Eel pout. A relative of the cod but with the appearance of an eel, in which manner it is cooked. It is a freshwater fish with a yellowish, elongated cylindrical body, speckled with brown and covered in slime. The burbot can grow to 1 meter (3 ft) in length. In France it is particularly abundant in the lakes of Savoy. Once caught it is skinned and then prepared in the same way as a lamprey or an eel. Its oily and almost boneless flesh is very popular. However, in France, it is primarily eaten for its enormous liver which is made into pâté or it is fried in the same way as calf’s liver.
An ancient breed of pig originating in the Tropolje region of Croatia, between the Kupa and Sava rivers east of Zagreb. The people of this region are thought to have been some of the earliest to domesticate wild boar. Records of this breed are found as early as 1352. Various attempts to cross the pigs had poor results until Misko von Leder from Kurilovac "brought from somewhere some kind of pigs" which he crossed with his own local pigs. They thrive on a woodland diet of acorns, worms and larvae and are traditionally fattened up with maize before slaughter. They are off-white with black patches and are able to deal with the vagaries of the weather as they are tough and adaptable. Just as well, as this photograph was taken during the devastating floods of August 2005. This is now an endangered species as the market requires fatter, softer pigs.
To baste. To sprinkle. To lightly moisten a dish by spooning the melted fat or juices over it periodically during cooking.
Black-tailed godwit, A tall wader with a long, straight bill. It has a broad white wing bar and a bold black band on a snow white tail. Eaten in the same way as woodcock.
