*Sargon Garenth's Rolled Rat & Kobold
Kabobs
Here's a tasty little dish, the first in a series for those of you who wonder
what to do with pesky creatures after you've successfully skinned them.
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Ingredients:
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If you lack the culinary boldness to sample properly prepared rat or kobold,
common beefsteak may be substituted for fillets.
-
1 kobold
-
1 giant rat
-
1 large onion or a dozen miniatures
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2 large tomatoes or a dozen cherries
-
2 large green peppers
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2 large potatoes or a dozen small purple-skinned potatoes
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1 package toothpicks
-
4 skewers (minimum)
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Procedure:
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-
Kill, skin and gut kobold and rat.
-
Fillet both into 4 inch by 6 inch rectangles minimum; the larger thebetter.
Trim fillets until they are 1/4 to 1/2 inch thick.
-
Chop vegetables fine to personal preference. Thin strips also work.
-
Prepare meat to taste.
Suggestions include:
Marinade fillets a few hours in a good wine of your choice
to soften the meat and make it chewable.
Lay fillets flat on a plate.
Mix vegetables in a large bowl.
Place an appropriate amount of mixed vegetables lengthwise in each fillet.
Roll fillet over vegetables until a sort of enchilada or meat roll is formed.
Pinch and secure both ends of each meat roll with toothpicks.
Skewer the meat roll. When done properly, the bulge of vegetables should
be below the skewer when the skewered meat roll is held parallel to the flat
ground. This, along with the toothpicks securing each end, prevents the juices
from leaking out during cooking.
Barbecue skewers parallel to flat ground until done.
Serve and enjoy.
Note:
(*) indicates
that this recipe was found in Kelfour's Edition, the original newsletter
of Kulthea (Elanthia).
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