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Joined: Mar 2005
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tswum guessed "rabbit stew" for jackpot, which made me think of the recipe for jugged hare.

Take one hare. Bleed it, but do not gut or skin it. Leave it hang for a week. Then skin, gut and cut up, cook and serve with a sauce of its own blood.

This recipe is pre-refrigeration, and I'm not making it up.

Yum.


Joined: Mar 2000
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Carpal Tunnel
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Please--I just ate.


#147519 09/07/2005 12:24 AM
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> I just ate.

yeah, that bananaposthitis thing doesn't seem so bad...



formerly known as etaoin...
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Although blood has been used as an element of sauces since (at least) medieval times, it is highly unlikely that it would be used to thicken the sauce of a rabbit/hare bled out a week ago. Blood spoils rapidly and must be used, be it in sauce or sausage, right away.


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Elephant stew:

Place an elephant in a very large pot with half a ton of vegetables and simmer for a week. If you expect a large crowd of people you might add an unjugged rabbit, but be careful because many people object to finding a hare in their stew. Cilia of them I know.



TEd

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