Quoting Michael Loo to Dale Shipp <=-

Weller has fed me a couple things over the
years that might be described as worse than
zucchini.

Presumably that would have been the rancid seal meat and the fish
eating Newfoundland Turrs (Murres/Auks). I believe you enjoyed the
fresh lake trout and the massive porterhouse.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: To Make Coot, Loon and Mud Hen Palatable
Categories: Canadian, Game, Poultry, Info, Duck
Yield: 1 Serving

Coots, loons, mud hens or
Other fish ducks
Onions
Favourite stuffing recipe
Bacon or salt pork

"Even a loon don't cook up too badly if a yahoo don't gentle it too
much. Cram the birds with onions. B'il real easy *three* hours. Then
start brand new with a crumb stuffing. Tuck a mess o' sow belly where
they'll do the most good [over the breasts]. Roast real slow til a
hungry man can't wait no longer." - Ted Boynton

From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C.,
published by Stackpole Books, 1961

Ted Botnton was a camp cook in and around Hudson's Hope in the
upper Peace River country of northern B.C. in the 1920s. -JW

MMMMM

You have to be REAL hungry!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Merganser
Categories: Game, Poultry, Misc, Info
Yield: 1 Serving

Merganser

Like liver, fish-eating duck meat is strong. So treat merganser like
liver: Marinate the breast fillets overnight in brandy, olive oil,
garlic, and paprika. Fry in bacon grease with onions. Don't expect
it to taste like chicken.

Field and Stream, Oct. 2010
From: Michael Loo Date: 04-11-11

MMMMM






Cheers

Jim


... Do not make loon soup

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