Boodog (Food)
Boodog (Food)
A Mongolian Delicacy
Gather 12-15 smooth, round stones of various sizes, including smaller ones that you can close your fist over and larger ones that will fit comfortably in your open hand. Put them in the fire to heat for at least an hour. Hang a freshly killed marmot by the neck and skin it by cutting at the neck and pulling the pelt down over the carcass. Cut open the belly and remove the innards, saving the liver and kidneys. Cut the bones out of the limbs above the elbow and knee joints, leaving the lower bones intact.
Pull the skin back up over the legs and place some cut onions in the upper leg cavity, salt well and cover with some of the smaller stones. Put more onions and salt along with the kidney and liver into the abdominal cavity and add a few of the larger stones. Pull the skin up over the abdomen and stuff the last of the salt, onions and small stones into the upper arm cavities. Pull the skin back up to the neck, cut the carcass down and remove the head. Tie the skin at the neck with some wire or green bark strips.
Remove the fur and outside layer of skin by passing a burning torch over the carcass. Pierce the skin in a few places to let the steam escape and keep the carcass near the fire but not on it, until the skin begins to ooze fat. Cut open at the abdomen and enjoy.
This dish is named after Boodog, one of Ögedei Khan's senior advisors.
