Brùchaorach
Not only do Tirglasians have a meat-rich diet, but many of their unique recipes were created with the mindset of ensuring the entire animal is used, including every organ, and Brùchaorach is one such dish.
Manufacturing process
Meaning "Sheep’s Belly" in Tirglasian, this dish is, as the name suggests, typically done with sheep, but variations done with pork or beef can be found across the kingdom. It’s a simple dish, requiring only a handful of ingredients, those being the stomach wall, onions, butter, flour and milk.
The stomach is sliced into strips, put into a pot of cold water and brought to the boil, before being drained. It is then added, alongside the onions, to a pan of milk and left to simmer for several hours. After such time, butter and flour is added to thicken the sauce.
It can be served with root vegetables, although it’s often atop a slice of toast.
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