Dec 2014
Edna's Special Recipes No. 4:
"Le pit bull à la français"
By Edna
At this festive time of year, why be boring and choose a turkey? Especially since the poor creatures have been reared intensively, overfed and fattened artificially, kept in a cage or in a filthy shed, never having seen the sunshine.
So Edna says: offer your family something rather different this Christmas, something a little unusual. Had you ever considered an American Pit Bull Terrier? A Pittie may not be the first thing which springs to mind for Christmas dinner and I admit there are some drawbacks: they are difficult to get hold of: neighbours' pets are a dangerous option and modern intensive Pittie-farming methods don't work as the brutes are far too savage for most farmhands; also they have relatively little meat on them, being mainly muscle and hatred. However, these negatives are offset by the joy any fun-loving chef will gain from killing the ******* and you, as hostess, will bask in the happiness of your family as they contemplate what they are about to receive.
First, it is important only to use a FRESHLY killed mutt as Pit Bulls do not freeze well (they struggle and bark for what seems ages once shoved into the freezer) and the pre-packed, pre-gutted ones you will find in your local supermarket are likely to have been battery-reared and force-fed in order to put a bit of extra flesh on. Believe me, nothing quite matches the texture of a freshly killed Pittie. And of course, you get the head as a bonus for your pet cats to play with.
A stranger's pet is my own preferred animal as a neighbour might see you skulking round their back garden with a pick axe and twig what you were up to. So, off you go in the car and seek out your dinner. Once you have found a suitable four-legged meal, follow the owner home, wait for the right moment and then get the chloroform pads in action. One for the owner and one for the dog. Pop the zonked-out mutt into the strong black canvas bag you brought with you, shove it into the back of the car and off you go!
So now you've got your hound: what's the best way to **** it? We gourmets have argued over this for years: decapitation, drowning, hanging, electrocution or beating to death with a sledgehammer? My own favourite method is to drop the drugged brute into a large tin bathtub of warm water and then add the 240v power cable. The expression on the dog's face when the volts kick in is fabulous but you need to be careful in case it leaps out of the bath and goes for your jugular. Hanging from a high tree, accompanied by extensive tenderizing with a baseball bat is a safer but equally enjoyable option. Two further benefits are that hanging is not so messy as the drowning/electrocution route and the whole family can watch a hanging in safety instead of having to risk the dog leaping out of the tub.
Once you are sure the dog is dead (about five minutes after it's stopped kicking and moaning), take it down and cut the head off with a cleaver. Carefully remove the ears for use as decoration. If you have no cats to give the skull to, shove it on the top of your Christmas tree to provide a family talking point.
Next, skin the dog and discard, bearing in mind that it would be unwise to leave the telltale evidence for the binmen. My flaying advice is to use a sharp knife starting at the **** and working my way up to the neck. Be sure to remove all the ****** parts, as these do NOT taste good. It's nice to roast a Pittie whole, but few people have an oven big enough (unless you scored for a puppy that is). So, carefully cut up the cadaver into two or three separate joints. The following recipe is suitable for a nice shoulder or leg.
Rub all over with freshly ground sea salt and black pepper; make a series of deep incisions in the flesh at two-inch intervals and carefully insert slivers of fresh garlic. Place in your largest Le Creuset ***, with two pints of Evian water, a half-bottle of a full-bodied red wine, half a dozen French oignons and bring to the boil. Then reduce the heat and simmer for two to three hours, depending on weight. Be sure to check every 20 minutes that the liquid hasn't boiled away! Add extra wine and olive oil as necessary. Once the meat is tender, your dog is ready!
Serve your Pit Bull with mashed potatoes and a nice salad. I find a fruity Beaujolais drinks very well with stewed Pittie à la français but my paddy friends swear by Guinness. Whatever your tipple, enjoy our meal! And think: because of your caring approach to Christmas, one more turkey will live to see New Year and the world is rid of another Pit Bull horror.
"Le pit bull à la français"
By Edna
At this festive time of year, why be boring and choose a turkey? Especially since the poor creatures have been reared intensively, overfed and fattened artificially, kept in a cage or in a filthy shed, never having seen the sunshine.
So Edna says: offer your family something rather different this Christmas, something a little unusual. Had you ever considered an American Pit Bull Terrier? A Pittie may not be the first thing which springs to mind for Christmas dinner and I admit there are some drawbacks: they are difficult to get hold of: neighbours' pets are a dangerous option and modern intensive Pittie-farming methods don't work as the brutes are far too savage for most farmhands; also they have relatively little meat on them, being mainly muscle and hatred. However, these negatives are offset by the joy any fun-loving chef will gain from killing the ******* and you, as hostess, will bask in the happiness of your family as they contemplate what they are about to receive.
First, it is important only to use a FRESHLY killed mutt as Pit Bulls do not freeze well (they struggle and bark for what seems ages once shoved into the freezer) and the pre-packed, pre-gutted ones you will find in your local supermarket are likely to have been battery-reared and force-fed in order to put a bit of extra flesh on. Believe me, nothing quite matches the texture of a freshly killed Pittie. And of course, you get the head as a bonus for your pet cats to play with.
A stranger's pet is my own preferred animal as a neighbour might see you skulking round their back garden with a pick axe and twig what you were up to. So, off you go in the car and seek out your dinner. Once you have found a suitable four-legged meal, follow the owner home, wait for the right moment and then get the chloroform pads in action. One for the owner and one for the dog. Pop the zonked-out mutt into the strong black canvas bag you brought with you, shove it into the back of the car and off you go!
So now you've got your hound: what's the best way to **** it? We gourmets have argued over this for years: decapitation, drowning, hanging, electrocution or beating to death with a sledgehammer? My own favourite method is to drop the drugged brute into a large tin bathtub of warm water and then add the 240v power cable. The expression on the dog's face when the volts kick in is fabulous but you need to be careful in case it leaps out of the bath and goes for your jugular. Hanging from a high tree, accompanied by extensive tenderizing with a baseball bat is a safer but equally enjoyable option. Two further benefits are that hanging is not so messy as the drowning/electrocution route and the whole family can watch a hanging in safety instead of having to risk the dog leaping out of the tub.
Once you are sure the dog is dead (about five minutes after it's stopped kicking and moaning), take it down and cut the head off with a cleaver. Carefully remove the ears for use as decoration. If you have no cats to give the skull to, shove it on the top of your Christmas tree to provide a family talking point.
Next, skin the dog and discard, bearing in mind that it would be unwise to leave the telltale evidence for the binmen. My flaying advice is to use a sharp knife starting at the **** and working my way up to the neck. Be sure to remove all the ****** parts, as these do NOT taste good. It's nice to roast a Pittie whole, but few people have an oven big enough (unless you scored for a puppy that is). So, carefully cut up the cadaver into two or three separate joints. The following recipe is suitable for a nice shoulder or leg.
Rub all over with freshly ground sea salt and black pepper; make a series of deep incisions in the flesh at two-inch intervals and carefully insert slivers of fresh garlic. Place in your largest Le Creuset ***, with two pints of Evian water, a half-bottle of a full-bodied red wine, half a dozen French oignons and bring to the boil. Then reduce the heat and simmer for two to three hours, depending on weight. Be sure to check every 20 minutes that the liquid hasn't boiled away! Add extra wine and olive oil as necessary. Once the meat is tender, your dog is ready!
Serve your Pit Bull with mashed potatoes and a nice salad. I find a fruity Beaujolais drinks very well with stewed Pittie à la français but my paddy friends swear by Guinness. Whatever your tipple, enjoy our meal! And think: because of your caring approach to Christmas, one more turkey will live to see New Year and the world is rid of another Pit Bull horror.
