Veal Brisket Stuffed With Black Pepper
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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 "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
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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.
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