Cookery and Dining in Imperial Rome

di Forno. See p. 2 ---- destroyed, p. 3, seq. ---- Wine Room, illustration, p. 124 Pompeii, city, description of, see Review. Innkeeper at ---- advertising ham, {Rx} 287; objects, table ware, etc., found at P., see list of illustrations POMUM, fruit of any tree, as apples, pears, peaches, cherries, figs, dates, nuts, also mulberries and truffles. Cf. MALUM, p. 370 PONTUS, Black Sea Region PORCA, PORCUS, female and male swine; PORCELLUS, PORCELLINUS, young s., pig, {Rx} 336-81, 488-94; ---- PORCELLUM FARSILEM, {Rx} 366, 367; ---- ASSUM, {Rx} 369; ---- ELIXUM, {Rx} 368; ---- APICIANUM, {Rx} 370; ---- VITELLIANUM, {Rx} 371; ---- LAUREATUM, {Rx} 373; ---- FRONTINIANUM, {Rx} 374; ---- CELSINIANUM, {Rx} 376, 377; ---- HORTULANUM, {Rx} 378; ---- ELIXUM IUS FRIGIDUM, {Rx} 379; ---- TRAIANUM, {Rx} 380; ---- CORIANDRATUM, {Rx} 488; ---- FLACCIANUM, {Rx} 372; ---- OENOCOCTUM, {Rx} 489; ---- EO IURE, {Rx} 490; ---- THYMO SPARSUM, {Rx} 491; OXYZOMUM, {Rx} 492; ---- LASARATUM, {Rx} 493; ---- IUSCELLATUM, {Rx} 494; ---- ASSUM TRACTOMELINUM, {Rx} 369; ---- LACTE PASTUM, {Rx} 370; ---- IN PORCELLO LACTANTE, {Rx} 381 Pork, p. 285; ---- and onions à la Lucretius, {Rx} 151; ---- skin, cracklings, {Rx} 251-55; ---- udder, {Rx} 251; ---- tenderloin, {Rx} 251-255; ---- tails and feet, {Rx} 251; ---- fig-fed, {Rx} 259; ---- cutlets, Hunter Style, {Rx} 263; ---- paunch, {Rx} 285; ---- loin and kidneys, {Rx} 286; ---- shoulder, {Rx} 287-88; ---- fresh ham, {Rx} 289; ---- bacon, {Rx} 290; ---- Salt ---- {Rx} 290; ---- forcemeat, {Rx} 366 Porker, The ----'s Last Will and Testament, {Rx} 376 Porridge, Books IV, V, {Rx} 172, 178; ---- and wine sauce, {Rx} 179; ---- another, {Rx} 180 PORRUM, --US, leek, {Rx} 93, 96; "SECTILE ----"--Martial PORTULACA, PORCILACA, purslane POSCA, originally water and vinegar or lemon juice. It became an acid drink of several variations, made with wine, fruit juice, eggs and water Pot Roast, {Rx} 270 Potherbs, to keep, {Rx} 25, 188, see OLUS Potted Entrées, {Rx} 54 POTUS, drink PRAECOQUO, --OCTUS, --OCIA, "cooked beforehand," also ripened too early, but the present kitchen term is "blanching," or "parboiling." Cf. PRAEDURO PRAEDURO, to