Cookery and Dining in Imperial Rome

NON ABSIMILE," hence a chervil root, or parsnip, or oysterplant GLANDES, any kernel fruit, a date, a nut, etc. Glasse, Mrs. Hannah, writer, {Rx} 127 GLIS, pl. GLIRES, dormouse, a small rodent, very much esteemed as food. GLIRARIUM, cage or place where they were kept or raised, {Rx} 396 Gluttons, p. 11 Goat, wild, {Rx} 346, seq. ---- liver, {Rx} 291-3 Gollmer, R., editor, Apiciana, pp. 18, 35, 270 GONG for slaves, illustration, p. 151 Goose, p. 265; white sauce for, {Rx} 228 Grapes, to keep, {Rx} 19 Greek influence on Roman cookery, p. 12, seq. ---- Banquet, by Anacharsis, p. 8 Greek monographs, p. 43 Green beans, p. 247, {Rx} 202, 206 Greens, green vegetables, {Rx} 99 Grimod de la Reynière, writer, p. 4, cf. Mappa Gruel, p. 210; {Rx} 172, 200-1, seq. ---- and wine, {Rx} 179-80 GRUS, crane; GRUEM, {Rx} 212-3; ---- EX RAPIS, {Rx} 215-6 Gryphius, S., printer, Apiciana No. 6, facsimile of title, p. 263 Guégan, Bertrand, editor, p. 271, seq. Guinea Hen, {Rx} 239, cf. "Turkey Origin," by the author, Hotel Bulletin and The Nation's Chefs, for February and March, 1935, Chicago GULA, gluttony GUSTUS, taste; also appetizers and relishes and certain entrées of a meal, Hors d'oeuvres. Cf. CENA, {Rx} 174-77 H Habs, R., writer, p. 18 HAEDUS, HAEDINUS, kid, {Rx} 291-3, 355, seq. ---- SYRINGIATUS, {Rx} 360; ---- PARTHICUM, {Rx} 364; ---- TARPEIANUM, {Rx} 363; ---- LAUREATUM EX LACTE, {Rx} 365; ---- LASARATUM, {Rx} 496 HALEC, see ALEC HALIEUS, HALIEUTICUS, pertaining to fish; title of Book X, p. 356 Ham, fresh, p. 285, {Rx} 287-9 HAND-MILL, operated by Slaves, illustration, p. 60 HAPANTAMYNOS, {Rx} 497 Harcum, C. G., writer, see COQUUS Hard-skinned peaches, to keep, {Rx} 28 Hare, B. VIII, {Rx} 382, seq. ---- imitation, {Rx} 384; ---- braised, {Rx} 382-3; ---- different dressings, {Rx} 383; ---- Stuffed, {Rx} 384, 91; ---- white sauce for, {Rx} 385; ---- lights of, {Rx} 386-7; ---- liver, {Rx} 170; ---- in its own broth, {Rx} 388; ---- smoked Passenianus, {Rx} 389; ---- tidbits, kromeskis, {Rx} 390; ---- boiled, {Rx} 393; ---- spiced sauce, {Rx} 393;