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hen With rice


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

Hen with rice. Do it like you did with the other hens. Once you've taken out the insides, boil the hen, put its stomach and liver next to it, and before you'd make the porridge, clean it; once the hen is tender; add black pepper, nutmeg flower. Put the clean, washed rice onto the meat and cook them together, but don't overcook it; if the hen is not fat, slice some fat bacon, then add water from boiling beef, then make some sauce from sugar and ginger.

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