Lucian 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.

[6] When it was dinner-time, we took tt reclining, both chairs and couches standing ready. A joint-stock meal it was, and the contributions many and various. Pigs’ pettitoes, ribs of beef, paunch and pregnant womb of sow, fried liver lobe, garlic paste, sauce piquante, mayonnaise, and so on; pastry, ramequins, and honeycakes. In the aquatic line, much of the cartilaginous, of the testaceous much; many a salt slice, basket-hawked, eels of Copae, fotols of the barn-door, a cock past crowing-days, and fish to keep him company; add to these a sheep, roast whole, and ox’s rump of toothless eld. The loaves were firsts, no common stuff, and therewithal remainders from the new moon; vegetables both radical and excrescent. For the wine, ’twas of no standing, but came from the skin; tts sweetness was gone, but its roughness remained.