Recipe for Aging Money
Get meat, a gobbet red and rank,
something gamy from a back-street butcher,
ring with bits of pork and lots of lettuce,
with herbs for accents eastern;
and finally steep in a fishy stock
combined perhaps with a fine liqueur
something old from an ancient grotto.
And when the lump, once red and raw
transforms to morsels soft and pink
serve, of course, at a debutante’s ball.
*Reprinted by permission of “Hazmat,” Vol. 7
5
Recipe for Aging Money*
Get meat, a hunk red
something gamy from a back-street butcher,
ring with bits of pork and lots of lettuce,
with herbs for accents eastern;
and finally steep in a fishy stock
combined perhaps with a fine liqueur
something old from an ancient grotto.
And when the lump, once red and raw
transforms to morsels soft and pink
serve, of course, at a debutante’s ball.
*Reprinted by permission of “Hazmat,” Vol. 7
Recipe for Aging Money*
Get meat, a hunk red and rank,
something gamy from a back-street butcher,
ring with bits of pork and lots of lettuce,
with herbs for accents eastern;
and finally steep in a fishy stock,
com bined perhaps with a fine liqueur,
something old from an ancient grotto.
And when the lump, once red and raw,
transforms to morsels soft and pink
serve, of course, at a debutante’s ball.
*Reprinted with permission of “Hazmat,” Vol.7
5
