(Apic. 6, 1, 1) Ingredients:
Instructions:
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Put the ostrich meat into a large stock pot, cover with water and simmer gently for 2½ hours until thoroughly cooked. Drain the bird and dry well. Grind the spices in a pestle and mortar. Add the vinegar and dates and pound into a paste. Stir the honey and oil into this. Joint the meat, pile on a plate and pour the past over the top. This dish can be served either hot or cold.