Cookery and Dining in Imperial Rome

---- displayed in Pompeii, p. 7 Forcemeats, {Rx} 42, 172 Fowl, p. 265; a dish of, {Rx} 470; ---- and livers, {Rx} 174; various dishes and sauce, {Rx} 218, seq. Picking ----, {Rx} 233; Removing disagreeable odors from ----, {Rx} 229-30 French Dressing, {Rx} 112 French Toast, {Rx} 296 FRETALE, FRIXORIUM, FRICTORIUM, frying pan, illustrations, pp. 355, 366; cf. SARTAGO FRICTELLA, fritter; "A FRICTO DICI NULLA RATIO OBSTAT"--Platina. Ger. "Frikadellen" for meat balls fried in the pan. "De OFFELLIS, QUAS VEL FRICTELLAS LICET APPELLARE"--Platina FRICTORIUM, FRIXORIUM, same as FRETALE, frying pan FRISILIS, FRICTILIS, FUSILIS, {Rx} 131 FRITTO MISTO (It.), {Rx} 46 Friture, (Fr.) frying fat, {Rx} 42, seq. FRIXUS, roast, fried, also dried or parched, term which causes some confusion in the several editions Frontispice, 2nd Lister Edition, illustration, p. 156 Fronto, a Roman, {Rx} 246, 374 FRUGES, farinaceous dishes Fruit dishes, {Rx} 64, 72; Fruits, p. 210; ---- dried, Summary, p. 370 ---- Bowl illustration, pp. 61, 125 FRUMENTUM, grain, wheat or barley Frying, {Rx} 42, seq. Frying pans, illustrated, cf. FRETALE and SARTAGO Fulda Ms., cf. Apiciana FUNGUS, mushroom; --ULUS, small m.; see BOLETUS ---- FARNEI, {Rx} 309, seq. FURCA, a two-pronged fork; --ULA, --ILLA (dim.) a small fork. FUSCINA, --ULA, a three-pronged fork. Cf. "Forks and Fingerbowls as Milestones in Human Progress," by the author, Hotel Bulletin and The Nation's Chefs, Chicago, Aug., 1933, pp. 84-87 FURNUS, oven, bake oven. See illustration, p. 2 G Galen, writer, {Rx} 396, 410 GALLINA, hen; --ULA, little hen; --ARIUS, poulterer GALLUS, cock Game of all kinds, sauce for, {Rx} 349 ---- birds, {Rx} 218, seq. GANONAS CRUDAS, fish, {Rx} 153 GARATUM, prepared with GARUM, which see Gardener, The--Title of Book III, {Rx} 377 GARUM (Gr.: GARON) a popular fish sauce made chiefly of the scomber or mackerel, but formerly from the GARUS, hence the name, cf. p. 22, {Rx} 10, 33, 471 Mackerel is the oiliest fish, and plentiful, very well suited for the making of G. G. was also a pickle made of the blood and the gills of the tunny and of the intestines of mackerel and other