HADDOCK.
The haddock, like the sturgeon, was surrounded with the ridiculous honours of an almost divine pomp.[XXI_189] It was served interwoven with garlands, and trumpeters accompanied the slaves who, with uncovered heads and foreheads crowned with flowers, brought to the guests this dish, the merit of which was, perhaps, exaggerated by capricious fancies.[XXI_190]
TENCH.
Ausonius, who lived in the 4th century of the Christian era, is the first who has spoken of the tench, in his poem of the “Mostella.”[XXI_191] It was abandoned to the common people, who alone feasted on it.[XXI_192] This fish, long the victim of an unjust disdain, ultimately conquered from the great that esteem which they at first refused to it.
DRAGON WEAVER.
The dragon weaver traversed unseen the long and brilliant gastronomic period of the Romans. Greece rendered it more justice;[XXI_193] but its too modest qualities were not able to preserve it from forgetfulness and indifference.