Scrib Jelly for everyday

Tralas Girflev - traveler, explorer, but above all, cook

Volume I

My whole life, I've been traveling the world in search for perfect
ingredients for the dishes that I create. Only now, at the end of
my life, have I realised that all the good stuff lay right under my
nose. The infinite flavours, the touch of Azura on our rough tongues,
the final components that dissolve in the mouth. This book is my
life's legacy, written by a Dunmer on his deathbed, as a lesson for
all chefs.

Basics
Before we begin, dear reader, you must know how to acquire scrib
jelly. What you might find in markets is never worth the asking 
price. The true taste is to be found in fresh, not stale, ingredients.
Only from unset scrib jelly can you extract the flavour I am writing
about. The only way to make it is to bring a living scrib to your
kitchen - or to bring your kitchen to a living scrib! The choice is
yours. I myself do prefer to prepare food near kwama caves.
So catch the little one but don't kill it. Crush it at the moment
you are ready to add it to your food. Pour the magnificent gelatine
into the vessel but don't allow anything to pollute the liquid. It
can stay in this form for mere seconds. Otherwise, it will go stale
and you'll lose the magnificent taste and aroma.

Yummy Yam Yam
Ingredients:
- Pumilus Elytra
- Saltrice
- Scrib Jelly
Preparation:
- Fry some chopped Pumilus Elytra
- Cook well a bit of saltrice to achieve a soft texture
- Mix the saltrice with the scrib jelly, and serve the rest on top

Scrib Dumplings
Ingredients:
- Scrib Jerky (prepared in advance)
- Scrib Jelly
- Whickwheat
- Kwama Egg
Preparation:
- Mix the whickwheat with half of the kwama egg to make a dough
  and form it into balls
- Place them in boiling water and cook until they float
- In the meantime, mix scrib jelly with the rest of the egg
- Pour it into a vessel, add scrib jerky (cut in pieces if you
  prefer) and cook with a lid until you smell kwama in the air
- Add cooked dumplings to the vessel and turn them over in the
  sauce

Fried Crispy Haddock Chips
I've learnt this recipe from a dear friend who is a fisherman
on the Sea of Ghosts.
Ingredients:
- Ghost Haddock
- Scrib Jelly
- Saltrice
- Roobrush
Preparation:
- Make chips from the haddock and fry them strongly
- In the meantime, cook the saltrice normally
- When the chips are ready, crush some roobrush, mix it with
  fresh jelly and add to the chips. The hard coating will
  prevent the haddock from softening
- Pour the sauce on the rice, and place the chips on top

Smoked Ash Dragonfly
Perfect for long journeys and rainy days. It does not spoil
for a long time.
Ingredients:
- Ash Dragonfly
- Hackle-Lo Leaf
- Scrib Jelly
- Heather
Preparation:
- Add the heather and scrib jelly to water, and brew over
  medium heat
- When the liquid is cold, add a few dragonflies and keep it
  covered from sun for two days
- After that time, take the juicy dragonflies out of the brew
- Wrap them tightly with a hackle-lo Leaf
- Smoke them for a long time at a low temperature
- After smoking, unpack them from the leaves and eat cold or
  warm