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TOKYO GIANT'S BARBECUED DUCKS' TONGUES
For the gourmet who desires the ultimate in wild duck as a delicacy, Tetsuji Kawakami, slugging first baseman for the 1955 champion Tokyo Giants and a well-known hunter, recommends the following:
"Three or four ducks' tongues on a tiny steel skewer, barbecued over a slow charcoal fire. Sprinkle with salt (and pepper if you prefer the spicy flavor) and eat."
WHITE HUNTER'S BAKED ELEPHANT'S FOOT
Harry Manners has probably shot more big game than any man of his age in Africa. At 38 he has killed 755 elephants and thousands of assorted other beasts. For 20 years he has combed the dense bush of Mozambique (Portuguese East Africa) in search of game. In the process of experimenting with game meat he has hit upon some tasty favorite dishes, of which two are presented here:
"Elephant Trunk Stew: Most of an elephant is very tough meat, but the trunk is not so bad. Cut off about two feet of trunk from the bottom, remove skin and cut meat into cubes. Put 1 pound of it into salted boiling water and let it simmer slowly for nine hours to tenderize. After seven hours, the meat should have softened to a consistency similar to that of brawn, with a rich gravy. At this stage add � cup of olive oil, a few bay leaves, a touch of garlic and a few red peppers—if you like it hot. Then slice or chop 6 fair-size potatoes and 4 onions into the pot. Served with a bottle of good red Portuguese wine, this is a meal fit for a king. This recipe feeds three people."
Manners' second recipe is Baked Elephant's Foot, a dish he terms "delectable and nourishing." It is prepared as follows:
"Dig a hole in the ground 3 feet deep and round enough to accommodate the foot. Build a fire in the bottom of the hole and let it burn for a couple of hours to get the bottom hot. Then remove the fire and clean out the bottom of the hole. Take one elephant's foot cut off cleanly at the ankle and wrap it, skin and all, in papaw leaves. The leaves keep the foot clean and also contain pectin, which gets into the meat during baking and tenderizes it. Put the wrapped foot into the hole and cover it with earth. Then build a big log fire on top of the covered hole and let it burn for three days. When you remove the foot at the end of that time, the skin, toenails and thick pad or sole on the bottom all come off easily. Remove the flesh from the bones. By now, it is of soft brawnlike consistency. Cut it up and serve it with fresh vegetables. The taste is very difficult to describe, but it's not bad, not bad at all. One foot serves 20 people."
PRESIDENT EISENHOWER'S MOUNTAIN TROUT