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Censored from Larousse Gastronomique

 

To cook a puppy, hang the carcass from its hind feet
with a nylon rope--eighth-inch will do: it's strong
but pliant too. Now slice around the ankles
with a boning knife (unless you have a flenser,
which is better still.) Part the skin along the thighs
and join these cuts--a sort of wye--to a clean incision
crotch to chin. Take care not to break
the peritoneum: it's a mess if all the guts get out.
Pull off the skin in one soft piece. You'll need to tug
to get across the head. Think, "Child's pajama top,"
and you'll have it right first time you try.
Sever the rectum from the anus and the stomach from the throat.
Gently scoop the entrails to your waste pail. Puppy sweetbreads
are a different recipe, as are the heart and lungs
which we discard as well. Truss the carcass you have cleaned
to a roasting spit and rub with sea-salt, crushed garlic, sage.
Cook turning often, as you would a capon
or a suckling pig. Serves two for puppies aged six weeks,
three for larger breeds.

  Scott Murphy

 

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