Goose With Zok 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 "Goose With Zok 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:

Goose with zok sauce. It's the same after you've taken out the intestines and removed the feathers. Stitch it like the others. Once roasted, cut it open, clean it, put it into a little pot, pour beef water on top, and if you have none, you can do so with water; slice a few onions, add parsley roots and let them cook. Add some saffron, black pepper, ginger and garlic, and when serving it, whip some eggs in vinegar, put and break the garlic into it, whip it, and pour the goose's water into this garlic vinegar, and pour that onto the meat, roast it for a while. Serve it like so.



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]

goose
beef
onions
parsley
saffron
pepper
ginger
garlic
eggs
vinegar


[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:154>. Accessed on December 16, 2019, 1:09 am.




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