2.8. Food, Drink, and Eating
- Summerwine is red, with a sweet and fruity flavor (I: 12, 41)
- Roasted meats (I: 41)
- Fresh bread (I: 41)
- Pewter cups and mugs (I: 41)
- Honeyed chicken (I: 43)
- Roasted onions, dripped in gravy (I: 44)
- Trenchers (I: 44)
- Spiced wine (I: 46)
- Beer (I: 74, etc.)
- Honeyed duck (I: 82)
- Sausage (I: 84)
- Pastries (I: 84)
- Honeyed wine (I: 84)
- Blackberry preserves (I: 113)
- Mint tea (I: 113)
- Soft-boiled eggs (I: 113)
- Bacon (I: 113)
- Lemon cakes (I: 119)
- Crab (I: 171)
- Pomegranate (I: 172)
- Sweet pumpkin soup (I: 181)
- Ribs roasted in a crust of garlic and herbs (I: 181)
- Suckling pig (I: 208)
- Pigeon pie (I: 208)
- Turnips soaked in butter (I: 208)
- Dates (I: 211)
- Iced milk sweetened with honey (I: 211)
- Pork pie (I: 223)
- Blueberry tarts (I: 225)
- Blood melons (I: 234)
- Silver goblets (I: 235)
- Sweetgrass (I: 250)
- Strawberries (I: 250)
- Salads of sweetgrass, spinach, and plums (I: 251)
- Sweetbreads (I: 251)
- Trout baked in claw (I: 251)
- Snails in honey and garlic (I: 251)
- Thick soup of barley and venison (I: 251)
- Baked apples fragrant with cinnamon (I: 251)
- Lemon cakes frosted in sugar (I: 251)
- Pepper (I: 257)
- Drinking horns (I: 257, etc.)
- Dark, strong beer (I: 259)
- Black bread (I: 261)
- Boiled goose eggs (I: 261)
- Oranges (I: 261)
- Lamprey pie (I: 299)
- Mead (I: 327)
- Boiled beans (I: 343)
- Dish of peas and onions (I: 343)
- Pitchers of cream (I: 362)
- Sweet orange-scented wine (I: 362)
- Sour red wine (I: 371)
- Rack-of-lamb baked in garlic and herbs, garnished with mint (I: 372)
- Mashed yellow turnips in butter (I: 372)
- Salads of spinach, chickpeas, and turnip greens (I: 372)
- Iced blueberries and sweet cream (I: 372)
- Strawberry pies (I: 396)
- Blood oranges (I: 397)
- Porridge (I: 397)
- Boar with an apple in its mouth, skin seared crisp (I: 422)
- Applecakes (I: 430)
- Blood sausage (I: 431)
- Sweet Dornish summerwines (I: 492)
- Dry red wine from the Arbor (I: 492)
- Garlic sausage (I: 566)
- Apricot tarts (I: 599)
- Cherries (I: 602)
- Buttermilk (I: 623)
- Sweet biscuits (I: 623)
- Beef-and-bacon pies (I: 647)
- Boiled eggs (I: 652)
- Ham steak (I: 652)
- Plums (I: 652)
- Lemon in beer (I: 652)
- Salted beef (THK: 464)
- Fried bread (THK: 489)
- Pease porridge (THK: 504. TSS: 120)
- Salt fish (II: 9)
- Fish stew (II: 17)
- Boar cooked with apples and mushrooms (II: 45)
- Honeycomb (II: 58)
- Oxtail soup (II: 90)
- Summer greens tossed with pecans (II: 90)
- Red fennel (II: 90)
- Crumbled cheese (II: 91)
- Crab pie (II: 91)
- Spiced squash (II: 91)
- Quails drowned in butter (II: 91)
- Wheels of cheese (II: 102)
- Sweetcorn eaten on the cob (II: 103)
- Minced lamb with pepper (II: 115)
- Oatmeal (II: 123)
- Peppercrab stew (II: 124)
- Salt cod (II: 124)
- Capon (II: 183)
- Brown oatbread (II: 183)
- Stewed plums (II: 192)
- Stuffed goose sauced with mulberries (II: 195)
- Cream stews (II: 195)
- Potted hare (II: 199)
- Acorn paste that tastes awful, but can be eaten at need (II: 214)
- Wine sweetened with honey and fragrant with cinnamon and cloves (II: 238)
- Auroch joints roasted with leeks (II: 238)
- Venison pies chunky with carrots, bacon, and mushrooms (II: 238)
- Mutton chops sauced in honey and cloves (II: 238)
- Peppered boar (II: 238)
- Skewers of pigeon and capon (II: 238)
- Beef-and-barley stew (II: 238)
- Cold fruit soup (II: 238)
- Whitefish and winkles, crabs and mussels, clams, herring, salmon, lobster, and lampreys are all eaten (II: 238)
- Oat biscuits (II: 238)
- Beets (II: 238)
- Berry tarts (II: 238)
- Pears poached in strongwine (II: 238, 255)
- Wheels of white cheese (II: 238)
- Chilled autumn ale (II: 238)
- Goose-in-berries (II: 239)
- Nettle tea (II: 246)
- Tiny, savory fish rolled in salt and cooked crisp (II: 255)
- Capons stuffed with onions and mushrooms (II: 255)
- Venison stewed with beef and barley (II: 255)
- Pastries, cream swans, spun-sugar unicorns, spiced honey biscuits, and apple crisps served as desert (II: 255)
- Dinnerware such as gravy boats exist (II: 256)
- Leg of lamb, sauced with mint and honey and cloves (II: 270)
- Onion pie (II: 289)
- Pigeon pie (II: 325, 576)
- The extremely poor will eat whatever is necessary to survival - including dead cats (II: 330)
- Barley stews with bits of carrot and turnip (II: 334)
- Cinnamon, nutmeg, honey, raisins, nuts, and dried berries are used in hot spiced wine. Some southrons use lemons as well, but some consider this heresy (II: 374)
- Some men put lemon in their morning beer (II: 374)
- Ripe blue cheese (II: 404)
- Oatcakes (II: 405)
- The Arbor is said to make the finest wines in the world (II: 423)
- Soups made of roots (II: 458)
- Roasted rabbit basted with honey (II: 501)
- An example of a breakfast: porridge, honey, milk, boiled eggs, and crisp fried fish (II: 555)
- Creamy chestnut soup (II: 565)
- Greens dressed with apples and pine nuts (II: 565)
- Honeyed ham (II: 565)
- Buttered carrots (II: 565)
- White beans and bacon (II: 565)
- Roast swan stuffed with mushrooms and oysters (II: 565)
- Trout wrapped in bacon (II: 572)
- Salad of turnip greens, red fennel, and sweetgrass (II: 572)
- A golden vintage of wine from the Arbor, rich and fruity (II: 617)
- Mutton roasted with leeks and carrots (II: 620)
- Sweet plum wine (II: 621)
- Barley bread (II: 655. III: 190. TSS: 116)
- Peaches in honey (II: 669)
- Pale amber wine (II: 686)
- Hardbread (III: 121)
- Oatcakes (III: 121)
- Cider (III: 123)
- Smoked salt fish (III: 125)
- Molasses (III: 136)
- A wedding feast of seventy-seven courses (III: 139)
- A great wedding pie with a hundred live doves baked within to fly out when the crust is broken (III: 139)
- Squab (III: 145)
- A fine page's doublet (III: 145)
- Duck with lemons, which may be a Dornish recipe (III: 148)
- Fowl are hung outdoors for a few days before cooked (III: 149)
- Lemons, olives, and pomegranates come chiefly from Dorne (III: 149)
- Rabbit roasted on a spit (III: 149)
- Rabbit stewed with ale and onions (III: 149)
- Honeyed wine (III: 182)
- Dried apples (III: 190)
- Boar's ribs (III: 233)
- Stewed onions (III: 233)
- Mutton and mushrooms (III: 252)
- Pease pudding (III: 252)
- Baked apples with yellow cheese (III: 252)
- Eels (III: 274)
- Cakes with pinenuts baked in them (III: 277)
- Blackberry cakes (III: 277)
- Broth with chunks of whitefish, carrots, and onion (III: 286)
- Meat and mash (III: 286)
- Fish stew (III: 286)
- Lamprey pie (III: 286)
- The wine from the Arbor is known as Arbor gold (III: 323)
- Pork crackling (III: 324)
- Six coppers for a melon, a silver stag for a bushel of corn, and a gold dragon for a side of beef or six skinny piglets are all shockingly high prices (III: 354)
- Thick cream of wheat with honey and butter (III: 372)
- Dried berries (III: 377)
- Beef-and-bacon pie (III: 404)
- Hippocras (III: 421)
- Prunes (III: 422)
- Dornish tastes in food and wine are markedly different from those of the Seven Kingdoms, preferring hot spicy meals and strong wine without much sweetness (III: 434)
- Mashed turnips (III: 449)
- A bowl of venison stewed with onions (III: 530)
- Sweet cakes (III: 533)
- Casks of salt pork (III: 568)
- Casks of pickled pigs' feet (III: 568)
- Leek soup (III: 574)
- Salad of green beans, onions, and beets (III: 574)
- River pike poached in almong milk (III: 574)
- Jellied calves' brains (III: 575)
- A leche of string beef (III: 575)
- Barrels of salt mutton (III: 612)
- Iced wine (III: 614)
- Buns with raisins, bits of dried apple, and pine nuts within (III: 614, 615)
- Mutton cooked in a thick broth of ale and onions (III: 616)
- Honeycakes baked with blackberries and nuts (III: 661)
- Gammon steaks (III: 661)
- Fingerfish crisped in breadcrumbs (III: 661)
- Autumn pears (III: 661)
- A Dornish dish of onions, cheese, and chopped eggs cooked with fiery peppers (III: 661)
- A creamy soup of mushrooms and buttered snails (III: 674)
- A pastry coffyn filled with pork, pine nuts, and eggs (III: 675)
- Sweetcorn fritters (III: 676)
- Oatbread baked with bits of date, apple, and orange (III: 676)
- Trout cooked in a crust of crushed almonds (III: 676)
- Roast herons (III: 676)
- Cheese-and-onion pies (III: 676)
- Crabs boiled in fiery eastern spices (III: 676)
- Trenchers filled with chunks of chopped muton stewed in almond milk with carrots, raisins, and onions (III: 676)
- Fish tarts (III: 676)
- Honey-ginger partridge (III: 676)
- Peacocks served in their plumage, roasted whole and stuffed with dates (III: 676)
- Blandissory, a mixture of beef broth and boiled wine sweetened with honey and dotted with blanched almonds and chunks of capon (III: 677)
- Buttered pease, chopped nuts, and slivers of swan poached in a sauce of saffron and peaches (III: 677)
- Roundels of elk stuffed with ripe blue cheese (III: 678)
- A leche of brawn, spiced with cinnamon, cloves, sugar, and almond milk (III: 678)
- Hot, spiced pigeon pie covered with a lemon cream (III: 682)
- Cups of onion broth (III: 718)
- Dornish plums so dark as to be almost black (III: 743)
- Gulls' eggs and seaweed soup are eaten by poorer people in coastal areas (III: 765)
- Claret (TSS: 92)
- Blackberries in cream (TSS: 147)
- Suckling pig in plum sauce, stuffed with chestnuts and white truffles (IV: 7)
- A Dornish meal of purple olives, with flatbread, cheese, and chickpea paste (IV: 36)
- Heavy strongwine, apparently favored in Dorne (IV: 36)
- Gull’s eggs diced with bits of ham and fiery peppers (IV: 37)
- Water mixed with lemon squeezings (IV: 47)
- A wayfarer's meal of roast squirrel, acorn paste, and pickles (IV: 62)
- A cup of goat's milk (IV: 68)
Last revised February 28, 2007
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