The Pleasures of the Table

Gastronomy from ancient days to modern times — the feasts of Greece and Rome, the great chefs and their schools, the literature of the table, and Ellwanger's own views on the aesthetics of dinner-giving.

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Sallets and Salads: Distrust

Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt.

Four times the spoon with oil from Lucca crown, And twice with vinegar procured from town; And, lastly, o'er the flavour'd compound toss A magic soupçon of anchovy sauce.

Oh, green and glorious! Oh, herbaceous treat! 'T would tempt the dying anchorite to eat; Back to the world he 'd turn his fleeting soul, And plunge his fingers in the salad bowl.

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