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.
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.
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