Liber I Epimeles
32. Cuminatum in ostrea et conchylia
Cumin sauce for oysters and
other shell-fish
41. Moretaria
Ingredients for the moretum
Liber II Sarcoptes
II. hydrogarum et apothermum et amulatum
58. Apothermum sic facies
Apothermum is made like this
Liber III Cepuros
105. Aliter holus molle ex foliis
lactucarum et cepam
Another recipe for cooked
lettuce and onions
XXI. caroetae
122.
Caroetae frictae
Fried carrots
Liber IV Pandecter
II. patinae piscium, holerum, pomorum
129. Aliter patina versatilis
Another turnover dish
161. Patina
de persicis
A dish of peaches
Liber V Ospreon
VI. fabaciae virides et Baianae
203. Fabaciae virides
Broad beans
Liber VI Aeropetes
IV. in palumbis, columbis
221.
In assis
Sauce for roasted pigeons
247.
Pullus Vardanus
Chicken Vardanus
Liber VII Polyteles
XI. dulcia domestica et melcae
296. Dulcia domestica
Home-made sweets
329. In
ovis hapalis
Sauce for soft-boiled eggs
Liber VIII Tetrapus
V. bubula sive vitulina
353. Vitellina fricta
Fried veal
VI. in haedo et agno
358. Aliter haedinam sive agninam excaldatam
Another recipe for stewed
goat or lamb
364. Haedum
sive agnum Tarpeianum
Goat or lamb in the manner
of Tarpeius
Liber IX Thalassa
Liber X Halieus
I. in piscibus diversis
435.
Ius in pisce elixo
Sauce for boiled fish