LL-L "Delectables" 2006.02.06 (07) [E]

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   L O W L A N D S - L * 06 February 2006 * Volume 07
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From: Mark Dreyer <mrdreyer at lantic.net>
Subject: LL-L "Delectables" 2006.02.02 (11) [E]

Dear Jacqueline & Ron

Subject: LL-L "Delectables"

> Perhaps we should now go over to the way the Inuit prepare ptarmigan
> squabs

> Pray Tell!  Jacqueline
> in sealskins.

> If it involves _qiluqsuk_ (yellowish liquid regurgitated by ptarmigan) or
> _uruniq_ (green ptarmigan intestine) I'd rather not read it.  And it ain't
> very Lowlandic, anyhow.  But I guess I can always close my eyes while
> adding it to the line-up ...

Well, Ron, I am not as linguistically unchallenged as you, so I'll stick to
English. As Elisa Beeton says: First catch your seal. The seal is important.
It is also a Spring recipe, inevitably, considering the ptarmigan
hatchlings. You skin the seal from the head like a stocking, taking care
that you leave all the blubber on the skin, not the carcass. Then you turn
it right side out again, & stuff the seal to just short of bursting with the
birds, just so, unplucked, ungutted, uncleaned. Tie it closed & put it aside
to - ah - season under a heap of turves or (against scavengers) in a stone
cairn, but it MUST be above the permafrost. Leave it for this short Arctic
Summer season. Then you open the cairn, the turves, the seal & pick your
ptarmigan. Bon apetit!

Yrs,
Mark

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Mark,

So I peeped just a bit.

And the name of this intriguing dish, pray say? _Saucisson à l'arctique_? 
_Phoque à la surprise aviaire_? _Roulade de baleine souterraine d'un été_?

Curious and very hungry,

Reinhard/Ron 

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