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 207 recipes in total.
e 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.
e 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 207 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 ex Lacte (Milk Casserole) Origin: Roman |
| Ius in Anguillam (Sauce for Eels II) Origin: Roman | Ius in thynno elixo (Salt Tuna with Sauce) Origin: Roman | Pea, Lettuce and Lovage Soup Origin: Britain |
| Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman | Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Perdicem cum pluma (Sauce for Wood Pigeon or Partridge) Origin: Roman |
| Ius in Caprea (Sauce for Roebuck) Origin: Roman | Ius in Venationibus Omnibus (Sauce for all Kinds of Wild Game) Origin: Roman | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman |
| Ius in Cervo (Sauce for Venison) Origin: Roman | Ius Viride in Avibus (Green Sauce for Birds) Origin: Roman | Pisam Adulteram Versatilem (Peas or Beans à la Vitellus) Origin: Roman |
| Ius in Cervum (Sauce for Venison) Origin: Roman | Kaoteriad (Breton Fish Stew) Origin: France | Pisam coques (Peas in Herb Sauce) Origin: Roman |
| Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman | Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman | Pisam Farsilem (Pressed Peas) Origin: Roman |
| Ius in copadiis (Sauce for Choice Cuts) Origin: Roman | Leporem Farsilem (Stuffed Hare) Origin: Roman | Pisces Assos (Baked Fish) Origin: Roman |
| Ius in copadiis III (Sauce for Choice Cuts III) Origin: Roman | Leporem Madidum (Soaked Hare) Origin: Roman | Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman |
| Ius in Cordula Assa (Sauce for Baked Tuna) 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 Cornutam (Sauce for Horned Fish) Origin: Roman | Locustam et Scillas (Lobsters and Prawns) Origin: Roman | Pisum Indicum (Indigo Peas) Origin: Roman |
| Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Minutal Apicianum (Ragout à la Apicius) Origin: Roman | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Ius in Diversis Avibus (Sauce for Various Birds) 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 allecatum (Fish-pickle Sauce for Boiled Meat) Origin: Roman | Minutal marinum (Seafood Fricassee) Origin: Roman | Porcellum Lacte Pastum Elixum (Suckling Pig Crowned with Bayleaves) Origin: Roman |
| Ius in elixam omnem (Sauce for All Boiled Meats) Origin: Roman | Minutal Terentinum (Terentine Ragout) Origin: Roman | Porcellum Lacte Pastum Elixum (Suckling Pig à la Vitellius) Origin: Roman |
| Ius in Gongro Asso (Sauce for Baked Conger Eel) Origin: Roman | Moretariaum (Country Sauce) Origin: Roman | Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk) Origin: Roman |
| Ius in lacertos elixos (Boiled Mackerel with Sauce) 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 Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Nepalese Mustard Greens Bhutuwa Origin: Nepal | Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman |
| Ius in Locusta et Cammari (Sauce for Lobster and Crayfish) Origin: Roman | Nepalese Mustard Greens Bhutuwa Origin: Nepal | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman |
| Ius in Mugile Salso (Sauce for Salted Grey 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 Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman | Pork and Wild Food Curry Origin: Britain |
| Ius in Murena Assa (Sauce for Grilled Moray Eel) Origin: Roman | Ofellas Apicianas (Starters, Apician Style) Origin: Roman | Pullum Laseratum (Chicken with Laser) Origin: Roman |
| Ius in Murena Elixa (Sauce for Poached Moray Eel) Origin: Roman | Ofellas Assas (Roast Morsels) Origin: Roman | Pullum Parthicum (Parthian Chicken) Origin: Roman |
| Ius in Ovifero Fervens (Hot Sauce for Wild Sheep) Origin: Roman | Ofellas Ostienses (Ostian-style Starters) Origin: Roman | Pullum Tractogalatus (Chicken Prepared in Pastry and Milk) Origin: Roman |
| Ius in pelamyde assa (Sauce for Grilled Young Tuna) Origin: Roman | Oxyporium Composito (Oxyporium Salad Dressing) Origin: Roman | Pullus Farsilis (Chicken with Liquid Filling) Origin: Roman |
| Ius in Pelamyde Assa (Sauce for Baked Young Tuna) Origin: Roman | Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves) Origin: Roman | Pultes (Meat Pottage) Origin: Roman |
| Ius in Percam (Sauce for Perch) Origin: Roman | Patellam ex holisatro (Artichokes Cooked in Herbs) Origin: Roman | Pultes Iulianae (Julian Pottage) Origin: Roman |
| Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish) Origin: Roman | Sarda ita Fit (Bonito are Prepared Thus) Origin: Roman |
| Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Patina Cotidiana II (Everyday Casserole II) Origin: Roman | Sarda ita fit (Stuffed Bonito) Origin: Roman |
| Ius in Pisce Elixo (Sauce for Poached Fish) Origin: Roman | Patina de pisciculis (Dish of Small Fish) Origin: Roman | Sardas sic Facies (Sardines are Prepared Thus) Origin: Roman |
| Ius in Pisce Elixo III (Sauce for Poached Fish III) Origin: Roman | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman | Sawse Madame Origin: Britain |
| Ius in pisce rubellione (Sauce for Red Snapper) Origin: Roman | Patina Fusilis (A Dish of Wild Herbs) Origin: Roman | Scillas (King Prawns) Origin: Roman |
| Ius in Pisce Rubellione (Sauce for Redfish) Origin: Roman | Patina solearum (Patina of Sole in a Herb Sauce) Origin: Roman | |
| Ius in Sarda II (Sauce for Sardines II) Origin: Roman | Patinam Apicianam (Apician Casserole) Origin: Roman |
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