In my novel, one of the treats served up by Apicius to his guests (from De Re Coquinaria, Chapter IX, 396) is stuffed dormice. They were generally eaten as snacks and were a favorite at the tabernas and popinas (taverns and bars) but were also popular with the upper class. Nowadays the lucky little dormouse isn't eaten (although apparently they are still in Slovenia!) but way back then they were often stuffed, fried and eaten whole, bones and all. Below is the recipe found in the cookbook which bears Apicius' name.
Stuffed Dormouse Is stuffed with a forcemeat of pork and small pieces of dormouse meat trimmings, all pounded with pepper, nuts, laser, broth. Put the dormouse thus stuffed in an earthen casserole, roast it in the oven, or boil it in the stock pot.
I don't intend on trying this one out soon!