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How to Carve an Elephant According to a Sixteenth Century Cookbook

The Renaissance brought about a revival in classical cookery, including a 1541 edition of a classic Roman cookbook. A 1905 issue of The Strand describes it:

One of these bears the date 1541, and amongst the dishes herein enumerated we may find hot-pots of cowheel, pickled broom buds, and Tetrapharmacon, of which the latter delicacy we are told that it was made of pheasant, peacock, a wild sow's hock and udder, with a bread pudding over it.

The manuscript also contained a recipe for yummy dormouse sausages and this handy if vague chart for butchering an elephant.

Link -via VA Viper

We dish up more neat food posts at the Neatolicious blog

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