goat-flesh and cactus

We few humble people of the northern Iysh would like to share with you a regional dish. It's composed of goat-flesh and tender cactus that live in the Dune Sea not too far from us. The meat is first simmered three days on a fire of wood that is brought down from regions much higher, from up in the foothills of the Yiptlong steep where grow many forests and perhaps some sheep. We toss in the cactus at the very end, then add to the mixture a strong herbal blend of wheat-grass and parsley and fennel and clover, pull pots from the fire and let them sit, covered. These pots are then buried for nearly ten days, to keep them from rusting we make sure they're glazed, we dig them and lift them with care from the soil whereupon we enjoy the fruits of our toil. The meat is quite tender and bound in a jelly that leaks from the cactus and slicks to the belly, the herbs lend a flavor not sour or sweet that makes the concoction quite nearly complete. Some factions then bake on a sourdough crust but most of us reach for utensils and just dole out the admixture to earthenware plates and eat it until hunger-pangs do abate. If you'd like to try it then now is the time, we've brewed many barrels of sweet honey-wine, to share with our neighbors and all our friends too, leave tonight, act swiftly – we're waiting for you.

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