[历史] 一些古罗马菜品的做法（个人翻译）[第1页]

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[历史]一些古罗马菜品的做法（个人翻译）[第1页]

作者:执行长塔萨达

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本帖内容转译自古罗马食谱De re coquinaria的英译版，该书为1世纪罗马美食家Apicius创作，亦可能是4~5世纪的后人托名作品。本帖内容为个人闲暇时翻译，个人才疏学浅，如有错误欢迎指教。
本贴严禁出现侮辱性词语或进行人身攻击，违者立删。

@楼层

快更

[48] DUMPLINGS OF PHEASANT / ISICIA PLENA
[Lightly roast choice] FRESH PHEASANTS [cut them into dice and mix these with a] STIFF FORCEMEAT MADE OF THE FAT AND THE TRIMMINGS OF THE PHEASANT, SEASON WITH PEPPER, BROTH AND REDUCED WINE, SHAPE INTO CROQUETTES OR SPOON DUMPLINGS, AND POACH IN HYDROGARUM [water seasoned with garum, or even plain salt water].
[48]雉鸡饺子
将新鲜的雉鸡肉（轻微烤制过亦可）切成小块，与雉鸡油和其他碎肉混合，加入胡椒、肉汁和浓缩葡萄酒调味后，包成汤勺型或圆形的饺子，用鱼露（garum）调成的汤（或盐水）煮熟即可。

[67] VEGETABLE DINNER, EASILY DIGESTED / PULMENTARIUM AD VENTREM
ALL GREEN VEGETABLES ARE SUITED FOR THIS PURPOSE [2] VERY YOUNG [3] BEETS AND WELL MATURED LEEKS ARE PARBOILED; ARRANGE THEM IN A BAKING DISH, GRIND PEPPER AND CUMIN, ADD BROTH AND CONDENSED MUST, OR ANYTHING ELSE TO SWEETEN THEM A LITTLE, HEAT AND FINISH THEM ON A SLOW FIRE, AND SERVE.
[67]易于消化的炖蔬菜
（其他绿色蔬菜也可以依此法烹制）将嫩甜菜和成熟的韭葱煮至半熟，置入深盘中。碾碎胡椒和小茴香，加入肉汤和浓缩葡萄汁（或其它甜味调料），慢火炖煮至成熟后上菜。

[73] PUMPKIN, SQUASH / CUCURBITAS
[Cut the fruit into pieces, boil and] SQUEEZE THE WATER OUT OF THE BOILED FRUIT AND ARRANGE [the pieces] IN A BAKING DISH. PUT IN THE MORTAR PEPPER, CUMIN AND SILPHIUM, THAT IS, A VERY LITTLE OF THE LASER ROOT AND A LITTLE RUE, SEASON THIS WITH STOCK, MEASURE A LITTLE VINEGAR AND MIX IN A LITTLE CONDENSED WINE, SO THAT IT CAN BE STRAINED [2] AND POUR THIS LIQUID OVER THE FRUIT IN THE BAKING DISH; LET IT BOIL THREE TIMES, RETIRE FROM THE FIRE AND SPRINKLE WITH VERY LITTLE GROUND PEPPER.
[73]南瓜
将果实切块，水煮后，将水分挤干，置入深盘中。压碎胡椒、小茴香、罗盘草，和少量的laser根与芸香，在小锅里混合，加入少量的醋和浓缩葡萄酒，过滤。将汤汁倒入南瓜，煮沸三次后离火，加入少量胡椒。

[126] APICIAN JELLY / SALACATTABIA APICIANA
PUT IN THE MORTAR CELERY SEED, DRY PENNYROYAL, DRY MINT, GINGER, FRESH CORIANDER, SEEDLESS RAISINS, HONEY, VINEGAR, OIL AND WINE; CRUSH IT TOGETHER [in order to make a dressing of it]. [Now] PLACE 3 PIECES OF PICENTIAN BREAD IN A MOULD, INTERLINED WITH PIECES OF [cooked] CHICKEN, [cooked] SWEETBREADS OF CALF OR LAMB, CHEESE [1], PIGNOLIA NUTS, CUCUMBERS [pickles] FINELY CHOPPED DRY ONIONS [shallots] COVERING THE WHOLE WITH [jellified] BROTH. BURY THE MOULD IN SNOW UP TO THE RIM; [unmould] SPRINKLE [with the above dressing] AND SERVE
[126]阿庇西安啫喱
在研钵里加入芹菜籽、两种干薄荷、姜、鲜香菜、无籽葡萄干、蜂蜜、醋、油和葡萄酒，充分研磨搅拌均匀后待用（用于蘸食）。
将三片Picentian（应该是面包产地）面包置入模具中，内夹烹饪好的鸡肉、小牛小羊杂碎、奶酪、松子、黄瓜（或腌黄瓜），最后是干洋葱（葱头）。倒入浓肉汤后，将模具整体埋入雪中。凝固后去掉模具，和蘸料一同呈上

[234] BOILED GOOSE WITH COLD APICIAN SAUCE / ANSEREM ELIXUM EX IURE APICIANO FRIGIDO
CRUSH PEPPER, LOVAGE, CORIANDER SEED [1] MINT, RUE, MOISTEN WITH BROTH AND A MODERATE AMOUNT OF OIL. TAKE THE COOKED GOOSE OUT OF THE POT AND WHILE HOT WIPE IT CLEAN WITH A TOWEL, POUR THE SAUCE OVER IT AND SERVE.
[234]白煮鹅佐冷阿庇西安酱
碾碎胡椒、独活草根、芫荽籽（新鲜芫荽更佳）、薄荷、芸香，加入肉汁和适量的油混合制成酱汁。将煮熟的鹅从锅中捞出，趁热擦净后，浇上酱汁后出菜。

[237] CHICKEN PARTHIAN STYLE / PULLUM PARTHICUM
DRESS THE CHICKEN CAREFULLY [2] AND QUARTER IT. CRUSH PEPPER, LOVAGE AND A LITTLE CARRAWAY [3] MOISTENED WITH BROTH, AND ADD WINE TO TASTE. [After frying] PLACE THE CHICKEN IN AN EARTHEN DISH [4] POUR THE SEASONING OVER IT, ADD LASER AND WINE [5] LET IT ASSIMILATE WITH THE SEASONING AND BRAISE THE CHICKEN TO A POINT. WHEN DONE SPRINKLE WITH PEPPER AND SERVE.
[237]帕提亚风味鸡
将整鸡清理好后，分割成块，加入胡椒、独活草根、少量葛缕子、肉汁，葡萄酒腌制。油炸后，放入陶制平底盘中，将调料置于鸡肉上，倒入laser和葡萄酒浸煮适当时间，使调料的味道融合并沁入鸡肉中，撒入胡椒，出菜。

239] GUINEA HEN / PULLUM NUMIDICUM
PREPARE [1] THE CHICKEN [as usual; par-] BOIL IT; CLEAN IT [2] SEASONED WITH LASER AND PEPPER, AND FRY [in the pan; next] CRUSH PEPPER, CUMIN, CORIANDER SEED, LASER ROOT, RUE, FIG DATES AND NUTS, MOISTENED WITH VINEGAR, HONEY, BROTH AND OIL TO TASTE [3] WHEN BOILING THICKEN WITH ROUX [strain] POUR OVER THE CHICKEN, SPRINKLE WITH PEPPER AND SERVE.
[239]努米底亚烧鸡
将整鸡煮至半熟后，清理干净，用laser、胡椒调味后，放入锅中煎炸。然后碾碎胡椒、小茴香、芫荽籽、laser根、芸香、无花果籽和坚果，与醋、蜂蜜、肉汤和油混合，放入鸡肉浸煮适当时间。加入掺油面糊（roux）收汁，将汤汁淋在鸡肉上，撒上适量的胡椒，上菜.

与古罗马最配的食品是驴肉火烧

[248] STUFFED CHICKEN [OR PIG] / PULLUS FARSILIS
EMPTY THE CHICKEN THROUGH THE APERTURE OF THE NECK SO THAT NONE OF THE ENTRAILS REMAIN. CRUSH PEPPER, LOVAGE, GINGER, CUT MEAT [2] COOKED SPELT, BESIDES CRUSH BRAINS COOKED IN THE [chicken] BROTH, BREAK EGGS AND MIX ALL TOGETHER IN ORDER TO MAKE A SOLID DRESSING; ADD BROTH TO TASTE AND A LITTLE OIL, WHOLE PEPPER, PLENTY OF NUTS. WITH THIS DRESSING STUFF EITHER A CHICKEN OR A SUCKLING PIG, LEAVING ENOUGH ROOM FOR EXPANSION.
[248]填馅整鸡/乳猪
从脖子处开口，清空鸡的内脏。碾碎胡椒、独活草根、生姜，将肉切馅（猪肉、小牛肉最佳），加入脑花、鸡汤和生鸡蛋，制成填馅。然后加肉汤、少量油、整胡椒粒和大量坚果调味，将馅料填入鸡或乳猪里。留出足够的空间以供膨胀。（后面应该是烤制或汤煮吧，个人补充）

收藏了

甜丫丫的，不好吃，还是川菜好吃。

[315] TRUFFLES / TUBERA
SCRAPE [brush] THE TRUFFLES, PARBOIL, SPRINKLE WITH SALT, PUT SEVERAL OF THEM ON A SKEWER, HALF FRY THEM; THEN PLACE THEM IN A SAUCE PAN WITH OIL, BROTH, REDUCED WINE, WINE, PEPPER, AND HONEY. WHEN DONE [retire the truffles] BIND [the liquor] WITH ROUX, DECORATE THE TRUFFLES NICELY AND SERVE .
[315]松露
将松露刨成薄片，煮至半熟，撒少许盐。将部分松露穿于叉上，半面煎烤/轻微煎烤？（half fry）。在锅中用油、肉汁、浓缩葡萄酒、葡萄酒、胡椒、蜂蜜调成酱汁，加入松露。成熟后将松露装盘，在剩余酱汁中加入掺油面糊（roux）收汁，倒入盘中，装饰后上菜。

[351] VEAL STEAK / VITELLINA FRICTA
[FOR A SAUCE WITH FRIED BEEF OR VEAL TAKE] [2] PEPPER, LOVAGE, CELERY SEED, CUMIN, ORIGANY, DRY ONION, RAISINS, HONEY, VINEGAR, WINE, BROTH, OIL, AND REDUCED MUST.
[351]小牛排
制作煎烤牛排的酱汁，加入胡椒、独活草根、芹菜籽、小茴香、牛至、干洋葱、葡萄干、蜂蜜、醋、葡萄酒、肉汤和油，熬煮浓缩即可。

[353] FRICASSéE OF VEAL / IN VITULINAM ELIXAM
CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND COVER THE MEAT.
[353]炖小牛肉
碾碎胡椒、葛缕子籽、芹菜籽，同蜂蜜、醋、肉汤和油混合，加热，用roux收汁，浇到炖肉上即可。

看过了

这些菜的配料是真的缺乏呀，每样菜来来去去就那么几样

好做，基本都是炖的，葡萄酒，蜂蜜，各项香料，收汁，煮，浇头。

[354] ANOTHER VEAL FRICASSéE / ALITER IN VITULINA EXLIXA
PEPPER, LOVAGE, FENNEL SEED, ORIGANY, NUTS, FIGDATES, HONEY, VINEGAR, BROTH, MUSTARD AND OIL.
[354]另一种炖肉配方
胡椒、独活草根、茴香籽、牛至、坚果、figdates、蜂蜜、肉汤、芥末、醋和油。

[359] ROAST KID OR LAMB
ALITER H?DUM SIVE AGNUM ASSUM
[LET US ROAST THE KID OR LAMB, ADDING] [1] HALF AN OUNCE OF PEPPER, 6 SCRUPLES OF FOALBIT [2] A LITTLE GINGER, 6 SCRUPLES OF PARSLEY, A LITTLE LASER, A PINT OF BEST BROTH AND A SPOONFUL OIL.
[359]烤小山羊和羔羊
让我们烤点小孩子和羔羊吃吧，加入半盎司胡椒、1/4盎司野甘松、少量姜、1/4盎司欧芹、少量laser、1品脱最好的肉汤和一满勺油。

[261] OSTIAN MEAT BALLS / OFFELL? OSTIENSES
PREPARE THE MEAT IN THIS MANNER [3] CLEAN THE MEAT [of bones, sinews, etc.] SCRAPE IT AS THIN AS A SKIN [and shape it]. CRUSH PEPPER, LOVAGE, CUMIN, CARRAWAY, SILPHIUM, ONE LAUREL BERRY, MOISTENED WITH BROTH; IN A SQUARE DISH PLACE THE MEAT BALLS AND THE SPICES WHERE THEY REMAIN IN PICKLING FOR TWO OR THREE DAYS, COVERED CROSSWISE WITH TWIGS. THEN PLACE THEM IN THE OVEN [to be roasted], WHEN DONE TAKE THE FINISHED MEAT BALLS OUT. CRUSH PEPPER, LOVAGE, WITH THE BROTH, ADD A LITTLE RAISIN WINE TO SWEETEN. COOK IT, THICKEN WITH ROUX, IMMERSE THE BALLS IN THE SAUCE AND SERVE.
[261]奥斯蒂亚肉丸
将肉剔去筋骨后切成厚如皮肤的薄片，再改刀成馅，制成肉丸。碾碎胡椒、独活草根、小茴香、葛缕子籽、罗盘草、月桂果，和肉汤混合成调料。将肉丸和调料放入方盘内腌制2~3天，然后架炉烤制。肉丸熟后，压碎胡椒和独活草根，混合肉汤调成汤汁，加入适量晚收葡萄酒提高甜度，加热后放入一些掺油面粉糊（roux）收汁，倒入肉丸，装盘上桌。

[398] BROILED LOBSTER / LOCUSTAS ASSAS
MAKES THUS: IF BROILED, THEY SHOULD APPEAR IN THEIR SHELL; [which is opened by splitting the live lobster in two] SEASON WITH PEPPER SAUCE AND CORIANDER SAUCE [moisten with oil] AND BROIL THEM ON THE GRILL. WHEN THEY ARE DRY [1] KEEP ON BASTING THEM MORE AND MORE [with oil or butter] UNTIL THEY ARE PROPERLY BROILED.
[398]烤龙虾
做法如下：将活龙虾从腹部剖开，取出虾肉置于壳内，用胡椒酱和芫荽酱（和油混合）调味。放在炉上烤制，待虾肉微熟时，加入油或黄油继续烤制，直至烤熟后上桌。

[406] STUFFED SEPIA / IN SEPIA FARSILI
PEPPER, LOVAGE, CELERY SEED, CARRAWAY, HONEY, BROTH, WINE, BASIC CONDIMENTS [1] HEAT [in water] THROW IN THE CUTTLEFISH; [when done] SPLIT, THEN STUFF THE CUTTLEFISH [2] WITH [the following forcemeat] BOILED BRAINS, THE STRINGS AND SKIN REMOVED, POUND WITH PEPPER, MIX IN RAW EGGS UNTIL IT IS PLENTY. WHOLE PEPPER [to be added]. TIE [the filled dish] INTO LITTLE BUNDLES [of linen] AND IMMERSE IN THE BOILING STOCK POT UNTIL THE FORCEMEAT IS PROPERLY COOKED.
[406]填馅墨鱼
用胡椒、独活草根、芹菜籽、葛缕子、蜂蜜、肉汤、红酒和其他基本调料（盐、其他香草、根茎）调制底汤。将墨鱼炖煮一会儿后捞出，改刀，往墨鱼腹内填入馅料（由煮熟的脑花、切下来的墨鱼须和肉、胡椒、鸡蛋混合制成），用亚麻线捆扎紧后，重新放入锅中加热，直到填馅成熟，改刀后上桌。

[287] [Baked Picnic] HAM [Pork Shoulder, fresh or cured] / PERNAM
THE HAM SHOULD BE BRAISED WITH A GOOD NUMBER OF FIGS AND SOME THREE LAUREL LEAVES; THE SKIN IS THEN PULLED OFF AND CUT INTO SQUARE PIECES; THESE ARE MACERATED WITH HONEY. THEREUPON MAKE DOUGH CRUMBS OF FLOUR AND OIL [1] LAY THE DOUGH OVER OR AROUND THE HAM, STUD THE TOP WITH THE PIECES OF THE SKIN SO THAT THEY WILL BE BAKED WITH THE DOUGH [bake slowly] AND WHEN DONE, RETIRE FROM THE OVEN AND SERVE.
[287]火腿
选用猪肩肉（新鲜或腌制过的均可），佐以大量的无花果和少量月桂叶慢炖。然后将猪皮切下，改刀成小方块，和肉一起用蜂蜜腌制。用油和面，制成面皮，包裹在猪肉上，用猪皮封住两段开口处，慢火烤制成熟后上菜.

[65] ROUND SAUSAGE / CIRCELLOS ISICIATOS
FILL THE CASINGS WITH THE BEST MATERIAL [forcemeat] SHAPE THE SAUSAGE INTO SMALL CIRCLES, SMOKE. WHEN THEY HAVE TAKEN ON (VERMILLION) COLOR FRY THEM LIGHTLY. DRESS NICELY GARNISHED ON A PHEASANT WINE GRAVY, FLAVORED, HOWEVER, WITH CUMIN.
[65]环形香肠
选用优质的碎肉填充肠衣，制成环形的香肠，烟熏至朱红色后，稍加煎烤。用雉鸡红酒汤汁调味，最后撒上一点小茴香。

MORETUM, salad, salad dressing of oil, vinegar, garlic, parsley, etc.
加入油、醋、大蒜，欧芹等调料（大概还有奶酪和盐）的沙拉酱，用于面包蘸食

[396] STUFFED DORMOUSE / GLIRES
IS STUFFED WITH A FORCEMEAT OF PORK AND SMALL PIECES OF DORMOUSE MEAT TRIMMINGS, ALL POUNDED WITH PEPPER, NUTS, LASER, BROTH. PUT THE DORMOUSE THUS STUFFED IN AN EARTHEN CASSEROLE, ROAST IT IN THE OVEN, OR BOIL IT IN THE STOCK POT.
[396]填馅睡鼠
在睡鼠中填入猪肉和睡鼠碎肉制成的馅料，碾碎胡椒、坚果、laser，和肉汤混合腌制。将腌好的睡鼠塞入陶制烤罐内，放入炉内烤制。放入汤锅炖煮亦可。

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