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. CRAB. Would you like to eat crab sausages? Boil some of these animals; reduce them to a pulp; mix with this some spikenard, garum, pepper, and eggs; give to this the ordinary shape of sausages, place them on the stove or gridiron, and you will, by these means, obtain a delicate and tempting dish.[XXI-268] Apicius assures us of the fact: Apicius was a connoisseur! A crab may also be served whole, boiled, and accompanied by a seasoning of pepper, cummin, and rue, which the cook skilfully mixes with garum, honey, oil, and vinegar.[XXI-269] Is it preferred stuffed? Then fill it with a skilful mixture of cummin, mint, rue, alisander, pine nuts, and pepper, the whole long soaked in garum, honey, vinegar, and wine.[XXI-270] FROGS. The ancients thought nothing of frogs, which they left at liberty to propagate. There was such a great number among the Abderites, that these good people gave up to them their native soil, and left the place in search of another spot. At the present day, in some countries, frogs are sought for as a most agreeable and wholesome food; in other parts--England in particular--they are disdainfully shunned. But in France there is a great consumption of them, especially in the spring. About a century since, they were greatly in fashion at Paris; and it is stated that a countryman from the province of Auvergne, named Simon, made a considerable fortune by feeding and fattening them in one of the suburbs of that city, which were sent to him from Auvergne.