BOOK I. THE CAREFUL EXPERIENCED COOK

_Lib. I. Epimeles_

CHAP. I. FINE SPICED WINE. HONEY REFRESHER FOR TRAVELERS. CHAP. II. ROMAN VERMOUTH. CHAP. III. ROSE WINE. VIOLET WINE. ROSE WINE WITHOUT ROSES. CHAP. IV. LIBURNIAN OIL. CHAP. V. TO CLARIFY MUDDY WINE. CHAP. VI. TO IMPROVE A BROTH WITH A BAD ODOR. CHAP. VII. TO KEEP MEATS FRESH WITHOUT SALT. TO KEEP COOKED SIDES OF PORK. CHAP. VIII. TO MAKE SALT MEATS SWEET. CHAP. IX. TO KEEP FRIED FISH. TO KEEP OYSTERS. CHAP. X. TO MAKE LASER GO A LONG WAY. CHAP. XI. TO MAKE HONEY CAKES LAST. TO MAKE SPOILED HONEY GOOD. TO TEST SPOILED HONEY. CHAP. XII. TO KEEP GRAPES. TO KEEP POMEGRANATES. TO KEEP QUINCES. TO PRESERVE FRESH FIGS. TO KEEP CITRON. TO KEEP MULBERRIES. TO KEEP POT HERBS. TO PRESERVE SORREL. TO KEEP TRUFFLES. TO KEEP HARD-SKINNED PEACHES. CHAP. XIII. SPICED SALTS FOR MANY ILLS. CHAP. XIV. TO KEEP GREEN OLIVES. CHAP. XV. CUMIN SAUCE FOR SHELLFISH. ANOTHER. CHAP. XVI. LASER FLAVOR. ANOTHER. CHAP. XVII. WINE SAUCE FOR TRUFFLES. ANOTHER. CHAP. XVIII. OXYPORUM. CHAP. XIX. HYPOTRIMA. CHAP. XX. OXYGARUM, DIGESTIVE. ANOTHER. CHAP. XXI. MORTARIA.