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