“XIII. He was chiefly addicted to the vices of luxury and cruelty. He always made three meals a day, sometimes four: breakfast, dinner, and supper, and a drunken revel after all. This load of victuals he could well enough bear, from a custom to which he had enured himself, of frequently vomiting. For these several meals he would make different appointments at the houses of his friends on the same day. None ever entertained him at less expense than four hundred thousand sesterces [712]. The most famous was a set entertainment given him by his brother, at which, it is said, there were served up no less than two thousand choice fishes, and seven thousand birds. Yet even this supper he himself outdid, at a feast which he gave upon the first use of a dish which had been made for him, and which, for its extraordinary size, he called “The Shield of Minerva.” In this dish there were tossed up together the livers of char-fish, the brains of pheasants and peacocks, with the tongues of flamingos, and the entrails of lampreys, which had been brought in ships of war as far as (436) from the Carpathian Sea, and the Spanish Straits. He was not only a man of an insatiable appetite, but would gratify it likewise at unseasonable times, and with any garbage that came in his way; so that, at a sacrifice, he would snatch from the fire flesh and cakes, and eat them upon the spot. When he travelled, he did the same at the inns upon the road, whether the meat was fresh dressed and hot, or what had been left the day before, and was half-eaten.”
A cook of roughly the same moment, setting down the same dish.
258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs. _Mode_.--Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley. _Time_--1/2 hour, after the gravy is made.
Sources: The passage is from Suetonius, The Lives of the Twelve Caesars, Complete, tr. Thomson, Alexander, M.D., free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, ship stamp.