"All hobbits, of course, can cook, for they begin to learn the art before their letters (which many never reach)..."LOTR,TT, IV,iv
MORDOR AND SUCH
BE WARNED! Some of these recipes are quite...distasteful.Some may even be inedible.Check the required ingredients carefully to avoid cannibalism and/or breach of your country's laws.
1 Hobbit
A lot of water
Some salt
A lot of chilli (to spice it up, hobbits don't taste very much )
Some other meat (chicken, cow, horse, men, elves - anything will do )
"I can eat loads of this stuff. It's really good! "
1 cup all purpose flour
1 Tsp. Salt
1 Tsp. Pepper
1 Lbs. Cubed beef
1 cup dry sherry
1/3 cup Dijon mustard
1 cup packed lite brown sugar
1 cup molasses
2 Tbs. Worcestershire sauce
6 cloves of Garlic, sliced
1 Tsp. Dried Italian seasoning
2 Tbs. Of veg. Oil
1 cups baby carrots
2 Lbs. Red new potatoes, quartered
1 pkg. (10 oz) fresh mushrooms quartered
1 pkg. (10 oz) frozen creamed pearl onions
2 Tbs. cold water
1. Heat oven to 350. In plastic bag shake 2 Tbs. of flour, ¼ tsp of salt and pepper add beef shake to coat.
2. Whisk remaining salt, broth, sherry, mustard, sugar, molasses, Worcestershire, garlic and seasoning in bowl.
3. Heat oil in large deep ovenproof pot over high heat. Brown beef about 3 minutes. Stir in carrots; cook 4 minutes. Add potatoes, mushrooms, and onions and beef broth mixture.
4. Bake, covered in 350 oven 1 hour, stirring occasionally. Uncover; bake 20 minutes. Meanwhile, whisk remaining 2 Tbs. flour and water in small bowl. Stir into mixture. Bake, uncovered, 10 minutes, to thicken.
First, kill the biggest meatiest warg that is attacking you. This will usually be the leader of the pack and the rest will back off. Then have this on hand:
8 to 12 pieces of good hardwood kindling
6 slender green onions
1 tablespoon vegetable oil
2 teaspoon crumbled sage
Salt and pepper
In a cooking pit, prepare a hardwood fire.
Using a knife-sharpening steel or long narrow-bladed knife, make six holes, about one inch apart, horizontally through the skinned warg roast.
Push a green onion into each hole.
Rub warg with oil and seasonings.
When flames have died down and coals are red-hot, spread them out into a bed two to three inches wider than the roast.
Place warg directly on hot embers and cook for about ten minutes per pound for very rare, or fifteen minutes per pound for medium-rare. Do not cook more than 20 minutes or it will be as tough as the hardwood you burned.
Turn with tongs every three to four minutes to char it on all sides.
For a less-charred exterior, place it on a grill above the embers.
Serves four to six people, depending on appetite and size of Warg.
