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"Tastes change. We have recently seen the horse on the verge of replacing the ox, which would be quite just, since the ox had replaced the donkey. Maecenas was the first in Roman times to make use of the flesh of the domestic donkey .....Monsieur Isouard of Malta reports that, as a result of the blockade of the island of Malta by the English and the Neapolitans, the inhabitants were reduced to eating all the horses, dogs, cats, donkeys, and rats: 'This circumstance,' he says, 'led to the discovery that donkey meat was very good; so much so, in fact, that gourmands in the city of Valetta preferred it to the best beef and even veal ..... Particularly boiled, roast, or braised, its flavor is exquisite. The meat is blackish and the fat verging on yellow. However, the donkey must only be three or four years old and must be fat.'"
Alexandre Dumas (1802-1870)
'Grande Dictionnaire de cuisine'
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