When it came to trying new and unusual foods, the Victorians and Edwardians were nothing if not adventurous. Their dining tables were like a culinary zoo, featuring dishes that would make even the most daring modern foodie raise an eyebrow. Forget your basic roast chicken; these folks were feasting on hedgehogs, turtles, and all sorts of exotic critters—sometimes more for the thrill than the taste.

Victorians were particularly fond of turning strange animals into centerpieces of decadence. One might sit down to a dinner party where the star of the show was a roast peacock, feathers and all, carefully reassembled to remind you exactly what you were eating. It wasn’t just about flavor; it was a whole performance! If peacock wasn’t available, perhaps a fancy swan or an elaborate jelly molded in the shape of an animal would do.

And it wasn’t just about the fancy birds. The adventurous elite loved exotic imports, and turtle soup became a status symbol. Fresh turtles were shipped from the Caribbean, and cooks would labor for hours to transform these reptiles into a refined, gelatinous delight. If you couldn't afford a real turtle, there was always mock turtle soup, which replaced the turtle meat with calf's head—but let’s be honest, it was just as peculiar!

The Edwardians carried on this tradition of bizarre culinary curiosities with an even bigger appetite for the unusual. Game was a favorite, and if you were invited to an Edwardian feast, you might find yourself dining on larks, pigeons, or even squirrel. For those who truly wanted to impress, there was the infamous “ortolan bunting,” a tiny bird that was often eaten whole (yes, bones and all!), typically while hiding your face under a napkin—partly to capture the aroma and partly, perhaps, to hide your shame.

And let's not forget the trend of jelly everything. From eels suspended in aspic to savory jellies molded into intricate shapes, the Victorians and Edwardians had a knack for turning even the strangest foods into a wobbly, shimmering spectacle. It’s as if they looked at an animal and thought, "How can we make this more challenging to eat?" The answer was always: "Put it in jelly."