todays traditional italian barbeque menu

johnny.5 | 13:14 Sat 23rd Aug 2008 | ChatterBank

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heres todays menu which do you fancy first please book early to avoid disappointment

good afternoon one and all

Tits like Coconuts

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Dormice
Stuff with pork mincemeat, minced dormice from all its parts, pepper, nuts, laser and stock. Stitch up the openings and put the stuffed dormice on a tile and roast in an oven, or bake them, stuffed, in a clay oven.

Grilled Sterile Sow's Womb
First roll the womb in bran and then steep in brine. Cook.

Rose Hips and Calf's Brains Custard
2 c. young rose hips 1/4 c. vegetable stock
1lb cooked calf's brains chopped 1/2 t. ground pepper
8 small raw eggs 1/4 c. red wine
1/4 c. sweet raisin wine 1/2 c. vegetable stock
2 t. olive oil or butter ground cinnamon
Cook the rose hips for 5 mins in a little water, drain them, and grind to a pulp in a mortar. Add stock and strain together through a fine sieve. Take the finely chopped brains and season with pepper. Combine with rose hip juice. In a separate bowl, combine well beaten eggs, wine, sweet wine, stock, oil or butter. Mix brains, seeded rose hips, and sauce together, and pour all into a greased baking dish. Cook at 350 F for 30 mins or until firm. Sprinkle with finely ground cinnamon and serve.

Should you wish to sample this delectable dish, you can get your calves' brains from any reputable slaughter house. Then again, perhaps not.....