Stuffed Lamb Stomach
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Stuffed Lamb Stomach". [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:

Stuffed lamb stomach. Pour the sheep's blood into a pot, but don't add vinegar, wash the stomach thoroughly, slice some meat from the sheep's neck, then some of its fat, mix it together, you may add some grapes affected by noble rot, mix it with the blood, stuff the stomach with the mixture, spice it, stitch it and poach it, if you have water from cooking the lamb, pass through a strainer it on the stomach and slice some onions, then cook it. Add some vinegar when serving it, put the stuffed stomach on a clean pot. Put some horseradish on it, but it shouldn't be too hot, for it would take its strength. Lamb and beef are that types of meat that you can cook with bacon, black pepper and lentils, but we Hungarians cook some dishes with pork only.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

sheep
blood
vinegar
grapes
onions
horseradish
beef
pork
pepper
lentils


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:106>. Accessed on November 19, 2019, 9:00 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact