The estimable Miss Hathorn at Mustard Plaster has alerted me to this BBC audio clip (read by Leslie Phillips!) telling me how to cook a cormorant. I feel considerably cheered up, and so will you.
Hooting Yard
The estimable Miss Hathorn at Mustard Plaster has alerted me to this BBC audio clip (read by Leslie Phillips!) telling me how to cook a cormorant. I feel considerably cheered up, and so will you.
Thanks for the link, Mr Key!
As an aside, and as one WordPress user to another, I’d strongly advise upgrading to WordPress version 2.5, because quite a few security holes are being discovered in the old version 2.1 that you are currently running.
(Scroll a little down this page for details: http://ma.tt/2008/04/securityfocus-sql-injection-bogus/ )
Keep on with the great writing,
Michael
Is this a recipe for, as chaucer says, “the hote cormoraunt of glotonye”?
Michael : Thank you for the tip.
Phil : It may well be, but for a thoroughly gluttonous recipe one might want to put the cormoraunt in a pie with The waker goos; the cukkow ever unkinde; The popiniay, ful of delicasye; The drake, stroyer of his owne kinde; The stork, the wreker of avoutrye; and such other fowls as come to hand.
Hot cormorant is always better than cold cormorant I think.
I must try the popiniay due its being full of ‘delicasye’ – sounds tasty. I don’t fancy the stork, though. I don’t have my middle English lexicon to hand, but ‘avoutrye’ doesn’t sound good.
Chaucer, tantalisingly, remains silent on the attributes of chicken nuggets.