almond or blanched walnuts, a little honey, fish-sauce, vinegar, and oil.

Green Sauce for Birds: pepper, caraway, Indian spikenard, cumin, spikenard leaf, green seasonings, every kind of date, honey, vinegar, a little wine, fish-sauce, and oil.

White Sauce for a Boiled Goose: pepper, caraway, cumin, celery seed, thyme, onion, laser root, roasted pine kernels, honey, vinegar, fish-sauce, and oil.

For Strong-Smelling Birds of Every Kind: pepper, lovage, thyme, dry mint, garden-herb, dates, honey, vinegar, wine, fish-sauce, oil, reduced must, mustard. You will make the bird more savoury and plumper, and keep its fat, if you put it into the oven wrapped in flour kneaded with oil.

Otherwise, a Bird: put fresh broken olives into its belly and so boil it sewn up. Then take out the cooked olives.

For Flamingo: pluck the flamingo, wash and dress it, enclose it in a pot, add water, salt, dill, and a little vinegar; halfway through cooking, tie up a bundle of leek and coriander and let it cook. Near the end of cooking, put in reduced must to give colour. Put into a mortar pepper, cumin, coriander, laser root, mint, rue, work it, moisten with vinegar, add dates, pour over its own juice. Empty it back into the same pot, bind with starch. Pour the sauce over and serve. You will do the same with a parrot.

Otherwise: roast the bird. Pound pepper, lovage, celery seed, roasted sesame, parsley, mint, dried onion, dates; temper with honey, wine, fish-sauce, vinegar, oil, and reduced must.

That No Birds May Dissolve, boil them all with the feathers on; it will be better, however, if they are first drawn through the gullet, or lifted into the steaming-pots.

A Hot Boiled Goose with the Cold Apician Sauce: pound pepper, lovage, coriander seed, mint, rue; pour in fish-sauce and a little oil, temper. Dry the boiling boiled goose with a clean cloth, pour the sauce over, and serve.

Raw Sauce for a Boiled Chicken: put into a mortar dill seed, dry mint, laser root, moisten with vinegar, add dates, pour in fish-sauce, a little mustard and oil, temper with reduced must, and so put it on.

Season Dill-Chicken with a little honey and fish-sauce. Lift the cooked chicken and dry it with a clean cloth, score it, and pour the sauce into the cuts so that it drinks it up; and when it has drunk it up, roast it and touch it with feathers dipped in its own sauce. Serve with pepper scattered.

Parthian Chicken: open the chicken at the back and dress it square. Pound pepper, lovage, a little caraway, moisten with fish-sauce, temper with wine. Arrange the chicken in a Cumaean dish, and make the seasoning over the chicken: scrape laser into wine, dissolve it, and put it into the chicken. Cook them together. Serve with pepper scattered.

Sharp-Broth Chicken: of oil a larger cup, of fish-sauce a smaller cup with very little, of vinegar an exceedingly small cup, of pepper six scruples, of parsley one scruple, a bundle of leek.

Numidian Chicken: dress the chicken, boil it, wash it, rub it with laser and pepper, roast it. Pound pepper, cumin, coriander seed, laser root, rue, dates, pine kernels, moisten with vinegar, honey, fish-sauce, and oil, temper. When it has boiled, bind with starch. Pour over the chicken, scatter pepper, and serve.

Laser-Chicken: open the chicken at the back, wash it, dress it, and set it in a Cumaean dish. Pound pepper, lovage, fresh laser, moisten with fish-sauce, temper with wine and fish-sauce, and put it to the chicken. When it is cooked, serve with pepper scattered.

Roasted Chicken: of laser a little, of pepper six scruples, of oil a cup, of fish-sauce a cup, of parsley a little.

Chicken Boiled in its Own Juice: pound pepper, cumin, a little thyme, fennel seed, mint, rue, laser root, moisten with vinegar, add dates and pound, temper with honey, vinegar, fish-sauce, and oil. Cool the chicken and put it in dried, then pour over it and serve.

Boiled Chicken with Boiled Gourds: with the sauce written above, mustard added, pour over and serve.

Boiled Chicken with Boiled Taro: pour over with the sauce written above and serve.

Varian Chicken: cook the chicken with this sauce: fish-sauce, oil, wine, a bundle of leek, coriander, savory. When it is cooked, pound pepper, pine kernels, two measures, moisten with its own juice — and throw away the bundles — milk, temper. And empty the mortar over the chicken and let it boil. Bind it with the whites of three eggs. Set it on a platter and pour over the sauce written above. This is called white sauce.

Frontonian Chicken: sear the chicken, season it with fish-sauce mixed with oil, into which you put a bundle of dill, leek, savory, and green coriander, and cook it. When it is cooked, wash it, rub it with reduced must on a platter, scatter pepper, and serve.

Pasta-and-Milk Chicken: cook the chicken with fish-sauce, oil, wine, into which you put a bundle of coriander, onion. Then when it is cooked, lift it from its juice and put into a new pot milk and a little salt, honey, and half a pint of water. Set it over a slow fire to grow tepid. Break in the pasta and put it in little by little, stirring constantly so that it does not burn. Put the chicken in there whole or pulled apart. Turn it onto a platter, which you pour over. The sauce: pepper, lovage, oregano, moisten with honey and a little reduced must and its own juice, temper. Make it boil in a little pot. When it has boiled, bind with starch and serve.

Cook the chicken as for spelt-grits. Free the cumin from the neck. Pound pepper, lovage, ginger, chopped flesh, boiled spelt-grits; pound a brain cooked in sauce, break eggs and mix so that you make a single body, temper with fish-sauce, and put in a little oil, whole pepper, abundant pine kernels. Make the stuffing and fill the chicken or sucking-pig. . . . likewise you will do in a casing. With the bones thrown in, cook it — take palm-fibre and load it as above, cover it at the breast.

Let the Oil-Broth Chicken take water and abundant Spanish oil. It is stirred so that it walks of itself and consumes the moisture. Then, when it is cooked, whatever has remained inside, wash it out. Scatter pepper and serve.

Thrushes Apontomenos: pound pepper, laser, a bay berry, mix garum with cumin, and so fill the thrushes through the gullet and tie them with thread. And make a stuffing for them in which they may be cooked, which has oil, salt, water, dill, and heads of leeks.

Turtle-Doves: open them, load them carefully. Pound pepper, laser, a little fish-sauce. Pour it over the turtle-doves themselves so that they drink it up dry, and so roast them.

Sauce for Partridges: pound in a mortar pepper, celery, mint, and rue, moisten with vinegar, add dates, honey, vinegar, fish-sauce, oil. Cook them together and serve.

Here begins the Costly Book of Apicius Caelius.

VII.

Sterile Wombs: with laser — but take Cyrenaic or Parthian — tempered with vinegar and fish-sauce, set out the wombs. For a sterile womb: pepper, celery seed, dry mint, laser root, honey, vinegar, and fish-sauce. Sterile Wombs: with pepper, fish-sauce, Parthian laser, set them out. Sterile Wombs: with pepper, fish-sauce, and a little spiced wine, set them out.

Pork rind, books, gristle, trotters: with pepper, fish-sauce, laser, set them out.

To Make a Womb as Though Roasted: wrap it in bran, then put it into brine, and so cook it.

Boil the udder, pin it with reeds, scatter salt, and put it in the oven or on a gridiron, roast it lightly. Pound pepper, lovage, fish-sauce, with unmixed wine and raisin-wine, bind with starch, and pour over the udder.

Stuffed Udder: pound pepper, caraway, salted sea-urchin. It is sewn up and so cooked. It is eaten with fish-pickle and mustard.

Wine-and-Fish-Sauce for Liver: pepper, thyme, lovage, fish-sauce, a little wine, oil.

Otherwise: cut the liver to a reed, soak it in fish-sauce. Pepper, lovage, two bay berries, wrap them in the membrane, and on a gridiron roast it and serve.

Ostian Cutlets: marking out the cutlets on a board, score them so that the skin remains. Pound pepper, lovage, dill, cumin, silphium, one bay berry, moisten with fish-sauce, rub it. Pour it back into a corner-pan together with the cutlets. When they have rested in the seasonings two or three days, take them out, pin them crosswise, and put them in the oven. When you have cooked the cutlets you had set aside, separate them. And pound pepper, lovage, moisten with fish-sauce and a little raisin-wine to make it sweet. When the sauce has boiled, bind with starch. Drench the cutlets and serve.

Apician Cutlets: bone the cutlets, fold them into a round, pin them, set them to the oven, then sear them. Lift them so that they spit out their moisture. On a gridiron over a slow fire dry them so that they do not burn. Pound pepper, lovage, galingale, cumin, fish-sauce, and temper with raisin-wine. With this sauce put the cutlets into a pot. When they are cooked, lift them and dry them, and serve without sauce, with pepper scattered. If they are fat, when you pin them, take off the skin. You can also make cutlets of this sort from the belly.

Cutlets in the Wild-Boar Manner: they are seasoned with oil and fish-sauce, and seasoning is put to them. When they are cooked, the seasoning is added to them while they are on the fire, and they boil again: pepper, condiment, honey, fish-sauce, starch, when they are already boiling. And they are boiled without fish-sauce and oil, and so they are poured over with pepper. The sauce written above, and so they boil.

Otherwise, Cutlets: they are properly shaped like a cake, pinned. A cup of best fish-sauce, a cup of water, a cup of vinegar, and a cup of oil. Mixed together and put into an earthen pan, fry and serve.

Otherwise, Cutlets: in a frying-pan with abundant wine-and-fish-sauce. Scatter pepper and serve. Otherwise, Cutlets: cutlets first soaked in salt and cumin are properly fried in water.

Garum Cutlets: put the cutlets into a frying-pan, add one pound of fish-sauce, the same of oil, a little honey, and so fry. Roast Cutlets: drain them well and put them into a frying-pan. Fry with wine-and-fish-sauce. Then serve them together with the wine-and-fish-sauce itself, and scatter pepper. Otherwise, Cutlets: let them be fried in fish-sauce, and while hot rubbed with honey, and so served. Laser Cutlets: laser, ginger, cardamom, and one cup of fish-sauce; mix cumin with all these ground, and cook the cutlets there.

Roasts. A roast cooked plain from the oven. A measure of pure salt with honey. Serve.

Otherwise, Roasts: of parsley six scruples, of laser six scruples, of ginger six scruples, five bay berries, of condiment, of laser root six scruples, of oregano six scruples, of galingale six scruples, a little costmary, of pellitory three scruples, of celery seed six scruples, of pepper twelve scruples, of fish-sauce and oil as much as suffices.

Otherwise, Roasts: pound a dried myrtle berry softened with cumin, pepper, honey, fish-sauce, reduced must, and oil, and when it has boiled thicken with starch. Pour it over boiled meat lightly roasted in salt. Scatter pepper and serve.

Otherwise, Roasts: of pepper six scruples, of lovage six scruples, of parsley six scruples, of celery seed six scruples, of dill six scruples, of laser root six scruples, of asarum six scruples, a little pellitory, of galingale six scruples, of caraway six scruples, of cumin six scruples, of ginger six scruples, of fish-sauce half a pint, of oil a cup.

A roast without colour is boiled, and into a saucepan are poured pepper, condiment, honey, fish-sauce, and it is set in the oven until it is cooked. But if you wish to give colour to the boiled meat, roast it without seasoning and pour over it the juice of leg-ham.

Sauce for Any Boiled Meat: pepper, lovage, oregano, rue, silphium, dried onion, boiled must, honey, vinegar, a little oil; pour it over boiled meat well dried and pressed in a cloth.

Sauce for Boiled Meat: pepper, parsley, fish-sauce, vinegar, dates, onion, a little oil; pour over with hot sauce. Sauce for Boiled Meat: pound pepper, dry rue, fennel seed, onion, dates, fish-sauce, and oil.

White Sauce for Boiled Meat: pepper, fish-sauce, wine, rue, onion, pine kernels, a little spiced wine, of soaked morsels enough to give it body, oil. When the sauce has cooked, pour it over.

Otherwise, White Sauce for Boiled Meat: pepper, caraway, lovage, thyme, oregano, onion, date, honey, vinegar, fish-sauce, oil.

White Sauce for Slices: pepper, cumin, lovage, rue seed, damsons, pour in wine, temper with honey-wine and vinegar. With thyme and oregano.

Otherwise, White Sauce for Slices: pepper, thyme, cumin, celery seed, fennel, rue, myrtle berry, raisins. Temper with honey-wine. Stir with a sprig of savory.

Sauce for Slices: pepper, lovage, caraway, mint, spikenard-leaf, leaf, egg yolk, honey, honey-wine, vinegar, fish-sauce, and oil. Stir with savory and leek. Thicken the sauce.

White Sauce for Slices: pepper, lovage, cumin, celery seed, thyme, soaked pine kernels, soaked and cleaned walnuts, honey, vinegar, fish-sauce, and oil.

Sauce for Slices: pepper, celery seed, caraway, savory, safflower flowers, onion, roasted almonds, date, fish-sauce, oil, a little mustard. Give it colour with reduced must.

Sauce for Slices: pepper, lovage, parsley, onion, roasted almonds, date, honey, vinegar, fish-sauce, reduced must, oil.

Sauce for Slices: chop hard eggs, pepper, cumin, parsley, a little costmary, a myrtle berry, rather more honey, vinegar, fish-sauce, oil.

Raw Dill-Sauce for Boiled Meat: pepper, dill seed, dry mint, laser root, moisten with vinegar, add dates, honey, fish-sauce, a little mustard, oil, temper with reduced must, and proceed to give it colour.

Fish-Pickle Sauce for Boiled Meat: pepper, lovage, caraway, celery seed, thyme, onion, date, strained fish-pickle, honey, and wine, temper. Scatter chopped green celery over the top. Put in oil and serve.

Stomachs. Empty a pig's stomach well, with vinegar and salt, then wash it with water, and so fill it with this stuffing: pork flesh pounded and ground, and so de-nerved, mixed with three brains and raw eggs, into which you pour pine kernels and put whole pepper, and temper with this sauce: pound pepper, lovage, silphium, anise, ginger, a little rue, the best fish-sauce, and a little oil. Fill the belly so that it has slack, lest it burst in the cooking. Pin both ends and plunge it into a boiling pot. Lift it and prick it with a needle so that it does not crack. When it is cooked halfway, wash it and hang it in the smoke so that it takes colour. And again boil it thoroughly so that it can be cooked; then with fish-sauce, unmixed wine, a little oil. And you will open it with a knife and serve it with fish-sauce and lovage.

To Make a Stomach as Though Roasted, wrap it in bran, then put it into brine, and so cook it.

Roasted Loins are made thus: they are opened into two parts, so that they are spread out, and ground pepper is scattered over them, pine kernels and coriander chopped very fine and ground fennel seed; then the loins are closed up spread out, sewn together, and wrapped in caul, and so seared in oil and fish-sauce; thence they are roasted in an oven or on a gridiron.

A Ham, when you have boiled it with many dried figs and three bay leaves, with the skin drawn off, cut it crosswise and fill it with honey; then weave a paste of flour kneaded with oil and restore its skin to it. And when the paste is cooked, take it from the oven, just as it is, and serve.

The Cooking of a Ham: cooked plainly from water with dried figs, as is usual, served with morsels, boiled must or spiced wine — better still with the juice of must-cakes.

Fore-ham with Must-Cakes: boil the fore-ham with two pounds of barley and twenty-five dried figs. When it is boiled, cut off the rind and burn its edge with a glowing iron and touch it with honey. Better still, put in the oven, smear it with honey. When it has taken colour, put into a pot raisin-wine, pepper, a bundle of rue, unmixed wine, temper. When it is tempered, pour half over the fore-ham, and with the other part of the peppered sauce drench the morsels of must-cake set ready. When they have sucked it up, whatever the must-cakes refuse, pour back over the fore-ham.

The Cooking of Bacon: cooked covered with water and much dill, drip on a little oil and a little salt.

Kid's or Lamb's Liver you will cook thus: make honey-water and eggs, mix in part milk, so that the cut liver may soak it up. Cook it and serve with wine-and-fish-sauce, with pepper scattered.

Otherwise, with Lungs: wash the lungs in milk — and strain off what they can take up — and break in two raw eggs, a few grains of salt, a spoonful of honey, and mix in fine flour, and fill the lungs, boil them, and chop them.

Pound pepper, moisten with fish-sauce, raisin-wine, unmixed wine. Prick the lungs and pour this wine-and-fish-sauce over them.

Homely Sweets: small palm-dates or dates, stoned, with a nut or pine kernels, honey, ground pepper. Stuff them, touch them outside with salt. Fry in cooked honey and serve.

Otherwise, Sweets: scrape the best African must-cakes and steep them in milk. When they have drunk it up, put them in the oven. So that they do not dry out, take them out a little. While they are hot, pour honey over them, prick them so that they drink it up. Scatter pepper and serve.

Otherwise, Sweets: scrape fine-wheat cakes, make larger morsels, soak them in milk, fry them in oil. Pour honey over them and serve.

Sweets: into the peppered mixture put honey, unmixed wine, raisin-wine, rue; into this put pine kernels, mix boiled spelt-grits, chopped walnuts, add roasted hazelnuts, and serve.

Otherwise, Sweets: pound pepper, pine kernels, honey, rue, and raisin-wine, with milk and a pasta sheet; bring it to a curd, cook it doused with a few eggs, scatter honey over it, and serve.

Otherwise, Sweets: take fine flour, cook it in hot water, so that you make a very stiff porridge. Then spread it on a board. When it has cooled, cut it as for sweets, and fry it in the best oil. Lift it, pour honey over it. Scatter pepper and serve. You will do better if you put milk instead of water.

Tripatina: take milk, judge it against the size of the dish, temper the milk with honey as for milk-puddings, put in five eggs to a pint, or, if to a half-pint, three eggs. Dissolve them in the milk so that you make a single body. Set it in a Cumaean dish and cook over a slow fire. When it has drawn together, scatter pepper and serve.

Egg Sponge with Milk: four eggs, a half-pint of milk, an ounce of oil, dissolve together so that you make a single body. Add a little oil to a thin pan, make it boil, and add the mixture you have prepared. When it is cooked on one side, turn it onto a dish, pour honey over it, scatter pepper, and serve.

Curds: sour milk, pepper and fish-sauce, honey, salt, oil, and coriander.

Bulbs with oil, fish-sauce, vinegar. Serve with a little cumin scattered. Otherwise: pour out the bulbs, cook them in equal water, then fry in oil. Make the sauce thus: thyme, pennyroyal, pepper, oregano, honey, a little vinegar, and, if you like, a little fish-sauce. Scatter pepper and serve.

Otherwise: boil the bulbs, press them in a saucepan, put in thyme, oregano, honey, vinegar, reduced must, date, fish-sauce, and a little oil. Scatter pepper and serve.

Otherwise: fried bulbs you will serve with wine-and-fish-sauce.

Cornel-Mushrooms: boiled and hot, dried, are taken with wine-and-fish-sauce and pepper, so that you grind the pepper with fish-sauce.

For Cornel-Mushrooms: pepper, boiled must, vinegar, and oil.

Otherwise, Cornel-Mushrooms boiled are served with salt, oil, unmixed wine, and chopped coriander.

Boletus Mushrooms: pour over them boiled must, a bundle of green coriander. When it has boiled, take out the bundle and serve.

Boletus Mushrooms, Otherwise: their stalks scattered with fish-sauce or salt they serve.

Boletus Mushrooms, Otherwise: their stems cut up, into a pan. Pour over them grape-juice, with pepper added, lovage, a little honey, temper with fish-sauce. A little oil.

Truffles: scrape them, boil them, scatter salt, fix them on a skewer, and roast them lightly; then put into a pot oil, fish-sauce, boiled must, wine, pepper, and honey. When it has boiled, bind with starch. Unload the truffles and serve.

Otherwise, Truffles: boil them, and with salt scattered fix them on skewers and roast them lightly, and put into a pot fish-sauce, green oil, boiled must, a little wine, broken pepper, and a little honey, and let it boil. When it has boiled, bind with starch and prick the truffles so that they drink it up. Unload them. When they have well sucked it up, serve. If you wish, wrap these same truffles in pork caul and roast them, and so serve.

Otherwise, Truffles with Wine-and-Fish-Sauce: pepper, lovage, coriander, rue, fish-sauce, honey, wine, a little oil. Heat it.

Otherwise, Truffles: pepper, mint, rue, honey, oil, a little wine. Heat it and serve.

Otherwise: boil truffles with leek, then salt, pepper, chopped coriander, the best unmixed wine. Serve.

Otherwise, Truffles: pepper, cumin, hartwort, mint, celery, rue, honey, vinegar or wine, salt or fish-sauce, and a little oil.

For Taro: pepper, cumin, rue, honey, fish-sauce, a little oil. When it has boiled, bind with starch.

Snails: take snails, sponge them, take off the membrane so that they can come out. Put into a vessel milk and salt for one day, on the other days milk alone, and clear off the dung every hour. When they are fattened, so that they cannot draw back, fry them in oil, put on wine-and-fish-sauce. Likewise they can be fed with reduced must from the flesh.

Roast snails with pure salt and oil. Roast Snails: laser, fish-sauce, pepper, oil. Pour over. Roast Snails: fish-sauce, pepper, cumin, oil. Pour over constantly.

Otherwise, Snails: soak living snails in fine-wheat milk. When they are fattened, cook them.

Eggs Fried in Wine-and-Fish-Sauce: boiled eggs with fish-sauce, oil, unmixed wine; or with fish-sauce, pepper, laser. In Soft-Boiled Eggs: pepper, lovage, soaked pine kernels, moisten with honey, vinegar, temper with fish-sauce.

Here begins the Four-Footed Book of Apicius Caelius.

VIII.

Wild Boar is seasoned thus: it is sponged and so salt is scattered on it, and roasted cumin, and so it stands. The next day it is put into the oven. When it is cooked, it is poured over with ground pepper, honey, fish-sauce, boiled must, and raisin-wine.

Otherwise, for Wild Boar: boil the boar in sea-water with bay twigs until it is steeped. Take off its skin. Serve it with salt, mustard, vinegar.

Otherwise, for Wild Boar: pound pepper, lovage, oregano, softened myrtle berries, coriander, onions, moisten with honey, wine, fish-sauce, a little oil. Heat it, bind with starch. Pour over the boar cooked in the oven. You will do this also for every kind of game meat.

For Roasted Boar you will make hot sauces thus: pepper, roasted cumin, celery seed, mint, thyme, savory, safflower flowers, roasted pine kernels or roasted almonds, honey, wine, a cup of fish-sauce, a little oil.

Otherwise, Hot Sauces for Roasted Boar: pepper, lovage, celery seed, mint, thyme, roasted pine kernels, wine, vinegar, fish-sauce, and a little oil. When the plain sauce has boiled, then put in a ball of the ground mixture and stir with a bundle of onion and rue. If you wish to make it richer, bind, if you like, with the liquid white of eggs. Move it gently. Scatter ground pepper and serve.

Sauce for Boiled Boar: pepper, lovage, cumin, hartwort, oregano, pine kernels, date, mustard, vinegar, fish-sauce, and oil.

Cold Sauce for Boiled Boar: pepper, caraway, lovage, roasted coriander seed, dill seed, celery seed, thyme, oregano, onion, honey, vinegar, mustard, fish-sauce, oil.

Otherwise, Cold Sauce for Boiled Boar: pepper, lovage, cumin, dill seed and thyme, oregano, a little hartwort, rather more rocket seed, moisten with unmixed wine, green seasonings, a little onion, fried hazelnut or almond, date, honey, vinegar, a little unmixed wine, give it colour with reduced must, fish-sauce, oil.

Otherwise, Sauce for Boar: pound pepper, lovage, oregano, celery seed, laser root, cumin, fennel seed, rue, fish-sauce, wine, raisin-wine. Make it boil. When it has boiled, bind with starch. Touch the boar inside and out and serve.

A Boar's Ham is stuffed Terentine-style thus: through the joint of the ham put a stake so that you separate the skin from the flesh, so that it can take seasoning through a little horn and be wholly filled. Pound pepper, a bay berry, rue; if you wish, add laser; the best fish-sauce, boiled must, and drops of green oil.

When it is filled, that part by which it was filled is bound with linen, and it is put into broth and boiled in sea-water with bay-shoots and dill.

Sauce for Venison: pound pepper, lovage, caraway, oregano, celery seed, laser root, fennel seed, work it, moisten with fish-sauce, wine, raisin-wine, a little oil. When it has boiled, bind with starch. Touch the cooked venison inside and out and serve.

For roebuck likewise, and for every kind of game you use the same seasoning.

Otherwise, boil the venison and roast it lightly. Pound pepper, lovage, caraway, celery seed, moisten with honey, vinegar, fish-sauce, oil. Heated, bind with starch and pour over the meat.

Sauce for Venison: pepper, lovage, onion, oregano, pine kernels, dates, honey, fish-sauce, mustard, vinegar, oil.

Seasoning for Venison: pepper, cumin, condiment, onion, rue, mint, honey, fish-sauce, raisin-wine, boiled must, and a little oil. Bind with starch when it is already boiling.

Hot Sauces for Venison: pepper, lovage, parsley, cumin, moisten, roasted pine kernels or almonds, honey, vinegar, wine, a little oil, fish-sauce, and stir the sauce.

For Roasted Venison: pepper, Indian spikenard, spikenard leaf, celery seed, dried onion, green rue, honey, vinegar, fish-sauce, with dates added, raisins, and oil.

Otherwise, for Roasted Venison, Hot Sauces: pepper, lovage, parsley, softened damsons, wine, honey, vinegar, fish-sauce, a little oil. Stir with leek and savory.

Sauce for Roebuck: pepper, lovage, caraway, cumin, parsley, rue seed, honey, mustard, vinegar, fish-sauce, and oil.

Sauce for Roasted Roebuck: pepper, condiment, rue, onion, honey, fish-sauce, raisin-wine, a little oil, starch when it is already boiling.

Otherwise, Sauce for Roebuck: pepper, condiment, a little oregano, rue, fish-sauce, honey, raisin-wine, and a little oil, bind with starch.

Hot Sauce for Mouflon: pepper, lovage, cumin, dry mint, thyme, silphium, moisten with wine, add softened damsons, honey, wine, fish-sauce, vinegar, raisin-wine for colour, oil; stir with a bundle of oregano and dry mint.

Sauce for All Game, Boiled and Roasted: of pepper eight scruples, rue, lovage, celery seed, juniper, thyme, dry mint, six scruples each, of pennyroyal three scruples. Reduce all these to a very fine powder, mix them into one, and grind them. Add into a little vessel as much honey as is enough. And use them with vinegar-sauce.

Cold Sauce for Mouflon: pepper, lovage, thyme, roasted cumin, roasted pine kernels, honey, vinegar, fish-sauce, and oil. Scatter pepper.

Fried Veal: pepper, lovage, celery seed, cumin, oregano, dried onion, raisins, honey, vinegar, wine, fish-sauce, oil, reduced must.

Veal or Beef with leeks, spring onions, or taro, fish-sauce, pepper, laser, and a little oil.

For Boiled Veal: pound pepper, lovage, caraway, celery seed, moisten with honey, vinegar, fish-sauce, oil. Heat it, bind with starch, and pour over the meat.

Otherwise, for Boiled Veal: pepper, lovage, fennel seed, oregano, pine kernels, dates, honey, vinegar, fish-sauce, mustard, and oil.

Slices of Kid or Lamb: cook with pepper and fish-sauce, with spelt-bean stew, fish-sauce, pepper, laser, with morsels of bread soaked in gravy and a little oil.

Otherwise, Stewed Kid or Lamb: put the slices into a pot. Cut onion and coriander small. Pound pepper, lovage, cumin, fish-sauce, oil, wine. Cook. Empty into a dish, bind with starch.

Otherwise, Stewed Kid or Lamb: raw lamb ought to take the ground mortar-mixture, but goat takes the ground mixture when it is being cooked.

Roasted Kid or Lamb: when you have cooked it in fish-sauce and oil, soak it cut up in pepper, laser, fish-sauce, a little oil, and roast it on a gridiron. Touch it with the same sauce. Scatter pepper and serve.

Otherwise, Roasted Kid or Lamb: of pepper half an ounce, of asarum six scruples, a little ginger, of parsley six scruples, a little laser, of the best fish-sauce a half-pint, of oil a cup.

Kid or Lamb Syringian Style, that is, Suckling: it is carefully boned from the throat, so that it becomes a bag and its entrails are emptied whole, so that air is blown into the entrails by way of the head and the dung is emptied from the hindmost part. They are washed carefully with water. And so they are filled, with fish-sauce mixed in, and on account of the moisture it is sewn up and put into the oven. When it is cooked, a boiling sauce is poured over: milk, ground pepper, fish-sauce, boiled must, a little reduced must, so also oil, and to the already boiling sauce you add starch. Or at least it is put into a net or a little basket and carefully bound, and plunged into boiling broth with a little salt. When it has boiled there well, through three surgings, it is lifted, and again it boils with the moisture written above. With the boiling seasoning it is poured over.

Otherwise, Syringian Kid or Lamb: of milk one pint, of honey four ounces, of pepper one ounce, a little salt, a little laser. Its own sauce: a cup of oil, a cup of fish-sauce, a cup of honey, eight pounded dates, a half-pint of good wine, a little starch.

Raw Kid or Lamb: rub it with oil and pepper, and scatter pure salt outside with much coriander seed. Put it into the oven. Serve it roasted.

Tarpeian Kid or Lamb: before it is cooked, dressed, it is sewn up. Pepper, rue, savory, onion, a little thyme, and fish-sauce. Wash the kid, soften it in the oven or in a pan that has oil. When it is cooked through, pour over it in the pan this stuffing: pound savory, onion, rue, dates, wine, boiled must, oil. When it has well taken up the stuffing, set it on a dish, scatter pepper, and serve.

Parthian Kid or Lamb: put it into the oven. Pound pepper, rue, onion, savory, stoned damsons, a little fresh laser, fish-sauce, and wine. It is washed boiling-hot on a dish; it is taken with vinegar.

Bay-Leaf Kid in Milk: dress the kid, bone it, take out its inwards with the rennet, wash it. Put into a mortar pepper, lovage, laser root, two bay berries, a little pellitory, two or three brains. Pound all these, moisten with fish-sauce, temper with salt. Over the ground mixture strain two pints of milk, two spoonfuls of honey. With this stuffing fill the entrails and arrange them in a ring over the kid, and cover with caul and paper, pin it. Set the kid in a pot or pan, add fish-sauce, oil, wine. When it has come to the middle of cooking, pound pepper, lovage, and moisten with its own juice, put in a little reduced must, pound, empty into the casing. When it is cooked through, unload it, bind with starch, and serve.

Plain Lamb: of a skinned lamb make slices, wash them, put them carefully into a pot, add oil, fish-sauce, wine, leek, coriander cut with a knife. When it begins to boil, stir the sauce with an onion and serve.

Laser Kid: with the entrails of the kid well cleaned, stuff them with pepper, fish-sauce, laser, oil, and put them inside the kid, sew it well, and they are cooked together with the kid. And when it is cooked through, put into a mortar rue, a bay berry, and with the kid lifted and dried, pour its own sauce over it, and so set it down.

Stuffed Sucking-Pig in Two Ways: dress it, gut it from the throat, prepare it. Before you sear it, open the little ear carefully, put the Terentine stuffing into a bull's bladder, then tie the reed of a bird-feeder to the mouth of the bladder, through which you press into the ear as much as it can take, then close it with paper and pin it. And prepare another stuffing thus: pound pepper, lovage, oregano, a little laser root, moisten with fish-sauce, add cooked brains, raw eggs, boiled spelt-grits, its own juice, and, if there are any, small birds, pine kernels, whole pepper, temper with fish-sauce. Fill the sucking-pig, cover it with paper and pins. Put it into the oven. When it is cooked, unload it, grease it, and serve.

Otherwise, Sucking-Pig: salt, cumin, laser. Take out the inner bag of the fish-sauced pig, so that some flesh remains in it. Pound pepper, lovage, oregano, moisten with fish-sauce, add one brain, two eggs. Mix together. Fill the seared sucking-pig, pin it. Plunge it in a little basket into a boiling pot. When cooked, take off the pins so that the sauce can drain from it. Serve with pepper scattered.

Stuffed Boiled Sucking-Pig: take out the inner bag of the sucking-pig, sear it. Pound pepper, lovage, oregano, moisten with fish-sauce, cooked brains as much as is enough, likewise dissolve eggs, temper with fish-sauce. Cut up whole cooked sausages, but first wash the seared sucking-pig with fish-sauce, then fill it, pin it, plunge it in a little basket into a boiling pot. When cooked, sponge it, and serve without pepper.

Roasted Sucking-Pig with Pasta-and-Honey: dress the sucking-pig, gut it from the throat, dry it. Pound an ounce of pepper, honey, wine. Set it to boil. Break the dried pasta sheet and mix it in pieces into a pot, stir with a sprig of green bay, cook it so long until it becomes smooth and grows thick. With this stuffing fill the sucking-pig, pin it, cover it with paper, put it in the oven. Garnish and serve.

Milk-Fed Sucking-Pig, Boiled, Hot, with Raw Apician Sauce: put into a mortar pepper, lovage, coriander seed, mint, rue, work it, moisten with fish-sauce, add honey, wine, and fish-sauce, and pour it over the boiling boiled sucking-pig dried with a clean cloth, and serve.

Vitellian Sucking-Pig: dress the sucking-pig like a boar, scatter salt, roast it in the oven. Put into a mortar pepper, lovage, moisten with fish-sauce, temper with wine and raisin-wine. Into a pot a little oil. Let it boil. And sprinkle the roasted sucking-pig with the sauce, so that it takes it up under the skin.

Flaccian Sucking-Pig: dress the sucking-pig in the manner of a boar, scatter salt, and put it into the oven. While it cooks, put into a mortar pepper, lovage, caraway, celery seed, laser root, green rue, work it, moisten with fish-sauce, temper with wine and raisin-wine. Into a pot a little oil. Let it boil, bind with starch. Touch the cooked sucking-pig at the bones — grind celery seed so that it becomes a powder — scatter it, and serve.

Bay-Crowned Sucking-Pig: bone the sucking-pig, dress it as for wine-and-fish-sauce, sear it. Break enough green bay into the middle of it. Into the oven, roast it. And put into a mortar pepper, lovage, caraway, celery seed, laser root, bay berries, work it, moisten with fish-sauce, and temper with wine and raisin-wine. Add a little oil into a pot and let it boil. Bind it. Take the sucking-pig from the bay, touch the sauce at the bone, and serve.

Frontonian Sucking-Pig: bone it, sear it, dress it. Put into a pot fish-sauce, wine, tie a bundle of leek, dill, halfway through cooking put in reduced must. When cooked, wash it and set it dry. Scatter pepper and serve.

Sucking-Pig Cooked in a Cauldron: sear the sucking-pig, dress it, add into a pot oil, fish-sauce, wine, water, tie a bundle of leek, coriander, halfway through cooking give it colour with reduced must. Put into a mortar pepper, lovage, caraway, oregano, celery seed, laser root, work it, moisten with fish-sauce, its own juice, temper with wine and raisin-wine. Empty into the pot, make it boil. When it has boiled, bind with starch. Pour over the sucking-pig set in a pan, scatter pepper, and serve.

Celsinian Sucking-Pig: dress it, pour in pepper, rue, onion, savory, cucumber juice, and pour eggs in through the ear. And from pepper, fish-sauce, a little wine. Temper in a small cup and take it.

Roasted Sucking-Pig: pound pepper, rue, savory, onion, the middles of cooked eggs, fish-sauce, wine, oil, spiced wine. Let it boil. Pour the seasoning over the sucking-pig in a serving-dish and serve.

Granary Sucking-Pig: the sucking-pig is boned, through the throat in the manner of a wineskin. There is put into it a forcemeat chicken cut into little pieces, thrushes, fig-peckers, forcemeats of its own flesh, Lucanian sausages, stoned dates, smiths' bulbs, shelled snails, mallows, beets, leeks, celery, boiled cabbage-shoots, coriander, whole pepper, pine kernels; fifteen eggs are poured over, peppered fish-sauce, grapes are put in. It is tied up and sewn together and seared, roasted in the oven. Then it is split along the back and poured over with this sauce: pound pepper, rue, fish-sauce, raisin-wine, honey, a little oil. When it has boiled, starch is put in.

Cold Sauce for an Unboiled Sucking-Pig you will make thus: pound pepper, caraway, dill, a little oregano, pine kernels, moisten with vinegar, fish-sauce, date, honey, prepared mustard, drip oil over the top, scatter pepper, and serve.

Salt-Cured Sucking-Pig you will make thus: bone the sucking-pig and prepare it as for the one cooked in a cauldron, and hang it in the smoke, but weigh it, and put in as much salt as it weighs. Put it into a pot and boil it so that it cooks, and so bring it out on a platter with fresh salt-fish.

For a Milk-Fed Sucking-Pig: of pepper one ounce, of wine a half-pint, of the best oil a cup, of vinegar a smaller cup.

Coriander Sucking-Pig: roast the sucking-pig carefully. Make a dry mortar in which you pound pepper, dill, oregano; mix in green coriander, honey, wine, fish-sauce, oil, vinegar, reduced must. Pour all these, heated, over it, and scatter raisins, pine kernels, and chopped onion, and so serve.

Sucking-Pig Cooked in a Cauldron: take a sucking-pig, dress it, cook it in oil and fish-sauce. While it cooks, put into a mortar pepper, rue, a bay berry, fish-sauce, raisin-wine or boiled must, old wine, pound all together, temper, and transfer into a bronze pan. Put it in.

Sucking-Pig in the Same Sauce: cook it through. But when you lift it, bind with starch, and so transfer it into a vessel and serve.

Sucking-Pig Sprinkled with Thyme: boil a milk-fed sucking-pig killed the day before, with salt and dill, and dip it constantly in cold water so that it has whiteness. Then green seasonings, thyme, a little pennyroyal, hard eggs, onion chopped small, scatter all these over it and season with a half-pint of fish-sauce, a pound of oil, a pound of raisin-wine, and so serve.

Sharp-Broth Sucking-Pig: dress a well-prepared sucking-pig and put it into broth seasoned thus: put into a mortar fifty grains of pepper, as much honey as is fitting, three dried onions, a little green or dried coriander, a half-pint of fish-sauce, an ounce of oil, a half-pint of water; temper together in a little pot. Put the sucking-pig in it. When it begins to boil, stir the sauce with an onion so that it becomes thick. If it begins to make somewhat less sauce, then add a half-pint of water. Cook it through thus, and so serve the sucking-pig.

Laser Sucking-Pig: pound in a mortar pepper, lovage, caraway, mix in a little cumin, fresh laser, moisten with vinegar, add pine kernels, date, honey, vinegar, fish-sauce, prepared mustard. Temper all with oil and pour over.

Broth-Sauced Sucking-Pig: put into a mortar pepper, lovage or dill, coriander, rue, a bay berry, work it, moisten with fish-sauce, with leek, a little raisin-wine or honey, a little wine, some oil. When you have cooked it, bind with starch.

Sour Hare: it is parboiled a little in water, then arranged in a pan to be cooked in oil in the oven, and when it is nearly cooked, in fresh oil, touch it with the seasoning written below: pound pepper, savory, onion, rue, celery seed, fish-sauce, laser, wine, and a little oil. It is turned several times; it is cooked through in the seasoning itself.

Likewise another stuffing for it, when it is nearly to be taken off: pound pepper, date, laser, raisins, boiled must, fish-sauce, oil. Moisten, and when it has boiled, scatter pepper and serve.

Stuffed Hare: whole pine kernels, almonds, chopped walnuts or acorns, solid grains of pepper, flesh of the hare itself, and it is bound with broken eggs. It is covered with pork caul. Into the oven. So you will make the stuffing again: rue, pepper, savory, onion, savory, date, laser, fish-sauce, boiled must, or spiced wine. Let it boil together a long time until it thickens, and so it is poured over. But let the hare remain in peppered fish-sauce and laser.

White Sauce for Roasted Hare: pepper, lovage, cumin, celery seed, the middle of a hard egg. Gather the ground mixture and make a ball of it on the outside. In a little pot cook fish-sauce, wine, oil, vinegar, a little chopped onion; then put in the little ball of seasoning and stir with oregano or savory; if there is need, bind with starch.

Otherwise, Hare: a hash of hare's blood and liver and lungs. Put into a pot fish-sauce and oil; in the cooking chop leek and coriander small, put it into the pot. When they are cooked, pound pepper, cumin, coriander, laser root, mint, rue, pennyroyal, moisten with vinegar, add the hare's liver and blood, pound, temper with honey and its own juice, vinegar. Empty into the pot, put the hare's lungs chopped small into the same pot. Make it boil. When it has boiled, bind with starch, scatter pepper, and serve.

Otherwise, Hare in its Own Juice: dress the hare, bone it, prepare it, put it into a pot, add fish-sauce with oil, in the cooking a bundle of leek, coriander, dill. While it cooks, put into a mortar pepper, lovage, cumin, coriander seed, laser root, dried onion, mint, rue, celery seed, work it, moisten with fish-sauce, add rather more of its own juice, temper with reduced must, vinegar. Make it boil; when it has boiled, bind with starch. Garnish, pour the sauce over, scatter pepper, and serve.

Passenian Hare: dress the hare, bone it, prepare it stretched out, hang it in the smoke. When it has taken colour, make it cook halfway. Wash it, scatter a lump of salt. Touch it with wine-and-fish-sauce: put into a mortar pepper, lovage, work it, moisten with fish-sauce, temper with wine and fish-sauce. Into a pot, add a little oil, make it boil. When it has boiled, bind with starch. Touch the roasted hare along the back, scatter pepper, and serve.

Forcemeat Hare: with the same cooking season the flesh, mix in soaked pine kernels, cover it with caul or gather the slices with paper and skewers.

Stuffed Hare: dress the hare, prepare it, set it square. Put into a mortar pepper, lovage, oregano, moisten with fish-sauce. Add cooked chicken livers, cooked brains, chopped flesh, three raw eggs, temper with fish-sauce. Cover with caul and paper and pin it. Roast it lightly over a slow fire. Put into a mortar pepper, lovage, work it, moisten with fish-sauce, temper with wine and fish-sauce. Make it boil. When it has boiled, bind with starch and pour over the lightly roasted hare. Scatter pepper and serve.

Hare, Boiled Otherwise: dress it, add onto a platter oil, fish-sauce, vinegar, raisin-wine, chop onion and green rue, thyme sliced under, and so set it out.

Pound pepper, rue, onion, the liver of the hare, fish-sauce, boiled must, raisin-wine, a little oil, starch when it boils.

Hare Sprinkled Dry. This too you season beforehand like the Tarpeian kid; before it is cooked, dressed, it is sewn up. Pepper, rue, savory, onion, a little thyme, wash it with fish-sauce, then cook it in the oven and scatter around it this stuffing: half an ounce of pepper, rue, onion, savory, four dates, a fair amount of raisins. Heat it over a fire-pan. Wine, oil, fish-sauce, boiled must. It is touched frequently so that it takes up all its seasoning. Then with pepper, dry, on a dish. It is taken.

Otherwise, Seasoned Hare: cook it in wine, fish-sauce, water. A little mustard, dill, leek with its hair on. When it has cooked in itself, season it: pepper, savory, round onion, dates, two damsons, wine, fish-sauce, boiled must, a little oil, let it be bound with starch. Let it boil a little. The hare is poured over with the seasoning in a pan.

Dormice: with pork forcemeat, likewise with flesh — from every limb of the dormice — ground with pepper, pine kernels, laser, fish-sauce, stuff the dormice and, sewn up, put them on a tile, set them in the oven, or, stuffed, cook them in an oven-dish.

Here begins the Sea-Book of Apicius Caelius.

IX.

Sauce for Lobster and Capers: firm chopped spring onion and a sauce: pepper, lovage, caraway, cumin, date, honey, vinegar, wine, fish-sauce, oil, reduced must. Add mustard quickly to the boiled dishes.

Roasted Lobsters you will make thus: the lobsters are opened, as is usual, with their shell, and there is poured over them a peppered, coriander sauce, and so they are roasted on a gridiron. When they have dried, you add to them, on the gridiron, as often as they dry, until they are roasted.

Boiled lobster with cumin-sauce you will serve well: pepper, lovage, parsley, dry mint, rather more cumin, honey, vinegar, fish-sauce; if you wish, you will add spikenard leaf and malabathrum.

Otherwise, Lobster: forcemeats of its tail you will make thus: first take off the husk, then boil the flesh, chop it, and with fish-sauce, pepper, and eggs shape the forcemeats.

For Boiled Lobster: pepper, cumin, rue, honey, vinegar, fish-sauce, and oil.

Otherwise, for Lobster: pepper, lovage, cumin, mint, rue, pine kernels, honey, vinegar, fish-sauce, and wine.

For Electric-Ray: pound pepper, rue, dried spring onion, honey, fish-sauce, raisin-wine, a little wine, drops of good oil. When it begins to boil, bind with starch.

For Boiled Electric-Ray: pepper, lovage, parsley, mint, oregano, the middle of an egg, honey, fish-sauce, raisin-wine, wine, oil; if you wish, add mustard, vinegar; if you want it fish-pickled, add raisins.

For Squid in a Pan: pound pepper, rue, a little honey, fish-sauce, boiled must, drops of oil. For Stuffed Squid: pepper, lovage, coriander, celery seed, egg yolk, honey, vinegar, fish-sauce, wine, and oil. Bind it.

For Stuffed Cuttlefish: pepper, lovage, celery seed, caraway, honey, fish-sauce, wine, basket-seasonings. Heat it, and so open the cuttlefish and pour it over.

You will make a Cooked Cuttlefish thus: pound boiled de-nerved brains with pepper, into which you mix enough raw eggs, whole pepper, small forcemeats, and so consume it and put it into a boiling pot so that the stuffing can come together.

Cuttlefish boiled, put from the cauldron into cold water, with pepper, laser, fish-sauce, pine kernels, eggs; and season it as you wish.

Otherwise, Cuttlefish: pepper, lovage, cumin, green coriander, dry mint, egg yolk, honey, fish-sauce, wine, vinegar, and oil; and when it has boiled, bind with starch.

For Octopus: with pepper, fish-sauce, laser, serve it.

For Oysters: pepper, lovage, egg yolk, vinegar, fish-sauce, oil, and wine. If you wish, add honey too.

For Every Kind of Shellfish: pepper, lovage, parsley, dry mint, rather more cumin, honey, fish-sauce; if you wish, spikenard leaf and malabathrum.

For Sea-Urchin: take a new saucepan, a little oil, fish-sauce, sweet wine, ground pepper. Make it boil; when it has boiled, put it into the individual urchins, stir, let it boil three times. When you have cooked it, scatter pepper and serve.

Otherwise, for Sea-Urchin: pepper, a little costmary, dry mint, honey-wine, fish-sauce, Indian spikenard, and spikenard leaf.

Otherwise, for Sea-Urchin: put it in a colander, cook it in hot water. Lift it, arrange it in a pan, add spikenard leaf, pepper, honey, fish-sauce, a little oil, eggs, and so bind it; cook it on warm ashes, scatter pepper, and serve.

For Salted Sea-Urchin: temper salted sea-urchin with the best fish-sauce, boiled must, pepper, and set it out.

Otherwise: mix salted sea-urchins with the best fish-sauce, and everyone will think them all fresh, so that they could be taken straight from the bath.

For Mussels: fish-sauce, chopped leek, cumin, raisin-wine, savory, wine; make the mixture more watery and cook the mussels in it.

For Sardines. A stuffed sardine ought to be made thus: the sardine is boned. There is heated pennyroyal, cumin, grains of pepper, mint, walnuts, honey. It is filled and sewn up, wrapped in paper, and so set over the steam of the fire in a covered dish. It is seasoned with oil, boiled must, fish-pickle.

A Sardine is made thus: the sardine is cooked and boned. Pepper is ground with lovage, thyme, oregano, rue, date, honey, and in a little vessel the stuffing is garnished with chopped eggs. A little wine, vinegar, reduced must, and green oil.

Sauce for Sardine: pepper, oregano, onion, a little vinegar, and oil.

Sauce for Sardine: pepper, lovage, dry mint, onion, cooked honey, vinegar, oil. Pour it over, and scatter with chopped hard eggs.

Sauce for Sardine: pepper, lovage, celery seed, mint, rue, date, honey, vinegar, wine, and oil.

The sauce used for grey mullet suits the sardine too.

Sauce for Salted Grey Mullet: pepper, lovage, cumin, onion, rue, garden-herb, date, honey, vinegar, mustard, and oil.

Otherwise, Sauce for Salted Grey Mullet: pepper, oregano, rocket, mint, rue, garden-herb, date, honey, oil, vinegar, and mustard.

Sauce for Salted Sheatfish, Bonito, and Tunny: pepper, lovage, cumin, onion, mint, rue, garden-herb, date, honey, vinegar, mustard, oil.

Sauce for Salted Red Mullet: pepper, rue, onion, date, mustard, mix it ground with sea-urchin and oil, and so pour it over the fried or roasted fish.

Salt-Fish without Salt-Fish: cook liver, pound it, and put in peppered fish-sauce or salt, add oil, hare's or kid's or lamb's or chicken's liver, and if you wish, shape a fish in a little mould. Add green oil over the top.

Otherwise, in Place of Salt-Fish: cumin, pepper, fish-sauce, pound them, and a little raisin-wine or boiled must, and mix in very many ground walnuts, and pound together, and pour into a salt-dish, drip a little oil over the top, and serve.

Otherwise, Salt-Fish without Salt-Fish: as much cumin as you can take up with five fingers, pepper to half of it, and grapes; pound a clove of cleaned garlic, pour fish-sauce over, drip a little oil over the top. This greatly refreshes an ailing stomach and aids digestion.

Baian Stew: put into a pot small oysters, sea-urchin spines, sea-nettles, roasted chopped pine kernels, rue, celery, pepper, coriander, cumin, raisin-wine, fish-sauce, date, oil.

Here begins the Fisherman's Offering of Apicius Caelius.

X.

Herb-Sauce for Fried Fish: clean whatever fish you wish, salt it, fry it. Pound pepper, cumin, coriander seed, laser root, oregano, rue, work it, moisten with vinegar, add date, honey, reduced must, oil, fish-sauce, temper. Pour it back into a pot. Make it boil. When it has boiled, pour over the fried fish, scatter pepper, and serve.

Sauce for Boiled Fish: pepper, lovage, cumin, spring onion, oregano, pine kernels, date, honey, vinegar, fish-sauce, mustard, a little oil. If you wish a fish-pickle sauce, raisins.

Otherwise, for Boiled Fish: pound pepper, lovage, green coriander, savory, onion, two cooked egg yolks, raisin-wine, vinegar, oil, and fish-sauce.

Otherwise, Sauce for Boiled Fish: clean the fish carefully. Put into a mortar salt, coriander seed, pound them, in which roll it, put it into a pan, cover it, seal it with plaster, cook it in the oven. When it is cooked, take it out. Sprinkle it with the sharpest vinegar and serve.

Otherwise, Sauce for Boiled Fish: when you have cleaned the fish, put into a frying-pan seed, water, green dill, and the fish itself. When it is cooked, sprinkle with vinegar and serve.

Alexandrian Sauce for Roasted Fish: pepper, dried onion, lovage, cumin, oregano, celery seed, stoned damsons, must-cake, fish-sauce, reduced must, oil, and cook it.

Otherwise, Alexandrian Sauce for Roasted Fish: pepper, lovage, green coriander, stoned raisins, wine, fish-sauce, oil, and cook it.

Otherwise, Alexandrian Sauce for Roasted Fish: pepper, lovage, green coriander, onion, stoned damsons, raisin-wine, fish-sauce, vinegar, oil, and cook it.

Sauce for Roasted Conger: pepper, lovage, fried cumin, oregano, dried onion, cooked egg yolks, wine, honey-wine, vinegar, fish-sauce, reduced must, and cook it.

Sauce for Horned-Fish: pepper, lovage, oregano, onion, stoned raisins, wine, honey, vinegar, fish-sauce, oil, and cook it.

Sauce for Roasted Red Mullet: pepper, lovage, rue, honey, pine kernels, vinegar, wine, fish-sauce, a little oil. Heat it and pour over.

Otherwise, Sauce for Roasted Red Mullet: rue, mint, coriander, fennel, all green, pepper, lovage, honey, fish-sauce, and a little oil.

Sauce for Roasted Bonito: pepper, lovage, oregano, green coriander, onion, stoned raisins, vinegar, fish-sauce, reduced must, oil, and cook it. This sauce suits the boiled fish too. If you wish, add honey.

Sauce for Perch: pepper, lovage, fried cumin, onion, stoned damsons, wine, honey-wine, vinegar, oil, reduced must, and cook it.

Sauce for Red Sea-Bream: pepper, lovage, caraway, wild thyme, celery seed, dried onion, wine, raisin-wine, vinegar, fish-sauce, oil. Bind with starch.

Sauce for Roasted Lamprey: pepper, lovage, savory, saffron-paste, onion, stoned damsons, wine, honey-wine, vinegar, fish-sauce, reduced must, oil, and cook it.

Otherwise, Sauce for Roasted Lamprey: pepper, lovage, damsons, wine, honey-wine, vinegar, fish-sauce, reduced must, oil, and cook it.

Otherwise, Sauce for Roasted Lamprey: pepper, lovage, mountain catmint, coriander seed, onion, pine kernels, honey, vinegar, fish-sauce, oil, and cook it.

Otherwise, Sauce for Roasted Lamprey: pepper, lovage, dill, celery seed, Syrian sumac, date, honey, vinegar, fish-sauce, oil, mustard, reduced must.

Otherwise, Sauce for Boiled Lamprey: pepper, lovage, caraway, celery seed, coriander, dry mint, pine kernels, rue, honey, vinegar, wine, fish-sauce, a little oil. Heat it and bind with starch.

Otherwise, Sauce for Boiled Lamprey: pepper, lovage, caraway, cumin, pine kernels, date, mustard, honey, vinegar, fish-sauce, oil, reduced must.

Sauce for Boiled Fish: pepper, lovage, parsley, oregano, dried onion, honey, vinegar, fish-sauce, wine, a little oil. When it has boiled, bind with starch and serve on a platter.

Sauce for Boiled Horse-Mackerel: pepper, lovage, cumin, green rue, onion, honey, vinegar, fish-sauce, a little oil. When it has boiled, bind with starch.

Sauce for Roasted Fish: pepper, lovage, thyme, green coriander, honey, vinegar, fish-sauce, wine, oil, reduced must. Heat it and stir with a sprig of rue and bind with starch.

Sauce for Tunny: pepper, cumin, thyme, coriander, onion, raisins, vinegar, honey, wine, fish-sauce, oil. Heat it and bind with starch.

Sauce for Boiled Tunny: pepper, lovage, thyme, condiment, garden-herb, onion, date, honey, vinegar, fish-sauce and oil and mustard.

Sauce for Roasted Dentex: pepper, lovage, coriander, mint, dry rue, quince, cooked honey, wine, fish-sauce, oil. Heat it and bind with starch.

Sauce for Boiled Dentex: pepper, dill, cumin, thyme, mint, green rue, honey, vinegar, fish-sauce, wine, a little oil. Heat it and bind with starch.

Sauce for Gilt-Head Bream: pepper, lovage, caraway, oregano, a rue berry, mint, a myrtle berry, egg yolk, honey, vinegar, oil, wine, fish-sauce. Heat it and so use it.

Sauce for Roasted Gilt-Head Bream: pepper, coriander, dry mint, celery seed, onion, raisins, honey, vinegar, wine, fish-sauce, oil.

Sauce for Boiled Scorpion-Fish: pepper, caraway, parsley, date, honey, vinegar, fish-sauce, mustard, oil, reduced must.

For Fish in Wine-and-Fish-Sauce: pound pepper, rue, honey, mix in raisin-wine, fish-sauce, boiled must, and heat it over a very gentle fire. Otherwise, for Fish in Wine-and-Fish-Sauce: make it as above. When it has boiled, bind with starch.

Sauce for Eel: pepper, lovage, celery seed, dill, Syrian sumac, date, honey, vinegar, fish-sauce, oil, mustard, and reduced must.

Sauce for Eel: pepper, lovage, Syrian sumac, dry mint, rue berries, cooked egg yolks, honey-wine, vinegar, fish-sauce, oil. Cook it.