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	==Arthimur's Guide to Human Cuisine==		==Arthimur's Guide to Human Cuisine==

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	a time, as needed to create steam. Cook for 2		a time, as needed to create steam. Cook for 2
	anlaen, then keep warm until served.		anlaen, then keep warm until served.
			{{Cat\|Books}}[[page type is::book\| ]]

	[[Category:Book]]

Maintenance script: Arthimur's Guide to Human Cuisine moved to Arthimur's Guide to Human Cuisine (book)

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Arthimur's Guide to Human Cuisine moved to Arthimur's Guide to Human Cuisine (book)

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Meat Sauce

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	====Meat Sauce====		====Meat Sauce====
	This recipe I have found in several farming family		This recipe I have found in several farming family
	homes extending all the way to [[Kaerna]]. It is served		homes extending all the way to [[Kaerna_Village\|Kaerna]]. It is served
	with pasta, although I have also seen a similar rice		with pasta, although I have also seen a similar rice
	version.		version.
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	Combine pork and beef and brown in hot pan. Mix		Combine pork and beef and brown in hot pan. Mix
	other ingredients and add to pan. Heat through and		other ingredients and add to pan. Heat through and
	then serve over pasta.		then serve over pasta.

	====Pebble Soup====		====Pebble Soup====

Maintenance script: Book:RacHGHC moved to Arthimur's Guide to Human Cuisine

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	===Foreword===		===Foreword===
	Being the esteemed cook that I am under his majesty		Being the esteemed cook that I am under his majesty
	Caduan Chelochi, I have done a recent study in the		[[Caduan]] [[Chelochi]], I have done a recent study in the
	fare of our Human subjects in Zoluren, as well as		fare of our Human subjects in [[Zoluren]], as well as
	made a study of foods of our closest neighbors in		made a study of foods of our closest neighbors in
	Therengia, whom despite some differences of opinion		[[Therengia]], whom despite some differences of opinion
	in government over the years still seem to share a		in government over the years still seem to share a
	common interest in food. I have found over the		common interest in food. I have found over the
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	foods. Please enjoy!		foods. Please enjoy!

	Arthimur Contesisant, 165 A.V.		[[Arthimur]] Contesisant, 165 A.V.

	===Chapter One: Common Zoluren Fare===		===Chapter One: Common Zoluren Fare===
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	====Red Fish Sauce====		====Red Fish Sauce====
	A typical spicy fish sauce used in many pubs around		A typical spicy fish sauce used in many pubs around
	the Oxwaithe waterfront. The pubs are less than		the [[Oxwaithe]] waterfront. The pubs are less than
	reputable, perhaps, but a good sauce is worth the		reputable, perhaps, but a good sauce is worth the
	hassle. Served with pasta.		hassle. Served with pasta.
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	====Meat Sauce====		====Meat Sauce====
	This recipe I have found in several farming family		This recipe I have found in several farming family
	homes extending all the way to Kaerna. It is served		homes extending all the way to [[Kaerna]]. It is served
	with pasta, although I have also seen a similar rice		with pasta, although I have also seen a similar rice
	version.		version.
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	====River Rice====		====River Rice====
	This staple food known to be shared by both Humans		This staple food known to be shared by both Humans
	and River Elves in the area is a short, somewhat		and [[River Elves]] in the area is a short, somewhat
	bland grain used in a variety of ways. To enhance		bland grain used in a variety of ways. To enhance
	its natural nutty flavor, fry gently in butter before		its natural nutty flavor, fry gently in butter before

Maintenance script at 08:31, 22 May 2006

2006-05-22T08:31:20Z

New page

==Arthimur's Guide to Human Cuisine==

===Foreword===
Being the esteemed cook that I am under his majesty
Caduan Chelochi, I have done a recent study in the
fare of our Human subjects in Zoluren, as well as
made a study of foods of our closest neighbors in
Therengia, whom despite some differences of opinion
in government over the years still seem to share a
common interest in food. I have found over the
course of my dabbling with the tastes of other races
as well as Human, that Humans seem to have a certain
knack of creating splendid feasts from ingredients
that by themselves would be meager or common. The
peasants especially seem to excel at this, and more
often than not have I disguised myself as a wanderer
to sup at their tables to get an inside look at how
they live. If any of those remember the lanky
stranger or remember finding a silver mysteriously
placed on the hearth after offering hospitality and
actually read this book someday, I hope they can
forgive my deception. I assure you none of the
recipes I may have acquired leave the royal library.

In any case, I have taken the basics of what I have
learned as a chef and from peasant life to compile
this small book that offers a sampling of basic Human
foods. Please enjoy!

Arthimur Contesisant, 165 A.V.

===Chapter One: Common Zoluren Fare===
====Basic Pasta====
The vital staple food of this province's Human
population. Usually made just before serving, it is
sometimes pasty but clings to any flavors and herbs
and mixtures served with it. I have also heard of
instances of peasants drying this for storage in the
winter when chickens do not lay so well.

4 handfuls wheat flour
3 chicken eggs
3 spoons water

Put flour on chilled kitchen board, make a well in
the center. Add eggs and water in center and beat
firmly, adding small amounts of flour in until it is
all combined. Knead. Roll out thinly over the board
and cut into strips. When strips dry boil in a large
pot of water.

====Boar Sausages====
There are many versions of this sausage, but this is
my personal recipe. Boar and pig sausage is widely
used in the Zoluren province especially. It is
normally rather spicy, and is usually served fresh,
unlike the dried jerkies sometimes used by a few
other races. It is also often served with pasta.

6 handfuls of ground boar meat
3 ladles of boar fat
1 spoon of hot pepper
(for milder sausage 1 Halfling spoon of hot pepper
and a Halfling spoon of marjoram)
a Halfling spoon of salt
half of a Halfling spoon of dried sage, black pepper,
coriander, caraway

Mix ingredients and put in sausage funnel. Push into
intestine casings. Boil in large pot of water.

====Red Fish Sauce====
A typical spicy fish sauce used in many pubs around
the Oxwaithe waterfront. The pubs are less than
reputable, perhaps, but a good sauce is worth the
hassle. Served with pasta.

5 tomatoes
2 red peppers
1 clove garlic
1 ladle clam oil
spoon of butter
1 spoon hot pepper
2 Halfling spoons sea salt
1 5 stone filet of grek
12 shucked clams
5 unshucked steamed clams
10 anchovies

Peel and boil tomatoes. In hot pan add butter,
chopped peppers, and hot pepper. Cook til peppers are
soft. Add tomatoes and oil. On low heat add grek and
clams, and simmer until flesh is white. Add
anchovies. Pour over pasta. Add steamed clams to
top.

====Meat Sauce====
This recipe I have found in several farming family
homes extending all the way to Kaerna. It is served
with pasta, although I have also seen a similar rice
version.

2 handfuls ground pork
2 handfuls ground beef
1 Halfling spoons salt
1 Halfling spoon pepper
half a handful fresh parsley, minced
half a handful basil, minced
half an onion, minced
1 clove of garlic
1 spoon dried marjoram
1 ladle oil

Combine pork and beef and brown in hot pan. Mix
other ingredients and add to pan. Heat through and
then serve over pasta.

====Pebble Soup====
This is considered a staple peasant food in many
Human communities. Basic leftover pasta is rolled
into pebble-shaped pieces and set to dry about 6
anlaen before serving. The pasta, if cooked
correctly to just underdone, creates a pleasant
texture in the otherwise plain broth. The name seems
to have originated during the war when food was
scarce, and it was said that peasants were made to
eat pebble and stone to survive. This seems to have
been less than true, but rather they lived on plain
broth and flat bread, with a Halfling spoon of the
pebbled pasta to give it body. Now, however, the
pasta is actually the main ingredient to the soup.

2 Handfuls pebbled pasta (pasta rolled into pea-sized
balls)
1 onion minced
half a carrot, minced
half a pepper or celery stalk, minced
6 ladles meat broth
2 spoons salt
1 Halfling spoon of pepper

Away from center of fire or stove, add onion carrot
and other vegetables into broth. Add salt, pepper and
other spices to taste. Cook for 2 to four anlaen.
Add pasta ten minutes before serving. Usually served
with toasted buttered bread on top.

====Sausage Pie====
Sausage pies are very popular among the working
class, as it can be baked the evening before to be
tied in cloth and taken to work or the fields for a
midday meal.

half a rope of boar sausage, diced
3 potatoes, diced
3 onions, sliced
1 carrot, diced
2 cloves garlic, minced
1 spoon salt
1 spoon black pepper
half a round of White Zoluren cheese, cubed

Crust:
3 handfuls wheat flour
1 spoon ice water
1 egg white
1 egg yolk

Mix egg white and ice water into flour with knife
until it begins to look like pebbles. Divide in half
and roll it out thin. Line pan with dough and prick
with knife. Add sausage, potatoes, onions, carrots,
garlic, cheese, and spices. Put other dough on top,
brush with egg yolk. Cover and bake for an anlas.

===Chapter Two: Common Therengian Fare===
====River Rice====
This staple food known to be shared by both Humans
and River Elves in the area is a short, somewhat
bland grain used in a variety of ways. To enhance
its natural nutty flavor, fry gently in butter before
boiling or steaming.

====Saffron Venison Rice====
Pheasant, leucro, and bear also can be successfully
used in this recipe. The mixture, though slightly
sweet because of the apple, is strong in flavor, to
offset the sometimes unpredictable taste
discrepancies that come with hunted game. This meal
is especially popular in the mid-autumn to early
winter when the animals are in prime condition.

10 stones of venison, braised and chopped
2 ladles of venison broth
2 handfuls of rice
1 Halfling spoon saffron
1 spoon salt
1 Halfling spoon thyme
half a handful of dried apple, diced
half a handful of pine nuts

In a bowl steep saffron in broth for 5 roissaen. Add
all ingredients, except for rice, into a large pot.
Put rice in cloth and drape over pot. Put lid over
rice. Put over medium flame for 15 roissaen. Remove
cloth and add rice to pot. Stir occasionally. Cook
until broth is gone and rice has sticky consistency.

====Therengian Apple Pie====
Perfect for any table, this common treat is often
served with coffee. Golden apples are almost
exclusively used in Therengia for this, as the red
tend to break up and sugar when cooking. Make with
basic crust, sprinkled with sugar (use Halfling
confection sugar if you want a more frosted look).

6 Gold apples
1 lemon
half a handful of sugar
a few drops of Therengian white wine
2 spoons of flour
1 spoon of butter

Peel and core apples and slice thinly. Dust with
flour and add to pie crust. Pour in sugar and mix
lightly. Sprinkle wine lightly to taste. Form apples
so that they are slightly higher in the center and
put spoonful of butter in center. Cover with crust.
Bake for half an anlaen.

====Apple Dumplings====
There's been some controversy over time whether this
recipe first originated from the Human or Halfling
culture. I'm inclined to think that both of these
cultures had some influence in it, as well as other
Riverhaven influences.

Dough:
4 Gold or pippin apples
4 handfuls flour
2 spoons cream of tartar
1 Halfling spoon of salt
3 spoons of lard
1 half ladle of milk
1 half ladle of cream
2 spoons of sugar

Sauce:
Ladle of apple juice
1 half ladle of water
1 nutmeg ground
pinch of ground cinnamon

Combine sauce ingredients and heat, then set aside.
Combine flour, tartar, salt, and sugar. Cut in lard
and mix until it is grainy throughout. Add milk
until it turns into a dough. Kneed and roll it out
to about half a nail in width, cut into four squares.
Put peeled and cored apple in center and wrap dough
around it. Put in pan and pour sauce over. Cover
and bake for half an anlaen, basting the pastries
occasionally with the sauce. Add the cream. Bake
for 15 more roissaen and serve warm.

====Roasted Ram====
1 crown of thunder lamb
5 medium turnips
handful of parsley
1 onion
3 cloves garlic
1 Halfling spoon of rosemary, crushed
1 spoon of salt
1 spoon of thyme

Chop and stuff crown with ingredients, rub butter
into meat, or stab meat and tuck butter in openings.
Cover and roast for 2 anlaen. For a sweeter roast,
glaze the ram with apple juice an anlaen into
cooking.

===Chapter Three: Festive Foods===
====Elven Blood Pudding====
This dish, almost exclusively served at noble
weddings, was originally developed in the Human-Elven
War as a custom to protect the couple from their
enemies. Of course, real Elven blood has not been
used since then, and instead today pork blood is
used. Despite protests from Elven leaders on several
occasions, the name has remained the same.

1 pig's liver
Handful of oatmeal
3 ladles pigs blood
1 onion chopped
15 stones of lard
Halfling spoon of salt
Half a Halfling spoon of allspice
Beef casings

Stew pig's liver until tender, then chop. Mix all the
ingredients together and put it in a sausage funnel.
Fill casings. Put in shallow pan in a large pan of
water and cover, steam for 4 to 5 anlaen.

====Chocolate Coins====
Traditionally used for games in merchant style
weddings, these tasty treats have extended to many
other sorts of parties. In the past, these were a
part of a gambling spree held by the groom's family
the night before the ceremony, and then passed out to
the children afterwards.

6 stones of chocolate, solid
3 spoons butter
3 spoons cream
2 Halfling spoons vanilla or rum
Half hand of sugar

Melt chocolate over flames, do not let pan touch
stove or flames. Add other ingredients a little at a
time, stir continuously. Pour into candy mold or
spoon dots of chocolate onto cold paper. Chill
thoroughly. Wrap in bronze paper.

====The Peasant's Feast====
This dish is usually served at weddings, but is also
a staple food for many. Originally hailing from
Therengia, the dish is normally made with rice,
although pasta variations with a spicier base
(eliminating the glazing step) have also surfaced
over time.

10 handfuls of rice
10 ladles of pork broth (or beef)
1 pork bone (or beef)
3 spoons of saffron
3 spoons of cinnamon
2 spoons salt
2 ladles of apple or ginger honey
4 sweet onions
5 hot peppers
8 tomatoes
2 cloves garlic

Boil rice in broth for half an anlas. To the honey,
add the cinnamon, saffron, and salt. Strain out the
rice and glaze with the honey mixture.
Put in pot with cut and peeled tomatoes, onions, minced peppers,
garlic, and bone. Add back in a ladle of broth to
bottom of pan and cover. Add more broth, a ladle at
a time, as needed to create steam. Cook for 2
anlaen, then keep warm until served.

[[Category:Book]]

Arthimur's Guide to Human Cuisine (book) - Revision history

CARAAMON at 08:13, 5 January 2015

Maintenance script: Arthimur's Guide to Human Cuisine moved to Arthimur's Guide to Human Cuisine (book)

Maintenance script: /* Meat Sauce */

Maintenance script: Book:RacHGHC moved to Arthimur's Guide to Human Cuisine

Maintenance script at 23:45, 6 November 2007

Maintenance script at 08:31, 22 May 2006