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.
