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Description
The Joy of Cooking

I have prepared my sister's tongue,
scrubbed and skinned it,
trimmed the roots, small bones, and gristle.
Carved through the hump it slices thin and neat.
Best with horseradish
and economical--it probably will grow back.
Next time perhaps a creole sauce
or mold of aspic?

I will have my brother's heart,
which is firm and rather dry,
slow cooked. It resembles muscle
more than organ meat
and needs an apple-onion stuffing
to make it interesting at all.
Although beef heart serves six
my brother's heart barely feeds two.
I could also have it braised
and served in sour sauce.

-Elaine Magarrell

Fixed in illustrator and added a very interesting texture. Looks better than its scanned version.

Here's the link to the original with a ton more info: [link]

Chimabell, Campara, and Bella Von Pyre (c) *CountANDRA

Description
The Joy of Cooking

I have prepared my sister's tongue,
scrubbed and skinned it,
trimmed the roots, small bones, and gristle.
Carved through the hump it slices thin and neat.
Best with horseradish
and economical--it probably will grow back.
Next time perhaps a creole sauce
or mold of aspic?

I will have my brother's heart,
which is firm and rather dry,
slow cooked. It resembles muscle
more than organ meat
and needs an apple-onion stuffing
to make it interesting at all.
Although beef heart serves six
my brother's heart barely feeds two.
I could also have it braised
and served in sour sauce.

-Elaine Magarrell

Fixed in illustrator and added a very interesting texture. Looks better than its scanned version.

Here's the link to the original with a ton more info: [link]

Chimabell, Campara, and Bella Von Pyre (c) *CountANDRA