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hen With bird Sauce

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

Hen with bird sauce. Remove the feathers and wash it like I told you to. Put it on a skewer like the capon. While being roasted, make the sauce; grab some wine, if you barely have any wine, then use water from boiling beef or regular water; add some bread; cook it, pass through a strainer it, add apples and grapes; once the hen is roasted, take it down from the skewer, cut it in the sauce, add some saffron, black pepper and ginger. This should be more sour than sweet food. They call it bird sauce for its wildness. Chefs nowadays put almonds into it, but it is not a necessity.


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