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CUISINE OF THE COSSACK Scriptum Anno 1957 THE FREE COSSACKS OF ARPATIA L I B E R V M C O S A C I A R P A T I E N S I ☩ ☩ ☩ WHAT DOES THE CUISINE ENTAIL? The cossacks are a nomadic bunch who travel throughout the land with mighty steeds, living in tents once they find a suitable place for their horses to graze. Whilst to outsiders it might seem like a quick and easy affair, it can actually be a lengthy and arduous process. A result of this condition is that the cossacks have developed several distinct foods which last for long and can be made on the move. The following is a list of various distinct dishes the cossacks have created during their travels and interactions with other cultures, some ranging from day to day whilst others being dishes which are served during feasts as a delicacy! SADDLE DRIED MEAT The cossacks are nomadic people constantly on the move, riding their great steeds across the earth of the world. Sometimes they will be forced to hunt to quench their hunger whilst on the move which leaves them little time to cook the meat. They came up with a certain technique to solve this problem, allowing them to preserve the food whilst also “cooking” said food. The meat they would obtain from hunting whilst on the move would be cut into long strips before putting it between the saddle and the back of their horse, the heat and sweat produced from the animal shortened, dried and preserved the meat. This technique allows the cossacks to avoid stopping during their travels whilst also cooking the meat, not requiring fire to be made. This also serves as a strategic advantage tho to the fact they can remain fed whilst remaining stealthy. TUSHONKA Tushonka is a beef stew cooked with a lot of fat, lard and jelly, producing a mixture of various high calorie ingredients before being put in a metal can for preservation. A cossack warrior on campaign is usually provided with a handful of Tushonka to ensure he is well nourished although it is not uncommon for one to see it being consumed on a daily basis among working men who are away from their homes or nearby vendors. Consumed as either a snack or main course during lunch, it fits all occasions. GOULASH Feasts are a thing of great importance among the cossacks. It is a time for the host to show off their wealth and prosperity whilst also strengthening the bonds of their family and community. Without them the world would be cold and without food the world would be colourless. Goulash is a spicy stew made out of meat, potatoes, various vegetables and seasoned with paprika and spices. This combination gives the stew a colourful red whilst being filled with a strong spicy flavour. It is not uncommon though for the dish to be served with cream on the side which helps soften the strong flavour if one is weak. Just like a normal stew it is prepared in a cauldron, using water. All the ingredients are chopped up into chunks and pieces before being added ASPIC Crafted by the resourceful Cossacks during their extensive journeys across the expansive steppes, aspic has become a culinary tradition in the Midlands of Aevos, representing a distinctive preservation method. This technique entails enveloping meats, seafood, vegetables, and even eggs in a protective gelatin casing, exemplifying the culinary ingenuity passed down through Cossack legacy. To enjoy aspic, one merely slices it into portions and consumes it like any other dish. However, upon placing it in one's mouth, the warmth initiates the melting of the gelatin layer, creating a flavorful broth that envelops the food in a comforting and delectable embrace’

Underdark Food Guide UKEN VE KRAWN I ROZZ Issued by the MASTER OF AGRICULTURE On the 3rd day of Joma and Umund of 478 E.S. VA BIRODEO HERZENAV AG EDLERVIK With my recent appointment as Master of Agriculture, is it my responsibility and duty to ensure a stable food supply for the people of Haense. I have studied and tested the various flora and fauna of the Underdark at great personal risk, however many discoveries were made that will help the people endure these difficult times. Guides and recipes on how to utilise the resources of the Underdark have been drafted and shall be distributed to all for use. Please refer to this guide to learn the locations and terminology regarding the discovered flora and fauna of the Underdark [!] An additional Missive is attached below Recipes Spices and Seasonings There are few options to season one’s food in the Underdark, but the Agriculturalists have discovered some methods to gather spices and seasoning. A. Rock may be crushed from the Onyx Bay into a fine powder to make salt. To determine which rocks are suitable of this one may simply lick them. B. For a more herbal salt, one may gather specific flower varieties from within the cavern. Within Stonehelm Keep, flowers with buds as black as charcoal have been determined to provide a salt when dried and turned to ash in a pot. Some flowers located in the origins of the rivers that flow into Lake Morgana are also suitable for this. C. One blessing are the round blue spheres growing atop thin stalks from the ground. If those bulbs, are gathered, cleaned, crushed into a mush and roasted, they produce an intense flavour of nutmeg. Truly a salvation for all spice lovers. For the purposes of this guide, this plant will be referred to as Spice Spores. Sautéd Red Bud The cap of the Red Bud may be cooked into a fine fried meal. Firstly one must harvest a part of the cap from a Red Bud, and afterwards thoroughly wash it in clean water. The rind of the cap has a thick layer of bitter coating that makes it extremely difficult to it. After washing it, it may be cut, diced, sliced or prepared in any manner you desire. Then it is to be cooked for at least 10 minutes until a golden brown. If cooking large pieces of this, let it fry for longer so that the insides may brown as well. While frying it, add any spices you desire. If you are adding Spice Spores, add them half way through the cooking process so they are not burned. Roasted Demon Carp The Demon Carp of Lake Morgana is too huge to comfortably fry in a pan. Thus is it best roasted with a stick over a fire. Scrape off the scales of the carp, they are large and thick so something like a sharp rock could be used in lieu of a knife. Though one will be necessary for the next steps, the fishes’ belly must be cut open, so it may be gutted. After that, it may be skewerred with a stick and then roasted over a fire. It takes a log time to roast, around 30 minutes, and requires constant rotation to it all of its insides may be cooked thoroughly. It is also important for the fish to absorb the smoke a lot, since otherwise it possesses a bitter aftertaste. The smoke helps clear this. Salted Demon Carp Following the preparation process above, Demon Carp can be dried and then preserved in Rock Salt, so that it may be preserved for later consumption. Kelp Wrapped Shrieker Egg Kelp in Lake Morgana was found to be edible if prepared in a normal way. Once harvested, Witches’ Fingers may be left to hang near by a fire to dry. The kelp on its own can be used to supplement many dishes, but a particular delicious combination was found when the kelp was wrapped around boiled Shrieker Eggs. Shrieker Eggs are hidden it tiny and dark nooks and crevices of the Underdark, but one may be bale to spot them if they keep a keen eye for nests with white feathers. Shrieker eggs that twice as long to boil as normal eggs, but they possess an unmatched savoury flavour. Note: The meat of the Skull Shriekers is very similar in texture and taste to turkey, so any methods used to prepare turkey apply to the Shrieker. Though it is recommended to cook slowly and for long periods of time to ensure that the meat is safe to eat. Blue Pod Jam The warped counter-part to the Red Buds are the Blue Pods. Though instead of having a meaty taste, they taste like a mixture of various tropical fruits! It may be eaten raw if properly cleaned from the slime that covered the Blue Pods, but there are methods to make dessert out of it. Blue Pod caps can be intensely boiled to produce sugar, much like how sugar can be made of beetroots. After that, if one takes this a blue pod cap, coats it in this sugar, and seals it air tight, they will produce a fruity jam in a few weeks. Crafting Horned Fishhooks The horns of a Demon Carp can be carved out, and whittled down into very durable and effective fishhooks. Though a sharp and sturdy knife is needed for his to be able to carve the tough horns. Crimson Stalk Crafts Crimson stalks possess fibrous and rope like qualities, making them exceptionally useful for weaving. But before one may start to use them, one mus clean the stalks of their wicked barbed hooks. In an unrefined state, the crimson stalks are most suitable for rope craft, making fishing nets and lines and so on. If one lets them dry for around 3 hours around smoke, they will become more rigid, allowing them to be used in basket weaving. Azure Vine Crafts Azure Vines are the blue/warped parallel to the Crimson stalks, though instead of hooks they possess a thick coating of sticky slime. To remove this, one must wash them vigorously in running water for an hour. While Azure Vines can be used in the same ways as Crimson Stalks, and even be refined in the same way, their true value lies in textiles. If cut open, one will find abundant silky fibres which may be woven into blue cloth IV JOVEO MAAN Her Royal Majesty, Sofia of Hyspia, Queen-Consort of Hanseti and Ruska, Princess of Hyspia, Princess-Consort of Bihar, Dules, Lahy, Muldav, Solvesborg, Slesvik and Ulgaard, Duchess-Consort of Carnatia and Vanaheim, Margravine-Consort of Korstadt, Rothswald and Vasiland, Countess-Consort of Alban, Siegrad, Werdenburg, Alimar, Baranya, Graiswald, Karikhov, Karovia, Kaunas, Kavat, Kovachgrad, Kvasz, Markev, Nenzing, Torun, and Toruv, Viscountess-Consort of Varna, Baroness-Consort of Esenstadt, Kraken’s Watch, Kralta, Krepost, Lorentz, Rytsburg, Buck, Thurant and Astfield, Lady of the Westfolk, Protector and Lady of the Highlanders, etcetera. Lord, Ser Sterling Amador, Knight of the Marian Retinue, Vice Emissar, Court Astrologer, Master of Agriculture

Cooking the Gemeye Way By Basra Gemeye (written by VerminHunter) Preface This cook book has been recently unearthed from the ruins of the Gemeye clan, which lay hidden underground for hundreds if not thousands of years. The Grand Library has restored this book to the best of its ability, and has put it for within its shelves for anyone to learn from. May the cultural legacy of the dwarves be preserved. Miner’s Supper Soup Prepare a rock pot, the type of rock is up to your taste. Add water and bring it to a boil. While your water is boiling prepare Miner’s Helmets. Once the water is at a rolling boil add the mushrooms to the pot. After 10 minutes, or once the mushrooms are tender, remove the mushrooms and let them rest. They will be used for garnish later. While the water is still boiling, add some bone broth to it and stir. Bone broth made of Deep Toad or Hyfowl are prefered, but any bone will do. To make your soup more creamy, dissolve some of your preferred moss paste into the boiling soup. Once it is at your preferred consistency, you may plate and serve. [source] Deep Toad Tongue Steak The fibrous tongue of a Deep Toad is incredibly tough, but it is also delicious. Start by chopping a medallion of the tongue of your desired size. Be sure to drain it of the blood. Blanch your cut, put it into cold water and bring it to a boil. As soon as it reaches a boil, skim the scum and drain the water. The water can be used for your Miner’s Helmet farm. Once the meat has been blanched, sear it upon a salt block. If you are low on lard or oil, this method is great since salt blocks do not need to be oiled. Be careful to slowly heat the salt block since a rapid change in temperature may cause it to explode. Sear the toad tongue till a golden brown. Seasoning can be added at any point during the cooking process. [source] Blind Cave Fish Pickings Blind cave fish possess a great number of bones, so this method is the best way to cook it while not having to worry about choking on bones. Take the fish fillets and simmer, not boil, for 5 to 10 minutes on depending size. Water or broth can be used to simmer it. Once that’s done, remove the fish fillets and let them rest so that the meat can firm up. Once the fish is cooled, pick the meat off the bones along with the grain. Once the meat is picked you may fry it, or mince it to make fish cakes. [source]

https://youtu.be/K-EthATzWzo [Art by Yuri Nikolayev] Cuisine of Hanseti-Ruska “Eat your food, child, lest you want the cold to nip at you more fiercely! Go on, eat!” Haeseni Babushka A cultural treatise presented by Her Royal Highness, Alexandria Karina Wick; Royal Curator of Hanseti-Ruska. The climate of Hanseti-Ruska is cold and cruel, and can be unforgiving to many - especially the unprepared. It has led to the belief the hardly many quality ingredients can be gathered within our Kingdom’s borders in order to prepare a delicious and hearty meal; many people over our generations have gradually taken to forgeign recipes and foods from the Crownlanders and other warmer regions, which has nearly made the spirit of Haeseni cuisine to fade entirely. This document is made in order to save and preserve it - as well as the urge for the denizens of Hanseti-Ruska to follow this example. Despite the hardened climate and landscape of the Haense, there are a wide variety of ingredients able to be grown, hunted, and gathered within the boundaries of the Kingdom. Grains Wheat A commonly grown and hardy grain in the flattened territories of Haense, abundant in supply and used in the preparation of various breads and other doughy goods within the Kingdom. It is one of the most important staple foods within Haense, for bread is a food found in many a Haeseni meal and plays an important role within Haeseni tradition to begin feasts; Breaking the Bread. Barley Being chiefly important with its role as stockfeed for those following the agrarian way of life within the Kingdom, barley is commonly used for various sorts of brews within Haense; most commonly Waldenian ales. Aside from that, the grain makes for a pleasant ingredient for various vegetable and beef stews. Rye Due to its similar uses to wheat and barley, rye may also be cultivated within the borders of Hanseti-Ruska. Haeseni porridges mainly utilize this grain. Meats Venison Deer are abundant in the forests of Hanseti-Ruska and make for a common game for Haeseni hunters and trappers to pursue. Oftentimes, it is prepared for less special occasions due to the gamey flavors of the meat; however, it still provides a quality amount of nutrients and an ample amount of meat for various stews and other fulfilling meals. Mutton A meat that has a strong and gamey flavor, used commonly in Haeseni stews due to his toughness; however, it isn’t as easy to acquire as venison and is saved to cook for more special occasions or to add more flavor to stews in the winter months. Rabbit A meat cooked and treated similarly to chicken, and often used in place of chicken when it is not available. It remains another popular choice for the preparation of hearty, Haeseni meals. A wide variety of meats plays into the cuisine of Hanseti-Ruska, since it offers so many nutrients to keep a Haeseni or Ruskan strong. To avoid repetition and for the sake of brevity, a simplified list of other meats often found in the Kingdom’s borders are as listed below: Pheasant Whale Goat Boar | A favorite game to pursue for Haeseni hunters, though dangerous. Often served at grand festivals or other celebrations by being slow-roasted over a fire. Cod Herring | One of the more favored seafoods of Haense; commonly found in territories bordering large bodies of waters, due to the love many Haeseni bear for the seas. Salmon Cow Fruits, Vegetables, Ect. Haeseni Wild Apples A rather small sort of apple that grows in the territories of Hanseti-Ruska with more mild climates. It has a rather tart taste, which grows sweeter the more it is ripened. It is often an added ingredient to certain stews or porridges for extra flavor and nutrients, though is favored mostly when prepared for pastries such as Ruskan cakes or pies. Prikaburren The national fruit of Haense.Red berries found commonly in the Haense wilderness or in the gardens of those with a sweet tooth. It’s used to accent dishes - often ones with meats; and is rather popular for pastries as well. Teas and alcohols have also been prepared from these berries, proving that they are truly a Haeseni favorite. More information on them may be located in the Tarcharman’s study: https://www.lordofthecraft.net/forums/topic/191294-prikaburren-prikaz-berry-national-fruit-of-haense/?tab=comments#comment-1771196 Pears Ruskan Olives | An olive favored by Prinzenas Aleksandriya Karina i Haense for its medicinal uses; an oil produced from these olives have acted as a base for salves that relieve muscle pains. Potatoes Beetroots Carrots Baby Bella Mushrooms | Small brown-capped mushrooms that grow in the gentler parts of Hanseti-Ruska, most notably clearings and meadows. Named after Prinzenas Theodosiya Ysabel i Markev, since the insides of these mushrooms are a luminous white that was reminiscent of her skin tone. Turnips Onions Herbs and Spices Paprika Oregano Thyme Rosemary Parsley Bay leaves Dill Mint Garlic [Art by Yuri Nikolayev] Recipes Pies Startlaefaf Pirok A savory pie favored by many Haeseni fishermen and sailors, its name translating to common as Salmon Pie. Made primarily from salmon, rice, cabbage, mushrooms, and a mixture of various other vegetables based on the cook’s choice. Cooked eggs, minced red onions, cheese, and parsley to help bring out more flavor. [ https://withinthewild.com/our-recipes/russian-alaska-salmon-pie/ ] Ruskan Apple Cake A sweet and crumbly cake made from Haeseni wild apples, a simple treat for all to bake in the spring and summer months of Haense; other fruits may be used within the cake, if apples don’t fit one’s fancy. Prikaburren are known to be used for cakes such as these. [ https://natashaskitchen.com/apple-sharlotka-recipe-russian-apple-cake/ ] Haeseni Vatrushka A Haeseni cheesecake that can be made sweet for desserts and tasted with prikaburren jams; or savory to eat with soups. If the filling is sweetened, some bakers are known to add dried fruits into it for added flavoring. [ https://russianrecipebook.com/vatrushka/ ] Stews or Soups Huntna Stew A hearty stew made with a wide variety of meats from a boar, vegetables, and wild herbs. Often slow-cooked within a cauldron over a day before it is served to a large group. Meant for celebrations and other popular festivities involving crowds. [ https://www.simplyrecipes.com/recipes/polish_hunters_stew/ ] Mutton Stew A savory stew meant for smaller gatherings, though is fulfilling nonetheless. Cooked with a wide variety of vegetables to accent the mutton. [ https://www.recipecottage.com/german/lamb-stew.html ] Winter Soup Very nutritious and fulfilling, and made from Haeseni vegetables capable of enduring some of the harshest of climates. Winter Soup is a common meal within the Kingdom, especially when meats are difficult to obtain - mainly in the winter months. [ https://www.foodandwine.com/recipes/nordic-winter-vegetable-soup ] Roasts Janz Dinna A juicy and tender roast made from the beef of a cow, once the favored dish of Komit Jan Kovachev i Carnatia, though still remains a popular dish for many other Haeseni for its simplicity and delicious flavors. [ https://www.theseasonedmom.com/dutch-oven-pot-roast/ ] Koengzdaf Often called a meal for a King, though it’s not an entirely complex recipe; the few ingredients involved, however, remain rather costly. [ https://nordicfoodliving.com/danish-roast-pork-with-crackling-flaeskesteg/ ] It is encouraged for other Haeseni to prepare and present their own dishes, or to even reference this document in moving forward with their cooking and baking. The soul of a nation is found in their food, and it’s the duty of every citizen of Hanseti-Ruska to keep it thriving.