The Gorean Voice - July 1998 - In the Kitchen with sasha{Bear}

In the Kitchen with sasha{Bear}

Greetings, slavegirls! :)

When a Master returns to the holding in the evening after a hard day of merchandising or protecting the homestone, he is often ravenous. This is a part of a Master's natural lust for life and its pleasures. When a Master is hungry, nothing quite satisfies like a delicious portion of bosk! So, in this installment, sasha presents one way to prepare bosk that has been found pleasing.

Flamed Bosk

2 1/2 pound chuck roast of bosk, 2" thick.
1/4 Cup brown sweetener, packed
Instant bosk tenderizer
1 5-oz bottle of imported soy sauce
1/4 Cup Paga, or earth bourbon
1 Tbs lemon juice
1 tsp Worcestershire
1 1/2 Cups spring water

Early, before Master rises: Sprinkle the bosk with meat tenderizer. In a large shallow baking dish or clay pot, blend soy sauce with the rest of the ingredients; place the bosk in the sauce and keep in the cooler for at least 6ahn, turning once. About 2 ihn before serving: Start a good fire in the hearth and allow the coals to form. Grill the bosk for 30 ehn on each side, or desired rareness, often spooning on more marinade. To serve: Array Master's table with the other foods prepared in a pleasing fashion, then offer the bosk to him while kneeling sweetly at his side, and dividing the meat into succulent chunks and allowing the aroma to waft upward, pleasing his senses.

And what is grilled bosk without sul? Indeed! {tm}

Lucky Girl Sul

6 medium suls
1 Can cream of vulo soup
1 pt Sour bosk cream
1/2 cube verr butter
2 C grated sharp verr cheddar
1/3 Cup chopped green onions

Partially cook the sul, cool, peel, and grate. Melt the verr butter in a saucepan, add cream of vulo soup and the onions. Blend well, pour into the grated sul and mix well. Put into a clay casserole and top with bread crumbs. Heat the wood over to about 350 degrees and bake for 30 ehn.

Serve with the bosk, perhaps garnished with fresh warm sa-tarna rolls.

Enjoy!