Ancient Roman Food and Dining

The usual dishes of Roman foods contained peacock brains, pike livers, cock crests, lark tongues, bear, and lion. Also, frequently served for breakfast were cold meats, eggs, veggies, and bread. Herbs and spices livened up their meals to have cooking that was spicy and sweet. The most commonly used spice was pepper to give flavoring to game-birds, fish, shellfish, lamb, kid, and wild boar. In addition, a fish sauce and fish pickle was popular where "The gills, blood, and intestines of a mackerel were placed in a jar with salt, vinegar, and herbs. The mixture was stirred and pounded into a paste or sauce, which was left in the sun to ferment."