Roasted Salmon
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Roasted Salmon". [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:

Roasted salmon. Wash the salmon in vinegar and strong wine, they should be the same amount. Let it soak for half an hour, then add some black pepper, a bit of carnation and some nutmeg flower, slice them into small pieces with a bit of black pepper, put it on the fish, roast it on the skewer. Make some sauce by warming some butter, put some of the previous spices into it, then add some lemon, grated bread, half of it should be wine and vinegar, and slice some sage and parsley. Let it cook, pour it onto it, paste some sage onto the fish. The salmon requires less time to cook than other fish. If you want to serve it when hot, pour the sauce onto it when it's hot; if you want to serve it when cold, still pour it on top so that it will be wet and the bread will remain white. Then add some cinnamon, sugar, ginger, corn and grapes, or you could make another sauce from this. The next are the weatherfish.

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.
  <>. Accessed on December 6, 2019, 1:03 pm.

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