RARE roast beef splashed with meaty jus, pork enrobed in luscious crackling fat, perhaps a juicy, plump chicken ... these are feasts that come to mind when one thinks of quintessential British food. Lately, however, a new meat is gracing the British table: squirrel.
http://www.nytimes.com/2009/01/07/dining/07squirrel.html?ex=1389070800&en=d20d8470bfd7c6e4&ei=5124&partner=facebook&exprod=facebook
Yes, I laughed at the headline too.
UPDATE ...
And now the squirrels go on the offensive by burning down a house of a former Member of Parliament.
http://news.sky.com/skynews/Home/Strange-News/Squirrels-Start-House-Fire-At-Former-Attorney-Generals-Cottage-Blaze-At-Lord-Mayhews-Property/Article/200901215199739?f=rss
1 comment:
"lovely taste of the nuts they nibble". Classic line. Difficult to skin? Brit weenies. Hang back legs from a small gambrel, make a full cut around the tail and rear ankles, make two cuts on the inside of legs and belly down, peel skin down to head, cut off head, make one more belly cut to remove entrails. Rinse off and throw on the fire, grill or boil in chicken broth with veggies for stew. Five or ten minutes tops, but probably not worth the $3 market price.
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