Lobscouse

"Forever Stew"

Lobscouse is a traveller's friend, being a big pot of stew that is constantly refreshed with new ingredients. These stewpots are generally hung in fireplaces located at inns and taverns throughout the roads and byways of Pax, added to by travellers and innkeepers as the days and nights go on. It is refreshed with water, various vegetables, and salted meats each day. There are many variation on it, as it is entirely dependant on local ingredients, but it seems celery root, onion, pepper seeds and ginger are common, at least amongst the hoteliers of pax.

Mechanics & Inner Workings

The pot will be put on the fire when the Inn opens, and added to every day from then on. Usually, the innkeepers keep the stew stocked up with spices and some kind of meat, be it mutton, or chicken, or lamb, or all of the above; while travellers and tavern goers will bring vegetables to thicken it up and add substance to it. Potatoes are a common additive, as are carrots and onions. Black peppercorns are prized for lobscouse.

History

The tradition of Lobscouse carries back generations.

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Significance

Lobscouse is the staple foodstuff for travellers throughout Pax, and is one of the reasons travel throughout the Unified Kingdoms of Craysilt has become so prevalent. It is much easier to walk all day if one is aware there is food and a bed waiting for them at the end of their journey.

Item type

Consumable, Food / Drink

Rarity

Lobscouse is very common in Pax, being the "travellers stew", or "forever stew" of legends and lore.

Raw materials & Components

Lobscouse 2 big slices of salt or corned meat, in this case, mutton 2 rashers of salt pork 2 medium onions, chopped rough A tablesppon of cracked black peppercorns Some rough chopped ginger root Some rough chopped celery Chopped Carrots Directions Soak the meat to draw off some of the salt. Fry the salt pork in a large pot to render the fat, and add the sliced onion. Fry until they are fragrant and lightly browned. Drain the salted meat, chop into bite sized pieces, and add it to the pot, along with the potatoes and vegetables. Stir in the spices. Bring to a simmer, then cover and cook for six hours. Serve with hard biscuits.