TABLE OF RECIPES OF Ancient Cookery, and for the making of various Dishes.
Reading edition
Page
SEEDS.
Mustard, its influence and qualities46
Coriander, its properties47
Lupin, fit for fattening cattle47
VEGETABLES.
Method of preserving vegetables51
Twelfth-Night cake54
Haricots preserved56
Apicius’s method of dressing cabbages61
Dried cauliflowers61
Beet, its medicinal qualities62
Apicius, on stewing the beet63
Beet-root as a salad63
Mallows as a salad64
How to keep asparagus several days65
How to cook the gourd66, 67
Turnips, how to dress67
Carrots as a salad, and otherwise68
Purslaine, its internal use69
Sorrel, stewed69
Method of rendering artichoke mild71
Way of dressing71
How to preserve them71
Pompion, how to dress it; three recipes72
Cucumber; four recipes73
Apicius’s œnogarum73
Lettuce, method of cultivation by Aristoxenus74
How to dress lettuces75
Endives, way of stewing them76
Onions, stewed76
Leeks, stewed77
Radishes, how to preserve them79
Horse-radish, its virtues81
Garlic, its qualities82
Parsley, stewed82
Chervil, how used84
Water-cress, its properties85
PLANTS USED IN SEASONING.
Poppy, how used86
Sow-thistle, good for rabbits87
Rocket, good for removing freckles87
Fennel, good for strengthening the sight88
Dill, its qualities88
Anise-seed, its properties88
Hyssop, good for cutaneous eruptions89
Wild marjoram, a most delicate condiment, &c.89
Savory, its usefulness89
Thyme, its culinary value89
Wild thyme, efficacious, for the bite of serpents89
Sweet marjoram, oil extracted from it89
Pennyroyal, a digestive90
Rue, a cure for the ear-ache90
Mint, a preservative against curdling of milk90
Assafœtida, chewed by the Persians and Indians92
Ginger, an aperitive good for the scurvy and the chest92
Wormwood, good for giddiness93
STONE FRUIT.
Olive tree, preparation of its fruit98
—— and qualities99
Dates, their various uses101
Peaches, how to preserve them104
PIP FRUIT.
Quinces, how to preserve them107
Pears, strengthening qualities107
Lemons, method of preserving110
Mulberry, a beneficent fruit, agreeable to the stomach, and digestible116
SHELL FRUIT.
Almonds, how to dress them, and their various properties117
Walnuts, considered astringent, stomachic, an antidote to poison, and digestible119
Pistachios, good however dressed121
Chesnuts, how to preserve122
Pomegranate, preserving123
REARING OF CATTLE.
Oxen, how to fatten them128
Method of salting and preserving meat131
THE PIG.
Hog à la Troyenne136
Apician brine, for salting pork138
Apician pork138
Macedonian pork138
Stuffed sucking pig139
Aristoxenic ham139
Lucullian ham139
Ventre de truie à la Troyenne139
Ditto à la Romaine139
Fillet of pork à la Bœotienne139
Tétines de truie à la Salienne140
Ditto à la Flamine140
Olympian pig’s liver140
Capitolian pig’s liver140
Campanian bacon140
Quenelles of pig’s liver and brains140
Lucanian sausages140
Imperial sausages141
THE OX.
Beef à l’Ibérienne144
Stewed beef à la Sarmate144
Dish of veal à la Syracusaine144
Noix de veau à la Tarantaise144
Cisalpine preserve145
THE LAMB.
Lamb’s head à la Quirinale147
Quarter of lamb à l’Esquilon147
Palatine broil147
Roast lamb à la Phrygienne147
Lamb à la Trimalcion147
THE KID.
Kid à la Trans-Tibérienne149
Roast Kid à la Janiculum149
Kid à la Tarpéienne149
Kid à la Tivoli149
Kid à la Mélisienne149
POULTRY.
Capon à la Déliaque155
THE HEN.
Poularde à la Viminale156
THE CHICKEN.
Apician Macedonia of chicken157
Parthian chicken157
Numidian chicken157
Chicken à la Frontonienne157
Chicken à la Cœlienne157
THE DUCK.
Ducks’ brains à l’Epicurienne159
Apicius’s seasoning for wild duck159
THE GOOSE.
Sejus’s seasoning161
Apician seasoning for roast goose’s liver161
Boiled goose à la Gauloise161
THE PIGEON.
Roast pigeon, with Servilian seasoning163
THE GUINEA HEN.
Guinea hen à la Numide163
THE TURKEY HEN.
Turkey à l’Africaine165
How to fatten turkey165
Turkey’s eggs more delicate than hen’s eggs166
How to preserve turkey166
THE PEACOCK.
Peacock of Samos167
EGGS.
MILK.
Hygeian qualities of milk169
Asses’ milk, good in weak constitutions169
Macédoine Germanique of milk170
BUTTER.
Method of preserving butter172
Method of preventing rancidity172
CHEESE.
Salad of cheese, à la Bithynienne174
Dish of Tromelian cheese174
Cheese of Rouergue174
EGGS.
Eggs à la Romaine177
Hard eggs à l’Athénienne177
Fried eggs à l’Epœnète177
Egyptian egg pudding177
Lesbian eggs aux roses177
THE STAG.
Quarter of stag roast à l’Nêméenne183
Shoulder of stag à l’Hortensius183
Fillet of stag à la Persane183
THE ROEBUCK.
Roebuck with spikenard184
Roebuck aux prunes184
Roebuck aux Amandes de Pin184
THE DEER.
Deer à la Marcellus185
THE WILD BOAR.
Wild boar à la Troyenne185
Wild boar à la Pompée187
Quarter of wild boar à la Thebaine187
Fillet of wild boar à la Macédonienne187
Wild boar’s liver à la Grecque187
Wild boar’s head à la Cantabre187
Green ham of wild boar à la Gauloise187
ELEPHANT.
Elephant’s feet roasted192
FEATHERED GAME.
Pheasant’s flesh, good for weak stomachs195
Starling, a nourishing and light food200
Fig-pecker, an exquisite bird203
Ortolan, has the same reputation203
Ostrich, fatted and salted203
Ostrich’s eggs, enormous, how to cook them204
Ostrich’s fat, used in the preparation of dishes; cures rheumatism and paralysis204
Salangan’s nest, a delicious seasoning205
Salangan’s nest, good for exhaustion and debile stomachs205
Salangan’s nest, makes a fortifying pottage206
Snipe, delicate savour of the fat207
Snipe, how to find, when in perfection207
Lark, its supposed property207
The common lark, wholesome and delicate237
FISH.
Caviar, how manufactured217
Mullet, way of dressing219
Lamprey, Italian method of cooking223
Scarus, an epicurean dish224
Conger-eel, how dressed226
Eel, Apicius’s recipe227
Pike, preserved228
Carp, curious way of dressing229
Eel-pout, how to dress the liver229
Trout, dressed as the preceding230
Gold-fish, how served230
Whiting, manner of cooking231
Cod-fish, how cooked by the Greeks231
Perch, way of dressing232
Scates, the eggs excellent for intermittent fever233
Sepia, Apicius’s recipe234
Swordfish, how dressed by the Greeks234
Shad, way it is cooked234
Rhombo, a delicate fish, how dressed235
Mugil, how prepared235
Loligo, how prepared237
Sole, a nourishing and light food237
Pilchard, way of cooking238
Loach, how dressed238
Gudgeons, how dressed239
Herring, methods of preserving240
Anchovy, how salted and how dressed241
Emphractum stew242
Oysters, how dressed at Rome243
Oysters, how preserved244
Sea-hedgehog, way of cooking245
Mussel, how dressed245
Tortoise, the blood supposed to cure diseases of the eyes, how dressed246
Sea crayfish, Roman way of dressing247
Lobster, how cooked248
River crayfish, how dressed and preserved248
Crab sausages248
Frogs, how dressed249
Preserving of fish251
SAUCE AND SEASONING.
Sauce à la Cameline258
Tence sauce258
Brine, how made269
Digestive salt, how made269
Garum, various recipes270 & 271
Digestive garum (Apicius)272
Wonderful seasoning of Apicius274
Oxyporon seasoning274
Honey, its medicinal properties276
Cinnamon, its medicinal properties276
Greek and Roman pickles278
Truffles, Apicius’s method of preparing280
Syrup of truffles, how made280
Truffles, medicinal quality281
Truffles, how to preserve281
The Emperor Verus’s pie, how made287
Cato’s cake, how made287
Ancient pie, the placenta, how made287
Globi, method of making288
Apicius’s globi, three recipes289
Original pastry, its progress, how made291
Darioles, how composed292
Curious tarts292
WATER.
Aristotle’s method of obtaining ice295
BEVERAGES.
Zythum and Curmi, how composed299
Strong ale, how to make a hogshead302
Bracket, way of making303
Ptisana, recipe304
Oxycratus, do.304
Sicera, made of grain, honey, or fruit304
Hydromel, method of making it304
Hydromelon, how composed305
Hydrorosatum, simple addition to the preceding305
Apomeli, simple recipe305
Omphacomeli, ingenious mixture305
Myrtites, aromatic drink305
Date wine, how made305
Artificial wines305
Nero’s refreshing water305
TEA.
Various teas, how manufactured306
COFFEE.
Various qualities of coffee310
Coffee, made with roasted rye311
Coffee, with chicory311
Coffee, made with lupin311
Coffee, its medicinal properties311
Coffee, its physical effects312
CHOCOLATE.
Various kinds of cocoa313
Chocolate, how manufactured313
Chiapa, perfumed chocolate314
Chocolate, its properties314
WINE.
Grapes, way of preserving fresh325
Wine, method of making325
Piquette, simple way of obtaining it326
Carenum, how obtained326
Defrutum, how obtained326
Sapa, how obtained326
Wine, how to preserve it326
Preparation of dolia for wine327
Wine, how to fine it327
Athenæus’s opinion of old wine329
Difference of properties between white and red wines329
Process of preparation for Chios wine330
Passum wine320
Dulce wine330
Mulsum wine331
Anisites wine331
Rosatum wine, Apicius’s recipe331
Violatum wine331
Myrrhinum wine331
LIQUEUR WINE.
Various composition of liqueurs, herbs employed333
Liqueur wine for Greek and Roman ladies333
Wormwood wine, how made, its properties334
Bitter liqueurs, how obtained334
Myrtle wine, its properties334
Adynamon wine, its properties335
Œnanthinum wine335
Burgundy and Champagne wines336
Ypocras, how composed338
Clarey, how composed338
REPASTS. ROMAN SUPPER.
Fly dishes, or dormice, what they consist of390
Champignon and egg sausages, how made390
Grasshoppers, how prepared and cooked390