Old Mairn's Propper Marish Meals

Old Mairn is a renowned cook in Grand Marin, she learnt from an early age the value of fine ingredients and combining techniques to create masterful recipes.
Mairn began her career as a serving girl for the Duke of Hemsworth, she took over cook duties when she tasted the soup on its way to the Duke's table and realised the chef couldn't tell his salt from his straffire. From that point on her career went from pillar to post.
Eventually, Mairn tired of cooking for other people's prestige and ventured out on her own. She compiled her recipes into a cookery book and sold enough to retire on the island of Bilney.

Document Structure

Publication Status

Available throughout the Marinian Isles thanks to the invention of the printing press in 1555

Historical Details

Background

The importance of this document is greater than any decree or armistice, it is well known this book has prevented more wars breaking out than any other artefact known to man. "A man never fought with indigestion," as Old Mairn used to say.

Public Reaction

The book was received with joy by every household in the Marinian Isles.

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Old Mairn's Propper Marish Meals

Marinian Fisherman's Pie

Serves 12
Ingredients
For the filling: 4 filleted and boned cod, diced 4 filleted and boned hake, diced 2 filleted and boned salmon, sliced 2 whole sapphire-wraifin, boned 4 cups of peas (if you can't get fresh, dried should suffice) 2 sliced leeks 400g of extra-mature Sumshire cheese, grated 800ml of cows milk

For the crust: 1kg of New Aevenshire potatos 2 tbl spoons of Bakra'a pepper 2 tbl spoons of Pherfemzalea samphire, finely chopped 200ml of cows milk 200ml of butter 200g of extra-mature Sumshire cheese, grated
Instructions
Place the cod, hake and salmon into a large cauldron with the milk and bring to a slow, rolling boil.
While the fish broils peel and chop the potatos and place in a pan of boiling water, add some salt if the Cornies have stopped the embargo. Take the sapphire-wraifin and make sure the scales and bones have been removed, before spitting them on skewers and placing over a spit.
Add the peas and leeks to the fish, the milk should be reducing steadily now. Slowly stir in the sumshire one handful at a time and the sauce should gradually thicken up. When all the sumshire has melted into the sauce, pour the contents into a large, flat tray and place in the oven to keep warm (you don't want to be causing an outbreak of slopshella).
When the potatos are soft enough for a knife to easily pass through, drain the water and add the butter and milk. Mash the potatos until they are a creamy consistency, it may help to visualise the first chef you ever worked for, or perhaps a husband. When creamed, spoon in the pepper and samphire and give a final stir.
The two wraifins are then laid lengthways into the fish already in the tray. Spread the mashed potato across the top to form a crust and add the remaining grated cheese.
Bake for another half-hour, then the dish is ready to serve. It should have the mouths of beggars and kings drouling.

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Type

Guide, How-to

Medium

Paper

Authoring Date

1587

Location

The Marinian Isles