Post by Fewms on Feb 8, 2009 19:12:34 GMT
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Page 9
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Exposition of the Sacrificial Fowl
by Pstah K. Nefeh
Today we'll talk about cooking various flightless birds. Unfortunately the desert Penguin is a protected species, but the following recipes work with other flightless birds such as plucked pigeon, plucked fowl and plucked goose.
The first recipe is courtesy of Minister Gwydion. Since this is a cooking article and since we encourage our readers to hold their meals in [1], we felt it was necessary to exclude his detailed explaination of the actual sacrifice. We suggest he publish that in his memoirs. Instead we chose to skip straight to the recipe.
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Sacrificial Pigeon, as prepared for Minister Gwydion (you know he never gets his hands dirty), by his many muhatimmu:
The animal having been sacrificed, it is plucked after it is plunged into hot water. Once plucked, it is washed in cold water and one severs the neck, leaving the fleshy skin on, and cuts off the sides. Wash the body, and leave it in cold water. Chop the gizzard from which the outer membrane has been removed. Open and finely chop the intestines.
For the boiling in the pot, one puts into a cauldron the body, gizzard, intestines, and head (of the pigeon), as well as a piece of mutton and put it on the fire. Take off the fire, rinse everything carefully in plenty of cold water and wipe dry with care. Sprinkle with salt and put it into a pot. Cover with water and add: a piece of de-veined fat, vinegar and samidu, leek and crushed garlic, onions, and if necessary some more water. One lets it simmer.
Once it is cooked, one pounds and crushes together in order to add to the stew: leek, garlic, andahsu and kisimmu, or in default of that crushed and pounded baru. Then one wipes the pigeon taken from the pot and the oven of which one pushes the heat to roast a high fire the legs, which have first been wrapped in dough.
When all is cooked, one takes the meat off the fire, and before the stock has become lukewarm, it is served, accompanied by garlic, greenery and vinegar. The stock can be eaten first or served as a side dish. Serves 41.
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Hmmm... I'm not sure how one pigeon manages to serve 41, but clearly it's the Sektarian miracle of the pigeon and 41 servings. (Recall that time Sek ordered the pigeon to feed on the crowd of 40 humans. Again in the interests of good taste, we advise you to brush up on practical theology for yourself).
Now onto Magistrate Leyan's Djelian Classic Chicken with 40 garlic cloves. Unfortunately he's still wandering the desert, living on bread and water, attending to the council needs via pigeon. (Which are promptly handed over to Magistrate Gwydion, after being questioned). So in lieu of his orthentic recipe, we provide you with the outline...
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Chicken with 40 garlic cloves:
First choose the chicken according to the occasion. If a D'reg is visiting, go out and slaughter your fattest young cockerel. If however a flea ridden Morporkian enters your tent, it is acceptable to feed him the stringy old hen that stopped laying last week. Do not worry, even if you have it, this recipe is designed to make even the toughest old meat soft as butter and just as tasty.
Once the chicken has been plucked and the internal organs removed and cleaned, brown the chicken well in butter in your pot of choice. (this is a one-dish recipe, if you use a large enough pot). When sufficiently browned, add 40 whole garlic cloves (peeled, of course), some thyme, salt, pepper and chicken stock. If you lack chicken stock you may use water, but add your favourite spices of choice (for example bay leaves). Bring everything to a boil and then let simmer covered for about an hour or until the chicken is very tender and the meat falls apart from the bone. Keep checking the meat while cooking and if the stock gets too low, add more or add just water. Once fully cooked, remove the meat along with a few of the softened cooked garlic cloves onto a platter. Strain or smash the remaining cloves into the stock and thicken it over the fire. Pour the sauce over the bird and serve immediately. Serves as many as a chicken normally serves.
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Remember... you don't have to travel for 40 days and nights in the desert to see the light. Both these recipes are typical of traditional djelian homecooking and one taste will transport you and your family from anywhere on the disc or the round world, straight into a cozy rug-filled tent.
That's it for this issue. Until next time, don't be a chicken! Go out and pork yourself!
[1] Unless you wish to perfume your hostess in thanks with a ceremonial burp. In which case, the proper procedure is to burp often and loudly and preferably in the direction of the woman of the house, gently fanning the air towards her.
Editor's Note: The next issue will feature cooked scapegoat (or curried goat trotters), by Black Earwax Pus. Supposedly she had been force fed this as a child. It is an orthentic round world recipe.
Page 9
---
Exposition of the Sacrificial Fowl
by Pstah K. Nefeh
Today we'll talk about cooking various flightless birds. Unfortunately the desert Penguin is a protected species, but the following recipes work with other flightless birds such as plucked pigeon, plucked fowl and plucked goose.
The first recipe is courtesy of Minister Gwydion. Since this is a cooking article and since we encourage our readers to hold their meals in [1], we felt it was necessary to exclude his detailed explaination of the actual sacrifice. We suggest he publish that in his memoirs. Instead we chose to skip straight to the recipe.
__________
Sacrificial Pigeon, as prepared for Minister Gwydion (you know he never gets his hands dirty), by his many muhatimmu:
The animal having been sacrificed, it is plucked after it is plunged into hot water. Once plucked, it is washed in cold water and one severs the neck, leaving the fleshy skin on, and cuts off the sides. Wash the body, and leave it in cold water. Chop the gizzard from which the outer membrane has been removed. Open and finely chop the intestines.
For the boiling in the pot, one puts into a cauldron the body, gizzard, intestines, and head (of the pigeon), as well as a piece of mutton and put it on the fire. Take off the fire, rinse everything carefully in plenty of cold water and wipe dry with care. Sprinkle with salt and put it into a pot. Cover with water and add: a piece of de-veined fat, vinegar and samidu, leek and crushed garlic, onions, and if necessary some more water. One lets it simmer.
Once it is cooked, one pounds and crushes together in order to add to the stew: leek, garlic, andahsu and kisimmu, or in default of that crushed and pounded baru. Then one wipes the pigeon taken from the pot and the oven of which one pushes the heat to roast a high fire the legs, which have first been wrapped in dough.
When all is cooked, one takes the meat off the fire, and before the stock has become lukewarm, it is served, accompanied by garlic, greenery and vinegar. The stock can be eaten first or served as a side dish. Serves 41.
___________________________
Hmmm... I'm not sure how one pigeon manages to serve 41, but clearly it's the Sektarian miracle of the pigeon and 41 servings. (Recall that time Sek ordered the pigeon to feed on the crowd of 40 humans. Again in the interests of good taste, we advise you to brush up on practical theology for yourself).
Now onto Magistrate Leyan's Djelian Classic Chicken with 40 garlic cloves. Unfortunately he's still wandering the desert, living on bread and water, attending to the council needs via pigeon. (Which are promptly handed over to Magistrate Gwydion, after being questioned). So in lieu of his orthentic recipe, we provide you with the outline...
____________________________
Chicken with 40 garlic cloves:
First choose the chicken according to the occasion. If a D'reg is visiting, go out and slaughter your fattest young cockerel. If however a flea ridden Morporkian enters your tent, it is acceptable to feed him the stringy old hen that stopped laying last week. Do not worry, even if you have it, this recipe is designed to make even the toughest old meat soft as butter and just as tasty.
Once the chicken has been plucked and the internal organs removed and cleaned, brown the chicken well in butter in your pot of choice. (this is a one-dish recipe, if you use a large enough pot). When sufficiently browned, add 40 whole garlic cloves (peeled, of course), some thyme, salt, pepper and chicken stock. If you lack chicken stock you may use water, but add your favourite spices of choice (for example bay leaves). Bring everything to a boil and then let simmer covered for about an hour or until the chicken is very tender and the meat falls apart from the bone. Keep checking the meat while cooking and if the stock gets too low, add more or add just water. Once fully cooked, remove the meat along with a few of the softened cooked garlic cloves onto a platter. Strain or smash the remaining cloves into the stock and thicken it over the fire. Pour the sauce over the bird and serve immediately. Serves as many as a chicken normally serves.
__________________________________
Remember... you don't have to travel for 40 days and nights in the desert to see the light. Both these recipes are typical of traditional djelian homecooking and one taste will transport you and your family from anywhere on the disc or the round world, straight into a cozy rug-filled tent.
That's it for this issue. Until next time, don't be a chicken! Go out and pork yourself!
[1] Unless you wish to perfume your hostess in thanks with a ceremonial burp. In which case, the proper procedure is to burp often and loudly and preferably in the direction of the woman of the house, gently fanning the air towards her.
Editor's Note: The next issue will feature cooked scapegoat (or curried goat trotters), by Black Earwax Pus. Supposedly she had been force fed this as a child. It is an orthentic round world recipe.