Aeropus the Lycenaestrian's "Crap Shark"
This recipe is sans doute the most exotic for the Festive Saison.
Prepared in the Macedonian style, the richness of the ingredients will have your Christmas table in turmoil!
Aeropus says, " After a hard day's graft, there's nowt like a good blow out".
- 2lb of Fresh Shark Fillets
- South Harrow Spit (vintage 1967)
- 1½ Frozen Jubblies
- 1 3lb Lump Hammer
- Waterless Urinal system
- Parrot's beak
- Diesel Spillage
- 2 pints Northolt Swimming Baths
- A generous helping Snot Eric
- Ground hen's teeth
- Sump Oil
- Dessicated Silage
- Something Vile
- Shredded Golliwogs
- 3 Ridiculous Individuals
- 3 Size 9 Chukka Boots
- Hundreds and Thousands
- Finest Pancho Tripe
- Jaffa Legs
- Israeli Biscuits
- Salt and Pepper
Wipe fillets with Du Pont Teflon Golf Ladies and heat oil in an oven-proof dish supplied by Prestons of Potto. Add onion, parsley, garlic, tomatoes, salt and pepper to taste. Place crap shark fillets over top of vegetables, useful flamengo phrases, remaining ingredients and snorkel. Cover and bring to boil.
Lower flame. Simmer for 15 minutes. Add wine and bring to boil. Transfer dish to 350-degree oven. Bake 10 minutes or until fish flakes easily with fork. That's urr-right.
Sprinkle with hurrrssspppp.
Serve with Ratotowlle, Couliflower Doulphinoise and Miscellaneous Piles
©2002 Reader's Doglist Association of Great Britain