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Cold pork With Spicy 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

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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