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Raevir Cookbook It is said that the culinary culture of a society defines its values. The cuisine of the Raevir people is a prime example of the values Raevir society upholds. Raevir cuisine takes a much more unique approach for it prides in simplicity yet palatable delights. Hailing from a history of agricultural tradition, the Raevir people pride themselves in developing a rich cuisine using their minimalistic and organic approach to food preparation. Raevir cuisine tends to have a theme of the use of meat, fat, cornbread and cabbages. Vegetables such as carrots and potatoes are also considered a staple ingredient in many of the recipes they have garnered throughout their history. The Raevir palate usually has a preference for sour, tarty and savory flavors. Raevir “sweets” can be characterized as more intense than other cuisines due to their tarty flavors. Whilst focusing on a minimalistic and traditionalist approach, the Raevir people have cemented their own cuisine through centuries of tradition. Ergo, this publication provides a window for travelers and the newer generation of Raevir folk alike, to explore the palette that Raevir cuisine has to offer in Vaska. Gibanica is a filo dough pie, most commonly filled with white cheese. It is savory, slightly salty, and overall an addicting pastry in all settings. RECIPE: The baker will need to begin the preparation of this dessert by combining all of the ingredients, except the olive, and mix it together. Next, they must coat the rectangular baking dish with high edges with a little olive oil. While that settles, the other mixtures need to be completely; such as mixing eggs, dairy, pepper, salt, and more olive oil. Eventually the baker will fold down the edges of the mold and pour the wet mixture over the dough. The gibanica will take roughly less than an hour to cook, awaiting for the perfect golden crust color. Zefir is a soft confectionery made by whipping fruit and berry puree with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. RECIPE: The baker will need to begin prep work to begin. Ensure to wash the mixer bowl with white vinegar and soap to make sure that it is not greasy; if the bowl is greasy, the egg whites will form stiff peaks and will cause them to go flat. Cover a large work space with a cloth and prepare a large, 18-inch bag for frosting. Once preparation is finished, combine a ¼ cup of water with a gelatin powder. Stir and heat it up until the gelatin dissolves completely and then set it aside. It should take around 1 ½ minutes. Afterwards, place the egg whites until stiff peaks form. Leave them in a mixer bowl. Next, prepare the gelatin base! Heat the mixture on low heat on a stove top, stirring constantly, until the water thickens into a jelly texture. Set a timer for two minutes as soon as the mixture turns into an applesauce consistency. Continue to stir constantly and after two minutes, add a half cup of sugar during such. Stir until the sugar is absorbed, then add more sugar. Keep stirring! Once the mixture begins to rolling boil, cook it for another two minutes then remove it from the heat. While it is aside, mix and fluff the egg whites. Pour the hot sugar syrup into the egg whites and mix! Whip it for a minute until the egg whites have combined and add lemon juice and more gelatin. Whisk for eight to ten more minutes and then the marshmallow will need to be super stiff, glossy, and cooled! Begin to form small meringues next! Zefir is usually shaped like a shell, but the baker can form circles or towers. All need to be 1 ½ to two inches in diameter from each other on the pan. Let the marshmallow stand for around thirty minutes. After the timer, place the confectioners’ sugar and cornstarch into a fine strainer or flour sifter and dust the top of the Zefir generously. Then let it sit for another thirty minutes. Use a flat spatula to carefully lift the Zefir from the wrap. Pair two pieces together to form the traditional Zefir shape. Place all of them on one layer and cover loosely with a thin sheet. Let it set overnight. It will last for three to four days at room temperature. Pastila is a traditional fruit confectionery. They look like small squares of pressed fruit paste and light, airy puffs with a delicate apple flavor. RECIPE: Clear apples out of its skin and chop it coarsely. If the apples are juicy, place the apple mass in a saucepan after grinding them, put it on low heat and warm them up until its size decreases by a third. If it is not juicy, mince them! Do not drain the juice if it is juicy. Put the resulting mass in a bowl, cover, and refrigerate it for six to eight hours. Whip the mass every one to one and a half hours. Meanwhile, refrigerate honey for six hours, then whip until it is all white. Mix the egg whites and honey then whip it into a foam with some citric acid. Then mix the apple mass with the egg whites until it is smooth. Sprinkle water onto the baking sheet, cover with parchment and grease it with vegetable oil. Pour the mixture onto it. Heat the oven at low and place the baking sheet in it. Let it dry for twelve hours then take the baking sheet out of the oven. Let it sit in the open air for twenty-four hours. Cut the finished pastila with a knife or cutters or a roll, dust sugar onto it. Keep it wrapped in parchment or in a closed jar in a cold area until serving. Piroshki is an excellent food for the Strelts, simple to make similar to rice or bread rolls RECIPE: For the filling, heat a large skillet over a medium-high heat. Cook and stir ground beef into the skillet until it is brown and crumbly. That should roughly take five to seven minutes. Drain any liquids at this point. Afterwards, add in some onions and stir until they are soft. Season it after with salt, pepper, and dill weed. Dill weed is not a drug. To make the dough, dissolve the yeast in warm water and place it somewhere warm until it becomes frothy for ten to fifteen minutes. Afterwards, warm milk in a medium saucepan over low heat; gently whisk the eggs, oil, sugar, and salt! Then remove the heat. After, place half of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution solution alternately with flour, stirring continuously. Then knead until the dough forms a ball-shape and does not stick to the bowl in any way. Add more flour if need be. Cover the bowl then with a clean cloth, set it in a warm location and allow the dough to rise for about thirty to sixty minutes. Once risen, the baker must remove the dough from the bowl and place on a lightly floured surface. Pinch off pieces so that they are the size of golf balls. Roll the pieces into disks about three and a half inches in diameter. Afterwards, fill the center of each disk with a heaping tablespoon of cooked beef mixture. Fold the disks then over the mixture, pinch edges to seal. Let it sit on a flat surface! Then heat up oil on a large saucepan to three hundred seventy-five degrees. Lower the Prioshki into the hot oil in batches! Fry until it is golden brown on one side, it will be about three to four minutes. Gently turn it to fry the other side. Transfer to a towel-lined plate to drain. Repeat until all is fried! Varenyky are delicious boiled dumpies that are stuffed with potato and cheese. RECIPE: To make the dough, combine the flour and salt in a large mixing bowl! Make a well in the center and add soft butter and add soft butter. You will need to stir it gingerly until all the liquid is absorbed. You may add water if need be and knead until the dough sticks together. Place the dough, once finished, into a greased bowl and let it rest for around thirty minutes. To make the potato filling, place the potatoes into a saucepan with water to cover. Boil all of it in a medium skillet over medium heat. Until tender, salute onions in butter and then mix the potatoes along with cheese and season it with species to taste. To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large pan. In another medium skillet, keep saluting the onions in ½ cup butter until tender for a few minutes. Stir the onions into the sauerkraut along with the cabbage and chicken. Cook over low heat until liquid evaporates. Season with pepper and salt and remove from heat. Allow the mixture to cool, then grind all of the food. After all of that, bring a large pot of water to boil. Drop around ten or so dumplings into it at a time; cook them for around three-to-five minutes! Make sure it all drains. Place the finished dumplings onto a lightly oiled dish and coat them with small oil. Serve the dumplings with fried onions and sour cream; or just plain! Goulash is a stew made from beef or goat meat with potatoes and gravy. RECIPE: The cook will start by browning the ground beef with onion and bell peppers. Drain any fat and toss the rest in garlic until it is fragrant. Then pour in tomato sauce and diced tomatoes along with beef broth. Add in any seasonings to your liking! Dried noodles will also add a nice touch! Let it all simmer until the noodles are cooked through. Finally stir in the cheddar cheese and it is ready to serve! Sarma are sour cabbage rolls. RECIPE: To begin, you must gather ingredients which are head cabbages, a pound of choice of meat, raw rice, onions, sauerkraut, six medium smoked ribs or other meats, and tomato sauce! You’ll start with cutting the core out of the cabbage and discard it. Then in a large pot that is filled partially with boiling water, steam the cabbage; cut side down. Reduce the heat to medium and cover the pot to let it steam until the leaves are limp. It will take around ten minutes. Use tongs to remove any larger leaves then let it all steam until there are twenty-five large cabbage leaves. Make sure to discard any cabbage ribs as well. Then in a large bowl, mix together the ground meat, rice, and onions! Add a small amount of water to the mixture afterwards. Set aside three or four leaves, putting around ¼ cups of filling onto each of the remaining cabbage leaves. Fold the bottom of the leaves then fold the sides to the center and roll it away from yourself to encase the meat. Continue this until you have the desired amount! To bake the Sarma, coarsely chop the remaining steamed cabbage. Spread the cabbage on the bottom of a large casserole dish and add sauerkraut. Layer on the cabbage rolls! Cut smoked ribs into pieces and spread it around the cabbage rolls, with other meat too if the cook would like too. Cover the whole pot with whole cabbage leaves afterwards. Then whisk tomatoes until they are a sauce and with enough water, pour it on top of the mixture, do not overflow it! Cover the dish for one hour then reduce the temperature to 325 degrees and bake for two more hours. Let it set out for thirty minutes before serving and then it is ready to serve! It is most commonly served with ribs on the side. Proja is an excellent food for the Strelts, simple to make similar to rice or bread rolls. RECIPE: The ingredients are five cups of cornmeal, one teaspoon of salt, eight ounces of unsalted butter that are softened, three large beaten eggs, and two cups of milk. To begin, heat the ocean to 375 degrees and coat the pan with butter! In a large bowl, mix the cornmeal, salt, butter, eggs, and a cup of milk thoroughly for around five minutes. Add another cup of milk and mix it again for five minutes. Afterwards, transfer the prepared pan and bake until it is golden and the crumbs stick to a toothpick. The baker will then cut it into shapes (most commonly squares) while leaving it in the pan for around five to ten minutes so the cornbread will be all crusty on all sides. It can be served after! Salo is another simple food for Strelts. It is made from the rind of a pig and usually ends up looking like an applewood smoked cheddar! RECIPE: There are a few ways to make this item! Dry salting; the cook will only use salt and other spices for around two weeks before serving. It will not last more than four to five weeks. Wet salting; it includes keeping the salo in pickle water! While it takes longer, it will last longer. Hot brine; boil the fatback, season it with species, then it can cool in the fridge! It will last for around six months. Smoke it! Deep fry it! Borscht is a hearty soup of beef and different types of vegetables with cabbage being quite predominant. The soup has a deep red color from the beets and is often eaten with corn bread! RECIPE: The ingredients are three teaspoons of virgin olive oil, 11/4 pounds of meat, a large onion, eight cups of beef stock, four large beets, 4 carrots, one large potato, two cups thinly sliced cabbage, three tablespoons of red wine vinegar, one cup of sour cream, and then pepper! To begin, heat two teaspoons of oil in a large pot on medium high heat. Add a slice of beef and let the beef brown on one side and then turn it over. Add four cups of beef broth, beef and onions until it is tender. Bring it to a boil if needed and then cover the pot until the meat is falling off the bone for about an hour and a thirty minutes. For prep, peel and chop the beets, carrots, and potatoes into ½ inch pieces. Toss the beets and carrots with a teaspoon of olive oil and spread them out in a singular layer on a foil lined roasting pan. Heat it for around fifteen minutes. Then toss the potatoes and olive oil and make room for them on the pan! Heat for another fifteen minutes. After the beef is cooked through, remove it from the pot and chop the meat into bite sized pieces. Drain any fat that is in the liquid before returning the pot back to the stove to add the remaining broth, and vegetables. Add the chopped meat to the pot with a half cup of fresh dill. The heat should now be turned to a simmer and cooked for another fifteen minutes so the cabbage may be cooked through. After it is cooked through, add vinegar and season it with salt and pepper! It is perfect to serve afterwards. Ptichye Moloko, also known as the Bird’s Milk Cake. The name is off putting but it’s not made from bird’s milk. This dish is a symbol of Raevir perseverance during times of strife and difficulties. Bird’s Milk doesn’t exist. It is an analogy for the Raevir people for when they once struggled to provide for themselves and their people. Yet, they came together to provide for one another, using scraps and sharing resources to create this delicious dairy delicacy made from goat milk and cow milk. RECIPE: The ingredients are forteen grams of gelatin, a cup of milk, one cup of sugar, 16 ounces of tub of sour cream, and whipped milk. For the topping, the baker will need five tablespoons of cocoa powder that are unsweetened, five tablespoons of sugar, one packet of unflavored gelatin, five tablespoons of milk, and a cup of cold water. In a small saucepan, combine two packets of the unflavored gelatin with one cup of milk. Whisk together over medium heat and continue to whisk until it just begins to steam. Do not let it boil, then set it aside for it to cool. Get a glass container and place butter around it. Whisk together a cup of sugar, 16 ounces of sour cream and a 16 ounce tub of cool whip until well-blended. And warm milk into the mixture during such! Immediately pour it after into a prepared baking dish then smooth the top as evenly as possible. Cover it and cool it! For the chocolate topping… combine five tablespoons of cocoa powder and five tablespoons of sugar, and a packet of unflavored gelatin in a small saucepan. Whisk in one cup of cold water and five tablespoons of milk! Place the bowl over a medium heat and bring it to a boil while mixing it. If the baker stops whisking, the chocolate may lump and the baker may have to start over. The mix should be smooth and well-blended and let it cool for an hour. Then slowly pour the chocolate portion onto the cream base and let it chill for around five hours. SIGNED, Lady Myrilla Petrov István Mátyás Ivanovich, Lord of Andregrad, Heir to the County of Vaska

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]

A leather-bound tome lies unattended. The pages are stark and clean, suggesting a recent publishing, or attempts at preservation. You pick it up, curious at the title- what are Long Pigs? The answer is likely not what you hoped. To Cook a Longpig Authored by Barbog, Grubgoth of the Iron’Uzg Translated by the Orcish Cultural Revival And Purity project (OCRAP) For too long, brothers and sisters of the Uruk-hai have been left in the dark by the master butchers and Grubgoths of Uruk society. Perhaps these were never meant to be left secret, or forgotten by the masses, but as times and traditions change, so too has our knowledge of the past. Whilst many brothers may still seek out and butcher the longpig like in days past, there is a distinct lack of etiquette about it, and the dishes prepared (if they can even be called such) featuring longpig are woefully inadequate at best, and a slap in the face of Glutros at worst. I shall do my part in redeeming my misguided brothers, sisters, and any who fancy a decent meal of the most coveted meat. TO BUTCHER A LONGPIG As we all know, there are many types of longpig in the world. From the gamey, lean cutlets of the Mali, to the chewy gristle notable in Dweddish meat. Each variety of longpig brings unique textures and exotic tastes to any dish, but all maintain similar anatomy- and thus, similar cuts. Below is a detailed sketch, drafted by a close friend and confidant- whom I paid in meals, of course! The following parts have been carefully labelled and separated on the drawing; Head, ears, jowl, snout, neck, blades, shoulders, hock, back-fat, arms, hands, ribs, flank, belly, loin, rump, lower hock, leg, shank, and feet. Please take careful note of abnormal, non-descendent races. As one might expect, the belching Wonk or the limber Hou-Zi will undoubtedly be cut differently, as their anatomy grows further from traditional longpig cuts. The Musin shan’t be more than a snack. TO MAKE A MEAL OF LONGPIG Whilst cooking the meat itself is none too dissimilar from a hock of lamb or pig belly, one must be careful when selecting your sides! Longpig has a very distinct tone, and, due to its exotic nature, should not be wasted on unfitting dishes. My personal recommendations are as follows: HUMAN - As time-tested-and-true as beef or pig itself. While certainly a cut above livestock, if not just for the hunt involved in procuring this meat, I personally feel that you have better options. Truly, Longpig is meant to be a rare delicacy, and the abundance of humans leave this rather paradoxical- and the tastes and textures themselves are certainly nothing to write home about. If you were to create a barbaric or uncultured dish, then human meat suits perfectly. Burgers and bacon, perhaps, but leave serving longpig before a king to the Mali or Kha. ELF - As much as they may protest when alive, when you get down to the fundamentals- the flesh itself- they’re really all quite similar. Indeed, the tender, gamey, supple meat of the Mali are among my favorite dishes. I cannot speak highly enough of the feasts I have turned the odd botanist or researcher into. Perhaps it is their natural femininity, or their inclination to bookish things, but elves have an unrivaled, juicy tenderness. The finest of red wines, and the most expensive, outlandish sides could never be enough to compete with the meat itself- but perhaps they may make it better by comparison. DWARF - As the stout, tough race toils hard in their mines and are born with muscles taut as stone, so too is this reflected in their meat. If you wish to cook evenly and deeply with this longpig (or shall we call them shortpig?) , then a good tenderizer and elbow grease is required. I can assure you, though, that they make a most excellent brisket if you do, and there is no better iteration of pulled longpig meat, than that painstakingly torn from the Dwed. HALFLING - While it wounds me as a friend of the Weefolk to have to record an entry that may be mistaken as encouraging their slaughter, I only do so in the highest regard as an objective chef. They are, as one may expect, quite similar to the flesh of the human that some allege they originate from. They have more ‘earthy’ notes to them, which some have suggested come from the divergence of ancestry. This pairs well with heady beers and hard liquors. Should you come across the meat of the half-men, I can only suggest one thing; avoid the feet. They are tough, covered in calluses many, many layers deep, and unlike shucking a clam, does not reward you with good grub. WONK - Their anatomy is, quite simply, repulsive to most casual consumers. Even the meat itself is slick and slimy, and the only cure is to char it into a brick- a cardinal sin that no true cook should ever commit. You have two options when it comes to the Wonk as longpig. You may either attempt to recreate certain seafood dishes with Wonk meat, leveraging that sliminess as one might the slippery raw squid, or slick watery vegetables. This, in my opinion, is the best choice for most of the Wonk’s body… except for their hock, leg, and shank. These are fatty and have a texture somewhere between soft fish and poultry. Best when sauteed and stewed! Fun fact: Wonk legs do not stiffen up as fast as most animals upon their demise, and may even twitch when heated up in cooking! HOU-ZI - An odd choice- and I say that proceeding the Wonk! Whilst there are similarities between the Hou-Zi, and races such as halflings and humans, they are an entirely different beast- No offense to Hou-Zi intended! Truly, they ought not be hunted for their meat, as it is rather bland and chewy in the most unpalatable way. Instead, the true delicacy of the Hou-Zi is in the mind… And I say that in the most physical sense. Chilled Hou-Zi brains. Do not question it, merely enjoy it. KHA - Whilst Kha are very few and far between these days, I would argue that only makes the already-exotic taste of the meat feel only that much more so! Truly, in days where Kha would roam our borders in droves, were days where the Ilzgûl blessed our civilizations. There is something so… utterly indescribably, in the juices of Kha meat. I cannot stress this enough- this meat NEEDS to be served rare, if not raw. Any dangers of undercooked meat are well worth the suffering when beer-basted Kha precedes it. MUSIN - Musin themselves have little meat, and are best served as a side of their own. However, should you find yourself with many little mouse-meals, you may find that they are best incorporated as half-dish. Meals such as a mushroom-and-musin kebab, or a chunky stew, would be a wonderful use for these little snacks. SEZZIKBEKK - While their bodies are quite unappealing at first glance, they hold much meat in their more ‘avian’ parts- the thighs, breast, and (on some specimens with less-twisted appendages), wing-meat. Whilst these may be used as a replacement for more common fowl, such as chicken or partridge, they truly shine when deep-fried. Indeed, while I find few things more delicious in this world than Krugtucky Fried Chicken, I have found their equal in Fried Sezzikbekk. TO PLATE A LONGPIG This will, of course, vary by the meat itself, and how you cook it. Humans, halflings, dwarves, and the like will be suitable as plain affairs- one would not be remiss to see human sliders on a plain ceramic tray, and for good reason. For more ‘exotic’ meats, then rest assured, I recommend firmly to play this up in their presentation. Sauteed wonk with a smooth Teriyaki sauce, Musin kebabs wrapped in palm leaves with carefully-threaded skewers connecting the cutlets, and Deep-Fried Sezzibekk stacked like a tower, with garlic powder and shredded kaktuz sprinkled from high above. All of these are presentations I have seen with my own eyes, and they never cease to entertain and enthrall even the most well-fed of critics. Go with your intuition here, but I must repeat from earlier; do not waste your longpig. The taking of a life is much more special here- a cow or chicken are penned and dumb, and the act of bringing one to your table is of absolutely no note. The battle that wins you a prime dish-to-be of longpig, however, means that the meat itself deserves a higher level of respect. Perhaps you may attempt to recreate aspects of that very battle in your plating, but at the very least it makes an entertaining story to share. AFTERWORD Whilst my advocacy for the consumption and proper preparation of longpig cannot be understated, I do not intend for this book to inspire my brothers and sisters to become butchers for the sake of sport. It is the very act of a well-fought battle that makes the meat taste that much more succulent, the comedy of serving a belly cut deep by your friend’s arrow, that is to truly ‘make the meal’. To turn them into common chattel is right-out. Livestock has grown complacent, boring, and dare I say, a turn-off to many chefs. Respect the intent behind serving longpig, by not abusing the source the Ilzgûl have so generously provided. They are the sustenance after a battle, not some simpering beast to be penned and bred for grub alone. But, above all else; Cook well, my friends. -Barbog