TTLE OIL; TIE WITH ROUX, LET BOIL A LITTLE LONGER
[baste] SO THAT THE HARE IS PENETRATED BY THE FLAVOR, AND SERVE IT ON
A PLATTER MASKED WITH SAUCE.

IX

DORMICE
_GLIRES_

[396] STUFFED DORMOUSE [1]
_GLIRES_

IS STUFFED WITH A FORCEMEAT OF PORK AND SMALL PIECES OF DORMOUSE MEAT
TRIMMINGS, ALL POUNDED WITH PEPPER, NUTS, LASER, BROTH. PUT THE
DORMOUSE THUS STUFFED IN AN EARTHEN CASSEROLE, ROAST IT IN THE OVEN,
OR BOIL IT IN THE STOCK POT.

[1] _Glis_, dormouse, a special favorite of the
ancients, has nothing to do with mice. The fat dormouse
of the South of Europe is the size of a rat, arboreal
rodent, living in trees.

Galen, III, de Alim.; Plinius, VIII, 57/82; Varro, III,
describing the _glirarium_, place where the dormouse was
raised for the table.

Petronius, Cap. 31, describes another way of preparing
dormouse. Nonnus, Diaeteticon, p. 194/5, says that
Fluvius Hirpinus was the first man to raise dormouse in
the _glirarium_.

Dormouse, as an article of diet, should not astonish
Americans who relish squirrel, opossum, muskrat, "coon,"
etc.

END OF BOOK VIII

_EXPLICIT APICII TETRAPUS LIBER OCTAUUS_ [Tac.]

{Illustration: TITLE PAGE

Schola Apitiana, Antwerp, 1535}

{Transcription:

SCHOLA APITIANA, EX OPTIMIS QVIBVSDAM authoribus diligenter ac nouiter
constructa, authore Polyonimo Syngrapheo.

ACGESSERE DIALOGI aliquot D. Erasmi Roterodami, & alia quaedam lectu
iucundissima.

Vaeneunt Antuerpiae in aedibus Ioannis Steelsij.

I. G. 1535.}

APICIUS

Book IX

{Illustration: WINE PITCHER, ELABORATELY DECORATED

"Egg and bead" pattern on the rim. The upper end of handle takes the
form of a goddess--Scylla, or Diana with two hounds--ending in
acanthus leaves below the waist. On the curved back of handle is a
long leaf; the lower attachment is in the form of a mask, ivy-crowned
maenad (?). Ntl. Mus., Naples, 69171; Field M., 24048.}

{Illustration: CACCABUS

Stewpot, marmite, without a base, to fit into a hole of stove. The
flat lid fits into the mouth of the pot. Found in Pompeii. Ntl. Mus.,
Naples, 74806; Field M., 24171.}

BOOK IX. SEAFOOD

_Lib. IX. Thalassa_

CHAP. I. SHELLFISH.
CHAP. II. RAY.
CHAP. III. CALAMARY.
CHAP. IV. CUTTLEFISH.
CHAP. V. POLYPUS.
CHAP. VI. OYSTERS.
CHAP. VII. ALL KINDS OF BIVALVES.
CHAP. VIII