even to the royal court.

Ingredients

One Large salted wooly Boar Steak
A tot of fresh pigs blood
A bushel of crushed redberries
Six leaves chopped Asen Basiloc
A rosemint leaf

Preparation

To start ye's wooly boar steak must be lain out on a wooden cutting board and be slammed as to get ye's steak's juices running. Then ye's mashed redberries must be mixed with ye's chopped Asen Basiloc along with the blood, all done in a bowl. Then ye's mixture made from the blood, redberries, and Asen Basiloc is rubbed onto the wooly boar steak until it is all gone. This should take ye about an hour. Next ye's steak will be cooked slowly covered with coals in a covered pan for about an hour, although ye should look at it every few minutes

as to make sure it doesn't burn, until there is no pink except in the center. Lastly ye's ine. rosemint leaf can be put on top of ye steak. This steak is traditionally served with a large slice of Loibl Bread and Leithe Honey wine.

Receipt by Aurora Damall

Dating back long before civilized tribes on Santharia, the Ice Tribes of Northern Sarvonia cooked up an ancient receipt using the Wison. After a hunt the animal was dissasembled and all vital organs taken out. Each individual cut of meat, the chuck, the brisket, the shank, the rib, the side, and the haunch were placed in seperate holes lined with Hrugchuck stems. Then each was covered up with a more Hrugchuck stems, this layer larger than the other. These holes were lit and left overnight, producing Roasted Wison in the morning. However a special dish is made for the hunter who killed this Wison, Hot Heart. Aptly named for it's pungent kick, Hot Heart was just the