Hogs Chin and Sides With Fruit Sauce
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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 "Hogs Chin and Sides With Fruit Sauce". [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:

Hog's chin and sides with fruit sauce. Boil its chin and sides, wash it and put it on a skewer, prepare the sauce while it's being roasted. Do the following: You shall need wine, white bread, honey, boil them together in a clean pot, add some beef water, especially if you don't have a lot of wine, add some vinegar, once cooked, pass through a strainer it, remove it from the skewer and put it in the sauce, put it to the fire, roast it, when half cooked, put the honey and vinegar on it, put some almonds and grapes on it, slice some apples and pears, don't peel the pears, instead put it to the fire for a bit until it's black, wash it in three pots of water to remove the charred skin. Then add some saffron, black pepper and ginger.

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.
  <http://www.medievalcookery.com/search/display.html?trans:128>. Accessed on June 6, 2020, 4:11 am.

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