Cooking

Cooking works similarly to crafting, except it can only be used in certain channels (check the hints below). It is used to turn raw meat edible and to combine various ingredients into complex food items.

r!cook

• Minimum Stamina: 30%

• Command Cooldown: 30min

When the cook command is used, it will automatically check if you have the ingredients required for any food item. If so, you will be presented with a dropdown menu where you may select the meal you want to make.

Commoner Dishes:

Oven Dishes

Bread

Ingredients:

• 2 Flour

• 1 Beer

• 1 Water

Method:

Add ground grains of wheat or rye and mix with beer barm. Add water and a pinch of salt and kneed for 20 or so minutes until the dough is formed well.

Makes: Two servings

Mylates Tarts

Ingredients:

• 1 Cooked Pork

• 1 Cheese

• 2 Raw Egg

• 2 Almonds

• 2 Flour

• 1 Water

• 1 Butter

Method:

Cut pork into approximately 1 inch pieces. Combine with eggs, cheese, almonds in a large bowl. Mix well and place into bottom crust. Cover with top crust and bake until golden brown. Serve either hot or cold.

Makes: Three servings

Beef Pie

Ingredients:

• 1 Cooked Beef

• 1 Cooked Chicken

• 1 Coriander

• 2 Flour

• 1 Water

• 1 Butter

Method:

To make a beef pie, cut lean beef into small pieces. Overall, it will account for one third and two thirds of meat fat. Add chopped chicken and mix it well. Prepare a crust of flour: burn the flour with hot water. Add the meat and close the crust.

Makes: Three servings

Capon Pie

Ingredients:

• 1 Raw Chicken

• 1 Grapes

• 1 Plums

• 1 Honey

• 1 Coriander

• 1 Rosemary

• 2 Flour

• 1 Water

• 1 Butter

Method:

Mix chicken with dried fruits and herbs, place in pie shell and bake until done.

Makes: Three servings

Salomene

Ingredients:

• 1 Raw Fish

• 1 Bread

• 1 Wine

• 1 Almonds

• 1 Water

• 1 Thyme

• 1 Marjoram

Method:

Rinse salmon pieces, and bake for 20 minutes. Put wine, water, bread chunks, and herbs and bring to a boil. Remove the fish from the baking dish and pan-fry it in almond oil for about 10 minutes. Serve with the wine sauce.

Makes: Two servings

Mushroom Tart

Ingredients:

• 1 Mushrooms

• 1 Cheese

• 1 Garlic

• 1 Honey

• 1 Flour

• 1 Water

• 1 Butter

Method:

Sauté mushrooms in small amount of butter to cook the mushrooms and release their water. Drain and cool. Mix with the garlic and cheese and place into the pie crust and bake until done.

Makes: Four servings

You can only use Oven dishes in places with a communal oven, or a private oven. These include: -Homes that are Enhanced II or above -Workshops -Great Hall -Main Cabinet -Main Hall

Pot and Pan Dishes

Cooked Meat

Ingredients:

• 1 Raw Meat (Any)

Method:

A piece of meat is taken and fried until cooked through. The easiest recipe to make at the moment.

Makes: Three servings

Boiled Egg

Ingredients:

• 4 Raw Egg

• 1 Water

Method:

Place the chicken eggs in boiling water and wait until hard. Remove from water and serve.

Makes: Four servings

Pork Gammon

Ingredients:

• 1 Raw Pork

• 1 Bread

• 2 Raw Egg

• 1 Parsley

• 1 Sage

Method:

Remove skin from pork leg and discard. Place the pork in a large pot and add enough water to cover. Bring to a boil and cook for 30 minutes. Put parsley, sage, egg yolks and mix well.

Makes: Two servings

Charlette

Ingredients:

• 1 Raw Pork

• 1 Milk

• 2 Raw Egg

• 1 Ale

• 1 Parsley

• 1 Savory

Method:

Simmer the meat in the milk with the parsley and savory until it has cooked through. In the meantime, beat the eggs with the ale. When the meat has cooked completely bring the milk to a boil and throw in the egg and ale mixture. Stir constantly to prevent burning and sticking. After a minute you will see the milk and eggs beginning to form curds. Continue to stir for about five more minutes and remove from heat. Let sit for five more minutes.

Line a sieve with cheesecloth and pour the meat and egg mixture into it. Fold the cheesecloth over and weight with a plate. Continue to press the mixture and strain out the whey, just like you would do if you were making cheese. Remove from the sieve and place on a tray and allow to cool completely.

Once the charlette is cooled completely, slice it into slices and set the slices in a bowl. Cover with chicken or beef stock that has been brought to a rolling boil, and serve.

Makes: Two servings

Lamb Stew

Ingredients:

• 1 Raw Lamb

• 1 Onions

• 1 Carrots

• 1 Lemons

• 1 Water

• 1 Basil

• 1 Sage

• 1 Mint

Method:

Put the lamb into a large pot along with onions, carrots, and enough water to cover. Bring to a boil, then take off, and let simmer for 30 minutes. Skim off and discard any scum that forms on the surface. Add basil, sage, and mint. Stir well and simmer for another 30 minutes, or until the lamb is tender. Add lemon juice and stir. Remove from heat when as soon as it comes back to a boil.

Makes: Three servings

Cabbage Chowder

Ingredients:

• 1 Cabbage

• 1 Bread

• 1 Carrots

• 1 Onions

• 1 Lemons

• 1 Water

• 1 Thyme

• 1 Parsley

• 1 Chives

Method:

Chop the cabbage, carrots, and onions and place them into a pot of boiling water. Stir well and add lemon juice to the mixture. After a couple of minutes, add thyme, parsley, and chives to the pot and take off the fire to let it cool. Add bread chunks.

Makes: Three servings

Pea Pottage

Ingredients:

• 1 Field Peas

• 1 Bread

• 1 Water

• 1 Sage

• 1 Rosemary

Method:

Put peas into a pot filled with water, enough to cover. Place the pot on coals and bring to a boil, stir well until the peas begin to soften. Sieve the water from the peas and place them into a bowl. Add bread chunks, sage, and rosemary and mash untill puree forms. Serve while hot.

Makes: Two servings

Sallet

Ingredients:

• 1 Cabbage

• 1 Lettuce

• 1 Bread

• 1 Onions

• 1 Carrots

• 1 Butter

• 1 Water

• 1 Mint

• 1 Chives

Method:

Wash greens and set aside. Put onions and carrots into a large pot of boiling water. Allow to cook until onions are tender. Add greens and cook very briefly - just until they are wilted. Drain and add remaining ingredients. Serve hot with bread.

Makes: Four servings

Pickled Vegetables

Ingredients:

• 2 Carrots

• 2 Lettuce

• 1 Vinegar

• 1 Honey

• 1 Caraway

• 1 Anise

• 1 Dill

Method:

Cut vegetable pices into chunks. Place in boiling water and cook until tender. Drain and pack into pots. Mix remaining ingredients and pour over vegetables. Leave for a day and serve.

Makes: Four servings

Rique-Manger

Ingredients:

• 1 Apples

• 2 Raw Egg

• 1 Honey

• 1 Butter

• 1 Anise

• 1 Parsley

Method:

Peel, core, and slice apples, and boil them in water until just tender. Drain off the water and then fry them in butter. Remove from pan and set aside. Beat eggs and fry, adding apples back to the pan just before they're finished. Sprinkle with fherbs. Serve hot.

Makes: Four servings

Bolas

Ingredients:

• 1 Plums

• 1 Pears

• 1 Wine

• 1 Honey

• 1 Flour

• 1 Water

• 1 Anise

• 1 Mint

Method:

Clean and wash your plums and cut into chunks and place in a pot, along with wine, honey, anise, and mint. Allow to cook until the fruit has softened into a pulp. Poach your pears in a second pot. When the plums have softened, take them out and mash until smooth. Strain the pulp through a cheesecloth into the pot you cooked them in and take the pot off the coals. Add flour and cook until it has thickened, add more flour if you prefer a thicker sauce. Take out, combine, and serve hot.

Makes: Four servings

Stuffed Eggs

Ingredients:

• 6 Boiled Egg

• 1 Cheese

• 1 Honey

• 1 Marjoram

• 1 Parsley

Method:

Peel hard boiled eggs and cut in half. Take out the yolkes and mix with raw eggs, cheese, marjoram, parsley, and honey. Place yolk mixture back into egg whites after frying it, and serve hot.

Makes: Six servings

Chicken Gravé

Ingredients:

• 1 Cooked Chicken

• 1 Cooked Pork

• 1 Wine

• 1 Honey

• 1 Water

• 1 Rosemary

• 1 Sage

• 1 Parsley

Method:

Place all ingredients in a large pot. Bring to a boil, then simmer until done - about 20 minutes.

Makes: Three servings

Frumenty

Ingredients:

• 6 Grain

• 1 Water

• 1 Milk

• 1 Honey

• 1 Almonds

Method:

Parboil whole grains of wheat in water, then strain off and boil in milk, sweeten the boiled product with honey. Add ground almonds.

Makes: Four servings

Rose Water

Ingredients:

• 1 Water

• 6 Roses

• 1 Anise

Method:

Remove the rose petals from the rose and place them into a bowl. Cover with water and add ground anise and let it sit in the sun for a couple of hours. Drain, and seperate the petals. Drink from goatskin or tankards.

Makes: Four servings

You can only use Pot and Pan dishes in places where a fire can be started, or a hearth exists. These include: -Any home -Infirmary -Bathhouse -Workshops -Bar -Great Hall -Main Cabinet -Main Hall -Farmlands -Forest

Highborn Dishes:

Oven Dishes

Custarde Tarts

Ingredients:

• 1 Raw Veal

• 2 Plums

• 1 Lemon

• 4 Raw Egg

• 1 Wine

• 1 Parsley

• 1 Sage

• 1 Pepper

• 1 Mace

• 1 Nutmeg

• 1 Saffron

• 1 Salt

• 1 Ginger

• 1 Thyme

• 3 Flour

• 1 Water

• 1 Butter

Method:

Cut veal into thin, bite-sized pieces and place in a pan along with water, wine, parsley, sage, and pepper. Bring to a boil. Then add nutmeg, mace, saffron, and salt and return to boil. Remove from heat and let cool to room temperature. Meanwhile, mix the plums, lemon, and ginger together and allow to marinate. Remove the meat from the broth, place into the unbaked tart crusts and bake. Add the plum mixture to the tarts. Beat the eggs and broth together (strain the broth first if necessary) and pour over tart filling. Bake again until firm - about an hour. Allow to cool and serve at room temperature.

Makes: Six servings

King's Chicken

Ingredients:

• 1 Cooked Chicken

• 6 Raw Egg

• 1 Anise

• 1 Saffron

• 1 Salt

• 1 Pepper

• 1 Thyme

• 3 Flour

• 1 Water

• 1 Butter

Method:

If you want to make a chicken dish. These are called king's chickens. Take young grilled chickens, chop them up in little bite-sized pieces. Take fresh eggs, break them, mix them with ground ginger and a little anise, pour this into a solid mortar, which should be hot. Sprinkle the chickens with the same spices you add to the eggs. Put the chickens into a mortar, add saffron, salt to taste, and keep them by the fire. Let them bake at an even temperature with some butter, and serve them whole. They are called king's chicken.

Makes: Four servings

Alows de Beef

Ingredients:

• 2 Raw Beef

• 1 Onions

• 4 Boiled Egg

• 1 Vinegar

• 1 Ginger

• 1 Salt

• 1 Saffron

• 1 Cinnamon

Method:

Slice the steaks vertically across the grain to be about 1/4 inch thick. The final portions should be about the size of the palm of your hand. Mix Parsley, onions, egg yolks, marrow, ginger, saffron and salt together. Put two or three spoonfulls of the mixture on the center of each steak, roll them up, and tie with thin rope. Roast until a nice color. Sprinkle with spices, vinegar, and crumbled egg yolks.

Makes: Five servings

Royal Pheasant

Ingredients:

• 2 Raw Pheasant

• 1 Oranges

• 1 Lemon

• 1 Sugar

Method:

Roast pheasant until done. Simmer orange juice and sugar until the liquid is reduced by half. Cut oranges and lemons into rondels. Pour over cooked turkey and dress with oranges and lemons.

Makes: Three servings

Stuffed Boar with Yellow Sauce

Ingredients:

• 1 Raw Boar

• 4 Raw Egg

• 1 Grapes

• 1 Ginger

• 1 Salt

• 1 Saffron

• 1 Pepper

• 1 Wine

• 1 Vinegar

• 1 Lemon

• 1 Grains of Paradise

Method:

Strain the eggs, discarding any "stringy bits". Add bread chunks and mashed grapes. In a small bowl, mix spices well. Add the spices to the eggs and bread, and mix well. Stuff boar and bake until done. For the sauce: Tear bread into pieces and place in a bowl with wine, vinegar, and lemon juice. Allow to soak, stirring occasionally, until bread turns to mush. Strain through a cheesecloth, pressing well to get as much the liquid as possible out of the bread. Add spices and simmer until thick. Serve warm.

Makes: Six servings

French Pastries with Snowe

Ingredients:

• 2 Flour

• 1 Milk

• 1 Water

• 1 Butter

• 3 Raw Egg

• 1 Salt

• 1 Saffron

• 2 Almonds

• 1 Sugar

Method:

Mix flour, salt, and saffron together in a large bowl. Cut or rub the butter and eggs into the flour mixture until it forms fine crumbs. Add water a little at a time until it just sticks together - too much water will make the dough too soft and sticky. Cover with cloth and allow to rest for 30 minutes. Roll out on a well floured surface. Roll out crust into a long rectangle, as thin as you can. Rub butter over top of the entire pastry. Sprinkle almonds and sugar over the entire thing. Roll up length-wise as tight as you can. Place into a heavily greased baking pan. Bake until outer crust stiffens and turns light-golden brown. Separate egg, discarding yolk. Stir egg white in a large bowl. Add creamed milk, sugar, and rose water. Mix until extra thick. Strain to remove whey if necessary. Serve with pastry.

Makes: Six servings

Plum Tart

Ingredients:

• 1 Plums

• 2 Butter

• 1 Cloves

• 1 Sugar

• 1 Cinnamon

• 1 Ginger

• 3 Flour

• 1 Water

Method:

Mix sugar and spices together. Prepare the bottom crust. Sprinkle with some of the spice mixture. Cut the stones from the plums then lay them into the crust. Sprinkle the rest of the spices and butter on top of the plums. Cover with a top crust. Bake until done.

Makes: Four servings

Pot and Pan Dishes

Cinnamon Soup

Ingredients:

• 2 Cooked Chicken

• 1 Olive oil

• 1 Almonds

• 1 Cinnamon

• 1 Ginger

• 1 Cloves

• 1 Grains of Paradise

• 1 Salt

Method:

Cut chicken into small pieces and sautee in oil until it starts to brown. Add remaining ingredients, bring to a boil, and simmer until thick. Serve hot.

Makes: Five servings

Hare in Cyuey

Ingredients:

• 1 Raw Hare

• 1 Bread

• 1 Olive oil

• 1 Onion

• 1 Wine

• 1 Vinegar

• 1 Cloves

• 1 Cinnamon

• 1 Mace

• 1 Pepper

• 1 Ginger

• 1 Salt

Method:

Heat oil in a pot and add onions and hare. Lower heat and let the meat and onions cook until onions are transparent. Do not brown the meat. Add broth, wine, mace, clove, pepper and cinnamon to the pot and continue cooking until meat is tender. While meat is cooking, mix together bread crumbs and vinegar until it forms a paste. Add the bread to the meat and thicken to your desired taste. Before serving add ginger and taste for salt, add salt if needed.

Makes: Six servings

Venison Steak

Ingredients:

• 2 Raw Venison

• 1 Raw Pork

• 1 Wine

• 1 Water

• 1 Cinnamon

• 1 Ginger

• 1 Salt

• 1 Saffron

Method:

Cut venison and bacon into small pieces. Place into large pot with remaining ingredients. Bring to a boil and simmer for about 20 minutes.

Makes: Eight servings

Pynade

Ingredients:

• 2 Grains

• 1 Milk

• 1 Almonds

• 2 Pine Nuts

• 1 Honey

• 1 Ginger

• 1 Cinnamon

• 1 Grains of Paradise

Method:

Put honey, milk, spices, almonds, grains, and pine nuts into a saucepan and bring to a boil. Keep boiling the mixture until it starts to crack. Pour onto a baking cloth. Allow to cool and then break it into pieces and serve.

Makes: Ten servings

Grape Pudding

Ingredients:

• 1 Grapes

• 1 Bread

• 1 Wine

• 1 Sugar

• 1 Cinnamon

• 1 Ginger

Method:

Wash grapes and pick off stem. Boil in wine and water (use enough water to cover grapes). Boil grapes until they can be easily pressed between two fingers. Strain grapes. Press them and save the liquid it produces (it may be necessary to use a cheese cloth). Return liquid to a small saucepot and add the rest of the wine and spices. Bring to a slow boil then add bread a little bit at a time. Cook until it has thickened to pudding.

Makes: Six servings

Taste de Aviv

Ingredients:

• 1 Pears

• 1 Apples

• 1 Wine

• 1 Vinegar

• 1 Cinnamon

• 1 Ginger

• 1 Sugar

• 1 Saffron

Method:

Gently poach pears and apples until almost tender. While they are poaching bring the wine, sugar, ginger, vinegar, saffron and cinnamon to a boil and cook until mixture has thickened and reduced. When the syrup has thickened add the pears and apples and cook until they become tender and sprinkle with suggar.

Makes: Four servings

Mulled Wine

Ingredients:

• 1 Wine

• 1 Honey

• 1 Grains of Paradise

• 1 Laurel Leaves

• 1 Saffron

• 1 Cloves

• 1 Cinnamon

Method:

Mix the honey with the same amount of wine and bring to boil. Skim and repeat. Add the spices to the mixture while hot and let it steep until cold. Add the rest of the wine and allow to stand overnight. To serve, strain through a fine sieve and serve cold.

Makes: Three servings

While anyone can make any dish, take note of your class and the fact that eating expensive foods if you're a commoner, or eating simple foods too often if you're highborn, can be considered FailRP.

There are ingredients that don't get consumed when you use them in recipes. They are the following:

• Olive oil

• Pepper

• Mace spice

• Nutmeg

• Saffron

• Cinnamon

• Sugar

• Grains of paradise

• Cloves