On Feb 18, 4:43*pm, Bryan > wrote:
> On Monday, February 18, 2013 5:55:28 PM UTC-6, merryb wrote:
> > On Feb 18, 3:49*pm, "Jean B." > wrote:
>
> > > Paging through Venus in the Kitchen or Love's Cookery Book by
>
> > > Pilaff Bey (pseudonym of Norman Douglas), I came across the
>
> > > following: *Rôti Sans Pareil. *Going from the smallest item to the
>
> > > largest, we have
>
> > > a large olive stuffed with a paste of anchovies, capers and oil;
>
> > > a trussed and boned garden warbler;
>
> > > a fat ortolan;
>
> > > a boned lark;
>
> > > a boned thrush;
>
> > > a fat quail;
>
> > > a boned lapwing;
>
> > > a boned golden plover;
>
> > > a fat, boned, red-legged partridge;
>
> > > a young, boned, well-hung woodcock rolled in crumbs;
>
> > > a boned teal;
>
> > > a boned, well-larded guinea-fowl;
>
> > > a young, boned, tame duck;
>
> > > a boned, fat fowl; a well-hung pheasant5;
>
> > > a boned, fat, wild goose;
>
> > > a fine turkey; and
>
> > > a boned bustard.
>
> > > * *This was apparently an abbreviated form of a recipe that was in
>
> > > A. T. Raimbault's Le Parfait Cuisinier (1814). *Douglas points out
>
> > > some problems, like the impossibility of stuffing larger birds
>
> > > into smaller ones (e.g., stuffing a lapwing into a plover). *You
>
> > > can compare Douglas's rendition with that on page 92 of
>
> > > Raimbault's book via goog1e, assuming you can read French:
>
> > > <http://books.google.com/books?id=rtNqrNGoXEwC&printsec=frontcover&sou...>
>
> > > or
>
> > >http://tinyurl.com/b5beend
>
> > LOL- I have that book also! One of the lines cracks me up- a well hung
>
> > woodcock??
>
> > I wonder if all of those birds are still around.
>
> This duck is far more well-hung than any woodcock.http://www.abc.net.au/science/articl.../14/366856.htm
>
> --Bryan

LOL- if I was a bird, I'd be very afraid to see that flying towards me!