Auk

How to make it

1. 1

   After the feathers and down are plucked off, the skin is flayed off: cut a hole in the skin up by the neck and pull it down over the body.

2. 2

   When the breast and thighs are flayed, take these parts out. The rest of the carcass is used for pig feed or hen feed, but should be boiled first.

3. 3

   Every little speck of fat on the breast and thighs is picked off carefully, since it is the fat that gives the fishy taste. The meat is washed well.

4. 4

   The breast is split crosswise and given a scald (blanched in boiling water with a teaspoon of baking soda in it). All the ugly scum is skimmed off well before you take the meat up.

5. 5

   For a roast: treat exactly like ptarmigan, larding with a little pork if you like. The more sour cream (cream) you treat them to, the better. Auks need to roast 2 to 3 hours.

6. 6

   For soup: made like pork-loin soup with sliced apple rings in it and flour, bread or potato dumplings on top. The auk meat is eaten alongside the soup with pork.

7. 7

   For a ragout: brown the auk breast and thighs. In a pot, brown a little butter and a couple of spoonfuls of wheat flour, then thin with 1 litre water and 1 level tablespoon salt. Cook the auks in this until they are tender. If you like, finish the sauce with a little sugar, vinegar, cloves and a little wine or cognac.