The Cookbook (of jokes)     Walker’s Gein Burgers: 400g Grade A — 400g veal mince 200g bone marrow (minced) Note: The less seasoning you use, the more the taste. Step 1: Mix together the Grade A —– , veal and bone marrow in a large bowl Step 2: Firmly grind together the meat until evenly mixed Step 3: Add salt and pepper to taste, fry a small lump of Grade A —– in a pan to taste and adjust seasoning accordingly Step 4: Shape the burgers using a 90mm cutter – if you don’t have one then feel free to shape by hand. You should use around 150g of the mixture per patty. Step 5: Cook the burgers in a frying pan on a medium-hot temperature; frequently turning the meat until you reach the desired color Step 6: Preheat oven to 380, and finish the patties for 6 minutes, or more if you like your Grade A —– well done. Enjoy!