My Recipe Book :)

Boiled Flamingo:

1. Scald the flamingo with the feathers still on.
2. Wash it and remove the feathers and other parts not meant for eating.
3. Stuff it with greens, celery leaves, etc., and tie it to keep its shape. Coat it in lard.
4. Boil the bird in a pot of water with salt, dill, and a little vinegar.
5. Put the half-cooked bird in a sauce pan and brown in oil. Add a bunch of leeks and coriander. Add a little broth. Cover and continue cooking.
6. To add color, pour in some grape juice thickened by heating.
7. Crush some spices—pepper, cumin, coriander, laser root, mint, and rue. Moisten them with vinegar.
8. Add dates and some of the juice from the sauce pan. Stir this back into the sauce and simmer.
9. Add flour and cook till thickened. Strain and pour the sauce over the bird.
The recipe works just as well for parrot.

Sweet Pickled Beaver

1. Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to the water
2. The next day, remove the beaver from the brine, wash and cover with a solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.
3. Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes.
4. Drain and rinse beaver, pat dry and place in a roaster.
5. Mix mustard, spices, sugar, wine and fruit juices and spread over beaver.
6. Cover and roast at 325 degrees F. until tender, basting frequently.

Seal Brain Fritters

Wash the seal brains in salted water.
Remove loose skin and blood.
Soak the brains in fresh cold water for 1 hour, changing the water two or three times.
Cover with water to which 1 tablespoon salt and 1 tablespoon vinegar has been added and boil for 15 minutes.
Drain and pat dry.
Mash the brains until soft and light.
Mix the flour, eggs and milk together, beating well to make a soft smooth batter.
Add the brains, melted butter, herbs, salt and pepper to the batter, and mix well.
Drop tablespoons of the mixture into hot fat and deep fry until golden brown.
Drain the fritters well before serving. Serves 4.