SC - The cooking of the swan as compared to the peacock.

[The Cheshire Cat]

People wrote:
>> Where did you come up with the swan?
>
>I wonder if black swans taste different to the white European versions?
>(I'm guessing it WAS an Australian black swan, or are they protected?)
>
   He he he he.  I thought that that's what would be asked.  I am actually
unsure as to where the swan came from.  They were black swans.  They were
procured by the Head Cook, dumped in front of me (I was handling the roast
meats) and told to pluck, gut and roast them.  I am assured that they were
legal, and I have had some papers waved at me to that effect.  He asked the
Council and they said go for it since we have an overabundance of them
here.  They told the people where to get them and they were shot.  Much
like shooting ducks apparently.

   We had a few problems with some who thought that we were just being
stupid, but to our knowledge, swan had never been served before even though
it was supposed to be a period meat served to royalty.  I know the white
swan is protected, so I can't say if they taste any different, I would
hazard a guess that they don't, I don't think the black swan is protected
tho, otherwise there would have been no swan.

  Besides, at that time of night, after trying to figure out how to roast
18 roasts in just one oven, I was a bit beyond caring what was being given
over to prepare.  The only question was how to get it looking reasonably
good.  They are very scrawny things once you pluck them.

Sianan