Deers Lung and Liver
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 "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
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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 June 7, 2020, 2:15 am.

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