[4] The recipe fails to state that the chicken must be breaded, or that the pieces of chicken be turned in flour, etc., and fried in the oil. [5] Another vital rule of deep fat frying not stated, or rather stated in the language of the kitchen, namely that the chicken must be crisp, dry, that is, not saturated with oil, which of course every good fry cook knows. [6] With the cream sauce, prepared separately, spread on the platter, with the fried chicken inside, or the sauce in a separate dish, we have here a very close resemblance to a very popular modern dish. (Schuch and Danneil insert here Excerpta XXIX, XXX and XXXI.) END OF BOOK VI [explicit] _TROPHETES APICII. LIBER SEXTUS_ [Tac.] {Illustration: FRYING PAN, ROUND Provided with a lip to pour out fluids, a convenience which many modern pans lack. The broad flat handle is of one piece with the pan and has a hole 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. Gœree, 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_