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.
TO MAKE CRUMBOBBLIOUS CUTLETS.
Procure some strips of beef, and, having cut them into the smallest
possible slices, proceed to cut them still smaller,--eight, or perhaps
nine times.
When the whole is thus minced, brush it up hastily with a new
clothes-brush, and stir round rapidly and capriciously with a salt-spoon
or a soup-ladle.
Place the whole in a saucepan, and remove it to a sunny place,--say the
roof of the house, if free from sparrows or other birds,--and leave it
there for about a week.
At the end of that time add a little lavender, some oil of almonds, and a
few herring-bones; and then cover the whole with 4 gallons of clarified
Crumbobblious sauce, when it will be ready for use.
Pages:
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54