Book X

; ---- boiled, {Rx} 432, 4, 5, 6, 455; ---- fried, herb sauce, {Rx} 433; ---- to preserve fried fish, {Rx} 13; ---- with cold dressing, {Rx} 486; ---- baked, {Rx} 476-7; ---- balls in wine sauce, {Rx} 145, 164; ---- fond, {Rx} 155; a dish of any kind of ----, {Rx} 149, 150, 156; ---- au gratin, {Rx} 143; ---- loaf, {Rx} 429; ---- liver pudding, {Rx} 429; ---- pickled, spiced, marinated, {Rx} 480; ---- oysters and eggs, {Rx} 157; ---- salt, any style, {Rx} 430, 431; ---- stew, {Rx} 153, 432; ---- sauce, acid, {Rx} 38-9

FISKE BOLLER, {Rx} 145, 41, seq.

Flaccus, a Roman, {Rx} 372

Flamingo, {Rx} 220, 231-2

Flavors and spices, often referred to, especially in text; instances of careful flavoring, {Rx} 15, 276-77. Flavoring with faggots, {Rx} 385, seq.

Florence Mss. Apiciana VI, VII, VIII, IX

FLORES SAMBUCI, elder blossoms

Fluvius Hirpinus, Roman, {Rx} 323, 396; a man interested in raising snails, dormice, etc., for the table

FOCUS, hearth, range; unusually built of brick, on which the CRATICULA stood. Cf. illustrations, p. 182

FOLIUM, leaf, aromatic leaves such as laurel, etc. ---- NARDI, several kinds, nard leaf. The Indian nard furnishes nard oil, the Italian lavender

FONDULI, see SPHONDULI, {Rx} 114, 121

Food adulterations, pp. 33, 34

Food disguising and adulteration, p. 33, {Rx} 6, 7, 134, 147; ---- displayed in Pompeii, p. 7

Forcemeats, {Rx} 42, 172

Fowl, p. 265; a dish of, {Rx} 470; ---- and livers, {Rx} 174; various dishes and sauce, {Rx} 218, seq. Picking ----, {Rx} 233; Removing disagreeable odors from ----, {Rx} 229-30

French Dressing, {Rx} 112

French Toast, {Rx} 296

FRETALE, FRIXORIUM, FRICTORIUM, frying pan, illustrations, pp. 355, 366; cf. SARTAGO

FRICTELLA, fritter; "A FRICTO DICI NULLA RATIO OBSTAT"--Platina. Ger. "Frikadellen" for meat balls fried in the pan. "De OFFELLIS, QUAS VEL FRICTELLAS LICET APPELLARE"--Platina

FRICTORIUM, FRIXORIUM, same as FRETALE, frying pan

FRISILIS, FRICTILIS, FUSILIS, {Rx} 131

FRITTO MISTO (It.), {Rx} 46

Friture, (Fr.) frying fat, {Rx} 42, seq.

FRIXUS, roast, fried, also dried or parched, term which causes some confusion in the several editions

Frontispice, 2nd Lister Edition, illustration, p. 156

Fronto, a Roman, {Rx} 246, 374

FRUGES, farinaceous dishes

Fruit dishes, {Rx} 64, 72; Fruits, p. 210; ---- dried, Summary, p. 370 ---- Bowl illustration, pp. 61, 125

FRUMENTUM, grain, wheat or barley

Frying, {Rx} 42, seq.

Frying pans, illustrated, cf. FRETALE and SARTAGO

Fulda Ms., cf. Apiciana

FUNGUS, mushroom; --ULUS, small m.; see BOLETUS ---- FARNEI, {Rx} 309, seq.

FURCA, a two-pronged fork; --ULA, --ILLA (dim.) a small fork. FUSCINA, --ULA, a three-pronged fork. Cf. "Forks and Fingerbowls as Milestones in Human Progress," by the author, Hotel Bulletin and The Nation's Chefs, Chicago, Aug., 1933, pp. 84-87

FURNUS, oven, bake oven. See illustration, p. 2

G

Galen, writer, {Rx} 396, 410

GALLINA, hen; --ULA, little hen; --ARIUS, poulterer

GALLUS, cock

Game of all kinds, sauce for, {Rx} 349 ---- birds, {Rx} 218, seq.

GANONAS CRUDAS, fish, {Rx} 153

GARATUM, prepared with GARUM, which see

Gardener, The--Title of