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hen With Saxon 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

Hen with Saxon sauce. Do what I told you before. Cook the kitchen after boiling it, if it has too much water, take it out and pour some really sour wine to it, cook it in that, add some butter. When it's time, add some saffron, black pepper and ginger; slice some white bread, but don't make too thin slices; toast five or six slices. When serving it, put four slices into the plate, then the hen, and cover the hen with the toasted bread, then pour the sauce onto it.

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