1. 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.
2. 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.
3.Grate some nutmeg over the surface, and cover them carefully with powdered gingerbread, curry-powder, and a sufficient
quantity of Cayenne pepper.
4. 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.
5. Shake the pan violently till all the Amblongusses have
become a pale purple colour.
6. 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.
7. Watch patiently till the crust begins to rise, and add
a pinch of salt from time to time.
8. Serve up in a clean dish, and throw the whole out of the window as fast as possible.