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pike Roasted Half Cooked In salt


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 roasted, half cooked in salt. Peel of the pike's scales, take out the intestines, salt the part without scales, then put canvas onto the part with scales; put the scaleless part on a grill, dip the canvas into vinegar and put it on the scaleless part; have some strong vinegar next to it and cook it; tie clean cloth to a little wood, let it stand in the salty water, then pour it onto the part with the canvas and roast it. From the lower part's heat, the upper part will cook too; once done, you may make some sauce.

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