Rats
...he flesh of well-nourished rats can be, it seems, of good quality, but sometimes with a musky taste. Rats nourished in the wine stores of the Gironde were at one time highly esteemed by the coopers, who grilled them, after having cleaned out and skinned them, on a fire of broken barrels, and seasoned them with a little oil and plenty of shallot. This dish, which was then called Cooper’s Entrecôte, would be the origin of the Entrecôte à la bordelai...