Deers Lung and Liver
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 "Deers Lung and Liver". [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:

Cooking the deer's lung and liver with marjoram and rosemary. Slice the lung and the liver of the new deer, and if your lord likes roasted liver, roast it; cook the lung with the liver, pour some wine, vinegar and blood into it, but don't add bread. Its smell will go foul fast, so don't be slow. If it's time to boil, take out the lung from the blood, wash it, pass through a strainer the water onto it, add some rosemary and marjoram, add a bit of sugar too, then some black pepper, carnation and cinnamon, and when it's time serve it. If your lord likes it, you may fry the liver in butter, and you could also make some salted pancake dough for this.



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]

venison
liver
marjoram
rosemary
wine
vinegar
blood
bread
thyme
sugar
pepper
cinnamon
butter


[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:458>. Accessed on October 21, 2019, 12:40 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact