Si Vales, Valeo
23. For perfume mix meal & honey & thick leavings of red wine: then oil of Abramelin and olive oil, and afterward soften & smooth down with rich fresh blood.
24. The best blood is of the moon, monthly: then the fresh blood of a child, or dropping from the host of heaven: then of enemies; then of the priest or of the worshipers: last of some beast, no matter what.
25. This burn: of this make cakes & eat unto me. This hath also another use; let it be laid before me, and kept thick with perfumes of your orison: it shall become full of beetles as it were and creeping things sacred unto me.
26. These slay, naming your enemies; & they shall fall before you.
27. Also these shall breed lust & power of lust in you at the eating thereof.
28. Also ye shall be strong in war.
Here is my interpretation of the above, and the formula I use for my own personal work.
1 cup all purpose flour
4 Tbsp. Olive oil
1/2 tsp. oil of Abramelin (See below)
1 packet of yeast
4 Tbsp. red wine leavings and honey combination (See below)
All masses have unique, different tasting cakes of light, all of which adhere to the instruction laid out above. This is as it should be. The ingredient that seems to make the biggest difference in the way that the cakes taste is the grain which is used. I have had cakes with most grains, and they have all been good. The only exception is whole wheat. Yuck.
Personally, I dislike cakes of light which are gritty… makes one feel like they are trying to chew sand pebbles. I also dislike cakes which are chewy, and are hard to swallow. The Heimlick Maneuver in not a part of the liturgy.
Also, keep in mind that cakes of light that taste like Abramelin are distracting. I don’t care how good your heartburn medicine is: it was probably not made to soothe Abramelin burns. Only add a couple of drops to the mix. They are supposed to taste good.
About the blood, “smooth” with blood. Bloody cakes are… well… gross. There is also the matter of disease. For personal masses, or as in the case of The Mass of The Phoenix, I will use my own blood – fresh – in the cake. For public Masses any blood used should be burned to ash, and the ash added to the ingredients.
Once all of your ingredients have been combined, roll out the the dough, and use a lipstick tube to cut the dough into little round wafers. Refrain from using gingerbread man cookie cutters. You will impress no one.
Finally, you can then line a cookie sheet with parchment paper and bake at 325 for about 10 minutes. Temperature ranges vary wildly from one stove to another, so keep an eye on them. Don’t burn them. They should be crunchy on the outside and gooey on the inside.
Some people like cakes of light raw, but they tend to be sticky.
ABRAMELIN OIL RECIPE
4 parts cinnamon oil
2 parts oil of myrrh
1 part galangal oil
7 parts olive oil
*NOTE: I found out the hard way, that cinnamon oil *melts plastic.* Handle with care… you can actually use Abramelin Oil as paint remover in a pinch. Do not use for massage or lubrication.
(*Wine leavings are what remains after a winemaker racks his wine. It is the sediment at the bottom of the barrel often containing grape peels, seeds and yeast. They are difficult to get unless you live near a winery or brew your own wines as I do. What most people will do is to take a bottle of cheap wine and put it on a pan over a very low temperature, allowing the liquids to evaporate very slowly until the only thing left at the bottom of the pan is a dark red, jelly like substance. Simply mix equal portions of this jelly with some good honey, put it in a jar and keep it in the cupboard until you are ready to use it.)