not the headde
and tayle, but scrappe clean the insides and rynse with salt water.
Lette the Squilla soak in the ale until t'will hold no more. Slyse
thin the Lymmon and lay the pieces into the belly of the Lysh. Lay the
Squilla (do notte wring out!) inside the Lysh and sprinkle well with
the Salt and Peppercorns. Then sew ye up the belly well, thrusting
through with a spike, and set it to roaste over amber coals till the
backke fin may be pulled out freely.
Receipt by Bard Judith
Grilloch, a style of cooking meat which is
particularly favoured by rangers and travelers, is both easy and
flavourful. Its origin, and indeed its name, comes from one of the
earliest hunt rituals, in which, the slain beast having been
gralloched (drawn, hung, and bled), selected
parts are then taken and grilled or made fit
for the hungry hunters.
More sophisticated versions of Grilloch, devised
either by rangers with more supplies to hand or a goodwife with
knowledge of herblore and kitchen alchemy, involve steeping the meat
in some form of sauce before setting it over the coals. The sauce may
also be basted upon the flesh as it roasts, adding yet another layer
of taste and keeping the juices sealed inside, most pleasing to the
Three of the most common Grilloch styles are given
on the next pages:
- one suitable
for beef or any venison and retaining the earthy smoked taste of the
original hunterís barbecue,
- one with a popular lythebel sauce which
softens any meat well,
- the last with a rich sweetness that is
particularly complementary for pork, bear, or wild boar.