The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World :: 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.

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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 oenogarum	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	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