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
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.