Rattlerock Borscht

Not often is rattle-meat used due to its tough texture and preparation. However,
when prepared skillfully, it can be made amazing. The rattle-meat is soaked and rubbed with rattle oil
and enemoss before marinating for at least 2 days. The meat will look weird, but that is simply the moss
doing its job. Put the filet into some water, and it will instantly soak up any moisture. Cook down in
another helping of water, along with rattle tail. Rattle tail both helps absorb the water and breaks down
the soft meat, eventually turning it into a borscht of sorts. No veggies other than enemoss are used due
to the nature of Lithor.