They had another Dish made of a sort of Locusts, whose Bodies were about an Inch and an half long, and as thick as the top of one's little Finger; with large thin Wings, and long and small Legs. ... The Natives would go out with small Nets, and take a Quart at one sweep. When they had enough, they would carry them home, and parch them over the Fire in an earthen Pan; and then their Wings and Legs would fall off, and their Heads and Backs would turn red like boil'd Shrimps, being before brownish. Their Bodies being full, would eat very moist, their Heads would crackle in one's Teeth. I did once eat of this Dish, and liked it well enough....That part about the crispy heads sounds particularly appetizing, doesn't it?
Locusts and grasshoppers are prepared for cooking by removing the wings, the small legs, and the distal portion of the hind legs. Then pull off the head, withdrawing any attached viscera.Apparently, modern gourmands have lost the taste for crunchy locust heads.
Boil prepared Rocky Mountain locusts in salted water. Add assorted cut-up vegetables, butter, salt, and vinegar to the broth and cook until the vegetables are tender. Serve as a thick soup or over boiled rice as a main dish.
Marinate bee grubs, sliced onions, and citrus leaves in coconut cream containing some pepper. Wrap in pieces of linen and steam. Serve as a topping for rice.
Boil dragonfly nymphs. Eat them.