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goose With German 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

Goose with German sauce. Do the same until the boiling; when boiling, add parsley roots. Fry onion, flour in butter, and when it's time, add saffron, black pepper and ginger, and serve it when you must.

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