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pork With Black 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

Pork with black sauce. When slaughtering the pig, pour its blood into vinegar, boil and clean the pig, let it dry, then burn it, cook it with clean water, wash its intestines in a different water. Make two cuts, put it in a clean pot, pour its blood, water and a little wine on top, and if you still have the boiling water, that will do too, instead of the water, add some black bread, but not too much, make appropriate amount of sauce, stir it for a while, lest it will stink. Once boiling, add some salt, for if you do it before it will shrink the blood. When it's time to boil it to make it tender, take it out of the fire, put it on a clean table, pass through a strainer its water and boil the meat in it. Add vinegar, spices, put it on the fire, slice some onions, tarragon and add some black pepper and carnation, cook them together, for the dish shall have a better taste, if your lord doesn't like it if it's sweet, you can make it sour, but don't overcook it.

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