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Roasted Young lamb Thigh With lemon


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

Roasted young lamb thigh with lemon. Roast the lamb thigh like I told you to, once roasted, put it on a skewer and let it drain its broth to a plate, peel a lemon and slice it to a different pot, pour some beef water onto it, add some vinegar, if you have lemon broth there's no need for the vinegar, you may add a little black pepper too if you want, warm it up, then put the lemon on the meat and pour the sauce on top, serve it to your lord while it's hot.

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