![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Please note: the following does not reflect my actual views on rats. I love ratties. They are terrific pets. They are sweet and intelligent. But this is what sprang, full-blown, into my head after reading just the wrong page of a fantasy novel set in a medieval-ish setting, at just the wrong moment.
To Serve Rat
Rats for RenFairs
Rat Drumsticks
Because the rat drumstick is not as meaty as the turkey drumstick, it is only economical to prepare in large batches at once. However, one must take precautions when frying the drumsticks, so that they do not stick together in one large mass. Therefore, after dipping them in the usual batter, roll each drumstick in a coating of finely crushed cornflakes or riceflakes, before stacking in frying basket. Stir frequently while frying.
Rat On A Stick
Although the traditional method of serving rat-on-a-stick is to use the entire body, roasted on its own little spit, the average RenFair attendee is not prepared to deal with removing feet, wings, tail, or head. Therefore, to minimize trouble (and to minimize garbage and leftovers littering the grounds), it is best to prepare rat kabobs of rib, loin, and breast chunks; this satisfies the requirement of being on a stick, while being much easier to eat.
Fried Wings ("Rattalo Wings")
Because the rat wings are quite bony, as with most wings, it is not advisable to serve these to audiences which will be standing, walking around, and talking. Reserve bowls of Rattalo Wings for the dining pavilion, where dishes for the bones can be provided at each table.
Authentic Rat Dishes
Rats-Ear Soup
Perhaps the best known rat dish is the delicacy Rats-Ear Soup. This would be served around harvest time by wealthy land-owners, to prove that they had removed all the rats from their silos before completely filling them (and to show off that they had the servants and chef to prepare such a labor-intensive delicacy). For the less-wealthy, or for those who had enough cats, ferrets, or cobras that they never had a sufficient supply of rats, a Mock Rats-Ear Soup would be prepared using shavings of mushroom. Often the host would purchase a small bag of genuine rats' ears from a market, to sprinkle just a couple into each bowl of Mock Rats-Ear.
Stuffed Rat
Because of the relatively small amount of meat on each rat, to stretch out each serving, a cook would stuff the rat. The fanciest preparation would be to stuff a mouse inside the rat, and an almond inside the mouse; this also served to supplement the amount of protein in the dish. A sauce would be prepared of cream, ground almonds, and, during harvest season, pomegranate seeds.
To Serve Rat
Rats for RenFairs
Rat Drumsticks
Because the rat drumstick is not as meaty as the turkey drumstick, it is only economical to prepare in large batches at once. However, one must take precautions when frying the drumsticks, so that they do not stick together in one large mass. Therefore, after dipping them in the usual batter, roll each drumstick in a coating of finely crushed cornflakes or riceflakes, before stacking in frying basket. Stir frequently while frying.
Rat On A Stick
Although the traditional method of serving rat-on-a-stick is to use the entire body, roasted on its own little spit, the average RenFair attendee is not prepared to deal with removing feet, wings, tail, or head. Therefore, to minimize trouble (and to minimize garbage and leftovers littering the grounds), it is best to prepare rat kabobs of rib, loin, and breast chunks; this satisfies the requirement of being on a stick, while being much easier to eat.
Fried Wings ("Rattalo Wings")
Because the rat wings are quite bony, as with most wings, it is not advisable to serve these to audiences which will be standing, walking around, and talking. Reserve bowls of Rattalo Wings for the dining pavilion, where dishes for the bones can be provided at each table.
Authentic Rat Dishes
Rats-Ear Soup
Perhaps the best known rat dish is the delicacy Rats-Ear Soup. This would be served around harvest time by wealthy land-owners, to prove that they had removed all the rats from their silos before completely filling them (and to show off that they had the servants and chef to prepare such a labor-intensive delicacy). For the less-wealthy, or for those who had enough cats, ferrets, or cobras that they never had a sufficient supply of rats, a Mock Rats-Ear Soup would be prepared using shavings of mushroom. Often the host would purchase a small bag of genuine rats' ears from a market, to sprinkle just a couple into each bowl of Mock Rats-Ear.
Stuffed Rat
Because of the relatively small amount of meat on each rat, to stretch out each serving, a cook would stuff the rat. The fanciest preparation would be to stuff a mouse inside the rat, and an almond inside the mouse; this also served to supplement the amount of protein in the dish. A sauce would be prepared of cream, ground almonds, and, during harvest season, pomegranate seeds.
