music, carrying fronds, wearing garlands, and pouring out libations. After the sacrifices were made on the outside altar, the entourage would enter the temple to worship, and even to eat. The carcass of the animal was cut up into three portions—one to burn on the altar, one for the priest, and a portion retained by the patron who might take it to the market where the meat would be sold and eaten in homes later that day. After the offering was made to the gods, the meat was cooked and eaten at a