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hog Chin And Sides With Carnation 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 chin and sides with carnation sauce. Do the same with the meat and its water, but when pass through a strainer its water, put a little black bread on top, when you want to put the meat in the water, don't add saffron, add carnation instead, add some black pepper and slice some apples, some almonds too if you have them, then serve it.

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