e for suspension. On some ancient pans these handles were
hinged so as to fold over the cavity of the pan, to save room in
storing it away, particularly in a soldier's knapsack. Ntl. Mus.,
Naples, 76571; Field M. 24024.}

{Illustration: FRONTISPICE, SECOND LISTER EDITION

purporting to represent the interior of an ancient kitchen. J.
G{oe}ree, the artist and engraver, has invented it. The general
tidiness differs from contemporary Dutch kitchens and the clothing of
the cooks reminds one of Henry VIII, who issued at Eltham in 1526 this
order: "... provide and sufficiently furnish the kitchens of such
scolyons as shall not goe naked or in garments of such vilenesse as
they doe ... nor lie in the nights and dayes in the kitchens ... by
the fire-side...."--MS. No. 642, Harleian Library.}

APICIUS

Book VII

{Illustration: THE GREAT PALLAS ATHENE DISH

One of the finest show platters in existence. Of Hellenic make. The
object in the right hand of Athene has created considerable conjecture
but has never been identified.

Hildesheim Treasure.}

{Illustration: FRYING PAN, OVAL

This oblong pan was no doubt primarily used in fish cookery. An oblong
piece of food material fitted snugly into the pan, thus saving fats
and other liquids in preparation. Around the slender handle was no
doubt one of non-heat-conducting material. The shape and the lip of
the pan indicate that it was not used for "sauter." Ntl. Mus., Naples,
76602; Field M. 24038.}

BOOK VII. SUMPTUOUS DISHES

_Lib. VII. Polyteles_

CHAP. I. SOW'S WOMB, CRACKLINGS, BACON, TENDERLOIN, TAILS
AND FEET.
CHAP. II. SOW'S BELLY.
CHAP. III. FIG-FED PORK.
CHAP. IV. TID-BITS, CHOPS, STEAKS.
CHAP. V. ROASTS.
CHAP. VI. BOILED AND STEWED MEATS.
CHAP. VII. PAUNCH.
CHAP. VIII. LOINS AND KIDNEYS.
CHAP. IX. PORK SHOULDER.
CHAP. X. LIVERS AND LUNGS.
CHAP. XI. HOME-MADE SWEETS.
CHAP. XII. BULBS, TUBERS.
CHAP. XIII. MUSHROOMS.
CHAP. XIV. TRUFFLES.
CHAP. XV. TAROS, DASHEENS.
CHAP. XVI. SNAILS.
CHAP. XVII. EGGS.

[In addition to the above chapters two more are inserted
in the text of Book VII, namely Chap. X, Fresh Ham and
Chap. XI, To Cook Salt Pork; these being inserted after
Chap. IX, Pork Shoulder, making a total of XIX
Chapters.]

I

SOW'S WOMB, CRACKLINGS, UDDER, TENDERLOIN, TAILS AND FEET