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Cookery and Dining in Imperial Rome by Apicius

Book IX

98 words  |  Chapter 22

{Illustration: WINE PITCHER, ELABORATELY DECORATED "Egg and bead" pattern on the rim. The upper end of handle takes the form of a goddess--Scylla, or Diana with two hounds--ending in acanthus leaves below the waist. On the curved back of handle is a long leaf; the lower attachment is in the form of a mask, ivy-crowned maenad (?). Ntl. Mus., Naples, 69171; Field M., 24048.} {Illustration: CACCABUS Stewpot, marmite, without a base, to fit into a hole of stove. The flat lid fits into the mouth of the pot. Found in Pompeii. Ntl. Mus., Naples, 74806; Field M., 24171.}
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Chapters

1. Chapter 1 2. INTRODUCTION BY PROF. FREDERICK STARR 3. INTRODUCTION xi 4. INTRODUCTION 5. BOOK I. THE CAREFUL EXPERIENCED COOK 6. Book II 7. BOOK II. MINCES 8. Book III 9. BOOK III. THE GARDENER 10. Book IV 11. BOOK IV. MISCELLANEA 12. Book V 13. BOOK V. LEGUMES 14. introduction of bread only as a food of the poor. It was 15. Book VI 16. BOOK VI. FOWL 17. Book VII 18. BOOK VII. SUMPTUOUS DISHES 19. Book VIII 20. BOOK VIII. QUADRUPEDS 21. 246. G.-V. Frontinianus. 22. Book IX 23. BOOK IX. SEAFOOD 24. Book X, judging from its recipes, phraseology and from 25. Book X 26. BOOK X. THE FISHERMAN [1] 27. 231. Index 11 leaves, unnumbered. This scarce book is described by

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