Cookery and Dining in Imperial Rome

were kept on top in pans, dishes or pots, and were thus carried from the kitchen into the dining room. They were also used for food service in hotel rooms, supplied from adjacent tavern kitchens, as some hotels had no food preparation facilities. This handy apparatus was designed for general utility, as it also served as a portable stove on chilly days in living rooms that were not heated from the central heating plant found in larger houses. Ntl. Mus. Naples, 73882; Field M. 24179.} APICIUS Book IV {Illustration: ROMAN WINE PRESS Reconstruction in Naples, in the new section of the National Museum.} {Illustration: A DISH FOR THE SERVICE OF EGGS Hildesheim Treasure} BOOK IV. MISCELLANEA _Lib. IV. Pandecter_ [1] CHAP. I. BOILED DINNERS. CHAP. II. DISHES OF FISH, VEGETABLES, FRUITS, AND SO FORTH. CHAP. III. FINELY MINCED DISHES, OR _ISICIA_. CHAP. IV. PORRIDGE, GRUEL. CHAP. V. APPETIZING DISHES. I [125] BOILED DINNER _SALACATTABIA_ [2] 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 AND CUCUMBERS ARE ARRANGED IN A DISH, ALTERNATELY, WITH THE NUTS; [also add] FINELY CHOPPED CAPERS [4], CHICKEN LIVERS [5]; COVER COMPLETELY WITH [a lukewarm, congealing] BROTH, PLACE ON ICE [and when congealed unmould and] SERVE UP [6]. [1] Read: _Pandectes_--embracing the whole science. [2] Read: _Salacaccabia_--from _salsa_ and _caccabus_--salt meat boiled in the pot. Sch. _Sala cottabia_; G.-V. _cattabia_. [3] Sch. _casiam_ instead of _caseum_. [4] Sch. _Copadiis porcinis_--small bits of pork; List. _cepas aridas puto_--"shallots, I believe"; Lan. _capparis_; Vat., G.-V. _id._ [5] Dann. Chicken meat. [6] This dish if pork were added (cf. Sch. in note 4 above) would resemble our modern "headcheese"; the presence of cheese in this formula and in our word "headcheese" is perhaps not accidental; the cheese has been eliminated in the course of time from dishes of this sort while the name has remained with us. "Cheese" also appears in the German equivalent for custard--_Eierkäse_. [126] APICIAN JELLY _SALACATTABIA APICIANA_ PUT IN THE MORTAR CELERY SEED, DRY PENNYROYAL, DRY MINT,