MEAT Bosk The bosk, without which the Wagon Peoples could not live, is an oxlike creature. It is a huge, shambling animal, with a thick, humped neck and long, shaggy air. It has a wide head and tiny red eyes, a temper to match that of a sleen, and two long, wicked horns that reach out from its head and suddenly curve forward to terminate in fearful points. Some of these horns, on the larger animals, measured from tip to tip, exceed the length of two spears. Nomads of Gor, pg. 4 The meat was a steak, cut from the loin of a bosk, a huge, shaggy, long-horned, ill-tempered bovine which shambles in large, slow-moving herds across the prairies of Gor. Vika seared this meat, as thick as the forearm of a warrior, on a small iron grill over a kindling of charcoal cylinders, so that the thin margin of the outside was black, crisp and flaky and sealed within by the touch of the fire was the blood-rich flesh, hot and fat with juice. Priest Kings of Gor, pg. 45 Marsh Gant I heard a bird some forth or fifty yards to my right; it sounded like a marsh gant, a small, horned, web-footed aquatic fowl, brad-billed and broad-winged. Marsh girls, the daughters of rence growers, sometimes hunt them with throwing sticks. Raiders of Gor, pg. 4 I had carried about bowls of cut, fried fish, and wooden trays of roasted tarsk meat, and roasted gants, threaded on sticks, and rence cakes and porridges, and gourd flagons, many times replenished, of rence beer. Raiders of Gor, pg. 44 Pemmican "Wakapapi," said Cuwignaka to me. This is the Kaiila word for pemmican. A soft cake of this substance was pressed into my hands. I crubled it. In the winter, of course, such cakes can be frozen solid. One then breaks them into small piexes, warms them in one's hands and mouth, and eats them bit by bit. I lifted the crumbled pemmican to my mouth and ate of it. There are various ways in which pemmican may be prepared, depending primarily on what one adds into the mixture, in the way of herbs, seasonings and fruit. A common way of preparing it is as follows. Strips of kailiauk meat, thinly sliced and dried on poles in the sun, are pounded fine, almost to a powder. Crushed fruit, usually, chokecherries, is them added to the meat. The whole, then, is mixed with, and fixed by, kailiauk fat, subsequently, usually, being divided into small, flattish, rounded cakes. The fruit sugars make this, in its way, a quick-energy food, while the meat, of course, supplies valuable, long-lasting stamina protein. This, like the dried meat, or jerky, from which it is made, can be eaten either raw or cooked. Blood Brothers of Gor, pg. 46 Tabuk ...in the same case but in a different corner was a small herd, no more than five adult animals, a proud male and four does, of tabuk, the single-horned, golden Gorean antelope. When one of the does moved I saw that moving beside her with dainty steps were two young tabuk, the first I had ever seen, for the young of the tabuk seldom venture far from the shaded, leafy bowers of their birth in the tangled Ka-la-na thickets of Gor. Their single horns were little more than velvety stubs on their foreheads and I saw that their hide, unlike that of the adults, was a mottled yellow and brown. Priest Kings of Gor, pg. 191 Gripped in the talons of the tarn was the dead body of an antelope, one of the one-horned, yellow antelopes called tabuks that frequent the bright Ka-la-na thickets of Gor. Tarnsman of Gor, pg. 145 ...my mouth watered for a tabuk steak... Outlaw of Gor, pg. 76 Tarsk I thought of the yellow Gorean bread, baked in the shape of round, flat loaves, fresh and hot; my mouth watered for a tabuk steak or, perhaps, if I were lucky, a slice of roast tarsk, the formidable six-tusked wild boar of Gor's temperate forests. Outlaw of Gor, pg. 76 I looked up. The slave boy, Fish, had emerged from the kitchen, holding over his head on a large silver platter a whole roasted tarsk, steaming and crisped, basted, shining under the torchlight, a larma in its mouth, garnished with suls and Tur-pah. Raiders of Gor, pg. 219 A tarsk a piglike animal. The boars are tusked, and can be quite large. They are also territorial and fierce. Many hunters have lost their lives in their pursuit. The sows are smaller and lack tusks. The male keeps them in his group, or, so to speak, in his harem. Witness of Gor, pg. 182 Tumit I gathered that the best season for hunting tumits, the large, flightless carnivorous birds of the southern plains, was at hand, for Kamchak, Harold, and others seemed to be looking forward to it with great eagerness. Nomads of Gor, page 331 ...beyond them I saw one of the tumits, a large, flightless bird whose hooked beak, as long as my forearm, attested only too clearly to its gustatory habits... Nomads of Gor, pg.2 Verr The verr was a mountain goat indigenous to the Voltai. It was a wild, agile, ill-tempered beast, long-haired and spiral-horned. Priest-Kings of Gor, pg. 63 I had had verr meat, cut in chunks and threaded on a metal rod, with slices of peppers and larma, and roasted; vulo stew with raisins, nuts, onions and honey; a kort with melted cheese and nutmeg Tribesman of Gor, pg. 47 "Neither did the Turians," remarked Harold, reaching over the shoulder of one of the high council of Turia and taking a candied verr chop. Nomads of Gor, pg. 253 Vulo She had been carrying a wicker basket containing vulos, domesticated pigeons raised for eggs and meat. Nomads of Gor, pg. 1 I had had verr meat, cut in chunks and threaded on a metal rod, with slices of peppers and larma, and roasted; vulo stew with raisins, nuts, onions and honey; a kort with melted cheese and nutmeg Tribesman of Gor, pg. 47 I shot the spiced vulo brain into my mouth on the tip of a golden eating prong, a utensil, as far as I knew, unique to Turia. Nomads of Gor, pg. 83 |
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