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Roasted pike


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

Roasted pike. Peel off the pike's scales. Skin it, slice the meat on the sides and remove the bones; cut the meat, add some parsley leaves and some tree oil, then some sugar, black pepper and small grapes; stuff it, then put back its skin, add some salt to the stuffing. Then roast it on a grill, make some sauce if you'd like, and when serving it, cut the thread from the stitching on the neck.

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