This was the introduction to Friday nights show at The Local 269.
From Arthur Kingsley's Wild Delicacies of the Subcontinent: Field Cuisine of the British Raj, Oxford Press, 1878.
Simple Roast Tiger
One juvenile tiger, gutted and skinned
Oil
2 pounds Spanish onions
Assorted fresh herbs – thyme, coriander, and/or curry leaf
Rub carcass with oil and season liberally with salt and pepper inside and out.
Stuff cavity with onions and herbs. Truss well with heavy wire.
Spit-roast over raked coals until well cooked, 1 to 2 hours, rotating slowly, replenishing fuel as necessary.
Serve hot, with . . . the Ks!
--Steve Kilian
The Tiger Eradication Gourmet Society: T.E.G.S.
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