A Middle eastern version of a similar dish also involved a sheep, a goat, an ox
- with a
camel as the outermost layer. Not necessarily a full-sized camel. Maybe there
odd oryx and gazelle in it as well. A peacock was also mentioned.
From the culinary point of view. the difficulty is of course to get the
actually cooked without hopelessly scorching and overcooking the outer fauna.
Presumably cooked over a slow charcoal fire for a couple of days while
basted to stop it drying out.
I hope it was better than the couple of spit-roasts I've attended, where the
was very overdone and the inside definitely raw. It's a cooking technique which
requires skill and patience.
> OK, while this is slightly off topic, it is bird related to a certain
> extent. I was
> watching Spicks and Specks last night and was horrified to learn about a US
> dish called
> Turducken. It is basically a chicken, stuffed inside a duck then stuffed
> inside a
> turkey and then roasted! Whoa.... I had no idea they did things like this.
> I asked some online friends in the US about it and this was the record for
> this style of
> The largest recorded nested bird roast is 17 birds, attributed
> to a royal feast in France in the early 19th century (originally called
> a Rôti Sans Pareil, or "Roast without equal") - a bustard stuffed with
> a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a
> teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush,
> a lark, an Ortolan Bunting and a Garden Warbler. The final bird is
> small enough that it can be stuffed with a single olive; it also
> suggests that, unlike modern multi-bird roasts, there was no stuffing
> or other packing placed in between the birds. This dish probably could
> not be recreated in the modern era as many of the listed birds are now
> protected species.
> Oh my god! A Lapwing, Bunting, Lark and Warbler?
> I was that amused by this, I felt the need to share.
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