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Bustard (Otis Tarda)

A very large British wild bird (now extinct) weighing up to 40lbs, popular for culinary purposes in the middle ages. They used to be stuck with cloves then roasted or baked like chicken. So popular were they, that unfortunately they were scarce by 1788 and within a few decades extinct. Cookery books at the time recommended that it should be cooked like turkey.

Recent attempts have been made to reintroduce them to the Wiltshire Plains, from stocks in Russia. One in the 1970"s failed, as the eggs failed to hatch. Another is being made this year 2002.

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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