Hogs Chin and Sides With Fruit Sauce
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 "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
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]

pork
fruit
wine
bread
honey
beef
vinegar
nuts
grapes
apples
pears
saffron
pepper
ginger


[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:128>. Accessed on October 23, 2019, 1:06 am.




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