Vincent M Holt published an excellent pamphlet in 1885 suggesting his readers look further afield than bacon and beer for delicious menu items
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“What a pleasant change from the labourer’s unvarying meal of bread, lard, and bacon, or bread and lard without bacon, or bread without lard or bacon, would be a good dish of fried cockchafers or grasshoppers.
Fried grasshoppers found here
Cheese-mites, the grubs of a small fly, are freely eaten by many persons, whom I have often heard say “they are only cheese.” There is certainly some ground for this assertion; as these grubs live entirely upon cheese; but what would one of these epicures say if I served up to him a cabbage boiled with its own grubs? Yet my argument that “they are only cabbage” would be fully as good as his. As a matter of fact, I see every reason why cabbages should be thus served up, surrounded with a delicately flavoured fringe of the caterpillars which feed upon them.
Sushi caterpillar found here
At one time, insects being prescribed as remedies by village quacks and wise men made people, at any rate, familiar with the idea of swallowing them. Wood-lice, which conveniently roll themselves up into the semblance of black pills, were taken as an aperient; centipedes were an invaluable specific for jaundice; cockchafers for the plague; ladybirds for colic and measles.
Steelblue Ladybird found here
In Arabia, Persia, and parts of Africa there are regular locust shops where they are exposed for sale; and among the Moors they are highly valued, appearing in the menu at the best tables. Their method of cooking is to pluck off the head, wings, and legs, boil for half an hour, flavour with pepper and salt, and fry in butter. As I can myself bear witness, of which more hereafter, this recipe applied to our English grasshoppers renders that despised insect a truly tasty morsel.
cooked grasshopper found here
The Chinese, making use of “the worm, a thing that crept on the bare earth, then wrought a tomb and slept” as food, eat the chrysalids of the silkworms after the silk has been wound from off the cocoons. They fry them in butter or lard, add yolk of eggs, and season with pepper, salt, and vinegar.
male silkworm found here
Even Spiders have been relished as tid-bits, not only by uncivilized nations, but by Europeans of cultivation. For Reaumur tells of a young lady who was so fond of spiders that she never saw one without catching and eating it. Lalande, the French astronomer, had similar tastes; and Rosel speaks of a German who was in the habit of spreading spiders, like butter, upon his bread.
spider cupcakes found here
Wood-louse sauce is equal, if not distinctly superior to, shrimp sauce.The following is the recipe: Collect a quantity of the finest wood-lice to be found, and drop them into boiling water, which will kill them instantly, but not turn them red, as might be expected. At the same time put into a saucepan a quarter of a pound of fresh butter, a teaspoonful of flour, a small glass of water, a little milk, some pepper and salt, and place it on the stove. As soon as the sauce is thick, take it off and put in the wood-lice. This is an excellent sauce for fish. Try it.