Extract from "The Nonsense Gazette," for August, 1870.
"Our readers will be interested in the following communications from our
valued and learned contributor, Prof. Bosh, whose labors in the fields of
culinary and botanical science are so well known to all the world. The
first three articles richly merit to be added to the domestic cookery of
every family: those which follow claim the attention of all botanists; and
we are happy to be able, through Dr. Bosh's kindness, to present our
readers with illustrations of his discoveries. All the new flowers are
found in the Valley of Verrikwier, near the Lake of Oddgrow, and on the
summit of the Hill Orfeltugg."
THREE RECEIPTS FOR DOMESTIC COOKERY.
TO MAKE AN AMBLONGUS PIE.
Take 4 pounds (say 4-1/2 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.
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