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Young lamb With sorrel


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 sorrel. Boil the meat like I told you. After that, wash the sorrel, cook it, but have enough sorrel to sour the lamb, add some spices, when serving it, put the sorrel on top the meat like you'd do it with beef and parsley.

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