The Pirate's Guide to Cooking

Historical Details

Background

Roxbert 'Crabby' Nottley was a sailor who was really particular about his food. When he travelled he would sometimes have difficulty finding taverns that served the food he liked because every chef served something different. Finally after years of being unable to easily find his food got tired of different taverns in Sanctuary and other port cities serving different food items. So, he created a list of his favorite dishes and their recipes and passed them around to every chef he encountered.

Public Reaction

Some chefs were insulted by Crabby deeming the food they served ‘unacceptable’. Others merely picked a few dishes to add to their menus. Most, however, ignored Crabby or washed the vellum off to be put towards better uses.

Legacy

Enraged by so many dismissing his idea, Crabby built his own tavern in Sanctuary called Crabby’s Shack that has become one of the more popular places.

Drink

Drink made by local establishments. Have a problem with yours? Take it up with them!

— Crabby

Ale

Grog

Beer

Mead

Food

Food made by me! Something wrong with yours? Come meet me in the kitchen.

— Crabby

Beef and Ale Pie

Steak and ale pie by EAT SMARTER

CRUST INGREDIENTS

• 1 1/2 cups flour
• 4 Tbsp. butter
• 2 egg yolks
• 1/2 tsp. salt
• Pinch saffron
• ~3/8 cup water

FILLING INGREDIENTS

• 1 1/2 lbs. beef shoulder roast, cut into small pieces
• 2 chicken breasts, cut into small pieces
• 1/4 cup butter, cut into small pieces
• Salt to taste
• Pepper to taste
• 1/2 tsp. Cinnamon
• 1/4 tsp. Cloves
• 1 bottle stout beer

DIRECTIONS

• Mix flour, salt, and saffron together in a large bowl.
• Cut or rub the butter and eggs into the flour mixture until it forms fine crumbs.
• Add water a little at a time until it just sticks together.
• Cover with a towel and allow to rest for 30 minutes.
• Roll out on a well-floured surface.
• Cut lean beef into small pieces.
• Overall, it will account for one third and two thirds of meat fat.
• Add chopped chicken and mix it well.
• Add beer to the meat and mix it well.
• Add the meat to the crust and close it.
• Place in oven and cook until top of pie begins to brown
• Serve hot.

Honey Cake

Elizabethan Honeycakes by Chelsea

INGREDIENTS

• 1/2 cups flour
• 3 Tbs. honey
• 2 tsp. sugar
• 3 Tbs. ground almonds
• 1 packet yeast, or 2 1/4 tsp.
• 1/2 pint mead (1 bottle)
• pinch of salt
• honey for soaking, probably around 1/2 cup at least

DIRECTIONS

• Dissolve the yeast in the warmed ale, and leave to froth up.
• Grind the almonds and sugar, then combine with the flour and salt in a large bowl.
• Make a small well in the mixture, and pour in the yeasty ale.
• Add the flour a bit at a time
• Work everything all together until it is a nice smooth, pliable consistency
• Leave in a warm place until it has doubled in size.
• After it has risen, knock it down and knead it for a few minutes before shaping it into around 10 small buns.
• Allow the buns to rise again for at least 15 minutes,
• Bake until buns are just slightly golden.
• Cut a small hole in the tops of the buns, poking well down into the cake, but taking care to not poke all the way through.
• Take a small spoon and carefully fill each hole with honey.

Stuffed hen

kipbbq1 by CHRISTIANNE MUUSERS - COQUINARIA

INGREDIENTS

• 1 large hen
• 2 Tbsp each of hyssop, parsley and sage, without stalks
• 1/2 tsp each of salt, white pepper, black pepper, long pepper, ginger and cinnamon
• 3 hard boiled egg yolks
• 3 Tbsp butter
• ½ pound lean pork
• 2.5 ounce chicken livers
• 2.5 ounce bacon
• 1 Cup Chicken stock

DIRECTIONS

• Combine and grind to a powder the salt, white pepper, black pepper, long pepper, ginger and cinnamon.
• Combine powdered spices with melted butter and the chicken stock.
• Blanch and chop finely the pork.
• Chop the bacon and chicken livers.
• Separate the skin from the hen.
• With clean hands! Rub butter mixed with spices between the chicken and its skin
• Stuff the hen inside and out with hyssop, parsley and sage, blanched and chopped finely, and tender, lean pork meat, bacon, chicken liver, and
• hardboiled egg yolks.
• Add the ground spices.
• Sew the hen closed.
• Roast the hen and serve

Fish Pie

fishpie-feat-07Dec11-053555 by eatout

• Using oily fish, the pie is prepared the same as meat pies minus the ale.
• If oily fish is not available add butter to the fish amd cut into larger pieces then the beef.

Bone Soup

bone broth soup top down view surrounded by vegetables by medicalnewstoday

INGREDIENTS

• 2 lbs bones from a healthy source
• 2 chicken feet (optional)
• 1 gallon water
• 1 onion
• 2 cloves garlic
• 1 TBSP salt (optional)
• 1 tsp peppercorns (optional)

DIRECTIONS

• Place all ingredients in a large pot
• Bring to a boil.
• Reduce to a simmer and cook for 12–24 hours.
• Allow the broth to cool.
• Strain it into a large container and discard the solids.

Salmagundi

salmagundi by Justin Davies

INGREDIENTS

• Any available meat. Turtle meat, chicken, pork, beef, ham, pigeon and fish.
• Spiced wine
• Cabbage
• Anchovies
• Pickled herring
• Mango
• Hard-boiled eggs
• Palm-hearts
• Onions
• Olives
• Grapes
• Garlic
• Chili pepper
• Mustard
• Salt
• Pepper
• Pickled vegetables

DIRECTIONS

• Chop the meat into small chunks
• Marinate with spiced wine and roast.
• Boil and chop the cabbage
• Add chopped anchovies, pickled herring, mango, hard-boiled eggs, palm-hearts, onions, olives and grapes.
• Add the roasted meat to the boiled vegetables, fruits, fish, and eggs.
• Add chopped pickled vegetables and garlic, chili pepper, mustard, salt and pepper.
• Serve in a mound upon a large dish.

Crabby's Stew

2014-03-pg19-e1433443177164 by Marcelle Bienvenu

INGREDIENTS

• 12 large live crabs
• 1/4 cup vegetable oil
• 1/2 cup flour
• 1 chopped onion
• 1/2 cup chopped peppers
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups seafood stock
• 1 pound lump crabmeat, picked free of shells
• 1 pound large fresh shrimp, peeled and deveined

DIRECTIONS

• Cook and clean crabs. Reserve claws for stock.
• In a large heavy pot, combine oil and flour, and heat.
• Stirring slowly, make a dark-brown roux.
• Add onion, and pepper.
• Cook, stirring frequently, until vegetables are soft.
• Add salt, pepper, and seafood stock. Stir to combine.
• Bring mixture to a boil over high heat.
• Reduce heat and add crabs.
• Simmer 20 minutes and add crabmeat and shrimp.
• Cook 10 minutes.
• Serve hot.

Type

Manual, Culinary

Medium

Vellum / Skin

Location

Sanctuary