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GAME OF THRONES #5:The Ghost of Harrenhal ACT 15 Chapter 2-2012
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<blockquote data-quote="TarionzCousin" data-source="post: 5897639" data-attributes="member: 31304"><p>I give you <strong>A Song of Ice and Food</strong>:</p><p>[sblock]<a href="http://www.westeros.org/Citadel/Concordance/Section/2.8./" target="_blank">Link</a>. <ul> <li data-xf-list-type="ul">Summerwine is red, with a sweet and fruity flavor (I: 12, 41)</li> <li data-xf-list-type="ul"> Roasted meats (I: 41)</li> <li data-xf-list-type="ul"> Fresh bread (I: 41)</li> <li data-xf-list-type="ul"> Pewter cups and mugs (I: 41)</li> <li data-xf-list-type="ul"> Honeyed chicken (I: 43)</li> <li data-xf-list-type="ul"> Roasted onions, dripped in gravy (I: 44)</li> <li data-xf-list-type="ul"> Trenchers (I: 44)</li> <li data-xf-list-type="ul"> Spiced wine (I: 46)</li> <li data-xf-list-type="ul"> Beer (I: 74, etc.)</li> <li data-xf-list-type="ul"> Honeyed duck (I: 82)</li> <li data-xf-list-type="ul"> Sausage (I: 84)</li> <li data-xf-list-type="ul"> Pastries (I: 84)</li> <li data-xf-list-type="ul"> Honeyed wine (I: 84)</li> <li data-xf-list-type="ul"> Blackberry preserves (I: 113)</li> <li data-xf-list-type="ul"> Mint tea (I: 113)</li> <li data-xf-list-type="ul"> Soft-boiled eggs (I: 113)</li> <li data-xf-list-type="ul"> Bacon (I: 113)</li> <li data-xf-list-type="ul"> Lemon cakes (I: 119)</li> <li data-xf-list-type="ul"> Crab (I: 171)</li> <li data-xf-list-type="ul"> Pomegranate (I: 172)</li> <li data-xf-list-type="ul"> Sweet pumpkin soup (I: 181)</li> <li data-xf-list-type="ul"> Ribs roasted in a crust of garlic and herbs (I: 181)</li> <li data-xf-list-type="ul"> Suckling pig (I: 208)</li> <li data-xf-list-type="ul"> Pigeon pie (I: 208)</li> <li data-xf-list-type="ul"> Turnips soaked in butter (I: 208)</li> <li data-xf-list-type="ul"> Dates (I: 211)</li> <li data-xf-list-type="ul"> Iced milk sweetened with honey (I: 211)</li> <li data-xf-list-type="ul"> Pork pie (I: 223)</li> <li data-xf-list-type="ul"> Blueberry tarts (I: 225)</li> <li data-xf-list-type="ul"> Blood melons (I: 234)</li> <li data-xf-list-type="ul"> Silver goblets (I: 235)</li> <li data-xf-list-type="ul"> Sweetgrass (I: 250)</li> <li data-xf-list-type="ul"> Strawberries (I: 250)</li> <li data-xf-list-type="ul"> Salads of sweetgrass, spinach, and plums (I: 251)</li> <li data-xf-list-type="ul"> Sweetbreads (I: 251)</li> <li data-xf-list-type="ul"> Trout baked in claw (I: 251)</li> <li data-xf-list-type="ul"> Snails in honey and garlic (I: 251)</li> <li data-xf-list-type="ul"> Thick soup of barley and venison (I: 251)</li> <li data-xf-list-type="ul"> Baked apples fragrant with cinnamon (I: 251)</li> <li data-xf-list-type="ul"> Lemon cakes frosted in sugar (I: 251)</li> <li data-xf-list-type="ul"> Pepper (I: 257)</li> <li data-xf-list-type="ul"> Drinking horns (I: 257, etc.)</li> <li data-xf-list-type="ul"> Dark, strong beer (I: 259)</li> <li data-xf-list-type="ul"> Black bread (I: 261)</li> <li data-xf-list-type="ul"> Boiled goose eggs (I: 261)</li> <li data-xf-list-type="ul"> Oranges (I: 261)</li> <li data-xf-list-type="ul"> Lamprey pie (I: 299)</li> <li data-xf-list-type="ul"> Mead (I: 327)</li> <li data-xf-list-type="ul"> Boiled beans (I: 343)</li> <li data-xf-list-type="ul"> Dish of peas and onions (I: 343)</li> <li data-xf-list-type="ul"> Pitchers of cream (I: 362)</li> <li data-xf-list-type="ul"> Sweet orange-scented wine (I: 362)</li> <li data-xf-list-type="ul"> Sour red wine (I: 371)</li> <li data-xf-list-type="ul"> Rack-of-lamb baked in garlic and herbs, garnished with mint (I: 372)</li> <li data-xf-list-type="ul"> Mashed yellow turnips in butter (I: 372)</li> <li data-xf-list-type="ul"> Salads of spinach, chickpeas, and turnip greens (I: 372)</li> <li data-xf-list-type="ul"> Iced blueberries and sweet cream (I: 372)</li> <li data-xf-list-type="ul"> Strawberry pies (I: 396)</li> <li data-xf-list-type="ul"> Blood oranges (I: 397)</li> <li data-xf-list-type="ul"> Porridge (I: 397)</li> <li data-xf-list-type="ul"> Boar with an apple in its mouth, skin seared crisp (I: 422)</li> <li data-xf-list-type="ul"> Applecakes (I: 430)</li> <li data-xf-list-type="ul"> Blood sausage (I: 431)</li> <li data-xf-list-type="ul"> Sweet Dornish summerwines (I: 492)</li> <li data-xf-list-type="ul"> Dry red wine from the Arbor (I: 492)</li> <li data-xf-list-type="ul"> Garlic sausage (I: 566)</li> <li data-xf-list-type="ul"> Apricot tarts (I: 599)</li> <li data-xf-list-type="ul"> Cherries (I: 602)</li> <li data-xf-list-type="ul"> Buttermilk (I: 623)</li> <li data-xf-list-type="ul"> Sweet biscuits (I: 623)</li> <li data-xf-list-type="ul"> Beef-and-bacon pies (I: 647)</li> <li data-xf-list-type="ul"> Boiled eggs (I: 652)</li> <li data-xf-list-type="ul"> Ham steak (I: 652)</li> <li data-xf-list-type="ul"> Plums (I: 652)</li> <li data-xf-list-type="ul"> Lemon in beer (I: 652)</li> <li data-xf-list-type="ul"> Salted beef (THK: 464)</li> <li data-xf-list-type="ul"> Fried bread (THK: 489)</li> <li data-xf-list-type="ul"> Pease porridge (THK: 504. TSS: 120)</li> <li data-xf-list-type="ul"> Salt fish (II: 9)</li> <li data-xf-list-type="ul"> Fish stew (II: 17)</li> <li data-xf-list-type="ul"> Boar cooked with apples and mushrooms (II: 45)</li> <li data-xf-list-type="ul"> Honeycomb (II: 58)</li> <li data-xf-list-type="ul"> Oxtail soup (II: 90)</li> <li data-xf-list-type="ul"> Summer greens tossed with pecans (II: 90)</li> <li data-xf-list-type="ul"> Red fennel (II: 90)</li> <li data-xf-list-type="ul"> Crumbled cheese (II: 91)</li> <li data-xf-list-type="ul"> Crab pie (II: 91)</li> <li data-xf-list-type="ul"> Spiced squash (II: 91)</li> <li data-xf-list-type="ul"> Quails drowned in butter (II: 91)</li> <li data-xf-list-type="ul"> Wheels of cheese (II: 102)</li> <li data-xf-list-type="ul"> Sweetcorn eaten on the cob (II: 103)</li> <li data-xf-list-type="ul"> Minced lamb with pepper (II: 115)</li> <li data-xf-list-type="ul"> Oatmeal (II: 123)</li> <li data-xf-list-type="ul"> Peppercrab stew (II: 124)</li> <li data-xf-list-type="ul"> Salt cod (II: 124)</li> <li data-xf-list-type="ul"> Capon (II: 183)</li> <li data-xf-list-type="ul"> Brown oatbread (II: 183)</li> <li data-xf-list-type="ul"> Stewed plums (II: 192)</li> <li data-xf-list-type="ul"> Stuffed goose sauced with mulberries (II: 195)</li> <li data-xf-list-type="ul"> Cream stews (II: 195)</li> <li data-xf-list-type="ul"> Potted hare (II: 199)</li> <li data-xf-list-type="ul"> Acorn paste that tastes awful, but can be eaten at need (II: 214)</li> <li data-xf-list-type="ul"> Wine sweetened with honey and fragrant with cinnamon and cloves (II: 238)</li> <li data-xf-list-type="ul"> Auroch joints roasted with leeks (II: 238)</li> <li data-xf-list-type="ul"> Venison pies chunky with carrots, bacon, and mushrooms (II: 238)</li> <li data-xf-list-type="ul"> Mutton chops sauced in honey and cloves (II: 238)</li> <li data-xf-list-type="ul"> Peppered boar (II: 238)</li> <li data-xf-list-type="ul"> Skewers of pigeon and capon (II: 238)</li> <li data-xf-list-type="ul"> Beef-and-barley stew (II: 238)</li> <li data-xf-list-type="ul"> Cold fruit soup (II: 238)</li> <li data-xf-list-type="ul"> Whitefish and winkles, crabs and mussels, clams, herring, salmon, lobster, and lampreys are all eaten (II: 238)</li> <li data-xf-list-type="ul"> Oat biscuits (II: 238)</li> <li data-xf-list-type="ul"> Beets (II: 238)</li> <li data-xf-list-type="ul"> Berry tarts (II: 238)</li> <li data-xf-list-type="ul"> Pears poached in strongwine (II: 238, 255)</li> <li data-xf-list-type="ul"> Wheels of white cheese (II: 238)</li> <li data-xf-list-type="ul"> Chilled autumn ale (II: 238)</li> <li data-xf-list-type="ul"> Goose-in-berries (II: 239)</li> <li data-xf-list-type="ul"> Nettle tea (II: 246)</li> <li data-xf-list-type="ul"> Tiny, savory fish rolled in salt and cooked crisp (II: 255)</li> <li data-xf-list-type="ul"> Capons stuffed with onions and mushrooms (II: 255)</li> <li data-xf-list-type="ul"> Venison stewed with beef and barley (II: 255)</li> <li data-xf-list-type="ul"> Pastries, cream swans, spun-sugar unicorns, spiced honey biscuits, and apple crisps served as desert (II: 255)</li> <li data-xf-list-type="ul"> Dinnerware such as gravy boats exist (II: 256)</li> <li data-xf-list-type="ul"> Leg of lamb, sauced with mint and honey and cloves (II: 270)</li> <li data-xf-list-type="ul"> Onion pie (II: 289)</li> <li data-xf-list-type="ul"> Pigeon pie (II: 325, 576)</li> <li data-xf-list-type="ul"> The extremely poor will eat whatever is necessary to survival - including dead cats (II: 330)</li> <li data-xf-list-type="ul"> Barley stews with bits of carrot and turnip (II: 334)</li> <li data-xf-list-type="ul"> Cinnamon, nutmeg, honey, raisins, nuts, and dried berries are used in hot spiced wine. Some southrons use lemons as well, but some consider this heresy (II: 374)</li> <li data-xf-list-type="ul"> Some men put lemon in their morning beer (II: 374)</li> <li data-xf-list-type="ul"> Ripe blue cheese (II: 404)</li> <li data-xf-list-type="ul"> Oatcakes (II: 405)</li> <li data-xf-list-type="ul"> The Arbor is said to make the finest wines in the world (II: 423)</li> <li data-xf-list-type="ul"> Soups made of roots (II: 458)</li> <li data-xf-list-type="ul"> Roasted rabbit basted with honey (II: 501)</li> <li data-xf-list-type="ul"> An example of a breakfast: porridge, honey, milk, boiled eggs, and crisp fried fish (II: 555)</li> <li data-xf-list-type="ul"> Creamy chestnut soup (II: 565)</li> <li data-xf-list-type="ul"> Greens dressed with apples and pine nuts (II: 565)</li> <li data-xf-list-type="ul"> Honeyed ham (II: 565)</li> <li data-xf-list-type="ul"> Buttered carrots (II: 565)</li> <li data-xf-list-type="ul"> White beans and bacon (II: 565)</li> <li data-xf-list-type="ul"> Roast swan stuffed with mushrooms and oysters (II: 565)</li> <li data-xf-list-type="ul"> Trout wrapped in bacon (II: 572)</li> <li data-xf-list-type="ul"> Salad of turnip greens, red fennel, and sweetgrass (II: 572)</li> <li data-xf-list-type="ul"> A golden vintage of wine from the Arbor, rich and fruity (II: 617)</li> <li data-xf-list-type="ul"> Mutton roasted with leeks and carrots (II: 620)</li> <li data-xf-list-type="ul"> Sweet plum wine (II: 621)</li> <li data-xf-list-type="ul"> Barley bread (II: 655. III: 190. TSS: 116)</li> <li data-xf-list-type="ul"> Peaches in honey (II: 669)</li> <li data-xf-list-type="ul"> Pale amber wine (II: 686)</li> <li data-xf-list-type="ul"> Hardbread (III: 121)</li> <li data-xf-list-type="ul"> Oatcakes (III: 121)</li> <li data-xf-list-type="ul"> Cider (III: 123)</li> <li data-xf-list-type="ul"> Smoked salt fish (III: 125)</li> <li data-xf-list-type="ul"> Molasses (III: 136)</li> <li data-xf-list-type="ul"> A wedding feast of seventy-seven courses (III: 139)</li> <li data-xf-list-type="ul"> A great wedding pie with a hundred live doves baked within to fly out when the crust is broken (III: 139)</li> <li data-xf-list-type="ul"> Squab (III: 145)</li> <li data-xf-list-type="ul"> A fine page's doublet (III: 145)</li> <li data-xf-list-type="ul"> Duck with lemons, which may be a Dornish recipe (III: 148)</li> <li data-xf-list-type="ul"> Fowl are hung outdoors for a few days before cooking (III: 149)</li> <li data-xf-list-type="ul"> Lemons, olives, and pomegranates come chiefly from Dorne (III: 149)</li> <li data-xf-list-type="ul"> Rabbit roasted on a spit (III: 149)</li> <li data-xf-list-type="ul"> Rabbit stewed with ale and onions (III: 149)</li> <li data-xf-list-type="ul"> Honeyed wine (III: 182)</li> <li data-xf-list-type="ul"> Dried apples (III: 190)</li> <li data-xf-list-type="ul"> Boar's ribs (III: 233)</li> <li data-xf-list-type="ul"> Stewed onions (III: 233)</li> <li data-xf-list-type="ul"> Mutton and mushrooms (III: 252)</li> <li data-xf-list-type="ul"> Pease pudding (III: 252)</li> <li data-xf-list-type="ul"> Baked apples with yellow cheese (III: 252)</li> <li data-xf-list-type="ul"> Eels (III: 274)</li> <li data-xf-list-type="ul"> Cakes with pinenuts baked in them (III: 277)</li> <li data-xf-list-type="ul"> Blackberry cakes (III: 277)</li> <li data-xf-list-type="ul"> Broth with chunks of whitefish, carrots, and onion (III: 286)</li> <li data-xf-list-type="ul"> Meat and mash (III: 286)</li> <li data-xf-list-type="ul"> Fish stew (III: 286)</li> <li data-xf-list-type="ul"> Lamprey pie (III: 286)</li> <li data-xf-list-type="ul"> The wine from the Arbor is known as Arbor gold (III: 323)</li> <li data-xf-list-type="ul"> Pork crackling (III: 324)</li> <li data-xf-list-type="ul"> Six coppers for a melon, a silver stag for a bushel of corn, and a gold dragon for a side of beef or six skinny piglets are all shockingly high prices (III: 354)</li> <li data-xf-list-type="ul"> Thick cream of wheat with honey and butter (III: 372)</li> <li data-xf-list-type="ul"> Dried berries (III: 377)</li> <li data-xf-list-type="ul"> Beef-and-bacon pie (III: 404)</li> <li data-xf-list-type="ul"> Hippocras (III: 421)</li> <li data-xf-list-type="ul"> Prunes (III: 422)</li> <li data-xf-list-type="ul"> Dornish tastes in food and wine are markedly different from those of the Seven Kingdoms, preferring hot spicy meals and strong wine without much sweetness (III: 434)</li> <li data-xf-list-type="ul"> Mashed turnips (III: 449)</li> <li data-xf-list-type="ul"> A bowl of venison stewed with onions (III: 530)</li> <li data-xf-list-type="ul"> Sweet cakes (III: 533)</li> <li data-xf-list-type="ul"> Casks of salt pork (III: 568)</li> <li data-xf-list-type="ul"> Casks of pickled pigs' feet (III: 568)</li> <li data-xf-list-type="ul"> Leek soup (III: 574)</li> <li data-xf-list-type="ul"> Salad of green beans, onions, and beets (III: 574)</li> <li data-xf-list-type="ul"> River pike poached in almond milk (III: 574)</li> <li data-xf-list-type="ul"> Jellied calves' brains (III: 575)</li> <li data-xf-list-type="ul"> A leche of string beef (III: 575)</li> <li data-xf-list-type="ul"> Barrels of salt mutton (III: 612)</li> <li data-xf-list-type="ul"> Iced wine (III: 614)</li> <li data-xf-list-type="ul"> Buns with raisins, bits of dried apple, and pine nuts within (III: 614, 615)</li> <li data-xf-list-type="ul"> Mutton cooked in a thick broth of ale and onions (III: 616)</li> <li data-xf-list-type="ul"> Honeycakes baked with blackberries and nuts (III: 661)</li> <li data-xf-list-type="ul"> Gammon steaks (III: 661)</li> <li data-xf-list-type="ul"> Fingerfish crisped in breadcrumbs (III: 661)</li> <li data-xf-list-type="ul"> Autumn pears (III: 661)</li> <li data-xf-list-type="ul"> A Dornish dish of onions, cheese, and chopped eggs cooked with fiery peppers (III: 661)</li> <li data-xf-list-type="ul"> A creamy soup of mushrooms and buttered snails (III: 674)</li> <li data-xf-list-type="ul"> A pastry coffyn filled with pork, pine nuts, and eggs (III: 675)</li> <li data-xf-list-type="ul"> Sweetcorn fritters (III: 676)</li> <li data-xf-list-type="ul"> Oatbread baked with bits of date, apple, and orange (III: 676)</li> <li data-xf-list-type="ul"> Trout cooked in a crust of crushed almonds (III: 676)</li> <li data-xf-list-type="ul"> Roast herons (III: 676)</li> <li data-xf-list-type="ul"> Cheese-and-onion pies (III: 676)</li> <li data-xf-list-type="ul"> Crabs boiled in fiery eastern spices (III: 676)</li> <li data-xf-list-type="ul"> Trenchers filled with chunks of chopped muton stewed in almond milk with carrots, raisins, and onions (III: 676)</li> <li data-xf-list-type="ul"> Fish tarts (III: 676)</li> <li data-xf-list-type="ul"> Honey-ginger partridge (III: 676)</li> <li data-xf-list-type="ul"> Peacocks served in their plumage, roasted whole and stuffed with dates (III: 676)</li> <li data-xf-list-type="ul"> Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (III: 677)</li> <li data-xf-list-type="ul"> Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches (III: 677)</li> <li data-xf-list-type="ul"> Roundels of elk stuffed with ripe blue cheese (III: 678)</li> <li data-xf-list-type="ul"> A leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk (III: 678)</li> <li data-xf-list-type="ul"> Hot, spiced pigeon pie covered with a lemon cream (III: 682)</li> <li data-xf-list-type="ul"> Cups of onion broth (III: 718)</li> <li data-xf-list-type="ul"> Dornish plums so dark as to be almost black (III: 743)</li> <li data-xf-list-type="ul"> Gulls' eggs and seaweed soup are eaten by poorer people in coastal areas (III: 765)</li> <li data-xf-list-type="ul"> Claret (TSS: 92)</li> <li data-xf-list-type="ul"> Blackberries in cream (TSS: 147)</li> <li data-xf-list-type="ul"> Suckling pig in plum sauce, stuffed with chestnuts and white truffles (IV: 7)</li> <li data-xf-list-type="ul"> A Dornish meal of purple olives, with flatbread, cheese, and chickpea paste (IV: 36)</li> <li data-xf-list-type="ul"> Heavy strongwine, apparently favored in Dorne (IV: 36)</li> <li data-xf-list-type="ul"> Gull’s eggs diced with bits of ham and fiery peppers (IV: 37)</li> <li data-xf-list-type="ul"> Water mixed with lemon squeezings (IV: 47)</li> <li data-xf-list-type="ul"> A wayfarer's meal of roast squirrel, acorn paste, and pickles (IV: 62)</li> <li data-xf-list-type="ul"> A cup of goat's milk (IV: 68)</li> <li data-xf-list-type="ul"> Bean-and-bacon soup (IV: 71)</li> <li data-xf-list-type="ul"> Hot crab stew (IV: 136)</li> <li data-xf-list-type="ul"> Mustard from Oldtown in a stone jar (IV: 161)</li> <li data-xf-list-type="ul"> A breakfast of two boiled eggs, a loaf of bread, and a pot of honey (IV: 172)</li> <li data-xf-list-type="ul"> Dornish food is very spicy. One delicacy is grilled snake meat, served with a fiery snake sauce featuring mustard seeds, dragon peppers, and even a drop of snake venom (IV: 186)</li> <li data-xf-list-type="ul"> Salted ham (IV: 200)</li> <li data-xf-list-type="ul"> The crew of a Night's Watch galley might eat oat porridge in the morning, pease porridge in the afternoon, and salt beef, salt cod, and salt mutton washed down with ale in the evening (IV: 219)</li> <li data-xf-list-type="ul"> Unsweetened lemonwater (IV: 300)</li> <li data-xf-list-type="ul"> A Dornish meal of dates, cheese, and olives, with lemonsweet to drink (IV: 303)</li> <li data-xf-list-type="ul"> Sweetwine, which the orphans of the Greenblood drink (IV: 309)</li> <li data-xf-list-type="ul"> Various kinds of sweets: cakes and pies, jams and jellies, and honey on the comb (IV: 333)</li> <li data-xf-list-type="ul"> Sharp white cheese and a smelly blue cheese (IV: 333)</li> <li data-xf-list-type="ul"> Nutmeg is a costly spice (IV: 338)</li> <li data-xf-list-type="ul"> A meal of buttered beets, hot-baked bread, herb-crusted pike, and ribs of wild boar washed down with hippocras (IV: 360)</li> <li data-xf-list-type="ul"> Oranges are rare and costly for the smallfolk (IV: 372)</li> <li data-xf-list-type="ul"> Roast ox, stuffed ducks, and buckets of fresh crabs (IV: 438)</li> <li data-xf-list-type="ul"> River pike baked in a crust of herbs and crushed nuts (IV: 452)</li> <li data-xf-list-type="ul"> Sweet cider (IV: 465)</li> <li data-xf-list-type="ul"> Thick stews of mussels, crabs, and three kinds of fish (IV: 467)</li> <li data-xf-list-type="ul"> Spiced rum from the Summer Isles, rare in Westeros (IV: 520)</li> <li data-xf-list-type="ul"> Boiled beef with horseradish (IV: 530)</li> <li data-xf-list-type="ul"> A breakfast of fried eggs, fried bread, bacon, and blood oranges (IV: 543)</li> <li data-xf-list-type="ul"> Ham studded with cloves and basted with honey and dried cherries (IV: 578)</li> <li data-xf-list-type="ul"> Baked apples with sharp white cheese (IV: 578)</li> <li data-xf-list-type="ul"> A Dornish meal of kid roasted with lemon and honey, and grape leaves stuffed with a mixture of raisins, onions, mushrooms, and fiery dragon peppers (IV: 589)</li> <li data-xf-list-type="ul"> Favorite foods of a Dornish noblewoman might include figs, olives, or peppers stuffed with cheese (IV: 591)</li> <li data-xf-list-type="ul"> A Dornish breakfast of spiced eggs (IV: 591)</li> <li data-xf-list-type="ul"> Berries and cream (IV: 606)</li> <li data-xf-list-type="ul"> A meal of mushroom soup, venison, and cakes (IV: 608)</li> <li data-xf-list-type="ul"> A hot meal of stewed goat and onions (IV: 622)</li> <li data-xf-list-type="ul"> Frogs caught at the Weeping Dock in the Citadel, by a cook's boy (IV: 677)</li> <li data-xf-list-type="ul"> Well-peppered wild boar with onions, mushrooms, and mashed neeps (TMK: 660)</li> </ul><p></p><p> [/sblock]</p></blockquote><p></p>
[QUOTE="TarionzCousin, post: 5897639, member: 31304"] I give you [B]A Song of Ice and Food[/B]: [sblock][URL="http://www.westeros.org/Citadel/Concordance/Section/2.8./"]Link[/URL]. [LIST] [*]Summerwine is red, with a sweet and fruity flavor (I: 12, 41) [*] Roasted meats (I: 41) [*] Fresh bread (I: 41) [*] Pewter cups and mugs (I: 41) [*] Honeyed chicken (I: 43) [*] Roasted onions, dripped in gravy (I: 44) [*] Trenchers (I: 44) [*] Spiced wine (I: 46) [*] Beer (I: 74, etc.) [*] Honeyed duck (I: 82) [*] Sausage (I: 84) [*] Pastries (I: 84) [*] Honeyed wine (I: 84) [*] Blackberry preserves (I: 113) [*] Mint tea (I: 113) [*] Soft-boiled eggs (I: 113) [*] Bacon (I: 113) [*] Lemon cakes (I: 119) [*] Crab (I: 171) [*] Pomegranate (I: 172) [*] Sweet pumpkin soup (I: 181) [*] Ribs roasted in a crust of garlic and herbs (I: 181) [*] Suckling pig (I: 208) [*] Pigeon pie (I: 208) [*] Turnips soaked in butter (I: 208) [*] Dates (I: 211) [*] Iced milk sweetened with honey (I: 211) [*] Pork pie (I: 223) [*] Blueberry tarts (I: 225) [*] Blood melons (I: 234) [*] Silver goblets (I: 235) [*] Sweetgrass (I: 250) [*] Strawberries (I: 250) [*] Salads of sweetgrass, spinach, and plums (I: 251) [*] Sweetbreads (I: 251) [*] Trout baked in claw (I: 251) [*] Snails in honey and garlic (I: 251) [*] Thick soup of barley and venison (I: 251) [*] Baked apples fragrant with cinnamon (I: 251) [*] Lemon cakes frosted in sugar (I: 251) [*] Pepper (I: 257) [*] Drinking horns (I: 257, etc.) [*] Dark, strong beer (I: 259) [*] Black bread (I: 261) [*] Boiled goose eggs (I: 261) [*] Oranges (I: 261) [*] Lamprey pie (I: 299) [*] Mead (I: 327) [*] Boiled beans (I: 343) [*] Dish of peas and onions (I: 343) [*] Pitchers of cream (I: 362) [*] Sweet orange-scented wine (I: 362) [*] Sour red wine (I: 371) [*] Rack-of-lamb baked in garlic and herbs, garnished with mint (I: 372) [*] Mashed yellow turnips in butter (I: 372) [*] Salads of spinach, chickpeas, and turnip greens (I: 372) [*] Iced blueberries and sweet cream (I: 372) [*] Strawberry pies (I: 396) [*] Blood oranges (I: 397) [*] Porridge (I: 397) [*] Boar with an apple in its mouth, skin seared crisp (I: 422) [*] Applecakes (I: 430) [*] Blood sausage (I: 431) [*] Sweet Dornish summerwines (I: 492) [*] Dry red wine from the Arbor (I: 492) [*] Garlic sausage (I: 566) [*] Apricot tarts (I: 599) [*] Cherries (I: 602) [*] Buttermilk (I: 623) [*] Sweet biscuits (I: 623) [*] Beef-and-bacon pies (I: 647) [*] Boiled eggs (I: 652) [*] Ham steak (I: 652) [*] Plums (I: 652) [*] Lemon in beer (I: 652) [*] Salted beef (THK: 464) [*] Fried bread (THK: 489) [*] Pease porridge (THK: 504. TSS: 120) [*] Salt fish (II: 9) [*] Fish stew (II: 17) [*] Boar cooked with apples and mushrooms (II: 45) [*] Honeycomb (II: 58) [*] Oxtail soup (II: 90) [*] Summer greens tossed with pecans (II: 90) [*] Red fennel (II: 90) [*] Crumbled cheese (II: 91) [*] Crab pie (II: 91) [*] Spiced squash (II: 91) [*] Quails drowned in butter (II: 91) [*] Wheels of cheese (II: 102) [*] Sweetcorn eaten on the cob (II: 103) [*] Minced lamb with pepper (II: 115) [*] Oatmeal (II: 123) [*] Peppercrab stew (II: 124) [*] Salt cod (II: 124) [*] Capon (II: 183) [*] Brown oatbread (II: 183) [*] Stewed plums (II: 192) [*] Stuffed goose sauced with mulberries (II: 195) [*] Cream stews (II: 195) [*] Potted hare (II: 199) [*] Acorn paste that tastes awful, but can be eaten at need (II: 214) [*] Wine sweetened with honey and fragrant with cinnamon and cloves (II: 238) [*] Auroch joints roasted with leeks (II: 238) [*] Venison pies chunky with carrots, bacon, and mushrooms (II: 238) [*] Mutton chops sauced in honey and cloves (II: 238) [*] Peppered boar (II: 238) [*] Skewers of pigeon and capon (II: 238) [*] Beef-and-barley stew (II: 238) [*] Cold fruit soup (II: 238) [*] Whitefish and winkles, crabs and mussels, clams, herring, salmon, lobster, and lampreys are all eaten (II: 238) [*] Oat biscuits (II: 238) [*] Beets (II: 238) [*] Berry tarts (II: 238) [*] Pears poached in strongwine (II: 238, 255) [*] Wheels of white cheese (II: 238) [*] Chilled autumn ale (II: 238) [*] Goose-in-berries (II: 239) [*] Nettle tea (II: 246) [*] Tiny, savory fish rolled in salt and cooked crisp (II: 255) [*] Capons stuffed with onions and mushrooms (II: 255) [*] Venison stewed with beef and barley (II: 255) [*] Pastries, cream swans, spun-sugar unicorns, spiced honey biscuits, and apple crisps served as desert (II: 255) [*] Dinnerware such as gravy boats exist (II: 256) [*] Leg of lamb, sauced with mint and honey and cloves (II: 270) [*] Onion pie (II: 289) [*] Pigeon pie (II: 325, 576) [*] The extremely poor will eat whatever is necessary to survival - including dead cats (II: 330) [*] Barley stews with bits of carrot and turnip (II: 334) [*] Cinnamon, nutmeg, honey, raisins, nuts, and dried berries are used in hot spiced wine. Some southrons use lemons as well, but some consider this heresy (II: 374) [*] Some men put lemon in their morning beer (II: 374) [*] Ripe blue cheese (II: 404) [*] Oatcakes (II: 405) [*] The Arbor is said to make the finest wines in the world (II: 423) [*] Soups made of roots (II: 458) [*] Roasted rabbit basted with honey (II: 501) [*] An example of a breakfast: porridge, honey, milk, boiled eggs, and crisp fried fish (II: 555) [*] Creamy chestnut soup (II: 565) [*] Greens dressed with apples and pine nuts (II: 565) [*] Honeyed ham (II: 565) [*] Buttered carrots (II: 565) [*] White beans and bacon (II: 565) [*] Roast swan stuffed with mushrooms and oysters (II: 565) [*] Trout wrapped in bacon (II: 572) [*] Salad of turnip greens, red fennel, and sweetgrass (II: 572) [*] A golden vintage of wine from the Arbor, rich and fruity (II: 617) [*] Mutton roasted with leeks and carrots (II: 620) [*] Sweet plum wine (II: 621) [*] Barley bread (II: 655. III: 190. TSS: 116) [*] Peaches in honey (II: 669) [*] Pale amber wine (II: 686) [*] Hardbread (III: 121) [*] Oatcakes (III: 121) [*] Cider (III: 123) [*] Smoked salt fish (III: 125) [*] Molasses (III: 136) [*] A wedding feast of seventy-seven courses (III: 139) [*] A great wedding pie with a hundred live doves baked within to fly out when the crust is broken (III: 139) [*] Squab (III: 145) [*] A fine page's doublet (III: 145) [*] Duck with lemons, which may be a Dornish recipe (III: 148) [*] Fowl are hung outdoors for a few days before cooking (III: 149) [*] Lemons, olives, and pomegranates come chiefly from Dorne (III: 149) [*] Rabbit roasted on a spit (III: 149) [*] Rabbit stewed with ale and onions (III: 149) [*] Honeyed wine (III: 182) [*] Dried apples (III: 190) [*] Boar's ribs (III: 233) [*] Stewed onions (III: 233) [*] Mutton and mushrooms (III: 252) [*] Pease pudding (III: 252) [*] Baked apples with yellow cheese (III: 252) [*] Eels (III: 274) [*] Cakes with pinenuts baked in them (III: 277) [*] Blackberry cakes (III: 277) [*] Broth with chunks of whitefish, carrots, and onion (III: 286) [*] Meat and mash (III: 286) [*] Fish stew (III: 286) [*] Lamprey pie (III: 286) [*] The wine from the Arbor is known as Arbor gold (III: 323) [*] Pork crackling (III: 324) [*] Six coppers for a melon, a silver stag for a bushel of corn, and a gold dragon for a side of beef or six skinny piglets are all shockingly high prices (III: 354) [*] Thick cream of wheat with honey and butter (III: 372) [*] Dried berries (III: 377) [*] Beef-and-bacon pie (III: 404) [*] Hippocras (III: 421) [*] Prunes (III: 422) [*] Dornish tastes in food and wine are markedly different from those of the Seven Kingdoms, preferring hot spicy meals and strong wine without much sweetness (III: 434) [*] Mashed turnips (III: 449) [*] A bowl of venison stewed with onions (III: 530) [*] Sweet cakes (III: 533) [*] Casks of salt pork (III: 568) [*] Casks of pickled pigs' feet (III: 568) [*] Leek soup (III: 574) [*] Salad of green beans, onions, and beets (III: 574) [*] River pike poached in almond milk (III: 574) [*] Jellied calves' brains (III: 575) [*] A leche of string beef (III: 575) [*] Barrels of salt mutton (III: 612) [*] Iced wine (III: 614) [*] Buns with raisins, bits of dried apple, and pine nuts within (III: 614, 615) [*] Mutton cooked in a thick broth of ale and onions (III: 616) [*] Honeycakes baked with blackberries and nuts (III: 661) [*] Gammon steaks (III: 661) [*] Fingerfish crisped in breadcrumbs (III: 661) [*] Autumn pears (III: 661) [*] A Dornish dish of onions, cheese, and chopped eggs cooked with fiery peppers (III: 661) [*] A creamy soup of mushrooms and buttered snails (III: 674) [*] A pastry coffyn filled with pork, pine nuts, and eggs (III: 675) [*] Sweetcorn fritters (III: 676) [*] Oatbread baked with bits of date, apple, and orange (III: 676) [*] Trout cooked in a crust of crushed almonds (III: 676) [*] Roast herons (III: 676) [*] Cheese-and-onion pies (III: 676) [*] Crabs boiled in fiery eastern spices (III: 676) [*] Trenchers filled with chunks of chopped muton stewed in almond milk with carrots, raisins, and onions (III: 676) [*] Fish tarts (III: 676) [*] Honey-ginger partridge (III: 676) [*] Peacocks served in their plumage, roasted whole and stuffed with dates (III: 676) [*] Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (III: 677) [*] Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches (III: 677) [*] Roundels of elk stuffed with ripe blue cheese (III: 678) [*] A leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk (III: 678) [*] Hot, spiced pigeon pie covered with a lemon cream (III: 682) [*] Cups of onion broth (III: 718) [*] Dornish plums so dark as to be almost black (III: 743) [*] Gulls' eggs and seaweed soup are eaten by poorer people in coastal areas (III: 765) [*] Claret (TSS: 92) [*] Blackberries in cream (TSS: 147) [*] Suckling pig in plum sauce, stuffed with chestnuts and white truffles (IV: 7) [*] A Dornish meal of purple olives, with flatbread, cheese, and chickpea paste (IV: 36) [*] Heavy strongwine, apparently favored in Dorne (IV: 36) [*] Gull’s eggs diced with bits of ham and fiery peppers (IV: 37) [*] Water mixed with lemon squeezings (IV: 47) [*] A wayfarer's meal of roast squirrel, acorn paste, and pickles (IV: 62) [*] A cup of goat's milk (IV: 68) [*] Bean-and-bacon soup (IV: 71) [*] Hot crab stew (IV: 136) [*] Mustard from Oldtown in a stone jar (IV: 161) [*] A breakfast of two boiled eggs, a loaf of bread, and a pot of honey (IV: 172) [*] Dornish food is very spicy. One delicacy is grilled snake meat, served with a fiery snake sauce featuring mustard seeds, dragon peppers, and even a drop of snake venom (IV: 186) [*] Salted ham (IV: 200) [*] The crew of a Night's Watch galley might eat oat porridge in the morning, pease porridge in the afternoon, and salt beef, salt cod, and salt mutton washed down with ale in the evening (IV: 219) [*] Unsweetened lemonwater (IV: 300) [*] A Dornish meal of dates, cheese, and olives, with lemonsweet to drink (IV: 303) [*] Sweetwine, which the orphans of the Greenblood drink (IV: 309) [*] Various kinds of sweets: cakes and pies, jams and jellies, and honey on the comb (IV: 333) [*] Sharp white cheese and a smelly blue cheese (IV: 333) [*] Nutmeg is a costly spice (IV: 338) [*] A meal of buttered beets, hot-baked bread, herb-crusted pike, and ribs of wild boar washed down with hippocras (IV: 360) [*] Oranges are rare and costly for the smallfolk (IV: 372) [*] Roast ox, stuffed ducks, and buckets of fresh crabs (IV: 438) [*] River pike baked in a crust of herbs and crushed nuts (IV: 452) [*] Sweet cider (IV: 465) [*] Thick stews of mussels, crabs, and three kinds of fish (IV: 467) [*] Spiced rum from the Summer Isles, rare in Westeros (IV: 520) [*] Boiled beef with horseradish (IV: 530) [*] A breakfast of fried eggs, fried bread, bacon, and blood oranges (IV: 543) [*] Ham studded with cloves and basted with honey and dried cherries (IV: 578) [*] Baked apples with sharp white cheese (IV: 578) [*] A Dornish meal of kid roasted with lemon and honey, and grape leaves stuffed with a mixture of raisins, onions, mushrooms, and fiery dragon peppers (IV: 589) [*] Favorite foods of a Dornish noblewoman might include figs, olives, or peppers stuffed with cheese (IV: 591) [*] A Dornish breakfast of spiced eggs (IV: 591) [*] Berries and cream (IV: 606) [*] A meal of mushroom soup, venison, and cakes (IV: 608) [*] A hot meal of stewed goat and onions (IV: 622) [*] Frogs caught at the Weeping Dock in the Citadel, by a cook's boy (IV: 677) [*] Well-peppered wild boar with onions, mushrooms, and mashed neeps (TMK: 660) [/LIST] [/sblock] [/QUOTE]
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GAME OF THRONES #5:The Ghost of Harrenhal ACT 15 Chapter 2-2012
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