SC - Cooking a Dragon
James F. Johnson
seumas at mind.net
Thu Sep 16 00:43:03 PDT 1999
Seumas' recipe for cooking a dragon
Choose a naturally tender dragon. One about 34-35 years of age. Red tops
have the best flavour. (Younger one's tend to be bland and lack flavour
IMHO)
Wash well in a scented bubblebath.
Marinate in Mumm's Brut.
Stuff with dark chocolate mousse.
Gently massage a light layer of oil over the entire dragon.
To cook:
Beginning at the feet, nibble gently and proceed up the legs.
At some point, the dragon will naturally self-ignite, causing the blood
to boil internally. At a full rolling boil, the dragon will tend to
thrash about a bit. Maintain a full rolling boil for 10-15 minutes.
Allow to cool to room temperature, but _never_ leave unattended.
Serves only one, but for a lifetime.
Seumas
- --
James F. Johnson
seumas at mind.net
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"My love was science -- specifically biology and, more specifically,
which of two organisms, when placed in a common jar, would devour
the other." --Gary Larson
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