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| Steak A thick cut of bosk, pan seared with sliced onions and mushrooms. Served with two golden-brown, starchy suls, broken open and filled with melted bosk cheese, and mixed vegatables in butter. Fried Vulo Crisp fried and served with mashed root vegatables, carrot, sul and turnip, and buttered maize, crunchy on the cob. Verr Cut in chunks and threaded on a metal rod, with slices of peppers and larma, and roasted. Served over savory rice and peas along with a kort with melted cheese and nutmeg. Tarsk Pit roasted on an iron spit, crunchy skin over savory moist meat, stuffed with onions and other root vegatables. Served with stuffed mushrooms. *** The Bowl *** A Gorean Tavern Specialty A large wooden bowl, filled with chunks of assorted meats and cooked vegatables. To be eaten with your fingers. Stew Thick and hearty, meats simmered with root vegatables and butter. Sullage Soup made with suls, tur-pah and kes. |
| Sa~Tassna Interestingly enough, the word for meat is Sa-Tassna, which means Life-Mother. Incidentally, when one speaks of food in general, one always speaks of Sa-Tassna. Tarnsman - 42 |
| Sa~Tarna Economically, the base of the Gorean life was the free peasant, which was perhaps the lowest but undoubtedly the most fundamental caste, and the staple crop was a yellow grain called Sa-Tarna, or Life-Daughter. Tarnsman - 43 All meals are served with yellow Gorean bread, baked in the shape of round, flat loaves, fresh and hot. |
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