Cold Pork With Spicy 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 "Cold Pork With Spicy 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:

Cold pork with spicy sauce. Prepare it like I told you to. When boiling it, make sure it has enough water, add some apple, onion; once the apple and the onion is cooked, take it out of the fire, take out the meat and put it on a clean table, boil it until tender, pass through a strainer its water onto it, then add some vinegar, saffron, black pepper and ginger, add some honey too, cook it with the saffron; once cooked, put it onto plates. Don't add too much sauce, but don't add too little meat either. IF cooking for a prince or lord, leave its head intact, put it on the table, add some lemon; once done, add some almonds with grapes. If you want to cover its head in gold, you may; when serving it, put a lemon in its mouth if you've learned how to; you can make this dish in peasant style as well.



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
apples
onions
vinegar
saffron
pepper
ginger
honey
lemons
nuts
grapes


[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]

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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:141>. Accessed on October 14, 2019, 8:58 am.




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