Höfsauð

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Höfsauð
Noimg.png
Consumables
Appearance Cooked, hairless Sheep’s head.
Difficulty 3/10 (0-Easiest)
Creator Unknown
Class Lower Classes
Ingredients
  • Sheep head
  • Water
  • Meal leftovers (optional)
  • Animal fat (optional)
  • Herbs for seasoning (optional)

Höfsauð is one of the oldest Fridurfolk dishes known to exist and consists of an unseasoned Sheep head, often served with leftover bits of fish or animal fats as well as herbs to infuse the meal with these extra flavors. It is most commonly consumed at large gatherings, though it remains largely disliked by other Ailor populations due to its uncanny main ingredient, resulting in the dish keeping to its region of origin.

History

There is no easy way for scholars or even folktale-tellers to say when Höfsauð was first created. While gross to many urban city dwellers, and even to some more rural dwellers, the agri-cultures of the Alorian world have long used every part of the animal in their cooking. To state a date for the beginning of the wholesale consumption of any animal is impossible, and the same rule applies to the Sheep diet of the Fridurfolk. Höfsauð was first recorded by merchants from the Regalian Kingdom, who spoke of people in the north who dined on the heads of cattle and more, likely the precursors to the modern Fridurfolk. Since that time, the dish has been served at communal gatherings of the Culture, forming a core food eaten at many a feast. The dish remains local to the Fridurfolk, as even the Velheim are not usually brave enough to consume the dish. The meal has also gradually decreased in use, as while every feast and festival always features Höfsauð, nowadays the increase in trade and connections with other Cultures and food sources has turned it into something more focused on special occasions, and is rarely made in large batches anymore.

Preparation

Höfsauð is prepared simply but most people find the process grizzly. First, the head should be singed over a fire until all of the hair is burnt. It should then be vigorously brushed under a stream of cold water to remove all the hair. The head should then be sawed open lengthwise and the brain removed, which is most easily accomplished if the head is left to freeze or grow cold in an appropriate location. The head, along with any others being made, should then be tightly packed into a large pot with salt and a measurement of water appropriate to the pot, though it does not need to cover all of the heads. The dish should then be cooked over a high temperature for an hour to an hour and a half, with any scum rising to the top of the boiling water skimmed off. The heads can then be removed and served promptly, often on a bed of leftover meats and vegetables from previous meals as well as with the option to spread out some animal fat, and strike it with herb bundles to coat the surface of the head lightly in some seasoning.

Characteristics

  • The dish looks like a browned Sheep’s head.
  • Höfsauð smells vaguely of mutton.
  • The head is fairly light, mainly given the limited amount of meat on it, and its taste varied based on whether seasonings are added afterward, or what other food it is paired with.

Trivia

  • The Sheep brain extracted from the head is usually not discarded, instead used in a local form of Head Cheese, though the dish itself is tradition to the nearby Tarkkin.
  • Apparently the eyeballs are of particular taste in Höfsauð.

Accreditation
Writers HydraLana
Processors WaterDruppel, MantaRey
Last Editor HydraLana on 01/9/2021.

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