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Huchen With Huchen 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

Huchen with huchen sauce. Take out the intestines and add some salt like I told you earlier. To make the sauce, have someone bring some good wine and sweet pogacha; slice the pogacha into the wine, add some honey, cook it, then pass through a strainer the water, add some grapes, almonds and slice an apple, then add some saffron, black pepper and cinnamon, and cook it like so; wash the fish from the salt before boiling it. Add some spices, then serve it.

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