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
INDEX.
.....Page
Abacus, sideboard, 264
Abderites, give up their soil to frogs, 249
Ablution, 382, 388
Ablutions, before supper, 372
Acerræ, vases for perfumes, 389
Acetabulum, vinegar cruet, 264
Acetaria, pickles of the ancients, 64
Achilles turned the spit, 253
Acorns, a primitive food, 23
“ eaten by the Spaniards, 24
“ a substitute for wheat, 24
Acratism, breakfast, 342
Acrobats, known to the ancients, 395
Adephagia, the goddess of good cheer, 256
Adrian’s regulations respecting cattle, 127
Adversitores, Roman footmen, 377
Adynamon wine, 334
Æsopus’ dish of singing birds, 193
Agapæ, love feasts, 346
Agricultural Society of England (the Royal), 16, 410
“ trophy, 411
Agriculture, 9
“ its origin, 9
“ developed the industry of the Jews, 11
“ very ancient in Egypt, 12
“ highly respected by the Roman Senate, 13
“ first treatise on, 16
“ honours paid to, 16
“ protected by Charles IX. of France, 18
Aï wine, 337
Albanum wine, 329
Albert, banquets offered to H. R. H. Prince, 403
Alcibiades’ banquet, 355
Ale, its ancient reputation, 301
“ its curative properties, 301
“ how it was made in England, 302
Ale, its price under Edward II., 302
Alec, a kind of brine, 240, 271
Alexander the Great discovered the eschalot, 82
“ was fond of apples, 108
“ an admirer of peacocks, 166
“ his magnificent banquet, 357
“ his silver arm-chairs, 372
Alfred the Great a renowned hunter, 181
Alisander, a valuable remedy, 91
Almond tree, 117
“ a native of Paphlagonia, 117
“ highly valued in the East, 117
“ how to augment its fertility, 117
Almonds, Apician preparation of, 117
“ eaten before drinking, 117
“ oil extracted from, 117
“ paste obtained from, 118
“ their various uses, 118
Alose sauce, 258
Alphonso of Castile, his repugnance to garlic, 81
Amalthæa, the goat, 23
Amboise (George d’), Archbishop of Rouen, 172
Ambrosia, the food of the gods, 23
Amphis, despised horse-radishes, 80
Amphoræ, vases used for wine, 328, 390
Ampulla, a crystal bottle, 296
Amusements of the guests, 383
Anacreon sung parsley, 83
Anaphe, an island desolated by hares, 188
Anchovies, 240
“ how preserved, 240
“ supplied a kind of garum, 240, 270
“ how cooked, 241
Andalusia, renowned for its olives, 98
Anecdote, severity of Pygmalion, 125
“ the eggs of Petronius, 201
Angel-fish, its size, 237
Anglo-Saxons, devoted to agriculture, 17
Anglo-Saxons, their rural occupations, 17
“ their culinary utensils, 346
Animal food added to vegetables, 123
“ when first introduced, 124
Animals, 133
Anise-seed, extolled by Pythagoras, 88
“ recommended by Pliny, 88
Anisites wine, 331
Anna Perenna, a protectress of flocks, 128
Antecœna, first course, 390
Antidote of Mithridates, 119
Antiphanus, a patron of quails, 197
Antony was fond of fishing, 250
“ his liberality towards a cook, 256
Apician pork, 138
Apicii, the three, 200
Apicius, he killed himself, 51
“ his gastronomic treatise, 200
“ his prize for a new brine, 213
“ his voyage to Africa, 247
“ his cakes, 289
Apollo was an ichthyophagist, 210
Apomeli, a kind of beverage, 305
Appetite, its three degrees, 255
Appius Claudius’ aqueduct, 295
Apple tree in Greece, 108
“ seldom mentioned in Holy Writ, 108
“ cultivated by the Latins, 109
“ introduced into Gaul, 109
Apples, named after eminent personages, 109
Apricot tree, 103
Apricots, their price in Rome, 103
“ how prepared, 104
Apronian cherry, 103
Apronianus, his decree respecting the Roman butchers, 130
Aqueducts of Rome, 294
Archestrates, his culinary meditations, 254
Archimagirus, chief cook, 256, 260
Argonauts, they discovered the pheasant, 194
Aristœus, the inventor of oil mills, 97
“ “ of cheese, 173
“ discovered honey, 273
Aristocracy of England, its munificent hospitality, 384
Aristoxenic ham, 139
Aristoxenus, his lettuces, 74
Armeniaca, apricot tree, 103
Artemidorus, regulated the culinary language, 254
Artichoke, known to the ancients, 70
“ despised by Galen, 70
“ sung by Columella, 70
Artichoke, forgotten during a long period, 70
“ their preparation, 71
“ how to render them mild, 71
“ how preserved, 71
“ when introduced into England, 52
Artificial dishes, 260
“ wines, 305
Artocreas, a kind of pie, 265, 286
Artolaganos, a kind of bread, 32
Artoplites, 38
Artopticius panis, 38
Arvales brothers, instituted by Romulus, 13
Asafœtida, esteemed by the ancients, 91
“ extraction of its resin, 92
Ascalon, the native place of eschalots, 82
Asparagus, 84
“ brought from Asia; grown at Ravenna, 65
“ Roman; their size; how prepared, 65
“ boiled; how preserved; hurtful to the sight, 65
“ when introduced into England, 52
“ wine, 333
Ass, its flesh forbidden to the Jews; patronised by Mecænas, 150
Asses used in Roman mills, 26
“ milk beneficial to Francis I., 169
“ “ cheese obtained from it, 173
Astrologicus panis, a sort of bread, 38
Astydamas, a great eater, 339
Athelstan, a promoter of the art of venery, 181
Athenæus praises the Damascus plum, 105
Athenians, their epicurism, 126
Athletæ, fed on figs, 113
Atriensis, hall-keeper, 376
Atrium, hall, 376
Attalus fond of gardening, 59
Attica, its pomegranates, 122
Augurs, their banquet, 357
Augustus, cured by lettuces, 75
“ was fond of cheese, 174
“ his sumptuary regulations, 347
Autopyron, a coarse bread, 37
Aveline, filbert, 120
Avena, vats, 20
Aviaries for thrushes, 198
“ Varro’s, 198
Aymar’s table of massive gold, 370
Azumos, a sort of bread, 32
Babylon, her celebrated gardens, 59
Bacchus, protector of the grapes; ripened the figs, 95
“ kills a goat, 124
“ the same as Osiris; cultivated the vine, 322
“ worshipped by the Romans, 324
Bacon, a substitute for oil, 100
“ was sold in public-houses, 138
Bailli de Suffren, a witty epicure, 343
Bain Marie of the ancients, 262
Bakehouses in Rome, 34
Baker, of King Pharaoh, 31
“ Greek bakers, 32
“ in Rome, 34, 35
“ submitted to certain regulations, 35
“ under the Norman kings, 38, 39
“ in France; how they were admitted at Paris, 39
Bancs, benches, 374
Banquet of Geta, 126
“ of Caranus, 155
“ of Charles VI., 259
“ of Alexander the Great, 357
“ etymology, 374
“ offered to Napoleon; to the allied sovereigns, 407
“ to H. M. Queen Victoria, 408
“ on the occasion of the baptism of Prince Albert Duncan, 412
Banquets of the ancients, 345
“ of William the Conqueror, 352
“ of the Hebrews, 354
“ in the Temples, 355
“ triumphal, 357
“ modern, 401, 407, 408
“ conducive to the prosperity of nations, 402
“ offered to H. R. H. Prince Albert, 403
“ given by the Reform Club, 408
Barbarossa’s pike, 228
Barbers in Rome, 387
Bardakes, cooling vases, 297
Barley, an ignominious food, 20
“ a symbol of fertility, 41
“ gruel, 41, 42
“ water, 42, 304
Basque fishermen, 231
Baths in Rome, 387
Bean, a dismal food; offered to Apollo; served on good tables, 53
“ Egyptian; Greek; royalty of the bean, 54
Beaune wine, 336
Beccafico, 201, 203
Beef, 143
“ à l’Ibérienne; à la Sarmate, 144
Beer, an ancient beverage, 299
“ a substitute for wine, 300
Bees, under the protection of Mellona, 273
Beet, etymology, 62
“ preparation, 62, 63
“ preservation, 63
“ a vermifuge, 62
Belisarius, his watermills on the Tiber, 28
Bellaria, dessert, 394
Bellay, Bishop of Mans (Du), 24
Berlanda, disinherited by her father (St.), 374
Beuchlingen (Countess of), fond of eel-pouts, 229
Beuckels, the Dutch fisherman, 239
Beverages, of which water is the foundation, 299
Biclinium, 372
Bill of Fare, 264, 404, 405, 409
“ of an English dinner in the 15th century, 362
Birds, when served, 193
“ a dish of 7,000 birds, 207
“ mixed with garlands of flowers, 394, 395
Birds’-nests, various opinions; described by Poivre, 205
“ substantial food; of two sorts, 206
Bittern, 198
Black pudding, 138
“ sauce of Lacedæmon, 252
Blackbirds, dear to the Roman epicures; medicinal properties;
imprisoned by Louis XI, 199
Blé, wheat, 19
Blit, its insipidity, 68
Bœotia, produced excellent pomegranates, 122
“ renowned for its ducks, 158
Bœuf-gras, a fatted ox, 145
Bold appetite, 255
Boleti, mushrooms, 283
Bon Chrétien pear, 107
Books placed in the dining-room, 364
Bordeaux, its oysters, 244
Botargo, a preparation from the eggs of mullets, 220
Bourbon coffee, 310
Bourriche of oysters, 242
Bouturon, butter, 171
Brahmin women, worship a cow, 145
Braket, a beverage for the lower classes, 303
Bramble of Ida, 115
Braziers of the ancients, 365
Bread, how made in the East, 30
“ without leaven, 31
“ of Athens; of Megara, 32
“ various kinds in Greece, 32, 33
“ baking, 33
“ of the athletæ, 37
“ soaked in vinegar, 278
“ carried round the tables, 392
Breakfast of Galba, 257
“ of the Romans; of the Greeks, 342
“ first meal, 344, 349
Brill, 237
Brine, used to preserve cheese, 174
“ from the blood of mackerel, 213
“ served at table, 268
“ brought from Dalmatia, 269
Britons, paid little attention to agriculture, 16
“ their frugality, 17
“ abstained from the hare, 188
“ “ from fish, 214
Brocoli, esteemed by connoisseurs; how prepared, 69
Brouet, a German dish, 258
Bubona, the goddess of oxen, 128
Buccellatum, biscuit, 37
Buffets of the Romans, 364
“ in the middle ages, 365
Buffon and the truffles, 279
Buffoons, 382
Buhl work, valued by the ancients, 369
Bun, its probable origin (Cross), 290
Buphonic feast, 125
Burgundy wine, 336
Bustard, 206
Butchers in Greece; in Rome; their patron, 129
“ corporations; regulations, 130, 131
Butter, a substitute for oil, 100
“ known in the East, 170
“ its manipulation; used for pastry; served instead
of oil; the food of the barbarians; a remedy, 171
“ how to obtain it instantly; how to attenuate its
rancidity; its preservation; burned in lamps, 172
“ fried or roasted, 258
“ regulations for its sale, 172
“ Tower, the, 172
Butts, of the ancients, 327
Cabbage, cured all diseases, 50
“ various preparations; brought into Gaul; how preserved, 61
Cacabaceus panis, a kind of bread, 38
Cadmus, the culinary tutor of a king, 253
Cæsar, served with bad oil, 99
“ sumptuary regulations, 347
Cake, devoured by an ox, 125
Cakes of the ancients, 285
Caligula, made his own apotheosis, 165
“ his expedition against Britain, 241
Calves, how fed, 143
Cambis devoured his wife, 339
Camels’-milk cheese, 173
“ flesh, 190
Cameline sauce, 257
Campanian bacon, 140
“ wines, 333
Canard, a French, 158
Candelabra, 389
Cantabria, renowned for hams, 137
Cantibaris, his stupendous gluttony, 340
Capers, left to the people; how prepared, 91
Capitolian pig’s liver, 140
Capon, first introduced, 154
“ à la déliaque, 155
Cappadocians, venerated water, 293
Capreæ, excesses of, 126
Capsarii, attendants in the Roman baths, 387
Caracas cocoa, 313
Caranus, a Greek epicure; his wedding repast, 155, 186
Carenum, cooked wine, 326
Caria, its oil, 98
Carp, held in estimation; how cooked; its size; its
fecundity; its longevity; where naturalised, 229
Carrots, much esteemed; how prepared, 68
Carthaginian chariot, 15
“ apples, 122
Cartier (Jacques), 231
Carver, 377
Carvilius, an artist in buhl-work, 369
Carving, art of; with music, 260
Castella aquarum, large water basins, 295
Castor, trained horses, 179
Catalonia, celebrated for hams, 137
Catesby, his opinion of the flamingo, 201
Catinus, a vase, 263
Cato, noticed the fig tree, 114
“ sold his old slaves, 208
“ his recipe for a cake, 287
Cattle mentioned in the Mosaic law; valued by the
Romans; rearing of cattle, 127
“ markets of the Hebrews; of the Greeks, 128
“ of the Romans, 129
Cattle, feeding of, 128
Cauliflowers unknown in England before Charles II., 52
Caviar, how prepared; of two sorts, 217
Cayenne coffee, 310
Cecilian cherry, 103
Celer, the price he gave for a red mullet, 213
Cellars of the ancients, 326
Celtiberia, swarming with rabbits, 189
Cereals, 19, 22
“ name of a feast; when discovered, 22
Ceres, the goddess of agriculture, 9, 13
“ a queen of Sicily, 24
“ gave the fig tree to Phytalus, 113
“ killed the first pig, 124
“ was presented with milk, 169
Cerevisia, beer, 300
Chafing-dishes, 262
Chailly, bread of, 39
Chairs used by the Greeks, 318
Chalices of the Greeks, 372
“ of amber, 321
Champagne wine, 33
Champignon sausages, 390
Charcutier, pork butcher, 132
Charlemagne’s kitchen-garden, 51
“ silver tables, 370
Charles VI. of France; his wedding banquet, 259
“ poisoned by mushrooms, 282
Charles IX. of France; his edict in favour of agriculture, 18
“ an admirer of turkeys, 185
Charles X. of France; his coronation banquet, 408
Cheese, 168
“ mentioned by Aristotle, 171
“ invented by Aristœus; known to the Hebrews;
a military aliment; various sorts; given to the Greek wrestlers, 173
“ preserved in brine; Tromelian; à la Bithynienne, 174
Cherips, invented a new dish, 280
Cherry tree, cultivated by Mithridates; introduced by Lucullus, 102
“ propagated in Italy, 103
Cherries praised, 102
“ when served; various kinds;
“ cherry wine, 103
Chervil, how prepared, 84
Chestnuts, preparation of; oil extracted, 121
“ kept green all the year, 122
Chestnut tree, its native place, 121
Chickens, sacred, 156
Chickens, hatched in ovens; à la Cœlienne; à la Frontonienne, 157
Chicory, mixed with coffee, 311
Chimneys known to the ancients, 261
“ unknown to the Hebrews, 365
Chinese, their respect for agriculture, 15
Chios wine, 328, 330
Chiron, a pupil of Diana, 179
Chocolat de santé, 313
Chocolate, 312
“ used by the Mexicans, 313
“ a favourite food in Spain; its properties;
when introduced into France, 314
Christmas bread, 40
Christmas feasts under Richard II., 351
Chrodegand, Bishop of Metz, 24
Cicero’s valuable tables, 369
Cider maker, 304
Cinara metamorphosed into an artichoke, 70
Cinnamon, its mysterious growing, 275
“ its scarcity; from China; offered as a present, 276
Cisalpine preserve, 145
City of London, its ancient gastronomic profusion, 351
Civilis panis, a kind of bread, 38
Clarence’s wedding repast (Duke of), 351
Clarey, an English drink, 338
Claudius, his guests, 257
“ poisoned by mushrooms, 282
“ his voracity, 340
Clement VII. poisoned by mushrooms, 282
Clerks’ wine, 337
Clerks’ feeding in the 16th century, 348
Cloths, dimensions of table; cutting away the table cloth, 374
Cloves, 276
Clovis, his politeness, 384
Club of Roman epicures, 243
Cock, consecrated to Mars; cock-fight in Greece; in Italy, 153
“ white, proclaimed the hours, 154
Cocoa-nut, 312
Cod-fishing; weight; fecundity, 231, 232
“ how dressed, 231
Cœlia, beer, 200
Cœna, supper, of various descriptions, 356, 357
Cœnaculum, dining-room, 363
Cœur, introduced the turkey (Jacques), 165
Coffee, of various kinds; its introduction, 310
“ when mentioned; its properties, 311
Coffee when drunk in Italy; in London; in Paris;
in Sweden; a slow poison; with milk, 312
Collation, 342, 344
“ of the Romans, 343
“ of Lucullus, 348
Colum nivarium, snow cullender, 296, 327
“ vinarium, wine strainer, 331
Colymbades, a kind of olives, 98
Comissatio, a sort of “wake”, 345
Comus, his portrait, 355
Conflagration of Rome, 396
Conger-eel, bestowing immortality; of a considerable size, 226
“ culinary preparation, 226
Connétable, a celebrated orange tree, 112
Conon’s banquet, 355
Conviva, guest, 381
Cookery, ancient, 266
“ exposed to unjust reproaches, 251
Cooks, 251
“ Greek, 126
“ from Sicily, 256, 344
“ erratic, 265
“ how rewarded, 256
“ in the middle ages, 259
“ of Louis XIV., 215, 256
“ his qualities, 252
Coriander used to preserve meat, 47
Corinth, its quinces, 106
Cormorant, 193
Corn, its aboriginal country, 22
“ various kinds, 19
“ best; Roman law, 21
“ cutting, 14
“ grinding, 23, 25
“ its preservation, 15
Cornelian law, 347
Corporation of butchers, 130
Cos, its poultry, 154
“ wine, 328
Cossi, large worms, 265
Couches for the repasts, 372
“ of some emperors, 373
“ in the middle ages, 374
Counts of Anjou, introduced the plum tree, 105
Courses, 362
“ their number, 345, 390, 391
Cow, worshipped by Brahmin women, 145
“ milk; cheese, 173
Condiments, 272
Crab, its seasoning; sausages; stuffed, 248
Cranaus mixed water with wine, 323
Crane, 193
Crater, a cup, 391
Crawfish, 247
Crayfish, seasoning; from Alexandria; how preserved, 248
Crédences, dressers, 365
Cross-bun, 290
Crow, 193, 207
Crowns of thrushes, 198
“ for the guests, 391
Crucifixion, the punishment of slaves, 208
Cruet, 264
Crystal, malleable, 218
Crystal Palace, the, 402
Cubicularii, valets, 377
Cucumber, plentiful in Egypt; from Antioch; marvellous properties, 72
“ protects all kinds of seeds; preparation; preservation, 73
Cummin, 91
Cups, 263, 316
“ in the Homeric ages, 317
“ variety of shapes, 318, 321
“ of praise, 369
“ modern, 407
“ bearer, 378
Curlew, 207
Curmi, beer, 299
Cuttle-fish, 234
Cuvier, on the Pentateuch, 9
Cybele, her repugnance to garlic, 81
“ patroness of the pine, 95
Cythnus, renowned for cheese, 174
Dalmatia, its brine, 269
Damascus plum trees, 105
Dampier, his opinion of the phenicopter, 201
Daphne, its thrushes, 197
Dapiferi, servants, 377
Darioles, a kind of pastry, 292
Dates, from Judea; how preserved; various preparations;
honey from the dates, 101
Dauphin of France, his style of living in the 14th century, 348
Death of Vatel, 215
Decapolis, its olives, 98
Décimer, or Décimheure, dinner, 349
Decree of Apronianus, 130
Deer, 184
“ à la Marcellus, 185
Defrutum, boiled wine, 326
Denarius, inclosed within a truffle (Roman), 279
Dessert, 394
Diamond, a fish, 237
Diana, taught Chiron, 179
Dies epulatæ, festivals, 290
Digestive garum, 272
“ salts, 269
Dill, its properties, 88
Dining-room, its decoration, 363
“ of Nero, 364
Dinner, 342, 344, 349
“ served to T. Quintus, 136
“ of the Jews, 342
Diogenes, his earthen vase, 327
Diomus kills an ox, 125
Diphilus fond of cherries, 102
Diploma, double vase, 262
Dishes of the ancients, 261
“ thirty thousand, at a banquet, 352
Dispensator, steward, 376
Distribution of wheat, 21
“ of oil, 99
“ of pork-meat, 130
Dodine sauce, 258
Dog, a relishing dish, 150
“ nailed to a cross, 151
“ trained by Pollux, 179
“ names of hunting dogs; their qualities, 180
Dolia, wine vessels, 327
Dolphins, 215
Dolyres, a kind of bread, 33
Domingo Coffee (St.), 310
Domitian, his turbot, 224
Dorio, a wit, 225
“ an epicure, 226
Dormice, how prepared, 390
Doubliers, table-cloths, 375
Dove, an emblem of sweet virtues, 162
Dragon-weaver, 237
Dressers, in the middle ages, 365
Drinking, 383
“ in Roman banquets, 392
“ to the good genius, 396
“ cups, 316
“ horns, 318
Druids, their respect for the oak, 24
Drunkards among the ancients, 316
Drusus fond of brocoli, 69
“ favourite starling, 200
“ daughter, and the sea-eels, 214
Duck, an antidote; its flesh; sacrificed to Neptune;
from Bœotia; served on good tables, 158
“ parts offered; brains à l’Epicurienne; seasoning, 159
Dulce wine, 330
Dumplings of Athens, 85
Dutertre, his opinion of the phenicopter, 201
Eagles, distribution of, 412
Easter eggs, 178
Eaters of renown, 340
Eau-bénite sauce, 258
Echansons, 378
Echaudé bread, 39
Eclectic appetite, 255
Eden, garden of, 9
Edgar, a destroyer of wolves (King), 181
Ediles of Rome, 355
Edward the Confessor, fond of hunting, 181
“ his sumptuary laws, 350
Eel, worshipped in Egypt; esteemed by the Greeks;
by the Sybarites; despised by the Romans;
noticed by Apicius; how prepared; sacrificed
to the Gods; how served; its enemies; served at Rockingham’s banquet, 227
“ its fabulous length, 213, 228
Eel-pout, its liver, 229
“ its reputation, 213
Eggs, 168
“ venerated by some philosophers, 175
“ primitive; when served; cooked without fire;
seen in dreams; symbol of the universe;
carried with pomp, 176
“ soft boiled; à la Romaine; à l’Epænète;
à l’Athénienne; à la Macédonienne; aux Roses, 177
“ pudding; red, 178
“ cooked on the spit, 258
“ Easter, 178
Egypt, the granary of the empire, 12
“ supplied the best vinegar, 278
Egyptians abhorred the pig, 134
“ esteemed the ox, 142
“ their veneration for the kid, 148
“ fond of fish, 211
“ their respect for the sea-eel, 222
“ for water, 293
“ consumed a great deal of bread, 340
“ wreaths, 394
Elephant, its flesh; its feet; trunk, 191
“ dancing elephants; à la Troyenne, 192
Elizabeth, fond of geese (Queen), 159
Emphractum, an Apician dish, 242
Endive, differently appreciated; curative qualities, 75
“ how prepared, 76
Entrails of the scarus, 224
“ of the tunny-fish, 225
Entremets, 383, 385
Epicurean dish in the olden times, 351
Epicurus, 400
Epimeletes, a Greek magistrate, 129
Erichthonius, king of Athens, 125
Eschalots, by whom discovered, 82
Escharites, a kind of bread, 33
Etiquette in the 16th century, 353
Eumenes encouraged the rearing of pigs (King), 136
Exeter banquet, 410
Exhibition of 1851, 16, 402
Extravagance Culinaire, 406
Falcon, 194
Falernian wine, 329
Fannius, the consul, 381
Fare, bills of, 404, 405, 409
Fattening of poultry, 154
“ of geese, 161
“ of turkeys, 165
Feast in honour of Ceres, 356
Feathered game, 193
Feathers thrown before the door, 358
Fécule, flour, 22
Feeding of cattle, 128
“ of clerks in the 16th century, 348
Fennel used to restore the sight, 88
Festival of St. Ulric, 215
Fête of the distribution of eagles, 412
Fig-pecker, how prepared, 201
Fig-tree dear to Bacchus, 95
“ a tree of Eden, 112
“ planted at Athens, 113
“ varieties; brought war on Attica, 114
Figs, abounded in Canaan, 112
“ exportation interdicted; an article of trade in Jerusalem;
valued by the Hebrews; food of the athletæ;
favourite food of Plato; of Attica;
served to Persian kings, 113
“ noticed by Cato; planted in the forum; food for entire armies, 114
“ how served, 115
Filbert, 120
File-fish, 237
Fillet of pork à la Béotienne, 139
Fish permitted to the Jews, 210
“ served to Queen Gatis; despised by the heroes of Homer, 211
“ Athenian law on, 212
“ disliked by the Britons, 214
Fish, of two hundred cubits, 213
“ mania, 214
“ prepared in the shape of game;
its consumption in former times; its vogue under Louis XIV., 215
“ ponds, 220
“ hooks, 249
“ preservation of; piscinæ on the roofs of houses, 250
Fishermen, 249
Fishing, 249
Fishmongers of Athens, 212
“ supplying royal tables, 215
Flabellarii, servants, 377
Flamingo’s tongue, 200
“ little known in Europe, 201
Flesh most in fashion in the age of Homer, 125
Flocks of the patriarchs, 127
“ of the eastern nations, 146
Flounder, 237
Flour, its manipulation, 30
Flowers used by the guests, 383
“ spread over the table, 389
Focarii, stokers, 378
Fontainebleau, its orange tree, 112
Fontenelle, his answer to Madame Helvétius, 381
Food, primitive, 345
“ animal, 123
Forks, 263
Fornax, a goddess, 34
Forum pistrinum, the bread market, 37
Fountains of the ancients, 294
“ in dining-rooms, 366
“ spouting various liquors, 367, 385
Fowls flavoured at will, 161
Fox, 190
Francis I., how cured, 169
Francis of Paulo introduces a pear (St.), 107
Fraternity of free-livers, 270
French wine, its price in England, 338
Fricatores, servants, 387
Fritters, 285