Cows Tongue and Dug With Carnation Sauce
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This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Cows Tongue and Dug With Carnation 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:

Cow's tongue and dug with carnation sauce. Prepare the cow's tongue and dug like I told you to. Once it's done, slice it, cook it and toast it on a grate; meanwhile, prepare the sauce, from wine, vinegar, blood and bread, add some honey, cook it then pass through a strainer it, taste it, and if it's too strong, pour some water on top. Look out so you don't burn the cow's dug or tongue, slice some apples on top, make a cut and add some black pepper and carnation. You may want to make a spicier carnation sauce, for princes eat with more spice, you can learn that from this book as well.

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 February 25, 2020, 8:49 am.

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