LXXXV - Tame geese / Ducks or Capons in Hungarian
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This entry is a re-creation of a recipe from , entitled "LXXXV - Tame geese / Ducks or Capons in Hungarian". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

LXXXV - Tame geese / Ducks or Capons in Hungarian. Roast them first nicely tender / and then make a sauce over them / In this manner: Take wine vinegar and wine / Beat egg into it / and make a good soup thereof / Put therein a whole garlic or two / and let cook well with it / flavour it with cinnamon / nutmeg / nutmeg flowers / ginger / saffron / and give it a lively taste. When aforementioned birds are well roasted / then put it on the platter / and give the same sauce thereover / and carry it forth

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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