In the basement of the murder castle site, my audio recorder picked up a sound like that of a little girl singing. The voice is clearer and louder than my own, but what she’s saying is a bit unclear. The nearest transcription I can make is “Sorry Beefalow,” which I’ve been joking sounded like the worst Chef Boyardee product ever.
Just to show that I’m not taking myself TOO seriously with this, here’s a recipe for Sorry Beefalow (so called because you have to say “sorry” to the people you’re serving it to. It’s an aspic dish.
1 (.25 ounce) envelope unflavored gelatin
1/4 cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste (optional)
1 bay leaf
1/2 cup chopped onion
1/2 cup chopped celery
1 pound ground beef
1 cup pasta (cooked)
Fully dissolve gelatin in boiling water in a mixing bowl.
Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
Stir onion and celery into vegetable juice.
Brown beef, cook pasta, and add each into vegetable juice. Stir.
Refrigerate until set completely, about 1 hour.
Try it out – and let us know how it goes! Send pictures!