Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

From the digital version of The Thorough Good Cook
by George Augustus Sala: A rare antique cookbook
originally published in 1896 for those who want to kick
it Olde Skool!

Stir half a pint of any kind of good sauce over the
fire until reduced to half its original quantity ; then add
the yolks of three eggs, nutmeg, pepper, a pinch of
chopped shallot, a pinch of sugar, and the juice of half a
lemon ; stir this again over the fire to set the eggs in the
sauce, and then add the following ingredients, mixed small
and neatly :-A handful of boiled Genoa macaroni, two
ounces of roast game, one ounce of lean ham, truffles,
mushrooms ; incorporate these with the sauce, and when
set cold and firm, divide the preparation into equal small
portions ; mould these in the form of eggs ; egg-and-bread-
crumb, and fry them in hot lard, and, being dished up
with fried parsley, serve hot.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.