Tom - the Domestic War Department has classified Coot Booya. If she told me, she'd have to kill me. But here are a few hints:
No soaking in milk is required. The skinned coot breasts are parboiled to remove all fat (and the fishy taste). Then they're cut up and cooked until tender in a sauce that includes cream, vinegar, onions, bay leaves, peppercorns, and other mysterious seasonings. The booya is served over ultra-high density potato dumplings. And no matter how big the recipe, there have never been any leftovers.
Oh - and accompany the booya with a tall glass or two of Pilsner Urquell or Czechvar beer (pivo).
The original Old World recipe called for veal heart, but you basically need any flavorful, fairly dense meat that won't fall apart under long simmering. We've had booya made with deer, caribou, antelope, moose and mountain sheep hearts as well as coot - it's all delicious!
