I accompanied my wife, the reknowned Earth Priestess of Clearwine, to Bagnot, where we enjoyed the hospitality of one of the finer taverns in that city. As was common in that town, the menu was such that it catered simultaneously to partisans of the king, the general, and the warlord. My Yelmalion friend was annoyed by the amount of bird, but like the rest of us, he greatly enjoyed the beef rolled around apples and herbs. And the tavern even had good wine from Sartar!
Beef with fresh herbs and apple, before rolled and placed in the pot.A closer look at the rolled beef and apples. With good Sartarite wine to wash it down – although I suspect the wine was war booty from 1613.Chicken with a blackberry and spring onion sauce. Called Red Chicken by the Lunars, Royal Chicken by the Old Tarshites.Sweet eggs, a local Orlanthi speciality. My Yelmalion friend was particularly annoyed with this, although my wife and I thought it superb.The cooked beef rolled around apples and herbs. Excellent! I hear at Queens Post there is a horse version I really must try.Photos by Claudia Loroff
I didn’t get a chance to try the cornbread, but I was assured that Furthest has far better cornbread than Bagnot.
I understand there is particularly good beer in Dunstop – they grow much barley once you get further away from Wintertop. However, I did not trust the wheat beer of Bagnot and kept to the Sartarite wine. I needed to travel in the morning and so avoided the mead!
And their barleywine is awesome as well!
Are the sweet eggs actually sweetened like a dessert? Claudia Loroff – No, Eggs, a mix out of fish sauce, vinegar, egg yolk and honey. Found it in a Roman receipt book and made a variation of it. It’s supposed to be an appetizer.
