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 palate.

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 hunter’s 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.