Toasted Meat
Prepared for [event name] on [date]
by [name]

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

Toasted meat. Put it into very hot water, leave it for some time, and after its blood is drained take it out, wait for the water to drain then add some salt. Let it stand for three days, and smoke it on the third day. You can toast it outside if you have no smoke. Do the same with the roast garlic beef. If you want to cook this for lunch, prepare the meet at the evening, add some salt, smoke it and leave it for a day. When you want to cook it, slice it into pieces. If you're cooking for a lord, put it into clean and hot water and pour the water into a different pot. Pass through a strainer the broth. When it's about half done, slice some onions into it and add some parsley roots. Add some vinegar when the onion is about to be cooked. When serving it, this should be the first course. If you want to cook beef vetrece, don't slice onions to the bread, for not everyone likes it. When cooking the vetrece, peel two to three garlic and break them. When the vetrece is cooked, pour beef broth on top the garlic. When they're together, shake it. Pour them together and serve it to your lord however he likes it.

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 July 5, 2020, 6:51 am.

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