A History of Indian Medical Literature v1.c23.203.4

v1.c23.203.4

pariśuṣkamāṃsa (fried or toasted meat) (46.353cd–354ab);⁷¹⁸ ullupta (46.354cd–355ab);⁷¹⁹ śūlya (broiled on the spit or skewered) and pradigdha meat (46.355cd–356ab);⁷²⁰ ullupta, bharjita (fried), piṣṭa (minced), pratapta (slightly fried), kandupācita (fried with mustard paste),⁷²¹ pariśuṣka, pradigdha, śūlya, and other kinds of meat dishes, when prepared with oil or ghee (46.356cd–358); māṃsarasa (meat broth) (46.359–361ab);⁷²² saurāva (46.362);⁷²³ broth without the meat (46.363); khāṇiṣka (46.364ab);⁷²⁴ vesavāra (46.364cd–366ab);⁷²⁵ mudgayūṣa and rāgaṣāḍava (46.366cd–368ab);⁷²⁶ various kinds of yūṣa⁷²⁷ (46.368cd–375); khaḍa and kāmbalika⁷²⁸ (46.376ab); other sour yūṣas, prepared with pomegranate juice, dadhi and takra (46.376cd–377); alṛta- and luṭayūṣas (46.379);⁷²⁹ general properties of sour yūṣas (46.380); the ingredients of a kāmbalika (46.381ab); general properties of foods prepared with sesamum, dried vegetables, virūḍhaka,⁷³⁰ and siṇḍākī (46.381cd–382); rāgaṣāḍavas (46.383);⁷³¹ rasālā (46.384ab);⁷³² dadhi to which guḍa has been added (46.384cd); the preparation of a mantha,⁷³³ its properties and actions (46.385–388ab);⁷³⁴ various pānakas, their properties and actions (46.388cd–391);⁷³⁵ various kinds of confectionery (bhakṣya), their properties and actions;⁷³⁶ confectionery prepared with milk (46.392cd–393ab);⁷³⁷ ghṛtapūra (46.393cd–394ab);⁷³⁸ confectionery prepared with guḍa (46.394cd–395ab);⁷³⁹ madhuśīrṣaka,⁷⁴⁰ saṃyāva,⁷⁴¹ pūpas⁷⁴² and modakas (46.395cd–396ab);