Dineep on the Table

Dineep on the Table: A Culinary Guide by Class and Craft

"From the marrow pots of gutterfolk to the golden platters of high tables, the Dineep feeds the realms. Wool of warmth, milk of strength, and meat of a hundred dishes it is the beast of all peoples."

Dineep in Daily Life by Social Class

The Wretched & Wandering (Beggars, Drifters, Low-Caste)

Dineep, for them, is a gift of the gods or the gutters.

• Boiled Lung-Skins and wind dried tripe scraped from tallow stone blocks.
• Bone gruel from marrow and tail discs, thickened with mossmeal or stale grain.
• Spoiled clabber milk, drunk soured or curdled into a gritty, protein rich sludge.
• Hide shavings boiled into a "gut broth" and eaten with fingerroot or bark shreds.

Common Meal:
"Beggar’s Boil"  Cracked tail vertebrae, smoked lung scraps, fermented greens, and mushroom caps simmered over dung coal fires in chipped clay cauldrons.

The Hearthbound (Peasants, Herders, Rural Folk)

To the folk of pasture and field, the Dineep is a sacred herd beast, revered and practical. Families may share in butchering rights or receive portions for tending and shearing.

• Shepherd’s Slate Jerky, eaten with travel bread and lichen salt.
• Thornbrew stew, bubbling over firepits with pickled root and Dineep tail.
• Softwheel cheese, pressed in carved stone molds and cured in cellars.
• Rendered tallow used in firecakes, lanterns, and cooking pans.

Common Meal:
"Fieldpot Thornbrew"  Thick stew of tail cuts, marrowroot, and ashleaf greens. Boiled all day while the fields are worked.

The Tradesfolk & Middle Castes (Urban Workers, Merchants, Guilds)

City kitchens and taverns across Leann lean on the dependable bounty of Dineep, buying it by the cut, by the bone, or by the barrel of fat.

• Dragonback ribs, braised in tavern kettles and served with scorched roots.
• Neck pies minced meat in bark flour crusts, baked in woodfired ovens.
• Smoked shoulder hash, fried with pickled tuber and thistle jam.
• Fried curd cakes, made from early milk and dipped in honey-wine.

Common Meal:
"Dragonback Stew Pie"  Shredded rib meat, sweet brew onions, and flint cheese baked beneath a crust of smoked grain. Often paired with bark beer.

The Highblooded (Nobility, Temple Priests, Estate Lords)

Carefully bred herds yield tender saddles, pure milk, and pristine wool, consumed with flair and ceremony.

• Spit-roasted saddle loin, crusted in herb dust and finished with honeyed glaze.
• Creamed sweet custards, perfumed with ashberry mash and burnt sugar.
• Tallow-confited haunches, reserved for winter feasts and cold cellars.
• Gold-glazed organ tarts, masked beneath fruit paste and spiced crust.

Common Meal:
"Crown Roast of Dineep Saddle" A ceremonial roast carved tableside, served with stone-apple glaze, gilded thistle petals, and flintwheel curls.