a roman classic

Latest Articles

a roman classic

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Sun Nov 14, 21 1:22 pm Post subject: a roman classic

"If youâ€™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: 3467
Location: Doha. Is hot.

Posted: Mon Nov 15, 21 5:54 am Post subject:
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: 46192
Location: yes

Posted: Mon Nov 15, 21 7:40 am Post subject:
"daddy, what do flamingos taste like?" "child, they taste of algae and barbara cartland"

Mistress Rose

Joined: 21 Jul 2011
Posts: 15950

Posted: Mon Nov 15, 21 8:32 am Post subject:
Think I might give adding the droppings of the bird a miss too. Can't say it appeals.

dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Mon Nov 15, 21 8:56 am Post subject:
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: 15950

Posted: Tue Nov 16, 21 8:24 am Post subject:
A I understand. Compete lack of flamingos and parrots though.

Shane

Joined: 31 Oct 2005
Posts: 3467
Location: Doha. Is hot.

Posted: Wed Nov 17, 21 4:11 am Post subject:
Then however does one play croquet?

dpack

Joined: 02 Jul 2005
Posts: 46192
Location: yes

Posted: Wed Nov 17, 21 8:01 am Post subject:

Mistress Rose

Joined: 21 Jul 2011
Posts: 15950

Posted: Wed Nov 17, 21 8:04 am Post subject:

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts