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gosling With pasta


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Gosling with pasta. Cook the gosling with the pasta, for you know how to slaughter it. Don't cut its neck like women do, slice its throat instead. Boil it, but the water shouldn't be too hot, for it has no proper feathers yet. Remove the feathers, scorch it a bit, remove the intestines, slice the wings with the insides, put it into a clean pot, let it cook, and in the meanwhile, prepare the sauce. Break some garlic and tarragon, pour vinegar on top, pass through a strainer it, pour it onto the meat, pour some wine, whip some eggs. Pass through a strainer it again. Add some saffron, black pepper and ginger to the sauce. Put the insides and the wings onto a plate, pour the sauce on top. Don't add too much sauce, serve it like so.

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