Search Results

This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Young lamb with sour sauce. Skin the sheep, take out its intestines and put it in clean water and let it soak, if you're cooking its meat, roast it, slice it, don't forget to do this with its lung, when boiling it add some salt and bacon, once boiled put it in a different pot to cook it, pass through a strainer some of its water, add some vinegar and a little wine, once the sauce is cool, whip some eggs in it, pass through a strainer it, then add some saffron, black pepper and ginger to the sauce, then pour it on the meat.