A dog writes
Sir: I must speak for all your canine readers — and, I hope, for others too — in regretting Alexandra Artley's article `Everything but the bark' (24 June). We should remember, though, that all creatures, even lady journalists, have their uses, and with this in mind I offer you my hitherto unpublished notes on how to cook a lady journalist.
Many, I know, expect lady journalists to be unappetising — saccharine, glutinous, oleaginous or even nauseous. Certainly they are too tough and stringy, even for a rottweiler's palate, to be consumed au nature!.
I have discovered, though, that they respond to being marinated for long periods in red wine. It can be cheap, but it needs to be plentiful. After this, when stewed or pickled, they can become or appear almost tender.
Some authorities recommend a good stuffing, but I cannot advise this. It does nothing to correct the lady journalist's most characteristic deficiency — want of taste.
Bonzo Baskerville
Kennel Club, London W1
Previous page
