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Title: Larousse Gastronomique: the encyclopedia of food, wine and cooking. Edited by Nina Froud and Charlotte Turgeon
Author(s): Montagne, P.
Year published: 1961
Publisher: London, Paul Hamlyn
Volume: -
Pages: pp. 1-1098
File: View PDF: 20,5 kb
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Categories and original text of this Reference:

Location:
Subject:
Species:
World
Value
All Rhino Species
Rhinoceros - Large, herbivorous, African and S. Asiatic pachyderm, very savage, whose flesh (mostly that of young animals) is edible. It is preferred to that of the elephant by natives who consider hippopotamus meat to be even better.
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