🚀 go-pugleaf

2 human baby rib racks
3 cups barbecue sauce or honey glaze (see index)
Salt
black pepper
white pepper 
paprika

Remove the silverskin by loosening from the edges, 
   then stripping off. 
Season generously, rubbing the mixture into the baby?s flesh. 
Place 1 quart water in a baking pan, the meat on a wire rack. 
Bake uncovered in 250� oven for 1� hours. 
When browned, remove and glaze, 
   return to oven and bake 20 minutes more to form a glaze. 
Cut ribs into individual pieces and serve with extra sauce.



Fresh Sausage

If it becomes necessary to hide the fact that you are eating 
human babies, this is the perfect solution. 
But if you are still paranoid, you can substitute pork butt.

5 lb. lean chuck roast
3 lb. prime baby butt
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. 
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