3 meals in this book
“And now the feast commenced, in earnest; as the first course, consisting of fresh eggs boiled hard, with lettuce, radishes, endive and rockets, olives of Venafrum, anchovies and sardines, and the choicest luxury of the day—hot sausages served upon gridirons of silver, with the rich gravy dripping through the bars upon a sauce of Syrian prunes and pomegranate berries—was placed upon the board.”
Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Remove from chafing-dish. Make one cup Brown Sauce with one and one-half tablespoons sardine oil, two tablespoons flour, and one cup Brown Stock. Season with Anchovy essence. Reheat sardines in sauce. Serve with Brown Bread Sandwiches, having a slice of cucumber marinated with French Dressing between slices of bread.
Recipe from The Boston cooking-school cook book of 1896.
“All dainties that were known in those days ministered to his feast; oysters from Baiæ; pheasants—a rarity but lately introduced, since Pompey’s conquests in the east—had been brought all the way from Phasis upon the southern shores of the Black Sea; and woodcock from the valleys of Ionia, and the watery plains of Troas, to load the tables of the luxurious masters of the world. Livers of geese, forced to an unnatural size by cramming the unhappy bird with figs; and turbot fricasseed in cream, and peacocks stuffed with truffles, were on the board of Catiline that day, as on the boards of many another noble Roman; and the wines by which these rare dainties were diluted, differed but little, as wisest critics say, from the madeiras and the sherries of the nineteenth century. For so true is it, that under the sun there is nothing new, that in the _foix gras_ of Strasburg, in the _turbot à la crême_, and in the _dindons aux truffes_ of the French metropolis, the gastronomes of modern days have only reproduced the dishes, whereon Lucullus and Hortensius feasted before the Christian era.”
Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire and add two heaping tablespoonfuls of arrow-root, rice-flour, or corn-starch, wet with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Of course, it is _selon les régles_ to use oyster-shells for this purpose; but you will find clam-shells more roomy and manageable, because more regular in shape. Range these closely in a large baking-pan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents. Stir the cream _very_ hard and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm.
Recipe from Common Sense in the Household of 1871.
“And now, to the melody of Lydian lutes, two slaves introduced a huge silver dish, loaded by the vast brawn of the Umbrian boar, garnished with leaves of chervil, and floating in a rich sauce of anchovies, the dregs of Coan wine, white pepper, vinegar, and olives. The carver brandished his knife in graceful and fantastic gestures, proud of his honorable task; and as he plunged it into the savory meat, and the delicious savor rushed up to his nostrils, he laid down the blade, spread out his hands in an ecstacy, and cried aloud, "ye Gods, how glorious!"”
Mingle thoroughly a tablespoonful of brown sugar with a teaspoonful of made mustard, a third as much of salt, some pepper, from three to four tablespoonsful of very fine salad-oil, and two of strong vinegar; or apportion the same ingredients otherwise to the taste.
Recipe from Modern cookery for private families of 1845.
Sources: Every passage above is quoted verbatim from The Roman Traitor, 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 — navy cloth, grapes stamp.