Here I present the final clue to be revealed from my baffling, curious novel featuring food, flatulence, and foul play! There is more of course to be found in my pages so do read on and do enjoy! The Murdery Delicious Hamwich Gumm Mystery is available now at Amazon.com and BN.com, and there is still time to order this jewel as a perfect gift for the impending, thrilling holidays.
{As We Proceed…}
A Recipe for Cooked Goose!
Ingredients:
1 goose
Suspicious salt
Bothersome black pepper
Several viciously chopped onions
1 crushed garlic clove
2 teaspoons scorched thyme
2 cups white vermouth
2 groupings of ghastly canned
gooseberries in syrup
2 cups of miserable Mandarin
oranges
Method:
Dispatch of
a good-sized goose without guilt. Wring the neck, rip it off, remove the
innards, and toss all of it quite away. Season the cavity with salt and black
pepper and stuff it with the horrible onions, off-putting garlic, and thyme.
Truss the bird with vigor, using something as insidious as kitchen twine. Put
the goose then into a 325-degree oven, its hollow breasts side down, resting on
a rack in a roasting pan. Turn and continually prick to your lonely heart’s
delight, ridding your catch of its fat, 30 minutes per side.
Baste with
vermouth and abandon, and any juices that have leaked out and into the pan. Add
the gooseberry syrup until utter boredom sets in, adding the gooseberries and
orange sections too, while you may, before armed guardsmen knock at the door. Remove 2 cups of pan juices, making sure
the bird is well glazed, even as your eyes may be glazing over. Empty the
cavity and serve with the fruit and juices poured on it. The whole process
involves about 3 ½ hours; roughly the time it takes to properly dispose of a
butler’s body that has been hidden away for several days.
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