Macbeth’s Witches Brew
You’ll need:
1 3-gallon cauldron
Open fire
Ingredients:
½ pound, poison’d entrails
1 toad (leave under cold stone for 31 days before preparing)
2 quarts, swelter’d venom (obtained while snake is sleeping)
1 fillet of fenny snake (different snake)
1 box (6 oz.), eye of newt
3 tbsp, Witch’s Allspice (contains toe of frog, wool of bat, tongue of dog,
adder’s fork, blind-worm’s sting, lizard’s leg, owlet’s wing)
1 witch’s mummy (defrosted)
1 maw, 1 gulf of salt-sea shark (ravin’d)
1 hemlock root (obtained by digging in the dark)
2 cups, assorted body parts
1 tiger’s chaudron (check with zoologist)
Pinch of saffron
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In a large cauldron over an open fire, throw poison’d entrails, toad, venom. Bring to a rolling boil. Mix in fenny snake, Witch’s Allspice. Stir. Careful; charm is now of powerful trouble. Continue to boil and bubble. Add remaining ingredients, continue to boil and bubble. Stir until the gruel is thick and slab. Reduce heat and simmer for 60 minutes (or until eye of newt is tender), stirring frenetically. Cool with baboon’s blood. Serve with a festive sprig of parsley.
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Serves 4 (1 king, 3 witches)
picture: Three witches from Orson Welles’ Macbeth (1948)