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goose With carrots


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 carrots. Do the same like I told you before. When taking out the intestines, stitch it, put it on a skewer and roast it. While it's being roasted, peel the carrots and slice it into cubes. Once the goose is roasted, take it down from the skewer, slice it, put it into a pot with the carrots, pour beef water onto it, boil it, put some milk in it, and add saffron, black pepper.

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