🚀 go-pugleaf

2 tablespoons each: 
   salt
   black, white and cayenne peppers
   celery salt
   garlic powder
   parsley flakes
   brown sugar
1 teaspoon sage
2 onions
6 cloves garlic
bunch green onions, chopped

Cut the children?s butts and the beef roast into pieces 
   that will fit in the grinder. 
Run the meat through using a 3/16 grinding plate. 
Add garlic, onions and seasoning then mix well. 
Add just enough water for a smooth consistency, then mix again. 
Form the sausage mixture into patties or stuff into natural casings.



Stillborn Stew

By definition, this meat cannot be had altogether fresh, 
but have the lifeless unfortunate available immediately after delivery, 
or use high quality beef or pork roasts (it is cheaper and better to 
cut up a whole roast than to buy stew meat). 

1 stillbirth, de-boned and cubed
� cup vegetable oil
2 large onions
bell pepper
celery
garlic
� cup red wine
3 Irish potatoes
2 large carrots 

This is a simple classic stew that makes natural gravy, 
thus it does not have to be thickened. 
Brown the meat quickly in very hot oil, remove and set aside. 
Brown the onions, celery, pepper and garlic. 
De-glaze with wine, return meat to the pan and season well. 
Stew on low fire adding small amounts of water and 
   seasoning as necessary. 
After at least half an hour, add the carrots and potatoes, 
   and simmer till root vegetables break with a fork. 
Cook a fresh pot of long grained white rice.



Pre-mie Pot Pie

When working with prematurely delivered newborns (or chicken) use sherry; 
red wine w