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goose With millet Porridge


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 millet porridge. Do the same like I told you to. When cutting it open, do it in a pot, for it needs its sauce; boil it after tender; once cooked, add black pepper, saffron and ginger; when the meat is cooked, add some spices and add the porridge. Prepare the porridge like so: wash the millet, put it in a pot. Put the same amount as you'd do it with a goose: boil the porridge, pass through a strainer the goose's water onto it. If it's hard, take it out, but if it's not, then let it boil. Once hard, take it out and cook the meat. When serving it, put the porridge onto the plate, then the meat; if the goose is thin, add some fat with butter.

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