How to Prepare Roast Cat

This recipe for "Roast Cat as It Should Be Prepared"

is from Ruperto de Nola, Libro de Cozina, 1529:

Take a cat that should be plump: and cut its throat, and once it is dead cut off its head, and throw it away for this is not to be eaten; for it is said that he who eats the brains will lose his own sense and judgement. Then skin it very cleanly, and open it and clean it well; and then wrap it in a clean linen cloth and bury it in the earth where it should remain for a day and a night; then take it out and put it on a spit; and roast it over the fire, and when beginning to roast, baste it with good garlic and oil, and when you are finished basting it, beat it well with a green branch; and this should be done until it is well roasted, basting and beating; and when it is roasted carve it as if it were rabbit or kid and put it on a large plate; and take the garlic with oil mixed with good broth so that it is coarse, and pour it over the cat and you can eat it for it is a good dish.

Bon appétit!

(Bart pulls out his notepad and remarks:)

"I found out today that cats aren't entirely useless."

:lol:

Hmmmm.... sounds good!!!
I actually just had cat for lunch today at the Chinese Buffet across the street!!!

PETA wouldn't approve.

mmmm.. braised kitten in an orange rendered ferret sauce. yum yum it is to drool...lol

I prefer cat prepared Nepalese Army style.
Bash it in the head and portion it with an E-tool and chuck it straight in the stew pot (fur, organs and all)with the goat that was dispatched in the same manner. Boil over an open fire for a few hours.

Serves a couple hundred.

Yum!

I heard of cat juice, where they put the cat straight in boiling water, often still alive.