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Stuffed cows Tongue


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

Stuffed cow's tongue. Wash the cow's tongue, poach it then remove its meat. Then cook some eggs, pass through a strainer the water, peel them, mix it with bacon and parsley leaves. The stuffing is made of saffron and black pepper, one or two eggs. Fill the tongue, stitch it and roast it so that the stuffing will be cooked too. Once cooked, you may want to prepare some kind of sauce, any sauce will do for that matter. You may serve it without sauce as well.

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