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

Cook capon in a sheet. Take out the fat capon's feathers and intestines, stitch it, put it on a skewer, tie the sheet to the capon with a thread, cook it from afar to not burn the paper sheet. You can cook other things in paper, like sheep liver.

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