243 lines
11 KiB
Plaintext
243 lines
11 KiB
Plaintext
CHOOSING THE BEST GIRL
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by Sam
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Choosong the best girls for your larder is a rather complicated
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matter. First you must decise what recipe the girl will be used for,
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then the choices can be narrowed. Then you must prepare the body based
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on the use to be made of the meat. Different recipes and different
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cooking methods determine the age, size, and preparation method.
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I know most of you were told not to play with your food, but girlmeat
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is an exception to that rule. Before butchering, you should put her to
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good use. Sucking your cock is always great, but fucking her and then
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stuffing her cunt with your cum still inside her provides an
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interesting flavor addition to the stuffing mix. Also a well used cunt
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will be more muscular and therefore more meaty.
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The best girls are between 14 and 20 years of age, with
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proportionately developed bodies. They should be neither fat nor
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skinny, except in special cases.
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Breast sizes should be moderate. Breasts that are too large or that
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have been lactating will have large milk duct glands and a fair amount
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of fatty tissue and will not be the best tasting. Ideally breasts
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should be firm, with moderate sized nipples, and well rounded. Some
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people like puffy nipples if the girls is to be barbequed as these
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larger nipples can be sliced off early in the cooking process so that
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the girl can watch you eat her while she's still alive. Although
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somewhat tough and fatty these nipples are tasty when eaten rare,
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dripping with barbeque sauce.
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The following recipes require the girls as indicated, although all
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girls can used for almost any recipe:
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Recipe Preferred Girl
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Liver served rare or
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fried with onions Young - 14 to 16, not thin but not fat
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Heart served rare or Young - 14 to 16, not thin but not fat
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sauteed in sauces about 5-10 lbs overweight maximum
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Chopped Heart or Liver 18 -20 years old, athletic body
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Kidney or other organs
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in gravy Any girl
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Tongue - smoked or cooked 18 - 20, average girl
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Steaks - tartare or rare Young - 14 to 16, not thin but
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not fat
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meat should have slight marbling
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best cuts from ribs, butt & thighs
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Roasts 18 - 20, well developed body no
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more than 5 lbs overweight.
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Prime Rib Roasts 15-19 with large chest muscles and
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ribcage, can have large breasts
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Briskets and short ribs 15-20 with large chest muscles and
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ribcage, can have large breasts
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Hams and Bacon 18-20 with large thighs and rounded
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stomach 10-20 lbs overweight max.
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Barbequed whole girl 16-18 well developed body, but only
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moderate sized breasts (puffy nipples
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preferred), 5-10 lbs overweight max,
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good fatty marbling in meats and skin
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can be as tall as 5'8". Cook alive.
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Oven Roasted whole girl 14-16 well developed body, but only
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moderate sized breasts (puffy nipples
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preferred), 5-10 lbs overweight max,
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good fatty marbling in meats and skin
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Best if small or tiny body 5'3" or
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less
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Cook alive or dead, but gutted and
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stuffed.
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Breasts - baked or boiled Best choice would be VERY firm breasts
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that stand high, nipples pointing
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upwards,
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on a girl's chest, moderate sized or
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small
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(32" - 36") very rounded and that
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press back
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when squeezed. Never having lactated.
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The breast should be sliced off close
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to
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the rib bones thus leaving some muscle
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under
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the breast meat. Serve sliced thinly
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cut diagonally,
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with or without the nipples intact, in
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sauce.
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The following girls are best served as indicated:
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21-29 years old - Butched and cut up into steaks and roasts, will
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produce a large amount of tougher meats which should be used as stew
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meats or hamburger. Organs (heart, kidney liver) will make good
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pate's and gravies. Necks will make excellent soups. Intestines will
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make good sausage casings for sausage meats made from her lesser
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quality meats.
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Fatty or slightly overweight girls - Good for smoked meats, especially
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Hams and Bacon, and hamburger meat.
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Skinny girls - Should be fattened up first if possible. Most cuts will
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cook best if extremely rare or in stews. Butt roast can be delicately
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delicious rare.
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Tall or large breasted girls - best butchered into roasts and steaks.
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Very young girls - under 12 or 13 usually not very good because of
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lack of meats and the organs are too small, but if gutted could be
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cooked whole in soups. 12-13 year olds with developing breasts and
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well proportioned bodies willl be best either roasted whole or spitted
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on the barbeque. Care must be taken, however, not to overcook. The
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heart or livers of these young girls will be very tasty just barely
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cooked and eaten almost raw.
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Some tips on dresing/butchering:
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If the girl is to be cooked alive, she should be given several enemas
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and fed only water for at least 1-2 days. She should be flushed out
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thoroughly (through both her anus and her uretha), all her body hair
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removed completely (except her head hair, if the head is to be used
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for decoration), and the body washed down completely. Before starting,
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a pain killer should be administed (Marijuana or liqour is often
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effective). With a very sharp knife, carefully open her belly from
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just above her vagina to her sternum not slicing too deep. Lay open
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the incision and cauterize immediately, Then lift out her guts and cut
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each organ off, cauterizing the wound, being careful to leave her
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heart and lungs untouched and undamaged. If you touch her heart, it
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may flutter slightly, but will continue to beat you take care not to
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hurt it. Arteries & veins are a major problem, so be careful not to
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cut them if they are leading to or from the heart, brain, or lungs.
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You may decide to leave the uterus intact as this can be stuffed.
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Rinse out the body cavity with clean water, rub the inside with butter
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and herbs. Core out the anus and stitch shut, Stuff her belly if
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desired with stuffing mix, and sew the incision shut. The girl will
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live longer while being cooked if she is stuffed as the stuffing will
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keep her heart from cooking too soon. Basting the body frequently will
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serve two uses, the meats will be more flavorful and juicy and she
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will live longer. Weigh her after gutting and stuffing and calculate
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her cooking time by the following rule - Barbeque 15-20 minutes per
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pound, and Oven roast @375 degrees for 25-30 minutes per pound. Few
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girls will live longer than 1 hour while cooking since she will die as
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soon as her heart starts to cook.
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If the girl is to be butchered, flush her intestines and bladder out
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as decribed before, then kill her quickly by beheading or if she has
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been hanged, cut her head off as well. Hang her body up by the feet
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and let all the blood drain out before proceeding. If she is to be
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skinned prior to butchering, start at the neck and slice a thin cut
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down to the anus and continue down the backs of both legs. Another cut
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should bemade from the neck down each arm. Chop off both feet and
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hands (these are good for soups). Carefully peel the skin from the
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body and turn over continuing on the other side. Leave the nipples on
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the skin as the breasts are peeled. The vagina will have to be
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carefully peeled and a small cut made to disconnect the skin on the
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inside of her vagina. Wash the skin carefully prior to beginning the
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tanning process. The leather produced from young girls is exquisitely
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soft if treated correctly.
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Next slit her belly open from her sternum to 2-4" above her vagina.
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Remove all her guts and organs, setting aside the heart, liver and
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kidneys. If you plan to use any parts for sausages, thouroughly clean
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out the intestines and set aside. Taking a large cleaver, lay the body
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chest down and split the body into two parts, using the backbone as
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the guide. Chop the neck into soup bones. Turn the body back over and
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split the rib cage in two in the center. Cut the belly meats off first
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and then using the cleaver again cut the upper body off at waist
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level. Cut the vagina off complete with the pubic bone and the 2-4" of
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surrounding meat. Then split the lower body into two parts for the
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final butchering, it being easier to handle in smaller parts. In
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smaller girls it is best to chop off both legs at the hip joint and
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knees to cook those parts whole. The thigh can be left in roasts, bone
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in hams, or sliced into steaks. The buttocks will make two beautiful
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rump roasts or can also be sliced into steaks. Laying the chest sides
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flat, breasts up. first slice the breasts off close to the rib bones
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and set aside. There should still be some nipple meat if she has been
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skinned carefully. Next chop off the racks of short ribs and Prime Rib
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Roasts. Next remove all remaining meats from her bones, the brisket
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from her upper chest muscles, Steaks & roasts from her back muscles,
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and stew meats from her arms and lower legs. any remaining meats
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should be ground into sausages or hamburger. A typical teen girl 5'4",
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125 lbs when live will produce close to 60 lbs of useable meats,
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organs, and sausages.
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Some favorite recipes:
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Pate of Girl's Liver
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1 young girl's liver 2 tablespoons cornstarch
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1- 1/2 lbs chopped shoulder meat 3 oz Cognac
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1 small onion 4 whole eggs
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1 clove garlic 1 tablespoon salt
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1 teaspoon sage 1/2 teaspoon ground pepper
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Coarse grind all meats and mix with remaining ingredients. place
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formed in a loaf in a covered cassorole dish and bake for 2 1/2 hours
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at 350 deg F. Cool and serve with unsalted crakers and caviar.
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Breast with Red Wine
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One moderate size girl's breast 2 tablespoons butter
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2 cans tomato pieces 2 cups small pearl onions
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4 carrots, sliced 2 stalks celery cut in
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large pieces
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2 cups red wine 2 cloves garlic, halved
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1/2 tsp whole black peppercorns 1 pinch ea Majoram & thyme
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1 bay leaf 2 Tablespoons melted butter
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salt to taste 1 cup girl meat drippings and
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broth
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Quickly braise the breast in butter in a frying pan, just enough to
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slightly brown. Place the breast in a covered roaster and pour the
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broth and wine over it. Add tomatoes, onions, celery, carrots and the
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seasonings to the roaster and cover. Roast at 350 deg F, basting
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occasionally until done, about 1 1/2 to 2 hours. Serve the breast on a
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platter diagonally sliced with the vegetables. Serve the broth like a
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gravy to be poured over the meat as eaten.
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Sliced Heart in Burgundy Sauce
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One girl's heart, sliced 1 cup sliced mushrooms
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1/4 cup chopped onions 1 cup burgundy wine
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1/2 cup girl meat drippings and broth
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salt and pepper to taste flour for thickening
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Braised the sliced heart and mushrooms in a pan with girl meat
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drippings, butter, and onions.
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Add the wine and stir together with the broth. Add the salt and pepper
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and add small amounts of flour to thicken sauce just slightly. Serve
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very hot.
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More to come later.......
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