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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 fruit sauce. Prepare the sauce like I told you, but add some roast pears to it, then slice some apples. Add some almonds and raisins as well. Once it's time to boil the meat, wash it from the salt, add some honey, saffron, black pepper and ginger. Don't forget to add vinegar. Cook it with the spices.