Set aside to drain on paper towels.
Make a roux with butter, oil and flour,
   brown vegetables in the roux, then add chicken stock and
   allow to simmer for 20 minutes.
Add the patties or stuffed heads, and some loose crawfish,
   lobster, long piglet, or what have you.
Cook on low for 15 minutes, then allow it to set for at least
   15 minutes more.
Serve over steamed rice; this dish is very impressive!



Stuffed Cabbage Rolls

Babies really can be found under a cabbage leaf -
or one can arrange for ground beef to be found there instead.

8 large cabbage leaves
1 lb. lean ground newborn human filets, or ground chuck
Onions
peppers
celery
garlic
soy sauce
salt pepper, etc
Olive oil
breadcrumbs
Tomato Gravy (see index)

Boil the cabbage leaves for 2 minutes to soften.
In skillet, brown the meat in a little olive oil,
   then add onions, peppers, and celery (all chopped finely)
   and season well.
Place in a large bowl and cool.
Add seasoned breadcrumbs and a little of the tomato gravy,
   enough to make the mixture pliable.
Divide the stuffing among the cabbage leaves then roll.
Place seam