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Stuffed cow Spleen


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 spleen. Cut out the meat from the spleen. Once removed, poach it in a nice, clean pot full of hot water, then slice some bacon and parsley leaves into it, put some raw egg insides into it as well. Add some black pepper, then stitch it, put it on a skewer and roast it, look out, don't burn it but cook it properly.

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