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.
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