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Cold hog Ears With Black pepper


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

Cold hog ears with black pepper. Boil the hog's head until tender, leave its water on the fire, but don't overcook it, take it out, let it cool, and when serving it pour some vinegar underneath it, add some black pepper and serve it.

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