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


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Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <>. Accessed on February 23, 2020, 9:43 am.

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