Ingredients:
Cooking: Throw all this together in a large tureen and simmer for 8 hours or so.
Eating: Tastes best served cold after a day or two in the refrigerator; add more hot sauce to each serving, and wash down with a large glass of Scotch and water. This recipe provides about 8 servings -- have not figured out a way to do it smaller.
This web page is now a member of the Ptomaine: grobius.com |