Part 41 (2/2)

{Ill.u.s.tration: 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_

CHAP. I. SOW'S WOMB, CRACKLINGS, BACON, TENDERLOIN, TAILS AND FEET.

CHAP. II. SOW'S BELLY.

CHAP. III. FIG-FED PORK.

CHAP. IV. TID-BITS, CHOPS, STEAKS.

CHAP. V. ROASTS.

CHAP. VI. BOILED AND STEWED MEATS.

CHAP. VII. PAUNCH.

CHAP. VIII. LOINS AND KIDNEYS.

CHAP. IX. PORK SHOULDER.

CHAP. X. LIVERS AND LUNGS.

CHAP. XI. HOME-MADE SWEETS.

CHAP. XII. BULBS, TUBERS.

CHAP. XIII. MUSHROOMS.

CHAP. XIV. TRUFFLES.

CHAP. XV. TAROS, DASHEENS.

CHAP. XVI. SNAILS.

CHAP. XVII. EGGS.

[In addition to the above chapters two more are inserted in the text of Book VII, namely Chap. X, Fresh Ham and Chap. XI, To Cook Salt Pork; these being inserted after Chap. IX, Pork Shoulder, making a total of XIX Chapters.]

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