divides this into three articles.

[325] ANOTHER WAY FOR SNAILS
_ALITER COCHLEAS_

THE LIVE SNAILS ARE SPRINKLED WITH MILK MIXED WITH THE FINEST WHEAT
FLOUR, WHEN FAT AND NICE AND PLUMP THEY ARE COOKED.

XIX

EGGS
_OVA_

[326] FRIED EGGS
_OVA FRIXA_

FRIED EGGS ARE FINISHED IN WINE SAUCE.

[327] BOILED EGGS
_OVA ELIXA_

ARE SEASONED WITH BROTH, OIL, PURE WINE, OR ARE SERVED WITH BROTH,
PEPPER AND LASER.

[328] WITH POACHED EGGS
_IN OVIS HAPALIS_

SERVE PEPPER, LOVAGE, SOAKED NUTS, HONEY, VINEGAR AND BROTH.

END OF BOOK VII

_EXPLICIT APICII POLYTELES: LIBER SEPTIMUS_ [Tac.]

APICIUS

Book VIII

{Illustration: CRATICULA

Combination broiler and stove; charcoal fuel. The sliding rods are
adjustable to the size of food to be cooked thereon. Pans of various
sizes would rest on these rods. In the rear two openings to hold the
caccabus, or stewpot, of which we have four different illustrations.
The craticula usually rested on top of a stationary brick oven or
range. The apparatus, being moveable, is very ingenious. The roughness
of the surface of this specimen is caused by corrosion and lava
adhering to its metal frame. Found in Pompeii. Ntl. Mus., Naples,
121321; Field M., 26145.}

{Illustration: CACCABUS

A stewpot, marmite, kettle. The cover, rising from the circumference
to the center in a succession of steps, fits inside the mouth of the
kettle. Ntl. Mus., Naples 72766; Field M., 24178.}

BOOK VIII. QUADRUPEDS

_Lib. VIII. Tetrapus_

CHAP. I. WILD BOAR.
CHAP. II. VENISON.
CHAP. III. CHAMOIS, GAZELLE.
CHAP. IV. WILD SHEEP.
CHAP. V. BEEF AND VEAL.
CHAP. VI. KID AND LAMB.
CHAP. VII. PIG.
CHAP. VIII. HARE.
CHAP. IX. DORMOUSE.

I

[329] WILD BOAR IS PREPARED THUS
_APER ITA CONDITUR_

IT IS CLEANED; SPRINKLED WITH SALT AND CRUSHED CUMIN AND THUS LEFT.
THE NEXT DAY IT IS PUT INTO THE OVEN; WHEN DONE SEASON WITH CRUSHED
PEPPER. A SAUCE FOR BOAR: HONEY [1] BROTH, REDUCED WINE, RAISIN WINE.

[1] Lan., Tor. _vel_ instead of _mel_.

[330] ANOTHER WAY TO PREPARE BOAR
_ALITER IN APRO_

YOU BOIL THE BOAR IN SEA WATER WITH SPRIGS OF LAUREL; WHEN DONE NICE
AND SOFT, REMOVE THE SKIN, SERVE WITH SALT, MUSTARD, VINEGAR.

[331] ANOTHER WAY TO COOK [sauce for] BOAR
_ALITER IN APRO_

CRUSH PEPPER, LOVAGE, ORIGANY, SEEDLESS MYRTLE BERRIES, CORIANDER,
ONIONS;