Nor Elis either, where I've seen the flesh
Of dainty sucking-pigs well brown'd before
A rapid fire.
And Alexis, in his Wicked Woman, says—
A delicate slice of tender sucking-pig,
Bought for three obols, hot, and very juicy,
When it is set before us.
PARTRIDGES.
"But the Athenians," as Philochorus tells us, "when they sacrifice to the Seasons, do not roast, but boil their meat, entreating the goddesses to defend them from all excessive droughts, and heats, and to give increase to their crops by means of moderate warmth and seasonable rains. For they argue that roasting is a kind of cookery which does less good to the meat, while boiling not only removes all its crudities, but has the power also of softening the hard parts, and of making all the rest digestible. And it makes the food more tender and wholesome, on which account they say also, that when meat has been once boiled, it ought not to be warmed up again by either roasting or boiling it; for any second process removes the good done by the first dressing, as Aristotle tells us. And roast meat is more crude and dry than boiled meat." But roast meat is called φλογίδες. Accordingly Strattis in his Callippides says, with reference to Hercules—
Immediately he caught up some large slices (φλογίδες)