A Alexandrine squash Aniseed Chicken Artichokes cooked in herbs
B Baked plaice Baian Stew Barley cake Barley soup Barley water Beans in the Pod in Coriander Sauce Beef casserole Beets with chicken Beets with Leeks in Wine Boiled chicken Boiled eggs with pine nut sauce Boiled goose with cold sauce Boiled mussels Boiled Partridge Boiled veal Braised cucumbers Bread Salad Browned Chicken Frontinian Brussels Sprouts with Walnuts Butter beans in herb sauce
C Carrots Sautéed in Peppered Wine Sauce Cauliflower in Celery Mint Sauce Cecina (Chick Pea Pancake) Celery with raisin sauce Celery with wine vinegar Cheese Sweetened with Honey Cheese with figs Cheese and honey Chick peas with cheese Chick-peas in saffron Chicken with liquid filling Cooked Cucumbers with Fennel Creamed wheat Curds with honey Custard
D Date and nut desert Dates Alexandrine Diced cheesebread
F Fig cakes Fish in herb sauce Fish in vine leaves Fish pickle Fish cooked in its own juice Fish Fillets with Leeks and Coriander Fish with turnips in saffron sauce Fried carrots Fried liver Fried veal
G Garlic and herb pate Garum fish sauce Goat's cheese with rice in vine leaves Goat's milk sauce Green Beans in Coriander Sauce
H Ham in a red wine sauce Hare in a sweet sauce Hazelnuts with herb puree Honey cakes Honey omelette Honeyed quinces
L Lamb stew Leeks with Celery Lentil and barley soup Lentil stew Libum Liquamen Lucanian Sausage
J Julian pottage
M Mackerel stuffed vine leaves Milk fed snails Mulsum Mushroom bread Mushrooms in honey Mussels in sweet wine sauce Mussels with lentils
N Nine part sauce Nut cake
O Olive and celery pate Olives with herbs One thousand Larks tongues Oysters
P Pancakes Pancakes with milk Pastry rounds Patina of elderberries Patina of fillets of hake Patina of fresh anchovies Patina of Soles in Herb sauce Pea soup Pear patina Pear pudding Pears with Cinnamon and Wine Peas Vinairgrette Pickled Beets Pickled cheese Platted bread Poached eggs in white wine Pork in a piquant sauce Prawn rissoles Puree of lettuce leaves with onions
R Red Mullet in Fennel and Mint Sauce Rich Sweet Cakes Roast Duck in Spiced Gravy Roast Duck with Damson Sauce Roast Pork in Celery Seed Sauce Rose honey
S Salad dressing Sauce for eggs Sauce for meat Sauce for roast venison Sauce for roast wood pigeons Sauce for sea bream Sauce for tuna fish Seasoned mussels Sesame biscuits Sesame wafers Shellfish Forcemeats Soft bread Soft cheese with a herb puree Souffle of small fishes Spiced fritters Spicy lentils Steaks Steamed lamb Stuffed dates Stuffed hare Stuffed roast hare with White Sauce Sucking pig Sweet Roman Toast Sweet Stuffed Sardines with Eggs
T Truffles
W Walnut and fig cakes Wine cakes
Roman cooking
List of basic Roman ingredients
Seating arrangements for the dinner party
The Roman upper classes were noted for their variety of foods and recipes.
