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Birds; Small as Food

Europeans have traditionally had an appetite for small birds. The French, in particular, for the thrush (Grive) often made into paté. But figpeckers, swallows and larksare also caught, either by netting, or by taking the leaves of small trees, liming the branches and plucking off the birds whose feet are stuck in the lime like flies on flypaper. Te practice was once popular in Britain too.

Italy now forbids netting, but 1.5 million Italian hunters shoot an estimated 100 birds each in the season that extends from September through March.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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