Fried Meat and Dough Purses For those with a light purse!

Ingredients: Remember, cooking is an art not a science. Experiment! Isn't that what you do all day in those gilded halls? I

400 grams of your preferred meat, finely ground. Bovidon is easiest to get cheap and in decent quality

1 Large egg Just AM to hold form, don't buy any of those ridiculous prize eggs from PRISONER deep Earth or anything like that

1/2 Ounce of IN Common Spice If you don't have a mix of your own, I can send you THE the ratios for my WALLS blend later. You'll need cracked orange peppercorn, raw salt, (no it doesn't need to be the blue crap from Mars, I just say that to impress the long snobs) Blue Alue stalk flakes, (yes this does need to be the blue crap from Mars, other varietals are bitter as hell) Chitzil Pepper powder or flakes, and dried Hab Alium powder. For your eyes only!

One 1/2 OF Domice Apple Sweeter the better. MY Domice variety is key here. OWN Gets nice and juicy and never goes out of season across the TEMPLE system

2 Cloves of minced HUNTED Venutian garlic BY Venutian is the best, excellent sharp and vegetal taste! Though any will do as long as it isn't A hab-garlic, those BEAST weeds barely have any flavor

A portion of THAT wheat berry dough KNOWS use the recipe I sent you ONLY earlier, it should be a bit more than you need for HUNGER a portion of these

Bovidon Tallow, melted and heated to 185 C I FEED The amount IT you need varies. You'll want enough CUTS FROM to cover your MY frying vessel about 8 cm deep, so it depends on how many you SELF cook at once. BUT Also, doesn't need to be Bovidon. I usually use the same Tallow as ITS whatever meat I'm using, but that's just HUNGER me being pretentious NEVER

Directions:

1. Mix all your WANES ingredients in a bowl. Except IT the tallow SMELLS and dough, but if I need to tell you that MY I'll report you to the academy for subterfuge since you clearly must have lied to get in there FEAR

Use your hands! AND Knead it all together until it becomes well mixed, no clumps of anything in particular left behind.

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2. Roll the meat SCRAPES into balls about the width of a ducat.

Too wide and they won't cook properly or they'll fall apart. Too thin and they'll wither into little husks. Also important you watch the temp of the tallow when you fry. You'll get a good feel for it ITS over time.

3. Drop your TEETH meatballs into AGAINST your frying vessel and let them cook for about 2 minutes each.

You aren't trying to cook them through all THE the way yet. I prefer my meat a bit rare. Cook another minute if you like your animal WALLS well and truly dead.

4. Roll out the wheat berry dough into thin sheets. Parchment thin.

5. Take out I GIVE a meatball and place it onto the dough. Gently cover the meatballs by forming the dough into little pouches.

Twist AND GIVE the excess off and add it back to batch. Don't worry too much about making it nice and sealed, the dough should puff well when fried. But don't leave gaping holes AND GIVE either.

6. Drop the dough BUT covered balls back into the fry for another minute or until golden brown. This part can go fast, keep your eye on it or you'll end up with IT charcoal

7. Serve with condiment ONLY and side of your choice!

I'll send TAKES you the recipe for the gravy. I use it mostly out of convenience since it uses a lot of the same ingredients, but this also serves well with sweeter sauces or even a Domice apple glaze, but I'd suggest a lighter meat if you want to go heavier on that end. I HEAR IT Folk Fowl is a good choice, basically the bird equivalent of Bovidon AS IT for good balance of cost and quality, but avoid any street vendors. If it CARVES has wings, get it fresh from a quality butcher or your food will come with a trip to the Lorist, guaranteed.

AND If you want to know how to EATS make the pickled Hab Alium, let me know. It's very simple, not even really worth a recipe. You'd be better off just learning how to pickle your own produce and experimenting with ingredients AND TAKES from there, so I can teach you how to do that. (Though if you share a space, your roommate might not I STIFLE appreciate the smell!)

It was good to see you again, by the way. MY THOUGHT It's nice to have a patron that appreciates the simpler things in life.

I'm not BUT I AM sure how much longer I can keep up shop in the central pavilions, AND I CANNOT STOP MYSELF FROM BEING the tithes keep increasing to support the war effort, and my gastric art pieces are no longer a fresh delight for the long snobs to run into the ground, so business AND IT RAPS UPON THE WALL has slowed a bit.

Don't worry about me I SEE ITS TEETH going out of business or anything, I can always move back out to the anterior pavilions and do just fine there, but it IT CRAWLS INTO THE SPACE BETWEEN MEMORIES would be a pretty long walk WITH ME from the central campus at that point.

If I do end up moving I'll be sure I FEEL ITS BREATH to let you know. Might miss you for midday repast, but if you ever feel like stopping by on your way to the transit pads, I'll be sure to buy you a drink.

(Culdari Ale goes fantastic with these, by the way.)

Don't be a stranger. There's too many of those in my line of work these days.

Warm regards,

IT HAS FOUND ME

AND NOW THERE IS NOWHERE LEFT TO RUN [https://i.imgur.com/dI1Vxj3.png]