Veal Brisket Stuffed With Black Pepper
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 "Veal Brisket Stuffed With Black Pepper". [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:

Veal brisket stuffed with black pepper. Remove the veal's brisket, cut it open, cook some eggs, pass through a strainer it, pour cold water on top of it and peel it, cut it and mix it with bacon and parsley leaves, add some black pepper and salt, fill the brisket with this stuffing; then stitch it so that the stuffing won't come out, then poach it, boil it and add some parsley roots, garlic, nutmeg flower and parsley leaves. Add black pepper and ginger half an hour before serving it, remove the stitching and put three or four slices in a plate.



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]

veal
pepper
eggs
pork
parsley
salt
garlic
nutmeg
flowers
ginger


[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:68>. Accessed on November 20, 2019, 10:28 am.




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