Conquest of Mexico
His meals the emperor took alone. The well-matted floor of a large saloon was covered with hundreds of dishes. Sometimes Montezuma himself, but more frequently his steward, indicated those which he preferred, and which were kept hot by means of chafing-dishes. The royal bill of fare comprehended, besides domestic animals, game from the distant forests, and fish which, the day before, were swimming in the Gulf of Mexico! They were dressed in manifold ways, for the Aztec artistes, as we have already had occasion to notice, had penetrated deep into the mysteries of culinary science.1
The meats were served by the attendant nobles, who then resigned the office of waiting on the monarch to maidens selected for their personal grace and beauty. A screen of richly gilt and carved wood was drawn around him, so as to conceal him from vulgar eyes during the repast. He was seated on a cushion, and the dinner was served on a low table, covered with a delicate cotton cloth. The dishes were of the finest ware of Cholula. He had a service of
