General:Hound Sticks
| Book Information | |||
|---|---|---|---|
| Source: | AFFresh | ||
| Writer(s): | Douglas Goodall | ||
| Publication Date: | 1 June 2023 | ||
| Up | Recipes from Vvardenfell | ||
| Prev. | Hero's Feast | Next | Kagouti Steak |
This isn't the simplest recipe, so I will write this such that an outlander can understand how to make it. You will first need to gather a dozen or more long, thin sticks. They need to be thinner than a finger, but thicker than a large needle or they will break and this will not work.
You will need to make a fire between two large rocks or stacks of bricks such that you can place the sticks well over the fire, at least three hands high, between these rocks.
Read the first lines again and again until you're certain you understand.
Cut some hound meat into chunks. They have to be a good bit wider than the sticks or this won't work, but not so large you can't push the stick through. But I'm getting ahead of myself. This is hard to explain to an outlander.
You then press the hound meat onto the sticks and push the stick all the way through the hound meat. Okay?
Now if you want to do this right, you need to alternate chunks of hound meat with chunks of other stuff. The chunks should all be about the same size so they don't fall off the sticks or bend the sticks because they're too heavy or too large to push the stick through.
Okay? Re-read the recipe up to this point a few times to make sure you understand what you need to do before you start.
Some things that work well are chunks of hackle-lo, ash yams -- no nevermind that, you'd have to cook the yams first or they'll be too hard and that's too difficult for an outlander. Chunks of russula are good, shalk legs, netch suckers, anything you think would taste good with the hound meat. Some people dip the sticks in melted dreugh wax before cooking, but don't do that. We call that an acquired taste. That means it tastes bad.
So then you put the sticks over the fire and rotate them one quarter of the way around when the bottom starts darkening. When all four corners are dark, you take the sticks off and you can pull the chunks off the sticks with your teeth.
Make sure you read and understand the whole recipe before starting or you'll waste perfectly good hound meat.
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