Here's one for JMR and Decius Caecillius Metellus. The Romans were very fond of well-cooked dormice. For those of us who just don't know where to find a good dormouse nowadays, you can substitute chicken. I got this from a site titled Ancient Roman Recipes.
"You don't have to prepare and cook a Giraffe or a Flamingo to have an Ancient Roman meal, try something smaller ~ like a dormouse. But with chicken! Let's face it, dormice are hard to come by these days.
You can use chicken wings in any recipe which calls for quails, and replace dormice with chicken drumsticks.
Apicius directs that the dormouse meat be pounded with pepper, and placed in an earthenware bowl with caraway, cumin, bay leaves, dates, honey, vinegar, wine, liquamen and olive oil, then roasted in the oven. Like all Roman recipes, no measurement of any ingredient is offered and no cooking time stated. Fortunately, we know how to cook chicken.
Chicken substitute Let's coat some chicken drumsticks in a mixture of flour, caraway seed, 2 tsps cumin seeds, crushed in a mortar and pestle, 2 tsps sweet paprika and 2 bay leaves. Toss the drumsticks in the mixture (in a plastic bag), add oil, toss again and leave for the flavours to mingle for a least two hours, or overnight.
Make a bed of the marinade in a roasting pan, place the chicken on top and bake for 20-25 minutes, or until a skewer pushed into the thickest part releases only clear juice."
Hey Pilgrim! A good (and cheap, used) intro to ancient Roman (and Greek and Chinese) cuisine is The Frugal Gourmet Cooks Three Ancient Cuisines. Apicius gets mentioned a lot.
Personally, for those with access, I think quail would make an excellent substitute (rabbit wouldn't be bad either).
I can't see using paprika (one of the many, many agricultural gifts of the "New World" and its original inhabitants). Perhaps adding a bit of cinnamon and nutmeg (and upping the pepper) would suffice.