Phoenicopterum

flamingo_head_reference_by_zoetaylor11-d5yueqz

Phoenicopterum eliberas, lavas, ornas, includis in caccabum, adicies aquam, salem, anethum et aceti modicum. dimidia coctura alligas fasciculum porri et coriandri, ut coquatur. prope cocturam defritum mittis, coloras. adicies in mortarium piper, cuminum, coriandrum, laseris radicem, mentam, rutam, fricabis, suffundis acetum, adicies caryotam, ius de suo sibi perfundis. reexinanies in eundem caccabum, amulo obligas, ius perfundis et inferes. idem facies et in psittaco.
(Apicius, De Re Coquinaria 6.6.1)

Scald the flamingo, wash and dress it, put it in a pot, add water, salt, dill, and a little vinegar, to be parboiled. Finish cooking with a bunch of leeks and coriander, and add some reduced must to give it color. In the mortar crush pepper, cumin, coriander, laser root, mint, rue, moisten with vinegar, add dates, and the fond of the braised bird, thicken, [strain,] cover the bird with the sauce and serve. Parrot is prepared in the same manner (tr. Joseph Dommers Vehling)

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