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Cookery and Dining in Imperial Rome by Apicius

Book X

113 words  |  Chapter 25

{Illustration: SHALLOW SAUCE PAN The plain bowl is molded, the fluted handle ends in a head of the young Hercules in a lion's skin, with the paws tied under the neck. This corresponds somewhat to our modern chafing dish pan both in size and in utility. This pan was used in connection with the plain thermospodium for the service of hot foods in the dining room. Ntl. Mus., Naples, 73438; Field M., 24032.} {Illustration: CACCABUS Stewpot, kettle, marmite. The cover fits over the mouth. The rings in which the bail plays are attached by rivets to a sort of collar encircling the neck of the pot. Ntl. Mus., Naples, 74775; Field M., 24173.}
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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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