However, Pliny somewhere mentions certain magnificent sea-crawfish, which he describes as being four cubits in length[XXI_261]—very large ones, certainly.
Roman tables often presented to the sight of guests boiled sea-crawfish, peppered and garnished with asparagus,[XXI_262] but they were generally covered with a gravy composed of honey, vinegar, wine, garum, oil, and cooked wine; to which were added scallions, chopped small, pepper, alisander, carrots, cummin, and dates. Mustard was then mixed with the whole.[XXI_263]
LOBSTER.
Antiquity rendered justice to the lobster, and the taste for it did not change, being founded on truly estimable and sterling qualities. It was opened lengthwise, and filled with a gravy, into the composition of which entered both pepper and coriander. It was then slowly cooked on the gridiron, and every now and then basted with the same kind of gravy, with which the flesh became impregnated.[XXI_264]
RIVER CRAYFISH.
The Greeks were remarkably fond of this fish,[XXI_265] especially when obtained from Alexandria.[XXI_266] They were not less esteemed in Rome, where they eat them boiled with cummin, and seasoned with pepper, alisander, parsley, dried mint, and a great quantity of cummin; the whole carefully and well ground, and mixed with honey, vinegar, and garum, to which was sometimes added some liquid perfume.[XXI_267]
“Crayfishes can be preserved several days, not too warm, in baskets with some fresh grass, such as the nettle, or in a bucket with three-eighths of an inch of water. If there were enough water in it to cover them, they would die in a few moments, because their great consumption of air does not allow them to live in water unless it is continually renewed.”—Bosc.