Note 50 — VI. PLUTARCH. 40–120 A.D. (?)
Reading edition
Such it seems, were some of the popular methods of torture in the Slaughter Houses in the first century of our æra. Whether the “calf-bleeding,” and the preliminary operations which produce the pâté de foie gras, &c., or the older methods, bear away the palm for ingenuity in culinary torture, may be a question.