You will need:
6 Aes Sedai (Brown Ajah)
1 Rod of Dominion
1 Large Cookpot
Water.
Salt.

Fill Cookpot with water, salt it, and bring to the boil. (Two Rivers water is rich in vitamins, minerals and the blood of Ancient Manetheren)

Subdue, then wantonly slaughter Gaidin. Remove these - they taste bitter and are very tough. You may discard all but one, which you should keep for garnish.

Now take a sharp knife, or hook, or scythe, or claw, or saw, or axe, or sword and not-too-carefully slice away the endless layers of skirt and petticoats of the Brown sisters. Take care to remove all braids. You will need to cut them - tugging has little effect other than making the Aes Sedai sniff. If you are a young Trolloc, you may need a full grown Trolloc to help you with this.

Use a little of the now-boiling water to vigorously remove all ink-smudges from the sisters. Pay close attention to the nose and fingertip areas. You may wish to ask a black sister to do this for you with a weave of water.

If the Aes Sedai have yet to be beaten with clubs of air by the black sisters, tenderise the Aes Sedai. A heavy cudgel works well. Take care not to break too many bones as this delicacy requires the Aes Sedai to be alive when placed in the water.

Place the Aes Sedai in the cookpot. Now take them out, and put them back in, this time feet first. Stupid Trolloc! It is imperative that the Aes Sedai do not drown before they are boiled. Season with Chora leaves, and add a Rod of Dominion. Bring to the boil.

Wait for the screams to settle, then reduce heat and simmer gently. For a well done Sedai-Steak, allow 30 minutes per 10kg of Aes Sedai plus one hour. If you are being followed by the forces of the Dragon, you may shorten this to 15 minutes per 10 kg.

Drain the sisters, and serve on a bed of nails with sliced Gaidin. Leave or remove shawls to taste. Serve!

Mmmmm mmm mmmm! Hoof-licking good, eh? Next week - Shayol Gumbo. taken from the book "Cooking with Narg" published by Shadowscript (c) 2000

~ukDarkHound