7 Bizarre Dishes on Victorian Dinner Tables You’d Probably Hate

Strangled duck

It seems that the methods of cooking in the Victorian era were very bizarre and special, unlike those of today. The chefs preferred a different method of cooking the duck, so they opted for strangling one because this way they could preserve the body fluids – which were also added to the main dish.

After they strangled the duck, they removed the legs, breast and liver, semi-roasted the rest of the duck and then crushed it in a special press, to squeeze out the body fluids. As I said before, they added these fluids over the meat for extra flavor. You can still find this type of duck dish, known as ‘foie gras’ if you visit the La Tour d’Argent restaurant in Paris, France.