| Third Course. | ||
| Sow's Udder | Boar's Head | |
| Fricassee of Fish | Fricassee of Sow's Udders | |
| Various kinds of ducks | Roast Fowl | |
| Hares | Sausages | Roast Pig |
| Peacocks | ||
| Fourth Course. |
| Pastry in wonderfully elaborate forms and colors |
| Pirentine bread |
| Fifth Course. |
| Fruits and wines. |
The "gustus," or appetizer, was also variously known as the "gustatio." A favorite drink served with it was a mulsum of Hymetian honey and Falernian wine.
Toothpicks made from the leaves of the mastich pistachio were in common use.
All the dishes were carved at the sideboards by expert carvers who were trained in schools by practice on jointed wooden models.
Salt was much used in the flavoring of dishes and also to mingle with sacrifices.
A Roman bakery.