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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 the crab. Cut the meat with some parsley leaves, add some honey, oil, currants, black pepper, saffron and ginger, stuff the shell and put it on a skewer, roast it and add some oil. The next are about venison.

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