The consumption of a properly prepared Jewish person. Only the highest quality of cannibal cooks can be trusted to properly prepare this dish.
While there are several regional variations on the Jew Meal, especially in western Russia and southeastern Denmark, the most common variant originates in Albany,
France. In this recipe the Jew is first plucked, leaving the yarmulke for last. Next the intestines are emptied and the entire body is soaked overnight in a broth of sea salt, cayenne pepper, diced green
onion, minced artichoke heart, and vegetable
oil. After the mixture has soaked in, the entire
pan should be put into the oven and
baked for
90 minutes at 450 degrees Fahrenheit. Serve with mixed vegetables and a red wine sauce.
"Remember to set an
extra place at the
table! When you eat the Jew Meal, Hitler eats with you."
Bernard, get in here quick, we're about to
break the Jew Bone!"