Liquids, Summary of, p. [370]
—— thickening of, by means of flour, eggs, etc., called Liaison, cf. [AMYLARE]
Lister, Dr. Martinus, editor, edition of 1705, title page, ditto, verso of, ditto of 1709, p. [38]; [frontispice]
—— quoted in many foot notes, ℞ [8], seq.
—— assailing Torinus, p. [13], ℞ [15], [26], [100], [205]
—— edition, 1709, facsimile, p. [250]
Liver kromeskis, ℞ [44]; fig-fed, of pig, ℞ [259-60]; —— and lungs, ℞ [291-3]; —— hash, ℞ [293]; —— of fish, see [GARUM] and [Pollio]
Lobster, ℞ [398], [399], [400], [401], [2]; in various ways
LOCUSTA, a langoust, spiny lobster, large lobster without claws; ℞ [397-402], [485]; —— ASSAE, ℞ [398]; —— ELIXAE, ℞ [399], [401-2]
LOLIGO, LOLLIGO, calamary, cuttle-fish, ℞ [42], [405]
LOLIUM, LOLA, darnel, rye-grass, ray-grass, meal. The seeds of this grass were milled, the flour or meal believed to possess some narcotic properties, as stated by Ovid and Plautus, but recent researches have cast some doubt upon its reported deleterious qualities. Apicius, ℞ [50], reads LOLAE FLORIS
LONGANO, a blood sausage, ℞ [61]. The LONGANONES PORCINOS EX IURE TARENTINO in ℞ [140] is a part of the PATINA EX LACTE; a pork sausage made in Tarent of the straight gut, the rectum. Lister says they are cooked in Tarentinian sauce and are not unlike the sausage called APEXABO and HILLA. These sausages were in vogue before the Italians learned to make them; it was in Epirus, Greece, that they were highly developed. Their importation into Rome caused quite a stir, politically. Lister, ℞ 50, p. 119, describes the sausage and calls the inhabitants of Tarent “most voluptuous, soft and delicate” because Juvenal, Sat. VI, v. 297, takes a shot at Tarent
This part of Italy, and especially Sicily, because in close contact with Greece was for many years much farther advanced in art of cookery than the North