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Cookery and Dining in Imperial Rome

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Cookery and Dining in Imperial Rome

by Apicius · Page 272 of 316 · 110,431 words

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fenugreek, also SILICIA, {Rx} 206 FERCULUM, a frame or tray on which several dishes were brought in at once, hence a course of dishes FERULA, a rod or branch, fennel-giant; ---- ASA FOETIDA, same as LASERPITIUM FICATUM, fed or stuffed with figs, {Rx} 259-60 FICEDULA, small bird, figpecker, {Rx} 132 FICUS, fig, fig tree, FICULA, small fig Field herbs, {Rx} 107; Field salad, {Rx} 110; a dish of field vegetables, {Rx} 134 Fieldfare, a bird, {Rx} 497 Fig-fed pork, p. 285, {Rx} 259 Figpecker, a bird, {Rx} 132 Figs, to preserve, {Rx} 22 Filets Mignons, {Rx} 262 Filtering liquors, {Rx} 1 Financière garniture, {Rx} 166, 378 Fine ragout of brains and bacon, {Rx} 147 Fine spiced wine, {Rx} 1 Fish cookery, "The Fisherman," title of Book X; ---- boiled, {Rx} 432, 4, 5, 6, 455; ---- fried, herb sauce, {Rx} 433; ---- to preserve fried fish, {Rx} 13; ---- with cold dressing, {Rx} 486; ---- baked, {Rx} 476-7; ---- balls in wine sauce, {Rx} 145, 164; ---- fond, {Rx} 155; a dish of any kind of ----, {Rx} 149, 150, 156; ---- au gratin, {Rx} 143; ---- loaf, {Rx} 429; ---- liver pudding, {Rx} 429; ---- pickled, spiced, marinated, {Rx} 480; ---- oysters and eggs, {Rx} 157; ---- salt, any style, {Rx} 430, 431; ---- stew, {Rx} 153, 432; ---- sauce, acid, {Rx} 38-9 FISKE BOLLER, {Rx} 145, 41, seq. Flaccus, a Roman, {Rx} 372 Flamingo, {Rx} 220, 231-2 Flavors and spices, often referred to, especially in text; instances of careful flavoring, {Rx} 15, 276-77. Flavoring with faggots, {Rx} 385, seq. Florence Mss. Apiciana VI, VII, VIII, IX FLORES SAMBUCI, elder blossoms Fluvius Hirpinus, Roman, {Rx} 323, 396; a man interested in raising snails, dormice, etc., for the table FOCUS, hearth, range; unusually built of brick, on which the CRATICULA stood. Cf. illustrations, p. 182 FOLIUM, leaf, aromatic leaves such as laurel, etc. ---- NARDI, several kinds, nard leaf. The Indian nard furnishes nard oil, the Italian lavender FONDULI, see SPHONDULI, {Rx} 114, 121 Food adulterations, pp. 33, 34 Food disguising and adulteration, p. 33, {Rx} 6, 7, 134, 147;

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