Gifts of the Waterley

A Land of Scarcity

The Northern Wastes, caught in the throes of enraged magic, is at once both brutally viscious and cautiously sufficient for visiting sentients. The magic of water and fire are the most supportive of life - as though they have not yet quite forgotten the warmth and vibrancy that once dwelt in the abundance provided by the land before the Cataclysm. According to oral traditions such as the Tale of Woe while the other leys, cold, stone and wind are bitter against humans, the firelay and waterlay remember the Izotza people because of their protection of the fire and water gods at the time of the Cataclysm if they are treated with proper reverence and respect.
For those who would visit the barren wastes where magic runs amok, food supplies must be brought from other lands, for there is little to feed sentients in the land itself. The few food sources that do exist are found in the rivers and streams where the Firewater can be found, and this meager supply of sustenance, is known in human legend and by the few guides to this area as the "Gifts of the Waterley".

The Way of the Fireley and Waterley: Customs of Courtesy, and Survival

The customs around the food of in the traditions of the Fireley and Waterley is specific. Before each major portion of preparation, an offering to the magic is required. These take the form of an offering:

1. You must never use magic in the land of the north. It enrages the Leys, and they will not forgive.
2. When beginning a fishing trip - a leaf of something once green and living is cast upon the water's surface
3. When cleaning your catch from the river - the entrails must be returned to the water. Recommend that this be done VERY FAR (at LEAST 1 mile) downstream from your camp, AND STANDING 10 FEET OR MORE FROM THE WATER'S EDGE. The Waterley does not mind and you will live longer.
4. When lighting your cooking/heating fire - offer a drop of blood which must be consumed by the flames. DO NOT TRAVEL WITH ANY WHO WILL NOT GIVE THANKS.
5. Before consuming your meal - Offer at least one audible intelligible sentence addressing the Waterley stating your gratitude for sustenance. DO NOT TRAVEL WITH ANY WHO WILL NOT GIVE THANKS.
6. After consuming your meal - All uneaten food that is not planned to be kept for future consumption must be cast into the fire or the water from which it was taken. See note above about location and standing close to water's edge during this process. All food that is kept MUST be covered tightly, sealed away from the Airley which is angry and jealous and vengeful, and will make the leftover food rotten. If the food is not consumed and goes rotten, it must be burned in the fire or cast into water. DO NOT bury it or leave it on the road behind you. The Waterley is vengeful when her gifts are not treated with respect and will call a predator to hunt you if you scorn her.
7. Before extinguishing the fire at your site, offer a drop of blood to be consumed by the fire before you extinguish it with water.
8. You must never use magic in the land of the north. It enrages the Leys, and they will not forgive.

The following recipe is taken from the wilderness adventure and cookbook entitled "Gifts of the Waterly and Other Tales of Survival in the land of the Izotz-harrak" by Hamerber Dreadlok.

Pan-fried Icy Riverfish w/ Milk Sauce and Cabbagettes

Serves 6

Do not forget to give thanks. The magic is vengeful and does not forgive ingratitude.

Milk Sauce

3 Tablespoons dried minced or 1 Tablespoon dried powdered ring maker bulb

1/4 teaspoon dried sharp bulb powder

1/4 cup strong clear fruit juice

1/4 cup clear sour fruit juice

1/2 cup river water

1/3 tsp dried fragrant tiny leaf

1 dried victory leaf

1.5 cups milkfat* warmed until soft but not melted

ground seasoning stone

ground black hardberry

Combine dried bulbs in a small pot with fruit juice and herbs. Heat gently nestled in slow coals until the liquid is half gone. Pull the pot out of the coals. Off the heat, whisk in milkfat one spoonful at a time, letting the milkfat incorporate fully before adding the next spoonful. Once the sauce is creamy, strain it through an open weave cloth, twisting it to get all the liquid out. Put in a covered bowl or pan to the side of the coals to keep warm until the fish and cabbaggettes are done. Serve over the grilled fish. This recipe makes lots of sauce. It keeps well cooled, but must be warmed slowly when you want to use it next.
*It is important that the milkfat not be either melted or too cold, so put it inside your parka to get it warm - do not leave it there too long or attempt to heat it on the coals. Rendered animal fat can also be used. If using animal fat you must whisk in an egg yolk (1 Tablespoon of yolk) spread out between additions of fat.

Cabbagettes with Pan-Fried Icy Riverfish

2 pounds cabbagettes sliced in quarters

4-6 slices smoked fatty meat (2-3 oz) cut in 1 inch pieces

3 Tablespoons dried minced or 1 Tablespoon dried powdered ring maker bulb

1/4 cup strong clear fruit juice

1/4 cup river water

ground seasoning stone

ground black hardberry

6 6oz pieces (skin on fillets) of river fish

Season the top of the riverfish with ground seasoning stone and black hardberry, then use a ruler and measure it at the thickest point (skin side to fillet surface). Remember this measurement. Place a cast iron fry-pan over medium-hot coals and place fatty meat into the pan. Cook until fat is rendered and pieces are crispy, watching the pan carefully to make sure the meat and fat do not burn (should take 3-5 minutes). Quickly, remove the crispy meat pieces, take several spoons of the fat and spread it generously over skin side of the fish and set the fish aside. Save all but 2 Tablespoons of the fat (leave in pan). Put cabbagettes into the pan with the fat and cook until they turn bright green (about 3 minutes), then add the strong juice, dried ringmaker bulb, river water and seasoning with ground seasoning stone and black hardberry to taste. Move pan to hot coals and boil the liquid off 7-10 minutes, stirring frequently and moving the pan to slower coals when the water gets low to keep everything from burning. Cabbagettes should be tender crisp, but not mushy. Put the cabbagettes into a bowl, sprinkle with crispy meat pieces and cover to keep warm while you cook the fish.
Wipe the pan dry and move to a medium-hot coal area. Let the pan get hot, then put the fish well greased skin side down in the pan. Add extra saved fat if needed. Cover pan with lid, and cook for 8-10 minutes for each inch of depth you measured on your fish. Check the fish at earliest (8 minute) timing for your piece of fish. Press gently on fish surface, If it flakes (separates between natural layers of the flesh) easily, it is done. Use a flat spatula or wide bladed knife to remove the fish from the pan. The skin may be edible depending on the fish the Waterley provides and your skill with managing the coals and the pan.
If you are hiking the next day or recovering from journey, serve with generous portions of root vegetables or boiled grains.

by acsen

Equivalences / Substitutions

1 medium onion or 2 shallots thinly sliced for ring maker bulb quantities

1 minced fresh garlic clove for dried sharp bulb powder

For liquids, 1/4 c = 60ml

White wine for strong clear fruit juice

White wine or rice vinegar, or lemon juice (reduce by 1T) for sour fruit juice

Thyme for fragrant tiny leaf (alt: 2-3 stems fresh)

Bay Leaf for victory leaf

Butter for milkfat (room temp) (340 g)

Salt for ground seasoning stone

Pepper for black hardberry

Brussel sprouts for cabbagettes (1kg)

Bacon, Guanciale, or Pancetta for smoked fatty meat (60-80g)

Sturgeon, Salmon, Trout, Sea Bass, Halibut or Cod for river fish (6 180g pieces)

Alternate Instructions

Butter Sauce

Place all ingredient in pan except butter. Boil until reduced by half. Put aside and let cool for 2 minutes. Strain through fine mesh strainer pressing with back of spoon to remove all the flavorful liquid. Whisk the soft butter by Tablespoons into the strained liquid (if the first spoonful melts and separates STOP, let the liquid cool some, then try again, it should re-emulsify). Keeps well until the rest of the meal is ready in an insulated container (a coffee mug/cup, thermos, or even (heaven forbid) a styrofoam cup). Makes about 2 cups.

Roast Fish & Brussel Sprouts

Heat oven to 400 degrees F (200 deg C). Season and measure fish. Place on oiled sheet pan (or line with foil sprayed with cooking spray).
In pan on stove, saute bacon until crisp (3-5 minutes). Remove the crispy meat pieces, take several spoons of the fat and spread it over skin side of the fish. Saute onions/shallots in 2 Tablespoons residual fat for 5 minutes stirring occasionally until touched with gold. Add brussell sprouts and cook until they turn bright green (about 3 minutes). Add wine, water and season to taste. Sprouts will take 7-10 minutes to cook.
While the sprouts cook, Slide the fish into hot oven and begin timing fish. Depending on the thickness of your fish - it should take 8 -10 minutes per inch of fish. Brussels should be tender, but not mushy. Fish should be moist and flakes should separate when pushed on; flesh should be translucent, but not raw.

by Terry Cassis using Imagine AI