Search Results

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 and fried crab. Cook as many crabs as necessary, take off its nose or shell, leave its legs and tail intact wash it and take out the intestines, don't crush the legs or the tail. Grab some meat from other crabs' legs and tails, slice it with a bit of bacon (but if cooking for the sick, don't use bacon), then add some parsley and black pepper. Dishes with black pepper are good for chills, especially for old people with lots of gall problems. You may add some grapes and nutmeg, if you didn't add bacon, or you could add two eggs, then a bit of vinegar instead, this is good for stuffing, stuff the crab properly; make some pasta with wine and eggs, then fry it with the stuffed crab; if you like it, make some crab porridge too, and put the stuffed crab inside.