The best soup
by Gail
The guests exclaimed at the delicate
flavor, the rare lack of spices,
the unrecognizable taste;
pure broth and boneless,
a delight to jaded palates.
They laughed, one after the other
guessing at its origin,
the boiled rendered animal:
seconds, thirds, and the tender meat.
After the meal the host
answered their question,
invited them all for next week.
Same menu, he told them,
and no one declined.
Safely penned were the remaining
daughters, chained and feeding.
