The Project Gutenberg eBook of The Pantropheon, by A. Soyer.

SEEDS.
	Page
Mustard, its influence and qualities	46
Coriander, its properties	47
Lupin, fit for fattening cattle	47
VEGETABLES.
Method of preserving vegetables	51
Twelfth-Night cake	54
Haricots preserved	56
Apicius’s method of dressing cabbages	61
Dried cauliflowers	61
Beet, its medicinal qualities	62
Apicius, on stewing the beet	63
Beet-root as a salad	63
Mallows as a salad	64
How to keep asparagus several days	65
How to cook the gourd	66, 67
Turnips, how to dress	67
Carrots as a salad, and otherwise	68
Purslaine, its internal use	69
Sorrel, stewed	69
Method of rendering artichoke mild	71
Way of dressing	71
How to preserve them	71
Pompion, how to dress it; three recipes	72
Cucumber; four recipes	73
Apicius’s œnogarum	73
Lettuce, method of cultivation by Aristoxenus	74
How to dress lettuces	75
Endives, way of stewing them	76
Onions, stewed	76
Leeks, stewed	77
Radishes, how to preserve them	79
Horse-radish, its virtues	81
Garlic, its qualities	82
Parsley, stewed	82
Chervil, how used	84
Water-cress, its properties	85
PLANTS USED IN SEASONING.
Poppy, how used	86
Sow-thistle, good for rabbits	87
Rocket, good for removing freckles	87
Fennel, good for strengthening the sight	88
Dill, its qualities	88
Anise-seed, its properties	88
Hyssop, good for cutaneous eruptions	89
Wild marjoram, a most delicate condiment, &c.	89
Savory, its usefulness	89
Thyme, its culinary value	89
Wild thyme, efficacious, for the bite of serpents	89
Sweet marjoram, oil extracted from it	89
Pennyroyal, a digestive	90
Rue, a cure for the ear-ache	90
Mint, a preservative against curdling of milk	90
Assafœtida, chewed by the Persians and Indians	92
Ginger, an aperitive good for the scurvy and the chest	92
Wormwood, good for giddiness	93
STONE FRUIT.
Olive tree, preparation of its fruit	98
—— and qualities	99
Dates, their various uses	101
Peaches, how to preserve them	104
PIP FRUIT.
Quinces, how to preserve them	107
Pears, strengthening qualities	107
Lemons, method of preserving	110
Mulberry, a beneficent fruit, agreeable to the stomach, and digestible	116
SHELL FRUIT.
Almonds, how to dress them, and their various properties	117
Walnuts, considered astringent, stomachic, an antidote to poison, and digestible	119
Pistachios, good however dressed	121
Chesnuts, how to preserve	122
Pomegranate, preserving	123
REARING OF CATTLE.
Oxen, how to fatten them	128
Method of salting and preserving meat	131
THE PIG.
Hog à la Troyenne	136
Apician brine, for salting pork	138
Apician pork	138
Macedonian pork	138
Stuffed sucking pig	139
Aristoxenic ham	139
Lucullian ham	139
Ventre de truie à la Troyenne	139
Ditto à la Romaine	139
Fillet of pork à la Bœotienne	139
Tétines de truie à la Salienne	140
Ditto à la Flamine	140
Olympian pig’s liver	140
Capitolian pig’s liver	140
Campanian bacon	140
Quenelles of pig’s liver and brains	140
Lucanian sausages	140
Imperial sausages	141
THE OX.
Beef à l’Ibérienne	144
Stewed beef à la Sarmate	144
Dish of veal à la Syracusaine	144
Noix de veau à la Tarantaise	144
Cisalpine preserve	145
THE LAMB.
Lamb’s head à la Quirinale	147
Quarter of lamb à l’Esquilon	147
Palatine broil	147
Roast lamb à la Phrygienne	147
Lamb à la Trimalcion	147
THE KID.
Kid à la Trans-Tibérienne	149
Roast Kid à la Janiculum	149
Kid à la Tarpéienne	149
Kid à la Tivoli	149
Kid à la Mélisienne	149
POULTRY.
Capon à la Déliaque	155
THE HEN.
Poularde à la Viminale	156
THE CHICKEN.
Apician Macedonia of chicken	157
Parthian chicken	157
Numidian chicken	157
Chicken à la Frontonienne	157
Chicken à la Cœlienne	157
THE DUCK.
Ducks’ brains à l’Epicurienne	159
Apicius’s seasoning for wild duck	159
THE GOOSE.
Sejus’s seasoning	161
Apician seasoning for roast goose’s liver	161
Boiled goose à la Gauloise	161
THE PIGEON.
Roast pigeon, with Servilian seasoning	163
THE GUINEA HEN.
Guinea hen à la Numide	163
THE TURKEY HEN.
Turkey à l’Africaine	165
How to fatten turkey	165
Turkey’s eggs more delicate than hen’s eggs	166
How to preserve turkey	166
THE PEACOCK.
Peacock of Samos	167
EGGS.
MILK.
Hygeian qualities of milk	169
Asses’ milk, good in weak constitutions	169
Macédoine Germanique of milk	170
BUTTER.
Method of preserving butter	172
Method of preventing rancidity	172
CHEESE.
Salad of cheese, à la Bithynienne	174
Dish of Tromelian cheese	174
Cheese of Rouergue	174
EGGS.
Eggs à la Romaine	177
Hard eggs à l’Athénienne	177
Fried eggs à l’Epœnète	177
Egyptian egg pudding	177
Lesbian eggs aux roses	177
THE STAG.
Quarter of stag roast à l’Nêméenne	183
Shoulder of stag à l’Hortensius	183
Fillet of stag à la Persane	183
THE ROEBUCK.
Roebuck with spikenard	184
Roebuck aux prunes	184
Roebuck aux Amandes de Pin	184
THE DEER.
Deer à la Marcellus	185
THE WILD BOAR.
Wild boar à la Troyenne	185
Wild boar à la Pompée	187
Quarter of wild boar à la Thebaine	187
Fillet of wild boar à la Macédonienne	187
Wild boar’s liver à la Grecque	187
Wild boar’s head à la Cantabre	187
Green ham of wild boar à la Gauloise	187
ELEPHANT.
Elephant’s feet roasted	192
FEATHERED GAME.
Pheasant’s flesh, good for weak stomachs	195
Starling, a nourishing and light food	200
Fig-pecker, an exquisite bird	203
Ortolan, has the same reputation	203
Ostrich, fatted and salted	203
Ostrich’s eggs, enormous, how to cook them	204
Ostrich’s fat, used in the preparation of dishes; cures rheumatism and paralysis	204
Salangan’s nest, a delicious seasoning	205
Salangan’s nest, good for exhaustion and debile stomachs	205
Salangan’s nest, makes a fortifying pottage	206
Snipe, delicate savour of the fat	207
Snipe, how to find, when in perfection	207
Lark, its supposed property	207
The common lark, wholesome and delicate	237
FISH.
Caviar, how manufactured	217
Mullet, way of dressing	219
Lamprey, Italian method of cooking	223
Scarus, an epicurean dish	224
Conger-eel, how dressed	226
Eel, Apicius’s recipe	227
Pike, preserved	228
Carp, curious way of dressing	229
Eel-pout, how to dress the liver	229
Trout, dressed as the preceding	230
Gold-fish, how served	230
Whiting, manner of cooking	231
Cod-fish, how cooked by the Greeks	231
Perch, way of dressing	232
Scates, the eggs excellent for intermittent fever	233
Sepia, Apicius’s recipe	234
Swordfish, how dressed by the Greeks	234
Shad, way it is cooked	234
Rhombo, a delicate fish, how dressed	235
Mugil, how prepared	235
Loligo, how prepared	237
Sole, a nourishing and light food	237
Pilchard, way of cooking	238
Loach, how dressed	238
Gudgeons, how dressed	239
Herring, methods of preserving	240
Anchovy, how salted and how dressed	241
Emphractum stew	242
Oysters, how dressed at Rome	243
Oysters, how preserved	244
Sea-hedgehog, way of cooking	245
Mussel, how dressed	245
Tortoise, the blood supposed to cure diseases of the eyes, how dressed	246
Sea crayfish, Roman way of dressing	247
Lobster, how cooked	248
River crayfish, how dressed and preserved	248
Crab sausages	248
Frogs, how dressed	249
Preserving of fish	251
SAUCE AND SEASONING.
Sauce à la Cameline	258
Tence sauce	258
Brine, how made	269
Digestive salt, how made	269
Garum, various recipes	270 & 271
Digestive garum (Apicius)	272
Wonderful seasoning of Apicius	274
Oxyporon seasoning	274
Honey, its medicinal properties	276
Cinnamon, its medicinal properties	276
Greek and Roman pickles	278
Truffles, Apicius’s method of preparing	280
Syrup of truffles, how made	280
Truffles, medicinal quality	281
Truffles, how to preserve	281
The Emperor Verus’s pie, how made	287
Cato’s cake, how made	287
Ancient pie, the placenta, how made	287
Globi, method of making	288
Apicius’s globi, three recipes	289
Original pastry, its progress, how made	291
Darioles, how composed	292
Curious tarts	292
WATER.
Aristotle’s method of obtaining ice	295
BEVERAGES.
Zythum and Curmi, how composed	299
Strong ale, how to make a hogshead	302
Bracket, way of making	303
Ptisana, recipe	304
Oxycratus, do.	304
Sicera, made of grain, honey, or fruit	304
Hydromel, method of making it	304
Hydromelon, how composed	305
Hydrorosatum, simple addition to the preceding	305
Apomeli, simple recipe	305
Omphacomeli, ingenious mixture	305
Myrtites, aromatic drink	305
Date wine, how made	305
Artificial wines	305
Nero’s refreshing water	305
TEA.
Various teas, how manufactured	306
COFFEE.
Various qualities of coffee	310
Coffee, made with roasted rye	311
Coffee, with chicory	311
Coffee, made with lupin	311
Coffee, its medicinal properties	311
Coffee, its physical effects	312
CHOCOLATE.
Various kinds of cocoa	313
Chocolate, how manufactured	313
Chiapa, perfumed chocolate	314
Chocolate, its properties	314
WINE.
Grapes, way of preserving fresh	325
Wine, method of making	325
Piquette, simple way of obtaining it	326
Carenum, how obtained	326
Defrutum, how obtained	326
Sapa, how obtained	326
Wine, how to preserve it	326
Preparation of dolia for wine	327
Wine, how to fine it	327
Athenæus’s opinion of old wine	329
Difference of properties between white and red wines	329
Process of preparation for Chios wine	330
Passum wine	320
Dulce wine	330
Mulsum wine	331
Anisites wine	331
Rosatum wine, Apicius’s recipe	331
Violatum wine	331
Myrrhinum wine	331
LIQUEUR WINE.
Various composition of liqueurs, herbs employed	333
Liqueur wine for Greek and Roman ladies	333
Wormwood wine, how made, its properties	334
Bitter liqueurs, how obtained	334
Myrtle wine, its properties	334
Adynamon wine, its properties	335
Œnanthinum wine	335
Burgundy and Champagne wines	336
Ypocras, how composed	338
Clarey, how composed	338
REPASTS. ROMAN SUPPER.
Fly dishes, or dormice, what they consist of	390
Champignon and egg sausages, how made	390
Grasshoppers, how prepared and cooked	390

TABLE OF RECIPES OF Ancient Cookery, and for the making of various Dishes.

TABLE OF RECIPES

OF

Ancient Cookery, and for the making of various Dishes.