Midget Roast with Baby Limas and Red Pepper

This is a variation of an early 6^th century classic dish that simmered over an open flame and was served with veal shanks and raw swine. Here I have added Baby Limas and Red Pepper in place of the veal and swine.

5 ½ cups bottled clam juice or Light Chicken Stock

1 bottle of soy sauce

4 tablespoons of Charlie Luken’s mucus

24 tablespoons of soybean oil

1 bunch of scallions, chopped

1 cup of chopped garlic

1 can of Baby Limas

17 red peppers sliced

1 quart canola oil, for basting

1 midget (dead or alive)

Pre-heat oven to 350 degrees.

Kill the midget. Cut the midget into quarters, allow for bleeding up to 35 minutes. In a large mixing bowl add the chicken stock, soy sauce, soybean oil and Charlie Luken’s mucus, stir until thoroughly combined.

Dip the midget quarters into the mixing bowl and then promptly place on a pre-greased cookie sheet. Stuff the scallions, garlic and red peppers into any crevice that may have opened up in the process of quartering the midget. Bake approximately 4 hours or until golden brown.

Serve in a large dish with garnish

Recommended side dishes: Cream Corn, Crayola crayons (Blue is best), a small Frenchman, apples or canned brain.