mogul@Shasta.ARPA (01/24/86)
This newsgroup has had few truly exotic recipes recently. Here's one from the November 1985 issue of Natural History: Porcupine Crackings from "Leipoldt's Cape Cookery" by C. Louis Leipoldt "Plunge the animal, as you would a suckling pig, into boiling water; scrape off the pens and the hairs; scrub the skin until it is perfectly smooth and white. Now skin the animal and discard the meat, which is not very nice to eat. Put the skin in a jar in salt water to which you have added a little vinegar, and let it lie in it overnight. Take it out the next day, dry it, rub it with a clove of garlic and put it in a saucepan with a little boiling water. Boil till it is tender enough to allow a fork to pierce it easily. Take it out and cut it into pieces about the size of flattened apricots (about 2 inches square) which you may either grill or fry in a pan with a little fat. Put on the pieces some pepper and salt and send to table with plenty of rice, and lemons cut in halves." I haven't tried this recipe yet.
nemo@rochester.UUCP (Wolfe) (01/29/86)
In article <1@Shasta.ARPA> mogul@Shasta.ARPA writes: >This newsgroup has had few truly exotic recipes recently. Here's one >from the November 1985 issue of Natural History: > > Porcupine Crackings > from "Leipoldt's Cape Cookery" by C. Louis Leipoldt > ...<recipe>... >I haven't tried this recipe yet. This recalls the description in "Little House in the Big Woods" of Laura'a favorite pork treat: the tail. It was scalded and the hair removed, then stuck on the end of a stick and roasted over the open fire, sizzling and curling, dripping fat as it rendered. Seems that getting there was half the fun. I haven't tried this recipe yet, either. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627