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

Beluga with beluga sauce. Prepare the meat like I told you, whether it's salty or fresh, do it like I tell you. Put white bread into wine, boil it, pass through a strainer it, then add some water to the pot and some honey. Add some saffron, black pepper and ginger, slice some apples and grapes, then add some almonds. Cook it with the meat.