Pig Turned Into Sheep
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 "Pig Turned Into Sheep". [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:

Pig turned into sheep. If your lord wants you to make lamb with sour sauce, but you have no lamb, find a pig, but don't show it to every ignorant chef. Skin the pig's head and legs, boil the meat like you'd boil a lamb. Once sliced, put it in a pot, add spices and boil it until it's tender. Once cooked, pass through a strainer its water onto a pot depending on how many people will eat, make the sauce. Let it cool, add some vinegar and wine, and once cool add some eggs, break it and pass through a strainer it, add some saffron, black pepper and ginger. When serving it, put it on the fire for a little while, but don't let it shrink, and if you have fat beef, put a little on the sauce, it will taste better. Put the meat onto a plate and put the sauce on top.



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
sheep
vinegar
wine
eggs
saffron
pepper
ginger
beef


[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:147>. Accessed on October 23, 2019, 4:04 am.




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