Fish cookery, “The Fisherman,” title of Book [X]; —— boiled, ℞ [432], [4], [5], [6], [455]; —— fried, herb sauce, ℞ [433]; —— to preserve fried fish, ℞ [13]; —— with cold dressing, ℞ [486]; —— baked, ℞ [476-7]; —— balls in wine sauce, ℞ [145], [164]; —— fond, ℞ [155]; a dish of any kind of ——, ℞ [149], [150], [156]; —— au gratin, ℞ [143]; —— loaf, ℞ [429]; —— liver pudding, ℞ [429]; —— pickled, spiced, marinated, ℞ [480]; —— oysters and eggs, ℞ [157]; —— salt, any style, ℞ [430], [431]; stew, ℞ [153], [432]; —— sauce, acid, ℞ [38-9]
FISKE BOLLER, ℞ [145], [41], seq.
Flaccus, a Roman, ℞ [372]
Flavors and spices, often referred to, especially in text; instances of careful flavoring, ℞ [15], [276-77]. Flavoring with faggots, ℞ [385], seq.
Florence Mss. Apiciana [VI], [VII], [VIII], [IX]
FLORES SAMBUCI, elder blossoms
Fluvius Hirpinus, Roman, ℞ [323], [396]; a man interested in raising snails, dormice, etc., for the table
FOCUS, hearth, range; unusually built of brick, on which the CRATICULA stood. Cf. illustrations, p. [182]
FOLIUM, leaf, aromatic leaves such as laurel, etc. —— NARDI, several kinds, nard leaf. The Indian nard furnishes nard oil, the Italian lavender