December 2007 #2

Roasted Vulo, stuffed with red fruit, cinnamon, tospit, chokecherries, raisins, and dates

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Quotes from the books:

Vulo - She had been carrying a wicker basket containing vulos, a domesticated pigeon raised for eggs and meat - Nomads of Gor, p 1

Red Fruit - This is a fruit similar in flesh and taste to the apple of Earth.

Chokecherry - Crushed fruit, usually chokecherries, is then added to the meat. The whole, then, is mixed with, and fixed by, kailiauk fat, subsequently, usually, being divided into small, flattish, rounded cakes. The fruit sugars make this, in its way, a quick energy food, while the meat, of course, supplies valuable, long lasting stamina protein. - Blood Brothers of Gor, 4:46

Dates - The principal export of the oases are dates and pressed-date bricks. Some of the date palms grow to more than a hundred feet high. It takes ten years before they begin to bear fruit. They will then yield fruit for more than a century. A given tree, annually, yields between one and five Gorean weights of fruit. A weight is some ten stone, or some forty Earth pounds. - Tribesmen of Gor, 2:37

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Clean and prepare 2 large vulos for roasting. Rub the outside of the birds and under the skin liberally with a paste made of verr butter, molasses, and white salt. In a small bowl combine 3 red fruit and 3 tospit diced up small, and1 mug each of chokecherries, raisins, and small dates (cut in half if necessary). Pour a liberal amount of cinnamon and thick molasses over the mixture. Sprinkle a light coating of yellow (the not so sweet) sugar over the mixture and stir well, making sure that the fruit is well coated. Spoon the fruit mixture into the cavity of the birds. Place the birds in a shallow roasting pan and pour 1 mug of water and 1 mug of paga in the pan. Lay three large branches of rosemary over the birds and cover with rence cloth. Place the birds in the oven over low heat and using a deep spoon, spoon the juices from the pan over the birds often, keeping the rence paper and rosemary moist.

While the birds roast… prepare the suls. Clean and slice up 6 large suls. Arrange them in a small baking pan trying not to layer them too thick, you want the heat to be distributed evenly. Crush up 1 mug full of large nuts and sprinkle them over the suls. Drizzle the top with molasses, cinnamon, nutmeg, and a thin coating of white sugar. Place in the oven with the vulos and bake until the suls are tender and the thick sauce bubbles slightly.

When the vulo is done, remove it from the oven and allow it to sit for a few minutes while you prepare the plate. Place 1 large slice of rence bread on the plate. Scoop up a large spoonful of the tender candied suls and place them beside the bread on the plate. After begging permission to use a large knife, carve out the breast of one of the vulos and slice it into thick slices and lay them neatly on the bread. Spoon a large scoop of the fruit stuffing onto the plate drizzling the sweet juices over the meat and letting it soak into the bread.

Garnish the plate with a slice of red fruit, twig of rosemary, and a cinnamon stick for the Free to use in Their blackwine if desired.