NK - 3Kings and such
Nathan W. Jones
njones at ix.netcom.com
Tue Nov 17 22:18:38 PST 1998
Merrik(or Marrik or Marrok, which is it?) wrote:
>Bards don't spoil the fun, going hungry spoils the fun... and with the right
>sauce, you will never know it was a bard.... :)
Okay, Okay...Now it's personal!! Not only have you insulted me as a
bard-type person, but now you've insulted me as a cook!
Properly prepared, a sauce should _enhance_ the flavor of meat.
Meat: Method of preperation
Heavy Fighter Roasted in the shell with an au jous of the drippings.
Tends to be tough and stringy if not slow cooked.
Light fighter Baked in a puff pastry. Goes well with whine...er, wine.
Archer Spit roasted. (tends to be hard to pluck.)
Bard Sliced thin and pan fried. Careful with cooking as the material
is often overdone.
Nobility Minced and done as pate. Very rich, and can be spread thin.
Herald Best in a stew, has a tendency to be tasteless on occasion.
Running and ducking.
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