1892 The flowing bowl when and what to drink (1892, c1891)

DESCRIPTION OF A ROMAN BANQUET.

8l

tifical banquet, attended by six priests and as many priestesses, the following was the menu: First course (intended merely as a whet to appetite) : conger eels, two kinds of mussels, thrushes on asparagus, fat fowls, a ragout of oysters and other shell-fish, with black and white marrons. Second course: a variety of shell-fish and other marine animals, becaficos, haunches of venison, a wild boar, a pasty of becaficos and other birds. Third and principal course: the ud- ders of swine, boar's head, fricassee of fish, fricassee of sow's udder, ducks of various kinds, hares, roast fowls with pastry, and Picentine bread. This by no means meagre bill of fare was far sur- passed in later times, especially in the pastry and con- fectionery; and this part of the repast was distinguished by the originality and artistic forms of its devices, in which the confectioner rivaled the statuary. oysters,