Halfling Recipes for the Common Kitchen

"I, like most of the stout folk, have a fondness for food and creature comforts. What can possibly be better than sitting around the roaring hearth, with a cup of fine tea, and a flavorful meal? What could ever compare to a joyous dinner conversation with friends over a succulent feast? I say nothing can compare... and so I though I should share with you ten of my easiest to reproduce recipes, so you all can bring the same joy into your home, on nearly any budget." - Elwise Laten, Famed Halfling Chef

Some measurements to keep in mind:

"Pinch" - roughly half a small dip.

"Small Dip" - known in some areas as a Tea-spoon.

"Dip" - also known as a dinner spoon.

"Ounce" or "Oz" - 1/8th of a Cup.

"Cup" - A standard drinking glass

"Pound" - About 16 Oz, should weight about as much as a halfling fist sized stone.

"Small Sandglass" - about 5 minutes on a mechanical clock.

"Large Sandlglass" - about one hour on a mechanical clock.

But always remember that these are guidelines, a staple of Halfling cuisine is that it must be altered to best suit the chef or the guests!

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Halfling Recipes for the Common Kitchen

Recipee One; Traditional Halfling Potatoes and Cheese.

Ingredients - 2 potatoes per expected guest (I've been told by some Dwarven friends that Ash-Yams make a fine substitute), green onions, crisped ham or fatback, Black Isheif (to taste), sea salt, and plenty of fine cheddar and sheep's cheese.

Step One, Place the potatoes either in the coals of a dying fire, or on a metal pan near the flames of a live fire. You want to cook them just long enough for the outer skin to crack in the heat, but not so long as to burn them.

Step Two, Once baked as above reclaim the potatoes using tongs and cut them open like a clam or oyster from one end to another.

Step Three, fill open potato half way with cheddar or any other cheese of your choice, as well as 2 thin slices of Black Isheif (for a peppery taste).

Step Four , garnish heavily with chopped green onion and crisped pork (Ham is traditional, but Fatback can be a refreshing change!).

Step Five , return the potatoes to the same cooking position for around 2 turns of the sandglass, or 10 minutes for those with a mechanized clock.

Finally , remove potatoes from the heat, garnish with salt and further cheese (a creamy sheeps cheese is traditional), and serve!

Recipee Two; Roast Duck and Gravy.

Ingredients - One duck (average size, maybe 3 pounds), two pork sausage, one white onion, two cups flour, four cups water, one cup red wine, one cup rose flour, sea salt, and a pine bough for garnish.

Step One, Place the duck in a large pot, and place the pot in an oven or coals of a hot fire.

Step Two, Add half of the wine and one cup of water to the pot, and let it cook until the duck begins to brown.

Step Three, While the duck cooks (this usually takes 1 turn of a large sandglass), chop the onion and two sausages into small chunks, and add to another pot with the remaining wine, water, flower and rose flour.

Step Four, Add second pot to oven or fire, stirring until the onions brown or the mix becomes a gravy.

Step Five, Once cooked, remove the duck from the fire, and pour gravy over top, then sprinkle salt on top.

Finally, Garnish with Pine bough or needles and serve!

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Type

Guide, How-to

Medium

Vellum / Skin

Authoring Date

227 CE

Location

Hillhive

Authors

• Elwise Laten