Cookery and Dining in Imperial Rome

---- sumptuous style, {Rx} 394; ---- spiced, {Rx} 395 Haricot of lamb, {Rx} 355 HARPAGO, a meat hook for taking boiled meat out of the pot, with five or more prongs; hence "harpoon." Cf. FURCA "Haut-goût" in birds, to overcome it, {Rx} 229-30 Headcheese, {Rx} 125 Heathcock, {Rx} 218, seq. HELENIUM, plant similar to thyme(?); the herb elecampane or starwort Heliogabalus, emperor, p. 11 HEMINA, a measure, about half a pint Henry VIII, of England, edict on kitchens, p. 156 HERBAE RUSTICAE, {Rx} 107 Herbs, pot herbs, to keep, {Rx} 25 Hildesheim Treasure, found in 1868, a great collection of Roman silverware, now in the Kaiser Friedrich Museum, Berlin, our illustrations show a number of these pieces, p. 43 Hip, dog-briar, {Rx} 171 HIRCOSIS AVIBUS, DE, {Rx} 229-30 Hirpinus, Fluvius, Roman, {Rx} 323, 396, who raised animals for the table HISPANUM, see Oleum HOEDUS, see HAEDUS HOLERA, pot herbs, {Rx} 25, 66; also OLERA and HOLISERA, from HOLUS HOLUS, OLUS, kitchen vegetables, particularly cabbage, {Rx} 99 Home-made sweets, {Rx} 294 Honey cakes, {Rx} 16 Honey Refresher, {Rx} 2; ---- cake, {Rx} 16; ---- to renew spoiled, {Rx} 17; testing quality of, {Rx} 18; ---- pap, {Rx} 181; see also Chap. XIII, Book VII Horace, writer, pp. 3, 4, 273, {Rx} 455 HORDEUM, barley Horned fish, {Rx} 442 Hors d'oeuvres, {Rx} 174; cf. GUSTUS HORTULANUS, gardener, Hortolanus, pork, {Rx} 378 Horseradish, {Rx} 102 House of the Oven in Pompeii, illustration, p. 2 Humelbergius, Gabriel, editor, {Rx} 307; title page of his 1542 edition, p. 265 Hunter style, {Rx} 263 HYDROGARATA, foods, sauces prepared with GARUM (which see) and water, {Rx} 172 HYDROMELI, rain water and honey boiled down one third HYPOTRIMA, --IMMA, a liquid dish, soup, sauce, ragout, composed of many spiced things, {Rx} 35 HYSITIUM, ISICIUM, a mince, a hash, a sausage, forcemeat, croquette, {Rx} 41-56. The term "croquette" used by Gollmer does not fully cover H.; some indeed, resemble modern croquettes and kromeskis very closely. The ancients, having no table forks and only a few knives (which were for the servants' use in carving) were fond of such preparations