The Ethiopian cooks had two antelopes brought in from the zoo. They gutted, skinned, and roasted them in spices and butter. Twenty turkeys — stuffed with herbs and bread — were thrust into the antelopes and the empty crevasses filled with hundreds of hardboiled eggs. A bleating camel, feeling something sinister in the room, was soon slaughtered as well, his innards replaced with the antelopes, whose innards had been replaced with the turkeys and eggs, whose innards had been replaced with breads, spices, herbs, and fish. And the Emperor of Ethiopia ate only just a little.
Bawdy, exorbitant, unethical. In the most mythic banquets, everything is permitted, nothing impossible. Mile-high desserts carved to resemble palaces, grapes served upon platters of young boys, vomit buckets. But aside from the slaves, drunkenness, and orgies, it is perhaps the dining upon outrageously prepared animals — much like the stuffed camel Bohumil Hrabel describes in I Served the King of England — that is most…indelible. Heliogabalus enjoyed ostrich brains and eels fattened with Christians. The Emperor Vitellius once served a dish including flamingo tongues and lamprey milt in the name of Minerva. Hampton Court under Henry VIII was often the stage for feasts of whale, peacock beaks, and the ever-popular flaming boar’s head. No organ was left unturned. MORE