2nd-4th century AD. A rare, beautiful, rectangular-shaped redware platter (lanx) with scalloped edges to the short sides; the centre concave to contain food, mostly likely a seafood such as oysters or mussels, judging from the shape; incised scroll and linear details to the flat top. See Grocock, C., Grainger S. Apicius: A Critical Edition with an Introduction and English Translation, Devon, 2006. 879 grams, 33cm (13"). From the private collection of John Lawton collection, Surrey, UK; formerly in a Cambridge collection since the 1990s; accompanied by a collection sheet. This item was made to be used at the table by an ordinary Roman household, and would have been ideal for laying out appetisers (the course called gustum) like cold meat or small fish around the rim, or to bring the famous fish sauce called garum, made, according to Pliny the Elder, from 'intestinis piscium ceterisque quae abicienda sint sale maceratis' ('from the innards of fish and the refuse that will be otherwise thrown away, mixed with salt', HN,31,93").