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Cold carp With 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

Cold carp with sauce. Clean its gill, peel off the scales, slice open its back and add some salt. Do its sauce like so. Boil some clean water, add a whole onion and apple, then add some ginger and black pepper. Cook it for a while. Once the apple and the onion is cooked, take out the fish into a clean pot, wash it from the salt, pass through a strainer the water onto the carp. Add some honey and vinegar. Add the black pepper and the ginger again, pour a bit of wine onto the meat and cook them together. Once cooked, put it into a plate, pass through a strainer the water onto it, put the ginger and the black pepper to the sides of the plate, and when you serve it, slice it into little pieces and put onto the food.

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