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Beluga With Spicy 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

Beluga with spicy sauce. Prepare the meat like I told you before. Pour clean water into a pot, then boil it and slice some apples and onions. Once they are cooked, wash the fish from the salt, remove the pot from the fire and add some honey, vinegar and black pepper, put the fish into it, then add some saffron, black pepper and ginger and lemon too, if you have it. Cook it. The old masters said that if it runs out from boiling, then it didn't have enough spices. But don't try this, keep an eye on it instead.

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