February 2008

Spitted Bosk, with peas, onions, blackbread, and tastas for dessert

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Quotes from the books:

Bosk - The meat was a steak cut from the loin, a huge shaggy long horned bovine, meat is seared, as thick as the forearm of a Warrior on a small iron grill on a kindling of charcoal cylinders so that the thin margin on the outside was black, crisp and flaky sealed within by the touch of the fire-the blood rich flesh hot and fat with juice - Outlaw of Gor, p 45

Black Bread - The great merchant galleys of Port Kar, and Cos, and Tyros, and other maritime powers, utilized thousands of such miserable wretches, fed on brews of peas and black bread, chained in the rowing holds, under the whips of slave masters, their lives measured by feedings and beatings and the labor of the oar. - Hunters of Gor, p 13

Tastas - soft, rounded, succulent candies, usually covered in a coating of syrup or fudge, rather in the nature of the caramel apple, but much smaller, and, like the caramel apple, mounted on sticks. - Dancer of Gor, page 81
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Begin preparations for this serve half way between the midday meal and the evening meal to give you time for everything. Take a deep roasting pan and fill it with 1 bottle of Ka La Na (cooking quality is fine), 1 spoonful each of yellow and red salt, 3 spoonfuls of minced rosemary, 1 spoonful of minced marjoram, and 1 full head of garlic and 1 small onion both finely chopped and mix well. Place the Bosk meat in the pan and spoon the marinade over the meat. Allow the meat to soak in the liquid for quite a while turning occasionally and basting often to keep it moist.

While the bosk is marinating prepare the black bread. In a large bowl place 1 spoonful each of palm oil and molasses, 1 and a half mugs of sa tarna flour, 1 mug of dark sa tarna flour, 1 spoonful of white salt, 3 spoonfuls of powdered bosk milk, 2 spoonfuls of ground blackwine beans, 2 spoonfuls of cocoa powder, and 1 spoonful of caraway seed. Next slowly begin to add 1 and a half mugs of warm water stirring constantly. Place the dough onto a clean workspace and dust well with sa tarna flour making sure you flour your hands well to absorb the oils on your skin. Use the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough until it becomes smooth and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready. Place the dough in the bread pan and mark it with the back of an ulo knife into 6 sections and then place it into the bread oven to bake.

After placing the bread in the oven take a small pot and fill it with 2 mugs of water, and bring it to a boil. Add 1 mug each of yellow and white sugar and stir well. Simmer until the sugar is melted and then set aside to cool slightly.

Place the bosk on the spit and set it over a medium flame. Do not place it too close to the heat or the outside will burn. Next add the marinade to the warm sugar water mixture and brush this over the bosk often, keeping it moist and dripping over the heat. The sugar will caramelize and sweeten the juicy thick bosk meat. Place the pot of marinade over a low flame as well to cook while using it as a baste.

While the bosk cooks prepare the vegetables. Quickly shell 1 small basket of rip crispy pea pods, carefully checking for signs of rot. Place them in a small and add 1 mug of water. Next cut the bulbs off the small ground onions and add them to the peas and place them over a low heat. Cook until the peas are a vivid green, Be careful not to over cook, you want them to remain crispy and colorful.

Remove the bread from the oven, slice off a premarked section and place it on a large plate. When the bosk is cooked through to the desired temperature slice off several thick slices and place them on the plate, drizzle some of the cooked marinade over the meat for additional flavor. Add a large spoonful of the vegetables to the plate and serve. You can also serve this meal with some molasses, butter or honey to accompany the bread.

Dessert…..
While your Owner is enjoying Their meal beg permission to return to the kitchen to begin a tasty treat for Them. In a large pot over a very low heat add 1 mug of milk and 1 full brick of chocolate chopped into small pieces. Stirring constantly watch closely as the chocolate melts. Once melted slowly add 3 mugs of white sugar stirring constantly until smooth. Stir until the mixture forms a thick ball in the pan. Remove the pot from the heat and using a spoon scoop out a thick chunk and wrap it around the tasta stick. Stand the tasta in the rack and allow a few minutes to cool while you finish the rest. Serve with a smile of love to your Free.