Gourmets of Antiquity
The Roman Banquet
Taken from: Great Ages of Man, Imperial Rome by Moses Hadas & the editors of Time Life Books

The Roman banquet included everything from raw fish and crustaceans to the exotic specialties listed on the menu below, taken from a cookbood of Apicius. The affair usually lasted through the night. Entertainment was provided by dancers, musicians, acrobats and poets.

GUSTATIO

Jellyfish and eggs
Sow's udders stuffed with milk and eggs
Boiled tree fungi w/ peppered fish-fat sauce
Sea urchins with spices, oil and egg sauce

PRIMAE MENSAE

Fallow deer roasted w/ onion sauce, rue Jericho dates, raisins oil and honey
Boiled ostrich w/ sweet sauce
Turtle dove boiled in its feathers
Roast parrot
Dormice stuffed w/ pork and pine kernels
Ham boiled with figs and bay leaves, rubbed with honey, baked in bastry crust
Flamingo boiled w/ dates

SECUNDAE

Fricassee of roses w/ pastry
Stoned dates stuffed w/ nuts and pine kernels, fried in honey
Hot African sweet-wine cakes with honey