Lovage plant,
Levisticum
officinale.
Welcome to the summary page for FabulousFusionFood's Herb guide to Lovage along with all the Lovage containing recipes presented on this site, with 209 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lovage as a major herb flavouring.
This page is a continuation of the list of herb recipes including Lovage held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a herb please navigate to First Page of the Lovage Containing Recipes entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lovage as a major herb flavouring.
This page is a continuation of the list of herb recipes including Lovage held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a herb please navigate to First Page of the Lovage Containing Recipes entry on this site.
The alphabetical list of all Lovage recipes on this site follows, (limited to 100 recipes per page). There are 209 recipes in total:
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| Ius in Anguilla (Sauce for Eels) Origin: Roman | Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old) Origin: Roman | Patinam Apicianam (Apician Casserole) Origin: Roman |
| Ius in Anguillam (Sauce for Eels II) Origin: Roman | Ius in thynno elixo (Salt Tuna with Sauce) Origin: Roman | Patinam ex Lacte (Milk Casserole) Origin: Roman |
| Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman | Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Pea, Lettuce and Lovage Soup Origin: Britain |
| Ius in Caprea (Sauce for Roebuck) Origin: Roman | Ius in Venationibus Omnibus (Sauce for all Kinds of Wild Game) Origin: Roman | Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman |
| Ius in Cervo (Sauce for Venison) Origin: Roman | Ius Viride in Avibus (Green Sauce for Birds) Origin: Roman | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman |
| Ius in Cervum (Sauce for Venison) Origin: Roman | Kaoteriad (Breton Fish Stew) Origin: France | Pisam Adulteram Versatilem (Peas or Beans à la Vitellus) Origin: Roman |
| Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman | Kjötsúpa (Icelandic Lamb Stew) Origin: Iceland | Pisam coques (Peas in Herb Sauce) Origin: Roman |
| Ius in copadiis (Sauce for Choice Cuts) Origin: Roman | Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman | Pisam Farsilem (Pressed Peas) Origin: Roman |
| Ius in copadiis III (Sauce for Choice Cuts III) Origin: Roman | Leporem Farsilem (Stuffed Hare) Origin: Roman | Pisces Assos (Baked Fish) Origin: Roman |
| Ius in Cordula Assa (Sauce for Baked Tuna) Origin: Roman | Leporem Madidum (Soaked Hare) Origin: Roman | Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman |
| Ius in Cornutam (Sauce for Horned Fish) Origin: Roman | Locusta Elixa cum Cuminato (Boiled Lobster with Cumin Sauce) Origin: Roman | Pisces Zomoteganon II (Fish Stewed in its Own Juice) Origin: Roman |
| Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Locustam et Scillas (Lobsters and Prawns) Origin: Roman | Pisum Indicum (Indigo Peas) Origin: Roman |
| Ius in Diversis Avibus (Sauce for Various Birds) Origin: Roman | Minutal Apicianum (Ragout à la Apicius) Origin: Roman | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Ius in elixam allecatum (Fish-pickle Sauce for Boiled Meat) Origin: Roman | Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman | Porcellum Flaccianum (Suckling Pig a la Flaccus) Origin: Roman |
| Ius in elixam omnem (Sauce for All Boiled Meats) Origin: Roman | Minutal marinum (Seafood Fricassee) Origin: Roman | Porcellum Lacte Pastum Elixum (Suckling Pig Crowned with Bayleaves) Origin: Roman |
| Ius in Gongro Asso (Sauce for Baked Conger Eel) Origin: Roman | Minutal Terentinum (Terentine Ragout) Origin: Roman | Porcellum Lacte Pastum Elixum (Suckling Pig à la Vitellius) Origin: Roman |
| Ius in lacertos elixos (Boiled Mackerel with Sauce) Origin: Roman | Moretariaum (Country Sauce) Origin: Roman | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Murenam aut Anguillas vel Mulos (Moray Eels and Eels or Mullets) Origin: Roman | Porcellum Lasaratum (Suckling Pig Seasoned with Laser) Origin: Roman |
| Ius in Locusta et Cammari (Sauce for Lobster and Crayfish) Origin: Roman | Nepalese Mustard Greens Bhutuwa Origin: Nepal | Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman |
| Ius in Mugile Salso (Sauce for Salted Grey Mullet) Origin: Roman | Nepalese Mustard Greens Bhutuwa Origin: Nepal | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman |
| Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Oenogarum cum Thymum et Satureiam in Tubera (Truffles in Savory-thyme Wine Sauce) Origin: Roman | Porcellum Thymo Sparsum (Suckling Pig Sprinkled with Thyme) Origin: Roman |
| Ius in Murena Assa (Sauce for Grilled Moray Eel) Origin: Roman | Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman | Pork and Wild Food Curry Origin: Britain |
| Ius in Murena Elixa (Sauce for Poached Moray Eel) Origin: Roman | Ofellas Apicianas (Starters, Apician Style) Origin: Roman | Potato Salad with Thyme, Watercress and Lovage Origin: Britain |
| Ius in Ovifero Fervens (Hot Sauce for Wild Sheep) Origin: Roman | Ofellas Assas (Roast Morsels) Origin: Roman | Pullum Laseratum (Chicken with Laser) Origin: Roman |
| Ius in pelamyde assa (Sauce for Grilled Young Tuna) Origin: Roman | Ofellas Ostienses (Ostian-style Starters) Origin: Roman | Pullum Parthicum (Parthian Chicken) Origin: Roman |
| Ius in Pelamyde Assa (Sauce for Baked Young Tuna) Origin: Roman | Oxyporium Composito (Oxyporium Salad Dressing) Origin: Roman | Pullum Tractogalatus (Chicken Prepared in Pastry and Milk) Origin: Roman |
| Ius in Percam (Sauce for Perch) Origin: Roman | Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves) Origin: Roman | Pullus Farsilis (Chicken with Liquid Filling) Origin: Roman |
| Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Patellam ex holisatro (Artichokes Cooked in Herbs) Origin: Roman | Pultes (Meat Pottage) Origin: Roman |
| Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish) Origin: Roman | Pultes Iulianae (Julian Pottage) Origin: Roman |
| Ius in Pisce Elixo (Sauce for Poached Fish) Origin: Roman | Patina Cotidiana II (Everyday Casserole II) Origin: Roman | Sarda ita Fit (Bonito are Prepared Thus) Origin: Roman |
| Ius in Pisce Elixo III (Sauce for Poached Fish III) Origin: Roman | Patina de pisciculis (Dish of Small Fish) Origin: Roman | Sarda ita fit (Stuffed Bonito) Origin: Roman |
| Ius in pisce rubellione (Sauce for Red Snapper) Origin: Roman | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman | Sardas sic Facies (Sardines are Prepared Thus) Origin: Roman |
| Ius in Pisce Rubellione (Sauce for Redfish) Origin: Roman | Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | |
| Ius in Sarda II (Sauce for Sardines II) Origin: Roman | Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman |
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