Relereny's Collection of Crunchy Crumbly Delights

This collection of recipes was gathered by the halfling Relereny. The collection is primarily one of Arterial cuisine. The first edition of this collection was published about four centuries ago, bound in brown leather and kept in the Eisseldon Manor in Pwyllfflint.

Recipes

Barabrith: A sweet fruit bread often eaten with strong, bitter tea in the afternoon. Barabrith is made with butter and freshly ground sweet and aromatic spices, such as cinnamon, mint, and nutmeg. Fruit commonly used in the dish includes raisins, citrus peel, sultanas and dried berries.
Cawl: Prominent in Arterial cuisine, cawl is a stew made from meat broth, traditionally bacon, and loaded with vegetables. The dish is slowcooked over the course of six or so hours, and the fat gathers up the top. This fat is scooped from the top and served alongside the stew or as a separate meal.
Cockle: Cockles are oysters boiled in a heavily flavoured broth. There is no standard recipe for this broth, but is usually very saline and alcoholic.
Felgert: Meatballs made of ground, spiced offal, usually of meat.
Crempog: Thick pancakes served with oatmeal, pwyllphilly and berry jam.
Laver: Laver is slowcooked seaweed that dissolves into a pure. This mixture is mixed with oatmeal to make laverbread,or used in briny sauces.
Endelmeat: A 'sausage' made of rolled cheese, leek, potato, carrot, cabbage, tomato and other vegetables coated in breadcrumb and roasted.
Potato Cakes: Side dishes, these little cakes of potato are browned on each side and flavoured to taste.
Pwyllphilly: A very soft, mild cheese that is used as a spread and snack. Due to the neutrality of its flavour, it is sometimes sweetened and used in cakes.
Shepherd's Pie: Mince and gravy in a pot covered with a 'pastry' of mashed potatoes with peas and cheese atop the pastry.