Receipt by Bard Judith

The Thergerim, who call the fungus “griineb” or “griineberons”, enjoy roasting them on sticks directly over the hearthcoals until brown, then dipping the resulting crispy wafer into “JhelHee”, a dragonishly-hotly spiced spread made with lythe’bel fruit, onn beans, weeproot, and kragghi sap…” (See the Koeken Fungus entry in the Herbarium for further details.)

Ingredients

2 mugs of onn beans
(onn’garg, the red kind, are preferred)
1 basket of ripe lythe’bel
3 large weeproots
A tot of kragghi sap
Ash-Salt to taste
Three thimbles of Peppercorns

A shake each of cinnabark, squillpowder, Fragran's spice

About ten fresh koeken fungus
Reserved beef drippings or other grease

Preparation

The day previous to making JhelHee, soak your beans in four changes of water. At night set them to simmer over a hot coal bed in a large iron kettle.

The next morning you may peel and chop the lythe’bel and add it to the bean kettle. Dice the weeproot finely and add them to the pot. Add your kragghi sap at this time for a less-spicy version, or wait until almost ready to serve for a dragon’s-heat JhelHee. Put in a shake of each of your spices or more to taste. Simmer through the day till the beans lose their shape and the ingredients are melded into a red sauce. About an hour before serving, wash and
slice your Koeken across the grain. Lay them