[6] With the cream sauce, prepared separately, spread on the platter, with the fried chicken inside, or the sauce in a separate dish, we have here a very close resemblance to a very popular modern dish.
(Schuch and Danneil insert here Excerpta [XXIX], [XXX] and [XXXI].)
END OF BOOK VI
[explicit] TROPHETES APICII. LIBER SEXTUS [Tac.]
FRYING PAN, ROUND
Provided with a lip to pour out fluids, a convenience which many modern pans lack. The broad flat handle is of one piece with the pan and has a hole for suspension. On some ancient pans these handles were hinged so as to fold over the cavity of the pan, to save room in storing it away, particularly in a soldier’s knapsack. Ntl. Mus., Naples, 76571; Field M. 24024.
