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Lxx - spinach Cooked In Hungarian Manner


This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

LXX - Spinach cooked in Hungarian manner. Take red onion / cut it small / and give small raisins thereto / and give into a pot / put thereto this spinach / and push it well into the pot / give then thereover half water / and half wine vinegar / and let it boil hastily / that there is not too much sauce left / do it well to with sugar / that it doesn't become either too sweet or sour / and give then thereto olive oil (or butter) taste if it is right / and salt it to suit. When you want to serve it / place around the plate fresh lampreys / fried salmon / or other fried fishes.

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