SC - Cooking a Dragon

[James F. Johnson]

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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