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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 pork with spicy sauce. Prepare it like I told you to. When boiling it, make sure it has enough water, add some apple, onion; once the apple and the onion is cooked, take it out of the fire, take out the meat and put it on a clean table, boil it until tender, pass through a strainer its water onto it, then add some vinegar, saffron, black pepper and ginger, add some honey too, cook it with the saffron; once cooked, put it onto plates. Don't add too much sauce, but don't add too little meat either. IF cooking for a prince or lord, leave its head intact, put it on the table, add some lemon; once done, add some almonds with grapes. If you want to cover its head in gold, you may; when serving it, put a lemon in its mouth if you've learned how to; you can make this dish in peasant style as well.

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