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Crimson Fucker said:

Some favorite recipes:



Pate of Girl's Liver



1 young girl's liver 2 tablespoons cornstarch 1- 1/2 lbs chopped shoulder meat 3 oz Cognac 1 small onion 4 whole eggs 1 clove garlic 1 tablespoon salt 1 teaspoon sage 1/2 teaspoon ground pepper



Coarse grind all meats and mix with remaining ingredients. place formed in a loaf in a covered cassorole dish and bake for 2 1/2 hours at 350 deg F. Cool and serve with unsalted crakers and caviar.



Breast with Red Wine



One moderate size girl's breast 2 tablespoons butter 2 cans tomato pieces 2 cups small pearl onions 4 carrots, sliced 2 stalks celery cut in large pieces 2 cups red wine 2 cloves garlic, halved 1/2 tsp whole black peppercorns 1 pinch ea Majoram & thyme 1 bay leaf 2 Tablespoons melted butter salt to taste 1 cup girl meat drippings and broth



Quickly braise the breast in butter in a frying pan, just enough to slightly brown. Place the breast in a covered roaster and pour the broth and wine over it. Add tomatoes, onions, celery, carrots and the seasonings to the roaster and cover. Roast at 350 deg F, basting occasionally until done, about 1 1/2 to 2 hours. Serve the breast on a platter diagonally sliced with the vegetables. Serve the broth like a gravy to be poured over the meat as eaten.



Sliced Heart in Burgundy Sauce



One girl's heart, sliced 1 cup sliced mushrooms 1/4 cup chopped onions 1 cup burgundy wine 1/2 cup girl meat drippings and broth salt and pepper to taste flour for thickening



Braised the sliced heart and mushrooms in a pan with girl meat drippings, butter, and onions. Add the wine and stir together with the broth. Add the salt and pepper and add small amounts of flour to thicken sauce just slightly. Serve very hot.

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fakenews said:

Let me just tuck this in the back of my recipe box next to my other non-existent cannibalism recipes.

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Some tips on dresing/butchering:







If the girl is to be cooked alive, she should be given several enemas and fed only water for at least 1-2 days. She should be flushed out thoroughly (through both her anus and her uretha), all her body hair removed completely (except her head hair, if the head is to be used for decoration), and the body washed down completely. Before starting, a pain killer should be administed (Marijuana or liqour is often effective). With a very sharp knife, carefully open her belly from just above her vagina to her sternum not slicing too deep. Lay open the incision and cauterize immediately, Then lift out her guts and cut each organ off, cauterizing the wound, being careful to leave her heart and lungs untouched and undamaged. If you touch her heart, it may flutter slightly, but will continue to beat you take care not to hurt it. Arteries & veins are a major problem, so be careful not to cut them if they are leading to or from the heart, brain, or lungs. You may decide to leave the uterus intact as this can be stuffed. Rinse out the body cavity with clean water, rub the inside with butter and herbs. Core out the anus and stitch shut, Stuff her belly if desired with stuffing mix, and sew the incision shut. The girl will live longer while being cooked if she is stuffed as the stuffing will keep her heart from cooking too soon. Basting the body frequently will serve two uses, the meats will be more flavorful and juicy and she will live longer. Weigh her after gutting and stuffing and calculate her cooking time by the following rule - Barbeque 15-20 minutes per pound, and Oven roast @375 degrees for 25-30 minutes per pound. Few girls will live longer than 1 hour while cooking since she will die as soon as her heart starts to cook.







If the girl is to be butchered, flush her intestines and bladder out as decribed before, then kill her quickly by beheading or if she has been hanged, cut her head off as well. Hang her body up by the feet and let all the blood drain out before proceeding. If she is to be skinned prior to butchering, start at the neck and slice a thin cut down to the anus and continue down the backs of both legs. Another cut should bemade from the neck down each arm. Chop off both feet and hands (these are good for soups). Carefully peel the skin from the body and turn over continuing on the other side. Leave the nipples on the skin as the breasts are peeled. The vagina will have to be carefully peeled and a small cut made to disconnect the skin on the inside of her vagina. Wash the skin carefully prior to beginning the tanning process. The leather produced from young girls is exquisitely soft if treated correctly.







Next slit her belly open from her sternum to 2-4" above her vagina. Remove all her guts and organs, setting aside the heart, liver and kidneys. If you plan to use any parts for sausages, thouroughly clean out the intestines and set aside. Taking a large cleaver, lay the body chest down and split the body into two parts, using the backbone as the guide. Chop the neck into soup bones. Turn the body back over and split the rib cage in two in the center. Cut the belly meats off first and then using the cleaver again cut the upper body off at waist level. Cut the vagina off complete with the pubic bone and the 2-4" of surrounding meat. Then split the lower body into two parts for the final butchering, it being easier to handle in smaller parts. In smaller girls it is best to chop off both legs at the hip joint and knees to cook those parts whole. The thigh can be left in roasts, bone in hams, or sliced into steaks. The buttocks will make two beautiful rump roasts or can also be sliced into steaks. Laying the chest sides flat, breasts up. first slice the breasts off close to the rib bones and set aside. There should still be some nipple meat if she has been skinned carefully. Next chop off the racks of short ribs and Prime Rib Roasts. Next remove all remaining meats from her bones, the brisket from her upper chest muscles, Steaks & roasts from her back muscles, and stew meats from her arms and lower legs. any remaining meats should be ground into sausages or hamburger. A typical teen girl 5'4", 125 lbs when live will produce close to 60 lbs of useable meats, organs, and sausages.

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