A dash of salt and *

#1

Reading through the animal thread and a conversation with Scrasamax lead to the creation of this thread. For the Adventurer with a taste for exotic meals...may I present.

The Citadel Recipe Book of the Strange and Unusual.

Here you will find recipes for preparing and eating exotic animals found here in the realm of fantasy. Have a hankering for Gartrap steaks? Want to learn how to properly prepare a Squicken? Well look no further.

Squicken Stew

1/2 pounds of *Squicken meat, cubed
1 pound of red butter potatoes cubed.
3 large carrots, peeled and sliced into medallions
1 large red onion,chopped
8 cups of water
1 cup rice
2 cloves minced garlic
1 tablespoon rosemary
A dash of salt
A pinch of red pepper
A tablespoon of butter
1/2 cup heavy cream

In a large pot brown your onions and garlic in butter. Add potatoes and meat. Add water, seasonings and carrots, bring to a simmer. Add rice. Once rice is cooked reduce the tempature. Once stew is no longer boiling and had cooled some, add the heavy cream and allow to thicken.
Squicken stew is best served in a large breadbowl.

*Squicken meat is very bitter, soaking in brine for 3 days helps to remove the bitter taste.

If Squicken meat in unavailable, regular chicken (boneless and skinless) can be substituted into the recipe.

Heldannic Blackened Fish

#2

(I've been threatening to make a Midian cookbook for a few years now...)

Heldannic Blackened Fish

1 pound of fish--typically 4 cod, catfish, or haddock--filleted
1/4 cup of melted butter
1/2 teaspoon of crushed dried basil
1/2 teaspoon of ground red pepper
1/2 teaspoon of onion powder
1/4 teaspoon of black pepper
1/4 teaspoon of crushed dried thyme
1/4 teaspoon of garlic
1/4 teaspoon of ground white pepper
1/4 teaspoon of salt
1/8 teaspoon of ground sage

Thaw the fish if frozen (the Heldannic Confederation is mountainous & sub-arctic). Place an unoiled castiron skillet directly on the coals of the fire. Preheat the skillet until a drop of water sizzles, which may take up to five minutes.

Mix the seasonings together. Coat both sides of the fish with the butter by brushing or dragging. Coat the fish with the seasoning mix (some cooks again prefer dragging) & lightly tamp it in.

Add the coated fish filets to the skillet. Carefully drizzle half of the remaining butter, or about 2-3 teaspoons, over the fish. Cook the fish about 2 1/2 to 3 minutes, or until blackened. Turn the fish, carefully drizzle with the remaining butter, and continue cooking for another 2 1/2 to 3 minutes. The fish is done when the other side is blackened, and the fish flakes easily with a fork.

An optional variation on this recipe is to use a sliced red pepper and onion, instead of ground/powdered. Saute these in the skillet with a teaspoon of butter before placing the fish in the skillet.

A dash of salt and

#3

Perhaps this thread should be renamed to "The Official Strolen Citadel Cookbook" and moved to the News, articles and essays section ^_^

Roast Razorhound leg with Chironus sauce

1.5 kg Leg of Razorhound, de-quilled and excess fat sheared.
1 tsp rock salt
3 tbsp worstershire sauce
1/2 tsp garlic
1 tsp thyme
70 gm grey Chironus seeds
Salt and Pepper to taste.

De-bone and butterfly Razorhound leg, taking extra care to ensure all poisonous quills have been removed. Rub in rock salt until Juices of the meat are drawn to the surface.
Combine Worstershire, Thyme and garlic, mixing well. Carefully add Chironus seeds 2-3 at a time, dropping gently into mixture so as not to cause them to explode. Mix softly using one of the spare Razorhound quills, and brush onto both sides of the. Roast with a high heat over one hour, turning once after 40 minutes. Cut into desired portions and serve with a green salad, dressed with lemon juice.

Disclaimer: Strolens Citadel assumes no responsibility for Injury including - but not limited to - loss of limb, poisoning, blindness, or deafness.

Mushroom-Stuffed Human Burgers

#4

Here's another Heldannic treat, this time from the Trolls.

Mushroom-Stuffed Human Burgers

3/4 cup of thinly sliced mushrooms
1/4 cup of thinly sliced green onion
1 clove of minced garlic
2 teaspoons of butter
1 1/2 pound lean ground Human
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a skillet, saute the mushrooms, onion, and garlic in butter until tender, or about 2 minutes. Combine ground Human, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter. Set these aside for now. Spoon equal portions of the sauted mushroom mixture onto the center center of 6 Human patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; press the edges to seal them. Place the patties on grill about 6 inches over medium-hot coals. Grill to desired doneness (about 5-10 minutes is recommended, but some prefer them simply seared), turning once. Serve them on bread or large rolls, if desired.

Killian Squall Eel

#5

Here's yet another northern taste treat, this time from the Killian Empire. This one is quite popular in upscale restaurants.

Killian Squall Eeel

1 live squall eel
1 sliced green pepper
1 small sliced cucumber
1/4 cup of sliced mushrooms
2 tablespoons of soy sauce

Mix the pepper, cucumber, mushrooms, and soy sauce. Carefully hold down the squirming squall eel while slicing open its midsection. Remove the stomach, intestines, and (for females) the egg sack. Ensure that no eggs are left in the squall eel if the egg sack is accidentally ruptured. Peel the skin off of the squall eel. Stuff with the mix. Serve on a bed of rice, preferably in a covered dish to prevent the squall eel from trying to escape. Serves 2.

Making an Elf eat a bug

#6

Here are two Elven dishes using cyphids. Cyphids are large insects (nearly half a pound each) that have odd red markings on their tan & brown carapaces; related to roaches.

Cyphid Pasta

6 ounces of penne pasta
1 chopped onion
2 tablespoons of olive oil
1 clove of minced garlic
1 sliced green bell pepper
3 chopped celery stalks
1 pound of sun-dried tomatoes
1 1/2 cups of dry hard cider
1 1/2 tablespoons of tomato paste
ground black pepper to taste
2 chopped cyphids

In a large skillet, cook the onion in the olive oil for 2 minutes. Add in the garlic, green pepper, and celery, and cook for an additional 5 minutes. Stir in the tomatoes, cider, and black pepper, and bring to a boil. Add in the pasta, cover, and simmer for about 15 minutes. Add the cyphids, recover, and continue to simmer for 5 more minutes. Serves 4.

Cyphid, Avocado, and Mango Salad

3/4 cup of olive oil
2 tablespoons of raspberry vinegar
1 teaspoon of grated fresh ginger
1 teaspoon of honey
1 teaspoon of mustard seed
1 tablespoon of lemon juice
1 tablespoon of minced fresh chives
1 teaspoon of chopped fresh dill
1 small shredded head of iceberg lettuce
3 avocados: peeled, pitted and sliced
3 mangos: peeled and sliced
4 whole unshelled cyphids
3 ounces of thinly sliced mushrooms

Combine the the oil, vinegar, ginger, honey, mustard seed, lemon juice, chives and dill in a bowl to make the dressing--whisk together until well blended. Place a mound of shredded lettuce in the center of each plate. Separate the wing covers of the cyphids, and carefully hammer a wedge between them to crack the carapace, and peel the two halves apart. Place a cyphid on top of each lettuce mound. Circle all of this with the mango and avocado along the rims of the plates. Sprinkle all of this with the mushrooms. Pour enough dressing to lightly cover. Serves 4.

Roast Silverspider

#7

Roast Silverspider

1 young Silverspider
2 tablespoons of salt
1 tablespoon of thyme
Half a cube of butter

First shave your Silverspider very well, as if one of the hairs gets caught in your throat it could cause choking.Take a sharp knife and cut out the venom gland which is above the fangs to avoid being poisoned. Put the salt,butter and thyme on the skin and cook in an oven for an hour. Take out, cut open and serve. It tastes very like chicken. Serves 5.

Pub Staples

#8

Beef n' Brew

Warm the large Pot/ Kettle

Add a half Keg of Beer, Dark and flavorful prefered. Can be stilled. (Enough Beer to fill your large pot about 2/3s full)

Set the Beer in the large pot over heat, bring to roiling boil. Now you have time.

Two stones (4 lbs) worth of any red meat. Common beef is mostly used, Beef Tongue is a great meat to add, venison, elk or wild cattle (buffalo) also work. Horse, if properly pounded, works. White meats like Chicken, Pork, Gator/ Dragon, do not work as well (but can be added if added late in the cooking and mostly red meat is used). Meat needs to be cubed into joint sized pieces (about 1CC or .5" cubes) Put aside.

Put a pile of chopped bones, connective tissues, and fat in cheesecloth. Put aside as well.

Cut a handfull of root vegetables (carrots and onions) to a fine dice.

Put a Big Frypan on the fire.

Two to Five Potatoes (depends on size of pot), cubed to half the size of the meat. Add to Beer when done ( or after it begins to simmer). Bring Beer to a boil again, given some time..

In a now hot large skillet brown a handful of meats at a time until it is all cooked. Set aside product.

Add a touch of flour to meat grease, cook flour through. Add result to pot with vegetables. Bring back to boil, then reduce to a hard simmer.

When beer reduces to 1/4 original amount, add beef and cheesecloth bundle. Continue to simmer until reaches a stew like consistancy. Remove bundle. Reduce heat to keep warm. Serve with a thick crusty bread. Serves very nicely in hollowed out bread rounds.

Crisps n' Goo for one
Wash, clean and slice one potato. The slices should be thick wafers, not parchement. Dry slices.

Take some meat grease, enough to coat your entire pan, heat in pan. When good and hot, put potato slices in.

Remove when golden. Put in low bowl. Cover with cheese put in oven. and wait for customer.

A good option is to cook thick bacon to generate the hot grease. Pull it out, dry it, chop roughly. Follow steps. Add to cheese.

Finely diced shallots can garnish. Any onion product can be garnish, though root parts must be cooked golden.

Drunk Dragonling

#9

1) Skin Critter. Clean and Gut. Debone. Shred meat roughly (big pieces).

2) In a broad pan (small roasting pan) put in a bottle potato alcohol, two cups of water, the juice of two average citrus fruits (four lemons, two oranges, or one grapefruit). In a cheesecloth bundle put (sage, rosemary, and tyme and half the remining bodies of the fruit used). In another bundle put select critter bones, concentrating on ribs bones. Add bundles Add on meat on top. The level of liquid should just cover the meat.

Let meat sit in a cool dark place for a good antioch hour (2 hours), though some say only for half said hour (one hour) or just a few marks (15 minutes)

Get a good fire going in the over (300) and put pan into the oven. Liquid will bubble and reduce slowly (reduce heat if reducing too quickly). Frequently check critter bits and put baste exposed beast - once every two marks (10 to 15 minutes)/ Eventually liquid will turn to sauce, critter will braise. It should take about an antioch hour (2 hours to an hour and a half).

Critter is served on noodles (or rice) with "sauce" over it. Makes good sandwitch stuffing as well.

Chicken or Turkey can be substituted for Dragonling. RedMeat fish can be used as well, but use a fraction of the soaking time and half the cooking time.

A dash of salt and

#10

Carviton Cacciatore

3 pounds of carviton meat, cut into serving pieces
2 cups flour seasoned with salt and pepper
6 tablespoons olive oil
2 onions, finely chopped
2 -3 cloves garlic, crushed
8 red ripe tomatoes peeled, seeded and chopped
4 green peppers chopped
bay leaves
1 cup white wine
1 pound of mushrooms, sliced
8 ounces of sliced pimientos
Parsley for garnish
2 tablespoon cornstarch dissolved in 4 tablespoons cold water

Dry carviton meat well and dip pieces in seasoned flour. Saute carviton in hot oil until well browned. Remove carviton from pan. In the same oil, saute onions and garlic until golden. Return carviton to pan and add remaining ingredients except the cornstarch, mushrooms, pimientos and parsley. Cover skillet and simmer for 30 minutes until carviton is tender.Add mushrooms and pimientos and cook for 10 minutes. Thicken sauce with cornstarch paste. Garnish with parsley. Serves 8

Chicken can be substituted for the Carviton

A dash of salt and

#11

Apple Brandy Selvak Chops

6 thick center-cut selvak chops, about 8 oz. each
12 - 15 large fresh basil leaves, finely minced
3 tablespoons minced onion or shallots
1/4 cup green peppers, very finely minced
1/4 cup butter
6 tablespoons apple brandy
Bread crumbs
Salt and pepper
2 eggs
Cooking oil

Cut a lateral pocket in each selvak chop 2" long and 1" deep. Saute shallots and green peppers in butter until vegetables are merely tender. Add apple brandy and set ablaze. When flames disappear, add 1/2 cup bread crumbs and basil. Mix well. Add salt and pepper to taste. Stuff selvak chops with bread crumb mixture. Dip chops in flour. Beat eggs with 4 teaspoons oil. Dip chops in beaten egg, coating thuroughly. Dip chops in bread crumbs; pat crumbs on chops to make firm coating. Close pockets shut with several toothpicks. Heat 1/4" oil in skillet. Saute chops until medium-brown on both sides. Place in a shallow backing dish and cook for one hour at a medium temperature. Serves 6

Should Selvak not be in season, pork chops may be used as a substitution for this recipe.

A dash of salt and

#12

Marinated Selvak

2/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 bay leaves, crumbled
3 cups onion, sliced
3 cloves garlic
Leg of selvak

Marinate selvak in a mixture of all ingredients for at least 12 hours, turning occasionally. Cook for 1 1/2 - 2 hours on the grill, basting occasionally with marinade.

Lamb is an excellent substitute for this recipe.

A dash of salt and

#13

Karahi Squicken

2 tablespoons ghee
3 garlic cloves, minced
1 onion, chopped finely
2 tablespoons garam masala
1 teaspoon coriander seeds, ground
1/2 teaspoon dried mint
1 bay leaf
1 pound and 10 ounces of squicken meat, diced
Scant 1 cup of chicken stock. (Yes chicken..not squicken)
1 tablespoon fresh cilantro, chopped
Salt
Warm naan bread or chapatis, to serve

Heat the ghee in a karahi, wok or a large, heavy skillet. Add the garlic and onion. Stir-fry for about 4 minutes until onion is golden.
Stir in the garam masala, ground coriander, mint and bay lea.
Add the squicken and cook over a high heat, stirring occasionally, for about 5 minutes.Add the stock and simmer 10 minutes, until the sauce has thickened and the squicken juices run clear when the meat is tested with a sharp knife.
Stir in fresh cilantro and salt to taste, mix well and serve immediately with warm naan bread or chapatis. Serve 4.

If Squicken is not to your liking, you may substute it for Chicken.

An Amarian's Grandmother's Human Bread recipe

#14

Humans make flat bread on Arth. Every non Elventi culture makes it as well. Here is one family's recipe.

2 cups unbleached all-purpose flour or bread flour
1-1/2 cups blue corn masa harina
1/4 cup whole wheat pastry flour
1/4 cup amaranth flour or mesquite flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups warm water
1/4 cup cold butter, cut into pieces

1) In a medium mixing bowl using your hands or a wooden spoon combine the unbleached flour, the blue cornmeal, the whole wheat and amaranth flours, baking powder, and salt. Cut in the butter until crumbly, using a fork or pastry blender if making by hand. Gradually add the hot water to the flour mixture, stirring just until the dough sticks together, clears the sides of the bowl, and a soft firm ball is formed, adding a tablespoon of water at a time if the dough seems too dry. Cover the dough with plastic wrap and let rest for 45 minutes.

2) To shape the bread, divide the dough into 12 equal portions. Roll the dough pieces into a ball. Flour a table slab and a large pan. Smash a ball of dough into a flat form. It should be generally round. If you want it completely round, place a personal bowl (4") of the right size over the smashed dough and either use the bowl as a cutter OR cut the dough around.

Another round of flattening is often needed to get the right thickness. Rolling pin can be used.

3) Place flats on a greased baking stone (or similar surface) and cover them with a gently wet towel, for up to 6 marks (30 minutes).

4) To bake the bread, heat a large ungreased heavy cast-iron skillet or comal over medium-high heat until a drop of water dances across the surface. Place the bread flats, one at a time, in the pan, and bake for about 2-1/2 minutes. When the dough looks dry and brown spots are formed, turn over to the other side and bake till done (about 2 to 3 minutes). Keep flipping back and forth until the bread is soft, not crisp; it will puff up to l/2 inch thick. It is very easy to overbake, so pay close attention to the timing. Remove each bread to a clean towel (preferably heated). Fold towel over and cover until serving.

Street Bread - Antioch

#15

This is Street Bread, the kind carters make and use. It is simplier and faster to make than any bread a goodwife or bakery would make. It is normally made larger than normal Human Breads, so that more filling can be wrapped inside of it. These larger breads are called wraps or stuffs.

Servings 12 or 6 wraps

4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening or lard
1 1/2 cups Warm water or more if needed

1) In a large bowl, stir together the flour, salt and baking powder. With your hands or a fork, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough.

2) Turn out onto a lightly floured board and knead for 5 minutes.

3) Divide the dough into 12, 8, or 6 portions. Form them into balls.
Roll each ball into a flat round about 4, 6, or 8 inches in diameter and 1/4 inches thick. (Smashing can be used, depending on cooks temperment)

4) On a floured surface, with a floured pan bottom, smash flats flatter. Store in a sealed clay jar kept cool with a moist towel between. Balls can be stored for longer in similar arrangements. Either way, keep them for no longer than an hour (2 terran hours).

5) Heat a large heavy skillet over medium high heat. Place the breads one at a time into the dry hot skillet; cook until earning some brown spots and a bit of color on one side, then turn and brown the other side. Keep flipping the bread until it puffs some.

Remove from the skillet and keep warm in cloth towel. Serve as soon as possible.

Meatn'Beer Pie

#16

Who says Caravan Food has to be bad?

2 lb Garan or Gip Buffalo is the best substitute
-meat, cut into 1 inch
-cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 c Beer - any kind
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts Thyme
Bunch -pastry dough for a single crust Standard (9 Inch) pie

Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of the flour. Heat oil in a large skillet and brown the meat on all sides. Using a slotted spoon, transfer meat to a heavy Dutch oven. In the remaining oil in the skillet, saute onion, carrot, celery, and potatoe until lightly browned. Using a slotted spoon, add vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned. Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme. Pour over meat and vegetables. Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9 inch pie dish and let cool. When meat is cool, roll out pastry and cover dish. Cut steam vents in crust and bake in preheated 425F oven for 30-35 minutes, until pastry is browned. Makes 6 servings.

Serpent Fry

#17

2 three or four foot good diameter serpents Rattlesnake is a good substitute, but any strong snake will do
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste

Directions:
1) Skin, clean and rinse serpent well.
2) Cover with whole milk and garlic juice in a plastic mixing bowl and keep in a cool place overnight (refrigeration best).
3) Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt.
4) Add white pepper, oregano, and rosemary to the flour.
5) Heat shortening in a skillet.
6) Lightly flour the serpent and fry until golden brown.

Karnan Fricassee With Wine

#18

Ingredients:
Every 2 1/2 to 3 stones (pounds) of Karnan meat will feed four people, so make sure to have plenty of friends around if you have a whole Karnan or be prepared to make smoked Karnan or alternate uses.

Per 2 1/2 to 3 stones (pounds) Karnan meat you will need

salt
red pepper
flour for dredging

1/2 cup dry white wine
1/4 cup onion, chopped
juice of 1 lemon
1 teaspoon parsley, finely chopped
3 tablespoon butter or margarine
1/4 teaspoon dried thyme leaves
1 teaspoon dried tarragon

Directions:
Rinse Karnan pieces and pat dry with towel. Sprinkle with salt and red pepper. Dredge in flour. Heat oil in a large skillet over medium heat. Brown pieces on all sides - about 10 minutes for each 2 1/2 to 3 lbs. Reduce heat to low. Drain off oil. Add remaining ingredients, cover, and continue to cook for about 45 minutes or until tender.

Note: The popular bardic tale of killing and directly cooking Karnan in their "shell" is false. First, it is not really a shell, but just super thick layer of hide. While a Karnan is quite large and the "shell" quite thick, the shell must be properly prepared before it is used to cook. First it must be dried in the sun for one to three days. Drying it over a low fire or in a bread kiln will work if one is careful. The shell must then be polished with sand inside and out. Then it needs to be sealed with a simple wax on the outside. Do not worry, the wax will be absorbed by the "shell" and not be burned off. The new shell kettle needs to be "seasoned", so cooking a great deal of fat over a low heat for a while will prepare the shell for use as a cooking impliment.

The Lid, from the chest ridges, needs to be equally treated and wooden blocks to block the limb and head exits. It is not as durrable, so often it is mounted onto a thin wooden lid for strength.

(About Karnan: http://www.strolen.com/forums/viewtopic.php?p=30374#30374 )

Turtle is the only substitute for this recipe

Order of the Oak Jerked Meat

#19

This is practically a secret of The Order. The members carry this trail food while on patrol. Despite the legends, this is made at order houses and waystations, not in the field.

The Order, for those that don't know it, protects the Great Oak Forests from encrochment, marching armies (any direction), and from Hellspawned creatures that come from the occasional Hellpit. There are a hundred and twenty rangers protecting Humanity from the Forrest and the Forest from Humanity.

It have bought a great deal of grog for several members and finally have the correct recipe. Soon I will have their travel biscuits.

Ingredients:
A good bit of Venison (or Bison if desired and you are on the planes)
1/3 cup dry sherry or sack
1/2 cup soy sauce or fermented bean paste
1/3 cup chicken stock (Squicken will do)
3 tablespoons rice wine vinegar
1 tablespoon brown sugar
2 teaspoons chopped fresh ginger
2 cloves garlic, slivered
1 teaspoon freshly ground black pepper

Directions:
1) Remove all fat meat.
2) If winter, Wrap meat in oiled cheese cloths and place in snow until almost frozen solid, about 2 hours. This step makes the meat easier to slice.
3) Remove and cut with the grain into neat 1/8 inch thick slices. Arrange meat in a shallow dish.
4) Mix sherry, soy sauce, stock, vinegar, brown sugar, ginger, garlic, and pepper together in a saucepan and bring to a boil.
5) Let cool and pour over sliced meat. Marinated overnight in the cool place, stirring once or twice.
6) Pat meat dry with towels.
7) Arrange meat in a single layer on a rack and place in a low heat oven or kiln (250Ãƒâ€šÃ‚ÂºF oven). Let heat fall to a mere warm (140Ãƒâ€šÃ‚ÂºF) and allow meat to dry slowly for 8 hours or so. Meat should be still bendable.
8) Store in an airtight container. Traditionally, it is a waxed leather pouch sealed with wax.

If you want to know about the Order
http://www.strolen.com/forums/viewtopic.php?p=30835#30835

What the Wild Folk do

#20

The Wild Folk of the Northern Woods (who are actually fairly civilized, if you ignore the fact that they find permament buildings to be an offense to nature) hunt and eat Bear. To be honest, the Bears also hunt and eat them, so it is fair in their eyes. This is how they cook Bear or BugBear

4 Bear steaks, 1 1/2" thick
2 Wild onions, sliced
1 c Indian vinegar
1 c Water
1/2 c Maple syrup
2 tb Spice bush powder
1 tb Salt
1 tb Bear fat, rendered
Salt and pepper

Get a bear just before hibernation, as they are usually fat and rich at this time. All fat should be trimmed off the meat, which is very easy as bear meat is not marbled like beef. Marinating the meat makes it taste better and makes the meat tender and juicy.

In a large pottery bowl mix the onions, Indian vinegar, wataer, maple syrup, spice bush powder and salt. Let stand for a couple of hours, then ppupt in the bear steaks. Put in a cool place for about 24 hours, turning the steaks every once in a while.

Remove the steaks from the marinade, let them drain and pat them dry. Heat a heavy cast iron frying pan (one of the few things of civilization they delight in) and rub the pan with the rendered bear fat. Place the steaks in the pan and sear on both sides. Lower the heat and finish cooking, adding more fat to prevent sticking. Remove steaks from the frying pan. Add a little flour and water to thicken the gravy. Pour gravy over the individual steaks on the serving dish. Serve with potatoes (this are odd brown root plants that the natives cultivate. I wonder if they will grow in civilized lands).

Ale Unicorn

#21

2 (1 1/2-inch) unicorn steaks, porterhouse cut, about 2 lbs. each

1/2 teaspoons sea or other coarse salt

2 tablespoons of unsalted butter

1 cup of ale

1-2 teaspoons Worcestershire sauce

Generously sprinkle the unicorn steaks with salt and let them sit covered at room temperature 30-45 minutes.

Melt the butter in small saucepan over medium heat. Remove pan from heat, stir in the ale and Worcestershire sauce and reserve mixture.

Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).

Keeping the smaller, more tender sections of unicorn meat angled away from the hottest part of the fire, grill the unicorn steaks uncovered 2 1/2 to 3 minutes per side. Move the unicorn steaks to medium heat, turning them again, and continue grilling 3-4 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times (more often if juice begins to form on surface). If grilling covered, sear both sides of the unicorn meat first on high heat uncovered 2 1/2-3 minutes; finish cooking with cover on over medium heat 5-7 minutes, turning steaks once midway.

Transfer the unicorn steaks to a platter and immediately top with equal amounts of ale/butter mixture. At the table, slide the unicorn steaks from bones in thin strips and serve hot, making sure to spoon mingling meat juices, ale and butter on each portion.

Rabbit Trail Stew

#22

1 Rabbit, dressed
4 Carrots, peeled and sliced
4 Potatoes, peeled and sliced
2 1/2 c Hot water
2 cups Onion broth

Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it into a dutch oven (or similar cast iron cooking pot). Cover with water and bring to a boil. Put rabbit water in onion broth, bring to boil and reduce by half. Cover rabbit with the carrots and potatoes. Pour Onion broth over rabbit and vegetables. Cover and bake in a fire (at 350 F) for 2 hours.

Onion broth
Touch of fat
4 Onions chopped or cut
salt, pepper, and any other spices to taste.
8 cups water

In Dutch Oven (or similar arrangement) put some fat and heat to sizzle. Put in onions and carmalize lightly. Add water. Bring to boil. Reduce to low simmer. Cook open for two hours or until liquid is reduce to 1/4th.

Bed-tender soul

#23

There are many ways to flavour and prepare a soul for harvest and consumption. This method allows for a truly delicious flavourful essence, without the gaminess of a physically stalked & hunted mortal meal.

1 sentient prey, sleeping
telepathy or dream magic, at least one cup of either
soul harvester of choice
add knowledge of psychology to taste

First, you must enter into the sleeping mind and await a dream. While you are waiting for the dream state to properly percolate, you can dig through old memories for fears & shames. Gently wrap the prey in a safe, happy, and comforting dream. While it may be fun to suddenly drop the bottom out of their happy dream, such can leave the soul undone and less palatable. A sudden fright can cause fretful sleep, which may awaken a spouse or other bed-mate, and may even cause spontaneous awakening. The soul will not be properly seasoned this way.

Once the prey is safe and secure in the happy dream, slowly add elements of the fear &/or shame. For example, someone afraid of drowning can be shown a dream where they are watching televison, and on the show someone is alone in deep water. They cannot change the channel, and the television keeps getting closer. As they start to hear water (drips, splashes, and waves) all around them--quiet at first--they decide to simply leave the room--that you have so thougtfully provided a door to, to ensure the "safe & happy" aspect. Leaving the room causes the water to rush out of the televison set, leading to the chase. Be careful to not bring this chase on too fast or suddenly, or the soul may be scorched. Additional corruptive tastes may be added by placing loved ones or innocents in the way, that the victim must shove aside or climb over to escape his or her fears chasing. The soul is properly cooked in terror when the victim is on the brink of screaming insanity. It is at this point, when they usually tell themselves, "it's only a dream; I can wake up." This is when you reveal yourself, deny them the luxury of ever feeling anything pleasant again, and harvest the soul from the dream.

One particularly delightful combination of flavours is to mix for the victim: falling, while covered in spiders, when not wearing any pants.

Serves 1.

Butter-fried butterflies

#24

This is a simple recipe, having only three ingredients, if you count "salt to taste." The real trick is in having the appropriate cage, and catching the main ingredient in numbers without damaging them.

This is a popular Elven snack, and may be purchased from street dealers in any large populated area. The butterflies are secured to a rack by individual clips that keep the butterflys' wings down, so that they do not fold together in an effort to escape while cooking--this makes the resulting snack thicker & less enjoyable. The butterflies are lowerered into a pot of bubbling-hot butter and fried quickly--a few seconds is all that is needed. The result is a tasty, crispy little treat. These are sold by the bag, as it's impossible to eat just one.

Black Forest Boar

#25

Black Forest Boar

2 lb Wild boar meat cut in 2" cubes
1/4 c Flour
1 ts Salt
Fresh, ground black pepper to taste
3 tb Bacon fat
1 md Onion; cut up
1 Clove garlic; diced
4 c Water
1/2 ts Dried rosemary
1 tb Parsley flakes
4 Potatoes; peeled
4 Carrots; peeled
4 sm Onions; peeled

Coat wild boar in flour mixed with salt and pepper. Heat fat in a deep pan and brown meat on all sides. Add onion and garlic and cook 5 minutes longer. Add water and seasonings and cook covered, 1 to 2 hours, depeneding on age of the boar, until meat is tender. Add potatoes, carrots and onions and cook another 30 minutes or until vegetables are done. Serve with quartered tomatoes and black pumpernickel bread.

A dash of salt and

#26

Margreet Cake:
4 Margreet Tubers((Think a potato, but tasting more like pumpkin. Just use pumpkin, those in the 'real world'. Whatever setting that is.))
1oz water
3oz milk
1lb finely diced boar meat

Boil and mash Tubers, add boar meat, and stir. Seperate into multiple cakes and leave them to dry. Serves one person as travel ratons, if properly kept, for a week. May go slightly moldy during that time.

It was around 3 AM when I wrote this. It shows that I was tired, now that I look back on it.

Romulan Ale

#27

From Memory Alpha, the free Star Trek reference.
http://www.memory-alpha.org/en/wiki/Main_Page

Romulan ale is a highly intoxicating alcoholic beverage of Romulan origin with a characteristic pale blue color. Although it has been illegal in the Federation from at least the 2280s to the late 2370s, in actual practice the majority of Starfleet officers had sampled it at one point or another. A rare exception was Admiral William Ross.

Captain James T. Kirk was able to procure some for his crew, and served it at a state dinner with Gorkon in 2293. When pressed by one of the Klingons on its illegality, he wryly noted it was, "one of the advantages of being a thousand light-years from Federation headquarters." (Star Trek VI: The Undiscovered Country)

Romulan ale is even a challenge for species as stout as the Klingons, who are more than usually resistant to the effects of alcohol. After drinking a sizable amount of Romulan ale in celebration of William Riker and Deanna Troi's wedding in 2379, Worf stated, "Romulan ale should be illegal", to which Geordi La Forge replied, "It is." (Star Trek: Nemesis)

There was a brief period during the Dominion War when the ban on Romulan ale was lifted, due to the alliance between the Federation and the Romulans. However, as of 2379, the embargo appears to have been reinstated.

375 ml BacardiÃƒâ€šÃ‚Â® 151 rum
375 ml EverclearÃƒâ€šÃ‚Â® alcohol
375 ml Blue Curacao liqueur

Combine ingredients in a (just over) one-liter bottle. Chill in freezer for two hours. Serve in shot glasses.

This is done in shots because the average human cannot stand up to a tall cool glass of Romulan ale.

Serpant Adobo

#28

1 lb cleaned and skinned snake, cut into 1" pieces. It should be a good sized snake that is thick enough to make this a mouthful.

1 tbsp Lemon Juice
1/2 tsp Sugar
1/2 cup Soy Sauce
2 cloves Garlic Minced fine
Black Pepper to taste (1/4 tsp minimum)

Boil snake pieces for 30 minutes. Drain snake. Dry thoroughly. Brown snake pieces in large iron skillet. Add all other ingredients. Cook for 30 or so minutes at a low simmer.

Feeds two well, more is served over lots of rice.

Sea Clan Stew - Kenditho

#29

Kenditho or "good stew" has its roots in the Sea Clan Cuisine of the Western Oceans. It is actually made by land bound sea clanners and those associated with them along the southern section of SecondLand and the Northern coast of ThirdLand. This is where tomatos and crabs are common. While no fisherman's stew has ingredients cast in stone, but are based on what ever comes in today's net. However, if certain things do hit the nets, you can be assured that the cook will produce Kenditho.

Serve hot as a meal to 6-8, heavy on the red wine and garlic flat bread
--------------------------------------------------------------------------

1 sea bass or striped bass
1 pound shrimp (smaller is better)
1 quart clams or mussels
1/4 pound dried porcini mushrooms
1 West Coast crab
3-4 tomatoes
1 green pepper finely chopped.
1 teaspoon dried oregano, crumbled
1 bay leaf
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
3 Tablespoons parsley, chopped
1/3 cup tomato paste
1 pint red wine
salt and pepper

Start by soaking the mushrooms in cold water, then prepare the seafood. Cut the raw fish in serving-sized pieces. Shell and devein the shrimp, leaving the tails intact. Clean and steam the mussels or clams in a quart of water or stock for about 4-5 minutes (until the shells open) and save the liquid. Break the crab in pieces. Keep all the liquids to add to sauce

Make the sauce. Heat the olive oil in a saucepan, then saute the onion, garlic, mushrooms, and green pepper and cook for 3 minutes. Add the tomatoes and cook down for a minute or two, then add the tomato paste, the wine, other spices, and 4 cups of the mussel or clam broth (plus any liquids). Salt and pepper to taste, cover, and let simmer for 30 minutes.

When ready to assemble, arrange the seafood in a large kettle: first the crab or lobster, then the fish, topped by the shrimp. Bring the sauce to a boil, then pour into the kettle, cover, and cook on low heat for 8 minutes. Toss in the mussels or clams (to reduce shell volume, you can wrench off and throw away half the shell before tossing in), cover, and heat for 2 more minutes.

Bring the kettle to the table and ladle out into bowls. If left to cook for a touch longer, or thickened slightly, it can be served over thin pasta noodles. Make sure everyone has big towels and nutcrackers and picks--it's a gloriously messy meal.

This is also known as Cioppino around San Francisco

Kenditho D'Antioch

#30

Admittedly, Antioch is a river city... a good distance from the sea. Admittedly, The people of Antioch are work driven and fairly bland. But they do like their food. Thus some of the best Kenditho ever made is made at a little Dock Area restraunt name The Food Shack. The place is famous for it. SeaClanners actually travel to Antioch to eat there.

Note: Recently other places have copied the recipe to attract customers. Especially since the Shack is always busy, they claim their's is "The Same, without the wait." They are close and still good, but not the same.

2 fresh live crabs (11/2 to 2lbs. each)
1/8 cup olive oil
2 cloves fresh garlic, chopped
Crab butter*
1 cup dry white wine
1/4 cup onions, chopped fine
8 prawns
16 manila clams, well scrubbed
16 mussels, well scrubbed
1 cup clam juice or fresh broth
2 cups crushed tomatoes, peeled and seeded
11/2 cups tomato sauce
Chopped parsley as needed
Salt and pepper to taste
Red pepper flakes to taste

Method:
1. Prepare tomato sauce (recipe follows)
2. Proceed with Kenditho recipe

Tomato Sauce

1/2 cup olive oil
1 onion chopped
6 cloves garlic, finely chopped
40-ounces canned, chopped tomatoes pureed
18 basil leaves, julienned
Salt and pepper to taste

Warm a heavy skillet on medium heat. Add
olive oil and diced onion. When onion
becomes transparent add garlic and cook
until lightly brown. Add tomatoes, basil
leaves, salt and pepper and simmer for 45
minutes.

Kenditho

In an 8 quart kettle or pot, heat the olive
oil and saute the onions until transparent.
Add the garlic and saute until it begins to
brown. Stir in crab butter and let cook
slowly for 2 minutes. (Crab butter is
saffron yellow and adds a distinctive rich
flavor.) Next, add the wine and reduce. Add
tomatoes, tomato sauce, broth and live crab.
Cook mixture at a simmer for about 5
minutes. Cover and continue to simmer at low
heat for about 5 minutes. Add prawns, clams
and mussels and continue to cook for 2
minutes. Serve in a bowl and sprinkle with
fresh parsley. Add salt and pepper to taste.

*Fresh crab usually has yellowish matter
under the shell in the center of the body,
called crab butter, or fat, or mustard. It
is edible and considered quite tasty.

**If your crab is cooked ahead of time, add
it to the recipe at the same time you add
the clams, prawns and mussels.

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes

This recipe is Alioto's Crab Cioppino. Alioto’s is a famous long time restaurant on San Francisco’s Fisherman’s Wharf. It is the first place I had Cioppino and still the standard I measure all others by. This recipe is courtesy of Nunzio Alioto

TO STEWE STEKES OF MUTTON

#31

From A Proper Newe Book of Cokerye, 1572

Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one hour, putte therto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte.

To translate into Modern

2 lb leg of lamb or mutton (this recipe also works well with beef)
1 pint dark beer or ale
2 onions, thinly sliced
1 tsp salt
pepper to taste
2 Tbsp butter

Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour. Add the salt, pepper and butter and continue simmering for 30 minutes**, or until tender. Though it's not in the recipe, I've found that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish. Serve with fingers of fried bread.

This serves from 4-6

** It is amazing to me how much "better" modern livestock are vs their precursors. They are more tender, leaner, and larger, than stock from a mere 50 years ago. In fact, they even cook faster. Selective breeding and a better understanding of biology/ ecology has done wonders for most food breeds. That is why you only have to cook the mutton for 30 minutes, rather than an hour and need a few modern onions vs many small precursor ones.

BLANK-MANG

#32

Take capons and seeth hem. Thenne take hem up. Take almandes blanched. Grynd hem and alay hem up with the same broth. Cast the mylk in a pot. Waisshe rys and do thereto and lat it seeth. Thanne take brawn of caponns. Teere it small and do thereto. Take white greece, sugar, and salt, and cast thereinne. Lat it seeth. Then mess it forth and florish it with aneys in confyt rede other whyte and with almandes fryed in oyle and serve forth.

From the "Forme of Cury", c.1390

Serves from 4-6

The Modern Version:

2 large, boneless capon or chicken breasts
Note: you can use a boned breast or put some spare chicken bones in the broths.
2 1/2 cup water
1 1/4 tsp salt
1/2 cup blanched almonds
2 Tbsp ice water
1 tsp salt
1 cup rice
1 Tbsp butter
4 tsp brown sugar

Garnish:
candied anise (The author has never found it, but was told it exists. By my sources, it is only available imported from the UK and India.)
toasted slivered almonds

Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken, covered, for 15 minutes or until done. Remove the chicken and set aside, reserving the broth. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar. Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken. Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds (and candied anise, if you could find any).

A dash of salt and

#33

Squicken Risotto Milanese

1/4 cup butter
2 . lbs squicken meat, sliced thinly
1 large onion, chopped
2 1/2 cups risotto rice
2 1/2 cups chicken stock
2/3 cup white wine
1 teaspoon crumbled saffron
salt and pepper
1/2 grated tuva root, to serve

Heat 4 tablespoons of butter in a deep skillet, and fry the squicken and onion until golden brown. Add the rice, stir well, and cook for 15 minutes.
Heat the stock until boiling and gradually add to the rice. Add the white wine, saffron, salt and pepper to taste and mix well. Simmer gently for 20 minutes, stirring occasionally, and adding more stock if the risotto becomes to dry.
Leave to stand for 2-3 minutes and just before serving, add a little more stock and simmer for 10 minutes. Serve the risotto sprinkled with the grated tuva root and the remaining butter.
Serve 4

* Chicken may be substituted for the squicken meat. Parmesan cheese may be substituted for the tuva root.

A dash of salt and

#34

Avgolemon Soup

12 cups chicken broth
1/2 - 2/3 cup rice
3 squicken egg yolks*
1/3 - 1/2 cup fresh lemon juice
1/4 cup dill leaves

Place the broth in a large stockpot and bring to a boil over high heat. Add the rice, lower the heat to low and cook until it is tender, about 15 minutes.
While the rice is cooking, place the egg yolks and lemon juice in a bowl and whisk until the mixture is frothy and somewhat thickened.
Gradually add 1/2 cup boiling broth to the egg mixture, being careful not to let the eggs curdle. Add 2 more cups, 1/2 cup at a time. Return the mixture to the stockpot and continue cooking for 10 minutes, hisking occasionally. Serve immediately or cover and chill up to 2 days.

To reheat, cook over low heat until heated through, about 5 - 8 minutes. Garnish with dill. Serve 6.

*If squicken eggs are not available, replace with 12 large chicken egg yolks

TO BOILE A CAPON WITH ORENGES AND LEMMONS

#35

TO BOILE A CAPON WITH ORENGES AND LEMMONS
From the The Good Huswife's Handmaide For the Kitchen, 1594

Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well sodden put whole pepper, great mace, a good peece of suger, and some rose water, and either white or claret Wine, and let all these seeth together a while, & so serve it upon soppes with your capon.

The Modern Version:

2 1/2 lbs chicken or capon, cut into serving pieces
1 Tbsp olive oil
1 Tbsp butter
1 1/2 cup chicken stock
1 tsp rosewater (available from Middle Eastern groceries, or by mail order from cooking supply outlets such as Williams Sonoma;1-800-541-2233)
1 cup white wine
2 oranges, peeled and cut into eighths
2 lemons, peeled and cut into eighths
4 prunes, coarsely chopped
4 dates, coarsely chopped
1/2 cup currants
1/4 tsp salt
1/2 tsp whole peppercorns
1/2 tsp whole cloves
1/2 tsp mace

In a large dutch oven, heat the oil and butter together until hot. Season the chicken or capon pieces with salt and pepper and place in pan. Brown well on all sides. Add the chicken stock, rosewater, and wine and simmer for 20 minutes. Add the fruit, salt, and mace. Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly neccessary, but biting unsuspectedly into a peppercorn or clove can be an unsettling experience). Continue to simmer for another 15 minutes, or until the chicken is tender. Remove the cheesecloth bag containing the peppercorns and cloves. Serve in a large bowl with strips of fried bread.

Note: Finer Quality Squicken can be substituted

Apple Moyse

#36

From The Good Huswife's Jewel, T Dawson, 1596, originally printed by Edward White.

Roste your apples, and when they be rosted, pill them and straind them into a dish, and pare a dozen of apples and cut them into a chafer, and put in a little white wine and a little butter, and let them boile till they be as soft as Pap, and stirre them a little, and straine them to some wardens rosted and pilled, and put in Suger, Synamon and Ginger, and make Diamonds of Paste, and lay them in the Sunne, then scrape a little Suger uppon them in the dish.

Reading this into modern English:

Bake three apples and three pears in the oven, in a pan covered with foil, at 375 degrees, about 1 hour. A little water in the dish will speed things up (not part of the original). Meanwhile, peel six apples, core them, and thinly slice them. Put them in a large pot with 1/2 cup butter, melted, and 1/2 cup of white wine. Cook over medium heat. Stir them occaisionally, since the slices can break apart while cooking. When very soft, remove from heat.

Bake a 1-crust recipe of pie dough, cut into diamonds, in the oven with the apples and pears, until just done. Sprinkle with sugar as they come out of the oven. Allow to cool.

When the baked apples/pears are done, peel and core them, and mash them up. Add them to the apple/butter/wine mixture, and combine well. Do not be alarmed if this mixture browns somewhat. This is normal and to be expected.

To serve: Spoon the warm apple mixture into a serving dish. Garnish with the pastry diamonds. Be sure each guest gets a piece of the pastry, as it greatly enhances the texture of the apple moyse.

SYROSYE

#37

SYROSYE from Curye on Inglysch, 15th c.

Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe gilofre, & strewe sugre aboue.

The Modern Version:
2 lbs ripe red cherries
1 1/2 cups white wine
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt
garnish:
flower heads of clove pinks (optional)
sugar, preferably raw sugar if available

Wash the cherries and remove the stems and stones. Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.

A dauce egre

#38

Utilis Coquinario 14 Century England
DESCRIPTION: Fish in a sweet and sour onion sauce
http://www.godecookery.com/mtrans/mtrans36.htm
--------------------------------------------------------------------------------

ORIGINAL RECEIPT:

A dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & ÃƒÆ’Ã‚Â¾an tak vynegre & ÃƒÆ’Ã‚Â¾e thridde pert sugre & onyounnes smal myced, & boyle alle togedere, & maces & clowes & quybibes. & ley ÃƒÆ’Ã‚Â¾e fisch in disches & hyld ÃƒÆ’Ã‚Â¾e sew aboue & serue it forth.

Into Modern
INGREDIENTS:

Haddock, either whole (gutted & cleaned) or filets or "steaks"
Olive Oil
Red Wine Vinegar
Sugar
Onion, minced
Mace
Cloves (powder)
Cubeb or substitute with Black Pepper

DIRECTIONS:
Place the fish in a baking dish; add just enough water to cover about 2/3 of the fish, then bake in a hot oven just until the fish is cooked (do not overcook). Remove from the pan & drain well. In a saucepan, combine all other ingredients, using sugar and vinegar in ratio to produce a sweet and sour taste. (The original recipe calls for "ÃƒÆ’Ã‚Â¾e thridde pert sugre" which would mean to use about 1 cup vinegar to 1/3 cup sugar.) Bring the sauce to a boil, then reduce to a simmer, cooking until the onions are soft. Fry the fish in olive oil until the outside is crispy; remove from oil and drain. Place the fish in a serving platter and cover with the sauce. Serve forth!

Orcish Stomach

#39

Orcish Stomach: This is high Orcish cuisine of the Grey Orcs, some of the most "civilized" Orcs known to the world. Those who have tried it (and can get past the parts and the cooking vessel) said it is tasty, though a bit of an aquired taste to truly enjoy.

Despite the legends, the dish has never been made with actual Orc Stomach or Elf Stomach. The reasons the Orcs say is that they are too small.

1 lb beef heart
1 lb boneless beef brisket
1 lb boneless lamb shoulder (if available)
1/4 c onions (dried) or 1 large, chopped
water or beef stock, as required
1 lb beef liver
3 cups pinhead oatmeal or rolled oats
1 cup beef suet
2 tbs. salt * seasoning optional
1 tbs. black pepper * seasoning optional
pinch cayenne pepper * seasoning optional
cow's bladder/ stomach

*Horse parts may be substituted for beef, Buffalo and Gip are also an option, but the stomachs/ bladders can be Buffalo and Gip is available.

Chop coarsely heart, brisket, lamb and onion. Put in large saucepan, cover with water/stock. Bring to a boil and simmer 30 minutes. Add coarsely chopped liver and simmer a further 30 minutes. Pout off cooking liquid and reserve. Chop cooked meat finely and in a bowl mix in, one at a lime, oatmeal, suet, salt, pepper and cayenne. Pour in reserved liquid until firm and moist. Spoon mixture into bladder and secure ends with string. Place in top half of a steamer and steam over simmering water for 1 1/2 hours.

To reheat for serving, wrap in foil to protect skin, place in a saucepan, cover with water and simmer for 1/2 hour per pound. (If bowl was used to steam it, put it back into a pan of water and simmer for same time.) To serve, cut skin and spoon out. May also be served battered and fried.

Orcish Stomach

#40

Humans, never to be outdone, took the Orcish delicacy and made their version of it. Of course, the Highlanders are humans that many claim are only one step away from orcs, so that could be the reasoning. However, the recipe has slowly creeped down into civilization (occasionally creaping up behind people and taking them unawares).

Lady Login's Receipt, 1856

1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal (rolled and toasted.. pinhead is good)
1 lb chopped mutton suet
1 lb lamb's or deer's liver, boiled and minced
1 pint (2 cups) stock
the heart and lights of the sheep, boiled and minced
1 large chopped onion
1/2 tsp.. each: cayenne pepper, Jamaica pepper, salt and pepper

Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. Serves 12

These two recipes are well known Haggis recipes