Sargeroth Cuisine

Sargeroth cuisine has obviously evolved over the eras and not much is known about the earliest cuisines. However, there are many traditional foods which have survived the many years due to their simplicity and popularity. These old recipes have been overshadowed by newer dishes though as new ingredients became available and cooks became more and more tenacious in their endeavors to fulfill the discriminating palettes of their employers.

Sargerithian "Porrige"
A favorite for those with few teeth and/or schmeckles. It consists primarily of wheat seeds, pounded to dust and reconstituted in a mixture based of water. The mix consists, again, primarily of water, but mixed with fat or butter and a mix of seasoning. It can be prepared both sweet or savory, making it ubiquitous at inns and taverns. Enough ground wheat must be used to get the porrige into a thick paste but not too thick. 1 horn of water and 2 handfuls of wheat dust should bring the proper consistency.

Peeled Steak
The Kessels' cornering of the beef market led to many interesting culinary experiments. The most long-lived creation, a delicacy of the upper crust, is a steak, prepared in such a way that few are known for upholding the high standard.

One steak, no less that half a cubit (1.5 feet) preferably cut from the flank of the animal. The cut must be as thick as your wrist, thicker is fine. The cut must be first set in a briny marinade of spices for half a day. Then rock must be prepared.

A large flat rock must be put upon a very hot fire, hot enough to cause water to scream on its surface. Then, 4 pads of Kessel heavy butter is spread upon the rock, fully coating it. Make sure to not lose one drop over the edges. Finally, the steak is laid upon the rock to set on each side (reapplying butter as necessary) for 4 Minutes. You know that the steak is done when the outside skin is black and charred.

Now prepare the Craftsman axe. Making sure to sharpen both sides evenly.