1 meal in this book
“They formed themselves into messes of fifteen, more or less. Each member contributed per month a _medimnus_ of barley, eight measures of wine, five minas' weight of cheese, and half as much of figs; and in addition to this a very small sum of money to buy fish and other luxuries for a relish to the bread. This was all, except when a man had offered a sacrifice, or been hunting, and sent a portion to the public table. For persons were allowed to dine at home whenever they were late for dinner in consequence of a sacrifice or a hunting expedition, but the rest of the company had to be present. This custom of eating in common lasted for very many years. When King Agis returned from his victorious campaign against the Athenians, and wished to dine at home with his wife, he sent for his share of the public dinner, and the polemarchs refused to let him have it. As next day, through anger, he did not offer the customary sacrifice, they fined him. Boys were taken to the public tables, as though they were schools of good manners; and there they listened to discourses on politics, and saw models of gentlemanly behaviour, and learned how to jest with one another, joking without vulgarity, and being made the subjects of jokes without losing their temper. Indeed, it was considered peculiarly Laconian to be able to take a joke; however, if the victim could not, he was entitled to ask that it should go no farther. As they came in, the eldest present said to each man, pointing to the door, "Through this no tale passes."”
Prepare some oysters, as shown in No. 54, and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot.
Recipe from A Plain Cookery Book for the Working Classes of 1852.
Sources: Every passage above is quoted verbatim from Plutarch's Lives, tr. Stewart, Aubrey, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — ochre cloth, sheaf stamp.