THE MEATS - GAME, FISH, POULTRY OVERVIEW

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Meat is a favourite dish in many cultures. Orcs are especially fond of meat and can often be found eating things generally avoided by other cultures. Many cultures domesticate their animals and maintain herds that are systematically slaughtered in an effort to maintain a reliable source of meat. In addition many animals are hunted in the wild or fished from the many oceans, lakes and rivers. Meat can be prepared in many different ways such as roasted, fried, grilled, baked or simply raw. Prepared meat dishes currently found in the Compendium are as follows:

BLACK PORC DUMPLINGS WITH TRUPHULL SHAVINGS
A tasty delicacy made from prickleporc or domestic swine sprinkled with fresh truphulls.
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BONEBITE
A receipt invented by Hernand himself. He personally nicknamed this raw fish wrap, "Bonebite" due to its powerful flavour. In particular, this makes use of the bonehead fish and the flysh seaweed, both the Liquamen as well as the strands themselves. While this receipt is very simple, it highlights well the varied situations in which these sea plants can be used. See the flysh seaweed entry for the recipe. Return to the top
 

BROWNIE RECIPES, THE
These receipts used by tribes of humans, date back to the Harsh Years, long before the Brownie races were given respect. Receipts include Eyelian Barbecued Brownie, Ashmarian Brownie, and Centoraurian Brownie Pie. Return to the top
 

ERPHERONIAN BOAR STEAK WITH SWEETSAUCE
Sweet Steak is a delicacy which by custom is usually only eaten on local holidays such as Armerenda, Foyrocar, and the Day of Avis, for it is so expensive that only royals can afford to have it on the table regularly.
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GRILLED MASHDAI SQUILLPIKE
This receipt has been handed down from innkeep to innkeep's offspring for the last century in The White Deer of Marcogg, arguably the inn serving the best food in town.
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GRILLOCH (SARVONIAN BARBECUE)
Grilloch, a style of cooking meat which is particularly favoured by rangers and travelers, is both easy and flavourful. Three styles include Hunter’s Grilloch, Lythebell Grilloch, and Malisehoney & Garlik Grilloch.
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Krakalimari with Weeproot Rings

KRAKALAMARI WITH WEEPROUT RINGS
A rare coastal favourite. This is an interesting dish made from young Krakens.
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LEWD DUCK WITH CABBAGE
The Lewd Duck tradition commemorates the very first Feelwell Mare in Fymbel history, for this is said to have been the dish that the three founders shared on their last night in Chrondra, before their ways parted. By tradition, the food served is always the same: a sumptuous Lewd Duck, a Sophronian receipt whose aphrodisiac qualities are well-known among Fymbels and subject to lively discussion at every Feelwell Mare. Return to the top
 

Quagga Haunch

P’ARNT-ROASTED QUAGGA HAUNCH WITH STRANGLEVINE SEEDS
A succulent roast infused with stranglevines and cooked over a fire of parpalm wood. The best horse you ever tasted! Return to the top
 

PORACK (LIT. "FEAST")
From the Orcen Larder, a meat dish created from the most unappetising of ingredients, when prepared in the orcen manner it presents a mouth-watering and substantial meal for even the hungriest of folk. The Porack is traditionally served at feast-times, such as celebrations of a victory in battle, coming of age, marriage (in those tribes who celebrate the ritual) or indeed any other excuse for a party that can be mustered. Return to the top
 

Roast Taenish

ROAST TAENISH WITH FORCEBREED STUFFING
A wonderfully tasty taenish poultry dish enjoyed by many across Caelereth.
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ROASTED WISON
Dating back long before civilized tribes on Santharia, the Ice Tribes of Northern Sarvonia cooked up this ancient receipt using the Wison.
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Roasted Slyggs

SLYGGS (SOMETIMES REFERRED TO AS "SLUGS" BY NON-ORC RACES)
Excepting the tribes who dwell in the frozen north, slyggs are a part of the everyday diet of all orcs. Whilst most races regard them as little more than repulsive pests, the orcs have created an extensive list of possibilities for these slimy little mollusk-like creatures, many of them surprisingly palatable. Details in the Orcen Larder. Return to the top
 

THUNDERFOOT HEEL ("Z'ROVKYA TULAK")
The orcen name for this dish, is taken directly from their name for the Thunderfoot; Z’rovkya (Hairy) Tulak (Large animal). As with all animals slaughtered for food, very little is wasted, but there seems to be no distinction made between the various parts of the carcass as far as naming goes. As explained in the Orcen Larder, whether it be a stew made from the meat, or a broth made from the gristle or intestines, the name remains the same, a subtle hand gesture being the only way of marking the difference. Return to the top
 

Blood Sausage

TLOR ZIDJ ("BLOOD SAUSAGE")
This deceptively delicious preparation is enjoyed by most orc tribes, although ingredients seem to vary slightly dependent upon local supply. As stated in the Orcen Larder, Ba’kal insists that this preparation is one of the oldest of the orcen receipts, apparently having been in existence for as long as they have hunted boar for food, and has become a staple part of their diet. Return to the top

 

WANDERERS HOT MEAL
An old tradition created by the friendly halflings of Helmondsshire, the Wanderer’s Hot Meal is a saviour to the travellers on the road. The food itself is composed of several components, lamb, fresh bread from a baker of the Shire, sliced carroots and tuberroots on the side, and several mouth-watering pieces of freshly baked pie. Return to the top

 

WISON STOMACH ("TULAK AKA", "AKA")
Although the orcs traditionally use the stomach of Wison in this receipt, since they have begun to turn away from their battle dominated heritage and turned to more peaceful pursuits, such as animal husbandry, they are as like to use sheep, goat, boar or deer stomach. It is when they use something other than wison that the name is shortened to Aka. Details in the Orcen Larder. Return to the top

 

Woolly Boars Feet

WOOLLY BOARS FEET ("Z'ROVKYA TAK'BORA", "TAK'BORA")
As explained in the Orcen Larder, the woolly boar has been widely domesticated by many of the northern tribes, and as with most livestock in the area, very little of the animal is wasted after slaughter. The feet of the boar, however, appear to be a dish enjoyed only by a few. Return to the top
 

 Date of last edit 4th Sleeping Dreameress 1670 a.S.

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