[XXXV_96] Rosinus, Antiquit. Roman. p. 391.

[XXXV_97] Macrob. Saturnal. ii. 1.

[XXXV_98] Rosinus, Ib.

[XXXV_99] Id. p. 410.

TABLE OF RECIPES
OF
Ancient Cookery, and for the making of various Dishes.

Page
SEEDS.
Mustard, its influence and qualities[46]
Coriander, its properties[47]
Lupin, fit for fattening cattle[47]
VEGETABLES.
Method of preserving vegetables[51]
Twelfth-Night cake[54]
Haricots preserved[56]
Apicius’s method of dressing cabbages[61]
Dried cauliflowers[61]
Beet, its medicinal qualities[62]
Apicius, on stewing the beet[63]
Beet-root as a salad[63]
Mallows as a salad[64]
How to keep asparagus several days[65]
How to cook the gourd[66], [67]
Turnips, how to dress[67]
Carrots as a salad, and otherwise[68]
Purslaine, its internal use[69]
Sorrel, stewed[69]
Method of rendering artichoke mild[71]
Way of dressing[71]
How to preserve them[71]
Pompion, how to dress it; three recipes[72]
Cucumber; four recipes[73]
Apicius’s œnogarum[73]
Lettuce, method of cultivation by Aristoxenus[74]
How to dress lettuces[75]
Endives, way of stewing them[76]
Onions, stewed[76]
Leeks, stewed[77]
Radishes, how to preserve them[79]
Horse-radish, its virtues[81]
Garlic, its qualities[82]
Parsley, stewed[82]
Chervil, how used[84]
Water-cress, its properties[85]
PLANTS USED IN SEASONING.
Poppy, how used[86]
Sow-thistle, good for rabbits[87]
Rocket, good for removing freckles[87]
Fennel, good for strengthening the sight[88]
Dill, its qualities[88]
Anise-seed, its properties[88]
Hyssop, good for cutaneous eruptions[89]
Wild marjoram, a most delicate condiment,&c.[89]
Savory, its usefulness[89]
Thyme, its culinary value[89]
Wild thyme, efficacious, for the bite ofserpents[89]
Sweet marjoram, oil extracted from it[89]
Pennyroyal, a digestive[90]
Rue, a cure for the ear-ache[90]
Mint, a preservative against curdlingof milk[90]
Assafœtida, chewed by the Persiansand Indians[92]
Ginger, an aperitive good for thescurvy and the chest[92]
Wormwood, good for giddiness[93]
STONE FRUIT.
Olive tree, preparation of its fruit[98]
—— and qualities[99]
Dates, their various uses[101]
Peaches, how to preserve them[104]
PIP FRUIT.
Quinces, how to preserve them[107]
Pears, strengthening qualities[107]
Lemons, method of preserving[110]
Mulberry, a beneficent fruit, agreeableto the stomach, and digestible[116]
SHELL FRUIT.
Almonds, how to dress them, and theirvarious properties[117]
Walnuts, considered astringent, stomachic,an antidote to poison, and digestible[119]
Pistachios, good however dressed[121]
Chesnuts, how to preserve[122]
Pomegranate, preserving[123]
REARING OF CATTLE.
Oxen, how to fatten them[128]
Method of salting and preserving meat[131]
THE PIG.
Hog à la Troyenne[136]
Apician brine, for salting pork[138]
Apician pork[138]
Macedonian pork[138]
Stuffed sucking pig[139]
Aristoxenic ham[139]
Lucullian ham[139]
Ventre de truie à la Troyenne[139]
Ditto à la Romaine[139]
Fillet of pork à la Bœotienne[139]
Tétines de truie à la Salienne[140]
Ditto à la Flamine[140]
Olympian pig’s liver[140]
Capitolian pig’s liver[140]
Campanian bacon[140]
Quenelles of pig’s liver and brains[140]
Lucanian sausages[140]
Imperial sausages[141]
THE OX.
Beef à l’Ibérienne[144]
Stewed beef à la Sarmate[144]
Dish of veal à la Syracusaine[144]
Noix de veau à la Tarantaise[144]
Cisalpine preserve[145]
THE LAMB.
Lamb’s head à la Quirinale[147]
Quarter of lamb à l’Esquilon[147]
Palatine broil[147]
Roast lamb à la Phrygienne[147]
Lamb à la Trimalcion[147]
THE KID.
Kid à la Trans-Tibérienne[149]
Roast Kid à la Janiculum[149]
Kid à la Tarpéienne[149]
Kid à la Tivoli[149]
Kid à la Mélisienne[149]
POULTRY.
Capon à la Déliaque[155]
THE HEN.
Poularde à la Viminale[156]
THE CHICKEN.
Apician Macedonia of chicken[157]
Parthian chicken[157]
Numidian chicken[157]
Chicken à la Frontonienne[157]
Chicken à la Cœlienne[157]
THE DUCK.
Ducks’ brains à l’Epicurienne[159]
Apicius’s seasoning for wild duck[159]
THE GOOSE.
Sejus’s seasoning[161]
Apician seasoning for roast goose’s liver[161]
Boiled goose à la Gauloise[161]
THE PIGEON.
Roast pigeon, with Servilian seasoning[163]
THE GUINEA HEN.
Guinea hen à la Numide[163]
THE TURKEY HEN.
Turkey à l’Africaine[165]
How to fatten turkey[165]
Turkey’s eggs more delicate than hen’s eggs[166]
How to preserve turkey[166]
THE PEACOCK.
Peacock of Samos[167]
EGGS.
MILK.
Hygeian qualities of milk[169]
Asses’ milk, good in weak constitutions[169]
Macédoine Germanique of milk[170]
BUTTER.
Method of preserving butter[172]
Method of preventing rancidity[172]
CHEESE.
Salad of cheese, à la Bithynienne[174]
Dish of Tromelian cheese[174]
Cheese of Rouergue[174]
EGGS.
Eggs à la Romaine[177]
Hard eggs à l’Athénienne[177]
Fried eggs à l’Epœnète[177]
Egyptian egg pudding[177]
Lesbian eggs aux roses[177]
THE STAG.
Quarter of stag roast à l’Nêméenne[183]
Shoulder of stag à l’Hortensius[183]
Fillet of stag à la Persane[183]
THE ROEBUCK.
Roebuck with spikenard[184]
Roebuck aux prunes[184]
Roebuck aux Amandes de Pin[184]
THE DEER.
Deer à la Marcellus[185]
THE WILD BOAR.
Wild boar à la Troyenne[185]
Wild boar à la Pompée[187]
Quarter of wild boar à la Thebaine[187]
Fillet of wild boar à la Macédonienne[187]
Wild boar’s liver à la Grecque[187]
Wild boar’s head à la Cantabre[187]
Green ham of wild boar à la Gauloise[187]
ELEPHANT.
Elephant’s feet roasted[192]
FEATHERED GAME.
Pheasant’s flesh, good for weak stomachs[195]
Starling, a nourishing and light food[200]
Fig-pecker, an exquisite bird[203]
Ortolan, has the same reputation[203]
Ostrich, fatted and salted[203]
Ostrich’s eggs, enormous, how to cook them[204]
Ostrich’s fat, used in the preparation of dishes; cures rheumatism and paralysis[204]
Salangan’s nest, a delicious seasoning[205]
Salangan’s nest, good for exhaustion and debile stomachs[205]
Salangan’s nest, makes a fortifying pottage[206]
Snipe, delicate savour of the fat[207]
Snipe, how to find, when in perfection[207]
Lark, its supposed property[207]
The common lark, wholesome and delicate[237]
FISH.
Caviar, how manufactured[217]
Mullet, way of dressing[219]
Lamprey, Italian method of cooking[223]
Scarus, an epicurean dish[224]
Conger-eel, how dressed[226]
Eel, Apicius’s recipe[227]
Pike, preserved[228]
Carp, curious way of dressing[229]
Eel-pout, how to dress the liver[229]
Trout, dressed as the preceding[230]
Gold-fish, how served[230]
Whiting, manner of cooking[231]
Cod-fish, how cooked by the Greeks[231]
Perch, way of dressing[232]
Scates, the eggs excellent for intermittent fever[233]
Sepia, Apicius’s recipe[234]
Swordfish, how dressed by the Greeks[234]
Shad, way it is cooked[234]
Rhombo, a delicate fish, how dressed[235]
Mugil, how prepared[235]
Loligo, how prepared[237]
Sole, a nourishing and light food[237]
Pilchard, way of cooking[238]
Loach, how dressed[238]
Gudgeons, how dressed[239]
Herring, methods of preserving[240]
Anchovy, how salted and how dressed[241]
Emphractum stew[242]
Oysters, how dressed at Rome[243]
Oysters, how preserved[244]
Sea-hedgehog, way of cooking[245]
Mussel, how dressed[245]
Tortoise, the blood supposed to cure diseases of the eyes, how dressed[246]
Sea crayfish, Roman way of dressing[247]
Lobster, how cooked[248]
River crayfish, how dressed and preserved[248]
Crab sausages[248]
Frogs, how dressed[249]
Preserving of fish[251]
SAUCE AND SEASONING.
Sauce à la Cameline[258]
Tence sauce[258]
Brine, how made[269]
Digestive salt, how made[269]
Garum, various recipes[270] & [271]
Digestive garum (Apicius)[272]
Wonderful seasoning of Apicius[274]
Oxyporon seasoning[274]
Honey, its medicinal properties[276]
Cinnamon, its medicinal properties[276]
Greek and Roman pickles[278]
Truffles, Apicius’s method of preparing[280]
Syrup of truffles, how made[280]
Truffles, medicinal quality[281]
Truffles, how to preserve[281]
The Emperor Verus’s pie, how made[287]
Cato’s cake, how made[287]
Ancient pie, the placenta, how made[287]
Globi, method of making[288]
Apicius’s globi, three recipes[289]
Original pastry, its progress, how made[291]
Darioles, how composed[292]
Curious tarts[292]
WATER.
Aristotle’s method of obtaining ice[295]
BEVERAGES.
Zythum and Curmi, how composed[299]
Strong ale, how to make a hogshead[302]
Bracket, way of making[303]
Ptisana, recipe[304]
Oxycratus, do.[304]
Sicera, made of grain, honey, or fruit[304]
Hydromel, method of making it[304]
Hydromelon, how composed[305]
Hydrorosatum, simple addition to the preceding[305]
Apomeli, simple recipe[305]
Omphacomeli, ingenious mixture[305]
Myrtites, aromatic drink[305]
Date wine, how made[305]
Artificial wines[305]
Nero’s refreshing water[305]
TEA.
Various teas, how manufactured[306]
COFFEE.
Various qualities of coffee[310]
Coffee, made with roasted rye[311]
Coffee, with chicory[311]
Coffee, made with lupin[311]
Coffee, its medicinal properties[311]
Coffee, its physical effects[312]
CHOCOLATE.
Various kinds of cocoa[313]
Chocolate, how manufactured[313]
Chiapa, perfumed chocolate[314]
Chocolate, its properties[314]
WINE.
Grapes, way of preserving fresh[325]
Wine, method of making[325]
Piquette, simple way of obtaining it[326]
Carenum, how obtained[326]
Defrutum, how obtained[326]
Sapa, how obtained[326]
Wine, how to preserve it[326]
Preparation of dolia for wine[327]
Wine, how to fine it[327]
Athenæus’s opinion of old wine[329]
Difference of properties between whiteand red wines[329]
Process of preparation for Chios wine[330]
Passum wine[320]
Dulce wine[330]
Mulsum wine[331]
Anisites wine[331]
Rosatum wine, Apicius’s recipe[331]
Violatum wine[331]
Myrrhinum wine[331]
LIQUEUR WINE.
Various composition of liqueurs, herbs employed[333]
Liqueur wine for Greek and Roman ladies[333]
Wormwood wine, how made, its properties[334]
Bitter liqueurs, how obtained[334]
Myrtle wine, its properties[334]
Adynamon wine, its properties[335]
Œnanthinum wine[335]
Burgundy and Champagne wines[336]
Ypocras, how composed[338]
Clarey, how composed[338]
REPASTS.
ROMAN SUPPER.
Fly dishes, or dormice, what they consist of[390]
Champignon and egg sausages, how made[390]
Grasshoppers, how prepared and cooked[390]

INDEX.

[A], [B], [C], [D], [E], [F], [G], [H], [I], [J], [K], [L], [M], [N], [O], [P], [Q], [R], [S], [T], [U], [V], [W], [X], [Y], [Z]