But Lynceus the Samian, the friend of Theophrastus, was acquainted with the use of paunches when eaten with Cyrenaic sauce. And accordingly, writing an account of the Banquet of Ptolemy, he says:—“A certain paunch having been brought round in vinegar and sauce.” Antiphanes, too, mentions this sauce in his Unhappy Lovers, speaking of Cyrene—
I sail back to the self-same harbour whenceAnd how much better a paunch of a castrated animal is, Hipparchus, who wrote the book called The Aegyptian Iliad, tells us in the following words—
We previously were torn; and bid farewell
To all my horses, friends, and assafœtida,
And two horse chariots, and to cabbages,
And single-horses, and to salads green,
And fevers, and rich sauces.
But above all I do delight in dishesAnd Sopater says in his Hippolytus—
Of paunches and of tripe from gelded beasts,
And love a fragrant pig within the oven.
But like a beauteous paunch of gelded pigAnd in his Physiologus he says—
Well boil'd and white, and basted with rich cheese.
'Tis not a well boil'd slice of paunch of pigAnd in his Silphæ he says—
Holding within a sharp and biting gravy.
That you may eat a slice of boil'd pig's paunch,
Dipping it in a bitter sauce of rue.