DIANA DONAU

To make an Amblongus pie

Take 4 pounds (say 4 ½ 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 info 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 Amblonguesses have

become of a pale purple colour.

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 the window as fast as possible

One of the three recepts for Domestic cookery

from 'The Complete nonsense and Other Verse' by Edward Lear.