Romol

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1880 Excerpt: ... himself, ' flashes out Luigi, 'which is the original egg of all other opinion. He a sceptic? He believes in the immortality of his own verses. He is such a logician as that preaching friar who described the pavement of the bottomless pit.' Poor Luigi! his mind was like sharpest steel that can touch nothing without cutting." "And yet a very gentle-hearted creature," said Giannozzo Pucci. "It seemed to me his talk was a mere blowing of soap-bubbles. What dithyrambs he went into about eating and drinking! and yet he was as temperate as a butterfly." The light talk and the solid eatables were not soon at an end, for after the roast and boiled meats came the indispensable capon and game, and, crowning glory of a well-spread table, a peacock cooked according to the receipt of Apicius for cooking partridges, namely, with the feathers on, but not plucked afterwards, as that great authority ordered concerning his partridges; on the contrary, so disposed on the dish that it might look as much as possible like a live peacock taking its unboiled repose. Great was the skill required in that confidential servant who was the official carver, respectfully to turn the classical though insipid bird on its back, and expose the plucked breast from which he was to dispense a delicate slice to each of the honourable company, unless any one should be of so independent a mind as to decline that expensive toughness and prefer the vulgar digestibility of capon. Hardly any one was so bold. Tito quoted Horace and dispersed his slice in small particles over his plate; Bernardo Rucellai made a learned observation about the ancient price of peacocks' eggs, but did not pretend to eat his slice; and Niccolb Ridolfi held a mouthful on his fork while he told a favourite story of Luigi Pulci's...