PIE OF BULLS‘ TESTICLES

To make a pie of bulls‘ testicles, take four of them and boil them in water and salt. Strip them of the membranes that cover them. Cut them in slices, sprinkle them with white pepper, salt, cinnamon and nutmeg.

Prepare apart a mince of lambs‘ kidney, gravy, three slices of lean ham, a good pinch of chopped marjoram, thyme and three cloves.

Prepare the pastry for the pie. Then begin to make a layer on your pie dish with the ham, then a layer of slices of testicles, sprinkle well with the mince, and so on. Add, before shutting the pie, a glass of wine.

Put it in the oven and serve hot.

– Norman Douglas (Venus in the Kitchen – or Love’s Cookery Book)