| Book Information | |||
|---|---|---|---|
| Source: | AFFresh | ||
| Writer(s): | Douglas Goodall | ||
| Publication Date: | 1 June 2023 | ||
| Up | Recipes from Vvardenfell | ||
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Cooking should be a bit like magic, shouldn't it? This will give you a little boost, a bit of a pick-me-up. I often make it before taking on any long or difficult task. You will have to trust that this is good and you will need to follow the instructions precisely. The ingredients are a bit unusual, and it will sound like they would not taste well together or might even be poisonous, but it is truly a wonderful meal if prepared correctly.
The Ingredients:
1 handful of hound meat, cut into small cubes
4 standard size strips of scrib jerky
2 ash yams
1 roobrush leaf
6 wickwheat stalks
1 measure of scrib jelly (should weigh between 4 and 5 septims)
1 large kwama egg (do NOT use small eggs for this!)
1/2 measure of shalk resin (should weigh about 3 septims)
1 measure of dreugh wax (should weigh between 10 and 12 septims)
1/4 corkbulb root
2 spoons of moon sugar (should weigh just under 1 septim)
2 guar hides
2 patches of netch leather
1 sliver of sload soap
Start by boiling a large pot of water. Place the netch leather, guar hides, and sliver of sload soap in the water and boil overnight.
Let it cool and remove the netch leather and guar hides from the water.
Put the corkbulb root in the water and bring it back to a boil.
When the corkbulb starts softening, add the hound meat and ash yams.
When the ash yams start softening, add the scrib jerky, roobrush, wickwheat, and shalk resin.
When the corkbulbs and ash ams are fully softened, remove it from the heat and let it cool.
When it is no longer too hot to eat, add the scrib jelly, dreugh wax, and moon sugar and serve.
Enjoy a true hero's feast and the feeling of elation that comes with it!