Stuffed Cock Stew

 
After soaking
take a fine fat cock
tenderise with the mallet
and when flattened
on the chopping board
use your sharpest serrated blade
to pare away the veins

Carefully cut
one inch slits
all along the length
and stuff liberally
with seasonal herbs
especially fresh sage

Onions
red wine
and garlic
are essential for the stock
as they help to mask
any lingering salty taste
that might impair the flavor
of the finished dish

Boil everything in a deep pan
with the lid firmly closed
If possible simmer slowly overnight
or until the cock loses
its natural chewy texture
Any gristle that rises
can be skimmed from the top
but there are no bones to worry about
so it's great for hungry kids

Nothing will rival
the wholesome aroma
of your stuffed cock stew
wafting through the kitchen
to spice up a dull winter's day
If he were alive
I know my late
cheating
husband
who sadly
bled to death last week
would certainly agree

Garnish with parsley
add croutons if desired
and to all you vengeful ladies out there
who hate wasting anything
un tres bon appetit