Isle of Hibernia

Cuisine
As the soil of the islands are not suited to grain harvest, Hibernian cuisine instead relies heavily on vegetables along with sheep milk and meat.

Oats are the most common grain and typically cooked in sheep's milk and seasoned with butter. Meat, typically mutton or pork is typically boiled into stew with vegetables such as carrots, parsnip, turnip or rutabaga.

Despite its status as an island, Hibernia eats fairly little seafood. Fish is primarily river caught and smoked.

Bacon is often boiled with bacon and rutabaga as a nightly meal. The national dish is minced lamb cooked in onion gravy with diced carrots and topped with mashed parsnip. Sausages made of sheep's stomach, oats, vegetable and offal meat is another iconic food of the isles.