“It was later than he had thought, and the evening meal was over. This troubled him not at all, for in that house he was sovereign lord, and knew his power. Myleia and her ursine spouse served him quite as though they had been his slaves. A roasted pigeon hot from the coals, beans cooked in oil with garlic, a cake of barley-bread baked in the ashes, honey, and a pitcher of wine--no lord could have fared better than their idol.”
A cook of roughly the same moment, setting down the same dish.
[283] RAW DILL SAUCE FOR BOILED DISH _IN ELIXAM ANETHATUM CRUDUM_ PEPPER, DILL SEED, DRY MINT, LASER ROOT, POUR UNDER: VINEGAR, DATE WINE, HONEY, BROTH, AND A LITTLE MUSTARD, REDUCED MUST AND OIL TO TASTE; AND SERVE IT WITH ROAST PORK SHOULDER.
Sources: The passage is from C. Bryson Taylor, Nicanor - Teller of Tales : A Story of Roman Britain, free to read in full at Project Gutenberg. The recipe is from Apicius, Cookery and Dining in Imperial Rome, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, beehive stamp.