I regret that work commitments keep me from the bosom of my friends here on the Forum, so although I have been unable to visit or contribute heavily as the great Frenzy of the Solstice approaches, I have kept a little time and room in my heart for all things Roman.
As time is precious I offer a simple recipe for Flamingo ,( though parrot will do just as well). Originally from Apicius this is via Faas:
Pluck your Flamingo well, wash the animal , tie the legs and loose neck firmly to the body. Place the trussed bird in a sturdy pot. Add water, dilll and a little fragrant vinegar. When the mix is half cooked add a bundle of leek and coriander leaves. When almost ready add garum to taste.
Meantime in the mortar : pound up pepper , cummin , coriander , laser ( extinct of course- try a little rue or asafoetida), mint. Mix these well add vinegar and a few dates . Add this mix to the pot. add amulum (sauce thickener-I have a Roman recipe to follow) . Serve the Flamingo!