richardm@runx.oz.au (Richard Murnane) (06/20/91)
Hi Andrew, Some time ago, somebody was looking for bizarre recipes. Recently, a friend showed me the following, from "The New York Times Natural Foods Cookbook", by Jean Hewitt. I haven't tried it, as getting the vital ingredient is a bit difficult :-), and the nearest local equivalent, the Ku-ring-gai flying fox, is a protected species... Fruit Bat Soup (This soup is offered on the off-chance that a reader may find himself in Micronesia, specifically the Caroline Islands, where this is a natural, native delicacy.) 3 fruit bats, well washed but neither skinned nor eviscerated Water 1 tablespoon finely sliced fresh ginger 1 large onion Sea salt to taste Chopped scallions Soy sauce and/or coconut cream 1. Place the bats in a large kettle and add water to cover, the ginger, onion, and salt. Bring to a boil and boil 40 minutes. Strain broth into a second kettle. 2. Take bats, skin them and discard skin. Remove meat from the bones and return meat, including any of the viscera fancied, to the broth. Heat. 3. Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream. Yield: Four servings. Step 1 sounds interesting, adding salt to taste. How is a bucket full of dead, raw bats supposed to taste? ;-) Bon appetit! -Richard [what a bizarre recipe! I'm surprised that fruitbat himself didn't submit it! -aem]