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The Daily Dispatch: February 16, 1865., [Electronic resource] 1 1 Browse Search
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The Daily Dispatch: February 16, 1865., [Electronic resource], A chapter on Ancient cooking. (search)
e other large animal, was roasted whole, having been previously stuffed with rabbits, hares, pheasants, etc. The meat of the ox was given to the meaner guests; the stuffing was called "the King's meat," and was reserved for the more noble feasters. The smaller animals cooked in this way retained all their own juices, and were cooked in the steaming blood of the ox, and are said to have been delicious.--One of the famous dishes of modern times is cooked in the same way, and its inventor, De la Reyniere, gives us the recipe for preparing it, as follows: "Stuff a fine large olive with capers and jolets d'anchois; then place the olive inside the body of a fig-picker, from which you cut the head and feet; then inclose the fig-picker in the body of a plump ortolan, neatly dressed; then insert the ortolan in the body of a fat lark, from which you dissect the principal bones; then cover the lark with a thin slice of lard, and put it into the body of a thrush, which, having in a like man