Lucian of Samosata Lexiphanes 6

[6] When the time was ripe, we dined on our elbows. Both faldstools and truckles were at hand. The dinner was picked up; ¹ many different viands had been made ready, pig’s trotters, spareribs, tripe, the caul of a sow that had littered, panned pluck, spoonmeat of cheese and honey, shallot-pickle and other such condiments, crumpets, stuffed fig-leaves, sweets. Of submarine victuals, too, there were many sorts of selacian, all the ostraceans, cuts of Pontic tunny in hanapers, Copaic lassies, ² vernacular fowl, muted chanticleers, and an odd fish—the parasite. Yes, and we had a whole sheep barbecued, and the hind-quarter of an edentulous ox. Besides, there was bread from Siphae, not bad, and novilunar buns, too late for the fair, as well as vegetables, both underground and over grown. And there was wine, not vetust, but out of a leathern bottle, dry by now but still crude.