October 2007

Roasted Breast of Tumit with Spicy Bosk Cream, Caramelized Onions, and Roasted Suls

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Quotes from the books:

Tumit - I gathered that the best time to hunt tumits, the large flightless, carnivorous birds of the southern plains, was at hand - Nomads of Gor, p 331(Region: Southern Plains)

Onions - I have peas and turnips, garlic and onions in my hut. - Outlaw of Gor, p 29

Sul - The sul is a large, thick-skinned, yellow-fleshed, root vegetable. It is very common on this world. There are a thousand ways in which it is prepared. It is fed even to slaves. I had had some at the house; narrow, cooked slices, smeared with butter, sprinkled with salt, fed to me by hand. - Dancer of Gor, p 80
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Place the Tumit breast in a deep roasting pan. Place around it 5 or 6 large suls cut in half and then add 2 mugs of ka la na (cooking grade is fine) to the pan.

In a small bowl add 4 spoons of verr butter, a spoon full of salt and pepper, a spoonful of finely chopped chives, 1 head of finely minced garlic, and 1 small onion also finely minced. Mix the ingredients together with your hands and rub all over the Tumit breast. Place the pan in the oven over medium coals. Watch closely as the meat roasts and baste often with the juices and wine and spices as they simmer in the pan.

While the roast is cooking prepare the bread. Take a medium bowl and rub the inside with a fresh clove of garlic. Next add 3 mugs of sa-tarna flour, a dash of salt and pepper, and mix together well. slowly stir in a mug of fresh bosk milk when the dough begins to form a ball sprinkle a large handful of sa-tarna flour on the counter and begin kneading the dough firmly and smoothly. Kneed until well blended. Brush the inside of the bread pan with melted bosk butter and press the dough into the pan. With a spoon mark the dough in six sections and then place the pan in the bread oven and watch carefully to ensure it doesn’t burn.

Next place a small sauce pan on the range. In the pan melt 2 spoonfuls of bosk butter. Next add to the butter 2 spoonfuls of sa-tarna flour, 1 mug of warm bosk cream, a dash of salt, pepper, and nutmeg, and then 2 large Tahari peppers finely minced. Stir until mixture is well blended. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Then set aside to cool and thicken more.

When the roast is ready carefully remove it from the oven and set it aside to rest. While the meat is soaking up its juices, place a large skillet on the range and add 2 large spoonfuls of the juices from the roast. Remove the roasted suls from the roasting pan and slice them placing them in the pan and add thick slices of crispy onion. When the juices begin to boil sprinkle a thin coat of yellow sugar over the vegetables and spoon liquid over them keeping them moist. When the onions are tender remove them from the range and dish them onto a plate.

Beg permission from your Owner to use a large knife to slice the tumit as an ulo knife will not cut through the thick meat. If permission is granted slice several thick slices of the juicy meat from the breast and place them on the plate next to the vegetables. Spoon a little of the rich juices over the meat and vegetables and garnish the plate with a small cup of the spicy cream sauce, a thick wedge of bread, and Torian olives for color.