My cooking is becoming more sporadic as my family is dispersing in different directions. Still, I think about food far too much. This recipe is safe, though. It was created by a Professor Bosh, whose labours in the fields of Culinary services are so well known to all the world.  At least those who read Edward Lear.

I have no image of this dish, so have illustrated the recipe with a picture of some of my monkeys.

As for the dish, personally I particularly like the end result. I have often been tempted to finish off my own cooking in a similar manner.

Be my guests!

TO MAKE AN AMBLONGUS PIE.

Take 4 pounds (say 4½ pounds) of fresh Amblongusses, and put them in a small pipkin.

Cover them with water, and boil them for 8 hours incessantly; after which add 2 pints of new milk, and proceed to boil for 4 hours more.

When you have ascertained that the Amblongusses are quite soft, take them out, and place them in a wide pan, taking care to shake them well previously.

Grate some nutmeg over the surface, and cover them carefully with powdered gingerbread, curry-powder, and a sufficient quantity of Cayenne pepper.

Remove the pan into the next room, and place it on the floor. Bring it back again, and let it simmer for three-quarters of an hour. Shake the pan violently till all the Amblongusses have become of a pale purple color.

Then, having prepared the paste, insert the whole carefully; adding at the same time a small pigeon, 2 slices of beef, 4 cauliflowers, and any number of oysters.

Watch patiently till the crust begins to rise, and add a pinch of salt from time to time.

Serve up in a clean dish, and throw the whole out of window as fast as possible.

This entry was posted on Thursday, June 28th, 2007 at 1:16 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed.