Book II

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