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Fine at Home: A Cookery Book
Fine at Home: A Cookery Book is a common Book. It contains a recipe for A Feast for a Tenday.
This book is redolent with the enticing smell of paper and ink.
Properties
Books
Rarity: Common
Weight: 0.5 kg / 1 lb
Price: 14 gp
Where to find
- On a kitchen table in Lady Jannath's Estate X: -250 Y: -50
Text
A Feast for a Tenday
The following recipe requires a day or more to make; inform your servants to cook the sauce the day before, then again for some time on the day on which it is to be consumed. The earth and comforting flavours will thus have time to blend.
INGREDIENTS:
- 2 spoons of oil, olive
- 1 unit of pork ribs or meaty pork neck bones
- 5 cloves garlic, chopped
- 1 large onion, diced
- 1 punnet or mushrooms, sliced
- 1.5 units ground beef
- 1 cup high quality crushed tomatoes
- 4 unit of tomatoes, preserved by canning
- 1 small spoon of sugar
- 2 dried bay leaves
- 1 large pinch dried oregano
- Salt and pepper, to taste
- Crushed red pepper, to taste
- 2 sprigs fresh basil
- 2 sprigs fresh parsley
DIRECTIONS:
Stoke your furn to a high heat. Meanwhile, pat the pork dry, season with salt and pepper, and drizzle with oil. Place into a pan and bake in furn until deep golden brown. Set aside.
Heat remaining olive oil in large, heavy pot. Fry chopped onions and mushrooms over medium heat and season. Do not allow them to brown overmuch. Add crumbled beef and cook until coloured, stirring. Season with salt, pepper, and oregano. Add chopped garlic and cook a very short time, then add tomatoes, salt, sugar, crushed red pepper, and bork, still on the bone. Add bay leaves, basil, parsley, and bring to a low simmer. Simmer as such for the better part of an afternoon - three chimes of the bell will do. Remove the pork to cool, then remove meat from bones and discard any fat or gristle. Shred the meat and return it to the sauce. Taste for further seasoning. When you are satisfied with the flavour, cool thoroughly and place in your cold storage to mature overnight.
Serve the next day with your choice of accoutrement; this chef prefers pasta, plenty of hard, salty cheese, hard-boiled eggs, and a crisp, green salad on the side.