DAMASCUS PRUNES, DATES, RAISINS, POMEGRANATES.
ALL OF THESE THINGS STORE IN A DRY PLACE SO THAT THEY MAY LOSE NEITHER FLAVOR NOR [other] VIRTUES.
SUMMARY OF DISHES [1] BREUIS CYBORV [1]
| [I]. | CASSEROLE OF VEGETABLES AND CHICKEN | CACCABINA MINORE |
| [II]. | STUFFED CHARTREUSE | CACCABINA FUSILE |
| [III]. | BRAISED CUTLETS | OFELLAS GARATAS |
| [IV]. | ROAST MEAT BALLS | OFELLAS ASSAS |
| [V]. | GLAZED CUTLETS | ALITER OFELLAS |
| [VI]. | MEAT BALLS WITH LASER | OFELLAS GRATON |
| [VII]. | SEA SCORPION WITH TURNIPS | PISCES SCORPIONES RAPULATAS |
| [VIII]. | ANY KIND OF FISH, FRIED | PISCES FRIXOS CUIUSCUMQUE GENERIS |
| [IX]. | FRIED FISH | ITEM PISCES FRIXOS |
| [X]. | ROAST [Grilled] FISH | PISCES ASSOS |
| [XI]. | FRIED FISH AND WINE SAUCE | PISCES INOTOGONON |
| [XII]. | SARDINES, BABY TUNNY, WHITING | SARDAS |
| [XIII]. | FISH STEWED IN WINE | ITEM PISCES INOTOGONON |
| [XIV]. | STEWED MULLET WITH DILL | MULLOS ANETATOS |
| [XV]. | MULLET, DIFFERENT STYLE | ALITER MULLOS |
| [XVI]. | MURENA AND EEL | MURENAS ET ANGUILLAS |
| [XVII]. | SPINY LOBSTER AND SQUILL | LUCUSTAS ET ISQUILLAS |
| [XVIII]. | BOILED FISH | PISCES ELIXOS |
| [XIX]. | A DISH OF SOLE AND EGGS | PATINAS OBORUM |
| [XX]. | SUCKLING PIG, CORIANDER SAUCE | PORCELLO CORIANDRATU |
| [XXI]. | SUCKLING PIG, WINE SAUCE | PORCELLO IN OCCUCTU |
| [XXII]. | PORK, PAN GRAVY | PORCELLO EO IURE |
| [XXIII]. | PORK SPRINKLED WITH THYME | PORCELLO TYMMO CRAPSU |
| [XXIV]. | PICKLED PORK | PORCELLU EXOZOME |
| [XXV]. | LASER [sauce for] PORK | PORCELLU LASARATU |
| [XXVI]. | SAUCE FOR PORK | PORCELLU IUSCELLU |
| [XXVII]. | PLAIN LAMB | AGNU SIMPLICE |
| [XXVIII]. | KID AND LASER | HEDU LASARATU |
| [XXIX]. | THRUSH, HEALTH STYLE | TURDOS APONTOMENUS |
| [XXX]. | TURTLEDOVES | TURTURES |
| [XXXI]. | SAUCE FOR PARTRIDGE | IUS IN PERDICES |
[1] Brevis cyboru could be nicely and appropriately rendered with “Menu,”—something minute, short,—but this list is not a menu in our modern sense. It is an enumeration of recipe names, a summary of dishes contained in the excerpts.
There is considerable variation in the spelling of the names here and in the following. Syllables ending with “u” are invariably abbreviations of “um.”
I
[468] A CASSEROLE [1] OF VEGETABLE AND CHICKEN CACCABINAM MINOREM
ARRANGE DIFFERENT KINDS OF COOKED VEGETABLES IN A CASSEROLE WITH [cooked] CHICKEN INTERSPERSED, IF YOU LIKE; SEASON WITH BROTH AND OIL, SET TO BOIL. NEXT CRUSH A LITTLE PEPPER AND LEAVES, AND MIX AN EGG IN WITH THE DRESSING [add this to the vegetables] PRESS [into the casserole, eliminating the juice] [2].
[1] The dish resembles a chartreuse.