Lythebel sauce (which any good cook should know how to prepare)
Garlick, seasalt, peppercorns, to taste

Preparation

Cut a cross in the base of the cabbagewort and boil till the leaves fall freely away. Meanwhile, cook the beef well with the chopped weeproot and other flavourings. Boil the riz or other grains till soft and beginning to stick, then do you drain the water and reserve for other usages.

Mix the cooked mincebeef with half the lythbel sauce and all the cooked grain, using your hands that it be well mingled.

Take one leaf of cabbagewort and put a scup or so of the filling therein, then roll the leaf and fold it so that all is enclosed. Set the stuffed roll in a shallow baking dish and continue till all is done. Then pour over all the reserved lythbel sauce, and set in a goodly warm oven till hot

through.

(Tinted purple with flower extracts
and served in tiny florets)
Receipt by Bard Judith

This luxurious-looking receipt is often served at high court, and so is now obviously found on many lesser tables which attempt to demonstrate status thereby. The dish can be tinted with the exceedingly expensive crimson juice from the dashefruit of Aeruillin, or that of the much less costly fáberige. Deep purple kell buds are sometimes sprinkled atop the dish as a beautiful accent, but their subtle flavour will of course infuse the kaleflower's flesh.

The receipt given here is a particularly sweet version, as preferred by the current royal children of Santharia!