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dpack
Joined: 02 Jul 2005 Posts: 46055 Location: yes
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Posted: Sun Nov 14, 21 1:22 pm Post subject: a roman classic |
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"If you’d like to see for yourself, why not try this Roman recipe for braised flamingo and parrot, substituting asafoetida for laser.
Scald the flamingo, wash and dress it, put it in a pot, add water, salt, dill, and a little vinegar, to be parboiled. Finish cooking with a bunch of leeks and coriander, and add some reduced must [condensed grape mush] to give it color. In the mortar crush pepper, cumin, coriander, laser root, mint, rue, moisten with vinegar, add dates, and the fond [drippings] of the braised bird, thicken, strain, cover the bird with the sauce and serve. Parrot is prepared in the same manner. Apicus 6.231"
from the bbc webboost interesting articles thingy place
the one above would probably work with any non-fatty tough fowl such as an old rooster
the recipe needs a little interpretation
vinegar probably means live wine vinegar(or old wine) in the parboil and balsamic in the saucy braise stage
the braise stage could be in a covered casserole dish in an oven rather than "stove" and pan
apart from that, and the flamingo/parrot thing, it would fit in any decent cookbook
i would not rule them out, but i would not seek them out unless there was an avian infestation, if i was hungry i would be eating grubs
i have a cormorant recipe from the 1730's which is far more disturbing and mostly about removing the taste ![](images/smiles/icon_lol.gif) |
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Shane
Joined: 31 Oct 2005 Posts: 3467 Location: Doha. Is hot.
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dpack
Joined: 02 Jul 2005 Posts: 46055 Location: yes
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15839
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dpack
Joined: 02 Jul 2005 Posts: 46055 Location: yes
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15839
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Shane
Joined: 31 Oct 2005 Posts: 3467 Location: Doha. Is hot.
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dpack
Joined: 02 Jul 2005 Posts: 46055 Location: yes
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15839
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