How to Cook a Porcupine

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“Get a porcupine in August because at that time, owing to its feeding, it is very fat, even though its flesh has a less bad odour between October and January. After the animal has been killed let the flesh hang, in winter for four days and in summer for a day and a half. When it is skinned, divide it crosswise… stud it with some cloves of garlic and whole cloves and rosemary tips to take away its bad smell. Then set it to roast on a spit, catching the drippings. When it is done serve it up hot, dressed with a garnish of must syrup, rose vinegar, pepper, cinnamon, cloves and the drippings.”

Bartolomeo Scappi, Opera

And then just discard the whole stinking mess and order takeout.