General:Recipes from Vvardenfell

Book Information
Writer(s):	Douglas Goodall
Note
This is a compilation of books assembled for easier reading.

Recipes from Vvardenfell

by Various

Local recipes

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This was released as part of the AFFresh mod by Goodall. The recipes are needed for the quest Rithleen's Recipes.

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Ancestor's Rest

Wickwheat flour, water
Dough starter
2 handfuls fresh comberries
1 wedge of hypha facia
1 stalk marshmerrow
1 pinch ash salts
1 pinch grave dust
1 pinch bonemeal

Mix enough wickwheat flour for four loaves and add water until the dough is just slightly sticky. Mix in the dough starter well and divide into four loaves. Bake the loaves and set aside.

Dice the hypha facia and marshmerrow. Add the comberries and crush all together into a paste.

Add the pinches of ash salts, grave dust, and bonemeal and stir.

Cut open each loaf lengthwise and scoop the berry paste into the loaves.

This family recipe is guaranteed to put you to sleep, and you will wake feeling refreshed.

Banor's Recipe

One loud mouth
One fat fist
One annoying outlander
One swift kick

Mix well until gone.

Coda Soup

Coda Soup is whatever you want it to be. The Imperials call it stone soup or something like that. It doesn't mean it has stones in it.

So coda soup doesn't always have coda flowers or coda leaves, but that's how I like to make it.

So I start with ampoule pods. You want to start with them because they have to cook a long time or they're too tough.

No, you start with a pot of boiling water. That should go without saying, but that's what you really start with.

Once the ampoule pods start softening, and it takes a half day or so, and you may need to keep adding water, then you put in some coda leaves. I pick the flowers, too, but I sell those. Mages love 'em for some reason. Soup is soup, but twenty septims is twenty septims.

I like to put in some hound meat, willow anther, coprinus, and trama root. But you can put it whatever you're a fan of, because it's coda soup! Some people like kwama eggs, spore pods, and trama roots. Some people like it with marshmerrow and ash yams, but that's better outside of soup.

So you just let it boil a bit more until everything is cooked to how you like it.

Then you eat it.

Graht-Planked Dreugh

Capture a dreugh, the usual kind. It is important for the meat to be fresh. Keep him in a storage tank or stasis spell as close to the kitchen as possible.

Cut as many planks of grahtwood as you have guests.

Obtain enough daedra hearts and fire salts to serve approximately a quarter portion per guest.

Obtain one kwama egg.

The night before, soak the grahtwood planks in a barrel of water. Put rocks in the barrel to hold them below the water line.

Shortly before the guests arrive, make a large fire and a grill or platform to place the planks. Cut the daedra hearts into very small cubes.

As soon as the guests arrive, remove the planks from the barrel. Whisk the kwama egg and spread a little on each plank.

Kill the dreugh. They decay quickly, so you must work very fast. Slice long, thick slabs from the dreugh's legs and arms and lay them on the planks.

Spread a little more kwama egg on top of each slice of meat and arrange the daedra heart cubes around the slabs. Place the planks on the grill.

Watch the dreugh slabs closely and remove from the fire as soon as they're done.

Sprinkle the fire salts over each one and serve.

Farewell Feast

What is to be done with an old friend, one who carried your belongings when you were tired, warmed you on cold nights, and blocked the dust storms from your face? Why, when your guar grows old or falls ill, it is only right to honor it with a feast.

The Morning Preparation

In the morning, make a large firepit with two spits.
You will need five or more very large pots or watertight baskets.

Gather a few kwama eggs, two whole piles of ash salts, and ten or so bottles of sujama.

Say a prayer to the Dark Warrior and hunt two shalk.

Lead your guar to your village, for as they say, no mer can eat a guar alone.

Say another prayer to the Dark Warrior and slaughter your guar. Wipe the solitary tear from your eye and skin it. Fold the rough skin and put it aside. Butcher the guar as you would a cow, save that it has but two legs. For the evening feast, you will eat the legs, heart, liver, and ribs. For the morning feast you will eat the fatty neck and belly meat with the kidneys and half the brains. So make two piles of meat.

Put each guar leg in a cooking pot with a bottle of sujamma and a handful of ash salts. Use a large dagger or spear to poke the legs very thoroughly to allow the liquor to soak in and make the old guar tender.

Open the shalks and cut up the meat with the heart and liver of the guar. Cut this very fine until it is more like a paste. Break a few kwama eggs and mix them in with a generous handful of ash salts. The mixture should be thick and sticky. Save it for later. Put the ribs in a cooking pot with a bottle of sujama.

Put the neck and belly fat in another cooking pot with sujamma to let it soak all day and night.

While waiting for the meat to become tender, clean the hide and put it in a pot or basket with water and half the brains to start the tanning.

The Evening Feast

Near sunset, the meat should be more edible.

Take the guar legs out of their pots and rub the shalk and organ mixture over both guar legs thoroughly. Rub more ash salt over the top of each leg.

Put one guar leg on each spit. Find some large, flat stones and put them at the edges of the pit.

Light the fire.

Guar needs little spice or flavoring. It is delicious with just salt, and even better with the heart and liver.

When the legs are nearly done, take the ribs out of the pot, spread the egg and salt on them, and place them on the flat rocks near the fire. Stop tending the fire and let it settle to coals.

Take the guar legs down and cut off slices for yourself and your village.

When you have finished two or three slices of leg, check on the ribs. When they are done, eat them.

If you are a lucky hunter and have a husband, love him many times in the evening, for your belly will be full and the feast too noisy to sleep. He will help you forget about your old friend.

The Morning Feast

In the morning, rise and restart the fire. There will usually be enough coals left, but if not, just remake it. When the stones around the fire are hot, cut the kidneys and brains into small pieces and add a little ash salts.

Cut the fatty neck and belly meat into thin strips. Put the strips on the rocks until they are crispy and brown around the edges.

Take the strips off and put the brain and kidney mix on the stones until it is dry and no liquid remains.

Eat and be merry.

Find a new guar.

Girls Daily Meal

Two ash yams
Four stalks of marshmerrow
Two or three ampoule pods
One unit of resin

Feeds four or five.

Boil the ash yams in a pot until hot. Drain and stir until all lumps are gone. Mix in the resin and stir until it melts. Scoop into bowls. Finely chop the marshmerrow and ampoule pods and sprinkle it on top.

This will keep the girls healthy and happy, and it doesn't taste all that bad.

Hackle-lo Salad

You always need the hackle-lo or it's some other salad. But you can add young willow leaves, scathecraw leaves, boiled wickwheat berries, slices of coprinus or russula, or whatever else you want.

I never serve salads with scuttle or shalk resin, but some swear by them.

To bring out the flavor of the hackle-lo, sprinkle some shein onto the salad and mix it well.

Hero's Feast

Cooking should be a bit like magic, shouldn't it? This will give you a little boost, a bit of a pick-me-up. I often make it before taking on any long or difficult task. You will have to trust that this is good and you will need to follow the instructions precisely. The ingredients are a bit unusual, and it will sound like they would not taste well together or might even be poisonous, but it is truly a wonderful meal if prepared correctly.

The Ingredients:
1 handful of hound meat, cut into small cubes
4 standard size strips of scrib jerky
2 ash yams
1 roobrush leaf
6 wickwheat stalks
1 measure of scrib jelly (should weigh between 4 and 5 septims)
1 large kwama egg (do NOT use small eggs for this!)
1/2 measure of shalk resin (should weigh about 3 septims)
1 measure of dreugh wax (should weigh between 10 and 12 septims)
1/4 corkbulb root
2 spoons of moon sugar (should weigh just under 1 septim)
2 guar hides
2 patches of netch leather
1 sliver of sload soap

Start by boiling a large pot of water. Place the netch leather, guar hides, and sliver of sload soap in the water and boil overnight.
Let it cool and remove the netch leather and guar hides from the water.
Put the corkbulb root in the water and bring it back to a boil.
When the corkbulb starts softening, add the hound meat and ash yams.
When the ash yams start softening, add the scrib jerky, roobrush, wickwheat, and shalk resin.
When the corkbulbs and ash ams are fully softened, remove it from the heat and let it cool.
When it is no longer too hot to eat, add the scrib jelly, dreugh wax, and moon sugar and serve.

Enjoy a true hero's feast and the feeling of elation that comes with it!

Hound Sticks

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.

Kagouti Steak

Hunt a kaougti. One is plenty for up to a dozen people. Try to find an adult under three years old. Just try to avoid ones with flaking scales, blotchy scales, or sagging skin.

Gut it and skin it the usual way. What you want for this recipe are the haunches, but the rest of the legs and calves can do if you need a few more steaks. These have the largest sections of meat and are tender in younger animals.

Mix ash salts, or void salts if you can get them, with dried hypha facia and rub it over the strips of meat.

Put the meat on a grill over a low fire. Don't overcook. The outside should be well browned, but the inside should still be pink.

Wrap each steak in scathecraw and serve.

Marshwater

The water in Vvardenfell is often poor tasting, so it is common to just drink mazte, but for those who like water, it is best to flavor it a little.
They say this will also keep you from getting the gripes or rust chancre from the water.
So you grind two handfuls of dry saltrice and put it in a pot. Then you fill the pot about two-thirds of the way with water, cover it with a cloth, and let it set overnight.
Then add a handful of marshmerrow, cover it again, and let it sit all morning.
Then you drain it through the cloth, throw away the leftover saltrice and merrow, and drink it.
It makes the water taste sweet and pleasant, and like they say, you won't get the gripes.

Merrowed Yams

Strip the bark from ten handfuls of merrow stalks and scoop the pulp into a large cooking pot. Add a couple fingers of water and boil until it thickens and begins to darken (half a day). When it darkens, lower fire or raise pot to keep warm.
Strip the skin of one dozen ash yams and cut into fingerwidth rounds. Add to large cooking pot. Cover entirely with water and bring to a boil. Poke yams with a stick to feel how much they give. When they are soft enough you can push the stick all the way through, but still with some resistance, remove the pot from the heat and drain fully.
Add the yams to the merrow syrup and stir until all are well coated. There should be plenty of merrow syrup leftover. Add three splashes of mazte and 2 pinches of salt.
Remove from pot and serve. Scoop a little merrow syrup on the plate or bowl and sprinkle a pinch of ground roobrush berry.

Mudcrab in the Shell

This is a fine recipe to use when you're camping near a lake or the sea, as most of the ingredients are likely nearby, and you won't even need a bowl.

Ideally, you need a strong drink, such as flin, greef, or shein, or sujamma.

Pick some kresh fibers, just a single stalk is enough. They should be common just about everywhere there are crabs. Break the stalk into finger-width chunks.

If you're near the Bitter Coast, pick some russula and cut it into strips or chunks. If you're nearer Azura's Coast, pick enough saltrice for a handful or so.

Make a fire before catching the mudcrab. You want to start cooking the crab when it's fresh.

Then lead a crab near your fire and kill it. With a sharp knife, cut out the crop, gizzard, mouth, and gut.

Immediately place the carcass upside down directly in the flames.

Pour your drink into the shell and add the kresh fibers, russula, or saltrice.

Once the drink starts boiling, the crab is done. Kick it out of the fire and let it cool a bit before eating.

Pucker and Squeak

Beat two small kwama eggs until smooth and put in an open cooking bowl
Stir in a dozen netch suckers
Stir in a dozen scathecraw innards
Stir in two scoops of scrib jelly
Stir in a scoop of scuttle
Stir in a scoop of marshmerrow syrup
Stir in a little water until its not too thick, but not too runny
Place in a hot oven for about a half glass

Cliff Racer Tails

Kill a half dozen cliff racers. Much of their meat is inedible or extremely tough, but their tails are fatty and tolerable.

Gather a dozen trama roots.

Fill a pot with water and start it boiling over a fire. Add the trama root. In shifts, let the water boil a day or more until the trama roots are soft.

Add the cliff racer tails and cook until browned all the way through.

Remove from the fire and let it cool a little.

Remove the roots and tails. Mush one root on each plate and put one tail over the top. Ladle a little of the water over it. Sprinkle some bittergreen so the pilgrims will think the flavor is intentional.

Two Rat Recipes

Crispy Rat, Vivec Style

There are several ways to make rats palatable, but one of the best is simply to cook it at high heat and add some spice. If you're eating rat, you can't spare anything, so there are two recipes here. One for the best, relatively speaking, meat and one to use the leftover rat as stock.

One or two rats, depending on size. Note that there is no way to make a blighted rat palatable. Diseased rats are usually okay. They're all diseased. It is a matter of degree.

A handful of bittergreen petals.
A spoon or two of ash salts.
Saltrice flour.
A large metal pot.
Tongs or a metal strainer or some way to get the meat out of boiling oil. A pair of steel tongs was the secret of my survival in Vivec as a young woman.

Cut the rat leg meat off the bone and into strips. I don't recommend using anything but the larger leg cuts.

First, make a regular fire and hang the pot somewhat high above the fire for a low heat. Put the rest of the rat meat (that is, not the leg meat cut into strips) into the pot.
Let it cook down for a few hours. Much of the fat and oil should come out and make a nice layer of oil in the pot.
Take the meat out of the pot and set it aside.

Make the fire much larger and lower the pot for a very hot fire. Make a plate or shallow bowl of saltrice flour.
Dip the rat meat into the saltrice flour. You might need to add a little water, but the rat is so oily, it should stick by itself. You shouldn't need an egg coat or anything.
When all the strips are coated and the oil is bubbling, dump the strips into the oil.
Leave for one short glass.
Take the strips out.
Let them cool.
Rub the bittergreen and ash salts into them.
Then put them back in for another short glass.

If you want a better meal and can afford it, dump the oil in the pot until there's just a thin coat and cut some strips of hackle-lo, ampoules, and marshmerrow and fry them in the oil until they just start turning brown. This can really help supress the flavor of the rat, but the bittergreen does a decent job on its own.

Rat Soup

Using the same pot, toss out the oil and put the rest of the meat back in.
Add another handful of bittergreen and a couple spoons of ash salts.
Fill the pot with water so that the meat is entirely covered.

At this point, you can make a somewhat palatable soup of the rest of the rat. But to stretch it a bit, add in some ash yams, wickwheat, hackle-lo, or just about anything you can get your hands on.

Scurryscales

Skin five large, fresh slaughterfish. Try to keep large sheets of scales intact. Discard the rest of the fish.
Lay the scales outside to dry on a rack or put them in a warm oven after the fire has been out awhile. Once fully dry, place the scales on a hot pan or rock until they are slightly brown and crispy.
In a pot, mix one scoop of scathecraw pulp, one scoop saltwater, and one scoop scrib jelly. Cook over a fire until boiling. Let it cool.
Serve the crispy scales alongside the scathecraw and jelly mixture. You eat it by dipping the scales into the mix.
Maybe add a pinch of bittergreen over the top.

Scuttlerice

Saltrice and scuttle taste great together and many native recipes use this combination. This is a bit of an Imperial twist on the native recipe.

Boil a pot of water and add about four handfuls of saltrice. Remove from heat and simmer until the water is gone and the rice is soft.

Scoop the rice into a baking container. Chop two or three handfuls of olives and three or four peppers and stir them into the rice.

Add enough scuttle to cover the top and grate enough of a hard cheese (I prefer eidar, but it is your choice!) to cover the top again.

Place it in the oven at medium heat until the scuttle and cheese have fully melted.

Slaughterfish Steak

It is a common belief that slaughterfish are disgusting, poisonous, and should not be eaten. This is broadly true, but there is a way to cook them safely.

First, catch a slaughterfish. This is easy. Just wade out into any large body of water and wait a little while. If you're impatient, maybe prick your finger and wave it in the water.

Then, kill the slaughterfish. Don't fireball it or shock it or anything. Just kill it with a knife or staff.

Gut the fish, make sure you rinse the insides a few times so all the organs and residue are completely gone. Then cut the meat into strips. You can leave the scales on or off, your choice. I like to leave them on.

Then get a scamp skin. This is a bit trickier if you can't summon the little fiends. And if you don't know how to skin a scamp, I'm not going to teach you.

Make a modest fire and use some sticks or rods to suspend the scamp skin over the fire. Pour a little water and shein on the skin. When it starts simmering, add some chokeweed and green lichen, just a couple pinches of each. Then lay the slaughterfish strips directly on the skin. When they turn white on the bottom, flip them over and sprinkle some heather flowers on top, just a handful or so is enough.

When the fish is white all the way through, pull them off, rinse them in shein, and eat them. They will be a little bit slimy, but very salty and no longer poisonous.

You can wash the scamp skin off and re-use it about a dozen times before it loses effectiveness. For safety's sake, I only reuse skins about five or six times.

Sick Soup

This isn't the best tasting soup, but it sure clears your head up when you're sick, and I always miss how my mom used to make it. First you need two pots of boiling water. It's very important to use two pots, and get the water boiling in both before adding anything.
In the first pot add chokeweed and wait until it's soft. It takes a while. In the second pot, add some muck and wait until it all mixes in the water and none of it is separate.
Take both off the heat and let them cool a bit, but when they're still steaming just a little, mix them together and stir really hard. It thickens up for a bit, so you have to stir it real hard and keep stirring. Just keep stirring until it starts to become a liquid again.
Then you mix in some salt and red lichen and stir it again. Now you're done if you need to be done, but to make it easier to eat, you might want to add in some hound meat strips and cook those in the mix and maybe some comberry or trama root for a little different flavor than the muck.
Eat this and you'll be feeling better in no time, I guarantee!

Sweet, Sweet Shalk Stalks

Make sure you are not near any guards and build a fire.
Crush one fifth measure of moon sugar (one measure is as much as makes the usual bottle of skooma), one measure of shalk resin (as much as comes from one shalk), and one handful of wickwheat flour into a delicious paste.
Slice open two or three marshmerrow stalks the long way. Push the paste into the stalks.
Make a fire and lay the stalks over the fire until the stalks are soft and the paste mixes into the stalk.
Eat. Rest a little while. Soon you will feel full and healthy and want to run and run and run.
This is how Ra'niir escaped from the plantation and more than once.

Yam Chips

Skin and slice a half dozen yams as thin as you can.
Cut some hound meat into strips.
Cut some hackle-lo into strips.
Scramble one kwama egg and dip the yam slices and hackle-lo into the egg.
Heat a cooking pan or pot very, very hot.
Lay the slices of yams on the pot until they stop sizzling and curl up.
Then lay the hound meat and hackle-lo slices on the pot until the meat is cooked on the outside and the hackle-lo is soft and clear.
Wait, you have to take the yams out once they curl up. Put them aside for awhile.
When the meat and hackle-lo is done, put the yam slices back in and stir them up.
Then put in a few handfuls of kwama cuttle and wait for it to melt.
Take the pot off the fire and you've got yam chips.
Some people like to season the chips a little with some dried and ground roobrush, bittergreen, scathecraw, or all three.

Yattle

Boil a dozen ash yams in water in a large cooking pot.
When nearly softened, remove and add enough wickwheat to absorb the remaining water and wait for the wickwheat to cook.
Remove from heat.
Add five large scoops of scuttle and stir until melted.
Often served with scrib jerky or strips of well done hound meat.