The Roman Cookery Book: A Critical Translation of The Art of Cooking, for Use in the Study and the Kitchen

aceto acetum adicies ALITER amulo obligas Apicius apii semen aqua asafoetida asparges et inferes blend boil bring caccabum caroenum celery-seed cepam chopped clean cocta codd cooked coques coriander coriandrum cumin cuminum cuttlefish defrutum dish DRESSING dried edition eggs elixas et inferes facies ferbuerit ferveat fire fish fresh fuerit GRILLED hare honey kind laseris leeks ligusticum liquamen little oil lovage meat melle mentam METHOD MICHIGAN milk mittes mittis mixture modice modicum moisten with liquamen mortar mustard nucleos oenogarum olei oleo oleum onion origan origanum oven passum PATINA peas pepper and serve perfundis pine-kernels Pound pepper prepare recipe remove roast rutam salt sauce saucepan scripulos serve shallow Sprinkle with pepper stir suffundes super Take temperabis teres piper thicken thicken with cornflour translation vessel VIII vinegar vino vinum viride wine