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Lamb kidneys were a common type of hearty food, sometimes served with thick sauces, found across the Sword Coast.[3][4][1]

Availability[]

  • In the Sign of the Forgehammer, an inn of Mirabar, curry was considered to be the menu's highlight. Lamb kidneys, along with golden rice, almonds, and all the kitchen's leftovers were the stew's ingredients.[3]
  • The Oak-Father's Boon festhall in the Tethyrean town of Mosstone served lamb kidneys for evenfeasts. The kidneys were smokey and garlicy to taste.[2][4]
  • Lamb kidneys were served with venison drowned in rich gravy in the rowdy subterranean settlement of Skullport.[1]
  • Fried lamb kidneys were considered to be a staple of dwarven cuisine.[5]

History[]

As of the late 15th century DR, the city of Iriaebor was home to Shalesse Caelraven, a talented cook from Tethyr. She sold her acclaimed handpies of buttery crust stuffed with diced lamb kidneys for several years until she was invited to cook for the Court of Cormyr in Suzail.[4]

Appendix[]

Appearances[]

Novels
Elminster's Daughter

References[]

  1. 1.0 1.1 1.2 Ed Greenwood (May 2004). Elminster's Daughter. (Wizards of the Coast), chap. 3. ISBN 978-0786931996.
  2. 2.0 2.1 Ed Greenwood (July 2000). Volo's Guide to Baldur's Gate II. Edited by Duane Maxwell, David Noonan. (Wizards of the Coast), p. 104. ISBN 0-7869-1626-5.
  3. 3.0 3.1 3.2 Ed Greenwood (1993). Volo's Guide to the North. (TSR, Inc), p. 161. ISBN 1-5607-6678-6.
  4. 4.0 4.1 4.2 4.3 4.4 So Saith Ed Oct – Dec 2008. (25-11-2021). Retrieved on 25-11-2021.
  5. Ed Greenwood (2022-11-03). “Dwarven Cuisine” (Tweet). theedverse. Twitter. Archived from the original on 2022-11-03. Retrieved on 2022-11-03.
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