Book VI
, {Rx} 210-227; treatment of strong-smelling ---- {Rx} 229, 230
BLITUM, a pot herb, the arrack or orage, also spinach, according to some interpreters
Boar, wild, {Rx} 329-38, p. 314
Boiled Dinners, {Rx} 125
BOLETAR, a dish for mushrooms, {Rx} 183
BOLETUS, mushroom, {Rx} 309-14
Bordelaise, {Rx} 351
Borrichius, Olaus, p. 268
BOTELLUS, (dim. of BOTULUS) small sausage, {Rx} 60. BOTULUS, a sausage, meat pudding, black pudding, {Rx} 60, 61, 172
BOUILLABAISSE, a fish stew of Marseilles, {Rx} 431, 481
Bouquet garni, {Rx} 138
BOVES, Beef cattle; cf. BUBULA
Bowls for mixing wine, etc., see Crater ---- for fruit or dessert, illustration, p. 61
Brain Sausage, {Rx} 45 ---- Custard, {Rx} 128 ---- and bacon, {Rx} 148 ---- and chicken with peas, {Rx} 198
Brandt, Edward, Editor, Commentator, {Rx} 29, 170, p. 273
BRASSICA, cabbage, kale; ---- CAMPESTRA, turnip; ---- OLERACEA, cabbage and kale; ---- MARINA, sea kale (?)
Bread, Alexandrine, {Rx} 126; Picentian ----, {Rx} 125. The methods of grinding flour and baking is illustrated with our illustrations of the Casa di Forno of Pompeii and the Slaves grinding flour, which see, pp. 142, 149. Apicius has no directions for baking, an art that was as highly developed in his days as was cookery
BREVIS PIMENTORUM, facsimile, p. 234
Brissonius, writer, quoting Lambecius, {Rx} 376
Broiler and Stove, illustration, p. 182
Broth, see LIQUAMEN; Barley ----, {Rx} 172, 200, 201 ---- How to redeem a spoiled, {Rx} 9
BUBULA, Beef, flesh of oxen, p. 30, {Rx} 351, 352
BUBULUS CASEUS, cow's cheese
BUCCA, BUCCEA, mouth, cheek; also a bite, a morsel, a mouth-full; Fr. BOUCHÉE; BUCELLA (dim.) a small bite, a dainty bit, delicate morsel; hence probably, Ger. "Buss'l" a little kiss and "busseln," to spoon, to kiss, in the Southern German dialect
BUCCELLATUM, a biscuit, Zwieback, soldier's bread, hard tack
BULBUS, a bulbous root, a bulb, onion, {Rx} 285, 304-8
BULBI FRICTI, {Rx} 308
BULLIRE, to boil; Fr. BOUILLIR
BUTYRUM, butter. Was little used in ancient households, except for cosmetics. Cows were expensive, climate and sanitary conditions interfered with its use in the Southern kitchen. The Latin butyrum is said to derive from the German Butter
C
CABBAGE, {Rx} 87-92, 103; p. 188 Bavarian, {Rx} 87 Ingenious way of cooking, {Rx} 88 Chartreuse, {Rx} 469
CACABUS, CACCABUS, a cook pot, marmite; see OLLA. Illustrations, pp. 183, 209, 223, 235. Hence: CACCABINA, dish cooked in a caccabus. See also SALACACCABIA, {Rx} 468. I Exc. 470
CAELIUS, see Coelius
CAEPA, CEPA, onion; ---- ARIDA, fresh onion; ---- ROTUNDA, round onion; ---- SICCA, dry o.; ---- ASCALONICA, young o. "scallion;" ---- PALLACANA or PALLICANA, a shallot, a special Roman variety
Calamary, cuttlefish, {Rx} 405, p. 343
CALAMENTHUM, cress, watercress
CALLUM, CALLUS (---- PORCINUM) tough skin, bacon skin, cracklings. {Rx} 9, 251, 255
CAMERINUM, town in Umbria, {Rx} 3, where Vermouth was made
CAMMARUS MARINUS, a kind of crab-fish, {Rx} 43
CANABINUM, CANNABINUM, hemp, hempen
CANCER, crab
Canning, {Rx} 23-24
CANTHARUS, illustrations, p. 231; p. 274
CAPON, {Rx} 166, 249; CAPONUM TESTICULI, {Rx} 166
CAPPAR, caper
CAPPARA, purslane, portulaca
CAPPARUS, CARABUS, {Rx} 397
CAPRA, she-goat, also mountain goat, chamois; Ger. GEMSE; {Rx} 346-8
Caramel coloring, {Rx} 55, 73, 119, 124, 146
CARDAMOMUM, cardamom, aromatic seed
CARDAMUM, nasturtium, cress
Cardoons, {Rx} 112-4
CARDUS, CARDUUS, cardoon, edible thistle, {Rx} 112-3
Carême, Antonin, The most talented French cook of the post-revolution period; his chartreuses compared, {Rx} 186, p. 35
CARENUM, CAROENUM, wine or must boiled down one third of its volume to keep it. {Rx} 35
CAREUM, CARUM, Carraway
CARICA (---- FICUS) a dried fig from Caria, a reduction made of the fig wine was used for coloring sauce, similar to our caramel color, which see
CARIOTA, CARYOTA, a kind of large date, figdate; also a wine, a date wine; {Rx} 35
CARO, flesh of animals, {Rx} 10; ---- SALSA, pickled meat
CAROTA, CAROETA, carrot; {Rx} 121-3
Carthusian monks, inventors of the CHARTREUSE, {Rx} 68, see also Carême
CARTILAGO, gristle, tendon, cartilage
CARYOPHYLLUS, clove
Casa di Forno, Pompeii, "House of the Oven," illustration, p. 2
CASEUS, cheese; {Rx} 125, 303; ---- BUBULUS, cow's cheese; ---- VESTINUS, {Rx} 126
CASTANEA, chestnut, {Rx} 183 seq.
Catesby, writer, {Rx} 322
Catfish, {Rx} 426
CATTABIA, see Salacaccabia
Caul Sausage, Kromeski, {Rx} 45
CAULICULOS, {Rx} 87-92; also Col-- cul-- and coliclus
Cauliflower, {Rx} 87
Caviare, see STYRIO
Celery, {Rx} 104
Celsinus, a Roman, {Rx} 376-7
CENA, COENA, a meal, a repast; CENULA, a light luncheon; ---- RECTA, a "regular" meal, a formal dinner, usually consisting of GUSTUS, appetizers and light ENTRÉES, the CENA proper which is the PIÈCE DE RESISTANCE and the MENSÆ SECUNDAE, or desserts. The main dish was the CAPUT CENAE; the desserts were also called BELLARIA or MENSAE POMORUM, because they usually finished with fruit. Hence Horace's saying "AB OVO USQUE AD MALA" which freely translated and modernized means, "Everything from soup to nuts."
---- AUGURALIS, ---- PONTIFICALIS, ---- CAPITOLINA, ---- PERSICA, ----SYBARITICA, ---- CAMPANAE, ---- CEREALIS, ---- SALIARIS, ----TRIUMPHALIS, ---- POLINCTURA are all names for state dinners, official banquets, refined private parties each with its special significance which is hard to render properly into our language except by making a long story of it
---- PHILOSOPHICA, ---- PLATONICA, ---- LACONICA, ---- RUSTICA, ----CYNICA are all more or less skimpy affairs, while the ---- ICCI is that of a downright miser. ---- HECATES is a hectic meal, ----TERRESTRIS a vegetarian dinner, ---- DEUM, a home-cooked meal, and a ---- SATURNIA is one without imported dishes or delicacies, a national dinner
---- NOVENDIALIS is the feast given on the ninth day after the burial of a dead man when his ashes were scattered while yet warm and fresh. ---- DUBIA, {Rx} 139, is the "doubtful meal" which causes the conscientious physician Lister so much worry
The CENA, to be sure, was an evening meal, the PRANDIUM, a noon-day meal, a luncheon, any kind of meal; the JENTACULUM, a breakfast, an early luncheon; the MERENDA was a snack in the afternoon between the meals for those who had "earned" a bite
There are further CENAE, such as ---- DAPSILIS, ---- PELLOCIBILIS, ---- UNCTA, ---- EPULARIS, ---- REGALIS, all more or less generous affairs, and our list of classical and sonorous dinner names is by no means exhausted herewith. The variety of these names is the best proof of how seriously a meal was considered by the ancients, how much thought was devoted to its character and arrangements
CEPA, same as CAEPA, onion
CEPAEA, purslane, sea-purslane, portulaca
CEPUROS, Gr., gardener; title of