[110] LETTUCE SALAD, FIELD SALAD
AGRESTES LACTUCÆ
[Dress it] WITH VINEGAR DRESSING AND A LITTLE BRINE STOCK; WHICH HELPS DIGESTION AND IS TAKEN TO COUNTERACT INFLATION .
[110]生菜沙拉，田园沙拉
用醋和一点卤水调味。这道菜有助于消化，也可以缓解胃胀。

[112] CARDOONS / CARDUI
CARDOONS [are eaten with a dressing of] BRINY BROTH, OIL, AND CHOPPED [hard] EGGS.
[112]菜蓟
搭配咸肉汤、油及切碎的鸡蛋食用。

英国菜怕是继承罗马得最好的吧→_→

这么快就凉了

[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。

跟东北菜做法差不多，就差锅包肉跟小笨鸡炖蘑菇。。。

乱炖啊这是

[157] A DISH OF TOOTH FISH, DORY OR SEA MULLET AND OYSTERS / PATINA DE PISCIBUS DENTICE, AURATA ET MUGILE
TAKE THE FISH, PREPARE [clean, trim, wash] AND HALF BROIL OR FRY THEM; THEREUPON SHRED THEM [in good-sized] PIECES: NEXT PREPARE OYSTERS; PUT IN A MORTAR 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH. ADD A SMALL GLASS OF BROTH, ONE OF WINE TO IT; PUT IN A SAUCE PAN 3 OUNCES OF OIL AND THE [shelled] OYSTERS AND LET THEM POACH WITH WINE SAUCE. WHEN THEY ARE DONE, OIL A DISH ON WHICH PLACE THE ABOVE MENTIONED FISH PIECES AND STEWED OYSTERS, HEAT AGAIN, AND WHEN HOT, BREAK 40 [2] EGGS [whip them] AND POUR THEM OVER THE OYSTERS, SO THAT THEY CONGEAL. SPRINKLE WITH PEPPER AND SERVE.
[157]海鲈鱼、海鲂、梭鱼和牡蛎
将鱼清理、修剪和洗净后，煮至半熟或油炸，然后切成适当的大小。接下来准备制作牡蛎，在研钵中加入1/4盎司胡椒，倒入肉汤后碾碎，加入一小杯油和葡萄酒。在酱锅里加入3盎司油和去壳的牡蛎，加葡萄酒酱汁闷煮。做好后，在盛装鱼和牡蛎的盘中加适量的油，再次加热，打入40个鸡蛋，搅拌后倒到牡蛎上，凝固后，撒上胡椒出菜。

不错

怎么还没有理智客观独立思考的何新厨来反驳大洋奴啊