NEW FRENCH DISH
MAKING SEAGULLS PALATABLE SEVERAL RECIPES USED Resourceful French cooks are said to have found several methods of making seagull palatable. So far as is possible, the best results are being kept from the invaders, “or the Boche will eat all the gulls in the air.” Salt, herbs, and one or two secret concoctions can make certain birds taste something like the ducks they . resemble. Indeed, a plucked specimen, it is said, looked as if it had come straight from the farmyard. Although gulls eaten raw have kept alive many a seaman drifting in an open boat, few people care for the oily flesh. One mariner described it as “a vile mixture of bad fish, rancid oil, and tarred rope.” He added that it was too nautical, even for a sailor.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/HPGAZ19430906.2.29
Bibliographic details
Ngā taipitopito pukapuka
Hauraki Plains Gazette, Volume 52, Issue 32309, 6 September 1943, Page 8
Word count
Tapeke kupu
133NEW FRENCH DISH Hauraki Plains Gazette, Volume 52, Issue 32309, 6 September 1943, Page 8
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Hauraki Plains Gazette. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in