And Now For Something Different: Part 1

Last night I made a terrific dish from the following 1870's recipe. It's sure-fire, finger-licking good for the whole family to enjoy!

I include it in its entirety including the introduction:

"Our readers will be interested in the following communications from our valued and learned contributor, Professor Bosh, whose labours in the fields of Culinary and Botanical science, are so well known to the world. The first three Articles richly merit to be added to the Domestic cookery of every family; those which follow, claim the attention of all Botanists, and we are happy to be able through Dr. Bosh's kindness to present our readers with illustrations of his discoveries. All the new flowers are found in the valley of Verrikwier, near the lake of Oddgrow, and on the summit of the hill Orfeltugg.

[ONE OF] THREE RECEIPTS FOR DOMESTIC COOKERY

To Make an Amblongus Pie

Take 4 pounds (say 4 1/2 pounds) of fresh Amblongusses, and put them into a small pipkin.
Cover them with water and boil them for 8 hours incessantly, after which add 2 pints of new milk, and proceed to boil for 4 hours more.
When you have ascertained that the Amblongusses are quite soft, take them out, and place them in a wide pan, taking care to shake them well previously.
Grate some nutmeg over the surface, and cover them carefully with powdered gingerbread, curry-powder, and a sufficient quantity of Cayenne papper.
Remove the pan into the next room, and place it on the floor. Bring it back again, and let it simmer for three-quarters of an hour. Shake the pan violently till all the Amblongusses have become of a pale purple colour.
Then, having prepared the paste, insert the whole carefully, adding at the same time a small pigeon, 2 slices of beef, 4 cauliflowers, and any number of oysters.
Watch patiently till the crust begins to rise, and add a pinch of salt from time to time.
Serve up in a clean dish, and throw the whole out of the window as fast as possible."

Serves 6.