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Aspic cows Leg


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

Aspic cow's leg. Wash the leg like I told you, but once the meat is cooking, take it out, let it cool and put it into vinegar. If you want the aspic to be more solid, mix the vinegar with some salted water, but try not to put too much salt into it. Once done, put some pasta vinegar into it. You may decorate it with some parsley.

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