SALPA, a sea-fish like stock-fish SALSAMENTUM IN PORCELLO, ℞ 381 Salsicium, ℞ 41 SALSUM, pickled or salt meat, especially bacon; ℞ 10, 41, 147, 149, 150, 428, seq.; ---- CRUDUM, ℞ 151, cf. petits salés Salt, laxative, ℞ 29; "for many ills," _ibid._; ---- meat, to make sweet, ℞ 12; ---- fish, ℞ 144, seq., 427, seq.; ---- balls, ℞ 145 SALVIA, SALVUS, sage SAMBUCUS, elder-tree, or e.-berry; ℞ 135 Sanitary measures, see MAPPA SAPA, new wine boiled down SAPOR, taste, savor, relish; ---- ROSELLINUS, rose extract, prepared rose flavor SARCOPTES, title of Book II SARDA, SARDELLA, small fish, sardine, anchovy, ℞ 146, 419, 420, 480; ---- CONDITAE, ℞ 480; SARDAM FARSILEM, ℞ 419; ---- Sardine omelette, ℞ 146 Sarinus, Pompeiian innkeeper, p. 7 SARTAGO, frying pan, flat and round or oblong, of bronze or of iron; some were equipped with hinged handles, to facilitate packing or storing away in small places, in soldiers' knapsack, or to save space in the pantry. This, as well as the extension handle of some ancient dippers are ingenious features of ancient kitchen utensils. See also FRICTORIUM, and the illustrations of pans, pp. 155, 159 SATUREIA, savory, satury Sauce pans, illustrations, pp. 155, 159, 73, 231 Sauces, ancient compared with modern, pp. 22, 24, 26, 27; ---- for roasts, ℞ 267-70; ---- for partridge, ℞ 499; ---- crane and duck, ℞ 215; ---- for fowl, ℞ 218-28 Sauces. Bread Sauce, ℞ 274; Brine, ℞ 284; ---- for broiled fish, Alexandrine style, ℞ 437-39; ---- for boiled fish, ℞ 433-6, 454; ---- for broiled mullet, ℞ 442-3; ---- boiled meats, ℞ 271-3; ---- for roasts, ℞ 267, seq.; English ----, ℞ 267; ---- for broiled murenas, ℞ 448-51; Dill ----, ℞ 283; Herb ---- for fried fish, ℞ 432; ---- for Horned fish, ℞ 441; ---- for lacertus, ℞ 455-7; ---- perch, ℞ 446; ---- redsnapper, ℞ 447; ---- dory, ℞ 461-2; ---- for suckling pig, ℞ 379; ---- young tunny, ℞ 444-5, 459; ---- for tooth-fish, ℞ 460-1, 486; ---- shellfish, ℞ 397; ---- for venison, ℞ 339, 349; ---- for wild sheep or lamb, ℞ 350; White ----, ℞ 276, 277; Wine ---- for fish, ℞ 464; Tasty ---- for conger, ℞ 441; ---- for tidbits, ℞ 276-82; ---- for sea-scorpion, ℞ 463; ---- for eel, ℞ 440, 466-7 Saucisse, ℞ 41 Sauerbraten-Einlage, ℞ 11 Sausage, p. 172, ℞ 41, 45, 60-65, 139, 165 Savonarola, Michaele, p. 273 Scalding poultry, ℞ 233 Scallops, ℞ 46 SCANDIUS, chervil SCARUS, a certain sea-fish esteemed as a delicacy, a parrot-fish SCHOLA APITIANA, Apiciana, Nos. 21, 22, 23, facsimile, p. 206 Schuch, C. Th. editor, Apiciana, Nos. 16-17, p. 34, 25, 270 seq. Science confirming ancient methods, p. 32 SCILLA, SCYLLA, SQUILLA, a shell-fish, a sea-onion, ℞ 43, 485 SCORPIO, a sea-scorpion, ℞ 463, 475 SCRIBLITA, SCRIBILITA, pastry, some kind of pancake, extra hot. Plautus and Martial, hence Scriblitarius, cake baker, cf. Coquus