SC - Roc recipe-sort of

[LrdRas at aol.com]

In a message dated 97-10-11 23:53:28 EDT, you write:

<< what is your recipe for Roast of Roc >>

Well.....I didn't really write it down. Basically, I thought I could serve
ostrich (period for my persona almost) instead of emu but the ostriches
weren't ready for slaughter. :-)

So I bought 2 emus instead (Serves 150) and borrowed a pig roaster. I cut off
the hind quarters leaving them whole and attached together. The rib cage and
neck were reserved for stock.

The emu's have several lbs. of fat internally between the  legs so I trimmed
the fat from the carcass and rendered it. The resulting grease was used in
making pasrtry dough for another feast dish. The emu farmer slaughtered the
birds and skinned them for me. He thew in the livers and the fat for free 

The liver was reserved for the Guild cooks and a few hand-picked liver
gourmands that were known to be on site, as well as a couple of event goers
who had expressed interest in this rare and delightful gourmet treat. It was
lightly sauted in butter asnd shallots and sliced for serving.

Four strips of meat located inside underneath the was also reserved
specifically for the 4 volunteers who spent there entire day doing grunt work
and maintaining the sanity of the kitchen. These were carefully removed after
the rosted birds went to be carved.

The birds were placed in the roaster at 10:30 am and basted every half hour
until feast began. The basting sauce consisted of 1/2 gallon Italian
dressing; 1 quart of raspberry syrup; 3 tblsp each of ground cubebs, galengal
and grains of paradise; 1  cup Dijon style mustard and 1 cup honey.

When tender at around 8 pm at the last course of the feast , each was
carefully removed to a 2 man platter which were paraded through the feast
hall and into the kitchen where they were immediately carved and served.

There you have. :-)

Ras




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