Ratling Meals – Battlefield Cooking for the Ratling
Even at Holloween, and especially so, Ratlings must eat, and eat well. However, fighting in those long hours of non-stop swing and slashing can leave poor rats ravished. Ratling meals. Did you hear starving? Well, the big chef over at Skaven – make that Games Workshop is sharing recipes for ratling meals. here is what the blog is shouting out.
Halloween is on the way, and our favourite pair of Provisionally Prepared ratlings have been busy in the kitchen, teaching us all kinds of tricks for eating well in the grim darkness of the far future. Did you know that Vespid tails taste like prime Terran crustacean? We didn’t.
It’s not hard for any self-respecting Ratling to rustle up some quality grub at the crib, but when you’re stuck in the mud and the muck because the Captain picked your boys first for recon again, you need to think on your feet.
Those tallboys are compensating for something, they are. Good food is hard to come by even at the best of times, so imagine how our lads on Volkus get by when a massive gun flattens everything for miles every time it fires.
Ratling Meals – Battlefield Cooking for the Ratling
Our daredevil chute droppers have been leaving plenty of ‘Stingwing’ things lying around. Just now some foolish fool thought it would be a great idea to cook one over a lasgun powerpack.
We sent our staff cooks out to see what all the fuss was about, and they’ve been testing all sorts of ways to make them tasty. Here’s our approved recipe.
You will need:
Mess tin
Clean(ish) water
Combat knife
2 freshly harvested Vespid tails (IMPORTANT: Make sure Vespid is dead)
¼ block Corpse Starch, ground
200ml milk or closest approximation
Salt
Local herbs
Splash of an officer’s best amasec (Cpt. Treshk, 5th company QM, has a new bottle)
Heat stove, or if unavailable, discharge a lasgun approx. 60-70 times into safe ground and remove power pack with care. Bring water to a boil and salt.
Using your service knife, crack along the hard shell of the tail until one side of the flesh is exposed. Rub in chosen spices and lower into the boiling water. Simmer for 12–15 minutes, depending on recency of kill. Remove meat from carapace and chop roughly.
Empty pot, add milk and starch, and stir until a roux forms. Pour in amasec and remaining herbs, and whip until light.
Mix cooked meat back into the sauce. Crack carapaces in half – if difficult, place them under an ammo crate and jump on it – and fill with Vespid mixture. Serve hot.
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