Results Details

First she boiled and simmered a kettle of Sullage, a common Gorean soup consisting of three standard ingredients and, as it is said, whatever else may be found, saving only the rocks of the field. - (Priest-Kings of Gor, Chapter 6, Sentence #11)

More cold water is used than hot, and most individuals using the water are right-handed. The food which Vika withdrew from the storage apertures was not refrigerated but was protected by something resembling a foil of blue plastic. It was fresh and appetizing. First she boiled and simmered a kettle of Sullage, a common Gorean soup consisting of three standard ingredients and, as it is said, whatever else may be found, saving only the rocks of the field. The principal ingredients of Sullage are the golden Sul, the starchy, golden-brown vine-borne fruit of the golden-leaved Sul plant; the curled, red, ovate leaves of the Tur-Pah, a tree parasite, cultivated in host orchards of Tur trees; and the salty, blue secondary roots of the Kes Shrub, a small, deeply rooted plant which grows best in sandy soil. The meat was a steak, cut from the loin of a bosk, a huge, shaggy, long-horned, ill-tempered bovine which shambles in large, slow-moving herds across the prairies of Gor. Vika seared this meat, as thick as the forearm of a warrior, on a small iron grill over a kindling of charcoal cylinders, so that the thin margin of the outside was black, crisp and flaky and sealed within by the touch of the fire was the blood-rich flesh, hot and fat with juice. - (Priest-Kings of Gor)