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a roman classic

 
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dpack



Joined: 02 Jul 2005
Posts: 41288
Location: yes
PostPosted: Sun Nov 14, 21 1:22 pm    Post subject: a roman classic Reply with quote
    

"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

Shane



Joined: 31 Oct 2005
Posts: 3371
Location: Doha. Is hot.
PostPosted: Mon Nov 15, 21 5:54 am    Post subject: Reply with quote
    

Tempting, but I think I might get in a spot of bother if I try to make off with a flamingo (they're wild here, as are parakeets).

dpack



Joined: 02 Jul 2005
Posts: 41288
Location: yes
PostPosted: Mon Nov 15, 21 7:40 am    Post subject: Reply with quote
    

"daddy, what do flamingos taste like?"

"child, they taste of algae and barbara cartland"

Mistress Rose



Joined: 21 Jul 2011
Posts: 13446

PostPosted: Mon Nov 15, 21 8:32 am    Post subject: Reply with quote
    

Think I might give adding the droppings of the bird a miss too. Can't say it appeals.

dpack



Joined: 02 Jul 2005
Posts: 41288
Location: yes
PostPosted: Mon Nov 15, 21 8:56 am    Post subject: Reply with quote
    

dripping is hardly more appealing

le jus seems a decent way to describe the ouzing from hot dead flesh

Mistress Rose



Joined: 21 Jul 2011
Posts: 13446

PostPosted: Tue Nov 16, 21 8:24 am    Post subject: Reply with quote
    

A I understand. Compete lack of flamingos and parrots though.

Shane



Joined: 31 Oct 2005
Posts: 3371
Location: Doha. Is hot.
PostPosted: Wed Nov 17, 21 4:11 am    Post subject: Reply with quote
    

Then however does one play croquet?

dpack



Joined: 02 Jul 2005
Posts: 41288
Location: yes
PostPosted: Wed Nov 17, 21 8:01 am    Post subject: Reply with quote
    


Mistress Rose



Joined: 21 Jul 2011
Posts: 13446

PostPosted: Wed Nov 17, 21 8:04 am    Post subject: Reply with quote
    


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