Subject: wild bird delicacy (fwd)
Date: Jul 18 15:04:12 1995
From: Burton Guttman - guttmanb at elwha.evergreen.edu



Alan Richards asked where we could see some startling wild-bird recipes.
Here's one that appeared on Birdchat.

Burt Guttman guttmanb at elwha.evergreen.edu
The Evergreen State College Voice: 360-866-6000, x. 6755
Olympia, WA 98505 FAX: 360-866-6794

---------- Forwarded message ----------
Date: Mon, 6 Mar 1995 08:43:41 EST
From: william pratt <WPRATT at MIAMIU.ACS.MUOHIO.EDU>
To: Multiple recipients of list BIRDCHAT <BIRDCHAT at LISTSERV.ARIZONA.EDU>
Subject: wild bird delicacy

Following up on the Ortolan recipe of recent Birdchat fame, I offer the most
elaborate wild bird recipe ever concocted. It's called "Roti San Pareil"
(or Unequalled Roast) and comes from VENUS IN THE KITCHEN (1952) by Norman
Douglas:

Take a large olive, stone is, and stuff if with a paste made of anchovy,
capers and oil.
Put the olive inside a trussed and boned bee-figue (garden warbler).
Put the bee-figue inside a fat ortolan.
Put the ortolan inside a boned lark.
Put the stuffed lark inside a boned thrush.
Put the thrush inside a fat quail.
Put the quail, wrapped in vine leaves, inside a boned lapwing.
Put the lapwing inside a boned golden plover.
Put the plover inside a fat, boned, red-legged partridge.
Put the partridge inside a young, boned, and well-hung woodcock.
Put the woodcock, rolled in breadcrumbs, inside a boned teal.
Put the teal inside a boned guinea fowl.
Put the guinea fowl, well larded, inside a young, boned tame duck.
Put the duck inside a boned and fat fowl.
Put the fowl inside a well-hung pheasant.
Put the pheasant inside a boned and fat wild goose.
Put the goose inside a fat turkey.
Put the turkey inside a boned bustard.
Having arranged your roast after this fashion, place it in a saucepan
of proper size with onions stuffed with cloves, carrots small squares of ham,
celery, mignonette, several strips of bacon well seasone, pepper, salt, spice,
coriander seeds, and two cloves of garlic .
Seal the saucepan hermetically by closing it with pastry. Then put it
for ten hours over a gentle fire and let the heat penetrate evenly.
Before serving, remove the pastry, put your roast on a hot dish after
removing the grease, if there is any, and serve.
Note: It might be difficult to procure so varied an assortment of
wild fowl anywhere at one and the same time; difficult, too, to find bustards
nowadays; and difficult to stuff a bigger bird like the lapwing into a smaller
one like the plover, but go ahead and enjoy!
Yours for delectable eating, Bill Pratt at Miami of Ohio