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pike With Carnation 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 with carnation sauce. Salt its body like the other ones. Fry it like I told you. When you kill it, put vinegar to the blood, peel off the scales. Prepare the sauce: pour wine to the mix of blood and vinegar, add a black bread, honey and clean water. It's better if you cook it in wine only. Pass through a strainer it, but don't make it too dense. Slice some apples and put some grapes onto it, add some black pepper, ginger and carnation, then cook it. When serving it, put the fried pike into the sauce, roast it and add spices, then serve it.

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