For breakfast this morning I enjoyed a bagatelle of mixed summer fruits smothered in a choice of natural yoghurt's and flakes of pecan heaven. My beverage of choice was a chilled glass of iced tea and pearly mint. It took me back to the days of Henry Africa's nightclub in Glasgow on a Saturday night. Iced tea is how we would describe the watered down blend of Algerian whisky on offer at 30 shillings a glass, of which would never fail to incite the animal often to be found in man.
'Think you're a feckin wide-o pal?' shouted the crazed addict, using a large shovel of a hand to wave the open razor wildy in the face of the tall man at the bar. It was all over in seconds, most people in the company of the tall man rarely saw things happen. People long since remembered the glory days of old Glasgow with a fondness. With his arm bent up at an awkward angle the addicts razor was slowly reversed without effort to his own face, the now closed blade trickled slowly just below his left ear and came to rest at the point of his large wiry chin. It left a thin noticeable white line in its wake which gradually disappeared. The addict crumpled to the floor a broken man, the crotch of his trousers visibly wet with the tell tale trail of urine and fear.
The tall man thumbed the smooth handle of the well worn razor as the trace of a smile lifted one corner of his own scarred mouth. 'Old habits' he thought to himself as he slowly finished his drink and headed towards the door. His lust, an orgasm of violence, his own taste for blood, had long ago been satisfied.
Piemonte Carne Cruda
1lb fresh veal
6 garlic cloves
the juice of two lemons
extra virgin olive oil
crushed sea salt
Most importantly, clean the meat extremely well, sear it on all sides for under a minute and then trim off the edges. This will eliminate any chance of unwittingly ingesting any still lurking bugs. Cut it in strips and hand mince it. The shortest the time between the cutting, the preparation and the serving, the better. Put it in a glass bowl, add the crushed garlic and the oil, mix it carefully so that the oil is well and truly massaged into the meat. It must not be too dry nor too oily, work at it to ensure it is moist. Around ten spoons of oil should be enough. Add salt, pepper and lemon juice: mix again and take the garlic cloves away before serving. The meat should be pink and bloody red in colour, that’s why it has to be served immediately before it becomes grey because of the lemon juice.
Cooking time.... 0.
Serve it on 2 thin slices of toasted bread, remove the crusts first and and cover it with very thin slices of truffle and a sprinkle of minced salted anchovy. I would recommend a good hearty real ale with this dish, preferably Bishops Finger or Old Speckled Hen if available.
Enjoy, you might just enjoy the unique taste of blood for yourselves.