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Salted pike With horseradish


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

Salted pike with horseradish. When they give you the living pike in the summer, don't let it die, instead slice it at once and put it to ice; you can do the same in winter, but without ice. When time, boil the water, and if you have strong enough vinegar, the water should be twice as much, then add some spices too. Put the water to the fire, but don't let it boil, then pour this onto the pot, the water will become bluish. Do this for every salted fish, don't cook dead fish in salt if your lord doesn't force you to it. When serving it, add some horseradish and vinegar.

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