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Another common household item is the stockpot. This metal pot of brackish and yeasty sludge sits in the kitchen, where scraps, bones, and offal are tossed in. When full, it is gently heated, and a thick, pasty skin forms on the top.

Cooled and jarred, this skin is used as a very nourishing spread or filling for bread. It has a taste something like salt, or mushrooms, or marrow, but not exactly like any of them. This stock, along with ubean/rye/corn bread, makes the standard ration of most soldiers and travelers.