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