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From: mogul@Shasta.ARPA
Newsgroups: net.cooks
Subject: Recipe: Porcupine Cracklings
Message-ID: <1@Shasta.ARPA>
Date: Thu, 23-Jan-86 16:03:28 EST
Article-I.D.: Shasta.1
Posted: Thu Jan 23 16:03:28 1986
Date-Received: Sat, 25-Jan-86 03:56:03 EST
Distribution: net
Organization: Stanford University
Lines: 23

This newsgroup has had few truly exotic recipes recently.  Here's one
from the November 1985 issue of Natural History:

	Porcupine Crackings
	from "Leipoldt's Cape Cookery" by C. Louis Leipoldt

	  "Plunge the animal, as you would a suckling pig, into
	boiling water; scrape off the pens and the hairs; scrub
	the skin until it is perfectly smooth and white.  Now
	skin the animal and discard the meat, which is not very
	nice to eat.  Put the skin in a jar in salt water to
	which you have added a little vinegar, and let it lie
	in it overnight.  Take it out the next day, dry it, rub
	it with a clove of garlic and put it in a saucepan with
	a little boiling water.  Boil till it is tender enough
	to allow a fork to pierce it easily.  Take it out and
	cut it into pieces about the size of flattened apricots
	(about 2 inches square) which you may either grill or
	fry in a pan with a little fat.  Put on the pieces some
	pepper and salt and send to table with plenty of rice,
	and lemons cut in halves."

I haven't tried this recipe yet.