I’m trying to create a rather elaborate Victorian dish. It’s a smorgasbord of wildfowl, all cooked, roasted, fried, poached, battered, smoked, diced, minced and marinated in various different (Victorian) ways.
The problem I have is with one of my ‘secret ingredients’, which has been used in my family for generations, but is now frowned upon in these days of ‘political correctness’ – namely lead. I only produce a couple of banquets a year and so feel that the risk from the lead is minuscule (you probably absorb more from car emissions in a year), and the lead shavings definitely add a unique enigmatic zing. However, this year we have a pregnant guest and so I’m wondering whether anyone who is familiar with the use of lead in cookery could recommend an element to counter its (overstated) negative aspects.
Being a ‘secret ingredient’ she’ll never know about the lead anyway, but as a responsible host want to take every necessary precaution, no matter how miniscule the risk.
Any advice would be greatly appreciated.