Oil substitute, ℞ [9]; —— oil, to clarify for frying ℞ [250]
—— Liburnian, ℞ [7]
OLEUM, oil, olive oil; —— LIBURNICUM, ℞ [7]; HISPANUM, Spanish olive oil
OLEATUS, moistened, mixed, dressed with oil, [103]; —— MOLLE, vegetables strained, a purée, ℞ [103-106]; also HOLUS, etc.
OLIFERA, OLYRA, a kind of corn, spelt, ℞ [99]; see [OLUS]
OLIVA, olive, ℞ [30], [91]; to keep olives green, ℞ [30]
OLLA, a cook pot, a terra-cotta bowl; see also [CACCABUS]. OLLULA, a small O., a casserole, or cassolette. Sp. OLLA PODRIDA, “rotten pot”
OLUS, OLUSATRUM, OLUSTRUM, OLUSCULUM, OLERA, OLISERA, OLIFERA, OLISATRA, any herb, kitchen greens, pot herbs, sometimes cabbage, from OLITOR, the truck farmer, ℞ [25], [67], [99], [103]
OLUS ET CAULUS, cabbage and cale, ℞
OLUSATRUM, see [OLUS]
Omelette with sardines, ℞ [146]; —— with mushrooms, ℞ [314]; —— Soufflée, ℞ [302]
OMENTUM, caul, the abdominal membrane, used for sausage-making or to wrap croquettes (kromeskis) which then were OMENTATA, ℞ [43], [47]
Onions, ℞ [304-8]