One of the three known culinary tablets from the Old Babylonian period (circa 1750 B.C.E.), now at Yale University, comprises twenty-five simple recipes for broths made from a variety of meats and vegetables. Unfortunately, the precise meaning of some technical terms and names for ingredients is not known.

To prepare amursanu-pigeon in broth

Slaughter the pigeon, soak it in hot water, and pluck it. Wash with cold water and skin the neck. . . cut out the ribs . . . remove the gizzard and pluck (that is, the heart, liver, and lungs) . . . split and peel the gizzard. Cut open and chop the intestines.

To prepare the broth, put the bird, gizzard, pluck, intestines . . . head, and a piece of mutton in a cauldron and heat . . . Remove from heat, wash with cold water and wipe carefully. Sprinkle with salt and place all ingredients...