stacy slaughterhouse

THIS WEEK: Tracy prepares a delicious and ethically-sound, Bully Beef Casserole in a Wild Mushroom and Lamb’s Spleen Gravy.


For this absolutely delicious and warming vegan favourite, I always get the ingredients direct from my local unregulated abattoir to ensure that only the freshest and most succulent cuts are used and that the utmost degree of animal cruelty is used during the annihilation of the creature concerned.

Here’s how to prepare this wonderful addition to any vegan’s repertoire:

Firstly, deep fry the bully beef and the spleens in prime beef dripping until cooked. Then, put the whole lot in a casserole dish with some Oxo gravy and calf’s blood – I like to keep a few live calves in the basement for this one. Finally, cook on a low heat (around gas mark 3) for 2 hours.

To garnish, put a wild mushroom on the side of the plate, or if you don’t have these, a pork and beef Cumberland sausage will do just as well. Serve with a side dish of beef and onion relish and a grilled halal pork chop.


Why not visit Tracy’s intimate bistro: The Battered Wombat at 103 Whitechapel Road, London E1. Diners are welcome to bring their own animals and to watch while Tracy beats them bloody at the table to ensure you enjoy that wonderful, freshly-killed flavour.

NEXT WEEK: Stacy smashes a rabbit over the head with an iron bar before boiling its lungs in a sheep’s gizzard and tarragon sauce.