Cookery and Dining in Imperial Rome

USE ANY KIND OF FISH. PREPARE [clean, salt, turn in flour] SALT [4] AND FRY IT. CRUSH PEPPER, CUMIN, CORIANDER SEED, LASER ROOT, ORIGANY, AND RUE, ALL CRUSHED FINE, MOISTENED WI...

PEPPER, FRESH MINT, CELERY, DRY PENNYROYAL, CHEESE [3], PIGNOLIA NUTS, HONEY, VINEGAR, BROTH, YOLKS OF EGG, FRESH WATER, SOAKED BREAD AND THE LIQUID PRESSED OUT, COW'S CHEESE AN...

CHAP. I. WILD BOAR. CHAP. II. VENISON. CHAP. III. CHAMOIS, GAZELLE. CHAP. IV. WILD SHEEP. CHAP. V. BEEF AND VEAL. CHAP. VI. KID AND LAMB. CHAP. VII. PIG. CHAP. VIII. HARE. CHAP....

CHAP. I. SOW'S WOMB, CRACKLINGS, BACON, TENDERLOIN, TAILS AND FEET. CHAP. II. SOW'S BELLY. CHAP. III. FIG-FED PORK. CHAP. IV. TID-BITS, CHOPS, STEAKS. CHAP. V. ROASTS. CHAP. VI....

CHAP. I. TO BOIL ALL VEGETABLES GREEN. CHAP. II. VEGETABLE DINNER, EASILY DIGESTED. CHAP. III. ASPARAGUS. CHAP. IV. PUMPKIN, SQUASH. CHAP. V. CITRUS FRUIT, CITRON. CHAP. VI. CUC...

CHAP. I. OSTRICH. CHAP. II. CRANE OR DUCK, PARTRIDGE, DOVES, WOOD PIGEON, SQUAB AND DIVERS BIRDS. CHAP. III. THRUSH [2]. CHAP. IV. FIGPECKER [2]. CHAP. V. PEACOCK [2]. CHAP. VI....

CHAP. I. FINE SPICED WINE. HONEY REFRESHER FOR TRAVELERS. CHAP. II. ROMAN VERMOUTH. CHAP. III. ROSE WINE. VIOLET WINE. ROSE WINE WITHOUT ROSES. CHAP. IV. LIBURNIAN OIL. CHAP. V....

CHAP. I. PULSE, MEAL MUSH, PORRIDGE, ETC. CHAP. II. LENTILS. CHAP. III. PEAS. CHAP. IV. BEANS OR PEAS IN THE POD. CHAP. V. BARLEY BROTH. CHAP. VI. GREEN BEANS, BAIAEAN BEANS. CH...

[1] Tor. _Artoptes_; Tac. _Artoptus_. This may have been derived from _artopta_--a vessel in which bread and pudding are baked. However, Sarcoptes is the better word, which is G...

CHAP. I. SHELLFISH. CHAP. II. RAY. CHAP. III. CALAMARY. CHAP. IV. CUTTLEFISH. CHAP. V. POLYPUS. CHAP. VI. OYSTERS. CHAP. VII. ALL KINDS OF BIVALVES. CHAP. VIII. SEA URCHIN. CHAP...

This wine crater is entirely of silver, a piece of supreme workmanship of Roman origin. Very delicate decoration, anticipating the Renaissance: Winged griffins and other monster...

other appearances is by a different author than the preceding books. (Long after having made this observation, we learn from Vollmer, Studien, that Books IX and X were missing i...

Wine was kept in these great jugs, tightly sealed with plaster and pitch, properly dated and labeled, often remaining for many years. Some writers mention wine thus kept for a h...

Combination broiler and stove; charcoal fuel. The sliding rods are adjustable to the size of food to be cooked thereon. Pans of various sizes would rest on these rods. In the re...

The plain bowl is molded, the fluted handle ends in a head of the young Hercules in a lion's skin, with the paws tied under the neck. This corresponds somewhat to our modern cha...

This oblong pan was no doubt primarily used in fish cookery. An oblong piece of food material fitted snugly into the pan, thus saving fats and other liquids in preparation. Arou...

A heater for the service of hot foods and drinks in the dining room. Hot drinks were mixed and foods were served from apparatus of this kind. The fuel was charcoal. There were p...

"Egg and bead" pattern on the rim. The upper end of handle takes the form of a goddess--Scylla, or Diana with two hounds--ending in acanthus leaves below the waist. On the curve...