Ik zou er zelf veel sanseveria bij doen....

In de buurt van het huidige Diemen bevond zich in 14-de eeuw het Reigerbos. Net als andere 'Reigerbossen' (bij Gouda lag er in die zelfde periode ook eentje die zo heette) houdt de naam verband met de reigerkolonies die er te vinden waren. De reiger werd in die tijd als lekkernij gezien en de graven van Holland waren er zo dol op dat ze gedurende langere tijd het alleenrecht op de reigerjacht in de omgeving van Diemen claimden.

Heron Rosted
England, 15th century
ORIGINAL RECEIPT:
Take a heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, & c.; roste him and sause him as þe Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on. His sauce is to be mynced with pouder of gynger, vynegre, & Mustard.
Sounds scrummy!!! Bon Appitito!

And from East Bavaria 15th-16th C:

Alte Kochrezepte aus dem bayrischen Inntal

Von einem raiger mues
Von ersten prat in, vnd wenn das fleisch dauon
kümpt, so nim dy pain vnd stos dy mit einer
semel; war aber des ze wenig, so nim ein huen
darczu vnd stos das wol vnd darzu guten
wein vnd auf ein essen VI aier vnd slahs
durch vnd tu es in ein pfann oder in ein hefen
vnd machs ab mit gutem gewürtz.

Mmmmmmm....essen Sie gut!

"You probably know that Toulouse-Lautrec was short. You probably know he painted the Moulin Rouge. You may know that he lived for a spell in a brothel. And you will certainly know what his posters look like, because they are so damned familiar. But I wonder if you know what a dab hand he was in the kitchen, and how much he enjoyed cooking? Henri de Toulouse-Lautrec saved his most lavish hedonism for food and drink: hunting with cormorants and serving heron, squirrel and lethal cocktails to dinner-party guests.
One of Lautrec's more ambitious recipes calls for a heron to be grilled over a vine-wood fire but, as you know, you just can't get the heron these days, not even in Harrods Food Hall."
'The Art of Cuisine' by Henri de Toulouse-Lautrec and Maurice Joyant (Holt, Rinhart and Winston)

A new translation for $9.99 of the 15th century
LE VIANDIER, by Taillevent, includes medieval recipes for heron, stork, peacock, eel, lamprey, etc.

Waar is die reiger bij Goodwillburgh gebleven, Mrs. Fredlee? Wat eten we vanavond????