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     Title: Cat Tamales
Categories: Cat, Game, Mexican
     Yield: 18 Tamales

     1    Cat; de-boned; cut in strips
     1 c  Mexican-style chili sauce
     2 cl Garlic
     1 tb Cumin seeds; crushed
          Chili powder; to taste
          Salt & pepper; to taste
     1 c  Water
     3 c  Corn meal
   1/4 c  Butter
   1/4 c  Lard
     1 ts Baking powder
   1/2 ts Salt
          Corn husks

 Get a large cutting board and lay out your cat. Lop off the head, the
 tail, and the feet with a sharp butcher's knife. These parts of the
 cat contain little usable meat, so give them to the dog.

 Make a longitudinal incision on the cat's abdomen. Reach your hand
 into the body cavity, and remove all of the internal organs. Discard
 them--especially the liver. It may look tasty, but the liver of a
 felis domesticus is frequently too toxic for human consumption.

 Time to skin. As the saying goes, there's more than one way to do it,
 but the basic advice is to use a sharp knife to trim off the skin,
 and pull it back, snipping away at the muscle tissue. Alternatively,
 grab some loose skin near the head stump and, using a pair of pliers,
 peel it back off the carcass like a banana or like how you'd skin an
 eel, rolling it off the body.

 Wash the meat of stray gristle and hairs.

 Pour yourself a drink.

 Toss one pot of bone-free cat strips right into the frying pan.

 Add 1 cup of Mexican-style chili sauce, 2 cloves of garlic, and 1 tb
 crushed cumin seeds. Add chili powder, salt, and pepper, to taste.

 Fry at a medium-high temperature in a little cooking oil, stirring
 occasionally. After 10 or 15 minutes, add 1 cup of water, reduce
 heat, and simmer.

 Meanwhile, place 3 cups of cornmeal in a mixing bowl. Add 1/4 cup of
 butter, 1/4 cup of lard, 1 ts baking powder, and 1/2 ts salt. Mix
 well. To this, add one and a half cups of chicken or cat broth. Beat
 until you have a light, soft dough.

 Now take a small ball of your dough mixture, and spread it out on a
 corn husk. Remember to pre-soak your corn husks for an hour or two,
 so they will be soft and easy to roll. If you don't have any corn
 husks, you can use aluminum foil, in 4x4" squares.

 Spread at least 1 tb of your filling down the center of your dough.
 Then roll the whole thing up, tucking in the ends of the corn husk,
 so it stays together.

 When you have 12 to 18 tamales ready to cook, steam them over boiling
 water, for about 1 hours.

 Garnish with a little lettuce, spread a little salsa over the top, and
 they're ready to serve!

 Enjoy with a pilsner.

 Recipe by Jason Goroncy

 Recipe FROM:
 <https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>

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