"The Romans, in the luxurious period of their empire, took five meals a day; a breakfast (_jentaculum_;) a dinner, which was a light meal without any formal preparation (_prandium_); a kind of _tea_, as we should call it, between dinner and supper (_merenda_); a supper (_cæna_), which was their great meal, and commonly consisted of two courses; the first of meats, the second, what we call a dessert; and a posset, or something delicious after supper (_commissatio_)."--ADAM'S _Rom. Antiq._ 2d edition, 8vo. 1792, p. 434 and 447.
"The Romans usually began their entertainments with eggs, and ended with fruits; hence, AB OVO USQUE AD MALA, from the beginning to the end of supper, _Horat. Sat._ i. 3. 6; _Cic. Fam._ ix. 20.
"The dishes (_edulia_) held in the highest estimation by the Romans, are enumerated, _Gell._ vii. 16, _Macrob. Sat._ ii. 9, _Martial._ v. 79, ix. 48, xi. 53, &c., a peacock (PAVO), _Horat. Sat._ ii. 2. 23, _Juvenal._ i. 143, first used by Hortensius, the orator, at a supper, which he gave when admitted into the college of priests, (_aditiali cænd sacerdotii_,) Plin. x. 20, s. 23; a pheasant, (PHASIANA, _ex_ Phasi. _Colchidis fluvio_,) Martial. iii. 58, xiii. 72, Senec. ad Helv. 9, Petron. 79, Manil. v. 372; a bird called _Attagen_ vel-_ena_, from Ionia or Phrygia, _Horat. Epod._ ii. 54, _Martial._ xiii. iii. 61, a guinea-hen, (_avis Afra_, Horat. ib. _Gallina Numidica_ vel _Africana_, Juvenal, xi. 142, Martial, xiii. 73); a Melian crane; an Ambracian kid; nightingales, _lusciniæ_; thrushes, _turdi_; ducks, geese, &c. TOMACULUM, (~a temnô~,) _vel_ ISICIUM, (ab _inseco_;) sausages or puddings, _Juvenal._ x. 355. _Martial._ 42. 9, _Petron._ 31."--Vide _ibid._ p. 447.
That the English reader may be enabled to form some idea of the heterogeneous messes with which the Roman palate was delighted, I introduce the following receipt from _Apicius_.
"THICK SAUCE FOR A BOILED CHICKEN.--Put the following ingredients into a mortar: aniseed, dried mint, and lazar-root (similar to assafoetida), cover them with vinegar; add dates; pour in liquamen, oil, and a small quantity of mustard seeds; reduce all to a proper thickness with port wine warmed; and then pour this same over your chicken, which should previously be boiled in anise-seed water."