After years of my daughter bugging me for the recipe, I’ve finally decided to share it with the world.
- 8oz ground beef
- 4oz hart venison (ground)
- 3oz Abyssinian goat meat (ground)
- 1oz breast meat from a wren (ground)
- 1 medium onion (diced)
- 1/2 cup sweet pepper (diced)
- 16oz puree made from Roma tomatoes, fresh sweet basil, and extra virgin olive oil
- 1 cup bread crumbs from my special recipe for sesame, quinoa, and amaranth bread
- 2 dove’s eggs
Preheat oven to 449.8° K.
In a large, salt-glazed bowl, combine meat, onion, peppers, eggs, salt pepper, Tibetan saffron, 8oz puree, and 1/4 cup bread crumbs. Fold gently facing the nearest ley line intersection (if that information is not available, facing a major landmark of religious or historical significance will have to do) until thoroughly mixed.
Turn the mixture out into a 13.2″ by 7.7″ by 4″ casserole dish. Form into a loaf shape. Pat the remaining breadcrumbs onto the surface of the loaf. Top with remaining puree. Cook at 176.65° C for 3582 seconds (or until bored). Allow to rest for 0.0014 weeks.
Slice into 1cm slices at a 62 degree horizontal and a 93 degree pitch.
Serve with powdered potatoes and MD 20/20.