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goose 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

Goose with black pepper. Do the same till the boiling part, when boiling slice some onions. The old masters add this for the taste, but you can skip it if you have none. You always have to add garlic and parsley to dishes with black pepper, especially if cooking for lunch; for dinner, just add parsley and onions if your lord doesn't like it. If the goose is thin, add some bacon; if it's fat, you don't have to add. Then add some black pepper and ginger; but add black pepper only before serving it.

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