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hogs Chin And Sides With fruit Sauce


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

Hog's chin and sides with fruit sauce. Boil its chin and sides, wash it and put it on a skewer, prepare the sauce while it's being roasted. Do the following: You shall need wine, white bread, honey, boil them together in a clean pot, add some beef water, especially if you don't have a lot of wine, add some vinegar, once cooked, pass through a strainer it, remove it from the skewer and put it in the sauce, put it to the fire, roast it, when half cooked, put the honey and vinegar on it, put some almonds and grapes on it, slice some apples and pears, don't peel the pears, instead put it to the fire for a bit until it's black, wash it in three pots of water to remove the charred skin. Then add some saffron, black pepper and ginger.

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