Tuesday, May 12, 2009

To Make an Amblongus Pie

As it is the birthday of Edward Lear, here's one of his nonsense recipes:

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.


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