"It's clear they are festive meals of some kind of presumably the elite of the population," he said.

The following are two Mesopotamian recipes, with explanatory comments in parentheses from Botteron:

Stew of Kid

Head, legs and tail should be singed. Take the meat (before being put in the pot). Bring water to a boil. Add fat. Onions, samidu, leeks, garlic, some blood, some fresh cheese, the whole beaten together. Add an equal amount of plain suhutinnu.

Tarru-bird Stew

Meat from fresh leg of mutton is needed. You set water. Throw fat in it. Dress the tarru. Coarse salt, as needed. Hulled cake of malt. Onions, samidu, leek, garlic, milk; you squeeze (them together in order to extract the juice which is to be added in the cooking pot). Then, after cutting up the tarrus, you plunge them in the stock (taken out) from the crock (and previously prepared with the above-mentioned ingredients), in order for them to (begin) cooking in the cauldron. (After which) you place them back in the crock (in order to finish cooking). To be brought out for carving.