Oh, I like this idea. I think I'll give it a go.
Step 1: Scalp removal. This will take care of that head hair, and allow it to be seasoned and wrapped in cabbage. With luck, the head, in its entirety, will turn out delicious.
Step 2: Remove the arms from the body and have them stewed until the meat is ready to fall off the bones, but also made to go. This is not part of the dish, but will be served the next day with some fresh vegetables.
Step 3: Remove and slice up the legs, keep the feet and ankles together for Step 5, and leave to cook on a small grill. Remove the bone from each slice, of course. Serve with small sandwiches as appetizers while Step 5 is prepared.
Step 4: Skin and 'gut' the breasts into a bowl of stuffing. That fat will be used in the next step. Mix with diced and steamed vegetables, and pieces of choice organs (for this, chunks of heart and liver), and add apple cider vinegar. Mix well to add during Step 5.
Step 5: While she is still alive and now breast-less and quad-amputated, carefully cut open her chest and belly, remove organs (all or most, choice ones may result in death sooner rather than later) and fill with stuffing from Step 4. Spread evenly within the cavity (blood is edible when prepared properly), and add other garnishing or toppings if desired (in this case, noodles) before propping head on a pillow of bread dough and placing in the oven.
Step 6: Allow to bake or broil (if broil, put in on front and then add stuffing when cooking on the back), and baste regularly. During the final 2 cycles, place the feet into the belly and allow to finish.
Step 7: Remove, allow to cool, and enjoy. The broth inside the belly and chest should be fully cooked and savory, having flavored the rest of the body by soaking into the pores.Post too long. Click here to view the full text.