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Peter Lund Simmonds, a British writer whose wildly successful "The
Curiosities of Food: On the dainties and delicacies of different nations obtained from the animal kingdom" (1859) was sort of an exciting, scary Cook's tour for 19th-century foodies, advised that
"the best mode of cooking ostrich eggs is that practiced by the Hottentots, who place one end of the egg in hot ashes, and making a small orifice at the other, keep stiring the contents with a stick till they are sufficiently roasted; and thus, with with a seasoning of salt and pepper, you have a very nice omelet."
A native of Africa, ostrich's merits as a foodstuff were celebrated by no less a personage than Charles Darwin, who comforted his female relatives back home with the fact that his sojourn on the "Beagle" was not a misery of endless rations of salt beef, but included such delicacies as ostrich.
And, during the Mad Cow scare in the UK in the mid 1990s, flavorful, delicate, low-fat, dark-red ostrich meat was served in lieu of beef at High Table (formal dinnner) at Oxford University's Christchurch College.