the palate of man. With the exception of birds of prey, and some other
species, Moses permitted his people to eat them; and the Egyptians made
offerings to their priests of their most delicate birds. The ancient
Greeks commenced their repasts with little roasted birds; and feathered
game, amongst the Romans, was served as the second course. Indeed,
several of the ancient _gourmands_ of the "imperial city" were so fond
of game, that they brought themselves to ruin by eating flamingoes and
pheasants. "Some modern nations, the French among others," says Monsieur
Soyer, "formerly ate the heron, crane, crow, stork, swan, cormorant, and
bittern. The first three especially were highly esteemed; and
Laillevant, cook of Charles VII., teaches us how to prepare these
meagre, tough birds. Belon says, that in spite of its revolting taste
when unaccustomed to it, the bittern is, however, among the delicious
treats of the French. This writer also asserts, that a falcon or a
vulture, either roasted or boiled, is excellent eating; and that if one
of these birds happened to kill itself in flying after game, the
falconer instantly cooked it. Lebaut calls the heron a royal viand."