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Stuffed crab


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 crab. Cook it the same way, clean its legs and neck, cut it, add some saffron, black pepper, sugar and a bit of tree oil, and some grapes too. Clean the holes in the shells and stuff it with the stuffing. Then roast it on a skewer or in a baking sheet.

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