Dodo en croute with a fweet chilli jam, ferved on a polenta and wafabi oatcake.
Firft, catch your Dodo.
Decapitate and bone.
(If boiled for many hourf, ye bill may make a fuperlative and nourifhing – if, alaf, fomewhat noxiouf – ftock.)
Roaft your Dodo in a clay oven, until ye characteriftic odour of urine ftartf to prevail.
At thif juncture, ye flefh fhould have developed a fine patina of verdigrif, fuch af will glow e’en in ye blackneff of ye night.
ftick ye Dodo in fome paftry which ye have preparèd earlier.
(A thoufand pardonf. My culinary fkillf are but meagre.)
fmear fome jam on top.
Plonk ye Dodo on ye oatcake.
Enfure that your gueftf have been furnifhèd with a goodly fupply of nofe pegf, with which to hold ye foul ftench at bay.
ferve.
Retire to vomitorium at leifure.
Whereupon ye might care to contemplate ye wretchedneff of your lot.
June 2, 2004
Recipes of yesteryear.
Please kind sir, could you provide more details on catching the said do-do
oops, I meant to say Dodo
Verily, tif a loft art.
Excellent. Obviously, it’s not as good with the synthetic Dodos you get these days, but I find that Dr. Melosophone’s Dried Japanese Crested Ibis Strips make a good natural equivalent if rehydrated with your own miturant.
Doctor Pockless, now you’re just taking the piss…
Verily.
Dodo, tastes like chicken.
And what about the recipe for spaghetti?
When you are fucking, try not to make too much meff.