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pike In Broken 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

Pike in broken sauce. Remove the scales and slice it, boil it and add some salt; stuff its stomach with meat from its nose; cut it, use its blood too, then add some saffron, black pepper, sugar, ginger and salt, then add some grapes too, and when stuffing it, wash the stomach and stuff it like so, stitch or tie its end so that it won't come out, boil the stomach in hot water and put it to the pike. Prepare the sauce like so: Boil some clean water, put some onion onto it and two white bread too. Cook it, then pass through a strainer it; slice some parsley roots, tie it with a thread, boil it for half an hour to an hour. Then put the pike into a clean pot, leave its stomach, head, tails and liver so that you won't have to deal with these when serving it; pour the pass through a strainered sauce onto it, put the tied parsley roots onto it, roast it, add some saffron, black pepper and ginger, and when serving it, remove the head and the tail first, put them into a plate. Once the slices are in the plate, slice its stomach too, then the tied parsley roots.

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