DECEMBER 1, 2002
DEAR BEARTOWN RESIDENTS,
During my long, esteemed
service in the defense of our Country I have gained highly technical
information on how our secret missile guidance systems work. I
have carefully prepared a short explanation, in laymen's terms, of how
our modern missiles work. Because this information may be
I have chosen to read you the simplified technical details so no paper
trail will have been created.
General Speeks Bull Huey (ret)
JELLIED MOOSE NOSE
Because moose nose is a less tender part of the animal it requires long, slow cooking for the best results. Broiling is not recommended. Begin by cutting the upper jawbone just below the eyes. Put it in a large kettle of scalding water and parboil it for at least 45 minutes. Remove and cool in water. Pick off the hairs as you would feathers from a duck and wash the nose thoroughly, putting it in fresh water with some onion and some garlic and some pickling spice. Boil gently until tender. Cool overnight in the same juice. In the morning remove the bone and cartilage, always saving a little surprise for the bulb of the nose which is the white meat. Notice again how the thin strips along the bone and jowls are dark. Give these to the dogs. Slice the meat thin, pack it in jars or cans, covering it with the same juice. This jells, and when chilled, it can be sliced.
Copyright 2000 Claude Dern, All Rights Reserved
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