We enjoyed such a one last Saturday.

We began with a Roman starter and ended with a Victorian wedding cake.

Everything was superb, I'll send details if anyone wants them.

The only problem the chef had was with the starter, which suggested that the
melon should be cooked. If you cook melon you end up with a mush so he
served it raw but still in the delicious sauce of course.

But I've noticed that the cucumbers I grow are very firm and not like the
watery ones I used to buy. I wondered if this might be true of melons two or
more thousand years ago.

Does anyone know - and have a reference?

Mary