FoFa says:
"OK, I just ran across this, and had to share...
An actual 2,000-year-old Roman recipe adapted into modern terms by James Solheim"
1 Flamingo
some greens
some celery leaves
some salt
some dill
some vinegar
some leeks
some coriander
A little broth
some grape juice thickened
some spices like pepper, cumin, coriander, laser root, mint, and rue
some dates
1. Scald the flamingo with the feathers still on.
2. Wash it and remove the feathers and other parts not meant for eating.
3. Stuff it with greens, celery leaves, etc., and tie it to keep its shape. Coat it in lard.
4. Boil the bird in a pot of water with salt, dill, and a little vinegar.
5. Put the half-cooked bird in a sauce pan and brown in oil. Add a bunch of leeks and coriander. Add a little broth. Cover and continue cooking.
6. To add color, pour in some grape juice thickened by heating.
7. Crush some spices—pepper, cumin, coriander, laser root, mint, and rue. Moisten them with vinegar.
8. Add dates and some of the juice from the sauce pan. Stir this back into the sauce and simmer.
9. Add flour and cook till thickened. Strain and pour the sauce over the bird.
The recipe works just as well for parrot.