Cookery and Dining in Imperial Rome

pudding, {Rx} 136; ---- apple, {Rx} 136 Rose wine, {Rx} 4-6 ROSMARINUS, rosemary Round sausage, {Rx} 65 Roux, {Rx} 172, see AMYLARE RUBELLIO, fish, {Rx} 447 RUBRA TESTA, red earthen pot RUMEX, sorrel, sour dock, monk's rhubarb, {Rx} 24 Rumohr, B., writer, pp. 3, 18 Rumpolt, Marx, cook, cf. Styrio RUTA, rue; ---- HORTENSIS, garden r.; ---- SYLVESTRIS, wild r.; ---- RUTATUS, prepared with r. Rue was very much esteemed because of its stimulating properties Rye, {Rx} 99 S SABUCO, see SAMBUCO SACCARUM, SACCHARUM, sugar; distillate from the joints of the bamboo or sugar cane, coming from India, hence called "Indian Salt." It was very scarce in ancient cookery. Honey was generally used in place of sugar. Only occasionally a shipment of sugar would arrive in Rome from India, supposed to have been cane sugar; otherwise cane and beet sugar was unknown in ancient times. Any kind of sweets, therefore, was considered a luxury SAL, salt. Laxative salt, {Rx} 29; "For many ills," _ibid._ Sala, George Augustus, writer, p. 38 SALACACCABIA, SALACATTABIA, "salt" food boiled in the "caccabus," {Rx} 125-7, 468-70 Salad, {Rx} 109-11; ---- dressing, {Rx} 112-3; Italian ---- {Rx} 122 Salcisse, {Rx} 41 SALINUM, salt cellar Salmasius, Codex of ----, see Apiciana, III SALPA, a sea-fish like stock-fish SALSAMENTUM IN PORCELLO, {Rx} 381 Salsicium, {Rx} 41 SALSUM, pickled or salt meat, especially bacon; {Rx} 10, 41, 147, 149, 150, 428, seq.; ---- CRUDUM, {Rx} 151, cf. petits salés Salt, laxative, {Rx} 29; "for many ills," _ibid._; ---- meat, to make sweet, {Rx} 12; ---- fish, {Rx} 144, seq., 427, seq.; ---- balls, {Rx} 145 SALVIA, SALVUS, sage SAMBUCUS, elder-tree, or e.-berry; {Rx} 135 Sanitary measures, see MAPPA SAPA, new wine boiled down SAPOR, taste, savor, relish; ---- ROSELLINUS, rose extract, prepared rose flavor SARCOPTES, title of Book II SARDA, SARDELLA, small fish, sardine, anchovy, {Rx} 146, 419, 420, 480; ---- CONDITAE, {Rx} 480; SARDAM FARSILEM, {Rx} 419; ---- Sardine omelette, {Rx} 146 Sarinus, Pompeiian innkeeper, p. 7 SARTAGO, frying pan, flat and round or oblong, of bronze or of iron; some were equipped with hinged handles, to facilitate