How To Cook A Cormorant

Published by Frank Key on Friday, 11 April, 2008 in Things I Have Learned. 4 Comments

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.

4 Responses to “How To Cook A Cormorant”

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Michael
Tuesday, 15 April, 2008 at 10:52 am

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
Phil
Tuesday, 15 April, 2008 at 7:48 pm

Is this a recipe for, as chaucer says, “the hote cormoraunt of glotonye”?
Frank Key
Wednesday, 16 April, 2008 at 7:37 am

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.
Phil
Wednesday, 16 April, 2008 at 12:14 pm

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.