Alan Gillanders wrote:
What beautiful birds and all fat from my lovely, or at least it was lovely,
crop of sweet corn! Does anyone know what these birds taste like?
Regards,
Alan Gillanders
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Dear Alan,
My sympathies re the sweet corn.
An old Australian and NZ cookery book suggests that the Pukeko or
Bald Coot (old names) should be jugged like a hare. The bird should be
skinned before it is cooked. That's the sum total of the instructions.
The next recipe was for Parrot Pie - adapted from the old English
recipe for Pigeon Pie.
NB - I have no personal experience of these recipes, but have been
told by older persons with bush experience that 'Grass Parrots' are
very tasty, Wonga Pigeon is superb, and you can cook a 'Porcupine'
(Echidna) very nicely in a camp oven.
Annthea Fleming
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