Cookery and Dining in Imperial Rome

Soups, {Rx} 178, seq. Sow's womb, matrix, udder, belly, {Rx} 59, 172, 251-8 Soyer, Alexis, chef, 35 Sparrow, see PASSER Spätzli, {Rx} 247 Spelt, {Rx} 58-9 Spengler, O., writer, p. 17 SPICA, a "spike," ear of corn, top of plants, the plant spikenard, SPICA NARDI Spiced Fruit, {Rx} 177 Spices, Summary of, pp. 234-5; spicing, ancient and modern, {Rx} 15, 276-77, 385, seq. Spiny lobster, {Rx} 54, 485 Spoiling, to prevent food from--see Book I, and Preserving, to prevent birds from spoiling, {Rx} 229-30, 233 SPONDYLIUM, --ION, a kind of plant, cow-parsnip, or all-heal. Also called SPHONDYLIUM and FONDULUM. It is quite evident that this term is very easily confused with the foregoing, a mistake, which was made by Humelbergius and upheld by Lister and others. For comparison see {Rx} 46, 115-21, 183, 309, 431 SPONDYLUS, the muscular part of an oyster or other shellfish, scallop, for instance; also a species of bivalves, perhaps the scallop, {Rx} 46 SPONGIOLA, rose gall, also the roots of asparagus, clottered and grown close together SPONGIOLUS, fungus growing in the meadows, a mushroom, cf. SPONDYLIUM and notes pertaining thereto Sprats, {Rx} 138-9 Sprouts, cabbage ----, {Rx} 89-92 Squab, {Rx} 218-27, cf. Pipio Squash, {Rx} 73-80 Squill, {Rx} 485 Squirrel, {Rx} 396 Stag, {Rx} 339-45 Starch, in forcemeats, sausage, etc., {Rx} 50 Starr, Frederick, see introduction STATERAE, steelyards for measuring Sternajolo, writer, Apiciana, No. 28, p. 273 Stewed Lacertus, {Rx} 152; ---- meats, p. 285, {Rx} 356, seq. Stewpots, illustrated, pp. 183, 209, 223, 235 String beans and chick-peas, {Rx} 209 STRUTHIO, ostrich, {Rx} 210-11 Studemund, W., writer, p. 19 Stuffed pumpkin fritters, {Rx} 176; ---- chicken or pig, {Rx} 199; ---- boned kid or lamb, {Rx} 360 STURNUS, a starling, stare; Platina condemns its meat as unfit, likewise that of the blackbird (cf. MERULA); he pronounces their flesh to be "devilish." "STURNI, QUOS VULGO DIABOLICAM CARNEM HABERE DICIMUS." Yet three-hundred years later, French authorities recommend this sort of food. Viger, La Nouvelle Maison Rustique, Paris, 1798, Vol. iii, p. 613, tells how to catch and fatten STURNI. "After a month [of forced feeding] they