General:Scurryscales
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| Book Information | |||
|---|---|---|---|
| Source: | AFFresh | ||
| Writer(s): | Douglas Goodall | ||
| Publication Date: | 1 June 2023 | ||
| Up | Recipes from Vvardenfell | ||
| Prev. | Two Rat Recipes | Next | Scuttlerice |
Skin five large, fresh slaughterfish. Try to keep large sheets of scales intact. Discard the rest of the fish.
Lay the scales outside to dry on a rack or put them in a warm oven after the fire has been out awhile. Once fully dry, place the scales on a hot pan or rock until they are slightly brown and crispy.
In a pot, mix one scoop of scathecraw pulp, one scoop saltwater, and one scoop scrib jelly. Cook over a fire until boiling. Let it cool.
Serve the crispy scales alongside the scathecraw and jelly mixture. You eat it by dipping the scales into the mix.
Maybe add a pinch of bittergreen over the top.
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