Cygnets, eels, gannets and gulls, oh my…

All on the menu for nobles of medieval England: “Chopped sparrow, roast swan, poached pike, conger eel, porpoise and lamprey: if it walked, swam or flew, the English medieval nobility ate it — usually with a dash of cinnamon, ginger or cloves — according to an ancient cookbook just released to the public.

Dating from 1500, A noble bok of festes ryalle and cokery, A bok for a Prynces housholde is the earliest copy of a printed cookbook in English, according to the British Library.” SF Chronicle