Macedonia possessed a particular species of pig, greatly envied by the rest of Greece. Certain individuals of this giant race acquired enormous proportions, and King Eumenes used to give as much as sixty-four pounds sterling for one of these animals, provided it measured four feet seven inches in height, and as much in length.[XVI-28] It will be easily understood that the cooks vied with each other, to see who could form unheard-of combinations with the succulent pieces which these enormous pigs furnished. They disguised the taste and form in a thousand different ways, and the most experienced palate was always the dupe of these exquisite deceptions. Thus Titius Quintus, a clever amateur, being enraptured with the number and astonishing variety of dishes which his host caused to be served, at Chalies in Etolia, what was his surprise when the amiable Amphytrion smilingly told him that he had eaten nothing but pork![XVI-29] Rome, be it observed, knew how to follow the example of Greece; and, in the hands of its skilful cooks, the flesh of this heavy animal was often transformed into delicate fish, ducks, turtle doves, or capons.[XVI-30] But the masterpiece of these great artists--the _ne plus ultra_ of their fertile imagination--was the hog _à la Troyenne_, so named because from the depth of its inside issued battalions of thrushes, myriads of ortolans, and fig-peckers (becaficoes)--an ingenious image of those armed cohorts inclosed in the horse of Troy.[XVI-31] Everywhere the sumptuous dish is cited, but nothing is said of the manner in which it was prepared. The curious will perhaps be thankful to find that this omission is here repaired:--