At formal banquets, dishes were served in a fixed sequence. First came Quick-Cured Lamb, a salty delicacy, the…
At formal banquets, dishes were served in a fixed sequence. First came Quick-Cured Lamb, a salty delicacy, then dried cured meat, followed by mutton. Even the finest feasts followed this order.
Each portion was placed in a small lidded dish, much like the containers used for preserved delicacies in later households. It was set on tortoiseshell mounts with gold fittings, sealed at both sides, and topped with a yellow slip bearing the name of the tasting official until it was presented.