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  • 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.

    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 a pale purple colour.

    Then, having prepared a 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 the window as fast as possible.

    February 10, 2009