Quote:
Originally Posted by fishinpox
Dats good eatin!
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PELICAN PIETY
The perfect recipe for tough cuts of meat, ie. anything off a Pelican, not suitable for other dishes. I wouldn't recommend tackling this recipe unless you are feeling particularly fit as Pelicans are notoriously difficult to catch. Your best chance is to wait till the end of a feast and wave a teatowel just outside the kitchen door.
Cut meat from the bone. Pick over carcass for all edible bits of meat- there won't be much. Mince or chop what you do find thoroughly. Put a tablespoon of lard (renderings from a Baron or Baroness are best) to melt in a medium saucepan. Chop an onion finely and fry in the lard til golden. Stir in a tablespoon of flour and at least 500g of the meat. Cook until the Pelican mince takes a little colour then add 600ml of chicken or beef stock and a few drops of Worcestershire sauce. You might like to add some sweet white wine if the Pelican of your choice was especially bitter or not from Politarchopolis. Chop some parsley and stir in a tablespoon worth. When the gravy is quite thick pour into a gratin dish and cover with thick layer of pastry. Preheat the oven to 180C. Paint the pastry with a little butter and put the pie into the oven for 20 minutes. Best served with boiled root vegetables.