The Book of Household Management by Mrs. Beeton

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."