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| | COOKING WITH FLAMINGOS: Recipes & Helpful Tips |
 | | flamingo and prepare it and put it on to roast until it is all cooked, then make a paste of eggs, as clear as paper, and pour it on the said |
 | | flamingo with a skin of silver, except for about two fingers width around the neck, which is not gilded, and the beak and the feet, then have a flying cloak, which should be of crimson sendal on the inside, and emblazon the top of said cloak with whatever arms you wish, and around the |
 | | flamingo have banners, the sticks two and a half feet long with banners of sendal, emblazon with whatever arms you wish, and put all in a dish the size and shape of the terrace, and present it to whomever you wish. |
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