In honor of Pi Day, my favorite pie recipe:
TO MAKE AN AMBLONGUS PIE Take 4 pounds (say 4 1/2 pounds) of fresh Amblongusses, and put them in a small pipkin. Cover them with water and boil them for 8 hours incessantly, after which add 2 pints of new milk, and proceed to boil for 4 hours more. When you have ascertained that the Amblongusses are quite soft, take them out and place them in a wide pan, taking care to shake them well previously. Grate some nutmeg over the surface, and cover them carefully with powdered gingerbread, curry-powder, and a sufficient quantity of Cayenne pepper. Remove the pan into the next room, and place it on the floor. Bring it back again, and let it simmer for three-quarters of an hour. Shake the pan violently till all the Amblongusses have become a pale purple colour. Then, having prepared a paste, insert the whole carefully, adding at the same time a small pigeon, 2 slices of beef, 4 cauliflowers, and any number of oysters. Watch patiently till the crust begins to rise, and add a pinch of salt from time to time. Serve up in a clean dish, and throw the whole out of the window as fast as possible.
– Edward Lear