这本书历来翻译罗马食谱De re coquinaria的英译版，是1世纪罗马美食家Apicius创作的，也可能是4~5世纪的后人命名的作品。
[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。
[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。
[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）
[145] SALT FISH BALLS IN WINE SAUCE / PATELLA ARIDA
DRY PIECES OF SALT TURSIO [3] ARE BONED, CLEANED [soaked in water, cooked] SHREDDED FINE AND SEASONED WITH GROUND PEPPER, LOVAGE, ORIGANY, PARSLEY, CORIANDER, CUMIN, RUE SEEDS AND DRY MINT. MAKE FISH BALLS OUT OF THIS MATERIAL AND POACH THE SAME IN WINE, BROTH AND OIL; AND WHEN COOKED, ARRANGE THEM IN A DISH. THEN MAKE A SAUCE [utilizing the broth, the court bouillonin which the balls were cooked] SEASON WITH PEPPER, LOVAGE, SATURY, ONIONS AND WINE AND VINEGAR, ALSO ADD BROTH AND OIL AS NEEDED, BIND WITH ROUX [4] [pour over the balls] SPRINKLE WITH THYME AND GROUND PEPPER [5].
[145]咸鱼肉丸佐红酒酱汁
干的Tursio（产自黑海沿岸，原料可能是鲟鱼或海豚）鱼块是脱骨的，洗净后用水浸泡，然后煮制。切碎，用碾碎的胡椒、独活草根、牛至、欧芹、芫荽、小茴香、芸香籽和干薄荷调味。将原料制成鱼丸后，放入红酒、肉汤和油的混合汤汁中炖煮。成熟后，将鱼丸置入盘中。调制酱汁，利用炖煮鱼丸的汤料，加入胡椒、独活草根、satury、洋葱、红酒和醋调味，再兑入适当的肉汤和油，加入roux（鸡蛋亦可）收汁。将酱汁倒在鱼丸上，撒入百里香和胡椒碎。
