Fine spiced wine, ℞ 1 Fish cookery, "The Fisherman," title of Book X; ---- boiled, ℞ 432, 4, 5, 6, 455; ---- fried, herb sauce, ℞ 433; ---- to preserve fried fish, ℞ 13; ---- with cold dressing, ℞ 486; ---- baked, ℞ 476-7; ---- balls in wine sauce, ℞ 145, 164; ---- fond, ℞ 155; a dish of any kind of ----, ℞ 149, 150, 156; ---- au gratin, ℞ 143; ---- loaf, ℞ 429; ---- liver pudding, ℞ 429; ---- pickled, spiced, marinated, ℞ 480; ---- oysters and eggs, ℞ 157; ---- salt, any style, ℞ 430, 431; ---- stew, ℞ 153, 432; ---- sauce, acid, ℞ 38-9 FISKE BOLLER, ℞ 145, 41, seq. Flaccus, a Roman, ℞ 372 Flamingo, ℞ 220, 231-2 Flavors and spices, often referred to, especially in text; instances of careful flavoring, ℞ 15, 276-77. Flavoring with faggots, ℞ 385, seq. Florence Mss. Apiciana VI, VII, VIII, IX FLORES SAMBUCI, elder blossoms Fluvius Hirpinus, Roman, ℞ 323, 396; a man interested in raising snails, dormice, etc., for the table FOCUS, hearth, range; unusually built of brick, on which the CRATICULA stood. Cf. illustrations, p. 182 FOLIUM, leaf, aromatic leaves such as laurel, etc. ---- NARDI, several kinds, nard leaf. The Indian nard furnishes nard oil, the Italian lavender FONDULI, see SPHONDULI, ℞ 114, 121 Food adulterations, pp. 33, 34 Food disguising and adulteration, p. 33, ℞ 6, 7, 134, 147; ---- displayed in Pompeii, p. 7 Forcemeats, ℞ 42, 172 Fowl, p. 265; a dish of, ℞ 470; ---- and livers, ℞ 174; various dishes and sauce, ℞ 218, seq. Picking ----, ℞ 233; Removing disagreeable odors from ----, ℞ 229-30 French Dressing, ℞ 112 French Toast, ℞ 296 FRETALE, FRIXORIUM, FRICTORIUM, frying pan, illustrations, pp. 355, 366; cf. SARTAGO FRICTELLA, fritter; "A FRICTO DICI NULLA RATIO OBSTAT"--Platina. Ger. "Frikadellen" for meat balls fried in the pan. "De OFFELLIS, QUAS VEL FRICTELLAS LICET APPELLARE"--Platina FRICTORIUM, FRIXORIUM, same as FRETALE, frying pan FRISILIS, FRICTILIS, FUSILIS, ℞ 131 FRITTO MISTO (It.), ℞ 46 Friture, (Fr.) frying fat, ℞ 42, seq. FRIXUS, roast, fried, also dried or parched, term which causes some confusion in the several editions Frontispice, 2nd Lister Edition, illustration, p. 156 Fronto, a Roman, ℞ 246, 374 FRUGES, farinaceous dishes Fruit dishes, ℞ 64, 72; Fruits, p. 210; ---- dried, Summary, p. 370 ---- Bowl illustration, pp. 61, 125 FRUMENTUM, grain, wheat or barley Frying, ℞ 42, seq. Frying pans, illustrated, cf. FRETALE and SARTAGO Fulda Ms., cf. Apiciana FUNGUS, mushroom; --ULUS, small m.; see BOLETUS ---- FARNEI, ℞ 309, seq. FURCA, a two-pronged fork; --ULA, --ILLA (dim.) a small fork. FUSCINA, --ULA, a three-pronged fork. Cf. "Forks and Fingerbowls as Milestones in Human Progress," by the author, Hotel Bulletin and The Nation's Chefs, Chicago, Aug., 1933, pp. 84-87 FURNUS, oven, bake oven. See illustration, p. 2 G Galen, writer, ℞ 396, 410