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crab With Black Sauce


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

Crab with black sauce. Cook it the same. Clean its legs, neck and belly, mix carp, pike or tench or other fish blood with vinegar, add some wine, then some black bread, boil it, pass through a strainer it, cut onions into a clean water and cook it. Pour this water onto the blood, put the crab meat into this, slice it, add some carnation, ginger and black pepper. You may slice lemon too, for it suits it.

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