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.
Scald the flamingo, then wash and dress it and put it in a pot. Add water, salt, dill, and a small amount of vinegar. Parboil, then add leeks and coriander until it is done cooking. Add strained grape must to color it. Crush in the mortar pepper, cumin, coriander, laser, root, mint, and rue, and then moisten with vinegar -- add to the pot. Add dates and pour in the jus of the bird. Strain into a cooking pot, thicken with starch, and then pour over the bird as a sauce. Likewise is parrot cooked.
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