The selection of condiments and sauces was extensive, offering a wide variety of flavorings for the main course of rare meat which dominated the setting. To either side of the golden platter with its mound of bitesized morsels, were baskets of sourdough rolls, excellent for sopping juices. Save for the guest’s place, each diner’s setting included a delicate ewer containing his or her favorite beverage. The guest’s plate was flanked with two glass goblets, one brimming with iced water and the other gleaming with a dark wine.