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Toasted Meat


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

Toasted meat. Put it into very hot water, leave it for some time, and after its blood is drained take it out, wait for the water to drain then add some salt. Let it stand for three days, and smoke it on the third day. You can toast it outside if you have no smoke. Do the same with the roast garlic beef. If you want to cook this for lunch, prepare the meet at the evening, add some salt, smoke it and leave it for a day. When you want to cook it, slice it into pieces. If you're cooking for a lord, put it into clean and hot water and pour the water into a different pot. Pass through a strainer the broth. When it's about half done, slice some onions into it and add some parsley roots. Add some vinegar when the onion is about to be cooked. When serving it, this should be the first course. If you want to cook beef vetrece, don't slice onions to the bread, for not everyone likes it. When cooking the vetrece, peel two to three garlic and break them. When the vetrece is cooked, pour beef broth on top the garlic. When they're together, shake it. Pour them together and serve it to your lord however he likes it.

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