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Beyond the Sullage and the bosk steak there was the inevitable flat, rounded loaf of the yellow Sa-Tarna bread. - (Priest-Kings of Gor, Chapter 6, Sentence #15)

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. Beyond the Sullage and the bosk steak there was the inevitable flat, rounded loaf of the yellow sa-tarna bread. The meal was completed by a handful of grapes and a draught of water from the wall tap. The grapes were purple and, I suppose, Ta grapes from the lower vineyards of the terraced island of Cos some four hundred pasangs from Port Kar. I had tasted some only once before, having been introduced to them at a feast given in my honor by Lara, who was Tatrix of the city of Tharna. - (Priest-Kings of Gor, Chapter 6)