Original Source: Apicius, De Re Coquinaria

7:11:9 Melcas
cum pipere et liquamine, vel sale, oleo et coriandro

Original Source: Virgiliana

Combine four heads garlic, celery tops, rue, stems of coriander, salt, & hard cheese and grind in a mortar. Add some drops of olive oil and sharp vinegar. Serve on bread.

Original Source: Le Managier de Paris

Pipefarces (please refer to the French)

Stuffed Straws (E.P.'s translation is correct, but she has eliminated all the commas. For ease of reading, I have put them back.)
Take the yolks of eggs and flour and salt, and a little wine, and beat them well together,and cheese cut into strips,and then roll the strips of cheese in the paste, and fry them in an iron pan with fat therein. One does likewise with beef marrow.

Original Source: Scappi

Take the juice of 4 lb of apples & put it through the strainer, then have 1 1/2 lb of fresh sheep's ricotta, stood to soften in goat's milk for 15 minutes & well crushed in the mortar, & 3 oz. of pine nut paste, & 10 egg whites well beaten, & 1 lb. of sugar, 3/4 of ginger. Mix everything w/ the apple juice, & of this composition can be made tarts w/ a crust under, & w/o crust in the manner said above, & in place of apple juice you can use quince juice, & as it is cooked. Serve hot or cold as it please you.