1. In struthione elixo: piper, mentam, cuminum assum, apii semen, dactilos vel caryotas, mel, acetum, passum, liquamen et oleum modice. et in caccabo facies ut bulliat. amulo obligas, et sic partes struthionis in lance perfundis, et desuper piper aspargis. si autem in condituram coquere volueris, alicam addis.

1. Of Boiled Ostrich: [Take] pepper, mint, roasted cumin, celery seeds, dates or Jericho dates, honey, vinegar, passum, stock and a little oil. Blend in a saucepan and bring to a boil. Thicken with starch then pour over the [boiled] ostrich pieces, arranged on a serving dish, and sprinkle with pepper. If, however, you wish to cook the ostrich in the sauce add spelt.
For the modern Redaction see: Of Boiled Ostrich.

2. Aliter <in> struthione elixo: piper, ligusticum, thymum aut satureiam, mel, sinape, acetum, liquamen et oleum.

2. Of Boiled Ostrich, Another Way: [Use] pepper, lovage, thyme or savory, honey, mustard, vinegar, stock and olive oil.
For the modern Redaction see: Of Boiled Ostrich, Another Way.

1. Gruem vel anatem lavas et ornas et includis in olla. adicies aquam, salem, anethum, dimidia coctura decoques, dum obduretur, levas et iterum in caccabum mittis cum oleo et liquamine, cum fasciculo origani et coriandri. prope cocturam defritum modice mittis, ut coloret. teres piper, ligusticum, cuminum, coriandrum, laseris radicem, rutam, caroenum, mel, suffundis ius de suo sibi, aceto temperas. in caccabo reexinanies ut calefiat, amulo obligabis. imponis in lance et ius perfundis.

1. [For Crane or Duck]: Wash the crane or duck, dress, and place in a pot. Add water, salt and . When the bird is half done and firm take it out [of the cooking liquid] and put in another pan with olive oil, stock, and a bouquet of oregano and coriander. When it is nearly done add a little defrutum to give it colour. [For the sauce] pound pepper, lovage, cumin, coriander, laser root, rue, caroenum, honey, a little of the [bird's] cooking liquid and blend with vinegar. Place in a saucepan, bring to a boil and thicken with starch. Place the bird on a serving dish, and pour the sauce over it.
For the modern Redaction see: Crane or Duck in Spiced Gravy.

2. In grue, in anate vel in pullo: piper, cepam siccam, ligusticum, cuminum, apii semen, pruna [vel] damascena enucleata, mulsum, acetum, liquamen, defritum, oleum et coques. gruem cum coquis, caput eius aqua quam non contingat, sed sit foris ab aqua. cum cocta fuerit, de sabano calido involves gruem et caput eius trahe. cum nervis sequetur, ut pulpae vel ossa remaneant, cum nervis enim manducare non potest.

2. Of Crane, Duck or Chicken: Take pepper, dried onion, lovage, cumin, celery seed, pitted Damascus plums, mulsum (honey wine), vinegar, stock, defritum and olive oil then cook. When cooking crane, ensure that the head toes not touch the [boiling] water, but should remain outside. After the bird is cooked, wrap it in a warm linen cloth and pull on the head. It will come off with the sinews, leaving only the meat and bones behind. [This is necessary, as] one cannot eat it with the sinews.
For the modern Redaction see: Roast Duck with Damson Sauce.

3. Gruem vel anatem ex rapis: lavas, ornas et in olla elixabis cum aqua, sale et anetho dimidia coctura. rapas coque, ut exbromari possint. levabis de olla, et iterum lavabis, et in caccabum mittis anatem cum oleo et liquamine et fasciculo porri et coriandri. rapam lotam et minutatim concisam desuper mittis, facies ut coquatur. modica coctura mittis defritum ut coloret. ius tale parabis: piper, cuminum, coriandrum, laseris radicem, suffundis acetum et ius de suo sibi, reexinanies super anatem ut ferveat. cum ferbuerit, amulo obligabis, et super rapas adicies. piper aspargis et adponis.

3. Crane or Duck with Turnips: Wash and prepare the bird then boil with water, salt and aniseed until half done. Boil the turnips until they lose their pungency. Remove the bird from its pot and wash a second time. Put in another pan with oil, stock, and a bouquet of leek and coriander. Finely chop [raw] washed turnips and scatter over the meat and braise. When it has been cooking for a while, add defritum to colour. Make the sauce thus: [pound] pepper, cumin, coriander, laser root, add vinegar and some of the cooking liquor. Pour over the bird and bring to a boil. When [the sauce] boils thicken with starch and add to the cooked turnips. Sprinkle with pepper and serve [to accompany the braised bird].
For the modern Redaction see: Crane or Duck with Turnips.

4. Aliter in gruem vel anatem elixam: piper, ligusticum, cuminum, coriandrum siccum, mentam, origanum, nucleos, caryotam, liquamen, oleum, mel, sinape et vinum.

4. [Sauce for] Boiled Crane or Duck, Another Way: [Pound[ pepper, lovage, cumin, dried coriander, mint, oregano, pine kernels, dates, stock, oil, honey, mustard and wine.
For the modern Redaction see: Sauce for Boiled Crane or Duck, Another Way.

5. Aliter gruem vel anatem: assas, eas de hoc iure perfundis: teres piper, ligusticum, origanum, liquamen, mel, aceti modicum et olei. ferveat bene. mittis amulum et supra ius rotulas cucurbitae elixae vel colocasiae ut bulliant. si sunt et ungellae [coques] et iecinera pullorum, ‹coques›. in boletari piper minutum adspargis et inferes.

5. Crane or Duck, Another Way: Roast the bird and pour over the following sauce: Pound pepper, lovage, oregano, stock, honey, a little vinegar and olive oil. Cook well. Add starch [to thicken] and when the sauce is bubbling add rings of boiled, sliced gourd or Egyptian beans. If you have them, add cooked chicken feet and livers. [Arrange the bird] on a serving dish, sprinkle with finely-ground pepper and serve.
For the modern Redaction see: Crane or Duck, Another Way.

6. Aliter in grue vel anate elixa: piper, ligusticum, apii semen, erucam et coriandrum, mentam, caryotam, mel, acetum, liquamen, defritum et sinape. idem facies, et si in caccabo assas.

6. [Sauce for] Boiled Crane or Duck, Another Way: [Pound] pepper, lovage, celery seeds, colewort and coriander, mint, dates, honey, vinegar, stock, defritum and mustard. Make this same sauce to cook with roast [crane or duck].
For the modern Redaction see: Sauce for Boiled Crane or Duck, Another Way II.

1. <Ius in Perdice:> Piper, ligusticum, apii semen, mentam, myrtae bacas vel uvam passam, mel, vinum, acetum, liquamen et oleum. uteris frigido.

1. [Sauce for Partridge:] [Combine] pepper, lovage, celery seeds, mint, myrtle berries or raisins, honey, wine, vinegar, stock and oil. Use as a cold dressing.
For the modern Redaction see: Boiled Partridge.

2. <In Perdice:>Perdicem cum pluma sua elixabis et madefactam depilabis. [perdices coctura]: occisa perdix potest ex iure coqui, ne indurescat. si ‹III› dierum fuerit, elixa coqui debet.

2. [Of Partridge:] Boil the partridge in its feathers and pluck whilst still wet. [To cook the partridges:] If freshly killed, the partridge can be cooked in the sauce [described above] so the flesh does not harden. If the partridge was killed [several] days previously it should be boiled [in water first].
For the modern Redaction see: Of Partridge.

3. In perdice et attagena et in turture: piper, ligusticum , mentam, rutae semen, liquamen, merum et oleum. calefacies.

3. Of Partridge, Hazel Hen and Turtledove: [Pound] pepper, lovage, mint and rue seeds. [Combine with] stock, unmixed wine and oil. Heat.
For the modern Redaction see: Of Partridge, Hazel Hen and Turtledove.

1. In assis: piper, ligusticum, coriandrum, careum, cepam siccam, mentam, ovi vitellum, caryotam, mel, acetum, liquamen, oleum et vinum.

1. [Sauce] for Roasted [Wood Pigeons and Doves]: [Combine] pepper, lovage, coriander, caraway, dried onion, mint, egg yolks, dates, honey, vinegar, stock olive oil and wine.
For the modern Redaction see: Sauce for Roasted Wood Pigeons and Doves.

2. Aliter ‹in› elixis: piper, careum, apii semen, petroselinum, condimenta moretaria, caryotam, mel, acetum, vinum, oleum et sinape.

2. [Sauce] for Boiled [Wood Pigeons and Doves]: [Pound] pepper, caraway, celery seeds and parsley [in a mortar]. Add country sauce, dates, honey, vinegar, wine, olive oil and mustard.
For the modern Redaction see: Sauce for Boiled Wood Pigeons and Doves.

3. Aliter: piper, ligusticum, petroselinum, apii semen, rutam, nucleos, caryotam, mel, acetum, liquamen, sinape et oleum modice.

3. [Sauce for Wood Pigeons and Doves], Another Way: Use pepper, lovage, parsley, celery seed, rue, nuts, dates, honey, vinegar, stock, mustard and a little olive oil.
For the modern Redaction see: Sauce for Boiled Wood Pigeons and Doves, Another Way.

4. Aliter: piper, ligusticum, laser vivum, suffundis liquamen, vino et liquamine temperabis, et mittis super columbum vel palumbum. piper aspersum inferes.

4. [Sauce for Wood Pigeons and Doves], Another Way: [Pound] pepper, lovage and fresh laser. Moisten with liquamen and blend with wine and stock then pour over the wood pigeon or dove. Sprinkle with pepper and serve.
For the modern Redaction see: Sauce for Boiled Wood Pigeons and Doves, Another Way II.

1. <Ius in Diversis Avibus:> Piper, cuminum frictum, ligusticum, mentam, uvam passam enucleatam aut damascena, mel modice. vino myrteo temperabis, aceto, liquamen et oleo. calefacies et agitabis apio et satureia.

1. [Sauce for Various Birds:] [Combine] pepper, roasted cumin, lovage, mint, raisins or stoned Damascus plums and a little honey. Blend with myrtle wine, vinegar, stock and olive oil. Heat and stir [with a bouquet of] celery and savory.
For the modern Redaction see: Sauce for Various Birds.

2. Aliter ius in avibus: piper, petroselinum, ligusticum, mentam siccam, cneci flos, vino suffundis, adicies ponticam vel amygdala tosta, mel modicum, vino et aceto, liquamen temperabis. oleum in pultarium super ius mittis, calefacies, ius agitabis apio viridi et nepeta. incaraxas et perfundis.

2. Sauce for Birds, Another Way: [Mix] pepper, parsley, lovage, dried mint and saffron. Pour over wine, add hazelnuts or roasted almonds, a little honey, wine, vinegar and stock. Put this mixture in a warming pan and add olive oil. Bring to a simmer and stir with a sprig of green celery and catmint. Make incisions in the bird and pour over the sauce.
For the modern Redaction see: Sauce for Birds, Another Way.

3. Ius candidum in avem elixam: piper, ligusticum, cuminum, apii semen, ponticam vel amygdala tosta vel nuces depilatas, mel modicum, liquamen, acetum et oleum.

3. White Sauce for a Boiled Bird: [Combine] pepper, lovage, cumin, celery seed, toasted hazelnuts or almonds or other shelled nuts, a little honey, stock, vinegar and olive oil.
For the modern Redaction see: White Sauce for a Boiled Birds.

4. Ius viride in avibus: piper, careum, spicam Indicam, cuminum, folium, condimenta viridia omne genus, dactilum, mel, acetum, vinum modice, liquamen et oleum.

4. Green Sauce for Birds: [Combine] pepper, caraway, Indian spikenard, cumin, bayleaf, green herbs of any kind, dates, honey, vinegar, a little wine, stock and oil.
For the modern Redaction see: Green Sauce for Birds.

5. Ius candidum in ansere elixo: piper, careum, cuminum, apii semen, thymum, cepam, laseris radicem, nucleos tostos, mel, acetum, liquamen et oleum.

5. White Sauce for Boiled Goose: [Blend] pepper, caraway, cumin, celery seed, thyme, onion, laser root, toasted nuts, honey, vinegar, stock and oil.
For the modern Redaction see: White Sauce for Boiled Goose.

6. Ad aves hircosas omni genere: piper, ligusticum, thymum, mentam aridam, calvam, caryotam, mel, acetum, vinum, liquamen, oleum, defritum, sinape. avem sapidiorem et altiliorem facies et ei pinguedinem servabis, si eam farina oleo subacta contextam in furnum miseris.

6. How to Prepare 'High' Birds of Any Kind: [Mix] pepper, lovage, thyme, dried mint, hazelnuts, dates, honey, vinegar, wine, stock, oil, defritum and mustard. You can make the bird more savoury and more nourishing and keep all the fat in by wrapping in pastry made of oil and flour and baking in the oven.
For the modern Redaction see: How to Prepare 'High' Birds of Any Kind.

7. Aliter avem: in ventrem eius fractas olivas novas mittis et consutam sic elixabis. deinde coctas olivas eximes.

7. Birds, Another Way: Stuff the bird with fresh, chopped, olives. Sew it up and boil. Afterwards remove the cooked olives [and serve as an accompaniment].
For the modern Redaction see: Birds, Another Way.

1. <Phoenicoptero:> Phoenicopterum eliberas, lavas, ornas, includis in caccabum, adicies aquam, salem, anethum et aceti modicum. dimidia coctura alligas fasciculum porri et coriandri, ut coquatur. prope cocturam defritum mittis, coloras. adicies in mortarium piper, cuminum, coriandrum, laseris radicem, mentam, rutam, fricabis, suffundis acetum, adicies caryotam, ius de suo sibi perfundis. reexinanies in eundem caccabum, amulo obligas, ius perfundis et inferes. idem facies et in psittaco.

1. [Of Flamingo:] Pluck the flamingo, wash, dress and place in a pan. Add water, salt, aniseed and a little vinegar. When half done make a bouquet of chives and coriander and cook [with the bird]. When nearly done add defrutum to give it colour. [For the sauce] put into a mortar pepper, cumin, coriander, laser root, mint and rue. Bruise [together] and pour [over] vinegar, add dates and some of the pan liquor. Put this [mixture] in the same pan [as the flamingo] and thicken with starch. [Arrange the bird on a serving dish] pour over the sauce and serve.
For the modern Redaction see: Of Flamingo.

2. Aliter: assas avem, teres piper, ligusticum, apii semen, sesamum frictum, petroselinum, mentam, cepam siccam, caryotam. melle, vino, liquamine, aceto, oleo et defrito temperabis.

2. [Flamingo], Another Way: Roast the bird. Mix pepper, lovage, celery seed, fried sesame seeds, parsley, mint, dried onion and dates [in a mortar]. Add honey, wine, stock, vinegar and defrutum. Blend [together, heat in a pan, pour over the roast bird and serve.]
For the modern Redaction see: Flamingo, Another Way.

3. Aves omnes ne liquescant: cum plumis elixare omnibus melius erit. prius tamen extenterantur per guttur vel e navi +as sublata+.

3. To prevent birds from going bad: It is advisable to boil them [briefly] with their feathers on. But before this, they should be drawn, either through the gullet or from the rear end while held up.

Anserem elixum calidum ex iure frigido Apiciano: teres piper, ligusticum, coriandri semen, mentam, rutam, refundis liquamen et oleum modice, temperas. anserem elixum ferventem sabano mundo exsiccabis, ius perfundis et inferes.

Boiled Goose, Served Hot with Cold Apician Sauce: Mix pepper, lovage, coriander seeds, mint and rue [in a mortar]. Pour [over] a little stock and olive oil. Blend. Dry the boiled goose whilst still hot with a linen cloth. Pour [over] the cold sauce and serve.
For the modern Redaction see: Boiled Goose, Served Hot with Cold Apician Sauce.

1. In pullo elixo ius crudum: adicies in mortarium anethi semen, mentam siccam, laseris radicem, suffundis acetum, adicies caryotam, refundis liquamen, sinapis modicum et oleum, defrito temperas et sic mittis.

1. Uncooked Sauce for Boiled Chicken: Put in a mortar aniseed, dried mint, laser root and moisten with vinegar. Add dates, pour in stock and a little mustard, olive oil and defrutum. Blend and then serve [with boiled chicken].
For the modern Redaction see: Uncooked Sauce for Boiled Chicken.

2. Pullum anethatum: mellis modice, liquamine temperabis. levas pullum coctum et sabano mundo siccas, caraxas et ius scissuris infundis, ut combibat, et cum combiberit, assabis et suo sibi iure pinnis tangis. piper aspersum inferes

2. Aniseed Chicken: Mix the above aniseed sauce with a little honey and liquamen. Lift the cooked chicken from its pan and dry with a linen cloth. Score [the skin of the bird] and pour the sauce into the incisions so that it is completely absorbed. Then roast the chicken, brushing it with a feather dipped in its own juices. Sprinkle with pepper and serve.
For the modern Redaction see: Aniseed Chicken.

3. Pullum Parthicum: pullum aperies a navi et in quadrato ornas. teres piper, ligusticum, carei modicum. suffunde liquamen. vino temperas. componis in cumana pullum et condituram super pullum facies. laser [et] vivum in tepida dissolvis, et in pullum mittis simul, et coques. piper aspersum inferes.

3. Parthian Chicken: Open the chicken at the rear and dress it on a square board. Pound pepper, lovage and a little caraway [in a mortar] and moisten with liquamen. Blend with wine. Set the chicken in a vessel made of Cumean clay and pour the sauce over it. Dissolve fresh laser in warm water and pour it over the chicken then cook. Sprinkle with pepper and serve.
For the modern Redaction see: Parthian Chicken.

4. Pullum oxyzomum: oleum acetabulum maiorem, <laseris> satis modice, liquaminis acetabulum minorem, aceti acetabulum perquam minorem, piperis scripulos sex, petroselinum scripulum, porros fasciculum.

4. Chicken with Piquant Sauce: Take 35ml of olive oil, a small but sufficient quantity of laser, just under 35ml of liquamen, and the same amount of vinegar. Add a teaspoon of pepper, 1g of parsley and a bunch of chives. [Bring to a simmer, pour over the chicken and serve.]
For the modern Redaction see: Chicken with Piquant Sauce.

5. Pullum Numidicum: pullum curas, elixas, levas, laser ac piper <aspergis> et assas. teres piper, cuminum, coriandri semen, laseris radicem, rutam, caryotam, nucleos, suffundis acetum, mel, liquamen et oleum, temperabis. cum ferbuerit, amulo obligas, pullum perfundis, piper aspergis et inferes.

5. Numidian Guinea Fowl: Dress the Guinea fowl, boil it, take it out [of the pot], then [season] with laser and pepper and roast. Pound pepper, cumin, coriander seeds, laser root, rue, dates and nuts [in a mortar]. Moisten with vinegar, and add honey, stock and oil and blend. When this sauce has boiled thicken with starch and pour over the chicken. Sprinkle with pepper and serve.
For the modern Redaction see: Numidian Guinea Fowl.

6. Pullum laseratum: pullum aperies a navi, lavabis, ornabis et cumanam ponis. teres piper, ligusticum, laser vivum, suffundis liquamen, vino et liquamine temperabis, et mittis pullum. coctus si fuerit, piper aspersum inferes.

6. Chicken with Laser: Open the chicken by the rear. Wash and dress the bird then place in an earthenware pot. Pound pepper, lovage and fresh laser. Moisten with liquamen and blend with wine and stock. Pour over the chicken [and cook]. When done, sprinkle with pepper and serve.
For the modern Redaction see: Chicken with Laser.

7. Pullum paroptum: laseris modicum, piperis scripulos sex, olei acetabulum, liquaminis acetabulum, petroselini modice.

7. Lightly-roasted Chicken: Use a little laser, a teaspoon of pepper, 35ml each of oil and liquamen and a little parsley.
For the modern Redaction see: Lightly-roasted Chicken.

8. Pullum elixum ex iure suo: teres piper, cuminum, thymi modicum, feniculi semen, mentam, rutam, laseris radicem, suffundis acetum, adicies caryotam et teres. mel, aceto, liquamine et oleo temperabis. pullum refrigeratum et siccatum mittis, quem perfusum inferes.

8. Chicken in its Own Broth: Pound pepper, cumin, a little thyme, fennel seed, mint, rue and laser root [in a mortar]. Moisten with vinegar. Add dates and pound. Blend with honey, vinegar, stock and olive oil. Cool and dry the chicken, pour over the sauce and serve.
For the modern Redaction see: Chicken in its Own Broth.

9. Pullum elixum cum cucurbitis elixis: iure supra scripto, addito sinape, perfundis et inferes.

9. Boiled Chicken with Boiled Gourds: Prepare the sauce, as described above, add mustard [pour over the boiled chicken and gourds] and serve.
For the modern Redaction see: Aniseed Chicken.

10. Pullum elixum cum colocasiis elixis: supra scripto iure perfundis et inferes. <idem> facis et in elixa et in . . .

10. Boiled Chicken with Boiled Egyptian Beans: Make the sauce described above. Pour [over the boiled chicken and beans] and serve. This [sauce] can also be made for boiled [chicken] and . . .
For the modern Redaction see: Boiled Chicken with Boiled Egyptian Beans.

11. <Pullum> . . . olivis columbadibus, non valde ita ut laxamentum habeat, ne dissiliat dum coquitur in olla, submissus in sportella. cum bullierit, frequenter levas et ponis ne dissiliat.

11. [Chicken:] [Use] Colymbadian olives. Do not over-stuff the chicken, but leave a little space, lest it burst apart whilst cooking. The chicken should be lowered, in a basket, into the cooking pot and raised from time to time during boiling, and lowered [again] to prevent it from bursting.
For the modern Redaction see: Boiled Chicken with Columbadian Olives.

12. Pullus Vardanus: pullum coques iure hoc: liquamine, oleo, vino, ‹cui mittis› fasciculum porri, coriandri, satureiae. cum coctus fuerit, teres piper, nucleos cyathos duos et ius de suo sibi suffundis et fasciculos proicies. lac temperas, et reexinanies [in] mortarium supra pullum, ut ferveat. obligas eundem albamentis ovorum tritis, ponis in lance et iure supra scripto perfundis. hoc ius candidum appellatur.

12. Chicken à la Vardanus: Cook the chicken in the following stock: stock, olive oil and wine, to which add a bouquet of chives, coriander and savory. After cooking, pound pepper and 45g pine nuts [in a mortar]. Pour over stock from the chicken pan and discard the bouquet. Blend with milk and pour the contents of the mortar over the chicken. Bring to a boil. Beat egg whites [and add] to thicken the sauce. Arrange the chicken on a serving dish and pour over the sauce. This is known as white sauce.
For the modern Redaction see: Chicken à la Varus.

13. Pullum Frontonianum: pullum praedura, condies liquamine, oleo mixto, cui mittis fasciculum anethi, porri, satureiae et coriandri viridis, et coques. ubi coctus fuerit, levabis eum, in lance defrito perungues, piper aspargis et inferes.

13. Chicken à la Fronto: Brown the chicken [by lightly roasting], then add a mixture of stock and oil, to which you add a bouquet of dill, chives, savory and green coriander and cook. When it is done remove [the bird] from [the pan], and arrange on a serving dish sprinkled with defrutum. Sprinkle with pepper and serve.
For the modern Redaction see: Chicken a la Fronto.

14. Pullus tractogalatus: pullum coques liquamine, oleo, vino, cui mittis fasciculum coriandri, cepam. deinde, cum coctus fuerit, levabis eum de iure suo et mittis in caccabum novum lac et salem modicum, mel et aquae minimum [id est tertiam partem]. ponis ad ignem lentum ut tepescat, tractum confringis et mittis paulatim, assidue agitas, ne uratur. pullum illic mittis integrum vel carptum, versabis in lance, quem perfundis ius tale: piper, ligusticum, origanum, suffundis mel et defritum modicum, et ius de suo sibi, temperas. in caccabulo facies ut bulliat. cum bullierit, amulo obligas et inferes.

14. Chicken Prepared in Pastry and Milk: Cook the chicken in stock, olive oil, wine, onions and a faggot of coriander. When done, lift [the bird] from the stock [and set aside]. In a clean saucepan, add milk, a little salt, honey and a very little water [ie a third the volume of milk]. Heat gently over a low flame then add crumbled pastry, a little at a time, stirring constantly to prevent scorching. Put in the chicken, either whole, or jointed, turn out onto a serving dish then pour over the following sauce: [pound] pepper, lovage and oregano [in a mortar]. Add honey, a little defrutum and cooking liquor [from the bird]. Mix well, bring to a boil in a pan, thicken with starch and serve.
For the modern Redaction see: Chicken Prepared in Pastry and Milk.

15. Pullus farsilis: pullum sicuti liquaminatum a cervice expedies. teres piper, ligusticum, gingiber, pulpam caesam, alicam elixam, teres cerebellum ex iure coctum, ova confringis et commiscis, ut unum corpus efficias. liquamine temperas et oleum modice mittis, piper integrum, nucleos abundantes. fac impensam et imples pullum vel porcellum, ita ut laxamentum habeat. Similiter in capo facies. ossibus eiectis coques.

15. Stuffed Chicken: Draw the chicken from the neck, as for chicken in stock. [Pound together] pepper, lovage, ginger, chopped meat, boiled spelt and brains cooked in stock [in a mortar]. Break eggs [into this], and combine into a smooth mixture. Add stock, a little olive oil, peppercorns and plenty of nuts. Blend [well]. Take this mixture and use to stuff a chicken or a suckling pig, taking care to leave a little free space. In a similar manner, you can use this stuffing for a boned capon.
For the modern Redaction see: Chicken with Liquid Filling.

16. <Pullus leucozomus>. accipies pullum et ornas ut supra. aperies illum a pectore. [pullus leucozomus] accipiat aquam et oleum Spanum abundans. agitatur ut ex se amulet et humorem consumat. postea, cum coctus fuerit, quodcumque porri remanserit inde levas. piper aspargis et inferes.

16. Chicken with White Sauce: Draw the bird and dress, as above and open it at the breast bone. Now mix water with a copious quantity of Spanish oil. Stir and thicken with starch until the liquid has been consumed. [Cook the bird in this white sauce.] When done, take it out with whatever leeks remain. Sprinkle with pepper and serve.
For the modern Redaction see: Chicken with White Sauce.