After a day of Price cuisine, I'll admit I was left with a nagging question that cookbooks rarely produce: Where's the horror? Where's the Vincent Price in this Vincent Price cookbook? Beyond a pressed duck worthy of the "The Pit and the Pendulum"—it involves, if you must know, pressing a duck—the Treasury gives off a luridly convivial glow. Like Price reciting from Edgar Allan Poe, * I'm afraid that for really horrifying stuff you must resort to reading the Victorians. My personal favorite, What To Do With Cold Mutton (1867), includes such recipes as Green Pea Soup Without Peas and a hashed calf's head that instructs: "Dish your hash nicely, and garnish round the edge with brain-cakes."
Brain-cakes, dear reader: Imagine crab cakes, but made with brains. Now there's your Vincent Price recipe.