The Mudcat Café TM
Thread #26203 Message #317401
Posted By: GUEST,Bardford
12-Oct-00 - 02:46 PM
Thread Name: Song Challenge! Part 42
Subject: RE: SONG CHALLENGE! Part 42
Dear Song Challengers,
My name is Bardford and I'm a Challaholic. I woke up in the middle of the night with this cavorting in my head (Fans of T-Rex-the band, not the dinosaur- might recognize Bang a Gong):
Sanglachon
On my lawn
Sanglochon
Then this, for which I apologize publicly to Eric Bogle whose lovely and lyrical song is the basis for this tasteless attempt. The song, of course is Willie McBride, or Green Fields of France, although my version is entitled:
Spleen Things on his Pants
Well how do you do, I see by your side
Some creature has rendered a gash in your hide
From the angle of entry it looks like the horn
Of a pig or a boar your belly has torn.
And I smell by your campfire you've something to roast
Did you cause the mad pig to give up the ghost?
I hope your wound heals quickly and that it heals clean
There is nothing so horrid as bacillus porcine.
CHORUS:
D'you cook sanglochon slowly, in pieces or wholly
Do you marinade first, in beer or in wine?
Did you learn to cook here in the forest
Would you copy the recipe for us?
Verse 2:
The sun shines no more on the pigs here in France.
They've sniffed their last truffle, they've danced their last dance
No sanglachons wild the land will allow
No rampaging swine, no boars or sows now.
Because of one man who dare take a stand
Against the wild scourge marauding the land
Dispatching the herd with a single hand
The whole crossbred lot spitted & panned.
CHORUS
Verse 2:
Well, I can't help but wonder now, though I have tried,
Is how can you eat with the hole in your side
One would think that with the size of your wound
Any foodstuffs partaken would end up on the ground.
Perhaps your cooking was all done in vain
For eating the food must cause you some pain
I hope you don't collapse under the strain
And recommend you acquire some novacaine.
CHORUS
Verse 3:
And ere I go off to leave you behind
Would you mind sharing a taste of the lovely pork rind?
Although with wild meat I'm not overly keen
The brisket is actually quite tender and lean
You've rather the touch when cooking wild game
It can be very tricky over an open flame
I daresay your skill would bring fortune and fame
If you don't take up cuisine it would be a shame.
CHORUS
Sorry.
Written 12 Oct 2000 by the author.