The following information gives Y/you a short description of how to cook
roast bosk and suls and onions: to take a haunch of bosk out of the coldroom coat it with spices and slit the spit rod through the meat and place it over the fire to roast ,a haunch is like a large cut of the meat, after putting the haunch of bosk to roast on the spit you need to gather suls and onions wash them peel and slice them put them in a pot and add spices and bosk butter then put them on the fire to bake adding bosk butter to the suls and onions as well
sa-tarna bread: need: 3 eggs, grain, oil, bosk milk, bowl, sturing spartula, big pan with cover add eggs, grain, oil and milk in bowl, stire gently, all in pan, pan on coals to bake
stuffed volu: need: 8 eggs, 'left over'sa-tarna, spices, 9 birds, bowl, spit mix the eggs, sa-tarna and spices, stuff the birds with the mix, put the spit trough and hang above fire to bake
volu stew: pot, brace of volu and some eggs (brace = it is the stick that the birds (about 6 to 8) are on in the cool room) now water in your pot pet and clean the meat from the birds (= are removing the meat placing it in the pot = cutting peaces of meat with the sorp shell), honey add two cups, a cup of raisins, three onions, cup of walnuts then place the pot over the fire pit and bring it to a boil first break your eggs let them float on top till they are half cooked but not bust the yolks (=is the yellow parts of the eggs) then break each and stir (with stiring spartula) it down into the stew
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