Ever wondered if Minnesota’s state bird is, um, edible? The Minneapolis Tribune offered readers a simple recipe:

HOW TO COOK A LOON.

(From the Fur News.)
 
Bill Crozer, a guide for 52 years at Charleston lake in Ontario, Canada, has a novel recipe for cooking a loon. Here is the recipe that Bill gave: “Cook the loon in water for 12 hours; at night pour off the water and cook him overnight; in the morning throw in a piece of grindstone and when you can stick a fork in the grindstone the loon is done.”