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pork Cooked Dry


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 cooked dry. Do the same, but the intestines are different. Cut out its ham, then the sides, take out the intestines, lung, liver and bladder; cut out its tongue too from under the chin, stitch its neck where you cut it then put it on a skewer. Add some salt, and once the dish is ready, roast it so it will be ready with other dishes. If the pig is not fat, add some bacon and salted water, once the skin is dried serve it.

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