Title: Aalu
Ptarmigan intestine

Sounds good to me. Do grice have gall bladders?
Woodcocks, for example, lack them, and that's
why the entrails are generally eaten unprocessed.

Yeah pheasants and partridge have gall bladders just as chickens
do. You don't want to cut them open when going for the liver.

I've tasted bile and would prefer not to
repeat the experience too frequently.

Recipe by: Ann Meekitjuk Hanson

She is of that transitional generation who was born on the land but
also went to university and rose to prominence later in life. She
was a receptionist who became a senior civil servant, a translator, journalist, publisher, broadcaster and producer before she retired

Sounds interesting. During what times did
she make her way up the ladder?

and she was also the Commissioner for Nunavut for a term (that's the territorial equivalent of a provincial lieutenant governor except
that her commission comes from the federal government not the
Queen.)

Rising through the ranks in the civil service
just through longevity, or had to show some
noticeable exceptionism? I assume her tenure
was tied to a particular party being in office.

... "Good Ale, Raw Onions and No Ladies" -McSorley's

We're on a McSorley's kick, eh. I used to go
when in New York with younger folks but found
more schtick than anything else (the ale is
not notable for strength of alcohol or flavor).
I guess I might take someone for want of
anything else to do in the middle of the day,
but as I've noted, the Fraunces Tavern got my
bucks last time - it was halfway between the
two hotels I was shuttling between to get stay
credits.

---------- Recipe via Meal-Master (tm) v8.01

Title: Chopped Liver (Sulsum Sine Sulso)
Categories: Poultry
Yield: 6 servings

1/2 lb Chicken livers Salt and pepper
3/4 c Olive oil

1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the
chicken livers for 10 minutes, turning occasionally, until cooked
through.

2) Remove the cooked livers, place in a mixing bowl, and mash well
with
a fork (or use a blender). Add another 1/4 cup of the oil, salt and
pepper
to taste, and mix well with the liver.

3) Place the chopped liver in a serving dish and shape it into the
likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish.
Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to
or
in place of the salt. Apicius' recipe calls for a fish mold; if you have
a
fish-shaped gelatin mold, you could not be more authentic. If it is a
large one, however, you may have to double the recipe.

I assume adapted from Apicius, uncredited

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