The Elephant.
Certain wandering tribes of Asia and Africa were thought formerly to be very fond of grilled elephant.[XIX_114] The Egyptians went so far in their pursuit of this delicacy, that the King Ptolemy Philadelphus was forced to forbid them, under pain of the most severe laws, to kill one of these animals, whose number diminished every day. The law was disregarded, and the elephant only possessed greater attractions for them.[XIX_115]
In our days, also, some semi-savage nations partake of the same taste. Le Vaillant, a celebrated traveller, and a most distinguished gastronomist, tells us that the first time he partook of an elephant’s trunk, which was served him by the Hottentots, he resolved that it should not be the last; for nothing appeared to him of a more exquisite flavour.[XIX_116] But he reserves his greatest praises for the foot of the colossal quadruped. We will let him speak for himself:—
“They cut off the four feet of the animal, and made in the earth a hole about three feet square. This was filled with live charcoal, and, covering the whole with very dry wood, a large fire was kept up during part of the night. When they thought that the hole was hot enough, it was emptied: a Hottentot then placed within it the four feet of the animal, covered them with hot ashes, and then with charcoal and small wood; and this fire was left burning until the morning. * * * My servants presented me at breakfast with an elephant’s foot. It had considerably swelled in the cooking; I could hardly recognise the shape, but it appeared so good, exhaled so inviting an odour, that I hastened to taste it. It was a dish for a king. Although I had often heard the bear’s foot praised, I could, not conceive how so heavy, so material an animal as the elephant, could furnish a dish so fine and delicate. * * * And I devoured, without bread, my elephant’s foot, while my Hottentots, seated around me, regaled themselves with other parts, which they found equally delicious.”[XIX_117]
The Romans never evinced fondness for the flesh of the elephant. This animal, with its gigantic proportions and rare intelligence, was found to be so amusing to the nation of kings, when dancing on the tight rope,[XIX_118] or in the terrible combats of the Circus,[XIX_119] that they hardly thought of roasting it, or making it into fricassees. We cannot, however, affirm that the gastronomic eccentricity of some Roman epicure did not dream of a monstrous feast, in which he may have offered to his guests an elephant à la Troyenne on a silver dish, made purposely for the occasion.